Monday, December 24, 2012

More than 26 Acts

This winter Ann Curry sent out a challenge. 26 Acts of Kindness. Do 1 nice thing, no matter how big or small, 26 times over and watch the change. This article explains the idea of 20/26 acts. It basically comes down to this: “Well, if you do act of kindness, I bet you’ll like even more about yourself.” - Ann Curry - Basically, Do good, feel good, and of course it helps others feel good too.


Originally I wasn't going to do the whole #26acts thing. It was just another trend, another New Years Resolution that most people would forget about or give up on when the memories of the Sandy Hook Shooting become a little less raw, more callused. After all, think back to the Columbine shooting... do we remember the shooters' names? Can you (without going to Google) name one victim? It is a sad thing, but in time, we wont really remember those kinds of details about Sandy Hook either. The skeptic in me was shouting "Why bother? In 6 months no one will care."

I couldn't let that voice win... When I typed "26 Acts" into the Google search bar the first thing to come up was a Bible verse Acts 26:9, spoken by Paul (formerly Saul) "I too was convinced that I ought to do all that was possible to oppose the name of Jesus of Nazareth." In the Cross Reference bar there was another verse John 15:21 "They will treat you this way because of my name, for they do not know the One who sent me." The verse from Acts is Paul explaining his former life as Saul, to King Agrippa, and trying to explain why he had persecuted saints and thrown them in prison. While reading these verses I remembered who God has called us to be, what he has called us to be. We're supposed to be different, to try to be better than that, that callus or the "why should I care"  mentality.

Going beyond just the 26 would not only make me feel better about me, to feel happier, but it also shines God's light through me. Who knows who might have a better day or smile just a little bit more if we just held a door 10 seconds longer, or pay the next person's toll. I've already heard a woman at our church talking about the fact that the person in front of her in the drive-through at chick-fil-a paid for her breakfast. It made her day.

So as I sat at lunch on a Sunday afternoon, enjoying the last bite of my overly-filling Mexican lunch I heard music. Outside, in front of the restaurant, a man in a brown coat, jeans, old shoes, and a beanie stood playing a guitar with a crack running down the side. On a bench sat a tie dye bandana with a pretty jelly jar sitting on it for tips. His hair was greyed and his beard was long but he played, sang, and walked up and down the sidewalk.

Normally I might scoff or wonder if he was really homeless or poor. I mean, I feel terrible for the truly poor and homeless but too often, in our city, people dress up and act poor to get money and then go home to a nice warm house with hundreds of dollars that truly poor people could have used. I've helped other individuals but the skeptic voice was starting to clear her throat for another lecture.

I sighed and looked at our table, two bowls of chips sat untouched, soon to be thrown away after we left. Cups of salsa, brand new, would be dumped down a drain, and outside a man with a cracked guitar sang joyfully in the cold. The waitress came back to the table with the checks. "Can we get a box?" My mom smiled, she was thinking the same thing. We'd both noticed him and talked about him a little. He might be hungry, surely it couldn't hurt to offer.

As our families stepped outside he was pacing the sidewalk. I walked up with the box, stuffed to the point of almost not closing with tortilla chips. I explained that I didn't have any cash, but we had chips and salsa if he'd like them. In a soft and kind voice, with a smile he replied that  he'd love them. I passed him the box and wished him a Merry Christmas.

So it begins, I found this image online to encourage 26 acts of kindness and beyond.
1.  In Honor of Charlotte Bacon, age 6 - Gave a (possibly) homeless man chips and Salsa.
2.

The Above will be updated as more acts happen, and the stories will be added bellow.

Sunday, September 30, 2012

Pinteresting Recipes: Mini Pasta, Sausage & Cheese Frittatas

  Mini Pasta, Sausage & Cheese Frittatas


Because we cooked way too much pasta. Yep, that;s why i tried this one, cause I screwed up a meal about a week ago. So, why the heck not right? Yet again, this recipe is from Our Blissfully Delicious Life; I know I am totally obsessed but that lady has some killer ideas. I didn't technically have the exact ingredients she called for so I picked out some "close enough" ingredients (original recipe in Verdict section).  So here's the recipe I came up with:


Ingredients:
6 Eggs
1 1/2- 2 cups Cooked Pasta (or left over) (I had plain cooked penne, chopped them and it worked fine)
1/2 cup Milk
1/2 cup Shredded Cheese (I used  chedder)
1/2 a small white Onion, chopped (when I say small i mean size of a pool ball)
1 Cup summer sausage chopped into small cubes (it was precooked, if yours is not, cook it.)
Salt & Pepper, to taste

Directions:
Preheat the oven to 375 degrees.  Spray a standard muffin tin with nonstick spray.
In a medium bowl, break the eggs.  Add the milk & whisk.
I used leftover plain cooked pasta but you could use sauced pasta instead.  If you use a long pasta like this fettuccine, you need to cut it up.  If you are using a smaller pasta like elbow noodles you can leave them whole.
Add the chopped onion, pasta, shredded cheese, & meat to the egg mixture.  Season with salt & pepper; stir to combine.
Spoon evenly into muffin tins filling about 2/3s of the way.
Bake at 375 degrees for 30-35 minutes, until set.
Allow the frittatas to cool a few minutes in the tins before removing.  Enjoy!
 This recipe makes 12 mini frittatas.


Warning:
I didn't run into any "oops that could have been dangerous" moments with this recipe. I guess on principle, watch your knife work.

Speed bumps:
 I failed to measure my pasta and had to add and extra 2 eggs and about a tbsp of milk so I didn't have solids piled out the top. Measure your ingredients.

I sprayed the pan with Pam cooking spray, I still had a little trouble getting them out of the pan, next time I am trying baking spray (with flour) to see if it is easier. If they get stuck use a dull knife or a very flat spoon to go around the edge of the frittatas and gently wedge them out.

Verdict: Yum
These make a great on the go breakfast, a filling snack, or a nice dish for Breakfast-for-supper. After I got them out of the pan I threw them in some plastic Tupperware and put them in the fridge. I found that heating 2 of them in the microwave for about 1 minute is plenty of time to get a nice warm breakfast. 

I will be making them again, they made life far too easy to not make them again. As stated, the most difficult part was getting them out of the pan and cleaning the pan after they were done (it wasn't that hard, just needed a plastic scrubber and it was fine).

This recipe is versatile and really if you have any type of meat you can substitute it in (cooked steak, sausage, chorizo, bacon, cubed ham, slized ham or lunch meat,  a chopped up slim-jim, you pick!). The Original Recipe called for bacon and green onions but I didn't have that so I substituted white onion and summer sausage cubes (it was the first meat I found in the fridge, classy right?)

 All in all I had a good time with this one. If you are a fan of Frittatas (or quiche) give this recipe a try!



The batch made with Pam Baking spray.


Update! - Second Batch
  • I made the second batch with exact measurements and edited the recipe to match.
  • In the second batch the past used was thin spaghetti, worked a bit better than the penne. 
  • Most importantly, I used Pam Baking Spay with Flour. Man what a difference. I still had to run a knife around the edge of each Frittata but they came up much easier. I highly suggest using it when making these. Check out the image on the right. Clean edges, nice and slightly golden, and the pan has very little on it.


Wednesday, September 26, 2012

Pinteresting Recipes: Panko and Parmesan Crusted Chicken

Panko and Parmesan Crusted Chicken

Ever have one of those moments where you can't decide what to have for dinner until you find a recipe that you just happen to have all the ingredients for? That was me tonight and this was the recipe. How we just happened to have panko lying around I yet to figure out but I wasn't about to question it. Bring on the recipe!
The finished product!
(Also pictured, Smashed Red Potatoes)


Ingredients:
     2 Boneless, Skinless Chicken Breasts
     1/2 cup All Purpose Flour
     3/4 cup Plain Panko Bread Crumbs
     1/3 cup freshly grated Parmesan Cheese
     1/2 tsp dried Italian Seasoning
     1/2 tsp Garlic Powder
     1/4 tsp Paprika
     Salt & Pepper
     1 Egg
     2 tbsp Olive Oil
     2 tbsp Butter



Directions:
Assembly line (right to left)
  1. (Optional) Preheat the oven to 200 degrees (used for keeping the chicken warm, if desired. I didn't do this). 
  2. Place chicken breasts between 2 pieces of plastic wrap or parchment paper & pound thin, about 1/4". They make large servings. You could easily cut the breast in half & make 2 servings out of one!
  3.  Set up your assembly line.
    --- Place the flour on one plate, lightly beat the egg with 1 tsp of water on another plate.
    --- Combine the Panko, Parmesan & seasonings on the third plate. (You could substitute regular bread crumbs but I think the Panko gives it a much crispier & lighter texture.) 
  4. Dredge the thinned chicken breasts (one at a time) through the flour, then the egg, then coat in the Panko & Parmesan mixture.
  5. Heat 1 tbsp of olive oil & 1 tbsp of butter in a skillet over medium/ low heat. I used a 10" skillet & cooked 1 at a time, but I was only making 2 chicken breasts. If you are making more, use a larger skillet & add more olive oil & butter accordingly. Fry the chicken breasts, until the 1st side is golden & the chicken is partially cooked.
  6. Gently flip & cook the other side until the chicken is fully cooked. This is such a quick cook, it cooks in about 3-5 minutes on each side.
  7. Remove & place chicken on a sheet pan (I like to line the sheet pan with parchment paper first).
    --- Keep warm in the oven, heated to 200 degrees, while you cook the other chicken breasts & get the rest of your meal together.
    --- OR line a plate with two paper towels, place the chicken on the plate and put an additional two paper towels over the chicken.
    Wipe out the bread crumbs & excess oil from the pan with a paper towel in between cooking so the bits don't burn. (I failed to do this, I burnt one of the chicken breasts. Luckily I made an extra.)
  8. I sprinkled some extra Parmesan Cheese on top
    (Original Recipe)


Cooking: just after the flip.
(I clearly used more than one tbs of butter/oil)
Warning:
Flipping - For the love of God be careful when flipping the chicken. The oil can and will splash up and may burn you. I got as far from the stove as I could while still able to flip with a spatula at arms length.

Speed bumps:
Wet hand Dry hand - When going through the assembly line, use one hand only for the dry parts (flour and panko plate) and the other hand for the wet parts (egg plate) to avoid "hulk hands" where a thick doughy mess forms on your hands and you end up at the sink trying to get the gunk off.

Verdict: Good
 The chicken tasted awesome: spices were great, it was nice and crunchy, chicken was juicy. My husband and I agreed that some sort of sauce might help this one and that this chicken would be a great replacement for the traditional chicken  in chicken parm. We will be making this one again, but we will also be tweaking the recipe.

Pinteresting Recipes: Smashed Red Potatoes

Smashed Red Potatoes 

Fresh out of the oven,
just before adding cheese
Today I blog hopped via Pinterest and found Our Blissfully Delicious Life's blog which was packed with awesome sounding recipes. After going through every post (and I do mean every single last one) on the blog I decided this would be the one, Smashed Red Potatoes. Why? Because we have a 10 lb bag of them in our kitchen (I am in no way joking) and we need to eat them! I did modify the recipe a bit; the original will be linked bellow.



Ingredients:
    Red skin potatos
    Olive oil
    Salt
    Pepper
    Garlic powder
    Cheddar Cheese (shredded)
    Sour Cream

Directions:
  1.  Clean (scrub and rinse) your desired number of potatoes (it helps if they are roughly the same size).
  2. Boil the potatoes on the stove top until fork tender. Salting the water is optional (we did).
  3. Preheat the oven to 450 while your potatoes are coming to a boil.
  4. Once potatoes are fork tender, drain the water from the pot and move the potatoes to a greased sheet pan (use olive oil to grease the pan).
  5. Using the smooth side of a meat tenderizing mallet (the chicken side, if labeled) smash the potatoes.
    It normally takes about 3-4 whacks. If the potato falls apart just push it back together into a potato like form.
  6. Drizzle the smashed potatoes with olive oil and sprinkle with salt, pepper, and garlic powder to taste.
    I think I used about 1/2 a tsp of garlic per potato (or maybe a little bit less, but really it's up to you.)
  7. Bake for 15 minutes
  8. Flip the potatoes and bake another 15 minutes
  9. Remove from oven and immediately sprinkle with cheese (as generously as you would like, we did a healthy pinch per potato)
  10. Top with sour cream and serve/enjoy!

Warning:
When flipping the potatoes in the oven, beware of hot oil splattering. It does sting.
Additional caution when flipping, pieces may fly off the sheet pan, try to avoid this by flipping carefully.
Speed bumps: 
The finished product!
(Also pictured, Panko and Parmesan crusted chicken)
This is another "to taste" recipe, so it may take a little tweaking to get the spices just how you like them.
This recipe is a little time intensive: 30 minutes in the oven and at least 30 minutes in the pot.

Verdict: Yum!
We loved this spin on the Original Recipe (which was a bit more healthy than my version and did not include cheese and sour cream). We've made them both ways (with and without the last 3 ingredients) and they just rock. They are a little time intensive but if you have the time give them a try (both ways!).

Pinteresting Recipes: Cake Batter Fudge and Chocolate Fudge

Cake Batter Fudge 
&
Chocolate Fudge

Cake Batter Fudge

Well I saw a Pin last week... Cake Batter Fudge, and had to run on over to Baked From a Box (blog) to get the whole story. The recipe seemed very straight forward: yellow cake mix, butter, milk, and confectioners’ sugar (about a cup of each dry and a 1/4 a cup of each wet). Cook time? 2 minutes in the microwave, and an hour in the fridge. Here is the exact recipe:

Ingredients
    1 cup yellow cake mix
    1 cup confectioners’ sugar
    1/2 stick (1/4 cup) butter or margarine, cut into small squares
    1/4 cup milk or 1/8 cup soy milk

    sprinkles (optional)

Instructions
    Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.
    Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles.
    Do not overmix as sprinkle color may bleed.
    Spread into greased pan. Refrigerate for at least one hour.

* Makes one 6 x 6” container, or double for an 8 x 8” pan.
** Notes: If the batter comes out too runny, stir in about 1 tsp or sugar or cake mix at a time until stiff. If too thick to stir in all components, slowly add 1/2 tsp of milk at a time, but batter should be thick!

The recipe seems very simple to remember however.... when making it I discovered it isn't quite that simple.  

Warning:
The brand of mix you use will vary how much of the dry ingredients you need.
I think I used at least an extra 1/2 cup of each dry ingredient. 
Speed bumps:
  1. I did not have sprinkles... so ours was just yellow, no fancy colors. 
  2. My first batch was way too runny and I only discovered this after it had been sitting in the fridge. The good news? It's fixable. take the mix out of the pan, powder your working surface with powdered sugar, and knead in some extra powdered sugar (and mix, if you want), then put the thickened fudge back in the pan, pat it down, and let is sit for about 30 minutes.

Verdict: YUM -
 This recipe is "stupid easy" aside from the whole eyeballing it part. Last minute party? Surprise guests? No problem, it takes less than 5 minutes to mix up the recipe, microwave it, and put it in the fridge. In an hour you have dessert (and really, that's a flexible time frame, sometimes my fudge was done in 30 minutes.

You can also go for chocolate chip cookie flavor by substituting chocolate chips for the sprinkles. Just pour the fudge in the greased pan, and then press the chocolate chips into the fudge quickly (it will start to melt, don't worry, just move quickly and pop it right in the fridge.

Also, you can use specific colors of sprinkles or chocolate candies to give the fudge a holiday feel (think red and green, or orange, yellow, and brown).


Alternate Recipe for Cake Batter Fudge
Ingredients:
    2 cups yellow cake mix (I used Betty Crocker)
    2 cups powdered sugar
    1 stick butter
    1/4 cup milk
    1/2 cup rainbow sprinkles
Directions:
    Place cake mix and powdered sugar in a large bowl and combine.
    Pour in the milk, top with stick of butter, and microwave for 2 minutes.
    Immediately begin mixing everything together – the butter may not be fully melted but will as you continue mixing.
    Lastly, mix in the rainbow sprinkles, then pour fudge into a greased cake pan.
    Chill for at least 2 hours before cutting. Store in the refrigerator.
From: Girl Meets Life





Chocolate Fudge

My husband had an idea. Cake batter fudge is awesome and all.... but what about chocolate cake batter fudge? Touche Tom, Touche! So I grabbed a box of chocolate cake mix and gave it a whirl. Good news! It works! Here is what I came up with:

Ingredients
    1 cup chocolate cake mix
    1 cup confectioners’ sugar
    1/4 cup (half stick) margarine (I haven't tried butter but it probably works)
    1/4 cup milk

    Chocolate Chips (optional)

Instructions
    Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.
    Microwave for 2 minutes. Stir immediately until completely combined.
    Spread into greased pan.
    Press chocolate chips into the fudge (liberally and quickly as they may start to melt)
    Refrigerate for at least one hour.

Verdict: YUM - 
It was good, very good. Possibly better than the original (because of the texture the chips gave it)

Just like with the cake batter recipe, you can use specific colors of sprinkles or chocolate candies to give the fudge a holiday feel (think red and green, or orange, yellow, and brown).
Find more Pinteresting Recipes!

Welcome to "Pinteresting Recipes"

For the past few months I have been Pinning-- neigh, hording new recipes on Pinterest and I must admit, I am totally addicted. I love that site and I have no less than 4 different boards dedicated to food; party food, holiday food, desserts, just plain ole great recipes and more.

That being said, having hundreds of recipes is great and all... but that doesn't get our little family fed.

SO! I have decided to give myself some homework; It is time to start going through the boards and actually trying to cook some of those things. Pinteresting Recipes is a portion of the blog dedicated to trying new things, new recipes, new techniques and new foods.

There may be successes or total failures, but hey, it's all food! 
Let the trial and error begin!