Come Watch Me.

Penelope's new favorite phrase is "come watch me".  This usually means take me outside now or I will cry.  One of my friends is an amazing photographer and helped me edit the first two pictures.  After that I gave it a try and did the rest!

 

Winner Winner Chicken Dinner.

I found this recipe for crispy chicken and pasta on Pinterest (yes, Pinterest again).  I decided to make the crispy chicken portion of it.  Here's what I learned:

1. This is so delicious and pretty simple!
2. I added seasonings (Italian and garlic powder) to the flour mixture.  I recommend doing this.
3. Instead of making the sauce in the recipe I used a jar of Classico's Roasted Poblano Alfredo Sauce and it was good!
4. Served it over pasta of course.
5. Plenty of flexibility to add in whatever suits your tastes.

 Recipe can be found here:  Crispy Chicken

Blue Ribbon Chili.

I thought anything with "blue ribbon" in the title has got to be worth a try.  Here's what I learned:

1. I used Pace medium picante for a little kick.
2. After cooking the beef I put all ingredients into the slow cooker and let it go all day on low.
3. Served it with sour cream and shredded cheese.
4. Makes a ton!  We filled the freezer with leftovers.
5. Overall, pretty good chili and very easy to make!

Recipe can be found here:  Blue Ribbon Chili

Pumpkins and Apple Trees.

We have this tree in our front yard with little red berries.  Penelope calls it the apple tree.  She loves to pull them off and bring them to me...or smash them between her fingers.  We are working on not eating them.

  

 We went to the local market to pick out a few fall decorations.  Penelope was very excited to see all of the pumpkins!  She ran around yelling "more pumpkins!!"  And then we went home to play outside and put it all together.

Sour Cream Chicken Enchiladas.

This is another Pinterest find.  The family loved it!  Penelope kept saying "mmmmm" as she ate.  Here's what I learned:

1. Make sure to season up your chicken.  The recipe calls for no seasoning whatsoever.  I used chipotle pepper powder, cumin, garlic salt, and a dash of paprika.
2. Next time I may try shredding the chicken or use rotisserie.
3. The filling was enough for 6 tortillas.
4. I folded them like burritos to keep everything inside during the baking process.
5. I put out guacamole, salsa, and black olives for toppings.  Served them with multigrain tortilla chips and black beans.

Recipe can be found here:  Sour Cream Chicken Enchiladas

Mozzarella Sticks.

I heart Pinterest.  And that is where I discovered this recipe for homemade mozzarella sticks.  Here's what I learned:

1. Make sure to follow the directions for the double layer of breading.
2. Next time I will attempt to brush some of the excess breading away.  Once they freeze all of the weird hangers on freeze too and you end up with some pretty crazy looking mozzarella sticks.
3. Didn't care for the buttermilk dipping sauce.  Marinara and ranch are perfect.
4. We ended up freezing a good amount.  I will report back on the results of freezing/thawing/baking/eating.

 

Recipe can be found here:  Mozzarella Sticks

Honey Nut Chicken Sticks.

We love this recipe for homemade chicken fingers.  It's simple to put together and bakes in 15 short minutes!  Here's what I learned:

1. I make a half recipe and it is plenty for the three of us.
2. I use Honey Bunches of Oats or a generic version of it.
3. It really only takes 15 minutes to cook through.  They come out perfectly moist!
4. Serve with your favorite honey mustard, ranch and/or BBQ sauce.
5. I have also used them to make yummy grilled chicken tender and cheese sandwiches.

  Recipe can be found here:  Honey Nut Chicken Sticks

Conversations with my Daughter.

It's fun being able to communicate with her.  To understand our conversation from earlier today you'll need to know she calls birthdays "happy days".  It went something like this:

Penny:   Happy Day mama!
Me:       Who's happy day is it?
Penny:   Rectangle!
Me:       It's rectangles happy day?
Penny:   That's right.
Penny:  {proceeds to sing "Happy Day Rectangle you..."}

And so we celebrated rectangle's happy day.

Marinated Olives and Cheeses.

I was in search of a yummy appetizer that pairs well with wine.  Olives + cheese = winner.  Here's what I learned:

1. Definitely make this at least 24 hours ahead of time so the flavors can do their thing.  Give it a stir occasionally.
2. I used mozzarella and sharp cheddar.
3. Definitely take it out of the refrigerator well in advance of serving.  Directions say it should be served at room temp.
4. I set a small jar of tooth picks on the side for easy olive/cheese access.
5. Makes a ton!
6. Daune - if you are reading this, make it.  It's so up your alley.

Recipe can be found here:  Marinated Olives and Cheeses

All Done Pictures.

She had the cutest pigtails in.  But it was "all done pictures" followed by dramatic faces and tears.

Chicken Egg Rolls.

This is one of our favorite meals!  Because they do take a little more effort than your everyday dinner we don't make them often.  But when we do it's such a treat!  Here's what I learned...

1. The recipe calls for 1/2 tablespoon of chili paste with garlic.  I usually double that to give it the perfect amount of heat.
2. Since we are on the topic of chili paste with garlic...make sure it's paste.  I have tried using chili sauce with garlic before and it's very mild in flavor.  I have no trouble finding the paste at Target.
3. Don't crowd the wok when frying so they all have a chance to get nice and brown.  It's tempting to dump them all in and be done with it.
4. I serve them with rice and a few dipping sauce options (usually soy and sweet and sour sauces).

Chicken Egg Rolls

20 oz ground poultry (I use 95% lean ground chicken)
3 tablespoons soy sauce
3 teaspoons sesame oil
4 large eggs, scrambled and cooked
4 cups coleslaw mix
1/2 tablespoon chili paste with garlic
green onions to taste (I usually have about 1/2 cup)
1 package egg roll wrappers
Oil for frying

Brown the ground chicken and drain well.  Place in a container with a lid.  Mix together the soy sauce and sesame oil and pour over the ground chicken.  Cover and marinate for at least 30 minutes.

In a wok over medium heat saute the coleslaw mix until limp.  Stir in the chili paste with garlic, green onions, scrambled eggs, and marinated ground chicken.  Let mixture cool before wrapping.

To wrap:  I use egg to moisten all edges of the egg roll wrapper.  Make sure one of the corners of the wrapper is facing you.  Place one heaping spoonful of filling onto the top corner of the wrapper.  Fold the top over the filling and then fold in each side.  Roll it up and wala you have an egg roll.  If that makes no sense look it up on YouTube.  There are plenty of homemade videos that show you how to do it.

To cook:  I fill the wok about 1/3 full with oil and heat it on medium high.  Drop a tiny bit of water into the oil and if it crackles the oil is ready for frying.  They take about 2 minutes per side.  After they are browned on all sides I place them on a paper towel lined plate while I finish the rest.

 

Vanilla Cupcakes w/Cream Cheese Frosting.

I purchased The Hummingbird Bakery Cookbook at a book sale last year.  It has been perched on my shelf making googly eyes at me ever since.  On Sunday it was time for us to officially meet.  While going through the book I wanted to eat the yummy baked treats right off the page!  Here's what I learned:

1. Because it was my first time making the recipe I followed the directions exactly.
2. I even made sure to put the butter out earlier in the day to get it to room temperature.
3. It took them 20 minutes to bake perfectly in my oven.  But I always seem to follow the lower end of the range on baking times.
4. I tried using a fancy frosting piping bag and tip but it was a big ugly mess.  Good old knife and jar of sprinkles worked much better!

Vanilla Cupcakes

1 cup all-purpose flour
a scant 3/4 cup sugar
1.5 teaspoons baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/4 teaspoon pure vanilla extract
edible sprinkles (as opposed to poisonous ones?)
12 hole cupcake pan lined with paper cases

Preheat the oven to 325 degrees.

Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.  Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).  Continue mixing for a couple more minutes until the batter is smooth.  Do not over mix.

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.  Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

When cupcakes are cold, frost and decorate with sprinkles.

Cream Cheese Frosting

2 1/3 cups confectioners' sugar, sifted
3 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, cold

Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.  Add the cream cheese in one go and beat until it is completely incorporated.  Turn the mixer up to medium-high speed.  Continue beating until the frosting is light and fluffy, at least 5 minutes.  Do not overbeat, as it can quickly become runny.  I used a bit of coloring to make the frosting lavender.