The past two nights I have been home with the kids by myself. My husband has been working late doing a new project at work. So I have been left do everything. I have to say it is completely exhausting. For some reason the kids feel that they need to act up more than usual. Stephen decided that he was going to cry bloody murder for 15 minutes today. I assume because he was tired, because after that 15 minutes he feel asleep. This, however, is very unusual for him. McKenzie and Madison (my 6 and 4 year old) are fighting. Although this is normal for them. They are only 17 months apart and share a room. Instead of being best friends they are worst enemies (I hope that doesn't last). And Taylor....my 2 year old. Can that just sum it up, 2 years old.
They really aren't that bad I guess. McKenzie told me yesterday that she broke up with her boyfriend. What a boyfriend, and you are breaking up with him! Really in kindergarten. I guess I should be glad that she is doing the breaking up, right? I asked her why she needs a boyfriend, and she said so she can get married and have a baby. OK....HOLD IT RIGHT THERE, I thought!!!!! We are getting a college education first, right???? She said yes she wants to be a biologist, and then get married and have a baby. So she needs a boyfriend. Well...there she blows. I am going to be in trouble. And I have 3 of those (girls that is).
Well being that I have been left at home, by myself for two days, dinner hasn't been great. Yesterday we went to the store and I let them pick out a frozen pizza. Today however I made enchiladas.
Enchiladas
2 cups Left over chicken from chicken burritos (or a rotisserie)
4 oz cream cheese
1 jar of salsa
1 cup of grated cheddar cheese
Mix the chicken and cream cheese together. Roll up the chicken mixture in the tortillas. Spread half of the salsa in an 8x8 glass pan. Lay the tortillas in a row (about 6). Spread the remaining salsa on the tortilla and top with cheese. Bake at 350 degrees for 30 minutes.
Thursday, May 13, 2010
Monday, May 10, 2010
Independence and Mexican Chicken Tacos
My 6 year old, McKenzie, is a very independent child. We have tried to teach all of our children to be as independent as possible. Along with being independent she talks her mind. So....with all this said we went out to eat for Mother's Day yesterday. She had our waiter waiting on her hand and foot. "You forgot the straws", "I drank all of my coke can I have some water please", "Can I have some more water please", she found it her person duty to make the waiter run all evening long. I am sure that by the time we left he had had enough of her. I just hope that the 25% tip was enough to make it worth it.
Mexican Chicken Tacos
4 Chicken Breasts bone-in
1 large red onion, sliced
1 large red pepper, sliced
1 8 oz can of whole tomato's
1 cup of chicken broth
1 T cumin
1 t chili powder
1 bay leaf
Salt and pepper
Brown the chicken breasts in a deep saute pan. Season one side with salt, pepper, cumin, chili powder, and bay leaf. Add chicken stock and tomatoes, onion and pepper. Let simmer for 1 hour. Take the chicken out of the pan and shred it off of the bone. Put the chicken back in the pan and cook for another 10 minutes until chicken and sauce are one.
Serve with warm tortillas, lettuce, salsa, and guacamole
.
Pineapple Raspberry Mock Daiquiri
1/2 fresh pineapple chucked
1/2 tub of raspberry sherbet
2 times
1 cup of ice
In a mixer blend all of the ingredients. Serve with a pineapple garnish.
Mexican Chicken Tacos
4 Chicken Breasts bone-in
1 large red onion, sliced
1 large red pepper, sliced
1 8 oz can of whole tomato's
1 cup of chicken broth
1 T cumin
1 t chili powder
1 bay leaf
Salt and pepper
Brown the chicken breasts in a deep saute pan. Season one side with salt, pepper, cumin, chili powder, and bay leaf. Add chicken stock and tomatoes, onion and pepper. Let simmer for 1 hour. Take the chicken out of the pan and shred it off of the bone. Put the chicken back in the pan and cook for another 10 minutes until chicken and sauce are one.
Serve with warm tortillas, lettuce, salsa, and guacamole
.
Pineapple Raspberry Mock Daiquiri
1/2 fresh pineapple chucked
1/2 tub of raspberry sherbet
2 times
1 cup of ice
In a mixer blend all of the ingredients. Serve with a pineapple garnish.
Sunday, May 9, 2010
Happy Mother's Day
Nothing much to say today. Had a good day with the kids. The hubby and I laid out pine straw for the never ending project of selling our house. Maybe one day we will move to a house that will fit our family. Anyway here is a nice dessert to end our day!!!!
Deep-Dish Rhubarb-Strawberry Pie
Ingredients:
3/4 c Sugar
1/3 c Flour, sifted
1 ts Ground cinnamon
1 lb Fresh rhubarb
1 pt Strawberries
2 T Butter or margarine
Pie Crust
Milk or cream
Sugar
Procedure:
Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use.
Mix sugar, flour, cinnamon in a bowl.
Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again.
Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine.
Roll out to a 10-inch square on a lightly floured surface. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush top with milk or cream; sprinkle with sugar.
Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.
Deep-Dish Rhubarb-Strawberry Pie
Ingredients:
3/4 c Sugar
1/3 c Flour, sifted
1 ts Ground cinnamon
1 lb Fresh rhubarb
1 pt Strawberries
2 T Butter or margarine
Pie Crust
Milk or cream
Sugar
Procedure:
Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use.
Mix sugar, flour, cinnamon in a bowl.
Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again.
Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine.
Roll out to a 10-inch square on a lightly floured surface. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush top with milk or cream; sprinkle with sugar.
Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.
Friday, May 7, 2010
Southern Food by a Northern Girl
So today I am going to talk mostly about food. The past day or two has been pretty calm around my house. The same old same old. I had mother's day tea with McKenzie yesterday and muffins with mom with Madison today. It is so sweet listening to all of the things they say about you. I just hope that in 10 years they will still feel the same.
So I am basically a northern girl and I married a southern boy. So....every week or so I make a grocery list like most of you out there. I am always asking my husband what he wants me to make for dinner. Normally he has no opinion. This week however he mad a list. There was at least 6 meals on there. I am definitely not complaining, but they were all southern cuisine. Fried chicken, chicken fried steak, ribs, etc. I don't fry, well normally. I do on occasion, but I am not any good at it. So yesterday I made chicken fried steak, green beans, rice, biscuits and gravy.
Chicken Fried Steak
4 Cubed Steaks
1 c Flour
2 eggs
2 T milk
1/4 t red pepper
salt and pepper
oil for fring
Gravy
2 T saved oil
2 T flour
2 c milk
Make a breading station. One bowl with flour seasoned with salt and pepper. Add the red pepper to the flour mixture. In another bowl mix the eggs and milk. First season the steaks, then dip in the flour, next the eggs, and then the flour again. Cover all of the steaks and set in the refrigerator for 30 minutes. Add about 1/2 inch of oil in a large saute pan. Heat til about 350 degrees. Fry your steaks until golden brown.
Drain most of the oil from the pan, leaving about 2 tablespoons. Add the 2 T flour. Wisk the flour and oil together until incorporated. Slowly add the milk and stir consistently until thickened. Season with salt and coarsely black pepper.
Serve with rice...make extra rice for fried rice tomorrow.
Biscuits...I caved and made Bisquick and the green beans were just sauteed with Worcestershire sauce.
So I am basically a northern girl and I married a southern boy. So....every week or so I make a grocery list like most of you out there. I am always asking my husband what he wants me to make for dinner. Normally he has no opinion. This week however he mad a list. There was at least 6 meals on there. I am definitely not complaining, but they were all southern cuisine. Fried chicken, chicken fried steak, ribs, etc. I don't fry, well normally. I do on occasion, but I am not any good at it. So yesterday I made chicken fried steak, green beans, rice, biscuits and gravy.
Chicken Fried Steak
4 Cubed Steaks
1 c Flour
2 eggs
2 T milk
1/4 t red pepper
salt and pepper
oil for fring
Gravy
2 T saved oil
2 T flour
2 c milk
Make a breading station. One bowl with flour seasoned with salt and pepper. Add the red pepper to the flour mixture. In another bowl mix the eggs and milk. First season the steaks, then dip in the flour, next the eggs, and then the flour again. Cover all of the steaks and set in the refrigerator for 30 minutes. Add about 1/2 inch of oil in a large saute pan. Heat til about 350 degrees. Fry your steaks until golden brown.
Drain most of the oil from the pan, leaving about 2 tablespoons. Add the 2 T flour. Wisk the flour and oil together until incorporated. Slowly add the milk and stir consistently until thickened. Season with salt and coarsely black pepper.
Serve with rice...make extra rice for fried rice tomorrow.
Biscuits...I caved and made Bisquick and the green beans were just sauteed with Worcestershire sauce.
Wednesday, May 5, 2010
Cuteness and Bar-B-Q Pork
So a little background...I have 4 children as you all know. McKenzie is 6, Madison is 4 (almost 5), Taylor is 2, and Stephen is 4 months...
Today while the older girls were at school Taylor and Stephen where on the floor and I was in the kitchen. I was trying desperately to get the night before dishes in the dishwasher so that I felt better about myself. I hear Taylor talking so I peak my head around the corner and she is reading Stephen a book. She can be so sweet at times I forget that she is 2 (and all that implies)!
My day is very crazy today. I am currently enjoying a minute to myself while Taylor and Stephen are sleeping. A rare but very enjoyable moment at that! I am baking cupcakes for class tonight (more on that in a minute), making brownies (because well to be blunt I am in dire need of chocolate), and trying to clean the house while writing to you all. Picking up McKenzie and Madison at 2:15 and 2:30. Getting homework done, while making dinner. I have a meeting at 6pm and class starts at 6:45. Home at 8 and kids to bed.
Class: I am teaching a baking class for kids in grades 1st-5th. It is a church based class that runs 5 weeks at a time.
Bar-B-Q Pork
Today with everything going on I am going to take some help from the freezer. I have half of a leftover pork loin from last week. I honestly don't know how I made it, but you can simply roast in with garlic, salt, and pepper. I am going to stick the pork and an entire bottle of my favorite BBQ sauce in the crock pot and let it go. The I am going to slice it, put it on a roll and serve with corn on the cob. The corn, well again, some help from the freezer. I bought frozen corn niblets. I like to put the corn in a pot with just a little bit of water on the bottom of the pan. I am basically steaming the corn. I then put a pat of butter and put on the lid. Cook until the water is dissolved and the corn is a little caramelized (or looking like it is starting to brown).
Voila dinner in a flash!!!
Today while the older girls were at school Taylor and Stephen where on the floor and I was in the kitchen. I was trying desperately to get the night before dishes in the dishwasher so that I felt better about myself. I hear Taylor talking so I peak my head around the corner and she is reading Stephen a book. She can be so sweet at times I forget that she is 2 (and all that implies)!
My day is very crazy today. I am currently enjoying a minute to myself while Taylor and Stephen are sleeping. A rare but very enjoyable moment at that! I am baking cupcakes for class tonight (more on that in a minute), making brownies (because well to be blunt I am in dire need of chocolate), and trying to clean the house while writing to you all. Picking up McKenzie and Madison at 2:15 and 2:30. Getting homework done, while making dinner. I have a meeting at 6pm and class starts at 6:45. Home at 8 and kids to bed.
Class: I am teaching a baking class for kids in grades 1st-5th. It is a church based class that runs 5 weeks at a time.
Bar-B-Q Pork
Today with everything going on I am going to take some help from the freezer. I have half of a leftover pork loin from last week. I honestly don't know how I made it, but you can simply roast in with garlic, salt, and pepper. I am going to stick the pork and an entire bottle of my favorite BBQ sauce in the crock pot and let it go. The I am going to slice it, put it on a roll and serve with corn on the cob. The corn, well again, some help from the freezer. I bought frozen corn niblets. I like to put the corn in a pot with just a little bit of water on the bottom of the pan. I am basically steaming the corn. I then put a pat of butter and put on the lid. Cook until the water is dissolved and the corn is a little caramelized (or looking like it is starting to brown).
Voila dinner in a flash!!!
Tuesday, May 4, 2010
Messes and Chicken Milanese
Today my youngest daughter, Taylor (2), had a blow out at school. Yes I mean in the disgusting sense. I was in a meeting with my mommy friends and I get the dreaded, "Taylor's mommy we need to see you" call. So I go down stairs to the nursery and find that my daughter has pooed. Not just any poo, but the kind where the only thing left on her body is the new, clean diaper. The only thing that I can guess is that the cantaloupe that she had for breakfast didn't settle with her little tiny stomach. Did I mention that she ate almost the entire half of the cantaloupe. So, after wondering what I am going to do now....I take her upstairs and continue with my meeting (gab session might be a better term). After about 10 minutes of her skipping up and down the hall and then not listening to a word I am saying I find more cloths and send her back down stairs. The rest of the day she was fine, of course right?
Chicken Milanese...This is a thin chicken breast that is breaded. Basic right? Well I dressed it up with lightly dressed arugula salad and mash potatoes. The best thing about this is it is elegant enough for me and my hubby, but it is just fried chicken to the kids.
1 pound of thinly cut chicken breast
1/2 c flour
2 eggs
2 c panko bread crumbs
2 T sugar
1 bunch of arugula
4 lemons
1/4 c olive oil
Make a 3 part breading station. (This is 3 plates, one with flour, one with eggs, and one with bread crumbs) In the flour bowl season it with salt and pepper. Beat the eggs. In the panko bread crumb bowl (panko is a thicker bread crumb) add the 2 tablespoons of sugar. Bread your chicken dipping it first in the flour, then in the eggs, and lastly in the bread crumbs. Set on a cookie sheet covered in wax paper. Continue with the rest of the chicken. Refrigerate the chicken for about 30 minutes. This will allow the bread crumbs to set to the chicken and they won't fall off of the chicken while they cook.
Mix the arugula 2 tablespoons of olive oil and the juice of two lemons. Season with salt and pepper. Set aside.
Heat the rest of the olive oil in a shallow skillet. Saute the chicken about 3 minutes on eat side, just until they are a golden brown.
When plating, put the chicken on the plate with the arugula on the side like salad for the kids. For you and your hubby set the chicken on the plate and then put about a cup of the arugula on top of the chicken. Cut up the rest of the lemons and add them to the platter. The lemons cut the "fried" aspect of the chicken.
Enjoy!!!!!
Chicken Milanese...This is a thin chicken breast that is breaded. Basic right? Well I dressed it up with lightly dressed arugula salad and mash potatoes. The best thing about this is it is elegant enough for me and my hubby, but it is just fried chicken to the kids.
1 pound of thinly cut chicken breast
1/2 c flour
2 eggs
2 c panko bread crumbs
2 T sugar
1 bunch of arugula
4 lemons
1/4 c olive oil
Make a 3 part breading station. (This is 3 plates, one with flour, one with eggs, and one with bread crumbs) In the flour bowl season it with salt and pepper. Beat the eggs. In the panko bread crumb bowl (panko is a thicker bread crumb) add the 2 tablespoons of sugar. Bread your chicken dipping it first in the flour, then in the eggs, and lastly in the bread crumbs. Set on a cookie sheet covered in wax paper. Continue with the rest of the chicken. Refrigerate the chicken for about 30 minutes. This will allow the bread crumbs to set to the chicken and they won't fall off of the chicken while they cook.
Mix the arugula 2 tablespoons of olive oil and the juice of two lemons. Season with salt and pepper. Set aside.
Heat the rest of the olive oil in a shallow skillet. Saute the chicken about 3 minutes on eat side, just until they are a golden brown.
When plating, put the chicken on the plate with the arugula on the side like salad for the kids. For you and your hubby set the chicken on the plate and then put about a cup of the arugula on top of the chicken. Cut up the rest of the lemons and add them to the platter. The lemons cut the "fried" aspect of the chicken.
Enjoy!!!!!
Mommy and Foodie
Hey...My name is Stephanie Ogburn. I have decided that I am not busy enough with my 4, yes 4, children...so I am going to start this blog. I am going to TRY and write everyday about what crazy children have done that day and then I am going to include what I am cooking for dinner. Why am I doing this you ask???? Well I have thought about writing a book, but I am not that committed. I have also thought about sending a video to the Next Food Network Star, but I don't want to deal with all the drama. So I am doing this. I am going to blog about my life as a mom and as a foodie. So follow this if you want. Laugh at my crazy children. Enjoy the recipes that I am going to share.
Subscribe to:
Posts (Atom)
