Anchors Aweigh Scarf

I have finished my very first design. It was inspired by my husband and his 22 years in the Navy.

Materials Needed:

440 yards (2 skeins) Shepherd Classic 100% Wool

US 8 for the body of the scarf

US 6 for the Anchor sections

This pattern is for sale for $3.50.

SNOW!!!

Stephen had a blast playing in the snow today!   Check it out!

Balsamic-Seasoned Steak

This was very yummy! We had no left overs yet again. I served it with pan fried potatoes and buttered corn.

2 tbsp balsamic vinegar
2 tsp steak sauce
1 bonless beef sirloin
1/4 tsp ground pepper
2 oz Swiss Cheese, cut into thin strips

In a bowl, combine vinegar and steak sauce. Set aside. Rub steak with pepper. Place on broiler pan. Broil 4 inches from heat for 7 minutes.
Turn and spoon half of the sauce mixture over steak. Broil 5 minutes longer. Remove Steak to a cutting board and cut into 1/4 inch slices. Place on a foil lined baking sheet, drizzle with juices from the cutting board and remaining steaksauce mixture. Top with cheese. Broil for 1 minute to melt cheese. Serve with desired sides.

Lemon-Soy Sauce Roughy

I served this with white rice and broccoli. There were no left overs since I didn't cook a lot of it. The orange roughy is a very mild fish and was very good.

1/4 cup lemon juice
1/4 cup soy sauce
1 tsp sugar
1/2 tsp ground ginger
4 orange roughy fillets
1/2 tsp lemon-pepper seasoning

In a large plastic bag, combine lemon, soy, sugar, and ginger. Add the fish to the bag.Seal and turn bag to coat. Refrigerate for 30 minutes.
Drain and discard the marinade. Arrange fillets in  a baking pan coated with non-stick spray; sprinkle with lemon-pepper. Bake uncovered at 350 for 15 minutes. Serve with your choice of sides.

Peppery Herbed Turkey Tenderloin

3 turkey breast tenderloins
1 cup dry white wine or apple juice
3 tbsp parsley
6 tsp olive oil, divided
1 tbsp finely chopped garlic
3/4 tsp rosemary
3/4 tsp thyme
1 tsp pepper
3/4 tsp salt, divided
4 tsp cornstarch
1 cup chicken broth

Flatten tenderloins to 3/4 in thickness. In a bowl combine wine, parsley, 4 tsp oil, garlic, rosemary and thyme. Pour 3/4 cup of marinade into a plastic bag and add turkey. Seal bag and turn to coat. refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from turkey. Sprinkle turkey with pepper and salt. In a large non-stick skillet, cook turkey in remaining oil for 5-6 minutes on each side until no longer pink. Remove and keep warm.
In a small bowl, combine cornstarch, broth remaining marinade, and salt. pour into skillet. Bring to a boil, cook and stir until thickened. Slice turkey and serve with sauce. We added red skinned potatoes and green beans as a side.

Three Cheese Baked Ziti

• 1 (15 ounce) container ricotta cheese
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese
• 1 (16 ounce) package ziti pasta, cooked and drained
• 1 (26 ounce) jar Ragu® Chunky Pasta Sauce
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F. In large bowl, combine ricotta cheese, eggs and Parmesan cheese; set aside.
2. In another bowl, thoroughly combine pasta and Pasta Sauce.
3. In 13 x 9-inch baking dish, spoon 1/2 of the pasta mixture; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated Sauce.

Pork Medallions with Sauteed Apples

I thought  I would have trouble with getting Terry to eat the apple portion of this, but he loved it!

1 pork tenderloin cut into 1 inch slices
3/4 tsp thyme
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 garlic clove minced
1 tbsp butter
2 medium apples, cut into wedges
2 tsp cornstarch
2/3 cup chicken broth
1/4 cup apple juice

Flatten pork to 1/2 in thickness. Combine thyme, paprika, salt and pepper. Sprinkle over both sides of the pork. Broil 3-4 inches from the heat for 3-4 minutes on each side. Keep warm
In a non-stick skillet, saute garlic in butter until tender. Add the apples and cook until crisp-tender. Combine the cornstarch, broth and apple juice until smooth. stir into the apple mixture. Bring to a boil and stir until thickened. Serve with pork. I put mine on a bed of white rice.

Brown Sugar Oatmeal Pancakes

These were awesome and very filling!

1/2 cup+2tbsp quick cooking oats
1/2 cup whole wheat flour
1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup brown sugar
1 egg
2 tbsp vegetable oil
1 cup buttermilk


In a small bowl, combine oats, flours, baking soda, salt and sugar. In another small bowm beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened (I had to add a little extra buttermilk so it would pour).
Pour batter by 1/3 cupful onto hot griddle. Turn when bubbles form on top. Cook until second side is golden brown.

Time Flys

Well it has been a while since I did a non-food post. So some updates:

Terry is doing okay. He is getting over a stomach bug that had him down for a few days. He is also a very sweet man that bought me a gift certificate to Salon Red for my birthday this weekend. On Saturday morning I will be getting a mini makeover and massage. Other than working, he is enjoying my many meals I have cooked (some more than others), sleeping, playing with Stephen and cuddling with Nathan. I took some video today, that involved air guitaring.

Stephen is getting better at communicating instead of throwing tantrums (although those still happen). He is still wanting to hold and kiss his brother at least once a day as well as helping change his diaper. He is growing like a weed and will be turning THREE in February. Where does the time go? He will have his three year check-up at the doctor in January and I will be able to update his stats.

Nathan is getting large and eating a lot. He is up to 9 lbs 3 oz and 21 inches long. He has been having feeding marathons the last few days so I am sure he has gained more. He will have his 2 month appointment in January as well. He likes tummy time, although he gets frustrated after a while and tires himself out with trying to move. He has rolled over once already, but we are thinking it was just a fluke.

Me, I'm tired but happy (most of the time). I will be 29 this weekend and we are celebrating by me going for my mini makeover and massage, and then heading to my sister's for dinner (adults only!). We will be leaving all kids (except Nathan, because I am nursing) with babysitters that Kim has lined up. I have been working on my last two Christmas Gifts. I finished one today and started the other. I am hoping to be done with it before the end of the week, but it will depend if the yarn I ordered comes before then. I haven't worked on the birth record, my shawl, or my scarf lately because I wanted to make sure I got these two projects done. I have been doing a lot of spreadsheet work for the HPKCHC, which I am hoping to finish tomorrow while Stephen is at daycare. I am also going to be adding some more recipes (1 breakfast and 3 dinners) to the blog after this post. I will also add posts for my craft projects as I finish them, as well as a page for them. Although I will have to wait until after Christmas for two of them since they are presents.

Slow Cooker Chicken and Dumplings

There were no left overs tonight. Even my sister's kids ate it, two of them had seconds.

1.5 lbs skinless, boneless, chicken breast, cut into 1-inch pieces.

2 medium potatoes, cut into 1 inch pieces

2 cups baby carrots

2 cans condensed cream of chicken soup

1 cup water
1 tsp thyme
1/4 tsp pepper
2 cups all purpose baking mix
2/3 cup milk

Place chicken, potatoes, and carrots in slow cooker. In a small bowl mix soup, water, thyme and pepper. pour over the chicken and vegetables. Cover and cook on LOW for 7-8 hrs (or 4-5 hrs on HIGH). Stir baking mix and milk together in a bowl. Drop by spoonful over chicken mixture. Turn heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until dumplings are cooked in the center.

Creamy Seafood Enchiladas

YUMMY! and there wasn't much for left overs either!

1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 can cream of chicken condensed soup
1 cup sour cream
1/2 cup salsa (I don't like salsa so i used a small jar of Enchilada Sauce approximately 1 cup)
1/8 tsp salt
2 cups (16 oz) cottage cheese
1 lb small shrimp, cooked, peeled, and deviened
2 cans canned crabmeat
1 can white tuna
1.5 cups Monterey Jack Cheese
1 tbsp cilantro
flour tortillas
1 cup shredded cheese of choice ( I used Colby/Monterey Jack mix)

In a saucepan over low heat, melt butter, stir in flour until smooth. Gradually add broth and soup until blended. Bring to a boil, cook and stir for 2 minutes. Remove from heat. Stir in sour cream, salsa, and salt. Set aside.
Place cottage cheese in a blender, cover and process until smooth. Transfer to a large bowl. add the shrimp, crab, tuna, MJ cheese and cilantro.
Cover the bottom of baking dish with some of the sauce. Place 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seem side down over sauce. Top with the remaining sauce and cheese of choice. Bake uncovered at 350 for 30 minutes.

Cheesy Noodle Casserole

4 cups egg noodles
2 tbsp butter
1 tbsp flour
1/4 tsp garlic salt
1/4 tsp onion salt
1 1/3 cup milk
8 oz velveeta
1 cup of cooked meat of choice ( I used left over ham)
1 cup of veggies of choice ( I used carrots and peas)


Topping:
2 tbsp bread crumbs
1.5 tsp butter melted

Cook noodles according to package directions. drain. in a small saucepan, melt butter. Stir in the flour, garlic and onion salts until smooth. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes. Reduce heat. Add cheese and stir until melted. Stir into noodles. Add meat and veggies. Mix well.
Transfer to a greased baking dish. Toss bread crumbs and butter ( I also added Parmesan cheese and Parsley to the topping). sprinkle over the top. Bake uncovered at 350 for  25 minutes.

Chocolate Chip Banana Muffins

Very yummy and a great quick breakfast.

3/4 cup flour
3/4 cup whole wheat flour
1/2 cup wheat bran
1/2 cup packed brown sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/4 cup milk
1 1/3 cup mashed ripe bananas
1/3 cup applesauce
1 tsp vanilla extract
1/2 cup mini chocolate chips

In a large bowl combine the first 7 ingredients. In another bowl combine the eggs and milk. Stir in the bananas, applesauce, and vanilla. Stir into the dry ingredients until moistened. Stir in chocolate chips.
Coat muffin pan with non stick cooking spray or use paper liners. Fill 3/4 full with batter. Bake at 375 for 22 min. Cool for 5 min then remove to a wire rack for cooling.

Sour Cream Blueberry Coffee Cake

Terry says this is very yummy.

2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg
1 cup sour cream
1/4 cup applesauce
3 tbsp canola oil
1 tsp vanilla extract
1.5 cup blueberries

Topping:
1/4 cup packed brown sugar
1/4 cup quick cooking oats
1/2 tsp ground cinnamon
2 tbsp cold butter

In a large bowl, combine first 5 ingredients. In another bowl combine the next 5 ingredients. Stir wet ingredients into the dry ingredients until moistened. Fold in berries. Pour into 9 in square baking pan coated with nonstick spray.

For topping, combine first 3 ingredients . Cut in butter until mixture resembles course crumbs. Sprinkle over the batter. Bake at 350 for 45 minutes. Cool on a wire rack.

Chicken Kiev

This was tonight's dinner. It turned out okay. It was hard getting the chicken flat enough to roll up, but it tasted good.

1/4 cup butter, softened
1 tbsp minced chives
1 garlic clove, minced
6 boneless skinless chicken breast halves
3/4 cup crushed cornflakes
2 tbsp minced parsley
1/2 tsp paprika
1/3 cup buttermilk

In a small bowl, combine butter, chives, and garlic. Shape into a rectangle. cover and freeze until firm (30 min). Flatten each chicken breast to 1/4 in thickness. Cut the butter mixture into 6 pieces. Place 1 piece in the center of each chicken breast. Fold long sides over butter, fold ends up and secure with a toothpick.
In a shallow dish, combine cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip chicken into buttermilk and then coat with cornflake mixture.
Place chicken seam side down in a greased baking dish. Bake uncovered at 425 for 40 minutes.

Mahogany Glazed Pork

This turned out really well and left overs can be used for sandwiches!

1/2 cup soysauce
1/2 cup orange marmalade
1-2 garlic cloves
1 tsp red pepper flakes (omit if you don't like it spicy)
3 tbsp ketchup
3.5 lb Boston Pork Butt
8 oz sugar snap peas

Coat the slow cooker with nonstick spray.
Combine first 5 ingredients in a small bowl and mix until smooth. Brush over all sides of the meat.
Put meat in slow cooker. Pour extra sauce over the top. Cover and cook on low for 8 hrs. Stir in peas, cover and let stand a few minutes. Serve with rice.

Sweet Corn Bread

This turned out really well and was better than the main dish it went with. We are snacking on it each day!

1 cup flour
1 cup cornmeal
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg. beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

In a large bowl, combine the first 6 ingredients. In a second bowl combine the rest of the ingredients. Stir wet ingredients into dry ingredients until just moistened. Pour into a greased 8 in square baking dish.

Bake at 400 for 25 min. Serve warm.

Sticky Bones

 We couldn't find short ribs around us and just made due with some strips of beef (fake short ribs). It did not turn out very well. We will try again when we can find some ribs to do it with. I also think this would be better in the crock pot instead of baked.

1 cup white vinegar
1/2 cup ketchup
1/2 cup honey
2 tbsp Worcestershire sauce
1 tsp salt
1 tsp ground mustard
1 tsp paprika
1 garlic clove, minced
1/4 tsp pepper
4 lbs bone in beef short ribs

In a small sauce pan, combine vinegar, ketchup, honey, Worcestershire sauce, salt, mustard, paprika, garlic and pepper. Bring to a boil. Reduce heat, cover and simmer for15 min. Set aside 1 cup for basting.
Cool remaining marinade. Pour into a resealable plastic bag and add ribs. Seal and turn to coat. refridgerate for at least 2 hours.

Drain and discard marinade. Bake ribs, uncovered, at 325 for 1 hour, basting frequently with marinade. 

Pumpkin Chai Cheesecake with Caramel Rum Sauce

Crust:
2 cups crushed teddy bear shaped cinnamon graham snacks
1/4 c butter, melted
Heat oven to 300. Spray 9 in spring form pan with cooking spray. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8-10 minutes until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.

Filling:
4 pkgs (8 oz each) cream cheese, softened
1.5 cups granulated sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 tsp pumpkin pie spice
3/4 tsp ground cardamom (I couldn't find this, so I substituted 3/8 cinnamon and 3/8 cloves)
In a large bowl, beat cream cheese and sugar with mixer on medium until light and fluffy. Beat in eggs one at a time until blended. Spoon 3 cups of mixture onto crust and spread evenly. Add Pumpkin, pumpkin pie spice, and cardamom to remaining cream cheese mixture. mix with a wire wisk until smooth. Spoon over mixture in pan. Bake 1 hr 15 min to 1 hr 25 min or until edge is set at least 2 inched from edge of pan and center still jiggles slightly when moved. Turn off oven, open door at least 4 inches. Let cheescake remain in oven 30 more minutes. Run a small metal spatula around edge to loosen cheesecake. Cool in pan on cooling rack 30 more minutes. Cover loosely and refrigerate at least 6 hrs but no longer than 24 hrs.

Sauce:
1/3 cup packed brown sugar
1/3 cup light or dark corn syrup ( I used dark)
2 tbsp butter
1/3 cup whipping cream
1 tbsp spiced rum or 1/4 tsp rum extract (I used the extract)
In small sauce pan, heat brown sugar, corn syrup, and butter to boiling over medium low heat, stirring constantly. Boil 5 minutes,stirring occasionally. Stir in whipping cream, heat to boiling. Remove from heat and stir in rum. Cool until warm.

Garnish:
whipped cream if desired.

Just before serving, run small metal spatula around edge of pan, carefully remove side of pan. Top individual slices with warm sauce and whipped cream.

Thanksgiving

We had a great time at Kristin's for Thanksgiving. The food was awesome and the company was great! We even talked to Brian on Skype. We miss him a lot and can't wait till he can come home from Afghanistan. All of the kids had fun playing together and they all got to meet Nathan. Matt and Brandie came with Madison and Kennedy, Terry and I brought Stephen and Nathan, Kim and Eric brought Bryanne, Morgan, and Ean, and of course Kristin's 3 (Mackenzie, Sean, and Kaitelyn) were there. Mom and Dad were there too. It was a packed house, but it was fun.

The food was awesome. Turkey, Ham, Mashed Potatoes, Green Bean Casserole, Mac and Cheese, Rolls, Fruit, Corn, Carrots, Deviled Eggs, Stuffing, Cheese, Gravy. It was all delicious. For dessert, Pumpkin Pie and Pumpkin-Chai Cheesecake with Caramel-Rum Sauce (Recipe will be on the blog shortly). We ate, we talked, ate some more and talked some more. Fun was had by all.

I hope everyone had an enjoyable Thanksgiving and I am truly thankful and blessed to have what I do!