In the kitchen

This is the second time Lily has assisted in the kitchen.  The first time, we made pimento cheese.  This time, we made banana pudding for Daddy's birthday.  Lily thoroughly enjoyed taste-testing along the way. 

Tim originally found this recipe when I was pregnant and had a taste for banana pudding.  It is DELICIOUS!  Go try it!

Banana pudding

1 large pkg instant vanilla pudding (6 oz)

2 1/2 cups cold milk

1 can sweetened condensed milk (14 oz)

1 container whipped topping (16 oz)

sliced bananas (about 4)

vanilla wafer cookies (we got the minis)

Mix pudding and milk; add condensed milk.  Blend well; fold in half the whipped topping.

Alternate layers of pudding, bananas, and vanilla wafers; top with remaining whipped topping and a few banana slices.

Refrigerate overnight before serving.

Order up!

Tim has been perfecting his pancake recipe over the years and yesterday's batch turned out so well, I had to take a picture.  Impressive, huh?

"Hey Lily...what do you think about Dad's pancakes?"

"Dada, I think your pancakes are YUMMY!"

And, one more pic of our sweet Lily, just because :).

While I cannot divulge all of Timmy's secrets, I do know that he somewhat follows the back of the Bisquick box for Melt-In-Your-Mouth Pancakes.  I would imagine he adds a little something extra in there, because that is just how he cooks!

The sand and the sea

First, the sand...

Lily spent a good part of the day at Grammy and Grandpa's house.  They just got a sandbox for their grandbabies and Lily tested it out this afternoon.  I think she spent most of the time wondering why we kept telling her not to put the sand and the toys in her mouth. 

And...look at those blue eyes!!

Next, the sea...

We finished up swim lessons this weekend.  Lily continues to love the water.  She is so relaxed, likes to kick her legs, and splash with her hands.  I know you might be wondering why I labeled this as "the sea" because we are obviously at the pool.  Well, in this picture, I am holding up Lily's certificate of participation in the "shrimp" class.  I think that is hilarious!

Sorry for the terrible quality of the photo, it was taken on my phone.


I also have a recipe to go along with this post.  It's for Roasted Tilapia with Orange-Parsley Salsa.  This was the first time I had ever bought and prepared fish at home.  I'm not sure why I waited all this time because this dish was easy to prepare and it was awesome!  One of those that you comment on all the way through the meal because it's soooooooo good. (Back me up Timmy!)

Here is the complete recipe from Cooking Light:

3 oranges
1/4 cup chopped fresh parsley, divided
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
4 (6-ounce) tilapia fillets
1/2 teaspoon freshly ground black pepper, divided
2 cups hot cooked instant white rice

1. Grate 2 teaspoons orange rind.  Peel and section oranges over a bowl, reserving 2 tablespoons juice.  Chop sections.  Combine rind, chopped orange, 2 tablespoons parsley, 5 teaspoons oil, and 1/4 teaspoon salt in a bowl; toss well.
2. Preheat oven to 400 degrees.
3. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Place fish in an ovenproof skillet coated with remaining 1 teaspoon oil.  Bake at 400 degrees for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Combine 2 tablespoons reserved juice, remaining 2 tablespoons parsley, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and rice.  Spoon 1/2 cup rice onto each of 4 plates; top each with 1 fillet and 1/4 cup salsa.  Yield:  4 servings.

Recipes to share

I've got three recipes that I thought were worth sharing...one is for the babies and the others for everyone else!

First off, for the babies.  Lily LOVED this one (Tim and I tried it too, and thought it was pretty tasty).

It comes from Annabel Karmel's Top 100 Baby Purees.  I switched up one of the ingredients.  Here it goes:
Cinderella's pumpkin
1 tbsp unsalted butter
1/4 cup washed and sliced white part of a leek (I used celery instead)
Half a small pumpkin or butternut squash, peeled and cut into cubes (about 1 cup) (I used the squash, but maybe next time I'll try the pumpkin)
1/2 cup Vegetable or Chicken Stock

Melt the butter in a saucepan and saute the leek until soft and lightly golden.  Add the pumpkin or butternut squash and continue to cook for 2 minutes.  Pour in the stock, bring to a boil, and then simmer, covered, for 30 minutes or until the pumpkin is tender.  Puree in a blender, or mash with a fork for older babies.

Second recipe was easy and healthy. I think there are a few shrimp lovers in the family that might want to try this one!  It comes from Blue Ribbon Recipes.
Tuscan Pasta Bake
1 tbsp olive oil, plus more for pan
1 package (8 oz.) sliced white mushrooms
1 small white onion, chopped
1 garlic clove, minced
1 can (14 oz.) diced tomatoes with garlic, oregano, and basil
1 cup low-sodium fat-free chicken broth
2 tbsp cornstarch
1/2 cup Parmesan
1/2 lb. frozen precooked and deveined large shrimp, thawed (I used fresh...there is a seafood market close by that will peel & devein for an extra $1...totally worth it)
1/2 box (8 oz.) whole wheat penne rigate, cooked

1. Preheat oven to 350 degrees.  Lightly oil a baking dish or casserole.
2. Heat oil in large skillet over medium heat.  Add mushroom, onion, and garlic, saute until onion is soft.
3. Add tomatoes, chicken broth, and cornstarch.  Cook, stirring, until thickened,  Stir in Parmesan until melted.
4. Combine the shrimp and cooked penne in baking dish or casserole.  Pour sauce over the top and toss to combine.  Bake until shrimp is pink and heated through, 20 minutes.  Makes 6 servings.

Third recipe, was a St. Patty's Day treat.  I got the recipe here.  The recipe was for red velvet cupcakes, only you use green dye.  There were really good...I think I ate four over the course of the day.  Yes...four... 

No Baking Required

Let me start by saying these are DEFINITELY a treat. I made them for Valentine's Day and everyone deserves a treat on Valentine's Day!
















The recipe comes from Martha Stewart Living, August 2008. I adapted it just a little bit. Here it goes!

No-Bake Chocolate and Peanut Butter Oatmeal Bars

Ingredients
Makes 2 dozen
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats (I used quick cook, since I had these in the pantry)
1 1/4 cups confectioners' sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted

(I had doubled the recipe, but didn't realize until I got home that I didn't have enough semisweet chocolate. I just substitued milk chocolate for the amount I was lacking)

Directions

1. Coat a 9 x 13 inch baking dish with cooking spray. Line with parchment, leaving a two inch overhang on the two long sides


2. Combine wafter, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.


3. Pour melted semisweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, about 15 minutes.


4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny (I just microwaved it). Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.


5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to one week or frozen for up to 1 month.)
   

Enjoy!

The Sorceress

Tim and I used to eat out all the time. We probably ate more meals out than in, and I'm happy to say that we are now doing the reverse! The other night I cooked up what we agreed to be a delicious dinner. I fixed a recipe my sister-in-law in Richmond had shared, Lemon-Apricot Chicken, along with homemade mashed potatoes, butter beans, and tiny cream cheese biscuits. We sat there after dinner was over, both very satisfied, and both very happy!

So, where does the sorceress part come in? Well, I came across this quote:
"A good cook is like a sorceress who dispenses happiness."
- Elsa Schiaparelli

Now, I wouldn't exactly call myself a sorceress, but the other night, I felt like I had just dispensed a whole lotta happiness!

I put a link above to the yummy chicken dish above, and thought I would share the recipe for Tiny Cream Cheese Biscuits. There's only three ingredients to these TASTY little things, but they are delicious!!

Tiny Cream Cheese Biscuits














1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 cup self-rising flour

Beat cream cheese and butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add flour, beating at low speed just until blended.

Spoon dough into ungreased miniature (1 3/4-inch) muffin pans, filling full. Bake at 400 degrees for 15-17 minutes or until golden. Serve hot. Yield 1 1/2 dozen.

The recipe comes from Southern Living Our Best Easy Weeknight Favorites.

What's for dinner?

One of my new activities these days has been cooking. I got an AWESOME new cookbook for Christmas. It's Cooking Light Way to Cook. I highly recommend it.

I thought I would share a recipe I tried. Tim and I really enjoyed it and it was super easy. Plus, most of the ingredients I had on hand, except for the cider. It calls for unsweetened apple cider. Tim searched the whole grocery store looking for the unsweetened apple cider. He finally compromised on a jug that just said "Cider". We tasted it when he got home...it definitely was the sweetened kind. It worked perfectly though, and I am sure you could just as easily use apple juice.

Here's the recipe:

Chicken with Cider and Bacon Sauce


4 (6-ounce) skinless, boneless chicken breast halves (we just used tenderloins)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 bacon slices, chopped
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/2 cup fat-free, less-sodium chicken broth

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. (I avoided this step by using tenderloins)Sprinkle chicken evenly with salt and pepper.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings from pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Add onion to pan; saute 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

Yield: 4 servings

Serve with broccoli and a combination of white and wild rice.

The link to the image and the recipe is here.