Southern Birthday Party

10:09 PM



Here in the south, we love us some crawfish. Hot dang, they are delicious bad boys. My daughter turned 9 today and I am always a procrastinator. I had this grand idea of a Japanese inspired birthday party, complete with a custom made kimono and pillows on the floor. I had planned out the entire menu. But when I traveled to Chicago and experienced Target for the first time, my elaborate birthday plans for my daughter flew completely out the window. Like, seriously, how could I pass up those cute french fry containers and they were only $1!?

I don't even know what to call this party. We had crawfish, hot dogs, burgers and instead of cake I did donuts and cherries with strawberries. Super easy and the best part--all under $100 with food included. Seriously it rocked.

BTW, iffin you are evah in Starkville, Mississippi during crawfish season, you HAFTA stop by The Rubba Boot. The crawfish is to die for. I am dead now posting this and thinking about the goodness and spiciness of  these badboys.





Chocolate Cupcake Milkshake Shooters...

5:40 PM



Ever order milkshakes and think they are just so sinfully good and wonder how to make them? What if I told ya that they are one of the easiest things to make that are soooooo satisfying and perfect for summer?

Seriously, these are too easy. Try them out and let me know what you think!  My kids loved them!

Chocolate Cupcake Milkshake Shooters
4 scoops of ice cream
4 mini cupcakes
1/3 cup of milk
2 tsp of chocolate sprinkles

Mix all in blender on low and there you have it! Garnish glasses with chocolate frosting and sprinkles. Makes two regular sized milkshakes or 4-6 shooters.

Tried it and loved it: Olga's Flavor Factory Stuffed Chicken Marsala

8:36 PM


I absolutely love trying new things with my family and friends. I am one of those people who grew up in a household where as soon as my dad got home from work, the table was set, food was ready and hot. We all sat down and ate dinner together as a family every single day. I remember those times with a smile. When I was a teenager and in high school, I would complain about sitting about the table to eat because heck, I was missing my favorite show...but oh how hindsight is 20/20. I now realize just want having dinner with my family did for me. It made me connect food with family and love.

When I cook, I cook to show my love. Sometimes it may take a little extra effort, but I want my family to know they are worth it. They are worth my learning how to do something, they are worth the work that comes with trying something new. Our meals are never routine and no one ever knows what to expect around here. Shoot, if I see something on pinterest, by dang it, I will try it.

I ran across this recipe for stuffed Chicken Marsala on pinterest and the southerner in me had to try it. Heck, how can you go wrong with mashed potatoes and chicken? Seriously....and gravy. Stuff it with cheese? Why yes, please.

I found a recipe for a wonderfully looking dish over at Olga's Flavor Factory and decided to give it ago. Seriously...it turned out amazing.




I followed her recipe but used breadcrumbs instead of bread slices and I omitted the flour on the chicken, I seasoned it after stuffing and placed it on my griddle.


Here is the recipe....once again, not my recipe, but the photos here on my blog are my results from following this recipe.


Author: 

Recipe type: EntreeServes: 2-4
Ingredients
  • 2 large chicken breasts (boneless, skinless)
  • salt, pepper
  • ¼ cup flour
  • 1½ – 2 Tablespoons oil
Cheese Stuffing:
  • 1 slice bread (about ½ cup) made into breadcrumbs
  • ¾ cup mozzarella cheese, shredded
  • ¼ cup provolone cheese, shredded
  • ¼ cup Parmesan cheese, shredded
  • ¼ teaspoon salt, pepper
  • 1 garlic clove, minced
  • 1 Tablespoon sun dried tomatoes, minced
  • 1 Tablespoon fresh parsley, minced
  • 2 Tablespoons sour cream
Marsala Sauce:
  • 8 oz. baby bella mushrooms, sliced
  • 1 onion, minced
  • 1 garlic clove, minced
  • salt, pepper
  • 1 Tablespoon flour
  • 1 cup chicken broth
  • 1 cup sweet Marsala wine
  • 2 Tablespoons heavy cream
  • 1 Tablespoon lemon juice
  • fresh parsley, minced, for garnishing
Instructions
  1. Using a paring knife, make an incision in the horizontal side of each chicken breast. Season the chicken with salt and pepper.
  2. Pulse the slice of bread in a food processor to make crumbs. (You will have approximately ½-3/4 cup of breadcrumbs).
  3. Combine all the ingredients for the stuffing in a bowl. Mix to combine.
  4. Stuff half of the stuffing into each chicken breast.
  5. Dredge each stuffed chicken breast in flour.
  6. Heat 1½ Tablespoons of oil in a skillet on medium high heat until shimmering. Add the chicken to the skillet and cook until golden on both sides, about 3 minutes per side.
  7. Place the chicken in a baking dish and bake in a preheated 350 degree oven until the chicken reaches 165 degrees.
  8. Meanwhile, in the same skillet, add about ½ -1 Tablespoon of oil or butter and heat on medium high heat until shimmering. Add the mushrooms and onion. Season with salt and pepper. Cook for 5-7 minutes, until the mushrooms are golden and the onions are tender.
  9. Add the garlic and cook for another minute.
  10. Add the flour and mix until thoroughly mixed in.
  11. Add the wine and chicken broth, whisking vigorously, to prevent lumps.
  12. Bring to a boil and cook for 5-7 minutes, until sauce has thickened and reduced.
  13. Add the heavy cream.
  14. Season with salt and pepper. Add the lemon juice.
  15. Pour the sauce over the chicken. Garnish with parsley.

My kids loved this. I served with fresh french green beans that I cooked in butter and salt and pepper and a side of fresh homemade mashed red potatoes that I cooked with 1 chicken Maggi cube for flavor. For the potatoes, I peeled and chopped them into halves, boiled with the maggi until tender....I then drained the broth, and mashed them, adding broth back as needed. Maggi cubes are full of flavor so I did not add additional salt or butter.

Happy Mother's Day!

6:47 PM




My mother was not here today to celebrate mother's day with us, her step-father passed away so she went out of town to be with family. 

The day was amazing with just my children, my sister and a friend that I invited over. I decided to keep the menu simple, light and fresh. Amazing day was had especially when I opened the gift of a brand new waffle maker my mom had left for me. Is it weird that appliances excite me? 








Mini Shepherd's Pie....

8:21 PM


So my cousin, Catina Williams called me the other day and told me she had something she wanted me to try. She came over with a plate of these, they were cold from being in the refrigerator but they were so cute, I wanted to try one then. I ended up eating all ten of them, cold and all and asked her if she would please, please, please make some more for me to photograph. And she did!

We are huge shepherd's pie lovers here and these bite size pies are perfect for any party or brunch. You would be the hit of any potluck with these!

The phyllo crust adds the perfect crunch to them and is a great contrast to the other textures of the meat and mashed potatoes. She added bacon on top of hers but you can easily just top with a small mound of shredded cheese.

You will need:
phyllo mini tart cups
ground beef (1 pound is more than enough)
salt/pepper to taste
mashed potatoes
      (to fill about 30 mini pies, peel and cut 2 large potatoes into quarters. Place in pot of boiling water...add chicken bouillon cube and let cook until potatoes are tender.  Pour out  the broth into a measuring cup or bowl, you will need it.  Begin mashing the potatoes, slowly adding in the stock for moisture and creaminess, add in a tablespoon of sour cream...mash well)
red/yellow and orange bell pepper (about 1/4th of each--diced)
bacon (optional)
cheese (optional)

Brown ground beef adding salt and pepper to taste.  Drain grease.  Fill the phyllo cups with a spoonful of beef, top with diced peppers and dollop of potatoes.  Place in oven until warm for about 15 -20 minutes. Remove and top with bacon or cheese.

These are so delicious. I have no idea where they have been all my life. Thank you to my cousin for sharing these with me, I will definitely be making them soon!

chocolate

Easy Chocolate Covered Strawberry Yogurt Pops...

1:25 PM


Healthy summer treats have never been so easy! Can you imagine the possibilities you get when you combine ready-made yogurt with fresh fruit?

Summer is approaching and the temperature is rising here in Mississippi. My children love frozen treats during our warm months. Usually I would just buy the huge box of juice pops for $5, freeze and serve to my kids when they wanted a frozen treat. But you know what? Making your own is so easy and you control what goes into it!

I made these by combining fresh sliced strawberries with strawberry yogurt.  I mixed it well and then placed in my popsicle molds. Once frozen, I poured Magic Shell (found on aisle with ice cream cones and toppings) into a large measuring cup, then dipped each popsicle into the chocolate. Placing on a wax sheet, I placed back into the refrigerator.

So many different combinations you can make. Blueberries, mango, pineapple, raspberries, blackberries, what about cutting cake chunks and placing them in a nice cheesecake filling and freezing. YUM-O.

garden

[Mis]adventures In Gardening : The Beginning...

6:49 PM



I have a very close friend who is a woodworker. For the past 3 years he has been successfully growing tomatoes, cucumbers and peppers. Seeing how fruitful his harvest has been coupled with my desire and need of fresh herbs and vegetables, I decided, heck, why not try a hand at it.  I have never grown anything that required photosynthesis other than in the third grade when we sprouted beans from dried peas. I remember taking it home to my mom, placing it in the kitchen window and never thought about it again.

Alas, here I am, trying my hand at it. First, I did research. I am one of those people who loves to read and if I am interested in something I will read up on it, learn about it and then pinterest the heck out of what inspires me.

So, what am I growing?  I wanted to start small. I purchased seeds for cilantro, lavender, rosemary, basil, and dill. I got some soil and planted them in their own seedling pots.  So anxious, I potted some in styrofoam cups when I ran out of seedling cups.  I would recommend sticking to the more eco friendly seedling cups. It only took about a week before my seeds started sprouting. My basil has the nicest small leaves already.

After seeing that I could at least sprout seeds, I decided to purchase plants. I have tomato, watermelon , cucumber and jalapeno plants. They are thriving.  I have started them all indoors but place them outside in full sun for 6 hours each day. Now it is time to plan my outside garden. It will consist of part raised bed for my herb garden.

I will update as they grow and when I make harvest a recipe using the 'fruits of my labor' are sure to follow. I am feeling pretty confident about this.

If you are a gardener and have any tips, feel free to share!

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Divian Conner