MISC – Page 84 – Chasing MY Life WHEREVER it Leads ME

ARE YOU READY FOR SOME FOOTBALL? TAILGATING TIME

WOW we’re already into week 2 of preseason football.

I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

We are big football fans here. The games are always party times even if it’s just the family. Having a game day buffet just makes it more festive!

I remember when I was a kid. My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.

So how about we get this party started?! Come join us. Link up all your favorite tailgating goodies throughout the entire 2013-14 football season! I will repost the linky on or around the first of each month as a reminder.

COOKING with KIDS

15% percent of children today are overweight and one of the many major reasons is their easy access to unhealthy food and the preconceived ideas that cooking is hard. Obesity, diabetes and liver disease are some of the consequences of kids not being comfortable in the kitchen.

The new Web series “Jr. Chefs of America” paves the way for kids to not just help in the kitchen but also to lead the cooking process. The program features confident teenagers giving live cooking demonstrations of their own recipes, showing that cooking is fun and easy — and one avenue to help stop the junk food epidemic.

“Jr. Chefs” is both entertaining and educational for children — with delicious looking food and a catchy theme song.

My most recent personal experience of cooking with kids was with my girl scouts a few years ago on some simple tasks and the time with Amber a couple of summers ago. What readily comes to my mind though is my grandma teaching me way back when.

Grams would let me wear her apron which she so cleverly converted into a size that fit me pretty well. Then she would bring a kitchen chair over to the counter and let me climb up on it. She would let me help her do simple measurements or read her the recipe (that she already knew by heart, but wanted me to learn to understand) or stir pancake batter. When she taught me to measure it was EXACT, (though she didn’t herself and I grew into a by sight and feel cook myself). You used a table knife to level off the top of the measuring cup. She also taught me how to make the best cakes with double sifting. These days they say you don’t need to sift, but I feel I get a better texture and moister cake by still sifting.

No matter how old they are, kids want to help in the kitchen and we should be glad and always welcome their eagerness. Much of our life revolves around food and cooking in one way or another and boys as well as girls should learn at the very least, the basics. As Barbara pointed out, even finicky eaters become better eaters when they are a part of the process of making their own food.

You can include children of all ages in any food preparation. Just be aware of their capabilities and base their tasks on that. For example, every kid wants to wield the meat cleaver, but probably shouldn’t.

Start their tasks with simple ones like learning to measure correctly, snapping beans, washing vegetables, measuring rice, when to add the different ingredients and even simple things like cracking an egg which can certainly be messy, but every kid wants to do it! Grandma taught me to crack eggs into a separate bowl instead of directly into a recipe which turned out to be a very valuable lesson. You can always pick out egg shells if the only thing in the bowl is a single egg, but you don’t want to be doing it from a bowl with all your cookie makings in it. There was a point when I was using farm fresh eggs and let’s just say I was certainly glad I still used that separate bowl for eggs or my whole cookie batch would have needed to be tossed out. Kids can roll dough or meat into cookies or meatballs. They can use a fork to criss cross the tops of peanut butter cookies. Teaching them to clean up as they go will also be a benefit in so much of their life! If all goes well, this will also bleed over into cleaning up their toys and/or rooms.

As for that meat cleaver task at hand, you can take turns so that their tasks don’t involve the sharp implements, but yours do. Most importantly make it fun for you and them. The more fun they have, the more likely they are to want to learn more and more.

MOZZARELLA STICKS

MOZZARELLA STICKS

12 egg roll wrappers

12 string cheese

sunflower oil

Marinara sauce

Start in the corner of the egg roll wrapper and roll cheese half way.
Fold in at the corners
Brush remaining open edges with water and continue rolling until well sealed.

Heat 1/2 inch of oil to 375˚.
Fry sticks a few at a time until golden brown all the way around.
Drain on paper towels.
Serve with marinara.

TAILGATING TIME – ARE YOU READY FOR SOME FOOTBALL?

Tomorrow night is the Hall of Fame game, the kick off to NFL preseason football! I’m making up 2 new tailgating recipes tomorrow – one for NASCAR in the morning and another to celebrate the beginning of FOOTBALL tomorrow night.

We are big Miami Dolphin fans here. The games are always party times even if it’s just the family. Having a game day buffet just makes it more festive!

Let’s Go Dolphins! 🙂

SALTED CARAMEL CHEESECAKE CUPS

Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good! It was also rich so I’m very glad I made it in these small ramekins for individual servings!

SALTED CARAMEL CHEESECAKE CUPS

CHEESECAKE

1/2 pound softened cream cheese

1/2 cup sugar

2 JUMBO eggs at room temperature

1/2 cup sour cream

CARAMEL

6 tablespoons light corn syrup

1/2 cup + 2 tablespoons sugar

3 tablespoons unsalted butter, cubed

1/2 cup heavy cream

1/2 teaspoon sea salt

Preheat oven to 325°.
In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
Add eggs, beating until incorporated after each egg.
Beat in sour cream.
Pour into ramekins.
Set ramekins in a baking dish and add water to midway up the ramekins.
Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
Turn off oven and leave cheesecakes undisturbed for 1 hour.
After 1 hour transfer ramekins to cooling rack and cool completely before covering.
Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.

Meanwhile make the caramel.

In a heavy saucepan heat the corn syrup.
Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
Turn off heat and carefully stir in butter with a long spoon. Careful, it will spit.
Add the heavy cream in a thin stream, stirring constantly until smooth.
Add salt and blend well.
Transfer the caramel to a heatproof container and allow to cool.

To serve:

Heat caramel in small increments until desired temperature.
Pour a spoonful over each cheesecake and serve.

TERIYAKI CHICKEN – SLOW COOKED

I have a stack of recently tried recipes on my desk that has collected a layer of dust. I guess it’s time to get them posted versus dusting them. I split the recipe into thirds since there are just the 2 of us and it fit perfectly into a small crock pot.

TERIYAKI CHICKEN

12 boneless, skinless chicken thighs

3/4 cup sugar

3/4 cup soy sauce

6 tablespoons apple cider vinegar

3/4 teaspoon ground ginger

2 cloves garlic, minced

1/4 teaspoon white pepper

5 teaspoons cornstarch

5 teaspoons cold water

Place chicken in crock pot.
Whisk together the sugar, soy sauce, garlic, ginger and pepper.
Pour over chicken.
Cover and cook on low for 4 hours or until chicken is tender.
Remove chicken to a serving platter, keeping it warm.
Pour soy sauce into a sauce pan and bring to a boil.
Whisk together the cornstarch and cold water until smooth,
Gradually add cornstarch mixture to the soy sauce mixture, cooking until thickened.

TIME TO UNPLUG – PINK & PURPLE HARMONY QUILT

I’ll never completely unplug, but I need some creative downtime away from the computer so decided to start a new quilt. Those of you that know me well will laugh because you know I’m not a pink person and this quilt will have A LOT of pink in it. I thought the pattern choice was apropos also, it’s name is HARMONY.

TIME TO UNPLUG – PINK & PURPLE HARMONY

A LITTLE BIT CLOSER TO CATCHING UP

Spent the weekend trying to pull off a surprise party for my brother-in-law that in the end he knew about, but we all had fun anyway.

Came home to tons to do starting with laundry and paperwork so I’m staying super busy. I did get a bit closer to accomplishing a project that I’ve been working on for years – an ARMY quilt for hubby – all it needs now is the binding.

RITZY CHEDDAR CHICKEN

Evidently I hit the jackpot on new recipes this week. Hubs was getting tired of all the chicken I was serving so I was looking for a way to “spice” up chicken without actually using too many spices. Diet here still consists of virtually spice and acid free ingredients due to all my health needs, but 2 recipes so far this week have done it! On the other hand I will NEVER be posting the recipe for potato crusted Tilapia – that recipe sucked big time! Now as good as this was I want to try it again using this recipe for the chicken and the Lemon Cream Chicken sauce from last night.

RITZY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 boneless, skinless breasts**

1 sleeve RITZ crackers

salt and pepper to taste1/2 cup whole milk

2 cups grated cheddar cheese

SAUCE

1 can cream of chicken soup##

2 tablespoons sour cream

2 tablespoons butter

Pre-heat oven to 400 degrees.
In a food processor grind crackers until fine.
Generously salt and pepper chicken pieces.
Soak chicken pieces in the milk.
Dredge chicken pieces through the cheese first and then the crumbs. Press each layer into the chicken pieces.
Spray a baking dish with PURE or PAM.
Lay chicken pieces into the baking dish.
Cover with foil and bake 30 minutes.
Remove the foil and bake another 5-10 minutes or until chicken is golden brown.

While chicken is baking begin the sauce.
In a medium sized sauce pan combine the soup, sour cream and butter with a whisk.
Stir over a medium high heat until sauce is hot.
Serve over chicken.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times. This helps for portion control and works wonders! Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals. This it happens allows me to try even more recipes as long as I adjust them to feed 2.

## I make my own cream soups if you prefer:

3 tablespoons butter

3 tablespoons WONDRA flour

1/4 teaspoon salt

1/4 teaspoon poultry seasoning

1/2 cup milk

1/2 cup chicken broth

Melt the butter in heavy saucepan.
Blend in flour and salt. Cook until bubbly.
Remove from heat and gradually stir or whisk in liquid.
Return to heat and cook, constantly stirring until smooth and thickened.

LEMON CREAM CHICKEN

When I first started blogging it was about home renovations that were forced on us when we bought some investment property. Soon after though I realized that my favorite blogs to read and the women I met were those of the foodie genre. Since then I have made more recipes from the scraps of paper I collected over the years. Some were real duds, but some shone brightly.

Tonight the Lemon Cream Chicken shined the brightest of all recent recipes I’ve tried. So, I’m going to share it with you and hope you enjoy it as much as we did!

LEMON CREAM CHICKEN

1/3 cup WONDRA flour

salt and pepper to taste

4 skinless, boneless chicken breast halves**

3 tablespoons butter

1 KNORR chicken homestyle stock tub

3/4 cup hot water

1 cup whipping cream

Juice of 1 large lemon

1/4 pound fresh mushrooms, sliced

Wash and dry chicken pieces.
Generously salt and pepper each side.
Dredge in the flour, pressing to coat well.
In a large skillet, melt butter.
Add chicken pieces and brown on each side. Remove chicken and keep warm.
Add KNORR stock and hot water, whisking into drippings until well blended.
Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
Whisk in the lemon juice and whipping cream until well blended.
Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.
Simmer to desired consistency.
Pour over chicken and mashed potatoes.

MY DAYBOOK for HAPPY HOMEMAKER MONDAY

It’s been awhile since I felt like I was in my regular routine. It’s time to try and get back into the groove of things.

THE SIMPLE WOMAN’S DAYBOOK is hosted by Peggy &

HAPPY HOMEMAKER MONDAY is hosted by Sandra at Diary of a Stay at Home MOM

Outside my window/WEATHER… VERY little sun is peeking through smokey hazy skies as firefighters continue to battle and are finally winning the “Mountain Fire”. As soon as they have it completely contained I am going to have to wash down the house starting at the roof peak and the pool will have to be REALLY cleaned as the ash is settling into the water and filter.

I am thinking… it’s a going to be a busy day as I continue to wade through the paperwork that has accumulated on my desktop.

I am thankful… for my family and their love.

In the kitchen… we have a few more new recipes still brewing for the July menu and I’m starting on some new ones for August too. I’ll post the successful ones on my food blog ALWAYS EAT ON THE GOOD CHINA.

Ritzy Cheddar Chicken
Lemon Cream Chicken
Potato Crusted Tilapia
Garlic & Brown Sugar Chicken

I’M WEARING… a swimsuit and coverup.

I’M CREATING… some quilt pieces that have been needing finished for a while (I just have problems sitting for any length of time due to the scar tissue from my cancer surgery), Christmas gifts for next year – quit laughing, these things take time and I’m also creating some new recipes. Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

MENU THIS WEEK:

MONDAY – Ritzy Cheddar Chicken

TUESDAY – Lemon Cream Chicken

WEDNESDAY – Potato Crusted Tilapia

THURSDAY – Garlic & Brown Sugar Chicken

FRIDAY –OUT

SATURDAY – BIL’s surprise birthday party

SUNDAY – C.O.R.N.

I am going… to BIL’s surprise birthday party and am looking forward to seeing family we’ve been missing.I am wondering… just who to contact next regarding the VA mess – seems like we’re always starting over.

MY READING LIST… love my kindle paperwhite and have been enjoying a new author (at least to me) Marie Force. Since Christmas I have devoured every book she ever wrote.

MY TV LINEUP THIS WEEK… ALL ON DVR SO I CAN SKIP THE COMMERCIALS LATER

FALLING SKIES
DROP DEAD DIVA
RIZZOLI AND ISLES
FRANKLIN & BASH
ROYAL PAINS
LONGMIRE
THE GLADES
SWITCHED AT BIRTH and many more…

I am hoping… things turn around soon

I am looking forward to… getting away for a few days next month for our anniversary.

I am learning… how to be patient, but also how to squeak the wheel for oil!

Around the house… were finishing a few projects.

I am praying… to live in the day and not worry about the future as much.

A favorite quote for today…Dreams are only thoughts you didn’t have time to think about during the day. ~Author Unknown

my morning coffee
cooler weather
my kindle
the laundry being done
the grocery shopping being done

MY TO DO LIST

Creating a few new recipes
getting into a new exercise routine to keep getting my energy back
laundry
grocery store
research
blog catch up

Favorite picture from my camera this week… I had my golden shaved for the oppressive heat this summer and she just looks so darned cute with her paws crossed so politely.

Category: MISC