Skillet Greek Chicken

     J left Saturday for his pre-deployment field training exercise, andI've got to say that I miss him.  Granted, the house is cleaner, and I don't have to cook as often or clean as much, but I'm realizing just how quiet it gets here, even with Monkey running around.  He has a big personality, so when he's gone it's noticeable.  At night I find myself staying way too late, watching reruns of Boy Meets World on YouTube or doing homework (or both).  During the day, though, I find I have more time to spend with Monkey.  She's growing up too quickly, and it's amazing how much her imagination has grown.  Today we were playing with play-dough, and she started telling me a story where there was a dragon guarding a princess, so the princess' pet dinosaur came to the rescue.  Once freed, the princess fought the dragon, chopping off one of his feet.  In return the dragon burned off one of her hands, and then the princess became a pirate and had a treasure chest full of necklaces.  As she was telling me the story, she  would make certain things with the play-dough like the dragon or a pirate ship or an eyepatch for the princess-turned-pirate.  It was quite entertaining.  I love how far her imagination can take her.  I hope she never loses that.

     Another thing I hope never changes about her is her willingness to try to new foods.  I started her early on by introducing her to things like sushi and unagi (eel), and thankfully that hasn't stopped.  She and I experienced couscous for the first time the other night, and Monkey polished off three helpings of the stuff.  I was pretty impressed.  So here's the recipe that won my four year old over:

Skillet Greek Chicken 
from Cooking with Paula Deen's Sept/Oct 2012 issue

2 lbs chicken thighs
1/2 tsp salt
1/2 tsp black pepper
1 TBS olive oil
2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano
1 (4.8 oz) jar kalamata olives
1/2 cup thinly sliced red onion
2 tsp minced garlic
1 1/2 tsp dried oregano
10 oz couscous (I used two boxes of Near East Wild Mushrooms)
1/4 cup crumbled feta cheese

Preheat oven to 350.  Sprinkle chicken with salt pepper.  In large ovenproof skillet, heat oil over medium heat.  Place thighs, skin side down, in pan and cook for 8 minutes.  Remove thighs from pan, and drain oil.  Add tomatoes, olives, onion, garlic, and oregano to pan, stirring to combine.  Return chicken to pan, skin side up.  Place pan in oven, and bake for 45 minutes, or until thighs are done.  Meanwhile, cook couscous according to package directions.  Sprinkle chicken with feta cheese.  Garnish with fresh oregano, if desired.  Serve over couscous.

Enjoy!

Happy Fall Y'all

     You know what time of year is my absolute favorite?  Fall!  I know many of you will agree with me that there's something about Fall that just makes you feel more alive.  The air gets cooler; the leaves start changing.  People start gearing up for the holidays. We Southerners come out of our summer hibernation.  We may even get a couple of days where we can open the windows and let a breeze blow through.  Yeah, this is my favorite time of the year.  Too bad it's still hotter than Hades here in Gulfport, MS and every tree I've passed is still as green as it was in July!  That is, unless it's brown from being scorched in the sun.  Oh well, in order to compensate for the lack of Fall in the weather, I'm making up for it in my cooking with these:

Pumpkin Cheesecake Parfaits

from the September/October 2011 issue of Cooking With Paula Deen

Here's what you'll need:

3 TBS butter

1/2 (1 lb) package gingersnap cookies, coarsely crushed *I used Murray's brand*

2 (8 oz) packages cream cheese, softened

1 cup pumpkin puree

1/2 cup plus 2 TBS sugar, divided

2 tsp pumpkin pie spice

1 cup heavy whipping cream

Garnish with pumpkin pie spice and/or gingersnap cookies (optional)

In a medium skillet, melt butter over medium heat.  Add crushed gingersnaps, and cook, stirring constantly, for 2 minutes or until lightly toasted.  Remove from skillet immediately, and cool.  

In a medium bowl, beat cream cheese at medium speed with a mixer until smooth; add pumpkin puree, 1/2 cup sugar, pumpkin pie spice, and vanilla, beating just until combined.  In parfait glasses (or mason jars) layer crushed gingersnaps and cream cheese mixture as desired, starting with gingersnaps.  Cover and chill for at least 1 hour.  

In a small bowl, beat whipping cream and remaining sugar at medium-high speed with a mixer until soft peaks form.  Dollop whipped cream over parfaits.  Sprinkle with pumpkin pie spice, if desired.  Serve with gingersnap cookies.

Enjoy!

     In the spirit of Fall, I've begun working on Monkey's costume, and I'm super excited about it.  I just hope it comes out right, because I'm not following a pattern this time.  I'm nervous, but if all else fails, we'll just head over to Spirit Halloween and hope they have a Wolverine costume for a little girl.....  

I guess I can't fail.  :-/

    The imminent weather changes also mean my cooking will be getting a bit heartier.  I mean, who doesn't associate Fall and Winter with big bowls of chili or homemade stews with lots of warm bread for dipping?  Hmmm....sounds good.  And I think I've finally found the perfect bread recipe for my collection.  It's perfect for slicing to make sandwiches, or it's good to slather butter over and dunk in your favorite soup or stew.  Here it is:

Homemade Sandwich Bread

from Daily Dish Recipes

2 cups warm water

2 TBS sugar

1 TBS dry active yeast

1 tsp salt

5 1/2 cups all purpose flour

2 1/2 TBS butter, softened

In a bowl, pour water and sugar.  Mix until dissolved; add yeast.  Mix until dissolved.  Let sit 10 minutes.  Add flour and salt.  Slice butter into smaller pieces, and add it to your bowl.  Knead ingredient for 10 minutes by hand, or 5 minutes with mixer.  It's done when it feels elastic, smooth and isn't sticking to anything.  Knead into a ball and place in a clean bowl.  Cover with plastic wrap that you've sprayed with cooking spray or rubbed with oil.  Set in a warm place to rise for 1 hour.  After it's risen punch it down once or twice.  Knead again 1-2 minutes, forming a ball.  Cut ball into 2 equal pieces.  Knead once piece at a time, shaping each into an oval shape.  Place each in a lightly greased loaf dish.  Put both pans in a warm spot, uncovered, to rise for another hour.  Preheat oven to 350.  Bake for 35-40 minutes; they should be nicely golden on top.  Remove from oven, and let them cool in their pans for 5 minutes.  Next turn them out onto a cooling rack, and let them cool completely before slicing.  This prevents excess crumbling.  Store at room temperature in an air-tight container for up to 4 days.  (They won't last that long.)

Enjoy!

Run to Eat, Eat to Run

     This morning I woke up sore again from the brutal beating I've been putting my body through lately.  I started the Insanity program a few weeks ago when it got too hot to run.  I've been enjoying Insanity, but I have been missing my runs.  Running is an excellent way to clear my mind and meditate on anything that's bothering me.  It also gives me time to simply reflect on anything and everything that comes to mind.  The thing is, though, I have to convince myself to get out there.  The heat has been a good excuse to not go, but at the cost of my mind becoming cluttered and chaotic since it wasn't being "cleaned out" on a regular basis.

    The other night, J had taken Monkey to the store with him while I stayed behind to finish up my grocery list and do a few chores around the house.  I had just finished and decided to check the mailbox.  Inside I found a note from my sister, encouraging me to not give up running.  She had also included a 10K bumper sticker for my car to celebrate making it through the Couch to 10K program.  I grinned from ear to ear when I saw that sticker.  It reminded me of how far I've come.  It got me excited, and it made me want to go farther.  I found myself racing around the house, grabbing my tennis shoes, throwing on some jogging shorts, and racing out the door for my first run in 6 weeks.  And you know what?  I beat my last mile time by a minute and a half.  I felt amazing, and I felt my form improving.  I have Insanity to thank for that.  Shaun T, the insane man in the video screaming at you to "dig deeper", emphasizes using your core to workout.  The few weeks of doing his workouts have taught me how everything should come from the core.  You lift your knees with the core, instead of just throwing them around.  You keep your balance with your core.  You keep your body in line with your core.  The thing is, I never truly found my core before I did these workouts.  Now that I know what it means though, I can't imagine how I made it this far in running without knowing how to use my core.  It makes running so much easier, and it helps you achieve that good runner's form much more naturally.

   Since that night, I've adopted a new goal.  My sister and I have been talking about doing a Half Marathon for a while now, but I guess I never really thought about it.  The other night, after that awesome run, I came up with a plan.  My husband has this book, the Navy Seal's Guide to Fitness and Nutrition, and it happened to be next to the bed when I was looking up training programs for a Half.  Inside I found a program that helps you get to running 40 miles a week in nine weeks.  From there you go on to another program to help you run a half marathon in 12 weeks.  I did the math on my calendar and found that if I start this week, I will finish just in time for the Woman's Half Marathon in Baton Rouge this year.  Here's the first program if you're interested in trying it:

Weeks 1 & 2:
Monday:          4 mile run
Tuesday:         Cross Train (I'm going to keep doing Insanity)
Wednesday:    5 mile run
Thursday:       3 mile run
Friday:           Cross Train
Saturday:        3 mile run
Sunday:          5 mile run
Total: 20 miles per week

Weeks 3 & 4:
Monday:        5 mile run
Tuesday:        Cross Train
Wednesday:   5 mile run
Thursday:      5 mile run
Friday:           Cross Train
Saturday:       5 mile run
Sunday:         5 mile run
Total: 25 miles per week

Weeks 5 & 6:
Monday:       5 mile run
Tuesday:       Cross Train
Wednesday:  6 mile run
Thursday:      6 mile run
Friday:          Cross Train
Saturday:       6 mile run
Sunday:         6 mile run
Total: 29 miles per week

Weeks 7 & 8:
Monday:       7 mile run
Tuesday:       Cross Train
Wednesday:  7 mile run
Thursday:      8 mile run
Friday:           Cross Train
Saturday:       5 mile run
Sunday:         8 mile run
Total:  35 miles per week

Week 9:
Monday:        6 mile run
Tuesday:        Cross Train
Wednesday:   8 mile run
Thursday:       8 mile run
Friday:           Cross Train
Saturday:        8 mile run
Sunday:          10 mile run
Total:  40 miles per week

    Okay, so I'm tired just typing all that.  It is a bit overwhelming to think about doing two 8 mile runs back to back, or an 8 mile run followed by a 10 mile run, but I have to remember that there was once a time when repeatedly running 30 seconds then walking 1 minute for a total of 30 minutes was overwhelming.  Baby steps.  That's what got me this far.

    Yesterday I read an awesome comic all about running.  It was hilarious, and y'all should really check it out.  I completely identified with the author, especially when he talks about how he runs so he can eat.  (I'm typing this as I'm devouring a slice of Green Tomato Bread).  Reading it I got a sense of, "Yay! I'm not the only one."  And I loved his "Blerch", the being that basically follows you around, trying to convince you to go home and eat cake instead of run.  My own Blerch is very loud, and rather manipulative.

    At any rate, I've learned a lot from running, not just physically, but mentally as well.  I've learned to face things that are hard.  I've learned endurance.  I've learned patience.  I've learned how good it feels to reach impossible goals.  I've even learned that no goal is truly impossible.

   For those of you who simply come here for the food (I don't blame you), thank you for putting up with my ramblings on running.  I do have an amazing meal I want to share with y'all.  It comes from one of my Paula Deen magazines (Yes; I still love her!).  This meal was quick and simple, but looked and tasted amazing!

Pork Cutlets with Rosemary Dijon Sauce, Balsamic-Roasted Potatoes, and Steamed Asparagus 

Pork Cutlets with Rosemary Dijon Sauce
1 1/2 lb pork tenderloin, trimmed
1/2 tsp salt
1/2 tsp black pepper
1 TBS vegetable oil
1 1/2 cups heavy whipping cream
2 TBS Dijon mustard
1 TBS fresh minced rosemary

Cut pork into 1" slices.  Place pork between two sheets of heavy-duty plastic wrap, and flatten to 1/2" thick with a meat mallet .  Sprinkle with salt and pepper.  In large skillet, heat oil over medium-high heat.  Cook pork, in batches if necessary, 3-4 minutes per side or until browned.  Remove from skillet and set aside.  Add cream, mustard, and rosemary to skillet.  Scrape brown bits from bottom of the pan with a wooden spoon.  Bring mixture to a boil; reduce heat and simmer.  Add pork back to skillet, turning to coat with sauce.  Cook for 5-6 minutes or until sauce is thickened.  Serve immediately.

Balsamic-Roasted Potatoes
2 lbs red potatoes, cut into 1" pieces
1/2 onion, quartered
2 TBS olive oil
1 tsp kosher salt
1/2 tsp black pepper
2 TBS balsamic vinegar

Preheat oven to 450, and line a rimmed baking sheet with aluminum foil.  In a large bowl, toss potatoes and onion with olive oil.  Sprinkle with salt and pepper.  Spread on baking sheet in a single layer.  .  Bake for 20 minutes.  Drizzle with vinegar.  Bake an additional 4 minutes.
*I started these first and cooked the pork while these were in the oven.

Steamed Asparagus
1 lb asparagus, trimmed
1/4 cup water
3 TBS butter
1 tsp minced garlic
1/2 tsp salt

Place asparagus and water in a microwave-safe dish.  Cover with plastic wrap.  Microwave on high for 3 minutes or until tender-crisp.  Drain well; transfer to serving platter.  In a small sauce pan, melt butter over medium.  Add garlic and cook, stirring frequently for 3 minutes.  Stir in salt.  Drizzle butter mixture over asparagus.
*I did this part in the last 4 minutes that the potatoes were cooking so they'd still be nice and warm to serve.

I hope y'all enjoy!

Call Me Old-Fashioned

     I'm a slacker.  I'll admit it.  I'm supposed to be sitting in my Nutrition class right now, but I forgot about my online Chemistry homework that was due at 3:00 this afternoon.  I just finished that (and went ahead and did the next assignment for good measure), but now I have time to kill.  I could get ahead on my English reading, but as I've mentioned already, I'm a slacker.  It's still summer.  That's my excuse anyway.

     You know, last night I met a couple that have been married for all of a month, and I caught myself several times looking at them, shaking my head, and thinking to myself, "Geez, they're so cute!"  J and I will be celebrating our 5th anniversary this year, and although there are veterans of much longer marriages than ours that read this, I can't help but feel that the best is yet to come.  The past five years have been work.  They've changed both of us.  They've challenged me to go above and beyond what I thought my limits were.  Through trial and error we have both grown into the people we are today from the kids we were when we started out.  We've come a long way.

     

     I'm sure at this point a few of you veterans are already shaking your heads, thinking, "Awe!  How cute!  She thinks she knows something." Maybe y'all are right. Maybe I have yet to realize just how much marriage can tear you down and build you up again, but I think I'm beginning to have a clue.  And you know what I've discovered?  It's worth the trouble. 

     I remember watching "Coal Miner's Daughter" as a teenager, and I remember thinking to myself, "Why does she let him treat her like that?"  But when I watched it again as an adult, and I realized she loved her husband through his faults.  I also realized she wasn't perfect either.  There is something to be said about the marriages of days gone by.  The ones that stuck it out, even through the worst of circumstances.  The ones that inspired songs like "Stand By Your Man".  Those marriages aren't to be shrugged off and excused by saying "those were different times" or people were old-fashioned with "out dated ideals".  No; those marriages should be honored as an example.  Those "old-fashioned ideals" teach us that just because something is broken doesn't mean it can't be fixed.  It doesn't mean it isn't worth fixing.  

    A few weeks back, I finally had enough okra from my little garden to roast as a side for dinner.  That was the best tasting okra I've ever had.  You see, I've raised those okra plants from seeds that I planted back in February.  That's four months of waiting for just a few okra.  I have had to transplant these stalks 3 times so that they would finally have the right amount of space to grow.  Through trial and error, I've learned the proper amount of water they require (which is more that I imagined).  I've even learned the hard way how much sun they really need.  I guess my point is, I could have quit.  I could have never started.  I could have said that it wasn't worth the hassle.  There were times when I was sick of my little garden! (Mostly when I had to go buy even more pots because I didn't have the foresight to give my plants enough space to grow.)  But I didn't give up.  Now I'm rather proud of my little plants.  I have been complimented on my garden several times.  People see the work I've put in, but more importantly I see it too.  I've been able to reap what I've sown.  So why not apply the same logic to marriage?

     If I could go back in time and talk to newly wed me, I think I'd tell her to stop wasting time with selfishness and pride, and just love J.  That's all we can ever really do.  And if I could talk to newly wed J, well, maybe it's a good thing there is no time travel ;-)  

    Keeping with my theme of marriage, tonight I want to share one of J's favorite things I've made for him.  

Paula Deen's "Real Deal" Gumbo

     Gumbo, like a good marriage, takes patience and time to get it just the way you like it, but once you get it to that point, people will be begging to know your secret. :-)

So here's what y'all need:

1 TBS vegetable oil

1 cup chopped okra, fresh or frozen then thawed

3 TBS butter

3 TBS all-purpose flour

1 large yellow onion, chopped

1 large green bell pepper, chopped

1 TBS chopped garlic

4 cups chicken broth

3/4 lb andouille or other smoked sausage, sliced

1 tsp Tony's (or other Cajun seasoning)

Salt and black pepper

1 lb shrimp, peeled and deveined

4 cups cooked rice, for serving

Hot sauce, for serving

*In a small skillet, heat the oil over medium heat.  Add the okra and cook, stirring frequently, until no longer slimy, about 3 minutes.  Set aside.

In a large saucepan, melt butter over medium heat.  Whisk in the flour and cook, stirring constantly, until it is a light chocolate color, about 5 minutes.  (This is the roux, and my dog's namesake for all my Yankee friends.)  ;-)

Add the onion, bell pepper, and garlic and cook for 2 minutes.  Add the broth, sausage, okra,  and Cajun seasoning and bring to a boil.  Reduce the heat to a simmer, cover and cook for 20 minutes.  Season to taste with salt and pepper.  

Add the shrimp and simmer until they are pink and cooked through.  Serve over rice.  Add hot sauce as desired.  

*According to Paula Deen, cooking the okra separately before adding it to the gumbo takes away some of the sliminess that turns some people off of okra.

Hmm...now I'm making myself hungry.

Enjoy!

Everyone's Infected

     Alright y'all, I've finally done it.  I've jumped on the Walking Dead bandwagon.  I admit it.  I'm addicted.  J had the bright idea to introduce me to the series the day I started my A&P II class.  You know, that class that I have to focus really hard on, because it's my last main prerequisite before Nursing school.  At first, I swore I'd never watch another episode because I had night sweats after the first episode, but then I got to the part where the scientist explained the "science" behind the disease, and now I'm good.  Being afraid of zombies is about on the same level as being afraid of dinosaurs.  However, I still have an overly active imagination, and I swear I see zombies everywhere.  Thursday morning as I was driving to class I saw this kid walking to school on the side of the road, but the way he was limping really slow, with his arms swinging wildly by his sides, had me ready to scream, "Walker!". It turned out he was just trying to be gangster, and apparently he couldn't move too well with his pants halfway to the ground.  I laughed at myself before heading to school.  During my Public Speaking class, I noticed a janitor roaming around outside the classroom, moving very slowly, limping slightly.  I caught myself looking around the room in search of a blunt object for self defense in case this turned out to be another zombie, but then I caught myself and had to roll my eyes at my own hyperactive imagination.  Finally I was heading home from a study group after school, and that's when I saw the worst sight yet.  An elderly woman was walking along the side of the road, and I noticed that her face look horribly disfigured, even from a distance.  There was something seriously wrong with the lines of her jaw and nose, so much so that I couldn't simply laugh off the siren in my head screaming, "Walker! Walker!"  That is, until I got close enough to see that her glasses were sitting low on the bridge of her nose, and this was causing a glare and giving her the "disfigured" look.  I think I need to take a break from the land of zombies and hang out in reality for a while.  At least until reality stops looking like something out of Hollywood, or at least something a little more attractive from Hollywood would be nice.

     If nothing else, this show has sparked some seriously interesting conversations between my husband and myself.  It started with our debate about the legitimacy of an actual zombie, and it's been all downhill from there.  He thinks it would be interesting to see society start up from the beginning again. I find myself just wondering what the heck we'd eat.  I'm not a picky eater, but I like my kitchen and my ability to play around in there.  I think I'd miss food the most in a post-apocalyptic society.  Especially stuff like this:

Paula Deen's Chicken Fried Chicken, Smashed Potatoes, & Milk Gravy

Chicken Fried Chicken
2/3 cup whole buttermilk
2 large eggs
2 sleeves saltine crackers
1 cup all-purpose flour
2 TBS seasoned salt
6 boneless, skinless chicken breasts, pounded to 1/2" thickness
Vegetable oil for frying

In a shallow dish, whisk together buttermilk and eggs.  In a separate shallow dish, combine crushed crackers, flour, and seasoned salt.  Line a rimmed baking sheet with aluminum foil.  Place a cooling rack over baking sheet.  Dip chicken in buttermilk mixture, letting excess drip off.  Dredge in cracker mixture to coat.  Place chicken on prepared cooling rack, and let stand for 20 minutes to set crust.  In a large skillet, pour oil to depth of 1/2".  Heat oil over medium-high heat to 360 degrees.  Fry chicken in batches for 4-6 minutes per side or until chicken is golden brown and cooked through.  Set chicken on a clean cooling rack, and keep warm.  Reserve 2 TBS drippings for the gravy.  

Home Style Milk Gravy
2 TBS dripping from chicken
4 TBS all-purpose flour
3 cups whole milk
1/2 tsp salt
1 1/2 tsp black pepper

In a large skillet, hear reserved 2 TBS drippings over medium-high heat.  Add flour, whisking constantly for 2 minutes.  Slowly add milk, whisking constantly.   Cook for 8-10 minutes or until thickened, whisking constantly.  Stir in salt and pepper.  Serve immediately.

Perfect Smashed Potatoes
3 lbs red potatoes, quartered
3/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 cup sour cream
2 tsp salt
1/2 tsp ground black pepper

In a large Dutch oven, add potatoes and water to cover.  Bring to a boil over medium-high heat.  Reduce heat, and simmer for 8-10 minutes or until potatoes are tender; drain well.  Add butter, cream cheese, sour cream, salt, and pepper; mask with a potato masher until desired consistency.

Of course we don't eat stuff like this everyday, but nothing beats this much love on a beautiful Sunday afternoon like today's.  Enjoy :-)

There's a First Time for Everything

    Today has been a very laid-back, enjoyable day.  I took the day off from work under the assumption that I'd be exhausted from the Gulfport Music Festival we attended this weekend.  That hypothesis was proved correct.  I got up long enough to get Monkey ready for daycare, and after she and her daddy left for daycare and work I passed out again.  I woke up some time later to a man standing over my bed, staring down at me.  Thank God it was just my husband, because apparently he had been there for some time before I even stirred.  Creeper!  Since then I've been busy getting things taken care of around the house.  Friday will be my last day at work.  The company I work for is shutting down their branch here and moving back to Mobile, so I'll be a stay-at-home mommy again for a bit.  I'm looking forward to it, and I almost jump started it a little early by keeping Monkey home with me today, but her favorite teacher at the daycare is already pouting every time I pick Monkey up, begging me to let her stay.  I think she might come after me if she's not allowed her last bit of time with my bitty girl.

   As I mentioned, I was out at the Music Festival this past weekend, and I had a ton of fun.  Thursday my sister, brother-in-law and godson came out and stayed the night.  My sister and brother-in-law joined us at the Festival Friday night for the country section.  We got to see Sunny Sweeney, Josh Thompson, Justin Moore, and Gary Allen.  I also decided to attempt drinking for the first time in my life.  I shot through my first three Mike's Hard Lemonades like they were nothing, but I slowed down on that fourth one since I was already buzzed. I eventually had to quit because that happy feeling didn't last quite long enough.  Needless to say, I think I'm a bad drunk so I'm going to go ahead and throw in the towel now.  My sister thought it was funny to make me look down while tipsy.  I don't think I've ever felt so tall and so afraid of heights in my life.  Regardless of my failed drinking attempt, I did enjoy the bands immensely.

Louisiana Saturday Night, only in Mississippi...on a Friday.

   Saturday my sister and her family had to return to their home, so my "baby bump" friend and I went together to see Vanilla Ice, Hinder, and Nelly.  My husband was gallant enough to watch not only our Monkey, but my friend's two girls as well, since her husband is overseas.  I think it was a good break for both of us, and we had a lot of fun.  Vanilla Ice was really good, especially considering I only knew two of his songs going into it.  Hinder was even better, sounding like a young Steven Tyler.  Our ears were numb by the time he finished, and my friend's baby bump was vibrating lol.

My friend and I during Hinder.

   As we were waiting for Nelly, it was getting later, so people were getting drunker, and that's when things got interesting.  At one point my friend noticed that the same guy had passed by three times and was staring at us in a way that was making her uncomfortable.  I was oblivious until she whispered, "Here he comes again," and I looked up in time to see these two big, country-looking men headed directly to us.  One looked a bit like Larry the Cable Guy, but taller and less chubby.  The other made such a small impression on me that all I can say is that he was a big as his friend and had brown hair. Larry the Cable Guy leaned in, pointed to where we were standing and asked if this was a good spot to hang out.  I shrugged and said, "If you can see", and turned back to the stage to see if Nelly was coming out soon.  Unfortunately we were about 15 minutes from any saving grace, so I was forced to turn back and respond when the other guy began to introduce himself.

"I'm Jeremiah, and this here's Larry."  he said in the most country drawl I had ever heard, and I'm a Louisiana-native living in Mississippi, so that's saying something.

I just nodded and pretended to be occupied with the stage, but my poor friend was a lot nicer than I was, so she introduced herself, and nudged me to do the same.  I finally did, and Jeremiah began to drawl out his intent.

"So are y'all here with y'all's boyfriends?"

"Nope," I responded, and I could see the hope welling up in Jeremiah's eyes, so I had to squash it.  "We're married, and our husbands are at home with the babies."

"Oh..."  He turned and relayed the message to his friends, and that's when my friend piped up, "Yep, there's a baby in the belly."

Larry pointed at her stomach and said, "It's not mine; I swear."  That made us all laugh, and relieved a bit of the awkwardness as the sauntered off.

   I guess I should interject that this was the first time I've ever been hit on like that.  I'm not very good at it, so I think it's a good thing I got married too young to really be a part of that crowd.

   Nelly came on stage not too long after that, and we enjoyed remembering all the old songs we knew in middle and high school.  He put on a really great show, and was pretty funny.  As he was wrapping up his show more and more people were leaving, and a group of about five guys that had been in front of us started to head out.  I had seen these guys glance our way a couple of times throughout the night, but really didn't think anything of it.  The first three guys walked past with a few glances and smiles, but the fourth, a man in his early forties, judging by the salt & pepper look he had going on, stopped dead in front of me, grabbed my hand and said something I couldn't make out in all the noise.

"W-what?" I stuttered out.

"You're mighty fine," the random man said, as he kissed my hand.

Caught off guard, embarrassed, and flattered I could only come up with one this to say, and that was a quick, "I'm married."

He just grinned, dropped my hand, and said, "You can be fine and be married," before moving on.  His buddy laughed and said, "We're all married," and left with a wink.

   Nothing had better ever happen to J, because I am really, really bad at being hit on.

   Shortly after that my friend and I headed home, only to be freaked out by some random guy who stopped next to my friend's car as we were getting into it.  Keep in mind that we were parked on the corner of a street in an area of town that wasn't too upscale, and the man didn't say anything that I could hear, but just stared until my friend and I got in the car and closed and locked the doors.  Yup, never going to a concert again without J.

   Sunday J and I went to see Gym Class Heroes, Cobra Starship, and Maroon 5.  By this point we were both running on fumes, but we were not disappointed.  Maroon 5 sounds just as good, if not better, in concert as they do on their albums.

I was way more excited about checking out Adam Levine than J was.

      Now, since y'all have been troopers and read through this big long post (If you skimmed it just to get to the recipe, it's okay I forgive you.), and because I feel badly about not sharing a recipe with y'all last time, I can't leave without one this time.  So here's a quick recipe that I make all the time:

Paula Deen's Chocolate Banana Bread
From the September/October 2010 issue of her magazine

You'll need:
1 cup whole-wheat flour
1 cup all-purpose flour
1 cup sugar
3/4 tsp baking soda
3/4 tsp salt
1/4 cup butter, melted
2 eggs, lightly beaten
1 1/2 cups ripe, mashed bananas (about 4)
1/3 cup plain yogurt
1 tsp vanilla extract
6 oz chopped bittersweet chocolate

Preheat oven to 350.  Spray a 9x5" baking pan with nonstick cooking spray.  In a large bowl, combine flours, sugar, baking soda, and salt.  In another large bowl, combine butter, eggs, bananas, yogurt, and vanilla.  Whisk until smooth.  Fold flour mixture into butter mixture.  Stir in chocolate.  Bake 50 minutes.  Cover loosely with foil, and bake about 10 more minutes or until a toothpick inserted in the center  comes out clean.  Enjoy!

That's Not the Point

    You know, after you've been in a relationship with someone for any substantial amount of time, you begin to pick up on more of the little things about them.  The way they can only fall asleep when facing the edge of the bed.  The way they always drink their milk after their meal is gone.  Or the way they avoid confrontation like the plague, but not in the traditional manner of apologizing so that the argument ends.  No, that would be too simple.  Instead my darling J has to deflect any attempt at an argument by turning the conversation around on me.  For example, last night I got out of the shower to find J lying in bed next to our dog, Roux.  This is not uncommon, or even forbidden, if the dog hadn't been between the sheets, on my side of the bed, with her snout on my pillow, after she had just come in from the rain!  I immediately barked an order at her to get in her bed, which she was quick to obey.  That's when I rounded on J, demanding, "Why was the dog on my bed?"  Instead of an "I'm sorry", or even a "Well she looked cold!"  I get: "You can't be mad at the dog; she doesn't know any better."  See?  Still semi-related to the topic on hand, but not what I asked.  "You're right," I reply, "I should be mad at you.  Why was the dog in my bed?"

"You don't have to use that tone of voice."

Again, slightly on topic, but not the point!

"Oh, I'm sorry," I respond lowering my voice, "Why was the dirty dog in my bed?"

"She's not dirty, she has a bath every week."

"Ugh,"  I'm getting flustered, but I am determined to not have him shake me this time.  "She gets a bath every Thursday.  It's Wednesday.  Why was the dirty dog in my bed?"

"No; I bathed her Saturday."  J senses I've begun to catch onto his wily ways, but he refuses to abandon them.

"I don't care when you bathed the dog, it rained today, and you let her get in my bed, between my sheets, after she came in from the rain, and I just got out of the shower!  So I'll ask you again, why was the dog in my bed?"  I will not be blown off course!

"So are you really just angry that forgot to bathe her last Thursday?"

"NO!  I just want to know what in the world makes you think it's okay to let a filthy dog get into my bed while I'm in the shower getting clean!  Why was the dog in my bed?"

Seeing that his attempts at misdirection are failing, J takes the only course left to him, "LOOK! Flying monkeys!!!"

Head hanging, I simply return to the shower for a few more moments of peace and quiet.

   But to give credit where credit is due, there are many wonderful things about J.  I can't think of any right now, but they're there. ;-P  Just kidding.  J is pretty handy to have around.  He has a knack of being able to fit just about anything into our little car.  Just yesterday he managed to fit an entire patio set in our tiny Saturn Ion.  He's also pretty good at getting down onto Monkey's level and entertaining her as if he were a kid himself.  She loves it!  Not to mention, he's a pretty handy garbage disposal.  Anything I cook, even if it's gross (which doesn't happen very often, if I do say so myself) he wolfs down with a grin and a comment about how it's better than galley food.  Yeah, I think I'll be keeping him around for a while longer.

   I'll also being keeping around this recipe I found for Paula Deen's Bacon Cheeseburger Pasta.  I really  loved it because it combined two of my favorite things: pasta and hamburger :-)  The best part is that it was adapted from a reader's recipe who asked Paula for ways to make the recipe healthier for her family.  So here it is:

Bacon Cheeseburger Pasta

1 1/2 lbs lean ground beef
1 cup chopped onion
2 (16 oz) packages 2% cheese, cubed
1/2 cup 2% reduced-fat milk
1/2 cup ketchup
2 tsp dry mustard
1 (14.5 oz) package multigrain penne pasta, cooked and kept warm
4 slice bacon, cooked and crumbled
2/3 cup sliced dill pickles
1 med tomato, chopped

Spray a large skillet with non-stick cooking spray.  Add ground beef and onion, and cook over medium heat for 10 minutes or until beef is browned and crumbly.  Add cheese, milk, ketchup, and dry mustard, stirring until cheese melts.  Stir in cooked pasta, crumbled bacon, and pickles.  Transfer mixture to a serving dish, and sprinkle with tomato.  Serve immediately.

Voila!

  And now, I'm going to have a picnic outside with my little family.  :-)

Cake-Induced Insomnia

     Why am I up at 10:30 baking a cake?  Maybe it's because my darling husband is too delusional from his pain meds to be much company, and I needed a distraction. J came home today and told me that he was given an idea of when he may be deploying again.  Of course I can't share details or anything and nothing is ever definite, but just the thought of him leaving again has me wide awake.  When I should have been in bed over an hour ago, I find myself instead separating egg yolks from the whites.  I shouldn't be so anxious, since we've been through this whole charade many times over the past three years of his Navy career, but this time feels like it might be a bit harder than the last few.  The simple truth is that we've been spoiled.  J has been home since August, and that's the longest Monkey and I have been able to claim him since he joined the Navy.  It's been great having him here, but now I don't want to let him go, which makes having him here that much harder.  It's quite the conundrum.

     I guess if I could give anyone advice (including myself) on dealing with deployments, it'd be this:  Stay busy, and take it one day at a time.  I know, not the most original, but it's effective.  The hardest month of the deployment last time was the first month.  I didn't know many people here, and I was petrified of leaving the house.  So, I was bored out of my mind (even with a then two-year-old running around).  That led to too much time wondering about J, and what he was doing, and why he wasn't calling or emailing or writing.  That meant that when he did contact me, I was snippy because here I was waiting on him all day, and he couldn't even find time to write me an email that was at least half as long as the one I sent him!  (Those were not my finest moments, I'll admit.)  Luckily, I finally made a few friends, started venturing out, found a local library where I could volunteer, started going to church, and basically came up with my own little routine that kept me (and Monkey) busy.  I know that I'll find my groove again after J leaves, but that's not what worries me.  What worries me is that time right before and right after he leaves.  Right before I'm in danger of becoming distant, cold and resentful because I want to spend time with him, but I don't want to get too close because I feel I should prepare myself for the time he's gone.  Then when he leaves I get angry with myself for not making the most of every second.  It's a dangerous cycle, but one that I've found isn't too uncommon among my fellow military wives.
   
    I guess what I need to remember (and what many wives need to remember) is that we're not alone.  I've made many great friends that will be going through the same thing, with their husbands in the same place, leaving at the same time, so I have a support group here.  Plus I have big plans to keep me busy when the time comes, and I'm looking forward to those.  I'm just hoping that the time will pass slowly from now until he leaves, and then it can fly right by until he's home again.  Even though we all know that's not how that works.  Ah, well, and girl can dream, right?

    Well since I've forced you to sit through a bit of rambling, I guess I should share that cake recipe with you.  I've mentioned before that I subscribed to Paula Deen's magazine, but to be honest, the last couple of issues have been a bit of a let down.  I didn't see anything worth making from her February issue, and there was very little in this April issue that I wanted to try.  That is, except for this cake:

     I've been wanting to give it a try since I got my magazine in the mail two weeks ago, and let's just say it was worth the wait.

     Now, there are two versions of this cake, and I plan on sharing both recipes.  I made the lighter version, and I'm glad because I may just eat the whole thing myself.  As for the original recipe, I'll probably save that for a night when we have company over.

  Here's the "A-Bit-Lighter Cherries and Berries Cake" recipe (by Paula Deen):

You'll probably want to do the filling first, as it will need to chill for 4 hours or more before use.
(Makes about 1 cup.)
2 cups chopped fresh strawberries
1/2 cup water
1/2 cup sugar
3 TBS cold water
3 TBS cornstarch

In a medium saucepan, combine strawberries, 1/2 cup water, and sugar.  Cook over medium heat, stirring frequently, for 8-10 minutes or until strawberries soften.  In a small bowl, whisk together 3 TBS cold water and cornstarch until smooth.  Add to strawberry mixture and cook, stirring constantly for 3 minutes or until mixture is very thick.  Remove from heat, and let stand for 30 minutes.  Cover and chill for at least 4 hours or up to 2 days before using.

For the cake, you'll need:

14 egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
1 3/4 cups confectioners' suger, divided
1 tsp almond extract
1 1/4 cups cake flour (I used all purpose)
1 1/2 (2.6-oz) packages whipped dairy topping+1 1/2 cups cold milk
(I cheated and used Cool Whip)
Strawberry Filling (recipe above)
Fresh berries to garnish

Preheat oven to 350.  Line 3 (9") cake pans with parchment paper circles.  In a large bowl, combine egg whites, cream of tartar, and salt.  Beat at high speed with a mixer until foamy.  With mixer running, gradually add 1 cup of confectioners' sugar, 1 TBS at a time; beat until stiff peaks form.  Add almond extract.  Into a small bowl, sift together cake flour and remaining 3/4 cup confectioners' sugar.  Gently fold into into egg with mixture.  Spoon batter into prepared pans.  Bake for 16-18 minutes or until golden brown.  Invert cake pans onto a cooling rack, and cool cakes in pans for 30 minutes.  Gently run a knife around edges to release sides.  Remove cakes from pans.  In a large bowl, combine whipped dairy topping (3 envelops) and cold milk, and beat at medium-high sped for 5-6 minutes or until stiff peaks form. (Or skip that last step and use Cool Whip ;-) Spread Strawberry Filling over 2 cake layers.  Spread 1 cup whipped dairy topping over Strawberry Filling on bottom cake layer.  Top with second cake layer, Strawberry Filling side up.  Spread 1 cup whipped dairy topping over filling.  Top with remaining cake layer.  Frost top and sides of cake with remaining whipped dairy topping.  Garnish with fresh berries and cherries, if desired.  Store cake, covered, in refrigerator.

Ta-Da!!

Now for the non-healthy version!

Cherries and Berries Cake

This one also has a filling that should be made ahead of time.

Raspberry Filling
(Makes 1 1/2 cups)
2 (6 oz) packages frozen raspberries, thawed
1/4 cup sugar
6 TBS water, divided
1 TBS fresh lemon juice
3 TBS cornstarch

In a medium saucepan, combine raspberries, sugar, 3 TBS water, and lemon juice.  Bring to boil over medium-high heat, stirring occasionally.  Reduce heat, and simmer for 7-8 minutes or until raspberries break down.  In a small bowl, combine remaining 3 TBS water and cornstarch, stirring until smooth.  Add to raspberry mixture, and cook for 1-2 minutes or until mixture is very thick.  Cool for 30 minutes. Cover and chill for at least 4 hours or up to two days.

For the cake you'll need:

1 1/2 cups butter, softened
2 cups sugar
1 TBS vanilla extract
5 large eggs
3 1/2 cups all purpose flour
1 TBS baking powder
1/2 tsp salt
Raspberry Filling (recipe above)
Cream Cheese Frosting (recipe below)

Preheat oven to 350.  Spray 3 (9") round cake pans with nonstick cooking spray.  IN a large bowl, beat butter, sugar and vanilla at medium speed with a mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  In a medium bowl, combine flour, baking powder, and salt.  Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating until just combined after each addition.  Spoon batter into prepared pans.  Bake for 18-22 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans for 10 minutes.  Remove from pans, and cool completely on wire racks.  Spread Raspberry Filling evenly between layers.  Spread Cream Cheese Frosting over top and sides of cake.  Garnish with fresh berries and cherries, if desired.  Store cake, covered, in refrigerator.

Cream Cheese Frosting
(Makes about 5 cups)

1 cup butter, softened
1 (8 oz) package cream cheese, softened
1 TBS vanilla extract
6 cups confectioners's sugar

In a large bowl, beat butter, cream cheese and vanilla at medium speed with a mixer until smooth.  Gradually add confectioners' sugar, beating until combined.


I can't wait to try that second recipe, especially after how much I enjoyed the "lighter" version.  I think this recipe alone made up to the last couple of disappointing magazine issues.  Well I'm out for the night.  I think the cake did that job of distracting me :-)

Disclaimer:  After reading this, J said I made him sound like a druggie and asked that I clarify.  He doesn't partake in recreational drug use; he was merely high on pain meds.

Disclaimer, part II:  J said that the last disclaimer didn't clear anything up.  I swear that man is never happy.  Fine!  J was prescribed muscle relaxers after pulling a muscle in his back.  And he was a total fruit loop for the 12 hours after he took the meds.  I think I may need to borrow a couple of those things.   O.o

The Big Bang (and Cabbage Rolls)

    Here lately I haven't had much sleep.  J being gone has turned me into an insomniac, and that should mean that my house is immaculate, and all of my projects have been completed, right?  Wrong!  Instead of being productive, I've been watching re-runs of "The Big Bang Theory" every night from the time Monkey goes to bed until about midnight or later.  The result is that I currently have "Soft Kitty" stuck in my head and I've invented a new game.  It's like those drinking games you see all over Pinterest mixed with the Harry Potter Workout Game.  The result is this:

  I'm actually not doing this to get into shape.  I'm trying to wear myself out in order to attempt sleep before a new day dawns.  Aka, my husband needs to come home....so he can play my new game with me :-)

   At any rate, I'm still cooking, and I'd like to share something new.  The other night I made Stuffed Cabbage from Paula Deen's "Southern Cooking Bible".  I've never had stuffed cabbage before, and I admit I was a little unsure, but I think the end result was rather yum.

    Before I get into the recipe, though, I must admit something.  I was extremely distracted while making this (probably because I was watching the bloopers from The Big Bang Theory season 4) and I didn't really follow Paula's instructions.  So for the sake of accuracy, I'll give you her recipe, and then I'll let you in on how I botched it.

Here's what you'll need:

2 TBS vegetable oil
1 cup chopped yellow onion
1 medium head green cabbage (about 2 lbs)
1 lb ground beef
1/2 cup cooked rice
3/4 cup raisins
3/4 tsp salt
1 can (16 oz) tomato sauce
1/2 cup beef broth
1/2 tsp paprika

Here's what Paula says to do:

Preheat the oven to 350 degrees.  Grease a 13x9" baking dish.  In a medium skillet, heat the oil over med-high heat.  Add the onion, and cook until softened, about 5 minutes.  Set aside to cool.  Meanwhile, bring a large pot of salted water to boil.  Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core.  Place the cabbage in the boiling water.  After about 2 minutes an outside leaf will come loose.  Pull it off and our of the water using tongs.  After another minute or so another leaf will come loose.  Remove and repeat until you have 8-10 nice leaves. Pat the leaves dry with paper towels.  Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.  In a bowl, mix together the beef, cooled onion, rice, raisins, and salt.  With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf.  Fold the bottom edge over the mixture and them fold the sides over and roll into a tidy packet.  Place the cabbage rolls seam-side down in the prepared baking dish.  In a bowl, mix together the tomato sauce, broth and paprika and pour over the cabbage.  Cover the baking dish with foil and bake for 1 hour.  Serve the cabbage rolls with a big dollop of sour cream.

 Okay, so here's what I did differently.  First off, I wasn't reading through so I added the meat to the skillet with the onion.  Then I mixed the tomato sauce in with the beef, onion, rice, raisins, and salt.  That meant that I had no sauce to cover the cabbage with, so I improvised by mixing the beef broth and paprika with a jar of spaghetti sauce I had on hand.  The meal still managed to turn out rather well, and I had already cooked the meat which meant my cabbage only stayed in the oven for about 25 minutes instead of the full hour.  On another note, next time I will probably rule out the raisins.  They didn't taste bad, but texture kept throwing me off.  Plus mentally I kept thinking "Why am I eating raisins, mixed with meat, mixed with cabbage?"  Monkey enjoyed it, though.  She even asked for seconds, that is, once I removed the cabbage from her plate.  For a kid who likes coleslaw, she was not having that cabbage.

   Well, enough anecdotes about the cabbage, it's time for bed.  And hopefully by "bed" I mean "sleep", because I just discovered that our new pup snacked on J's power cord for his laptop, and now it's dead, and I can't watch The Big Bang Theory!

It's Only Two Weeks

  As most of you already know, J has been gone for a few nights now.  He's training at a base not too far from here, but he's not allowed to come home so that they get the real "feel" of war.  *insert eye roll*  Whatever.  Although I hate any amount of time that he's away, I was looking forward to these next couple of weeks.  I thought, "Yay for me time and one-on-one time with Monkey and a lower grocery bill."  What I didn't realize was how much I'd actually miss him.

   I know that must sound horrible, but as a seasoned Navy Wife, I thought that a couple of weeks would be no problem.  After all, we've been through a nine month separation swiftly followed by one month of home time before he was shipped off on a six month deployment.  Two weeks?  What's that?

   What I didn't take into account was the fact that I've gotten used to having him around.  This is the longest J has been home since Monkey was six months old, and I guess I've gotten spoiled.  So yesterday when I drove home from work you can probably guess how excited I was to see his car parked outside of our house.  I was so happy, giggling at the thought of him trying to surprise us,  that I swung into the driveway without stopping to pick Monkey up from my friend's house first.  As the garage door was going up for me to park, it dawned on me.  J didn't take his car.  I dropped him off, and the buses drove him to the base.  Sad times.

   Tonight I had another realization of what having J around means to me.  With him in the house, I'm not really that worried about crazy things like burglars or ghosts, but when he's gone every creak in the floor is a robber or a demon from Hell.  (And our floors squeak a lot.)  As I was upstairs bathing my Monkey, I heard a loud bang downstairs.  The dog (who is a good warning signal) raced downstairs, barking.  Fearless, as I am when forced into the protective mother-bear role, I ran to the closet, grabbed J's hammer and creeped downstairs, ready to bludgeon some bad guy for entering my home uninvited.  That's when I found out that the cat had knocked the laundry detergent off of the shelf.  No one got bludgeoned, although I seriously considered the cat as a likely target for a moment or two.

   It's not all bad though; Monkey's room and mine are more spotless than ever.  She goes to bed on time, and without being wound up by tickle attacks.  I get the whole bed to myself.  AND, we get to eat all of the food ourselves.

   On that note, I'm going to share two recipes.  The first recipe is for a month's supply of breakfast burritos.  The woman who thought of this was a genius.  J goes through two boxes of cereal a week on his own, so I think having these stock-piled in the freezer will not only fill him up more, but also cost less.

You'll need:
2 lbs bacon, diced
2 lbs sausage (I used Johnsonville, b/c it's good, and I usually have a coupon.)
1 large onion, diced small
1 diced bell pepper
20 eggs
30-35 fajita sized flour tortillas
1 (8 oz bag) shredded cheddar cheese (I just realized that I accidentally used two bags.  Oops.)

In the biggest skillet you own, cook the bacon.  Once brown and crispy, take out and put on a plate lined with paper towels to absorb the excess grease.  Brown sausage in the same skillet.  Remove from skillet.  Place on another plate lined with paper towels.  Cook onion and bell pepper in same skillet until onions are translucent and bell pepper is tender.  Meanwhile scramble your eggs in a blender. Add eggs to skillet, and scramble with onion mixture.  Once cooked add sausage and bacon.  Remove from heat. Add cheese.  Cover pan and allow cheese to melt.  In a frying pan warm your tortillas to make them more pliable before topping with a 1/4 cup of the bacon/egg mixture.  Wrap it all up in plasitc wrap and place them into a plastic freezer bag.  The original poster said she made 36.  I made 30, so I guess it just depends on how generous your 1/4 cup is.

Next up is a house favorite from Paula Deen's Sept/Oct 2010 issue:

Italian-Seasoned Chicken, Pasta and Vegetables

You'll need:

8 oz linguine
1 1/2 TBS red wine vinegar
2 TBS olive oil, divided
1/2 tsp slat, divided
2 boneless, skinless chicken breasts, cut into strips
1/4 tsp gr. black pepper
1 cup chopped onion
1 clove garlic, minced
1/4 cup of water
2 cups broccoli florets
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives, sliced
1 tsp lemon zest
1 1/2 TBS chopped fresh oregano

Cook pasta according to package directions.  Drain.  In a small bowl, combine vinegar, 1 TBS olive oil, and 1/4 tsp salt.  Set aside.  In a large saucepan, heat remaining 1 TBS olive oil over medium-high heat.  Sprinkle chicken with remaining 1/4 tsp. salt and pepper.  Add chicken to pan, and saute 3-4 minutes or until chicken is browned.  Add onion and garlic, and saute 2-3 minutes or until tender.  Stir in water, and bring to a boil.  Add broccoli and tomatoes, and cook 2-3 minutes or until broccoli is crisp-tender.  Remove from heat, and stir in cooked pasta, olives, lemon zest, and oregano.  Drizzle with desired amount of reserved vinegar mixture.

Enjoy.  Now I'm going to finish watching Grey's Anatomy.  :-)

A Nostalgic Bit of Writing

     After my last, rather whiny post I have returned to the sunny side of life.  Not two days after the last post I received a letter from an old friend of mine.  This friend and I were inseparable from fifth grade until she moved away after our Sophomore year in high school.  Even after she moved, we still kept in touch for a little while by writing letters.  As the years past, we mainly "kept in touch" via Facebook.  I use the terms "kept in touch" loosely b/c it's so easy to read a couple of Facebook statues and assume you know what a person has going on in their life.  Unless you actively engage that person in conversations from time to time, it's hard to say you truly know them still.

     It's been good to receive her letters, not just because of the sender, but also it feel right to me to be writing again.  No, I don't mean like what I do here on this blog, I mean the actual act of putting pen to paper is refreshing.  I know that a lot of people don't bother with the actual mail these days, what with the internet and automatic payments and such, but for me the instant gratification of sending and receiving multiple emails in one day can't make up for the loss of that sense of accomplishment that I feel when I take the time to write out each letter of a long, personal letter to a friend.  The anticipation of waiting for that next installment, that next response, is like waiting for the sequel to a really good book.  It's rather nice.  And slightly nostalgic, and let's face it, I'm more than a little susceptible to bouts of nostalgia.

 
    Speaking of nostalgia, I made a simple, well-known, yet slightly over-looked dessert the other night.  I've never made a Pineapple Upside-Down Cake before, and it's been years since I've eaten one, so I don't know what got a hold of me, but I just started gettin' this craving for one.  The recipe I used was from the Betty Crocker website, and it came out very yummy!  J and I wiped out the entire cake in a matter of three days.  It's a good thing I didn't make any of those pesky New Year's Resolutions about losing weight.  ;-)

     That night I also made One of my favorite Paula Deen recipes: Quick Chicken Marsala with Asparagus and Mozzarella.  This dish is so simple and yummy, but it tastes like heaven.  I didn't realize that in my quest for sampling new foods J had not gotten the pleasure of this particular entree since he's been home.  That was why I didn't understand why his reaction to his first bite was so intense.  Needless to say, he requested seconds.  :-)

So here's what you need:

1/2 cup of all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 3/4 lb chicken cutlets (about 8)
1/4 cup butter, divided
1/2 cup marsala cooking wine
1/2 cup chicken broth
16 asparagus spears, trimmed and blanched
1 cup shredded mozzarella cheese

So here's what you do:

Preheat oven to 350.  Spray a 9x13" baking dish with non-stick spray. (Paula doesn't call for this, but I like to go ahead a beat the chicken breast with a meat mallet, just so they're extra tender.)  In large, shallow dish combine flour, salt, and pepper.  Dredge cutlets in flour mixture to coat, shaking off excess flour.  In large skillet, melt 2 TBS butter over medium-high heat.  Add half of cutlets, and cook 2-3 minutes per side or until golden brown.  Place in prepared baking dish.  Repeat procedure with remaining 2 TBS butter and remaining cutlets.  Add wine to skillet, and cook for 2-3 minutes, scraping the brown bits from the bottom of the skillet with a wooden spoon.  (This is called de-glazing the pan.)  Add broth, and cook for 2 minutes.  Pour mixture over chicken breasts.  Top each evenly with asparagus spears and mozzarella.  Bake for 10 minutes or until cheese is melted.

     Ta-DA!!!  This recipe probably takes about 30 minutes.  I usually do a side of mashed potatoes with it to sop up the juices.  Oh, and for those of you who don't know how to blanch asparagus, I've done the googling for you. :-)  Here are some tips on how to blanch asparagus, as well as a link on how to pick asparagus at the store.

     Well, I'll see you folks again soon.  Now that the hectic holidays have left, and J will be leaving for a couple of months of training I have a feeling I'll be back.  Did you read that in an Arnold Schwarzenegger voice?  'Cause that's how I typed it :-P
 

Mac & Cheese, Kentucky Brown, and Biscotti

    Omg, where to start?  I guess I should explain my abscence, although most of you already know that I was spending my Thanksgiving holiday in the happiest place on earth.  That's right; the hubby and I took our little Monkey to Disney World!  It was so much fun!  She got to meet all her favorite princesses.  I got to eat all the food I wanted, and J got to experience Epcot and Hollywood Studios for the first time ever.  It was an all-around good trip for all. :-)

    Since I've been home, I've been on a sort-of mental vacation.  I guess I just needed to regroup and go from vacation-mode to real-life-mode.  My mind's still dragging though.  The cold weather and the early nights aren't helping much.  Although, the cold weather has gotten me excited about a few of my favorite things.  One of them is....drumroll please...Christmas!  (Of course.)

     I can't wait until Saturday, because we're going to pick our tree, and for the first time ever I'm going to a live tree farm and cutting down the tree :-)  I'm excited about that.  I'm sure I'll have pictures later.  I also can't wait for Ryleigh to see Santa and the lighted boat parade they do here in town.  I've been in such a holly jolly frame of mind that I've even gotten most of my wrapping accomplished!  The guys at work are a little sick of my Christmas music already, and I did have one tell me that he hopes my "holly-jolly" gets stolen, but whatever!

    I think the thing I'm looking forward to most is being in our own home this year.  As much as I'm going to miss my family and the traditions we've shared it'll be nice to finally be able to start a few of our own.  I can't wait to see Monkey's face we she comes downstairs to see what Santa has left for her.  I am also looking forward to cooking the entire Christmas dinner myself :-)  I'll be sure to post plenty of pictures and recipes too.  That is, if I don't burn the house down in the process.

     In the meantime, here are the recipes I owe y'all from my week-long absence.

The Lady's Cheesy Mac

Once again, I'm using the Paula Deen Southern Cooking Bible, and although this is a goo recipe, I've discovered that I don't like homemade mac and cheese.  I've tried just about every version of this, either making it myself or someone else's, and although this is the best I've tasted, I just don't like it.  I guess it's from all those years growing up eating the quick, Kraft version.  J LOVED it though, so it looks like I'll be making it again.

You'll need:
2 cups elbow macaroni
2 cups shredded Cheddar cheese, plus extra for topping (I ended up using about 3 cups)
4 TBS ( 1/2 stick) butter, cut into pieces
3 large eggs, lightly beaten
1 cup whole milk or evaporated milk
1/2 cup sour cream
1/2 tsp salt

Preheat oven to 350.  Lightly grease a 13x9" baking dish.  In a large pot of boiling salt water, cook the macaroni according to the package directions.  Drain well and transfer to a large bowl.  Add the 2 cups Cheddar and the butter, stirring until the pasta is coated.  In a medium bowl, whisk together the eggs, milk, sour cream and salt.  Add the egg mixture to the pasta and stir well to combine.  Scrape the mixture into the prepared baking dish.  Bake until golden, 35-40 minutes.  Take the dish out of the oven and top with extra cheese, the return it to the oven until the cheese is melted and beginning to brown, about 5 minutes.  Serve hot.

   Next, I made something I've never had before, and let me just say: it was amazing!

Kentucky Hot Brown

8 TBS (1 stick) butter
1/2 cup all-purpose flour
2 cups whole milk
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1/2 tsp salt
1/8 tsp cayenne pepper
4 slices white bread, toasted
3/4 lb sliced roast turkey
4 tomato slices
1/4 cup grated Parmesan cheese
8 slices bacon, cooked until crisp

In medium saucepan, melt the butter over medium-high hear.  Whisk in the flour and cook, stirring with the whisk, for 1 minute.  Add the milk, bring to boil, and cook, stirring with the whisk, until thickened, about 3 minutes.  Stir in the Jack cheese until melted.  Stir in the salt and cayenne pepper.  Preheat the broiler.  Place the toast in a baking dish large enough to fit the 4 slices in one layer.  Divide the turkey and tomato among the bread slices.  Pour the cheese sauce over the toasts and top with Parmesan.  Broil until brown and bubbling, about 5 minutes.  Place 2 slices of bacon (like and X) on top of each cheesy toast and serve.


   Okay, so I realize that none of these recipes are really all that healthy.  Who am I kidding?  Their not good for you at all, but that last one was well worth the 2 mile run I had to do to get rid of it ;-)

   Like I said earlier, those recipes came from the Southern Cooking Bible, but this next one came from my favorite Paula Deen magazine issue.  It's the Holiday 2010 issue, and it's packed with goodies and gift ideas. I'm going to share one more recipe, and then I'm headed to bed.

Chocolate-Pistachio Biscotti

Here's my disclaimer for anyone who is a bit like my husband:  A biscotti is just like a hard cookie that you can soak in coffee or hot cocoa or just enjoy plain.  It's an Italian treat that's amazing, so stop asking questions and just try it already :-P


1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup chopped pistachios
3/4 cup miniature semisweet chocolate morsels

Preheat oven to 350.  Line baking sheets with parchment paper.  In large bowl, beat butter and sugar at medium speed with a mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  In a medium bowl, combine flour, cocoa, baking soda, and salt.  Gradually add to butter mixture, beating until combined.  Beat in pistachios and chocolate morsels.  On prepared baking sheets, shape dough into 2 (12x2") logs.  Bake for 30 minutes.  Let cool for 5 minutes.  Using a serrated knife, cut logs into 3/4"-thick slices.  Return slices, cut side down, to baking sheets.  Bake for 10 minutes or until biscotti are crisp.  Let cool on pans for 2 minutes.  Remove from pans, and cool completely on wire racks.  Store cookies in airtight containers.

  And with that, I'm out.  Nighty-night folks :-)

Reba!!!

    Last night I was able to do something I've been dreaming about since I was a little girl.  I got to go to a Reba concert!  She has been my number one favorite country artist for as long as I can remember.  I have every season of her show (thanks to my wonderful older sister), and I know just about every one of her songs verbatim, so last night was a blast.  She did not disappoint.  Singing all of my favorites from "The Nights the Lights Went out in Georgia" to "On the Radio", and of course closing with "Fancy" she covered everything I was there to see, and she did it in Reba style :-)  And just as it should be, I left with a little less hearing and a lot less voice.
 
    Not only was Reba amazing, her opening acts were darn good too.  First on was Eden's Edge.  They're big hit right now is "Amen", and I'm thinking of putting their cd on my Christmas list this year after hearing it in person.  Next to perform was Steel Magnolia, and that girl has some lungs on her!  She was joined by James Otto about halfway through her set.  He wrote "Seen it in Color" and performed it last night along with "Just got Started Lovin' You".  Then came The Band Perry, and they were phenomenal.  I was up dancing at that point.  Their lead singer, Kimberly Perry, looked like she'd be a bunch of fun to hang out with for a night.  During Reba's set, she came out as the other half of the duet, "Does He Love You", and that was pretty cool.

Eden's Edge

My wonderful husband and I.

Steel Magnolia

Steel Magnolia and James Otto

The Band Perry

The Queen of Country herself.

Reba and Kimberly Perry singing "Does He Love You"

   All-in-all the night was a blast, and it will be a memory I will keep for a long time.  I was glad to be able to share the fun with my wonderful husband.  And although we all know he's an uncoordinated white boy, he got up and danced with me for a little bit too.  So I guess it's time to switch gears to another favorite famous lady: Paula Deen.

    As promised, I've been cooking my way through her Southern Cooking Bible, and I have two recipes I want to share.  Both were good, and I have requests to make each again.  The first is a taco salad.  Simple enough, right?  Well, I've never made one, but I'm sure glad I did.  Here's what you need:

Taco Salad

1 lb ground beef
1 packet taco seasoning
1 head iceberg lettuce
2 cups (8 oz) sharp cheddar cheese
2 plum tomatoes
1 Hass avocado, pitted, peeled, and chopped
4 scallions, chopped
2 cups crumbled tortilla chips
1/3 cup salsa
1/3 cup sour cream
2 TBSP fresh lime juice

Heat large skillet over medium-high heat.  Add beef and cook, breaking it up with a fork, until browned, about 5-7 minutes.  Stir in taco seasoning and 1/3 cup of water; simmer until the liquid is just about gone, 3-5 minutes.  In a large salad bowl, combine the beef, lettuce, 1 1/2 cups of the cheddar, tomatoes, avocado, and scallions.  Toss in 1 1/2 cups of the crumbled tortilla chips.  In a small bowl, whisk together the salsa, sour cream, and lime juice.  Pour over the salad and toss to combine.  Sprinkle the top with the remaining 1/2 cup cheddar and 1/2 cup crumbled tortilla chips and serve.

*I couldn't find scallions, so I substituted green onions.  Also there's a note after this recipe in her book that says this salad is good cold or hot.  I disagree.  I had the leftovers cold for lunch the next day and it was NOT as good, but when it was hot, it was wonderful!*

      Thursday night I made Paula's Pasta with Creamy Primavera Sauce.  This was another scrum-diddly-yumpicious meal that I will be making again.

Here's what you need:

1 small head broccoli, 1/2 pound, cut into bite-sized florets
1 medium carrot, thinly sliced
1 medium zucchini, quartered lengthwise, and thinly sliced crosswise
1/3 cup frozen peas
1 lb penne pasta
1 TBSP olive oil
1 clove garlic, finely chopped
3/4 cup halved cherry tomatoes
3/4 cup heavy cream
2 oz cream cheese, cut into bits
3/4 cup grated Parmesan cheese (about 3 oz)
1/2 teaspoon salt
1/4 black pepper
1/4 cup chopped fresh basil

Bring a large pot of salted water to boil .  Have a bowl of ice water at the ready.   Add the broccoli and carrot to the boiling water and cook until crisp tender, about 2 minutes.  Transfer vegetables with a slotted spoon to the ice water.  Add the zucchini and peas to the boiling water and cook about one minutes before transferring to the ice water.  Drain the vegetables and transfer to a serving bowl.  Bring the vegetable cooking water back to a boil.  Cook the penne pasta according to the package directions; drain well.  Meanwhile, in a large skillet, heat the oil over medium-high heat.  Add the garlic and cook until fragrant, about 15 seconds.  Add the tomatoes, and cook until just soft, 1-2 minutes.  Scrape the garlic and tomatoes into the bowl of the vegetables.  Return the skillet to the heat.  Add the cream and bring to a simmer.  Whisk in the cream cheese until smooth.  Whisk in 1/2 cup of parmesan, the salt, and the black pepper.  Add the pasta to the bowl of vegetables.  Pour the hot cream sauce over the mixture.  Stir in the basil and the remaining 1/4 cup parmesan and toss well.  Taste and adjust seasoning, if necessary.

  Well I think that's enough for one night.  I've got to go help my hubby whip this house into shape before we leave Tuesday morning for Disney :-D