Ch ch ch changes......

I have an ear worm of Bowie's song "Changes". It plays over and over in my head.  As a family, this is our year of changes. After many dead end streets, we are focused on turning around.

I started back to school (after a 20 yr hiatus). Major changes have occurred as a result.  Everyone has had to adapt to our new schedule. David and I strive to make it all work as much as possible. He has to travel for work ( our little, peaceful town is great for raising kids, bad economically) so he's not always here to tag team. Fortunately, Parker is driving now and pitches in when needed.
We have adjusted to eating a lot of soup and crock-pot meals.  Since I am a "cook" by nature, this was a big adjustment. The boys were used to nice, big meals served up in the dining room. (I enjoyed it so it wasn't ever a hassle) we still try to sit down for dinner together several nights a week. But I have to admit, sometimes it's to eat pizza! I keep repeating to myself that this is just for a season. Then I remind myself that we are in a transitional mode right now. We may not get back to where we've been comfortable before but isn't that the point?

If you are reading this, I assume that you are one of the people that care for and want to know about our family. So here is what is going on with us right now- Cooper & Oliver are wrestling, their first tournament is this weekend! Parker is still on the football team, doing winter workouts... He just got back from a Youth Ski trip to NC. His arm is swollen and painful after a fall snowboarding. He got home yesterday and told me last night around 6 that his arm didn't feel well. We see his orthopedic Dr today, Again! He averages to see him once every 2 months.  I pray that it is just a sprain.

David is busy working and eating at interesting places while he is out if town. If you know David, you know that everything revolves around his next meal! I'm surprised he doesn't weight 400#. Thank God for his high metabolism!

I am in college full-time. I attend 3 classes and do one online. So far, it's going well. I have A's in everything except  Anatomy. And I don't know what my grade is in there, probably a "C" after the first test. Hopefully I will get to drop that one! I like school but I wish that I had taken it serious the first time around! It would have been so much easier w/o so many other responsibilities. It's hard for me to study @ wrestling practice or when the boys are home.  Sleep is not as much of a priority as it was 6 months ago.

Hopefully it will not be a month before my next update. I feel guilty when I do anything other than study right now. I am supposed to be in a "book club" but haven't been able to read the next group of books required for March. I may just go to the meeting anyway and visit!

Black-eyed Pea Cakes

So did you have your black-eyed peas, turnip greens and ham on New Year's Day? I wondered why it was a Southern Tradition to eat this combo on the New Year beginning so I looked it up on wikipedia.  It's really just about the peas, they are said to bring prosperity.  It was originally a Jewish tradition that wasn't adopted by non-Jew's until the Civil War.  http://en.wikipedia.org/wiki/Black-eyed_pea

Anyway, David and I have always made Hoppin' John on New Year's Day w/ smoked sausage and turnip greens.  As a rule my husband doesn't eat leftovers. If he does it's usually when I have planned to put them another dish.  I now have 1/2 a pot of black-eyed peas/Hoppin' John in the refrigerator and David is out of town. 

I recently made a dip/spread w/ white beans.  It is a vegetarian dish and we LOVED it! We've had it several times since.  I had found this Fried Bean Cakes recipe and wanted to try it.  I thought it would be a good side since my guys seem to eat beans and like them.  This is a great idea of those leftover black-eyed peas from New Year's.  We are having them tonight.

Fried Bean Cakes

3 cups cooked and drained (or leftover) beans or black-eyed peas
1 large egg or 2 large egg yolks
1 teaspoon dried thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 small red onion, diced (about 1/2 cup)
2 large garlic cloves, very finely minced
1 scallion, chopped
1/2 roasted, peeled, and seeded jalapeno pepper, finely minced
unbleached all-purposed flour
vegetable oil for panfrying

Mix together all of the ingredients except the flour and oil, mashing the beans w/ a fork or by hand.  Form into patties, coat w/ flour and fry over medium heat in a small amount of oil until browned, about 1 1/2 to 2 minutes on each side.

The Hoppin' John's Lowcounty Cooking cookbook recommends a sun-dried tomato mayo for a sauce.  I had a prepared Chipolte Mayo in the fridge and used it. Delicious!  My cakes had rice (b/c of the Hoppin' John) and I diced up the smoked sausage and added it to the mix.  John recommended Shrimp in his cookbook too. 

Ultimate Lemon Butter Bars

WOW! I can't believe it's been over a month since I sat down and blogged.  I guess I need to say "Merry Christmas" and "Happy New Year"!!!

 We had a pretty busy holiday season (not too busy though).  Both Oliver & Cooper participated in the "Hanging of the Green" ceremony @ church.  Oliver was a shepherd in a church program and again at the Candlelight Christmas Eve service.  Cooper's class had little program one night @ his school.  Oliver's class had a parade, dance number and a party on the last day of school before break.  I was glad that I was able to attend all of their events this year.  Since all 3 boys at 3 different schools it's sometimes hard to make everything.
 Parker doesn't really participate in a lot of holiday programs since he is 16, so when he asked me to go w/ him to the Concert bands Christmas concert I jumped @ the chance.  We had a nice time. Of course he only wanted to go b/c his girlfriend is in the band but at least he asked me to go with him :)

We had a nice relaxing Christmas @ home and went to my mom's on Christmas day for dinner.  It was sweet to see the boys share Christmas w/ their Grandparents.   My mom & stepfather are the only grandparents my boys have still living so they really cherish their time spent together. 

I have many wonderful Christmas memories from my childhood.  My mom always cooked lots of yummy food. My Mother LOVES Christmas!  She always tried extremely hard to make Christmas magical for us.  I remember my dad bringing in his own contributions to our Christmas presents.  Like the year he came dragging a ping pong table in on Christmas Eve.  My husband and I try to make Christmas nice for the boys while keeping the focus on the real meaning for celebration.  I think this year they had a well rounded holiday. 

We make a lot of the same dishes at our house during the holiday season.  The boys always want finger foods on Christmas Eve.  Since Oliver was in the Christmas Eve service we had to make it quick & easy for after the service.   They picked LOTS of pork, as usual.  Pigs in a blanket, sausage balls, cheese ball & crackers, and fresh veggies & dip.  They were in Heaven!  I love to bake and we usually make the same things (my boys don't like change). Mexican Wedding Cakes, Black & Whites, Thumbprint cookies, decorated sugar cookies and sugared pecans.   This year we added homemade Lemon Bars.  They were delicious!!   I'm going to give you the recipe tonight!! I haven't made Lemon Curd in years and I remembered why, it requires a lot of attention and time.  It is definitely worth the trouble!

I love Rose Levy Beranvaum's Rose's Christmas Cookies book.  If I have ever need a recipe for something new, I go to Rose!  Her Cake Bible is also wonderful.  Rose also has a blog that is full of wonderful recipes http://www.realbakingwithrose.com/

Shortbread Base

• 10 tablespoons unsalted butter (cold) (5 ounces = 142 grams)
• 2 tablespoons powdered sugar (0.5 ounce = 14 grams)
• 2 tablespoons granulated sugar (0.75 ounce = 25 grams)
• 1 1/4 cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams)

Lemon Curd Topping

• 4 large egg yolks (2 full fluid ounces = 2.5 ounces = 74 grams)
• 3/4 cup sugar (5.25 ounces = 150 grams)
• 3 fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed (about 2 1/2 large lemons) (3.25 ounces = 94 grams)
• 4 tablespoons unsalted butter (softened) (2 ounces = 57 grams)
• Pinch of salt
• 2 teaspoons lemon zest (finely grated) (4 grams)
• 2 tablespoons powdered sugar for dusting (0.5 ounce = 14 grams)

 

EQUIPMENT:
8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.

Food Processor Method
Cut the butter into 1-inch cubes, wrap it, and refrigerate.

In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.

Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.

Electric Mixer Method or by Hand
In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.

In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.

For Both Methods
Place 1 oven rack in the middle of the oven.

Preheat oven to 325°F.

Pat the dough into the prepared pan. Use a fork to prick the dough all over.

Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).

While the shortbread is baking, prepare the Lemon Curd Topping.

LEMON CURD TOPPING
Have a strainer, suspended over a bowl, ready near the range.

In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)

When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.

When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.

Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.

Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.

The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.

Store:
In an airtight container at room temperature, or in the refrigerator or freezer.

Keeps:
3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.

I hope you will try these, they are so, so good!!  This is basically the same shortbread recipe that we use when we make thumbprint cookies. 

Merry Christmas & Happy New Year!!!

Thankful

 Today is the day after Thanksgiving.  Some people refer to it as Black Friday.  I have never participated in Black Friday and have no desire to start.   I love sleeping in on the day after Thanksgiving and relaxing w/ my family.  This morning, Oliver & I were the first ones to wake up and we watched Forrest Gump together.  I can't think of any place I'd rather be.   

 I am not a shopper, never have been.  If I shop, it's online.  Well except for groceries....  I do that @ the times when everyone else is watching football, at church or in school.  I hate shopping & crowds of strangers.   I like crowds as long as it's controlled by me :)  I like "my people".  Some may think that is controlling, I think it's preferential. 

Our boys and Sophia's children

Yesterday we had a GREAT Thanksgiving!!  My boys had been asking if we could "Please!" have a BIG Thanksgiving @ our house this year...  I would do anything for my boys, especially if it involves lots of cooking.  Knowing that they were desiring a big family gathering, I set out to provide it.  We invited my mom & stepfather, my brother Shawn & his family, my friend Melinda & her children and David's sister, Sophia w/ her family (My brother, Shannon and his family live in China so he couldn't be here.) .  If everyone came, that would make the total 22.  My house is not large and is around 100 years old so it wasn't really designed w/  an open floor plan.   Where was I going to put everyone??? 

Mom said yes, Melinda & Sophia said yes; my brother said, no.  Now the total was around 16.
I checked the weather and were going to have sunshine and temps of around 68.  We're going OUTSIDE!  This would allow room to move around and we could have a fire on the patio when it started cooling off.  David moved the big farm table from the restaurant building and we pulled the church pews out for seating, strung some lights and started cooking!!  Everyone cooked and helped pull it all together.

My mom & Roy cancelled the day before, Roy was sick.  She was bringing desserts so I asked Sophia to bring something for dessert.  Steve (Sophia's husband made a HUGE chocolate cake, fudge and an apple pie!!! Delicious!  Melinda made her awesome potato salad, a ham and (Oliver's favorite thing) a  pickled tray w/ olives.  Oliver ate all of the pickles.  Note to self: find out what kind of pickles those were....
We had so much yummy food!! 
OUR AWESOME MENU:  Turkey & Ham
                                              Green Beans
                                              Dressing & Gravy
                                              Sweet Potato Casserole
                                              Potato Salad
                                              Carrot Souffle'
                                              Spinach Maria
                                              Macaroni & Cheese
                                              Corn, Rolls
                                              Chocolate Cake
                                              Pumpkin Pie
                                              Fudge
                                              Carrot Cake Pops
                                              Strawberry Pizza
                                              Apple Pie


I was so worried about not having enough room for years that I refused to host a holiday party @ our house.  We had such a good time.  There were 9 kids/teens from age 7-21.  They all played Frisbee, kickball, football and sat around the fire.  Even w/o my biological family in attendance it felt like family.  I thank God for the people that He has placed in my life!  Because of the friends & family who were in attendance, we were able to give our boys the big family holiday gathering that they desired.  This was our main goal and it was achieved.  My only regret: (as always) I wish I had taken more pictures.  My niece, Sarah did take a few and was kind enough to share w/ me.  I didn't get any pics of Melinda and her girls, I wish I had....

Stop and smell the pee pee, umm I mean roses.....

My boys are at 3 different schools this year.  I run from school to school picking up and dropping off in a rush most days.  I am not complaining, I normally don't mind it at all.  And up until football season ended I didn't have to pick Parker up until later in the day because of practice. Also, Parker will be driving in 3 weeks so it's not much of a big deal.

The school's dismissals are staggered so I have just enough time to drive to each school.  I pick Oliver (the youngest) up first, followed by Cooper (middle child) and then Parker (oldest).  Lately, Oliver has been jumping in the car doing the "pee-pee" dance.  I've asked him to PLEASE, use the restroom before the bell rings.  Still every afternoon, the pee-pee dance.....  

A few years ago a friend, who is a RN, gave us a hospital urinal before we left for a trip to Arizona w/ the boys  She laughed as she gave it to me and said, "believe me, you'll need it...".  Well, she was right and we've replaced that one several times now.   As gross as that may sound, it really is a reality when you have boys and travel by car.  We don't talk about it but we've all done it.  This topic recently came up @ a birthday party and it was a hilarious conversation.  Water bottles, coffee mugs, fast food cups....   I referred them to the the medical supply store for their own urinal bottle :) 

Back to my original story.  This past week Oliver, true to form, got into the car and proceeded w/ a screaming pee-pee dance.  I told him to retrieve the urinal that was hidden behind the 2nd row seat. I had decided to start leaving it in the car, just in case.   My instructions were use it and then hold it by the handle until we arrived @ the wooded area just before Cooper's school.  Simple enough.  But no, I turned the corner and the urinal went flying and pee-pee dumped into my floor.   Fortunately, my Rover has rubber floor mats and it wasn't a huge amount of urine (enough to be nasty- regardless).   We pulled over @ the wooded area, dump the Goodwill donation out of it's trash bag and put the floor mat into the bag. 

We continued our usual pick ups and went home to scrub the mats.

When I went out to my car the next morning, I was overwhelmed w/ the smell of urine! I guess it had spilled on the carpet before I pulled over to remove the mat.  At first, I thought "ugh, that Oliver!!" then it occurred to me:  If I had just taken the time to stop and let Oliver use a bathroom, we wouldn't have had this problem! It was due to my rushing and hurrying that made this mess!!! 

From now on I am going to do my best to slow down, give in to Oliver and his little boy bladder and preserve my floors of my vehicle :)    Life is too short to spend so much time rushing around.  An extra 5 minutes will save 30 minutes of scrubbing pee-pee later.

  

Easy Pasta Dinner

At our house, we LOVE pasta!!  The problem is we "love" creamy (fatty) pasta sauces.  Pour a garlic cream sauce on any pasta and we will put it away!!

When I was living in Memphis I worked @ a Cajun restaurant on Beale Street.  I waited tables but I loved to get to work early and hang out in the kitchen w/ the Cajun lady that cooked the meals.  She was awesome and was always willing to share her incredible kitchen knowledge.  I learned so many great recipes but my favorite was a garlic cream sauce. She made a shrimp & andouille pasta that was so good!!   I'll share that later, maybe....

I came across an awesome pasta recipe in this month's (actually December) issue of Real Simple.  It has a great combo - cream & garlic! But it also has English peas and spinach - what every mother wants to get into her children's diet :)  Also, it's not too heavy (like Alfredo).   It is so easy and great for a busy family dinner.

 So I am going to share it here for you to try.  I hope that doesn't  break any rules.... I did alter their original recipe b/c we like to EAT and their recipe wouldn't have fed 2 of us.

Creamy Chicken and Spinach Pasta

serves 4 (maybe)

1# of your favorite pasta (gemelli, penne or fusilli...)
1.5 cups frozen green peas
2 tablespoons unsalted butter
3 cloves garlic, chopped
1.5 cups heavy cream
3 cups of shredded rotisserie chicken
5 ounces baby spinach (about 6 cups)
kosher salt (or sea salt) and black pepper
Grated Parmesan, (for serving)

*Cook the pasta according to the package directions, adding the peas during the last minute of cooking.  Reserve 1/2 cup of the cooking water.  Drain the pasta and peas and reserve the pot.

*Melt the butter in the pasta pot over medium heat.  Add the garlic and cook, stirring, until fragrant, about 30 minutes.

*Add the cream, chicken, spinach and 1/2 teaspoon salt & pepper to the pot and cook until the chicken is warmed through and the spinach in wilted. 2 to 3 minutes.  Add the pasta and peas and toss to combine (add 1/4 cup of the reserved cooking water if the pasta seems dry).  Serve with the Parmesan. 

 I used a basil, garlic & oregano rotisserie chicken and it was great!! 
This was even better on the 2nd night.  Parker didn't eat, so we had leftovers.  Oliver & Cooper ate it too.  Cooper picked out the peas but that's ok.

Hope ya'll will try this one.  I loved it!

Chicken w/ Wild Rice Casserole

Whew!! It's been a busy 2 weeks!!! Soccer is over, trophies are handed out and all-stars have been chosen.  Which means that 3 out of 5 nights we can have family dinner again. We still have football and it looks like we are headed to the playoffs!!  Fort Payne Wildcats are 10 - 0 and have one game left in the regular season.  Good news for the team, bad news for family dinner..... We've been surviving on Grilled cheese and canned soup lately, which beats fast food or ball park hot dogs any day.

 My mom makes a chicken & rice casserole that's a lot like this one and we love it.  This casserole is great for cold winter nights.  Hope you like it!!!


Recipe for Chicken & Wild Rice Casserole
adapted from the blog: The Secret Life of a Chef's Wife.



4 table­spoons butter
1 medium-large onion; chopped
6 stalks cel­ery; chopped
6 car­rots; peeled and chopped
4 (14.5oz.) cans low-sodium chicken broth–or 7 1/2 cups home­made broth
1 (6oz.) box Uncle Ben's Long Grain and Wild Rice (with sea­son­ing packet)
2 1/2 cups whole milk (or equiv­a­lent mix­ture of milk and cream depend­ing on your desired fat content)
1/4 cup butter
1/4 cup all-purpose flour
3 cups cooked, cubed chicken (roast­ing in the oven is perfect!)
salt to taste
pep­per to taste
1/4 cup chopped fresh parsley
1/4 cup sliv­ered almonds
1/2 cup cooked, chopped bacon (optional)
In a large, heavy pot, melt but­ter and add the onions, cel­ery, and car­rots. Saute until slightly soft; 8 min­utes. Add the chicken broth and bring to a boil. Turn heat to a sim­mer and add the con­tents of the box of Uncle Ben’s Wild Rice. Cover and cook 15 minutes.
Mean­while, heat the 1/4 cup but­ter in a small saucepan. When just bub­bling, add the 1/4 cup all pur­pose flour. Whisk together and cook over medium heat, con­tin­u­ing to whisk, for 3–5 min­utes. Don’t let this roux get overly brown, just slightly golden. Set aside.
When soup is done sim­mer­ing, add the milk or milk and cream mix­ture. Cook 10 more min­utes on low until rice has fin­ished cook­ing. Bring back to a low boil and add the roux (butter/flour mix­ture) and cook, stir­ring until soup thick­ens. Add cooked, cubed chicken. Add salt and pep­per to taste. Serve with fresh pars­ley and sliv­ered almonds sprin­kled on top. And another hold-over from my orig­i­nal recipe: toss a lit­tle cooked, chopped bacon on the top as well!
**Add other veg­eta­bles if desired: broc­coli, cau­li­flower, peas, corn.…