The Pioneer Woman's Crash Hot Potatoes

These potatoes are sooooo incredibly good!  The crazy thing is they are sooooo incredibly EASY!  I got this recipe from the one and only Pioneer Woman and they have proven to be one of my families favorite side dishes!  I like to use the yukon gold potatoes because they are sweet and already have a buttery consistency, but you could use any small sized potato you like.

Crash Hot Potatoes { recipe by The Pioneer Woman }

INGREDIENTS:

• 12 new potatoes {or other small round potatoes}
• 3 Tbsp. olive oil
• kosher salt to taste
• ground black pepper to taste
• fresh rosemary, or other herbs of your choice, to taste

DIRECTIONS:

  Bring a large pot of water to boil.  Add as many potatoes as you'd like to make and cook until fork-tender; about 15-20 minutes.

On a sheet pan, generously drizzle olive oil.  Place potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down on each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.  Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, freshly ground black pepper, and fresh chopped rosemary.

Bake in a 425 degree oven for 20-25 minutes until golden brown.

serve potatoes with any sort of chicken or beef dish...I served them with this chicken and some delicata squash.

Chicken Cutlets with Bacon, Rosemary and Lemon

Chicken Cutlets with Bacon, Rosemary and Lemon

I've been trying to be creative with my cooking lately, but I'm failing!  Life has gotten in the way of my motivation and my time to devote to meals.  Maybe it's just a season, but I really am missing my meal-planning and my once a week grocery shopping has turned into daily, running in to pick up a few things, kind of shopping.  I usually can't stand that, but it's surprisingly not bugging me!
I did however, manage to steal an hour at the grocery store the other and stocked up on some meat and staples for my pantry.  Then of course, I had to come up with a plan of what to cook! HA!
Well, I found this recipe, tried it on my family last week, and it was a winner!  It has a few steps, but if you prep everything before you start cooking, then it won't seem bad at all.  Another disclaimer is that there is plenty of garlic in this dish...be prepared!  We love garlic...a lot of garlic, so this didn't phase my family one bit.  Give it a try if you're looking for something new to do with chicken!



Chicken Cutlets with Bacon, Rosemary and Lemon {adapted recipe from Ezra Pound Cake}


INGREDIENTS {serves 4}

• 5 slices bacon, chopped
• 1/4 cup flour
• 4 thin sliced boneless skinless chicken breasts {If you can't find thin-sliced, then just pound the chicken to 1/4 in. thickness between two sheets of plastic wrap}
• salt and freshly ground black pepper
• 1 Tbsp. butter
• 4 garlic cloves, sliced thin
• 1 Tbsp. fresh rosemary, chopped
• 1/8 tsp. red pepper flakes
• 1 cup chicken broth
• juice of one lemon

DIRECTIONS:  

Pre-heat oven to 200 degrees.

  Fry bacon in a large skillet until crisp, about 5 minutes.  Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 Tbsp. bacon fat.

Meanwhile, place flour in a shallow dish.  Pat chicken dry with paper towels and season chicken with salt and pepper.  Dredge in flour, and shake to remove excess.  Add butter to reserved bacon fat in skillet and heat over medium-high heat to melt butter.  Cook chicken until browned on both sides, about 4-5 minutes per side.  Transfer chicken to plate {reserving fat in skillet} and cover loosely with foil.

Reduce heat to medium-low and add garlic, rosemary and pepper flakes.  Cook until garlic is browned and crisp, about 2 minutes.  Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes.  

Return chicken and bacon to pan and simmer in pre-heated 200 degree oven about 5-10 minutes.  Sauce will become nice and thick and this is a good way to keep chicken nice and warm and crispy until you need to serve it.  

Serve with these potatoes...YUM!

Black-eyed Pea Salad

My best friend turned me on to this salad!  She made it for me a couple of years ago on the 4th of July and it's been a big hit since!  I usually only make it in the summer...it's a great appetizer at a BBQ or could even be served as an accompaniment to grilled chicken or steak.  You can even play with the flavors to make it a little spicier if you like!

Black-Eyed Pea Salad  

INGREDIENTS:

•  2 C. cooked black-eyed peas
•  1 C. whole kernel corn
•  1 stalk celery, chopped
•  1-2 serrano chiles, seeded and diced {depending on how much of a kick you like}
•  1/4 cup red onion, chopped {I used a little less than 1/4 cup...I don't like a lot of onion}
•  1 small tomato, chopped
•  1 avocado, chopped

Dressing:

•  1/2 cup vinegar {I used 1/4 cup white vinegar & 1/4 cup seasoned rice vinegar}
•  3/4 cup olive oil
•  1-2 Tbsp. fresh basil
•  1 garlic clove, minced
•  1 Tbsp. sugar
•  pinch {or two} of red chili flakes
•  juice of 1 lime
•  salt to taste

DIRECTIONS:

 *Mix first 8 ingredients together.  In a separate bowl, whisk together dressing ingredients and pour over salad.  Can be made night before or fresh.  

*Serve with tortilla chips

Where have 10 years gone?

Jaden's birthday is today.  It's a milestone for him and for me.  He's 10.  Yes, 10.  In some ways I feel like I'm way too young to have a 10 year old, I mean, that's a big number!  But in other ways, I feel like I've grown these past 10 years just as Jaden has...yes, I have more wrinkles, but I've also grown in my life, my marriage, and as a mommy.  I couldn't wait to be a mommy, had dreamed of it my whole life, and was honestly overjoyed to hold my 7lb. 14oz. baby boy {who we didn't know was a boy}. Tears streamed down my husband and my face, tears of joy, not realizing that we would be in for a ride...
Jaden is our strong-willed child, he is the oldest, he is determined, brave, thoughtful, inquisitive, fearless, and yes, your typical boy!  He had his first trip to the ER at 18 months old after climbing, falling, and splitting his head open.  I held him as he got stitches.
 He loves adventure, loves being with his daddy, and still loves to know that I'm watching him ride his bike, ride his skateboard, swing a bat, climb a tree, etc.   He still calls me mommy.  I'm his biggest fan and always will be!

  

I'm a little anxious about what the next 10 years will bring, but at the same time, I know that I can't control his life, I know have to pull back and allow him to make choices {good or bad}, not to butt in every time he does something different than the way I would, to encourage him, and most importantly to love on him every second I can.
I want him to know how incredibly proud I am of how he's grown the past 10 years and I want him to know I'm right by his side for the next 10 years...and on!

Happy Birthday my son!

Chewy Chocolate Chip Cookie Bars

It looks like we're finally getting down the back to school routine.  Funny how easily we settle back into our routines and honestly it's for the better!  Things run so much smoother in our home when the kids know what to expect and when they have little time for being bored or arguing with one another.
My early mornings are the hardest though...so thankful for strong coffee!

Here's a recipe I made from King Arthur Flour and I have to say, they were delicious, but I think I cooked them about 5 minutes too long.  I like the gooeyness of a cookie bar and I know if I had taken them out sooner they would have been gooey.  They were so good right out of the oven! Perfect with a big scoop of vanilla ice cream and some hot fudge on top :)

Chewy Chocolate Chip Cookie Bars {recipe adapted from King Arthur Flour }


INGREDIENTS: {Makes about 2 dozen bars}

• 2/3 Cup butter
• 1 1/2 Cups brown sugar, packed
• 3/4 tsp. salt
• 1 1/2 tsp. vanilla extract
• 3 large eggs
• 2 1/4 tsp. baking powder
• 2 3/4 Cup All Purpose Unbleached Flour
• 2 1/2 Cups chocolate chips

DIRECTIONS:

  Preheat oven to 350 degrees and lightly grease a 9 by 13 pan.  Melt the butter, and stir in the brown sugar.  Add the salt and vanilla, stirring until combined.  Allow the mixture to cool slightly, then add the eggs one at a time, beating well after each addition.  Scrape the bowl and sides halfway through.  

Add the baking powder and flour, stirring to combine.  Stir in the chocolate chips.  Scoop the batter into the prepared pan and, with a wet spatula, or wet fingertips, spread evenly to the edges.

The recipe says to bake for 30-32 minutes, but I suggest baking for 25-30 minutes or until they're risen and they're top is shiny and golden.  A cake tester won't necessarily come out clean, but let them sit in the pan until they are almost cool, then cut and serve.  

Nectarine Oatmeal Coffee Cake with Brown sugar Topping

Well, we got through our first two days of school!  The kids started school on Thurs. which is really foreign to me, but I have to admit, it was nice to welcome the weekend yesterday!  I now have a 4th grader, 3rd grader, and a 1st grader (sniff, sniff).  It blows my mind to think of how fast my little ones are growing and makes me realize more and more that every day with them counts!
I have bittersweet feelings when school begins, but seeing how much they enjoy their teachers, friends and school, it gives me a huge sense of relief.

Anyway, I figured I'd dust off my cooking skills and make something yummy for breakfast this morning!
I had a few nectarines on the counter and thought a coffee cake would be good and some nice thick cut bacon to go along with it!
I actually altered this recipe quite a bit.  It was originally a muffin recipe, but thought I'd pour it into a 9 inch square pan.  Then I added a brown sugar topping that made this coffee cake extra special!
A couple of tips:  use any fresh or frozen fruit you'd like...blueberries, peaches, raspberries, etc.
Also, if you'd rather make muffins, I think they would turn out great and they'd freeze well too!
Last, be sure not to mix the batter too much.  This was a very fluffy cake, but if you mix it too much it will change the texture.  Just fold lightly!

Nectarine Oatmeal Coffee Cake with Brown Sugar Topping 
{adapted from Easy Breakfast and Brunch cookbook}


INGREDIENTS: {Makes one 9-inch cake or 12 muffins}

• 1 1/3 cups rolled oats
• 1 1/3 cups buttermilk
• 1 large egg
• 1/3 cup melted butter or vegetable oil
• 1/2 cup brown sugar, packed
• 1 1/2 cups all-purpose flour {you can easily substitute 1/2 wheat flour}
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 2 almost ripe nectarines, pitted and flesh cut into large chunks 

Brown Sugar Topping:

• 4 Tbsp. butter, cut into chunks
• 1/4 cup flour
• 1/2 cup brown sugar, packed
• 1/4 tsp. cinnamon

*Mix together with fingers until it becomes a crumbly consistency

DIRECTIONS:

  Preheat oven to 425 degrees.  Grease a 9 inch baking dish {I used my pampered chef stoneware}.  

Put the rolled oats and buttermilk in a large bowl and let soak for 10 minutes.  Add the egg, melted butter, and sugar and mix well.

In a medium bowl whisk to combine the flour, baking powder, baking soda, salt and cinnamon.  Pour the flour mixture into the soaked oat mixture and stir briefly.  Quickly fold in the chopped nectarines.  The batter should look streaky...DO not over mix or the cake will become tough and dry!  

Pour the mixture into the prepared dish and sprinkle the brown sugar topping all over.  

Bake for about 20-25 minutes, checking after 20 minutes with a toothpick.  Let cool for 10 minutes then cut into large slices and serve with some crispy bacon and a big cup of coffee!

Chicken Pozole Verde

My supply of tomatillos has been a little more than I can handle lately!  I've already given huge bags to my neighbors with still many more to pick.  I think these cute little tomatillos are going to be my largest producing crop this season, which means I've been finding more recipes to try!  I absolutely love pozole soup because it's so hearty and comforting.   Instead of the typical way to make it, I found this recipe from Food and Wine that low and behold used tomatillos!  It wasn't a very difficult soup to make at all AND it made a large amount, so it heats up really well the next day.  I was also able to use my abundant supply of fresh cilantro and of course, I threw a couple of zucchini's in there too!  Enjoy!

Chicken Pozole Verde {recipe slightly adapted from  Food and Wine}

INGREDIENTS: {serves 6-8 heartily}

• 7 cups chicken stock
• 2 cups water
• 4 chicken breast halves on the bone, with skin
• 2 small zucchini, diced into small chunks
• 1 1/2 lbs. tomatillos, husked and halved
• 1 small onion, quartered
• 2 pasilla chiles, cored, seeded and quartered
• 2 jalapenos, seeded and quartered
• 4 large garlic cloves, smashed
• 1/2 cup chopped cilantro
• 1 Tbsp. fresh oregano
• salt and freshly ground pepper
• 1 Tbsp. vegetable oil
• three 15-oz. cans of hominy, drained
• garnish: sour cream, diced avocado, shredded jack cheese, tortilla chips, lime wedges

DIRECTIONS:

  In a large stock pot, bring the chicken stock and water to a boil.  Add the chicken breasts, cover and simmer over very low heat until they're tender and cooked through, about 25 min.  Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and set aside.  

In a blender, combine the halved tomatillos with the onion, pasilla chiles, jalapenos, smashed garlic, cilantro and oregano.  Pulse until coarsely chopped.  With the machine on, add 1 cup of the cooking liquid and puree until smooth.  Season the puree with salt and pepper to taste.  

In a large deep skillet, heat the vegetable oil until hot.  Add the tomatillo puree and cook over medium heat, stirring occasionally, until the sauce turns a deep green, about 10-12 minutes.  

Pour the green sauce int o the cooking liquid in the pot.  Add the hominy and bring to a simmer over medium heat.  Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.  Serve the pozole in deep bowls and garnish with the above items.

These things are so cute, when they're growing the outer husk looks like hanging paper lanterns!

Look at all that GREEN!!

The Hominy makes this dish...