Seasonal Nourishment

Seasonal Nourishment

 

Summer life brings a freshness to it that makes my soul sing! But alas all good things must come to an end. School is back and football has started. Food shifts are one of the first things that start to show me that another season is approaching and another is ending. With the heat still very high in our southern state it can be hard to transition to fall menu’s and hearty meals. Most of us are still craving the taste’s of summer. Because of this I have compiled a list of some of our favorites for this in between time.

“Food matters because it’s one of the things that forces us to live in this world — this tactile, physical, messy, and beautiful world — no matter how hard we try to escape into our minds and our ideals. Food is a reminder of our humanity, our fragility, our createdness.”
Shauna Niequist, Bread and Wine: A Love Letter to Life Around the Table with Recipes

Breakfast idea:

Walnut Coffee Cake Quick Bread

This is a staple in our house. I can hardly keep it in stock when I make it. It is incredibly good with warm butter or with a cup of morning coffee. The original recipe is from Joanna Gaines but I have changed it bacuse personally it was just to many ingrediaents and steps.

*You need three bowls and a loaf pan. Cook for about 40 minutes at 350 degrees.

bowl one:

1/2 cup of light brown sugar

1 tablespoon all purpose flour

1/2 teaspoon ground cinnamon

1 tablespoon butter melted

1/4 cup of chopped walnuts. (I buy raw whole and crunch them with a fork)

Bowl two:

1/2 cup sugar

1 tablespoon cinnamon

Bowl three:

2 cups of bread flour (I use Arnold brand)

1 cup sugar

1 teaspoon baking soda

a dash of salt

little bit over one cup of buttermilk

1 egg

1/4 cup oil (I use olive or avocado)

2 teaspoons vanilla extract

about 3/4 cup of walnuts. (I chop these minimally)

drop half of bowl three in your laof pan and then sprinkle all of bowl two on top. swirl with a knife to make marble look. drop rest of bowl three on top of mixture and then sprinkle bowl one one top. bake and enjoy.

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Lunch Idea:

Chicken Corn Salad

two cups of canned organic sweet corn

one package of chicken (about two servings) grilled and cubbed

cilantro-avacodo- olive oil -baby tomato’s- pesto sauce

mix all ingredients in a large bowl. Add fresh mozzarella – shredded

Rosmary Potaoes and green beans

I originally did this for our easter dinner meal but we love to make this ahead of time and eat it hot or cold!

boil red proptaoes until to your likeing

in a pan saute green beans with onion, scallions, and your choice of mushrooms (we use bella mostly) in avocado oil.

add cooked potatoes.

add salt, pepper and fresh rosmary. top with lemon garlic salad dressing.

 

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Appezizer idea:

Jalepeno Stuffed Peppers

slice peppers in half and throw away seeds

cover the center of pepper with cream cheese. Just the trough part. (If you over fill it will leak out all over your pan in the oven.)

wrap  entire pepper in bacon

lay them all out on a pan and cook in oven till bacon is crispy

Dinner Idea:

Paella

Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and cooked rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron oil, a bay leaf, parsley, a little chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

Meanwhile, heat 2 tablespoons oil in a separate skillet over medium heat on the grill with marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook till tender. Stir in shrimp if desired; cook, turning the shrimp, until both sides are pink and all meat is done.

 

Spread rice mixture onto the grill safe serving tray. (We usually just use the same big stirfry pan that the meat is in on the grill) Top with desired srirachi sauce and optional cheese.

 

“But my parents understood that the world that they made within the walls of our house was what constituted home. So I grew up in spaces framed by art and color, filled with candlelight, marked by beauty. I grew up within a rhythm of time made sacred by family devotions in the morning and long conversations in the evening. I grew up with the sense of our daily life as a feast and delight; a soup-and-bread dinner by the fire, Celtic music lilting in the shadows, and the laughter of my siblings gave me a sense of the blessedness of love, of God’s life made tangible in the food and touch and air of our home.
It was a fight for my parents, I know. Every day was a battle to bring order to mess, peace to stressful situations, beauty to the chaos wrought by four young children. But that’s the reality of incarnation as it invades a fallen world….What my parents-bless them-knew…is that to make a home right in the midst of the fallen world is to craft out a space of human flesh and existence in which eternity rises up in time, in which the kingdom comes, in which we may taste and see the goodness of God.”
Sally Clarkson, The Lifegiving Home: Creating a Place of Belonging and Becoming

I hope these notes and recipes will inspire you to enjoy the season you are in and to slow down a little bit. May you go and create something nourishing for your family! May you celebrate where you are at and where you are going! But most of all, may you not forget to feed your soul this season. Bon appetit!

Gratefully Delicious

Gratefully Delicious

I am thrilled to bring you my most favorite recipes for the holiday season! I am grateful to have these beautiful recipes from many amazing individuals and resources and I hope they make your festivities lighter and more gratefully delicious! I am so grateful for every single one of you and your suport in this blog. Happy Holiday’s!

Homemade Pasta:

2 1/2 cups all-purpose flour

1/4 tsp. salt

4 eggs

on the counter throw flour in a pile with the salt and make a hole in middle. crack the egg in the well. using a fork stir and beat eggs keeping the well in place. start to stir the doe. Knead Dough until firm and elastic. (about 10 min.)

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Using a rolling-pin roll dough out thin and then roll the into a spiral log shape. use a sharp knife and cut 1/4 wide strips. unroll the doe for fettuccine!

Cook pasta for two the three min in boiling water.

 

I top with a homeade cheesy topping and eat!

Greatest green bean casserole:

  • 1 can (10 1/2 ounces) Trader Joes Cream of Mushroom Soup
  • 3/4 cup milk
  • 1/2 onion
  • 1/8 teaspoon black pepper
  • 2 cans (14 1/2 ounces each) any style Green Beans, drained
  • 1 1/3 cups French’s Crispy Fried Onions, Original, divided
  • Mix soup, milk and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup Crispy Fried Onions and (optional) 1/2 cup cheddar cheese
  • Bake at 350°F for 30 minutes or until hot. Stir.

  • • For a kick of spice, double the black pepper in this recipe to 1/4 teaspoon and prepare as directed or substitute white pepper.• To feed a crowd, double the recipe and prepare in a 13×9-inch baking dish. Use an entire 6-ounce container of Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase cooking time to 40 minutes or until heated through.

Grandma’s Apple Crumble Crisp:

Dust pie pan with butter and slice apples in bottom very thin. dust with cinnamon and a touch of sugar.

Topping:

In a mixing bowl combine

1/2 cup melted butter

3/4 cup of oats

3/4 cup brown sugar

1/2 cup flour

1/2 TB of cinnamon

Eventually distribute topping mixture over apples

Bake @ 340 for about 30 min

Mema’s Spiced Tea:

1 1/4 cups lipton sugar sweetned decaf lemon flavored ice tea mix. (if using stabdard instant tea use 1 oz tea and 1 cup sugar)

lemonade mix to make 2 quarts (I use counrty time)

1 tsp. ground cinnion

1 tsp. ground cloves

Mix well and leave in a pretty jar for people to use. Use 1 1/2 to 2 tsp with hot water to make tea.

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Summer & Fall Drink Ideas

Summer & Fall Drink Ideas

Happy Hour is fun.  I love Friday nights once the laptop closes and we’re ready to kickoff the weekend.  The music get’s turned on, the grill gets lit, and we head outside to the lawn for games and relaxing.  Kate and I love this opportunity to explore different drinks – whether it be wine, beer, or spirits.  Sure, we have our go-to’s, but variety is our choice.  I’m no bartender by any means but thought we’d share some of our favorite mixed drinks that work well at the pool, lake, beach, or sitting on your lawn or back deck.  Enjoy!

 

Peachy Beach

2oz Vodka, 1oz grapefruit juice, .5oz Mathilde’s Peach Liqueur.  Shake with ice.  Top off with club soda if desired.  Garnish with fresh peach slices.

 

Armed Robbery (Muss & Turner’s special)

2oz bourbon (we love Bulleit, Michter’s, Basil Hayden, and 1792), .75oz Drambuie Liqueur, dash of Orange bitters.  Shake with ice.  Garnish with orange peel.

 

Upside Down Mimosa

1oz Vodka, Champagne, top with fresh orange or grapefruit juice.

 

White Lightning

2oz Vodka (we prefer Reyka, , 1oz Triple Sec, .5oz Mathilde’s Peach Liquer.  Shake with ice. Top off with club soda if desired.  Garnish with ripe plumb or peach wedges.

 

Classic Manhattan

Place black cherries in bottom of glass.  2oz bourbon, .75oz Sweet Vermouth, Agnostura bitters.  Shake with ice.

 

Classic Margarita

2oz Tequila (we prefer El Jimador, Partida, or Patron), .75oz Triple Sec/Cointreau, .5oz fresh lime juice, .3oz Agave syrup.  Shake with ice.  Garnish with lime wedge.

 

Cucumber Smash

2oz Vodka, .75oz Green Chartreuse, muddle with cucumber slices.  Shake with ice.  Top off with club soda if desired.  Garnish with fresh cucumber and mint leaves.

Cheers!

SD

 

 

Fried Chicken

Fried Chicken

We take date night very seriously in our household. I take each of my children once a month for a special time just with me and My husband does the same thing. We take date night twice a month for our marriage and we each take a personal night out a month too.

In our fast paced and ever busy American cultural it can be daunting to find the space and the margin (and the money) for date night. We know it is worth it. It still can be a challenge. I am aware of this but it has to be priority. No excuse. No reason why it didn’t happen last month. Just get to it!

Because we have made this a priority it has become second nature to us to have this. If we go without dates for a time I start getting cranky. We all crave that much-needed one on one connection and quality conversations over the speed and hustle of quantity and busyness. You don’t have to go out to make date night either. A one on one basketball game in the front yard with my son, a Barbie ball playdate with my daughter, and an ice cream on the deck with my hubby can all be called “dates”.

In light of trying to make this a priority, We personally have fallen into a routine of predictable dates. Part of dating is the shared adventures of doing things out of the norm. And so those of us who even do date night regularly can fall into monotonous and underdeveloped relationships. To get your head out of mundane chores and work and school and house routines and into a more creative and fun thought process. It gives us room to imagine and dream and laugh and remember why we do all the things we do in the first place. So are you giving yourself the time to date? You do not have to have kids or spouses or even a significant other to date. Sometimes my most favorite “dates” are all by myself.

For this blog I have chosen to give you a fried chicken recipe that is amazing!! We did this recipe at a cooking class this last month and ate way to much! it was incredible. I hope that this recipe can inspire you to be creative, to take time away from your normal routines and to go have fun! Go see a concert, take a drive somewhere you haven’t been, go try a new coffee shop, visit a museum. There is so much more out there than just dinner and a movie. (although for us toddler moms, going to the movies would be like a kid getting told they get to go to Disney.)

Find time to make this happen! Take the leap, don’t let any opportunity be wasted. Investing in the most important people in your life is a life well lived. By having fun and going on adventures together you create passion and drive and connection. Connection that you just can’t get folding that persons socks and t-shirts. So without anything further here is the fried chicken recipe that we created in our cooking class. It literally created some “spice” back into our date nights as we considered fun and different ways we could experience date night.

Nashville hot Chicken

The secret to the spicy chicken is in the layering of flavor the spices show up in the buttermilk Brian spice flower and at the end of a burnished layering of spicy glaze.

 

Nashville spice mix:

2 tablespoons of ground Cayenne pepper 

6 tablespoons of granulated garlic

A fourth a cup of paprika

Fourth a cup of onion powder

2 tablespoons dark brown sugar

2 tablespoons sea salt

1 tablespoon freshly ground black pepper

Marinade:

1 (3 to 4 pound) whole chicken cut into 10 serving pieces each breast split in half

four cups buttermilk

1 tablespoon vinegar-based hot sauce such as Frank’s

Fourth a cup Nashville spice mix

Seasoned flour:

2 cups unbleached all-purpose flour

Fourth a cup and Nashville spice mix

Buttermilk coating:

one cup of buttermilk

one large egg

1 teaspoon baking powder

half a teaspoon baking soda vegetable oil for frying

Glaze:

half a cup Nashville spice mix

1 cup oil reserves from deep-frying

sea salt or seasoning

1: To prepare Nashville spice mix: in a small bowl whisk all the ingredients to combine and set aside. 

2: To prepare marinade: arrange the chicken and a large baking dish and set aside in the refrigerator in a large mixing bowl combine 4 cups buttermilk hot sauce and spice mix pour over chicken. Cover and marinate the chicken in the refrigerator for at least three hours and up to eight hours

3: Place a wire rack over a baking sheet remove chicken from marinade set on Rack and drain thoroughly Pat away the excess with paper towels and bring chicken to room temperature about 30 minutes

4: To prepare seasoned flour: in a large mixing bowl whisk together the flour and spice mix set aside

5: To prepare buttermilk coating: in a large mixing bowl whisk together butter milk egg baking powder and baking soda and make sure will bubble and phone as the baking powder reacts with the liquid creating a ration in the batter by releasing carbon dioxide

6: Clip a deep fry thermometer into a large heavy Dutch oven over medium high heat add 3 inches of oil and heat until the oil registers 350° if you’re paying a smaller used to pan and fry the chicken in batches

7: To dip the chicken pick up a piece of marinated chicken and ranch the piece in the season flour making sure all the creases are well coated dip the chicken in the buttermilk shaking off any excess and then dredge it back into the seasons are shaking off the excess

8: Add coated chicken to the hot oil carefully skin side down always plays food in a hot skillet away from her body to avoid splashing your skin and clothes. Once all the chicken is in the pan turn heat to medium so the sizzling is study after about 15 minutes check the chicken if a rich brown crust has developed turn each piece if the chicken still looks pale increase the heat slightly and cook for a few more minutes continue frying the chicken and so well browned the meat is totally cooked through when it registers 165° about 15 to 20 minutes transfer the check into a wire cooling rack set over a rimmed baking sheet. If you are cooking chicken in batches allow your oil temperature to return to 350° before starting the second batch

9: Add 1 cup of hot oil to the remaining space makes and whisk until thoroughly combined generally brush the season and glazed over the chicken and sprinkle lightly with salt serve warm or at room temperature

Buttermilk Drop Cakes

Buttermilk Drop Cakes

I made a mistake cooking…..And it ended up being great!!! I love when this happens!!!!! 9 out of 10 times you end up with having to throw out the whole batch, especially when it is baking. I am not a good baker.

You have to be precise with it and I am not one of those cooks. I like to throw stuff in it and add lib to my cooking. I like to be spontaneous and creative when it comes to what I do in the kitchen. Throw on some music, pour a glass of wine or tea, and do what feels good.

Baking is way more accurate and precise and I don’t like it. Probably because its not forgiving and requires way more perfection than I can ever be. Too much exact math. I like geometry because you can get the right answer by doing it different ways. I like words cause you can put a paragraph together many different ways.

Anyway here is my mess up and the recipe. The original recipe was suppose to be a syrup and it ended up clumpy. Instead of throwing it out I added flour and made buttermilk cakes. Perfect with Joanna Gaines recipes for freezer jams.

Amazing Buttermilk Syrup

1/2 cup butter

3/4 cup sugar

1/2 cup buttermilk

1 tsp baking powder

1 tsp vanilla

Your suppose to add the vanilla and baking powder after slowly stirring on stove but I added it all at once and I think thats what made it clumpy. it was still good but I didn’t stir continuously either.

Add flour after this to a consistency of drop biscuits and Putin oven at 400 for about 12 min.

Delicious!! also amazing for substitute cake for strawberry shortcake.

 

 

Keep it simple

Keep it simple

My daughter is tuning three at the end of the month. I can not believe my baby is three! With the event of my son turning one this last April and the year before both my hubby and I had big milestone birthday’s. We have really hit it out of the park when it comes to celebrating. Which I love! I love getting to say “Horray!” for being in my life, for being one year older, for just being alive!

However, parties can get out of hand and so we have opted to go a little smaller this year for our three-year old. I’ll admit it is hard to keep it small for my miracle baby’s b-day but I am trying. Its been a very busy summer and I am loving having things come to a steady stream of normal and routine before the rush of back to school, holiday’s and a more full calender.

With the summer coming to a close and the thoughts of keeping it simple in this crazy heat I thought some ideas on making life fun at home in the ordinary would benefit some of my reader’s.  Some days it’s all I can do to keep my head above water. I do love every minute of it but for my sanity some of these ideas have been so much fun, and helped me live in the moment. They have helped me live more simply.

  1. Finger paint in the tub! Strip the kids down and let them make a mess. Once they are done rinse off everything. No mess!
  2. Paper plates are a must in summer time! #nodishes
  3. Crockpot meals
  4. Tents; inside the house! Staying bug and heat free is tons of fun!
  5. Dance party!!! blast some music and go to town
  6. Hide and seek, bubbles, and play dough are all old classics
  7. Whip up vanilla wafers with some butter smash in a pan, whip up one package of cream cheese and two cups of coconut non dairy whip cream, slice some peaches thinly and layer, freeze 4 hours!! Yum!!
  8. Make time for date nights and enjoy the last of the longer nights!
  9. read a “Fun” book

Summer Cool Off!

Summer Cool Off!

As the heat comes into full swing and the days are at there longest I have enjoyed less cooking and more ease when it comes to the kitchen. I have enjoyed some wonderfully refreshing drink recipes in place of long hours making big casseroles or stove stop recipes. we are grilling a lot and let’s be honest doing a lot more salads and crock pot these days.

As a mom, a business launcher, full-time home manager, blogger, and lifestyle coach my life is busy and anything that makes it simpler is my best friend! Thing’s that can stream line things and bring a little fun into this very busy summer I am all for! The moments that are giving me a little time to breathe I’m wanting to gravitate toward some fun drink sprite and refreshing cocktails. I am a water girl thru and thru and hardly deviate from the plain old water in glass – no ice. When I do want something different Im all for going all out and making big batches of it to store or to pass out at a party. Because once again its easier and saves me time! For those who want just want a single glass of something the last two recipes are for you!

I hope you enjoy!

Southern Breeze (from southern living)

1 cup sugar

7 cups water

1 envelope of unsweetened blue raspberry lemonade mix

1 (6 oz) can frozen lemonade

1 (46 oz) can unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale

pour first four ingredients in ice cubes freeze.

mix pineapple and gingerly. serve over frozen cubes

 

Festive Fruit Punch  (from a wedding coordinator)

Dissolve 4 cups sugar into six cups of boiling water let cool

Add: 1 cup orange juice

1/2 cup lemon juice

1 large can of pineapple juice

1-2 liters of sprite

puree 4 large bananas or add container of purred strawberries

serve cold

 

Bourbon smash

6 fresh or frozen raspberries, thawed

1 tablespoon sugar

1 small lime wedge

3-4 mint or basil leaves

smash or muddle together in glass

add crushed ice

1/4 cup bourbon

 

Raspberry Champagne

two raspberries

splash of Chambord liquor

fill glass with chilled Champagne