Saturday, January 31, 2015

Avengers Live

Today we went to see the Avengers Live.  It was a great show even for me, someone who is not all that into superheroes.  It worked out great because we bought the tickets over a year ago so we had plenty of money to make a weekend of it.

Yesterday we pulled the kiddos out of school early and headed to Dallas, dropped my grandmother off to spend a week with my aunt and then set off for Isabelle's favorite part of the trip.  This child loves EVERYTHING American Girl.  She loves the dolls, the books, the store, the cafĂ©, etc...

We love the AG store
Here she is with her purchases.
Next we went to our hotel, I booked it on priceline and got an AMAZING deal.  We would stay there again for sure!  If you know me then you know I only stay at hotels that start with the letter H (Hilton, Hyatt, Hampton, Holiday Inn, etc....).  Luckily for us it was across the interstate from the AG store so we didn't have far to go.
Hilton Dallas Lincoln Centre Hotel, TX - Exterior

We hung out at the hotel for a while and then decided to run and do a little outlet shopping and get something to eat.  We ended up eating first and everyone agreed that we had to go to Macaroni Grill.  It is our go to spot in Dallas. 
Macaroni Grill
After dinner we hit up the Allen Premium Outlets.  Coach was having a great sale and I found a purse I was in love with... the only problem is that someone else was carrying it around and they didn't have more.  Before leaving I politely asked her to make sure she was buying it and when she said yes hubby discouraged me from tackling her and just taking it.  We then went to the MK store where I found nothing!  Luckily on a whim we stopped in a watch store where I got this goody...
He spoils me!
Next we headed back to the hotel where hubby played a game on the computer, the kids watched cartoons and I went to bed.
Hilton Dallas Lincoln Centre Hotel, TX - Double Room
Be still my heart!
The next morning we slept in (about 6:30) and when we finally decided to get up (about 7 :-) )hubby went on a Chick Fil A run.  It was great because I got the kids clothes laid out so they could change after eating, and then climbed back in bed.  The kiddos and I watched reruns of Swamp People till daddy made it back.  Then we ate breakfast, got dressed, cleaned up and packed, and set off to explore the hotel.
Hilton Dallas Lincoln Centre Hotel, TX - Front Desk
Hilton Dallas Lincoln Centre Hotel, Tx - Outdoor Pool
Hilton Dallas Lincoln Centre Hotel, Tx - Lincoln Center Lake
There is a really pretty walking path around this pond.
Then it was time to head back to the room and gather our things.  We set off in search of the American Airlines Center which wasn't too far away, paid 20 bucks, parked the van and headed inside.  Like I said earlier the kids LOVED the show and our seats were AMAZING. 
Our seats are AMAZING!!!
Raegan Mirick's photo.
As soon as the cast started taking their bows we headed out so we could beat the traffic and it worked out perfectly.  I decided to make a quick stop at Sam Moon, I needed a few things for a trip I am taking in a few weeks and knew that they would have the best prices.  After SM we got on the road heading for home... and lunch.  Traffic was terrible because of a wreck and hubby (and several other people) decided to take the HOV lane.
Phillip decided the van could fit through can't....
For some crazy reason he thought our van could fit between these... it can't.  Luckily they bend.
The wait at Cracker Barrel was insane so we ended up stopping at Applebee's in Terrell, after we ate we hit up the Rocky Mountain Chocolate Factory and got some candy for the trip home.  On a whim we cut through Tyler and went to the James Avery store so I could pick out my Valentine's Day gift.
Trying to convince him I need it now... :-)
Picked out my Vday present
We had a great time and enjoyed a night away.  I am so thankful we are able to do things like this with our kiddos!


Friday, January 30, 2015

Grilled Cheeseburger Wraps

These were soooooo good!
1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion
pepper and salt, to taste
5 large flour tortillas
shredded cheddar cheese
tomato slices
Brown ground beef in a large skillet over medium-high heat.
Drain any grease.
Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef.
Stir to combine.
Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.
Sprinkle some cheddar cheese down the center of each tortilla.
Add a few heaping Tablespoons of the beef mixture on top of cheese.
Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices.
Roll up each tortilla burrito-style.
Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or until cheese is melted.
Carefully remove wraps from grill and place on a plate.
Gently unravel wrap to add some lettuce.
Re-roll wrap and then cut in center diagonally.
Serve immediately and enjoy! ♥

Wednesday, January 28, 2015

Strawberry Bread

Hubby really enjoyed this bread... kids not so much, however Isabelle is the only one of my kids who likes berries. 

1 1/2 cups fresh strawberries, sliced
1 cup granulated sugar, divided
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted

Preheat oven to 350°. Lightly grease and flour a standard glass (8x5") loaf pan. 

Rinse, core and slice the strawberries; place in a small bowl and sprinkle with 1/2 cup sugar. 

In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt and cinnamon. 

In a medium bowl, beat the eggs until foamy, then add the vanilla and melted butter.

Make sure the melted butter isn't too hot-just barely melted. 

Stir in the strawberries.

Combine the two mixtures, blending until the dry ingredients are moistened. 

Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. 

Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.

Raegan Mirick's photo.

Tuesday, January 27, 2015

Meatball Parmesan

So the first thing you need to do is go here and get my meatball recipe. 
Make them as directed up to the step right before baking them. 
Instead of baking throw them in the skillet with a little butter and let them get a nice brown color.
They do not have to cook through at this point.

Raegan Mirick's photo.

Next pour some pasta sauce in the bottom of a 9x9 pan.
Add in the meatballs.
Pour over another layer of pasta sauce. (I used one can total)
Top it with some parmesan and maybe even some cheddar.

Bake at 350 for thirty minutes.


Isn't that a gorgeous plate???

Monday, January 26, 2015

Chicken Marsala Casserole

So, I just realized that I ate the first non fast food thing in days (remember I have been confined to my bed with the flu) it tasted wonderful and I forgot to take a picture!  This has been a very busy, crazy, hectic day.  I am still running a fever but am feeling much better, I had a ton to get done today while trying not to over do it. 

This dish was amazing and easy to execute in a fairly short amount of time.  I liked that the flavors worked well together nothing really bold and out there just a smooth flavor. 

8 oz rotini pasta, cooked according to package directions (Doubled)
¼ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
6 tablespoons cup butter, divided
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 cup dry Marsala wine, dry sherry, or chicken broth (Doubled)
8 oz. sliced mushrooms (Left out my kids HATE mushrooms)
½ cup heavy whipping cream (Doubled)
½ cup Parmesan or Mozzarella cheese (Parm and Doubled)
1 green onion, thinly sliced.
Cook pasta according to package directions.
Preheat oven to 350 degrees.
Combine corn starch, garlic powder, onion powder, salt and pepper in large resealable plastic food bag.
Melt ¼ cup butter in pie pan or shallow bowl.
Dip chicken into melted butter; place chicken tenders into bag or the cornstarch mixture.
Seal bag tightly; shake to coat chicken.
Melt 2 tablespoons butter in large skillet until sizzling; add chicken.
Cook over medium-high heat, turning once, for 6-8 minutes or until chicken is browned.
Add wine, whipping cream, and mushrooms.
Continue cooking 4-6 minutes or until chicken is no longer pink and sauce is slightly thickened.
Spoon pasta into a casserole dish.
Place the chicken and mushrooms on top of the pasta.
Sprinkle cheese and green onion slices over the chicken and mushrooms.
Bake at 350 degrees for 20 minutes.

Saturday, January 24, 2015

Menu for 1-26 to 2-1

B- Muffins
L- Grilled Cheese Quesadillas
D- Chicken Marsala Casserole (NR), Strawberry Spinach Salad, and Herb Potatoes

B- Cereal
L- Popcorn Chicken and Berries
D- Meatball Parmesan (NR) Olive Garden Breadsticks, and ?

B- Strawberry Bread (NR)
L- ?
D- French Scrambled Eggs, Biscuits, Bacon, and Potatoes (NR)

B- Pancake Bites
L- Pizza Bites
D- Grilled Cheeseburger Wraps (NR)

Friday (Dallas)
B- Grilled Cheese Bacon Crescent Squares (NR)
L- Egg Salad Sandwiches
D- Out

Saturday (Marvel Avengers Live)
B- Out
L- Out
D- Out

B- French Toast Casserole
L- Red Lobster with my Family
D- Leftovers

Friday, January 23, 2015


I feel so bad that I haven't posted much this week at all, but my oldest son came home from school early Tuesday and we have been battling the flu since.  As soon as I saw the number on my caller id I knew we were in trouble and that someone was sick.  Luckily I was already in the pickup line (I like being the first person there) so I was able to pull on up and went ahead and picked up both boys.  Immediately I could tell that Nathan wasn't feeling well at all and that Jacob felt fine.  "What were you thinking picking me up early?"

So I got a dr appointment Wednesday morning for Nathan.  When the dr walked in she asked what was going on.  He very nicely pointed at me and then himself and explained to her that we think he has the flu.  She told him that he was right and that he couldn't go to school this week.  His reply to that shocked her because he was very sad (my kids LOVE school, they have wonderful teachers). 

So that afternoon I started feeling blah which led  to me calling hubby to bring dinner home after work.  That night I slept a total of 3 hours because my back hurt so badly.  Thursday was miserable I spent most of the day on the couch and if you know me this is VERY unnatural!  I was able to get Jacob to school though and when we went to pick him up I stopped and got the other two kiddos a snack.... BIG mistake I ended up wearing that snack.

Yep you heard that right I was covered in throw up, in the mommy line with no way of escape!  In his defense Nathan did tap me on the shoulder to tell me he needed to throw up, when I turned to see what he needed is when it all went downhill.  The poor guy thought he was in trouble and immediately started crying and apologizing.  I (being covered in throw up ) kept cool and opened his side door just in case he had to throw up again... which he did (sorry Gilmer Elementary).

So that brings me to Thursday evening when hubby brought home Chick Fil A and Jacob started complaining about his throat.  He is now also running a fever and cried when I told him no school on Friday.  In fact he was so upset that he had to call his teacher so she would know why he wasn't there.

So this brings me to Friday, I have the flu, Nathan is recovering from the flu, and Jacob and now Belle seem like they also have the flu.  We fully intend on being quarantined to our house for the next several days, which is so hard for me.  Especially since we have missed so much already.  My parents anniversary dinner was supposed to be last night and my niece was going to have a sleepover, now that is all being pushed back a week.  :-(

This is how we feel... :-(
To Nathan from Malakai feel better (so sweet)
A get well gift from friends!

Tuesday, January 20, 2015

Chili Seasoning

Today has been a heck of a day... it didn't start off that way though.  This morning I got up and was able to get a shower in before taking the kiddos to school.  Belle and I got all our morning chores done quickly and even got all our errands ran before ten. 

It was a great morning so I guess in all actuality it has only been a rough few hours and in the measure of mother hood I have definitely had worse situations than this.  While in the mommy line at school (I always get there super early so I can relax and read) I got a call from the school.  As soon as I heard the voice I knew it was the nurse and I had a sick child!  I went ahead pulled around, picked up both boys so I didn't have to go back, came home got my sick one settled, wrestled the other to do homework, entertained my easily bored child and started dinner.

Half way through making dinner I realize that I don't have nearly enough chili powder... like 1/4 of what I need.  So instead of loading up three kids, putting my clothes back on (no I wasn't cooking naked... but I had changed into my pajamas) and going to Brookshire's I decided to make my own.  It worked out really well and tasted about the same as what I would have bought at the store, just without the hassle of getting there!

1/4 cup sweet paprika                                                                                     
1 tbsp. garlic powder
1 tbsp. cayenne pepper
1 tbsp. onion powder
1 tbsp. oregano
2 tsps. cumin

Place all ingredients in a container and shake to mix!

Monday, January 19, 2015

Cashew Coconut Crusted Chicken with Mango Honey Dip

Cashew Coconut Chicken Tenders
12 chicken tenders (just over 2 pounds)
2 eggs
1 tablespoon lime juice
3/4 cup flour
1 cup toasted cashews
½ cup sweetened coconut flakes
1 cup panko bread crumbs
1 tablespoon brown sugar
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin powder
1 teaspoon salt
½ teaspoon pepper
¼ - ½ teaspoon cayenne pepper
Mango Honey Dip
2 mangos, peeled and roughly chopped (My store only had one)
1/4 cup honey
2 tablespoons lime juice
1-2 tablespoons cider vinegar*
½ teaspoon cumin powder
3 cloves garlic, peeled (1 tsp powder)
3 green onions, roughly chopped (1 tsp powder)
1-2 teaspoons red chili flakes
Preheat oven to 400 degrees.
Add cashews and coconut flakes to blender or food processor and process until cashews are about the size of the panko crumbs, scraping the sides of the blender as needed.
Add cashews/coconut, panko, chicken tender spices and brown sugar to a shallow dish and mix until evenly distributed.
Place the flour in another shallow dish.
Whisk the egg with the lime juice in another shallow dish.
Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) with a baking rack on top that has been sprayed with non-stick cooking spray.
Lightly spray chicken with non-stick cooking spray for extra crispiness (optional).
Bake for approximately 25 minutes or until juices run clear. Broil until coconut is nicely golden, and panko crisp, but still light in color.
To make the Mango Honey Dip, place all the ingredients in a blender, starting with just 1 teaspoon red pepper flakes and process until smooth.
Taste and add additional red pepper flakes as desired.
*Use 2 tablespoons for more "tang" which is how I like it :)


Sunday, January 18, 2015

Menu for 1-19 to 1-25

B- Pancakes and Bacon
L- Corndogs and Apple Slices
D- Crispy Cashew Coconut Crusted Chicken Tenders with Mango Honey Dip (NR), Rice Pilaf and Glazed Carrots

B- Cereal
L- Popcorn Chicken and Strawberries
D- Chili and Corn Bread

Wednesday (I have the flu... hubby brought dinner home)
B- Bacon, Egg and Cheese Breakfast Roll Ups
L- Mini Pizzas
D- Asian Chicken Wraps (NR) and Fried Rice

B- Cinnamon Bread
L- Sandwich
D- ?

B- Grilled Cheese Bacon Crescent Squares (NR)
L- Lunch with Brothers at School
D- ?

B- Muffins
L- Buffalo Chicken Grilled Cheese (NR)
D- Grilled Chicken, Herb Potatoes, and Green Bean Bundles

B- Sausage, Egg and Biscuit Casserole (NR)
L- Red Lobster with My Family
D- Small Group

Thursday, January 15, 2015

White Chicken Lasagna Rollups

I am beginning to think that my kids taste buds and mine are the same as far as alfredo goes.  I apparently am just not a fan of it and neither are the kiddos.  Hubby however really likes alfredo and he enjoyed this dish.  We all enjoyed the "filling", the sauce however was to much for me and the little ones.
8 lasagna noodles, cooked according to package instructions
2 cups alfredo sauce (store-bought or homemade)
2 chicken breasts, cooked and shredded (rotisserie chicken works well)
8 ounces cream cheese, softened (I used ricotta I am not a fan of cream cheese)
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese + ½ cup, divided
2 teaspoons garlic powder
2 teaspoons Italian seasoning
salt and pepper to taste
optional: fresh parsley, finely chopped
Preheat oven to 375. Lightly grease a casserole dish with cooking spray.
Lay cooked lasagna noodles out in a single layer on a clean work surface ( for easy clean up use a baking sheet).
In a bowl combine chicken, cream cheese, mozzarella cheese, 1 cup parmesan cheese, garlic powder, Italian seasoning, and salt and pepper to taste and mix well.
Spread about ¼ cup of chicken mixture onto each of the lasagna noodles.
Roll noodles up tightly.
Pour 1 cup of alfredo sauce into bottom of baking dish.
Place each lasagna roll up side by side in the baking dish.
Pour remaining alfredo sauce over roll ups.
Sprinkle with remaining parmesan cheese.
Bake for 10-15 minutes until cheese is melty.
Sprinkle with fresh parsley if desired and serve warm.
Raegan Mirick's photo.
Raegan Mirick's photo.

Macaroni Salad

This is a great dish for those days when you are trying to get most of your prep work done ahead of time.  In fact this salad tastes better the longer it has to sit and let the flavors mesh.  We all loved the flavor and really enjoyed having this for dinner.

1 cup mayonnaise (I used ranch)
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped green onion
*I also added 1/4 cup walnuts and a few cheese cubes (cut in half)

Combine dressing ingredients.
Stir into remaining ingredients.
Cover and chill.

Wednesday, January 14, 2015

Broccoli Cheese Patties

Hubby loved these... the kids however were not fans! 

1 russet potato, peeled and cubed
1 cup broccoli florets
1/2 cup cheddar cheese, shredded
3 tablespoons panko or bread crumbs
1/2 teaspoon salt
1 large egg
1/8 teaspoons garlic powder
1/8 teaspoons onion powder
1/2 cup panko or bread crumbs (This was WAY too much 1/4 cup is plenty)
1 tablespoon canola or vegetable oil
Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes.
Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender.
Then, remove everything from pot and allow them to cool.
Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.
Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.
Place the remaining 1/2 cup of panko in a separate bowl.
Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty. (You could freeze them at this point)
Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.
Pan-fry for 3-4 minutes on each side until golden.
Broccoli & Cheese Patties

Monday, January 12, 2015

Hasselback Chicken

This was amazing.  I thought it up out of necessity and am sooooo glad that it tasted as good as I thought it would.  You need to try this chicken dish soon!

4 large plump chicken breast (you really do want them plump I wasn't just being funny)
Tony Chacheres seasoning

I started off by preheating the oven to 350 degrees.
Then cut the cheese into small slices.
Next I trimmed all the gross stuff off the chicken (the white fatty parts ugh!)
Ok so down to business cut slits across the chicken being careful not to cut all the way through to the bottom (you want to make a pocket).
Now sprinkle (lightly) with Tony Chachere's.
Stuff the "pockets" with the cheese (I did cheddar for me and the kiddos and pepperjack for hubby).
Place in a baking dish, be careful not to crowd it.
Sprinkle with a little more seasoning.
Bake for 30 minutes.

I made an amazing dinner!

Saturday, January 10, 2015

Menu for 1-12 to 1-18

B- Cereal
L- Corn Dogs and Grapes
D- Cheesy Hasselback Chicken (NR), Pea Salad, and Italian Potatoes

B- Cinnamon Bread
L- Sandwich and Yogurt
D- Cheeseburger Pie, Broccoli Patties (NR), and Macaroni Salad

B- Muffins
L- Pizza Bites and Pretzels
D- Chick Fil A

B- Pancake Bites
L- Cheese Quesadillas
D- Alfredo Lasagna (NR), French Bread, and Salad

B- Cereal
L- Cracker Barrel (We had gift cards)
D- ?

B- Cinnamon Rolls
L- Buffalo Chicken Grilled Cheese (NR)
D- Date Night! (Going to see 7 Brides for 7 Brothers)

B- Ham, Egg and Potato Bake with Cheddar and Parmesan (NR)
L- Balsamic Glazed Mediterranean Chicken Bake (NR), Roasted Broccoli, and Rolls
D- Leftovers

Friday, January 9, 2015

Parmesan Cilantro Corn

Hubby loved this corn and said it is his new favorite corn recipe.  The kids weren't that impressed I think the flavor profile might have been a bit mature for them.
3 Tbsp butter
4 cups fresh corn kernels (approx 6 large ears) (I used 4 cups of frozen corn)
1 garlic clove, minced
1 Tbsp lime juice
1 tsp cumin
¼ tsp cayenne pepper
⅓ cup grated Parmesan cheese
⅓ cup heavy cream
½ tsp salt
¼ tsp black pepper
½ cup chopped cilantro (I did about 1/4 cup)
In a large skillet over medium-high heat, melt butter
When butter is foamy add the garlic and corn, stirring to coat with the butter
Cook stirring frequently for 2 minutes
Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more
Stir in cheese, and then add heavy cream
Continue to stir so corn won't stick to pan
Add salt and pepper
Cook corn until most all of the cream has absorbed about 5 minutes more
Remove from heat, stir in cilantro and serve hot.
Raegan Mirick's photo.
Recipe by Real Housemoms at

Thursday, January 8, 2015

Applebee's WonTon Tacos

Holy yum!  these were amazing, time consuming, but everyone raved about them.  The dish itself was simple but frying the won ton wrappers took longer than I expected.  It helps if you use a deep fryer like I did.  Also roll up a piece of foil and put it inside the won ton hold it in the oil for a few seconds with tongs and then the foil should help it to hold its shape.

1lb boneless skinless chicken breasts (sliced into small chunks)
2 tablespoons olive oil
4 tablespoons stir fry sauce
8 tablespoons Asian toasted sesame dressing
2 tablespoons soy sauce (use LOW sodium)
2 tablespoons teriyaki sauce
1 cup coleslaw mix
2 tablespoons Asian toasted sesame dressing
10 wonton wrappers
oil (for frying)
4 tablespoons green onions (sliced)
4 tablespoons cilantro (chopped)
4 tablespoons red onion (diced)

In a bowl or sealable plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce.
Add chicken and mix well with the sauce.
Cover and refrigerate for 1 hour.
In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing.
Set aside.
Heat olive oil in a wok over high heat.
Add chicken with the marinade and stir fry until the chicken is fully cooked.
Remove from the wok and transfer to a bowl.
Add about 1/2 inch of oil to the wok over medium high.
Fold the wonton wrappers into a triangle formation but do not seal.
Place into the hot oil and fry until golden brown on one side.
Turn once and fry until golden brown on the other side.
Drain on paper towels.
To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton.
Top with coleslaw mixture, green onion, cilantro and red onion.

Wednesday, January 7, 2015

Chef John's Pumpkin Pie

I made this for a client before Christmas and finally got the chance to ask her about it today.  She said that the family loved it especially her son who ate half the pie in one sitting... I would say that means it is a hit!

1 (15 ounce) can pumpkin puree
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed
1 teaspoon ground cinnamon

 1/2 teaspoon ground ginger
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon Chinese 5-spice powder
1 9-inch unbaked pie crust (see footnote
for recipe link)
Preheat oven to 425 degrees F (220 degrees C).
Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth.
Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder.
Whisk until thoroughly combined.
Fit pie crust in a 9-inch pie plate and crimp edges.
Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
Bake in the preheated oven for 15 minutes.
Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean.
Allow to cool completely before serving.

Tuesday, January 6, 2015

Chicken with Mustard

Yum yum yum!  This dish was absolutely divine!  I did make a few changes though based on what I had on hand.  Honestly I could probably eat this every day for a week and still not get tired of it.  The best part is that it comes together fairly quickly and easily but looks like a dish you spent quite a bit of time preparing. 

4 chicken thighs and 4 legs (bone in/skin on)
Chicken Marinade:
1/3 cup Dijon mustard (I ran out of Dijon and mixed it with some honey mustard)
1/4 tsp. sweet or smoked paprika
1/4 tsp. sea salt
Freshly ground pepper
1/2 cup diced pancetta or bacon
1/2 cup diced onion
1 tsp. fresh thyme leaves or 1/2 tsp. dried
3/4 cup white wine (Chicken broth is a good sub)
2 Tbsp. grainy mustard (I just used regular mustard)
2-3 Tbsp. creme fraiche or heavy cream
Fresh thyme, for garnish (We prefer parsley)
Combine the marinade ingredients in a large bowl.
Toss the chicken pieces in the marinade mixture, coating well.
Set aside.
Heat a large skillet with a cover (or a Dutch oven) over medium-high heat.
Add the bacon and cook, stirring frequently, until it’s just starting to brown.
Remove bacon from pan in to a small bowl.
Leave about 1 Tbsp. of bacon fat in the pan (or add a bit of olive oil if you used pancetta and there isn’t much fat).
Add the onion and cook for about 5 minutes, until soft.
Stir in the thyme and let cook for a few minutes more.
Remove onion to bowl with bacon.
Add a bit of olive oil to pan and heat.
Add half the chicken to the pan (Don’t over-crowd. Cooking in two batches is best).
Cook over medium-high heat until browned on one side, then flip over and brown the other side. Remove to a plate and cook the second batch, adding more olive oil, as necessary.
Remove this batch to a plate, as well.
To the hot, empty skillet, add the wine and stir/scrape well to loosen the brown bits on the bottom. Return the chicken, bacon and onions to the pan.
Cover and cook over low-medium heat for about 15 minutes, turning the chicken in the sauce a few times during cooking.
Test chicken for doneness and cook a few more minutes, if necessary.
Remove chicken from pan to a serving plate.
Stir grainy mustard and creme fraiche or heavy cream in to the sauce and stir just until heated through. (If sauce is too thick, you can thin with a little warm water).
Spoon sauce over chicken and garnish with some thyme.
This dish is nice with pasta or mashed potatoes.
Raegan Mirick's photo.

Monday, January 5, 2015

Easy Cube Steak

When I found this recipe there were no measurements it just had the ingredients listed.  So I added those.  My most picky eater absolutely loved this dish, my husband said the flavor was great but that the breading made it slightly dry and I enjoyed it but wouldn't make it again any time soon... 
It turned out really pretty especially since it was in my bright orange Rachael Ray baking dish and the color of the meat really stood out.

1 cup Bisquick
1/2 cup Ranch Dressing
4-6 Cube Steaks
4 Tb Butter (Melted)

Coat Cube Steak in Ranch Dressing (Both Sides)
Sprinkle Bisquick on both sides of steak
Place Coated Cubed Steak In a Baking Dish in a Single Layer
Pour a little butter on top of each piece of steak
Bake at 375 for 45 Minutes

* I also popped mine under the broiler till the Bisquick turned a really pretty golden brown color.

Sunday, January 4, 2015

Perfect Baked Potatoes

These were probably the best baked potatoes.. light and fluffy!

Cover with aluminum foil and bake for 1 - 1/4 hours at 450 degrees.
Remove aluminum foil, turn up the temp to 500, brush with olive oil and sprinkle with salt, put back in oven for 10-15 min to crisp up skin.
The salt makes the interior of the potato super fluffy...and you can reuse the salt for making potatoes again.

baked potato photo: Potatoes 44bo1_500.jpg

Saturday, January 3, 2015

Menu for 1-5 to 1-11

B- Doughnuts
L- Pizza (Experimenting with the Easy Bake Oven)
D- Chicken With Mustard (NR), Roasted Broccoli, Rice Pilaf, and Biscuits

B- Pancake Poppers
L- Corn Dogs and Grapes
D- Tater Tot Casserole, Honey Balsamic Green Beans (NR), and  Popovers

B- Cereal
L- Cheese Quesadillas
D- Wonton Tacos (NR), and Fried Rice

B- Cinnamon Bread
L- Lunch with Brothers
D- Italian Beef Patties With Balsamic Cream Sauce, Corn (NR), and Rolls

B- Ham Egg and Cheese Monkey Bread (NR)
L- Moose Market (Gift Card)
D- Leftovers

B- Ham, Egg and Potato Bake with Cheddar and Parmesan (NR)
L- Chicken Alfredo Pizza (NR)
D- Chicken Pot Pie Soup

B- Cinnamon Rolls
L- Life Group Lunch
D- Leftovers

Sliced Tenderloin Steak In Butter Sauce

This had a slightly smoky flavor and was great.  Phillip and I both LOVED it and the kids really enjoyed it too.  I did double the amount of sauce, just so that we would have a little extra to drizzle over our baked potatoes and I must say that was an AMAZING idea!  I hope that your family will love this dish as much as we did.

3 pcs 150 g tenderloin steak cuts
4 tbsp butter
2 tbsp cream
2 tsp flour
4 cloves garlic, minced
freshly ground black pepper
Generously season tenderloin steak cuts with salt and freshly ground black pepper then let it rest for 15 minutes in room temperature.
Place a heavy skillet in high heat then add a bit of oil, place steak and cook for 4 minutes on each side.
Remove from skillet then let it rest for 5 minutes in a plate.
Slice the beef tenderloin pieces into bite sized cubes, reserve any liquid that comes out of it.
In a large sauce pan add butter and minced garlic, cook in low heat while agitating the sauce pan by moving it back and forth into the flame.
Once garlic turns light brown add the reserved liquid from beef, flour and cream continue to cook for a minute in low heat until sauce becomes thick.
Add the sliced beef and mix it together with the butter sauce, remove from pan then serve.


Friday, January 2, 2015

Turtle Coffee Cocktail

This drink is gorgeous and pretty tasty too.  I made mine with coffee flavored ice cream and I think that was the perfect way to go. 

1/4 cup {2 oz} brewed coffee – we used Pike Place, which is a medium roast
1/4 cup {2 oz} Bailey’s Original Irish Cream
1/2 cup {4 oz} milk
2 scoops vanilla ice cream
chocolate and caramel syrup
whipped cream
crushed pecans
Pour coffee (make sure the coffee is cold, or throw some ice in), Bailey’s, and milk into a blender and add 2 scoops of ice cream.
Squeeze chocolate and caramel syrup in, as much as you like.
Blend until smooth.
Drizzle chocolate and caramel syrup on the inside of your glass, then pour the mixture in.
Top with whipped cream, a drizzle of chocolate and caramel syrup, and crushed pecans.
Turtle Coffee Cocktail

Thursday, January 1, 2015

Pizza Topped Grilled Chicken Sandwich

Who doesn't love pizza and chicken?  Then you combine those two, I mean honestly who can resist!  First of all these were delicious.  Second, these were delicious.  Third... you guessed it these were delicious.  I did have to change them up a bit though because it is currently cold and raining in east Texas... in fact it is supposed to rain for the next several days.  In Texas we have two seasons summer and winter... we really don't get a fall or spring... I guess I shouldn't complain to much though because our winters really are fairly mild.

So instead of grilling I cooked the chicken up in a skillet on med-med high.  When the chicken was cooked through I placed it on top of the bottom bun, topped it with pizza sauce, pepperoni, and cheese.  I then popped them under the broiler on high for a few minutes just until the cheese started to turn brown and bubble.  Place the top bun on the sandwich and you are good to go!

4 Fresh Chicken boneless, skinless chicken breasts, about 8 oz each
salt and pepper
6 tablespoons prepared pizza sauce
4 oz shredded mozzarella cheese
2 oz pepperoni slices
4 buns
Heat a gas or charcoal grill to medium and oil the grates.
Season both sides of the chicken with salt and pepper.
Grill the chicken until no longer pink inside and the juices run clear, 20-25 minutes, flipping once.
When the chicken is almost finished, top each with 2 tablespoons of pizza sauce, some cheese, pepperoni, and a little more cheese.
Close the grill and cook until the cheese is melted.
Transfer the chicken to the buns to serve.
Raegan Mirick's photo.

Raegan Mirick's photo.

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