All Natural Energy Bites {again}

So, I have this recipe that people keep asking for.  Maybe it's because they taste like mini candy bar bites, or because I rant and rave, they're healthy, they're fast, and they're easy to anyone that will listen.  And then we all grab another and maybe another, because healthy never equates to calories, right? 

All Natural Energy Bites

Adapted from fooddoodles.com

Makes approximately 16 walnut-sized bites

1/2 C. nut butter ( almond butter, peanut butter or any kind of nut butter--I buy Adam's Natural Creamy Peanut Butter)

1/3 C. honey

1 C. old fashioned rolled oats

1 C. shredded unsweetened coconut (you can substitute here with any dry ingredients, including nuts and seeds.  

I used 3/4 C. wheat germ and a small handful of ground flax seed)

1-2 tsp. vanilla

1-2 tsp. spices (optional-I didn't add any, but you could add cinnamon or pumpkin spice)

Pinch of sea salt

1/2 C. of other add-ins such as nuts, seeds, dried fruit, dark chocolate chips etc. (I added chocolate chips)*

Directions:

1. In a large bowl, mix the nut butter, honey, vanilla and salt if desired. 

2.  Add the remaining ingredients.  Mix well.

3.  Place in the fridge for 15 or so minutes.

4. Remove from the fridge and begin to roll the dough into walnut (or smaller) size bites.

5.  Place in an airtight container in the fridge or in the freezer (we love the freezer!) for a quick and delicious snack!

*Tonight I made this a bit differently than normal.  Here's the thing:  if you get the base goodness correct (the nut butter, honey, vanilla, sea salt), you really can't go wrong.  Just don't get too carried away with dry ingredients or they wont stick together. 
Once I had the base, I added 1 C. oats, 1/4 C. ground flax, & 1/2 C. almond flour.  Then I added a handful of semi-sweet chocolate chips. 

I quadrupled this recipe once, for a family reunion a couple summers ago.  It took hardly any time-except for the rolling, and I popped them in the freezer.  On my way out the door in the morning, I grabbed them, and threw them in the car.  And what do you know?  After a lazy day in the sun, my family snack was ready to go.  No plates, no wrappers, no fuss. Can't beat it.

Do you have a quick, go-to snack recipe that your friends and family love?  Let's share recipes!

All Natural Energy Bites

So, I have this recipe that people keep asking for.  Maybe it's because they taste like mini candy bar bites, or because I rant and rave, they're healthy, they're fast, and they're easy to anyone that will listen.  And then we all grab another and maybe another, because healthy never equates to calories, right? 

All Natural Energy Bites

Adapted from fooddoodles.com

Makes approximately 16 walnut-sized bites

1/2 C. nut butter ( almond butter, peanut butter or any kind of nut butter--I buy Adam's Natural Creamy Peanut Butter)

1/3 C. honey

1 C. old fashioned rolled oats

1 C. shredded unsweetened coconut (you can substitute here with any dry ingredients, including nuts and seeds.  

I used 3/4 C. wheat germ and a small handful of ground flax seed)

1-2 tsp. vanilla

1-2 tsp. spices (optional-I didn't add any, but you could add cinnamon or pumpkin spice)

Pinch of sea salt

1/2 C. of other add-ins such as nuts, seeds, dried fruit, dark chocolate chips etc. (I added chocolate chips)

Directions:

1. In a large bowl, mix the nut butter, honey, vanilla and salt if desired. 

2.  Add the remaining ingredients.  Mix well.

3.  Place in the fridge for 15 or so minutes.

4. Remove from the fridge and begin to roll the dough into walnut (or smaller) size bites.

5.  Place in an airtight container in the fridge or in the freezer (we love the freezer!) for a quick and delicious snack!

I quadrupled this recipe once, for a family reunion last summer.  It took hardly any time-except for the rolling, and I popped them in the freezer.  On my way out the door in the morning, I grabbed them, and threw them in the car.  And what do you know?  After a lazy day in the sun, my family snack was ready to go.  No plates, no wrappers, no fuss. Can't beat it.

Do you have a quick, go-to snack recipe that your friends and family love?  Let's share recipes!

 

An Apple Harvest & Sour Cream Apple Pie

One of my most favorite things about living on this piece of property, is the apple trees out the kitchen window.  Here, as I sit on the couch, I can see tree limbs weighed down by golden bursts of fruit, and it near sends me into a frenzy as I don't want any one of them to go to waste!!

Last week we had just the opportunity to use said apples.  We made last-minute dinner plans with friends, and because the days have felt short and crazy lately, I opted for this slow-cooked meal and decided it was time for an apple dessert or bust! 

{Insert heaven in a pie pan.} 
{Insert another reason why I need Crossfit this holiday season.}

So upon Husband's return from work that day, I sent him and Uncle Tim to the trees with the golden bursts of fruit, and told them dessert was in their hands, and they did not disappoint.  Nor did the littles.  Which is why we made two pies!

Adapted from All Recipes 
INGREDIENTS:
1 unbaked 9 in. pie crust                              2 1/4 C. diced apples
3/4 C. sugar                                                          
2 Tbsp. all-purpose flour                               TOPPING:
1/8 tsp. salt                                                  1/3 C. sugar
1 C. high quality sour cream                          1/3 C. all-purpose flour
1/2 tsp. vanilla extract                                   1 tsp. ground cinnamon
1 egg                                                         1/3 C. chilled butter, diced

DIRECTIONS:
1. Preheat oven to 425 degrees F.  Press pie crust into and up the sides of a 9 inch pie pan OR use Marie Calendar's ready-made pie crust like I did.
2.  In a medium bowl, stir together 3/4 C. sugar, 2 Tbsp. of flour and salt.  Mix in the sour cream, egg and vanilla until smooth.  Add apples, and stir to coat.  Scrape the mixture into the pie shell.
3.  Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F, and continue baking for 30 minutes more.
4.  While the pie is baking, prepare the topping in a medium bowl.  Stir together 1/3 C. of flour, 1/3 C. sugar, and cinnamon.  Cut in the butter until the mixture resembles fine crumbs.
5.  After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until the topping is lightly browned.  Allow the pie to cool, then refrigerate until chilled before serving.   Serve a la mode with vanilla ice cream or with a dollop of homemade whipped cream.  

Do you have any apple recipes that I should know about?  Do share!

 

Schmidt's Super Awesome Chili

Like many of you, I believe soups, stews and chili are one of the perks of fall and winter.  And today, as the rain fell for the first time in months, and with my pumpkin spice candle lit, all I could think about was warm drinks, meals, baking...

and curling up on the couch to read. 

But now, let's talk chili.  Oh, boy.  There's chili and then there's chili!

Sure, there's canned chili, boxed chili, throw-yourself-together-an-almost-chili, so on and so on.  Then there's chili that'll knock your socks off and you'll never go back.  

Why would you?

Let's talk details.

Schmidt's Super Awesome Chili 

Throw a party; it's that good.

 Side note: This recipe came to me after a night out in Portland with the girls, and it was the best late-night meal, a girl could stumble upon.  My friend, Shannon and her Husband have given me kind permission to pass along their recipe.  Thus, the recipe has taken on a surname. 

And trust me, the "Super Awesome" bit is for real.

Serves 6

Ingredients:

2 teaspoons of oil (or whatever to cover the bottom of your pot)

2 onions, chopped

3 cloves garlic, minced

1- 1 1/4 lb. lean ground beef or turkey

1 (14 1/2 oz.) can diced tomatoes

1 can dark beer

1 cup strong coffee

2 (6 oz.) cans tomato paste

1 can beef broth

1/2 C. brown sugar

3 1/2 tsp. chili sauce (I used 1 tsp. and it was spicy.  Careful with this stuff!)

1 Tbsp. cumin

1 Tbsp. cocoa

1 tsp. oregano

1 tsp. cayenne pepper

1 tsp. coriander

1 tsp. salt

4 (15 oz.) cans kidney beans

1 chili pepper, chopped (I omitted for the little ones)

Directions:

1.  Heat oil.

2.  Cook onions, garlic and meat until brown.

3.  Add tomatoes, beer, coffee, tomato paste and beef broth.

4.  Add spices, stir in 2 cans of kidney beans and pepper.

5.  Reduce heat and simmer for 1 1/2 hours.

6.  Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

A few of my notes:

• It will be soupier than the picture shows (these photos were taken on day 2).
• Follow the directions.
• Let it simmer for the full two hours.  It'll meld the flavors deliciously.
• Top with cheese and sour cream/Greek yogurt and cilantro if your heart desires.
• Serve with your tastiest cornbread/corn muffin recipe.
• Enjoy!  

30 before 30: Make Ice Cream--Nectarine Ice Cream

I'm attempting to complete a list of 30 things before I turn 30 in September, and I've got my hands full!  You can read the rest of my 30 things here.

When I was a kid, my parents would make ice cream.  Vanilla, chocolate mint and berry flavors are what come to mind when I recall that homemade goodness.  I still remember how the mint ice cream would melt in your mouth, but the chocolate chips wouldn't, so I'd move them aside while I enjoyed the mint ice cream.  About half the time I'd go back to eat the chocolate chips.

It has been a couple years now that I've put "make ice cream" on my list of summer to dos, and finally, it has been done!  And it turned out just like my Mom's.  There is a whole ton of it in the freezer that I'm ignoring because it's not "sweet sunday," anymore.  Seriously, it was about time I put a regulator on the sweets business, and keeping it to one day of indulgence works for me. 

NECTARINE ICE CREAM

4 eggs

4 c. whipping cream

2-1/2 c. sugar

2-1/2 Tbsp. vanilla

6 c. half & half

1 pureed nectarine

To add:

3 finely diced nectarines

Beat eggs lightly; mix all ingredients well. Pour into 1 gallon ice cream freezer.  Mix and freeze for 20 minutes (follow your ice cream maker's directions).  During the last five minutes, add the three finely diced nectarines.  Complete mixing. 
Note: This is my Mom's vanilla recipe with fresh fruit.  You can change this recipe up by using the top 5 ingredients as the vanilla base and adding in flavors, candy bar bits and fruit to your liking.

Now, I want to try other flavors!

What's your favorite ice cream flavor?

My favorites are mint chocolate chip and peanut butter chocolate.

Good old fashioned strawberry usually hits the spot, too.

Banana Chocolate Cupcakes

It all started with ripe bananas on the counter.  When I'm feeling like being good, I throw said bananas in the freezer for smoothies.  When I'm craving a treat, they end up in my kitchen Aid, being used to make some flour-filled treat that I most often regret. 

And that's what happened.

Oh yeah, and we have a friend in town who had a birthday--

so I sorta blame these cupcakes on him.

Banana Cupcakes

3 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 cups sugar

3 eggs

1 1/8 cups oil

1 1/2 teaspoons vanilla

3 ripe bananas, mashed

1 1/2 cups milk

1.  Preheat oven to 350 degrees. 

2.  In a large bowl, mash bananas.

3.  Add in eggs, oil, vanilla, milk and mix together.

4.  Add dry ingredients and mix together gently.

5.  Fill muffin liners a little fuller than 3/4 full.  When I did this I got taller cupcakes.

BUT variances in oven heat, altitude, baking powder etc. may be factors. 

To be safe you could start out to 3/4 full.

6.  Bake for 20-24 minutes; until a toothpick comes out clean.

7.  Cool completely before frosting.

Chocolate Cream Cheese Frosting

1/2 cup butter--cool

8 oz. cream cheese cold

1 tsp. vanilla

1/2 cup cocoa powder

4 cups powdered sugar

1-2 tablespoon heavy cream

1. Blend together butter and cream cheese in large mixing bowl.

2.  Add vanilla and cocoa powder and mix together until the cream and cocoa combine.

3.  Add powder sugar and mix on low, gradually increasing to medium
until mixture is fluffy.

4.  Add in 1-2 tablespoons of cream and mix till even more fluffy.  Keep in mind the consistency that you would like if you are planning to frost cupcakes.  When the beaters in the frosting form peaks and stay there, is my rule of thumb for a good consistency for frosting cupcakes.
5.  Frost your cakes.
6.  Devour.

cupcake recipe adapted from here.

frosting recipe adapted from glorious treats.

Heart-Shaped Baking

We had a good, wet weekend!  You?

One of my favorite things to do with the kids--especially on a raining day, is bake.

Any time I'm in the kitchen, Brooklynn pulls up a stool and insists on helping, so we've started telling her that she'll be cooking us dinner in just a couple short years! 

In fact, as I write this, she has me helping her with her Easy Bake Oven.  It's not exactly what I wanted to do this morning as I drink my coffee,

but the girl is determined--especially since Dad asked her for a cookie last night.

So chocolate chip cookies in a plastic oven at 9am it is.

On Saturday, we were out of crackers and in need of a project,

so we made these:

Homemade 'Wheat Thin' Style Crackers

To make it more fun, the kids chose cookie cutters to cut the crackers into shapes.

Using cookie cutters made the process long, but they turned out cute and tasty!

Owning a set of heart cookie cutters is a must!

Remember when we made these?

Heart-Shaped Oreo Cookie Truffles

Heart Potatoes

Anything heart-shaped wins, no?!

Hmmm...what should it be next?

P.S. Don't forget to enter the $75 gift certificate GIVEAWAY!  Ends tomorrow!

Perfect Pumpkin Bread

The weekend was long, lazy and nice.  It was so lazy and relaxing that I can't remember much of it, except that our good friends, who just moved near Seattle, stayed the evenings at our home.  My friend and I both were having an especially tired weekend, that two of the nights we fell asleep on the couch during TV and talking. 

Last night, in effort to utilize Brooklynn's still-fresh pumpkin that hadn't yet been removed from the porch (don't judge--it's a huge porch), the kids and I made pumpkin bread.  This bread is so good, that it brought highlight to the weekend (besides our company of lovely friends, of course)!

You know I only pass along the best, right? 

So don't delay!  This recipe should be copied, jotted down or baked, now.

Perfect Pumpkin Bread

adapted from Downeast Maine Pumpkin Bread

16 oz. fresh pumpkin

or 1 (15 ounce can pumpkin puree)

4 eggs

1/2 C. vegetable oil

1/2 C. apple sauce

splash of vanilla

2/3 C. water

 1 C. brown sugar

2 C. white sugar

3 1/2 C flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. ground ginger

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).  Grease and flour three 7 x 3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Stir the dry ingredients into the pumpkin mixture until well blended.  Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. 

Loaves are done when inserted toothpick comes out clean.

Want to make this recipe supreme?  Add cream cheese frosting to the top!

Go here for my family's cream cheese frosting recipe.  It's the best.

What have you been baking lately?

x

image

The Best Fondue.

Last night, we had good friends for dinner, and this quick appetizer (thanks to my sister, Tammy) received rave reviews.  "It's better than Gustav's," one of our visitors said, and that's what I'm after--easy recipes as good or better than the restaurants. 

It's easy, delicious and you can't go wrong--unless you burn it.  Yeah, be careful with that.

Two Cheese Fondue

3 Tbsp. butter
1/8 tsp. Cayenne Pepper
3/4 C. chicken broth or stock
1 tsp. minced onion
1/4 lb. swiss chese, finely sliced
3 Tbsp. flour
3/4 C. half and half or light cream
1/4 C. parmesean cheese, shredded

Directions:

1. Melt butter in fondue pot.
2. Blend in flour and cayenne.
3. Gradually add liquids.
4. Add onion and cook, stirring until thickened.
5.  add cheese and cook until melted.

Dunkables: cubes of French or Italian bread, olives, mushrooms, cauliflower, broccoli, cherry tomatoes, potatoes, apple chunks, celery.

You up for some Friday night Fondue? 

I think tonight at the McCully Ranch,

whilst Husband is away setting up camp for his deer hunt,

there will be some crafting and relaxing and possibly another round of Fondue.

Happy Weekending!

xx

pinterest

Jam Cookies & Blackberry Jam Winners!!

Thanks for entering my

{Lemon Infused}Blackberry Jam Giveaway!

I love sharing treats with you guys!

The winners each receiving one jar of jam are....................

No. 15 Heather
&
No. 2 Suzi

Congrats!
I'll be sending you an email shortly to get your mailing address
so I can send you your package of goodness.

Speaking of jam, I have favorite childhood cookie recipe to share with you.

 

Jam Cookies

1 C. butter

1 C. sugar

2 eggs

2 tsp. vanilla

1 tsp. salt

2 2/3 C. flour

1. Preheat oven to 375.

2. Cream butter, sugar, eggs and vanilla.  Add in dry ingredients and mix.

3. Roll dough into medium size balls

 (about the size of a walnut).

4. Make a thumb-print in the center of each cookie and fill with jam.*

5. Bake cookies for 6-8 minutes; until bottoms are golden brown.

*Add sprinkles if they make you happy.

xx

Homemade Iced Vanilla Coffee

It has been a long day of cleaning, doing dishes (yes, I'm still without a working dishwasher), and weeding. Because the front yard is looking a tad more inviting, and because I deserve a break every now and then, I decided to enjoy a quiet moment or two on the front porch with some homemade iced coffee and my book.  Plus, I felt it in my heart that Husband needed a cold one, as he's been working up in the shop sawing and welding or doing whatever he's up to that requires jeans with grease on them and dirt smudges on his face.  Yes, quite attractive.

Iced Coffee

4 cups fresh brewed coffee

1/2 teaspoon vanilla extract

1/4 cup white sugar

1/4 cup boiling water

3 cups ice

1/2 cup cream ( I used 1% milk today)

Directions

Refrigerate coffee until cool, about 30 minutes. Stir vanilla extract and sugar in the boiling water until dissolved. Refrigerate sugar mixture until cool, about 30 minutes. Divide the ice and chilled coffee evenly between the four glasses. Stir in cream and sugar mixture, to taste.

Mmm Hmm.

Until next time,

Recipe taken from All Recipes

Awesome Portobello Mushroom Burgers

It's summer...right?

The sunshine may not be here to stay, yet, in the northwest, but one thing is for sure--it is staying light out later!  I do love how the days seem longer during these summer months.  Though, there is a problem...I haven't easily adjusted to having dinner at a normal hour!  Seems we are out and about or  out in the yard until dark these days.  Anyone else eating at 8 o'clock pm lately?? 

Tonight we're eating Portobello Mushroom Burgers, and since they are just about to hit the grill, I thought I'd post the recipe and the photo of them in their marinade.  I've made these 2-3 times already, and they have proven to be a summer BBQ hit!

The marinade is easy and delicious. 

I have become quite a fan of balsamic vinegar added to recipes.

Portobello Mushroom Burgers

4 portobello mushroom caps

1/4 C. balsamic vinegar

2 Tbsp. olive oil

1 tsp. dried basil

1 tsp. dried oregano

1 Tbsp. minced garlic

salt and pepper to taste

4 (1 oz.) slices of provolone cheese

Directions:

1. Place the mushroom caps, smooth side up, in a shallow dish.  In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt and pepper.  Pour over the mushrooms.  Let stand at room temperature for 15 minutes or so, turning twice.

2. Preheat grill for medium-high heat.

3. Brush grate with oil.  Place mushrooms on the grill, reserving marinade for basting.  Grill for 5 to 8 minutes on each side, or until tender.  Brush with marinade frequently.  Top with cheese during the last 2 minutes of grilling.

4.  Add mushroom to your favorite buns--toasted if you'd like and add the rest of your favorite fixings.  Mayo, Dijon mustard, lettuce, tomato, avocado etc.  

They're bound to be a favorite!

Thank you Bob Cody from Allrecipes.com for this recipe!

Have you entered the giveaways yet??  It ends tonight, so get your entries in!  I'm giving away three $15 shop credits to my new Etsy shop, The Huntress, and YOU could be a winner!

xx

Primrose Bakery's Lemon Cupcakes

I'm a sucker.
...for all things lemon that is.
But most of you already know this.

So, when my good friend whose birthday we celebrated this last weekend, said she, too, loved lemon, I was all over it.

Fresh Lemon Cupcakes with Lemon Buttercream Frosting

from the book, 'Cupcakes From the Primose Bakery'.

Makes about 16 cupcakes

8 Tbsp. unsalted butter at room temp.

1 C. plus 2 Tbsp. sugar

2 large eggs

1 C. self-rising flour*

3/4 C. plus 2 Tbsp. all-purpose flour

1/3 C. 2% milk, at room temp.

2 Tbsp. freshly squeezed lemon juice

1 Tbsp. sour cream

Grated zest of 1 lemon (you need 1 tsp.)

1. Preheat oven to 350 degrees and line 12-cup muffin tin with cupcake liners.

2. In a large mixing bowl cream the butter and sugar until mixture is smooth (may take 3-5 minutes using an electric hand mixer).  Add the eggs, one at a time, mixing for a few minutes after each addition.

3.  Sift the flours together into a separate bowl.  Mix the milk, lemon juice, and sour cream together.  Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and the milk have been added, incorporating the lemon zest with the last third of the flour.  Don't work if the mixture starts to curdle: simply add another spoonful of all purpose flour and beat well.
4.  Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake for about 25 minutes until slightly raised and *golden brown.  To check if they are cooked, insert a toothpick in the center of one of the cupcakes--it should come out clean.
5.  Remove from oven and leave the cupcakes in the pan for about 10 minutes before placing on wire rack to cool.  Once they are completely cool, frost the cupcakes with lemon buttercream and decorate with a candied lemon slice or a little finely grated lemon zest.

NOTES:

This recipe makes a perfectly citrus denser cupcake.  Husband and I were a tad surprised when we shared one on the way to the party.  They were good, but didn't have the spongy, moist texture that I am used to.  This makes me curious if all of Primrose's cupcakes have this same texture? 
*They don't need to get very golden brown before they are done.  Mine were fairly light in color and were plenty done.
*I used only all-purpose flour.

Lemon Buttercream Frosting
Makes enough to frost 15-20 regular cupcakes or 1 "two-layer" cake

8 Tbsp. unsalted butter, at room temperature
2-3 Tbsp. freshly squeezed lemon juice
Grated zest on 1-2 unwaxed lemons (you need 2 tsp.)
4 1/4 cups of powdered sugar, sifted

1.  In a large mixing bowl beat the butter, 2 tablespoons lemon juice, lemon zest, and half the powdered sugar until smooth-this can take several minutes with an electric hand mixer. 
2.  Gradually add the remainder of the powdered sugar and beat again until smooth and creamy.  If needed, thin with additional lemon juice.

Now enjoy! 

Do you have any favorite lemon dessert recipes?
I'd love to know about them!

Slow Cooker French Dip Sandwiches

I found this recipe about a year or so ago, adapted it some, and it is a hit every time.

It's easy, delicious, and it stands to make your mouth water all day while it's a cookin'.

Now go get your crockpot.

Slow Cooker French Dip Sandwiches

You'll need:

2.5-4 lb. rump roast

1 (10.5 oz.) can beef broth

1 (10.5 oz.) can condensed French Onion Soup

1 (12 oz.) beer--choose your fav.

Hogi Rolls or bread of your choice

Butter for spreading on the rolls

Sliced Swiss or Mozzarella cheese (I found both to be delicious)

1.  Place rump roast in the slow cooker.

2.  Add beef broth, onion soup and beer.

3.  Cook on low setting for 7-8 hours.

4.  Preheat oven to 350 degrees.

5.  Split Hogi Rolls and spread with butter.  Bake for 10 minutes.

6.  Adjust oven temperature to broil letting bread toast.  Watch carefully.  Should only take 2-3 minutes tops.

7.  Remove rolls from oven, and top with sliced Swiss cheese.  Place back in oven to melt cheese.  Watch carefully.  Should only take 1-2 minutes.

8.  Slice the meat on the diagonal, and place on the rolls.  It will be very deliciously tender.  Serve the sauce for dipping.

C'mon.  Could it be any easier??

Or tastier??

Because I am not a food photographer, image via That's Some Good Cooking.

Roots & Our Favorite Chicken Adobo Recipe

Yesterday, at the market, the sweet, young worker behind the deli counter asked me if I was Italian.  I've been asked this before, and without being able to yes, or being able to tell her that I have some fantastic line of anything, I had to tell her no.  I've been asked if I am from various descents--Italian, Brazilian, Filipino, even Russian, and have wallowed in a few brief moments of my lack of any exotic ethnicity.  My mother got similar questions growing up.  Was she Polynesian?--especially since she lived in New Zealand for some years, but the answer was, of course, no.  I have, however, learned that I am English--Welsh to be exact, and one of my family's lines can be traced back to the Isle of Mann, which is an island located between the islands of Great Britain and Ireland.  Can you tell I am finding this information to be quite intriguing?!

Husband, on the other hand, has a more colorful background.  His father has Irish blood-lines, while his real mother is half Filipino and half Native American, so our children have acquired 1/8 Filipino and 1/8 Native American blood, along with their English and Irish heritage, and I have to say, that I am quite proud of their background.  Husband's other mother is full Filipino, which is fantastic, especially since both of these women can cook!  So it is with great pleasure that I am learning more about our heritage, and have been learning to cook a bit ethnically, too!

One of the dishes from Husband's childhood that I've learned to cook is Chicken Adobo, and it's one of our favorites!  I probably make it 2-3 times a month, and each time we feel right at home.  I know, I'm such a wannabe. 

image via

Chicken Adobo

Cook it. Love it. Devour it.

NOTE: If any of you have come back for this recipe, I have added one more cup of water. Instead of 1 C. it is now 2 C.  Husband likes more sauce and I think you will too!

8 chicken legs*
fresh garlic
3 chopped bay leaves
1 1/2 T. olive oil
whole black pepper*
1 C. soy sauce
1 C. white vinegar
2 C. water
3-5 red potatoes quartered

Directions:
1. Heat olive oil in large pan on medium heat.
2. Add garlic and meat, lightly browning on all sides.
3. Add in other ingredients.
4. Add in potatoes
5. Let simmer for 25-30 minutes until chicken and potatoes are fully cooked.
6. Serve over rice and enjoy!

*I grew up eating chicken breast, so I'm not going to lie--eating the chicken off the bone is something I had to get used to.  I do plan on using chicken breast the next time I make it to see how it compares. I think it'd be just as wonderful, however, they say bone-in adds flavor. Am I right on this??
*Add whole black pepper to your liking. I usually put in 10-12 whole (tiny) black pepper.

Do you have any recipes that have been passed along to you by family members that you love?

Banana Sour Cream Bread

ANNOUNCEMENT: Our long-awaited, exciting move has begun.

This morning, in need of a break from packing,

and all the change that has been swirling about,

I whipped up some Banana Sour Cream Bread.

In the midst of his shuffling between rooms and sorting through spaces,

Husband noticed me in the kitchen.

"You're making that, now?" he asked.

"Yep."

Then before we knew it, it was more than half gone. 

And now I need to go on a run.

When in need of normal:

bake.

Banana Sour Cream Bread

1/2 C. butter shortening

1/2 C. white sugar

1/2 C brown sugar

2 eggs

3 ripe mashed bananas

1/2 tsp. vanilla

1/2 C. sour cream

1 tsp. baking soda

1/4 tsp. salt

2 C. flour

1 C. chopped nuts (if desired)

1/4 C. sugar

1/2 tsp. cinnamon

1.  Cream shortening and sugar.  Beat in eggs, bananas and vanilla.  Add sour cream. 

Gradually add dry ingredients. 

2. Mix sugar, cinnamon (and nuts if desired) and set aside. 

3.  Grease bundt pan.  Add half nut mixture to bottom of bundt pan and add 1/2 of batter.  Add remaining nut mixture, then add rest of batter. 

4.  Bake at 350 for 45 minutes.  Cool 5 minutes in pan.  Invert onto plate and enjoy!

Updates on the move soon. 

Gather up your homesteading tips--

I'm going to need them.

Oreo Cookie Truffles

The other week, my sweet friend thanked me for something

{that hardly deserved a thank you} with a package full of truffles. 

On the note she wrote--The Little Things.

I had mentioned truffles in my recent Little Things post,

so I so was touched by her thoughtfulness.

It is truly the little things and kind gestures from friends that make each day.

Thank you, Britt!

However, her kind gesture hardly ended there.

When she handed over the package and said they were Oreo Cookie Truffles,

I knew they were trouble.

C'mon.  Oreo. Truffles.

So then, I pre-planned my next excuse to make this sweet treat.

For Brooklynn's Valentine's of course!

We used Bakerella's Oreo Truffle recipe,

and let me tell you--it is heaven in a truffle.

In our matching aprons,

Brooklynn assisted me the entire way through...

I cut

and she helped dip.

Then she gave them her special touch,

 and her designs about melted me.

   Of course, she made the "B" truffle to take to her party for herself.

Who wants even lines, anyway?

then we enjoyed a few...

and packaged up the rest.

Then all sorts of silliness ensued.

The mess in the kitchen was worth it.

Festive. Fun. Delicious.

And it was a perfect time with my girl.

Now, when are you making these?