PH Day, Good Cookin', & Newborn Hudson

You saw on Monday that I was at my grandparent's farm.  Well, check out my Prairie Hive post today to see what I found!

In other news....last night I made up a recipe....Bruschetta Chicken.  And it was super yummy.  Wish I had taken a picture, but I didn't so I'll just tell you about it!  Grill chicken breasts seasoned with salt, pepper, and garlic salt.  Once they are done, place them in a casserole dish and top with pesto {you can skip this step if you don't like pesto....sarah}.  Then top with fresh bruschetta {tomatoes, onions, garlic, olive oil, balsalmic vinegar, fresh basil, pepper and salt} and finish it off with grated mozzarella cheese.  Pop in a 350 degree oven until the cheese is nice and melted. 

I served the chicken over farm fresh garlic and rosemary mashed potatoes.  Even myMichael liked the mashed potatoes {he hates potatoes, so that means alot}!

Trust me, it was tasty. 

My blog is still messing up my pictures, but I just have to share a few from a newborn session.  Even if they are small.  Meet Hudson....

We worked very hard to get a shot with daddy's guitar!

happy thursday!

Sweet Thursday...Recipe & PH Day

Oh yes, this is definitely a dessert you will need to try.  Do you love chocolate chip cookies?  Then this will be right up your alley.  I give you.....Chocolate Chip Pie.  Super tasty and super easy.

Chocolate Chip Pie
1/2 cup margarine, softened
2 eggs, slightly beaten
2 teaspoons vanilla
1/2 cup flour
1 cup sugar
1 cup chocolate chips {I use 1/2 milk chocolate and 1/2 semi-sweet}
1 cup nuts {I use chopped walnuts}
1 9 inch unbaked pie shell

Heat oven to 350 degrees.  In mixer bowl cream butter; add eggs and vanilla.  Combine sugar and flour in separate bowl and slowly add to creamed mixture in mixer.  Stir in chocolate chips and nuts; pour into unbaked pie shell.  Bake 45 to 50 minutes until golden on top.  Great served warmed or room temperature with ice cream.

Try it and let me know what you think.  This was my sister's favorite dessert growing up!

It's Thursday so it is Ruby Jewel Day over at Prairie Hive!  Movie to Reality - Sex and the City 2....must see beautiful blue sofa find.

Also, get excited b/c Monday we will be launching Issue One of Prairie Hive's online magazine!  If you have been to the site, you know the "coming soon" on the home page?  Well, it will no longer be coming soon, the magazine will be front and center.  You will definitely want to check out our feature story about a couple in mid town with a great mid century modern house..and then how to take that style and use it for entertaining.  Lots of eye candy and inspiration coming your way!

Hope you have a great Thursday!

Recipe {Cucumber Salad}

Growing up, I spent a lot of time at my grandparents farm.  During the summer both Grandma and Grandpa plant gardens.  One of mine and Grandma's favorite veggies are the cucumbers.  I remember Grandma picking a cucumber from the garden, slicing it up, and sprinkling it with salt and pepper.  So simple and so delicious!  We actually had some last week while sitting on the porch of our condo in Destin, Florida. 

There is such a difference between a homegrown cucumber and those huge things you buy at the grocery store...no comparison.  What we have found is that the smaller the cucumber is, the better it tastes.  Many of the big ones can get bitter.If you can't get your hands on homegrown cucumbers, the next best thing that I have found are the mini cucumbers.  I just bought some at Sam's.  They are much smaller than the typical ones you buy and they taste a whole lot better! 

I love them just with salt and pepper, as mentioned above, but I also love them in this Cucumber Salad....

Cucumbers

Onion

Vinegar {can be any kind, this time I used apple cider vinegar}

Ranch Salad Dressing

Salt

Pepper

Slice your cucumbers & onions {as many as you want}, toss with vinegar, ranch dressing, salt, & pepper.  I just eye ball it.  You don't want them floating but you really can't mess it up.  These are great right away, and also after they sit for a little bit and marinate.

This is a great crisp and cool side to any summer dish.  Oh....and EASY!

what's cookin' this week

it's a short list this week.  one night we are going out to celebrate mymichael finishing up the spring sememster of his masters program.  and don't forget cinco de mayo on thursday!!!!  we are having a prairie hive meeting that night.  i'm doing the cilantro lime shrimp that is so easy and tasty.  can't decide on a dessert....baked fudge....or mom's new bread pudding recipe......

swiss steak with rice and salad

spicy stir-fried chicken & spinach

cilantro lime shrimp & rice w/ homemade gruacamole & salsa {cinco de mayo meeting with prairie hive gals}

have a great week!

recipe {hobo dinner's}

hobo dinner's are a fun and easy recipe that we use to do alot growing up.  it's one of those recipes that once you have the concept down, you can do anything you want. 

here's the concept:  each person get's their own foil package.  you choose the meat {beef, pork, or chicken}, vegetables, marinade, and seasonings, put it all in a foil package and either grill, bake, or cook it in the crock pot....or cook over a camp fire.  growing up we always did them on the grill or in the oven, but last week mom was making them and threw out the idea of cooking them in the crock pot.  i tried it, and it worked wonderfully!  if you decide to bake or grill, the packages need to cook for about an hour.  i cooked them in the crock pot for about 4 1/2 hours on low and they turned out great.  this is a fun recipe to get the kids involved b/c they can make their own. 

onto the pics.....

ingredients:

meat {we did ground beef...hamburger patties.  you can do chicken or pork as well.  seafood doesn't work b/c the meat cooks faster than the veggies}

vegetables {zucchini, squash, potatoes, onions, fresh green beans, carrots, peppers, etc.}

marinade {yoshida's works great, i tried a new one that i got from sam's, but you could use anything}

seasonings {garlic salt, pepper, red pepper flakes, etc.}

foil

chop all of your vegetables into similar sized pieces.  fresh veggies are so pretty!

if using ground beef, pat into similar sized patties, sprinkle with salt and pepper

take a square piece of foil and place your meat in the center

add fresh veggies on top of meat

add seasonings and marinade

fold foil packet up...kind of like the left overs from those hibachi places

each individual foil package

place all packages into crock pot and cook on low for 4 - 4 1/2 hours

or on the grill, or in the oven for about an hour

once the time has passed, open your foil packet....great to serve over rice!

this is a great do ahead meal.  you could put the packages together the night before and keep in the fridge until cooking time.  oh, and clean-up is a breeze!

recipe {personal calzones}

for the calzone dough i use this recipe.  it is a yummy and easy homemade pizza dough that only has to rise 10 minutes.  i made 4 calzones total using 1/4 of the dough for each one.  once you make the dough into a ball and let it rise, i then just cut the dough in to 4 equal pieces.  then just roll out each piece.  it doesn't need to be perfect!  if you don't want to make your own dough, then you can just use a store bought pizza dough. 

you can fill your calzones with any of your favorite toppings.  here is what i used:

pasta sauce

ricotta cheese

ground beef, already cooked

turkey pepperoni {super yummy and much better nutrition wise than regular}

onions

green olives

shredded mozzarella cheese

roll out your dough and spread a spoonful of the pasta sauce in the center, but don't get too close to the edges.  after the sauce, spread the ricotta cheese on half of the dough.  then top with your meat and veggies.  sprinkle with cheese.  fold the dough over your toppings and crimp the edges to seal your pocket.  cut 3 slits in the top.  brush with melted butter and sprinkle with garlic sauce.  bake until golden brown in a 400 or 500 degree oven.

**tip** for a crispier crust, place your baking stone in the oven while it heats up.  you want your stone to be HOT when you put the calzones on it.  once your calzones are ready, plop them on the pizza stone.  pre heating the stone and keeping your oven hot will give you a nice crisp crust.

enjoy! 



recipe {boursin chicken & kale with orzo}

this recipe is a combination of two that i had received from friends.  it's an easy dinner that #1 tastes great #2 uses only 1 skillet and #3 looks faaaaancy!

boursin chicken & kale with orzo

4 chicken breasts

1 bunch of kale, chopped

boursin cheese

sliced cherry tomatoes

chopped onion

white wine

pasta sauce

parmesan cheese

orzo

-heat oven to 350 degrees

-pound out the chicken breasts.  this works best to place the chicken in between plastic wrap

-place some boursin cheese in the middle of the thin chicken breast

-roll chicken and secure with tooth picks, salt & pepper

-using a hot cast iron skillet with a little bit of oil, brown chicken on all sides {chicken doesn't have to be completely done b/c it will cook more in the oven}and remove from skillet

-add chopped onion, cherry tomatoes, and chopped kale to skillet and sautee for a few minutes adding a splash of white wine

-once kale wilts a bit place chicken breasts on top of kale mixture

-spoon pasta sauce on top of each chicken breast and sprinkle with parmesan cheese

-place cast iron skillet in oven and bake until chicken is completely done

-serve over cooked orzo

enjoy!

recipe {3 layer dessert}

this recipe is one of my favorites from childhood.  many birthdays were celebrated with this dessert.  it also has multiple names.  at my house it was "3 layer dessert", my aunt calls it "better than sex dessert" and someone else calls it "sunday school delight".  who knows....you can call it whatever you want but one thing is for sure...it is tasty!

3 layer dessert

ingredients

melt the butter

flour

flour and melted butter

mix together and add pecans.

the consistency will be crumbly

pat dough into greased 9 x 13 baking dish

bake until slightly golden on the edges

cream cheese and powdered sugar

mix until you get an icing type consistency

using a spatula, fold in 1 cup of cool whip

spread cream cheese mixture on top of cooled crust.  you must let the crust cool!  i stick it in the freezer so it goes quicker.

vanilla and chocolate pudding

mix with milk for 2 - 3 minutes

pour and spread pudding mixture on top of cream cheese mixture

top with remaining cool whip and any goodies that you choose

reese's peanut butter cups and butterfinger.....yum-o!

voila!  3-layer dessert {i guess 4 if you count the crust}



1 cup flour

1 stick butter melted

1/2 cup chopped pecans

1 package 8-ounce cream cheese {i used 1/3 less fat} you will want the cream cheese to be room temperature

1 cup powdered sugar

1 cup coolwhip

1 small package instant chocolate pudding

1 small package instant vanilla pudding

2 1/2 cups water

1. mix together flour, melted butter, and pecans

2. press dough into greased 9 x 13 pan

3. bake at 350 degrees until slightly golden around the edges

4. let crust cool before topping {i pop it in the freezer so it cools faster}

5. using a mixer, mix together room temp cream cheese and powdered sugar

6. fold in 1 cup coolwhip to the cream cheese mixture...DON'T use a mixer...fold in with a spatula

7. spread cream cheese mixture on top of cooled crust

8. mix together chocolate and vanilla instant pudding with 2 1/2 cups of water. mix for 2 - 3 minutes until the pudding thickens

9. spread pudding mixture on top of cream cheese mixture

10. using the remaining cool whip, cover the pudding mixture

11. top cool whip with your choice of toppings...i used reese's peanut butter cups and butterfinger's, but you can use anything you like!

enjoy!

what's cookin' this week?

mexican lasagna

blackened salmon cajun pasta

sausage & rice casserole & salad

hot turkey pastrami, provolone & mushroom sandwiches w/ sweet potato fries

blackened salmon cajun pasta

for this recipe i am using frozen blackened salmon from sam's.  if you don't like salmon, you can replace with chicken.

2 tsp. cajun seasoning

2 tablespoons margarine

16 slices of bell pepper {any color}

8 large mushrooms, sliced

2 green onions, sliced

3 to 4 cups cream {i'm going to try it with FF half & half}

1/2 tsp. dried basil

1/2 tsp. lemon pepper

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. pepper

8 oz. linguine cooked and drained

grated parmesan cheese

saute peppers, mushrooms, and onions with the margarine and cajun seasoning.  cook and stir for 2-3 minutes until tender.  add cream and remaining seasonings; heat through.  add linguine and toss; heat through.  sprinkle with parmesan cheese.  place pasta on plate and top with blackened salmon.

enjoy!

how to make a roux

i hate it when i get out of the habit of daily blogging!  i was doing so well, and then i slipped...it's a slippery slope once you miss one day.  anyways, hopefully i am back on track! 

a couple of weeks ago i posted soup recipes and one of them is my favorite, full moon cafe tortilla soup.  for that soup you have to create a roux that helps thicken up the soup.  sometimes making a roux can be tricky, so i have decided to post some tips and photos showing what your roux should look like for the tortilla soup.

this roux is made of 1/2 cup butter and 3/4 cup flour.

my #1 tip for this is......USE A WHISK!!!!

cut your butter into chunks and melt in a small sauce pan

once butter is completely melted, add half of the 3/4 cup of flour, and whisk to incorporate.  this is something that you do continuously...don't try and multi-task while doing this!  once the first half of the flour is incorporated, add the second half and continue whisking....

your roux should look like this when you have just incorporated all 3/4 cup of your flour.  continue whisking!

you will see that continuing to whisk gives youa nice smooth, thick consistency.  you can even see some bubbles starting to pop up if you look behind the whisk below.  you must whisk constatly!  you do not want this to burn!  once you have the consistency that is shown below {smooth and when you pull your whisk up some of the roux stays on the whisk} then you are done making the roux.

the next step for the soup is to pour the roux into the boiling pot of chicken broth....you can see how it is pretty thick

once you have poured the roux into the chicken broth, then whisk until it is incorporated.

and that is what your roux should look like for your full moon cafe tortilla soup!

what's cookin' this week + recipe {asian salisbury steak}

full moon cafe tortilla soup

asian salisbury steak w/ rice and brussell sprouts

spicy shrimp fried rice

homemade pizza

blackened salmon w/ orzo

indian food

asian salisbury steak

12 ounces lean ground beef

3/4 cup finely diced red bell pepper

3/4 cup chopped onions

1/4 cup plain dry breadcrumbs

4 tablespoons hoisin sauce, divided

2 tablespoons minced fresh ginger

3 teaspoons canola oil, divided

4 bunches or 2 4-ounce bags watercress, trimmed {16 cups}

1/2 cup shao hsing rice wine or dry sherry

1.  place rack in upper third of oven; preheat the broiler.  coat a broiler pan and rack with cooking spray.

2.  gently mix beef, bell pepper, inions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined.  form the mixture into 4 oblong patties and place on the broiler pan rack.  brush the tops of the patties with 1 teaspoon oil.  broil, flipping once, until cooked through, about 4 minutes per side.

3.  meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat.  add watercress and cook, stirring often, until just wilted, 1 to 3 minutes.  divide the watercress among 4 plates.  return the skillet to medium-high heat, add rice wine {or sherry} and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduce, about 1 minute.  top the watercress with the salisbury steaks and drizzle with the pan sauce.

**i have not done the watercress part of the recipe.  sounds great, just never remember to buy it.  if you try it, let me know if it is good!**

recipes {drinks}

with all this wonderful snow weather that we have had, mymichael and i have had the chance to try out a few new winter recipes!  soome of these are tricky....so pay close attention!!!

snow slushies

coke or your favorite soda pop

fresh snow

gather fresh snow from your front or back yard.  fill glass with snow & slowly pour soda pop over the top.

voila!  snow slushies!  absolutely wonderful!



the other drink recipe is for the adults.  mymichael has been under the weather for the past 5 days...sore throat...coughy...etc.  so, yesterday i made hima hot toddy.  i've always heard people using them to soothe throats and such, so i figured we would try it out. 

hot toddy

1 ounce whiskey or bourbon {we used whiskey bourbon...corrected by mymichael.  sorry but it's rather confusing!}

1 tablespoon honey

1/2 lemon

1 cup boiling water

pour 1 ounce of whiskey bourbon into a glass.  add honey and the juice from 1/2 a lemon.  boil 1 cup of water and pour into glass with whiskey bourbon, honey mixture.  stir to incorporate honey.

since we have SO much snow i started thinking about other things you could make with it.  here are some ideas i have come up with...

-snow ice cream

-snow banana split, use snow as the ice cream and top with chocolate syrup

-snow cones

those are just a couple...do you all have any ideas?