Homemade Cream Cheese

Making your own cream cheese is so easy, super scrumptious, and inexpensive. This is the softest creamiest cream cheese evah!!!

All you have to do is get a quart (or two- because believe me, you are going to love this stuff) of full fat plain yogart. Do not skimp and go for the low fat- and don't even get me started on the low fat craze. In fact, The Man just told me that he needed to go back on a low fat diet so that he would gain some weight. Ha!!!! This time I am using greek yogart, but regular yogart makes creamy deliciousness as well.

Spread cheese cloth over a bowl, and dump the yogart on top. Allow the liquid to drain out, and voila... what you have left is cream cheese. For certain varieties of yogart, you may need to tie the cheese cloth to a wooden spoon and place it across the top of a deeper bowl to allow more liquid to drain. I have not had to do that yet, but may need to with the greek yogart.

The liquid that is left is whey. It will last in your fridge for 6 months and is perfect for soaking grains with excellent health benefits. Your cream cheese will last in the fridge for 2 months (if you don't eat it in a week).

After you make your cream cheese, I highly recommend making some caramel popcorn and dipping it into the cheese. I think I'll go have some now.

In joy, troye

Mindful Menu Monday

Here is our menu plan for the week:

Sunday- chili with bread

Monday- Girl's Night, and I still have no idea (I am typing this at 10am on Monday morning). Great plan, huh?

Tuesday- Sweet Potato Quesadillas, recipe from Animal, Vegetable, Miracle by Barbara Kingslover

Wednesday- Ezekiel Stew- stew recipe using whole grains traditionally used to make EZ bread, with cornbread and salad

Thursday- Baked Chicken, Millet Casserole, and salad

Friday- Pizza and family movie night (sundried tomato, feta, spinach, mushroom pizza)

Saturday- open

Here is my chili recipe- with plenty of liberties. It is different every time I make it:

Brown 2 lbs ground beef with 3-5 cloves minced garlic in large stockpot. Sometimes I grate raw carrots and add at this point to pump up the nutrition. In small bowl, stir together 1 can tomato paste with 1 cup water. Once combined add to meat mixture along with 2 tbsp chili powder, 1-2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1 tsp oregano. Stir together. Roast a jalapeno pepper on your stove (if you have gas stove top) until black, then dice and add to meat mixture. Add 1 can diced tomatoes (I prefer Muir Glen fire roasted tomatoes). Reduce heat to low and simmer for an hour or more. Add 1 diced onion about 45 min into this hour.
Add 1/4 cup masa corn flour to 1/2 cup water in bowl, and combine thoroughly. Then stir into meat. Add beans to your liking (I've used kidney beans, pinto beans, black beans, or a combo of the three).
Heat an additional 15 minutes.
This is a very hearty chuncky chili. I also like a bite to my chili, so you can adjust the spices to your liking.

In joy, troye

I've been making bread at home for well over a year now. I have used one recipe for all of my bread needs- loaf bread, cinnamon rolls, french loaves, hot dog buns, etc. It is good bread, but it is very dense, and not a great sandwich loaf. This week, thanks to Susannah, I found a new recipe, and I'll never look back. This recipe is pretty heavily adapted from this post over at Passionate Homemaking. It makes four loaves (you can freeze them so that you don't have to make bread as often), and it is soft and delicious. It really tastes like deli style bread.

Yumm-oh! Here is the recipe:

Troye's Bread (adapted from Homemade Bread- Lindsay's Way)

4 1/2 cups water, HOT from the tap

1 1/2 tbsp salt

1 egg

3/4 cup coconut oil, melted

1 cup honey, raw

1/3 cup flax seed, ground

2 1/2 cups rolled oats, optional (if you don't use this, you will definitely need more flour)

1 tsp rice lecithin (if you have access to dough enhancer, you can add 2-4 tbsp instead of the lecithin), optional

11-12 cups flour (I use a combination of fresh ground flour here- hard red wheat, hard white, wheat, kamut, spelt)

2 1/2 tbsp active dry yeast

Combine water, salt, egg, oil, honey, and half of flour (about 6 cups) in mixer. Place lecithin, flax seed, and oats on top of flour and knead on low speed until combined. Turn mixer off, and add other half of flour. Place yeast on top of flour. Knead on low speed. Once the flour is incorporated, begin to add flour one tbsp at a time until dough pulls away from side of bowl. *the goal is to use the least amount of flour possible for the softest loaf, so add slowly here* Knead for a total of approximately 10 min.

Remove to a LARGE greased bowl, and cover with a towel. Let sit until doubled, about 1 1/2 hours. *I let mine sit in the oven with a roasting pan of hot water underneath, and the light on*

Punch down and divide into 4 loaves. You can roll each loaf out with a rolling pin and roll up into a loaf for perfectly shaped loaves.

Place in greased loaf pans and let rise again until doubled (about 30 min). *For this, I turn the oven on the lowest setting while I shape the loaves, and then turn it off prior to putting the loaves in. And, remember to remove before preheating oven.*

Preheat oven to 350 and bake for 3o minutes. Remove from oven, and let rest in pan for 10 min before removing from pans.

Enjoy!

The dough makes fantastic cinnamon rolls...

Also, a DELICIOUS sandwich thanks to the amazing mind of amythecook is to spread pesto on the slices, and melt a thick slice of whole milk mozzarella- grilled cheese style. Shut Your Mouth!!!!!!!!!!! I want to eat this sandwich everyday. And, as you can tell, there is no photo of it because I could not stop eating it long enough to take a pic. :) Sorry! Just make the sandwich, and then you will be able to see its beauty.

In joy, Troye!

You Gotta Make Dis!

Guinness Beef Stew

3 lbs Boneless Beef Chuck

2 tbsp butter

2 onions

4 cups chicken broth

1 3/4 cups Guinness Draught, Divided

1 tbsp lt brown sugar

1 tsp dried thyme

1 oz, weight bittersweet chocolate, chopped (take my word for it- sounds, weird, but so worth it!)

5 whole carrots, peeled and cut

1 lb potatoes, peeled and cut

1/4 cup flour

Cut beef into cubes, and season with salt and pepper. Melt butter in cast iron dutch oven. Brown beef over medium-high heat. Add broth, 1 1/2 cups Guinness (reserve remainder- refrain from drinking- especially if, like me, you are preparing this before you leave for church Sunday morning), brown sugar, thyme, and chocolate. Bring to boil. Add carrots, onions, and potatoes. Reduce heat to medium low, cover, and cook for at least two hours. In a small bowl, whisk flour and remaining 1/4 cup Guinness until smooth. Stir mixture into stew. Cover and cook for an additional 15 minutes on medium heat or until the sauce thickens. Season with salt and pepper (lots and lots and lots of fresh ground pepper!!!).

And, try not to slap yo momma!!!!!

In joy, troye

Shakshuka-ish

Shakshuka is a traditional Israeli dish comprised of a spicy tomato veggie sauce with poached or sunny side up eggs. I experienced amazing shakshuka in Miami a couple of months ago, but have yet to attempt to conquer the dish on my own. I did, however come up with a dish inspired by Shakshuka.

Shakshuka-ish

Saute 1 clove garlic, minced and 1/2 red onion, diced in oil. Add 1 pint grape tomatoes, halved, and fresh diced basil. Saute for approx. 1 min, and add 1 tbsp. balsamic vinegar. Poach eggs and serve hot on top of tomato mixture. Salt and pepper to taste Serve with hot pita or crusty bread.

Om nom nom...

In joy, troye

These buttery rich scones combine pumpkin and spices that will knock your socks off. I made them for the boys' teachers for a fall treat, and had to immediately make a second batch for myself.And, while we are here, check out the results of the AWESOME gift that Kimberly gave me for my birthday. How fun is that? Thank you, Kimberly!

Pumpkin Spice Scones:

2 cups whole wheat pastry flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. fresh ground nutmeg

1/4 tsp. ginger

1/8 tsp. cardamom

6 tbsp. unsalted butter

1/3 cup pumpkin puree

1/3 cup heavy cream

6 tbsp. sucanat (brown sugar, if you prefer)

1 tsp. vanilla

Preheat oven to 425 degrees. Cut butter into small pieces, and put in freezer. In medium bowl, sift together flour, baking powder, salt, and all spices. Whisk together well, and place bowl in freezer. In a separate bowl, combine pumpkin, heavy cream, sucanat, and vanilla. Whisk together well, and place bowl in freezer.

Cut butter pieces into flour mixture using a pastry blender or a food processor until it resembles course crumbs.

Pour liquic mixture into flour mixture and stir until just moistened. The dough will be very crumbly. Turn the mixture out onto the counter and push together with your hands. Knead just a couple of times and pat into a circle about 3/4 to 1 in thick. Cut like a pie into 8 pieces. Place on baking sheet so that the sides are not touching. Brush tops with heavy whipping cream, and sprinkle with honey granules or course raw sugar. Bake for about 15 min.

Enjoy!

In joy, Troye

Fall Foods

There is no time of year that I love better than the fall. I love the smells. I love the weather. I love the activities. I love the colors. I am more reminded of God's appreciation for beauty at this time of year than any other. What an amazing artist He is, and He chooses to share His masterpiece with us.
Another one of my favorite parts of fall is the flavors of the season. I made this Chicken Butternut Squash soup last year, and I cannot wait until it is cool enough to make is again.
One of my standby favorites is Pumpkin Soup that I first learned how to make in an Apples of Gold class years ago. Oh, and the apples!!! I love any recipe that includes mounds of brown sugar with apples. What is not to love?
I also love when Starbucks introduces their fall lineup- which occurred a couple of weeks ago in our area. Pumpkin Spice Latte, and Pumpkin Cream Cheese Muffins. Mmmmmmmm......
I posted a variation of this recipe a couple of years ago, but I have since made some modifications, and it is one of my most requested recipes, so here it is again. Bake up some muffins and ENJOY! The secret to this recipe is the heavy spices, so don't skimp. These will be darker than the Starbucks version, but just as delicious.

Pumpkin Cream Cheese Muffins
3 cups flour
2 1/2 tsp cinnamon
1 tsp fresh nutmeg
1 1/2 tsp ground cloves
Pinch of cardamom
1 tsp salt
1 tsp soda
4 eggs
2 cups honey granules (can sub white sugar here or 1 cup liquid honey)
2 cups cooked or canned pumpkin (it is so easy to make your own)
1 ¼ cups extra virgin coconut oil
8 oz package cream cheese
1 egg
1 cup powdered evaporated cane juice or powdered honey granules
*Chopped nuts** (walnuts, pecans, pepinos) (optional)

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Beat the cream cheese with the egg and powdered sugar. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins. I like to make the jumbo muffins.

Dry Rub

This somewhat coastal, somewhat cajun dry rub is fantastic on EVERYTHING- fish, chicken, veggies, beef.
Mix some up and hang on to it as long as you can. You'll want to use it often though, so you might want to double up.

2 tbsp coarse sea salt
2 tbsp sucanat (brown shugah)
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp dried basil
1 tbsp paprika
1 tbsp dried tarragon

Rub meat or veggie with oil and then rub a generous amount of this mixture, and grill to perfection! We used this for sweet red, yellow, and orange peppers and salmon last week... DELISH!!!!!

Dinner Caramel Apples

No photo here guys...sorry, we ate it before I even thought about it, but this is a yummy side dish for chicken.

Dinner Caramel Apples
2 tbsp butter
3 apples, diced (I used gala and i did not even peel them, but any firm apple will do)
2 tsp ground cinnamon
1-2 tsp pure vanilla
1/2 cup sucanat (may sub brown sugar)

Melt butter in med saucepan over med-high heat, add apples and saute. Sprinkle with cinnamon and add vanilla. Stir in sucanat. Reduce heat to medium and heat until apples soften, approx ten min.

Eat up, yo!

Kristina's Strawberry Shortcake

This recipe shall forever be dubbed...

Kristina's Strawberry Shortcake

you must try it

Biscuits:

2 cups soft white wheat flour (aka wheat pastry flour)

1 tbsp baking powder

1/2 tsp salt

3 tbsp honey granules (can sub white sugar)

1 stick butter, chilled

2/3 to 3/4 cup half and half, milk, or cream (use cream- why not?)

Filling:

1 quart strawberries

1/3 cup honey granules (can sub white sugar)

Whipped Topping:

1 1/2 cups whipping cream

Rinse berries under cold water; drain well. Hull and slice berries; place in a bowl. Sprinkle with honey granules; cover and let stand at room temperature for about 1 hour.

Whip the cream (sweeten with 2-3 tbsp honey granules if desired and 1 tsp real vanilla) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat oven to 425 degrees.

In food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and honey granules and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer to large bowl and make a well in center. With fork, stir in cream until dough is just moist. Do not overwork. Let stand for a minute. Turn dough out on floured surface. Knead 2-3 times until dough holds together and is less sticky.

Gently pat the dough into a 3/4 inch thick rectangle and cut into 8 (3 inch) biscuits with a floured round cutter. Transfer to a greased cookie sheet. Brush on some cream and sprinkle with honey granules. Bake for 10-15 min.

Remove to a platter and split each biscuit horizontally with a serrated knife. Top with about 1/3 cup of berry mixture. Replace the tops and top with a tbsp or so of berries. Serve with whipped cream for topping.

Delish!!!!!

Brownies with Coconut Ice Cream

I'm not a huge fan of chocolate. Okay. Now that the confession is out there, you may all scrape your chins off of the floor. I realize that it is not a part of the female DNA to not like chocolate, but anyone who knows me knows that I am a little off anyway. I do like chocolate if there is another strong flavor with it (like peanut butter, caramel, ect).

I do however like the flavor of coconut- but not the texture. I promise that I am not picky. I am just a little bit Sally. "I like it the way I like it."

The combination of these two recipes is perfect for me, and I think that you will enjoy them as well. Chocolate lovers and coconut lovers alike!

Brownies
1 cup butter
2 cups sucanat/ rapadura
3 eggs
2 tsp vanilla
2/3 cup organic unsweetened cocoa powder (the cocoa bean is one of the most heavily processed and sprayed plants, so this is one area that it is worth it to make the switch to organic)
1 cup whole wheat flour
1/2 tsp salt
2 tsp baking powder

Melt butter and combine all ingredients. Spread into greased 9x11 pan and bake for 20-25 min at 350 degrees. Top with homemade coconut ice cream!

Coconut Ice Cream
1 can coconut milk
2 cups whole milk
1 cup cream
3/4 cup maple syrup
2-3 tbsp coconut extract

Mix all ingredients together and place in ice cream maker according to manufacturers instructions.

Yumm... yummm... Yummiest burgers!

We made these burgers for the second time this weekend, and they are the best burgers EVER...as long as you have someone to work the grill...like my man! No need to limit them to the summer as the recipe says either. These are delicious when it is cold outside as well.

Summer Feta Burger with Gourmet Cheese Spread

1 (8 ounce) package cream cheese,
softened
1 clove garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill

2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 red onion, minced
2 lbs beef
1 1/2 cups crumbled feta
1/4 cup red wine
1 egg
1 teaspoon salt
1 teaspoon fresh-ground black pepper

1 large heirloom tomato, sliced
1 medium red onion, sliced
8 leaves green leaf lettuce leaves
8 Kaiser rolls, split
Directions:
1. In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside.
2. Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine, egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties.
5. Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.

ENJOY!

In joy, Troye

Hummingbird Cake

I have never understood why hummingbird cake is named after a small bird. When I was a kid I wouldn't eat it at chuch potlucks because that sounded gross. For some reason a few weeks ago, I decided I wanted a hummingbird cake though, and I haven't been able to get it out of my head. I asked everyone I knew if they had a good recipe, and no one did. Apparantly hummingbird cake is not that popular these days. I need a Great Aunt Edna who made it from scratch and who is willing to pass down the recipe to preserve it for future generations. No luck. I have no Great Aunt Edna.

I did find out some interesting theories on my quest for a recipe as to why it was dubbed hummingbird cake in the first place. One is that the cake is so good that it is eaten quickly like the rapid flapping of the small hummingbird's wings. Another is that it is so sweet like the nectar that the hummingbird drinks. Who knows or cares? The cake is just good.

Here is the recipe that I adapted, and it is delicious if I am allowed to say so. It is also very nutritious, but don't let that deter you from the moist yummy goodness that is this cake!

Hummingbird Cake

3 cups whole wheat pastry flour

1 tsp salt

1 tsp soda

1 cup honey granules (sub white sugar if desired)

1/2 cup sucanot (sub brown sugar if desired)

1/2 cup coconut oil (or whatever oil you prefer)

1/2 cup unsweetened applesauce

2 very ripe large bananas, mashed

1 cup crushed pineapple, with juice

1 tsp vanilla extract

1 tsp ground cinnamon

4 large eggs, beaten

Preaheat oven to 325 degrees. Spray and flour two 9 inch cake pans or three 8 inch cake pans.

Stir dry ingredients together and then add all other ingredients, stirring to combine. Divide batter evenly between pans. Bake, rotating pans halfway through, until the tops spring back when gently pressed with fingertips (about 20-25 min). Cool 10 minutes, invert to wire rack and cool completely before icing.

Buttercream Frosting

1 stick softened butter

8 oz softened cream cheese

1/2 cup heavy whipping cream

1 tsp vanilla extract

1 pound powdered evaporated cane juice (sub powdered sugar if desired)

Whip cream with a mixer or whisk. Move to another bowl. Cream butter, cream cheese and vanilla and add powdered sugar continuing to mix with a paddle attachment until smooth. Fold in whipped cream.

After icing, cover top of cake with chopped pecans.

Smoky Tomato Salmon Chowder

You guys are not going to believe this...

Wait for it...

Seriously, you should sit down...

It's Favorite Things Friday!!!!!!!!!!!

Okay, if you are having trouble breathing, dial 911, and then keep reading because this is a good one.

It was a soup night, and fish was on the menu, so I made this Better Homes and Gardens recipe! Delish!

The only thing I changed was that once the soup was heated, I added 1/2 cup of heavy cream to make it more bisque- like.

Smoky Tomato Salmon Chowder
Start to Finish: 45 minutes


Ingredients
3 6-oz. fresh or frozen skinless salmon fillets
1 to 2 tsp. chili powder
2 medium red sweet peppers, halved lengthwise and seeded
1 medium sweet onion, cut in 1/2-inch slices
1 jalapeño pepper,* halved lengthwise and seeded
2 14-oz. cans chicken broth
1 14.5-oz. can fire-roasted diced tomatoes
1 large tomato, chopped (about 3/4 cup)
2 Tbsp. coarsely chopped fresh Italian (flat leaf) parsley
1 medium avocado, peeled, pitted and sliced
Chili powder
Directions
1. Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.
2. Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeño pepper, cut sides down, on foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.
3. Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.
4. With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.
5. To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main-dish servings.
6. *Hot chile peppers, such as jalapeños, contain oils that may burn the skin and eyes. Wear plastic gloves when working with hot peppers or thoroughly wash bare hands with soap and water after handling them.

There are still plenty of soup days left this year, so definitely add this to your menu!!!!!

In joy, troye!

Post your favorite soup recipe to your blog, and add the link here. I would love to see what you have to share!

Open House

It's BooMama's Christmas Tour of Homes, so I want to take you on a very short tour of my Christmas Decor. Come on in the front door (complete with fingerprints because I want you to have the full effect)...

Say hello to Santa and Mrs. Claus. They welcome you to our home where they sit atop the piano and cheer for our Dawgs (next season). Ahem!!!

Stop by the kitchen table for a snack.The Man is making Stadler Christmas Candies in the kitchen (recipe below).

Or enjoy some Ranger Cookies (recipe below) or Muffins as you gaze upon our Christmas Tree in the Morning Room.

Don't forget to check out the boys' homemade nativities from last year's Happy Birthday Jesus Party. And visit us next week to see this year's homemade nativity.

Take a glance at our Christmas cards on the basement door that is covered in wrapping paper, and then...

...have a seat in front of the fire place and enjoy some homemade hot cocoa (recipe below).

Here are the recipes:

Stadler Christmas Candies:

1 stick butter, softened

4 cups confectioners sugar

1 cup coconut flakes

1 qt nuts, chopped

1 small can sweetened condensed milk

2 bags semisweet chocolate chips

Mix ingredients together, excluding chocolate. Make into 1 in. balls. Melt chocolate in microwave and dip balls into chocolate thoroughly coating each candy. You may add parafin wax to your chips help the chocolate adhere to the candies. Dry on wax paper.

Ranger Cookies:
1 cup (2 sticks) Butter
1 cup Sucanat w/ Honey
1 cup Sucanat
2 Eggs
1 teaspoon Vanilla
2 ½ cups Soft Wheat Flour
1 teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon salt
2 ½ cups Rolled Oats
½ cup Shredded Coconut
½ cup Chopped Nuts
Preheat oven to 350.
Cream butter, sucanat w/ honey, and sucanat until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, baking powder and salt; mix well. Stir in rolled oats, coconut and nuts; mix well.
Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet.
Bake 10-12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.
Makes 2 dozen large cookies.

Stovetop Hot Cocoa

Mix 1/2 cup sugar (I use sucanot a brown sugar equivalent), 1/4 cup of unsweetened cocoa, and a dash of salt in saucepan. Add 1/3 cup water and heat over medium until mixture boils for about 2 minutes, stirring constantly. Then add 4 cups whole milk and heat until almost boiling. Remove from heat and add 1tsp vanilla.

Serve with cinnamon sticks, peppermint sticks, marshmellows or whipped cream and sprinkles. Caramel makes this an extra special treat as well. See previous post for salted caramel hot chocolate recipe.

Merry Christmas!
In joy, Troye

On the First Day of Christmas

I have always wanted to participate in 12 Days of Christmas for the boys' teachers. Thanks to some encouragement from my friend, Kimberly, and some help from my friend, Amy, I am going for it this year.

Because there are only 12 school day left before the Christmas break, our 12 days begin today.

Day 1: Candied CranberriesThese are so stinking yummy if you enjoy cranberries, and they have a really pretty presentation. I will be making these for holiday parties this season.

Here is the recipe if you would like to make them as well...

Candied Cranberries

Bring 2 cups of water and two cups of sugar to simmer in a medium saucepan over low heat (do not boil because cranberries will pop). Remove simple syrup from heat and stir 2 cups of cranberries into the liquid. Pour into a bowl, and refrigerate overnight (at least 8 hours). Drain cranberries, reserving liquid, and roll them in 3/4 cup of superfine sugar. If you cannot find superfine sugar, just put your sugar in the food processor for a minute or two. Spread into a single layer on a cookie sheet and let dry for 1 hour.

Important: Use the reserved liquid for a fun Holiday cocktail and garnish with your candied cranberries.

Merry Christmas!

In joy, Troye!

Tomatillo Salsa

Per special request, here is the recipe for tomatillo salsa that I made for my Project Runway Girls the other night. Sorry I don't have any photos. You'll have to trust me.

1 1/2 lbs tomatillos

2 serrano peppers

1/2 small red onion

2 cloves garlic

3 tbsp chopped fresh cilantro (although I plan to increase this amount next time I make it, because it almost tasted like the salsa verde at Moe's, and I think a little more cilantro would have been just the thing to make it exactly like Moe's- WELCOME TO MOES- sorry, but I had to go there).

Salt and white pepper to taste



Remove the husks from the tomatillos and roast along with peppers, onion, and garlic for 30 min in a 350 degree oven. You don't even have to dice or chop anything because you will blend later.

Allow them to cool completely and then puree in food processor or blender along with cilantro, salt and pepper.



I served this Flying Biscuit style over black bean cakes with fried eggs, sour cream, and feta cheese on top (and of course creamy dreamy white cheddar grits and biscuits on the side). Yummy yummy good!

Tomato Pie

When I took an Apples of Gold class in Savannah, I learned how to make tomato pie. It sounded a little "iffy" at the time, but I instantly fell madly in love. It is designed as a southern side dish, but in our house, it is a main course!!! Here is the recipe...

Key players:
tomatoes, onion (the original recipe calls for green onions, but I prefer a red onion), fresh basil, salt and pepper, and mayo (since I am not a huge mayo fan I split the mayo with sour cream and sometimes plain yogart- even though I loved the original).

Peel your tomatoes. This is easiest if you drop each tomato into boiling water for about 20 sec, and the skin almost falls off. Slice and layer the tomatoes in a deep dish pie crust. Sprinkle with salt, fresh ground pepper, chopped basil, and diced onion. Continue to layer until your pie crust is full.

This can take anywhere from four to six tomatoes. Isn't that pretty?

Just a warning: It will look nasty again before we cook it. sorry- it is still tasty!

Then mix 1 cup of mayo (or half cup mayo, half cup sour cream OR one third cup mayo, one third cup sour cream, and one third cup plain yogart- the options are endless) with 1 - 2 cups of grated cheddar (sharp is best).

Stir together and then "ice" your pie with the creamy mixture. The cheese and mayo mixture seeps down into the layers as it cooks. I told you it would look gross. Keep pressing on. It is so worth it!!!!!!

Bake for 30 minutes in a 350 degree oven. Remove and enjoy!!!

This is what your husband's plate will look like after he eats it. Can you see the swirls from where he rubbed his biscuit all over the plate to get the last little bit?

Now I would love to hear about one of your favorite things...

Thanks Shannon

Through Shannon at Rocks in My Dryer- Works For Me Wednesday, I found Shannon at Shades of Shannon. She posted a recipe for Harvest Spiced Pecans, and here they are...

Check out the recipe on her post. Yum! And my house smells fabulous.

Works for me Recipes

Shannon over at Rocks in My Dryer is hosting a five ingredient or less recipe swap today. I am always eager to share a recipe, especially in the toddler sense of the word, "share" (meaning you share with me).

Greek Style Tomatoes

a fabulous summer side dish

3-5 tomatoes, sliced

4 oz. feta, crumbled

2 oz capers, drained

salt and pepper to taste

Slice tomatoes and arrange on plate in a single layer. Salt and pepper to taste and then scatter the feta and capers on top.

Fresh basil is a fab addition to this dish as well.



And I did not intend to make this a feta themed post, but here is a main dish made with feta. Easy, inexpensive, and yummy. This is a great entertaining dish as well.



Feta Chicken Bake

3-4 Boneless Skinless Chicken breasts

4-6 oz. Sundried tomato or mediteranean style crumbled feta

salt, pepper, and lemon or lime



Place chicken in single layer in baking dish. Sqeeze with fresh lemon or lime, and sprinkle with salt and pepper to taste. Dump feta all over top, and bake at 350 for 3 to 45 min, depending on the thickness of your chicken breasts. Somtimes I have to cover with foil midway through cooking if the feta begins to turn brown. Enjoy!



Now, head on over to Rocks in My Dryer for more Works for Me Wednesday Recipes.


For anyone who is still reading, I have a question. i made crystalized ginger yesterday, which was very easy, but it took me forever to peel the fresh ginger. Is there a trick to peeling ginger that I don't know about? Please help me...