Recipe: Fruit Salad

The girls love their fruit. If I allowed them to only eat fruit for every meal, they would never object. I found this quick (but healthy) way to make a fruit salad when our favorite fruits aren't in season by using frozen fruits.

Ingredients:
1 small box of instant pudding mix of your choice
4 bags of frozen fruit

I generally use vanilla or cheesecake pudding mix. For the frozen fruits, I generally do 2 bags of mixed berries (the girls' favorite), 1 bag of peaches, and 1 bag of mango. We've done lots of varieties and do I change it up often.

All you do is put the frozen fruit in a bowl. Sprinkle to pudding mix over the top. Cover and place in the refrigerator until thawed.

I generally make let it thaw over night. As the fruits thaw, the juices run causing the pudding and fruit to mix. Before you serve, be sure to mix together until well combined. The pudding and juices make a nice sauce for the fruit.

My girls go through this so fast. I have to portion size for them or they would eat it in one sitting. Most of the time I can get 3-4 days out of it by doing that. Keep refrigerated and covered to hold freshness.

Meal Plan Monday: Thanksgiving

Here's a sneak into the dinners we plan to have during the week of Thanksgiving.

Dinners:
1. Loaded Potato Soup
2. Chicken Alfredo
3. Spaghetti
4. Beans and Sausage over rice
5. Steaks with yams and collard greens
6. Chicken, Sausage and Okra Gumbo
7. Baked Chicken Tenders

Lunches:
sandwiches, tuna and crackers, pasta salad, green salad

Breakfast:
croissants, oatmeal, yogurt, fruit

Snacks:
yogurt fruit bars, pretzels, frosted mini wheats,  fruit, carrots and celery

Meal Plan Monday

1. Beans with Sausage over rice
2. Chicken Spaghetti
3. Tuna Stuffed Tomatoes
4. Pesto Ranch Chicken
5. Turkey Cabbage Rolls
6. Beef with Broccoli over rice
7. Chicken pot pie

This week is a busy week. We have soccer on Thursdays and other events throughout the week. Since the fall is here, I've been planning some warm and comforting dinners. I have also been making and preparing in advance so I can reheat or throw them in the crockpot. It has been working out really well.

If there's a recipe you are interested in, let me know.

Recipe: Autumn Herbed Chicken with Squash and Fennel

This is such a great fall dish. It requires some prep and pre cooking in the beginning, but then it goes into the crock pot for the remaining of the cooking process. It is incredibly delicious and perfect for this time of year. We even enjoyed it as leftovers, and that is a rare occassion in this house. Mommy tested, and kid and husband approved, too!

Ingredients:3-4 lbs of boneless chicken thighs1/2 cup of all-purpose flour3 tsp of kosher salt1tsp of pepper2 tbsp of olive oil1 fennel bulb cut in thin slices1/2 butternut squash, peeled, seeded, and cut into 3/4 inch cubes1 tsp thyme1/2 chicken broth1/2 cup apple juice or cider (I used juice.)1 tsp salt1/4 tsp pepper1/2 tsp rosemary

Directions:In a freezer bag, combine the flour, salt, and pepper. Put the chicken in the bag and shake to coat. 
Heat the oil in a skillet over medium heat and brown the chicken. 
Remove and place in the crock pot. Make sure the chicken is on the bottom. 
Add the fennel, onion, and squash. Combine the chicken broth, apple juice, thyme, salt, pepper, and rosemary. Pour over the veggies and chicken. 
Cover and cook on low for 5-6 hours or on high for 2.5-3 hours. (I cooked ours on low for 5-6 hours.)

You can also make this a freezer meal. To do so, place the chicken in a large freezer bag. In another large freezer bag, place the fennel, onion, squash, thym, broth, apple juice, salt, pepper, and rosemary. In a small freezer bag,  put the flour, salt, and pepper. On the cooking day, thaw the chicken and follow the directions above! That easy! 


The original recipe was found and adapted from here: Autumn Herbed Chicken with Squash and Fennel

Recipe: Italian Plum Crumble

This is what I am doing the next couple of days! Making lots of these.

Plum Crumble 
Time: 50 minutes 

12 purple Italian or prune plums, cut in half and pitted 
2 tablespoons brown sugar 
1 1/2 tablespoons plus 1 cup unbleached all-purpose flour 
1/4 teaspoon plus 1/2 teaspoon cinnamon 
1/4 teaspoon ground ginger 
2 heaping tablespoons finely chopped candied ginger 
3/4 cup granulated sugar 
1 teaspoon baking powder 
1/4 teaspoon salt 
1 egg, well beaten 
1/2 cup unsalted butter, melted 
Vanilla ice cream, optional. 

1. Place plums in medium bowl. Heat oven to 375 degrees, with rack in center. 
2. In a small bowl, thoroughly mix brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon cinnamon, ground ginger and the candied ginger. Add to plums and mix well. Arrange plums skin side up in ungreased, deep 9-inch pie plate. 
3. In a small bowl, combine granulated sugar, baking powder, remaining flour and cinnamon and the salt. Mix well. Stir in egg. Using hands, mix thoroughly to produce little particles. Sprinkle over plums. 
4. Drizzle butter evenly over crumb mixture and bake 30 to 35 minutes. Crumble is done when top is browned and plums yield easily when pricked with cake tester. Remove from oven and cool. 
5. Serve crumble warm or refrigerate for up to two days or freeze, well covered. If reheating, bring to room temperature, then warm at 300 degrees. If desired, serve with ice cream.  

Recipe: Peach Tea Mix

Two things that have really brought me to drink tea. Pregnancy and living in England. Since it was always chilly in England, I always wanted a hot drink. I got tired of drinking hot cocoa all the time (which I also have a mix recipe for), so I decided to indulge in their tea drinking. My favorite brand was Twinnings. 

Now that I am in Italy, tea isn't as big of a deal. And none are as good as the Twinnings. That is when I started looking for alternatives. Peach tea is one of my favorite flavored teas, so I began my journey. I did a lot of research and I tried to find alternative routes to substitute for things I couldn't get or feared, and this is what I have came up with. 

Peach Tea Mix

Ingredients:
2 large Peach flavored jello
1/2 cup instant tea
1/2 cup Tang
1/2 cup sweetened lemonade mix
1 cup sugar

Directions:
Mix and store in air tight container. 
Use 2 or 3 teaspoons per cup of hot water. 

Recipe: Beef Vegetable Soup

I have tried so many different types and styles of beef vegetable soups. I grew up eating a version that my Mom made, and Mr. Man grew up eating a version that his Mom made him. Both of our parents made them differently. Not by much, but enough to tell a difference. Mr. Man preferred his Mom's while I preferred my Mom's. In order to find something that we both loved about the version we cooked, I had to do some testing and changes to make it "our's". Here is what it has become. 

Beef Vegetable Soup

Ingredients:
1-1.5 beef stew meat
2 qts. water
2 beef bouillon cubes
1 onion - chopped
6 peeled potatoes - chopped
1-1/2 tsp parsley flakes
salt to taste 
1(2lbs) package frozen mixed vegetables
1 (8oz) tomato sauce

Directions: 
Brown stew meat in dutch oven. 
Add onion, water, bouillon cubes to the pot and simmer for 2 hours. 
Add the remaining ingredients and cook for another hour. 
Add water as needed. 

You can serve this with crackers, cornbread, bread sticks, or rice. 

Leftover soup may be heated and served again. It only gets better! 

Ice Pumpkin Cookies

During the Fall and Winter months it seems that I am always baking for different events, whether they are parties, cookie drives, or other volunteer opportunities, it seems I bake a lot. Each year I like to try new things, but I also have my favorites that end up carrying over every year. The last several years I made the Chocolate Chip Pumpkin Bread. I'm pretty sure I posted that recipe at some point because it is absolutely amazing.

This year, because we still did not have internet (recipes are shared/saved on pinterest), I started fresh. I used recipes from cookbooks in the house and magazines.

This one was a hit! I made it for the Thanksgiving Feast for Mr. Man's work.

Here's the recipe!

For the cookies:
2.5 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1.5 cups white sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla extract

For the icing:
2 cups confectioner's sugar
3 tbsp of milk
1 tbsp melted butter
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Set aside.
In a medium bowl, cream together the sugar and softened  butter.
Add pumpkin, egg, and vanilla extract to that mixture.
Beat until creamy.
Slowly mix in the dry ingredients.
Drop on cookie sheet in 1 inch balls, flatten slightly.
Bake for 15-20 minutes.
Cool the cookies before adding the icing.

To make the glaze:
Combine confectioner's sugar, milk, butter and vanilla extract.
Milk may need to be added as necessary to achieve the drizzling consistency.

This recipe came from one of my Parent's magazines. This recipe makes about 3 dozen cookies.

Hope you enjoy! I know many others did! 

Recipe: Red Beans & Rice

You've been asking... and I am delivering! 

Red Beans and Rice

Ingredients:

• 1 pound dried red beans, rinsed and sorted over
• 3 tablespoons grease
• 1/4 cup chopped tasso, or chopped ham
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped green bell peppers
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of cayenne
• 1/2 pound smoked sausage
• 1 pound smoked ham hocks
• 3 tablespoons chopped garlic
• 10 cups chicken stock, or water
• 4 cups cooked white rice
• 1/4 cup chopped green onions, garnish
• garlic powder, onion powder to taste
• Tony Cachere's Seasoning to taste

Directions:

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the sausage and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

Recipe: Black Magic Cake

Recently, I was on the hunt for a simple dessert that I could take to a gathering. I was suppose to bring a dessert, and for me.... I do not make many desserts. Different recipe sites became my best friend. I came across this one. I just had to make it because of it's name. All the reviews were 5 stars and family tested and approved. I thought I had to give it a go. 

I actually had never made a homemade cake before. Normally I do cookies, cobblers, pies, etc. Never a cake. I have also never done a homemade frosting. This recipe is super easy and delicious. Many people raved over it and asked for the recipe.... when I had to confess that I found it "somewhere" online. Here is the saved document to my computer, and I wish I could show you where it came from but I can't remember. However, if you google the name of it, different variations will come up! I hope you enjoy!

And I must add, before you freak out over the addition of coffee in it. You can NOT taste the coffee at all. I hate coffee and I can always smell it and taste it from a mile away. Not this time! 

Ingredients

1 3/4 c	all purpose flour
2 c	sugar
3/4 c	cocoa powder
2 tsp	baking soda
1 tsp	baking powder
1 tsp	salt
2	eggs
1 c	strong black coffee, cooled
1 c	buttermilk
1/2 c	vegetable oil
1 tsp	real vanilla extract
CHOCOLATE FROSTING
1/2 c	margarine, softened
2 oz	melted unsweetened chocolate, cooled
3 c	powdered sugar
3 Tbsp	milk
2 tsp	real vanilla extract

Directions:

 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

 Add eggs, coffee, buttermilk, oil, and vanilla.

 Beat at medium speed for two minutes. Batter will be thin.

 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

 Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Recipe: Orange Smokies

I recently went to a baby shower and they served these Orange Smokies. I don't know if that is the official recipe name, but that is exactly how they tasted so it sha'll be what I call them! I just had to get the recipe from my friend, and I thought I would share it with you all. 


Ingredients:
1 Pack of Little Smokies
1 Cup of brown sugar
1/4 cup of orange juice concentrate
1 tbsp of flour
1 tbsp of mustard
1 tbsp of vinegar


Put all ingredients in a crock pot and cook on low for 2 hours.


Easy Peasy! 


Have you ever had these before? If so, what did you think of them?

Deployment Tips: Food

I thought I would document a bit of how I eat and prepare my food for quick lunches and dinners while Mr. Man is deployed. It seems that this question gets asked a lot whenever others' husbands are about to deploy. The want to know meal ideas and how to prepare in advance. Whenever I get asked this question and Mr. Man is here, I completely draw a blank. But whenever he is gone, I have my own rhythm that works out great. And now that I have a baby to take care of as well, I have found more and more ideas to help me out. Not only do these tips help me out during the day when I'm so busy, but they also are inexpensive routes to home-cooked meals.


One tip I run to often:


Marinating chicken in advance. 


Most people have the common sense to buy in bulk. I also divide the larger portions into smaller portions for family meals, but when I am here alone, I prepare them in even smaller portions. 


I buy lots of chicken tenders when Mr. Man is away. I can buy them in bulk. They are inexpensive, and they cook fast. One of my favorite things to do with this is to also marinate them in advance and stick them in the refrigerator (if I will be eating them within the next couple of days) or freeze them and take them out the morning I plan to eat them.


I am big on eating just chicken tenders, but these ideas allow you to put them in other dishes. Like tacos, salads, macaroni and cheese, and anything else you can think of. Just be creative.


I combined a list of my top 5 favorite marinades to help me make different meals. Don't laugh at the names of them because I am making up names as I go :) 


1. Yummy Chicken Marinade:
1/4 cup of cider vinegar
3tbsp of whole grain mustard
3 cloves of garlic, minced
1 juice of a lime
1/2 juice of a lemon
1/2 cup of brown sugar

6tbsp of olive oil

salt and pepper to taste

Tips: This will take care of about 6 chicken breasts. 

2. Amazing Chicken Marinade: (very creative, I know)

1 cup of oil

1/2 cup of vinegar

2tbsp of mayo

3tbsp of Worcestershire sauce

2tbsp lemon juice

salt and pepper to taste

2tbsp of thyme

1tbsp of garlic powder

Tip: This makes about 2 cups of marinade, so just cut it in half for a portion for one person. I normally can easily get 6 or so chicken tenders with 1 cup. 

3. Terriyaki Marinade:

1/2 cup of oil

1/2 cup of soy sauce

1/2 cup of tomato juice

1/2 cup of brown sugar

3 cloves of garlic, minced

pepper to taste

Tip: This could easily cover about a pound of chicken. Plan accordingly. 

4. Italian Marinade:

1 (16ounce) bottle of Italian salad dressing

1/3 cup of lemon juice

1/3 cup of honey

1/4 cup of Worcestershire sauce

2tsp of Paprika

5. Lemon Marinade:

2tbsp of olive oil

2tbsp of lemon juice

3 garlic cloves, minced

1/2tsp of thyme

salt and pepper to taste

These are the recipes I use when Mr. Man is here. However, I take it and make simple changes for a fast marinade for me when he is away. I use bottled lemon and lime juice. I cut the ingredients to half if I am doing it for one person. I also will occasionally just use garlic powder instead of actual minced garlic. There is a variety of ways to play with this.

Another great idea is to cut up vegetables to freeze with the chicken or place in the fridge. For example, you could slice some mushrooms, bell peppers, etc.. and place them in the marinade in the bag with the chicken. When you are ready to cook, just toss it all in the pan and cook away. 

These are amazingly simple, so I thought I would share. I know many people shy away from having to cook for one person because it seems unnecessary. But this way allows you to have a nice healthy diet without spending too much time in the kitchen and not always having to use the Crockpot. (I hate to clean the Crockpot afterward.)

I hope you find these helpful!