Save Time Make Soup

My New Year's Resolution...to keep my cooking blog better updated. I've never had a problem with this in the past, but between running around after pea pod and starting a new job as an editor for a farm publication - let's just say something has to give.

But, I've finally got life back on track. It took me awhile to get over the new learning curve and balancing my work life and home life. I work at home most days, therefore that has been a struggled trying to know when to step away from the "home office."

Cooking is still my "get away" from life. I'm always amazed how I can come home, layout fresh vegetables, meat and seasonings and life becomes that much easier. Oh, and don't forget the wine! ;)

To help manage our crazy life my wonderful husband has been cooking a little more too (he's a saint...he truly is) and I've been making HUGE batches of soup. Then, I'll freeze the soup in smaller portions and we can pull it out anytime and instant meal!

A new soup I've been working on is my Chicken Corn Chowder. This soup really does the trick on a cold day paired along some toasty french bread. Let me know what you think.

Chicken Corn Chowder
by Lane
2 large chicken breasts, cooked and chopped (season the chicken before cooking)
1 cup of red onion, chopped
6 cups of new potatoes, diced
5 cups water
1 1/2 sticks butter
1 tsp Thyme
Cooked and crumbled slices of bacon
2 cloves garlic
Sprinkles of crushed red pepper

2 cans evaporated milk
2 cans of creamed corn

salt and pepper to taste

In a large pot add butter and saute onions and garlic. Do not burn the garlic. Add potatoes and water and cook until the potatoes are tender. Add the rest of the ingredients and reheat to a slight boil and continue cooking for 15 minutes.

The Best BOX Cake

Was it really more than a month ago that I updated my blog? Yes, it’s true. We’ve had a lot of changes come about recently in my family and the blog just wasn’t a priority.

A couple of friends emailed me today and asked if, “I was still cooking?” They were being cute of coarse- “Yes, I’m still cooking….all the time!”

Let me explain the delay in my posting on the blog first.
1.) I have a one-year-old! Yes, Caston will turn ONE tomorrow. Wow…that is so hard to say. Can my baby really no longer be a baby?

2.) I have begun making cakes. I finally finished my professional cake classes (2 night classes a week) and started making cakes. It’s been a blast and a ton of work, but it was on my bucket list and I’ve got it knocked out. I promise to post some of my cakes is the future! (PHOTO: One of my first cakes for my mother-in-law)

3.) I went from a part-time working mama to a full-time employee in October! HUGE change for our entire family, including the youngest- Caston. I was working part-time as a writer and marketing consultant (although the last couple months had really became a full-time job). Then, a blessing and dream job popped into my lap! I’m working as an editor for a farm publication and I get to do what I’ve always wanted to- tell the story of agriculture!

So, between all of this….the blog has suffered. I do hope to change that now! So, stay with me all…I promise not to let you down.

From the title of my post, you can tell I’m going to share a great recipe! I’ve been doing some baking to find the best cake mix and I have a winner! Duncan Hines Moist Deluxe Cake Mixes- truly the best cake mix I’ve eaten. And, I’ve ate a lot of cake.

My favorite has become the Golden Butter mix. But, I don’t just follow the mix recipe – I add to it. Lots of folks do this…they take a mix and add some things to make it taste homemade! Well, this really does taste homemade- ask anyone that I’ve made cakes for lately.

Here is how I turn a boxed mix into something delectable!

Add to a boxed mix some of the following:
- 1 cup sour cream
- 1 box instant pudding
- ½ cup chocolate chips
- Butter instead of oil
- Milk instead of water
- Add vanilla flavoring
- Add extra butter flavoring
- Add other extract flavorings (lemon, mint, orange, almond)Add some spirits to the spice up the flavoring. Rum is always good, but my favorite is Irish cream or amaretto. You will substitute for half of the water called for in the mix.
- Do the same with coffee (strong). Great with chocolate!
- Grate in some citrus peel

By adding some of the above ingredients you can make a boxed cake mix moist and tasty! You will follow the boxed mix instructions, but replace the water and oil with butter and milk and add extra vanilla flavoring (usually about 1 T.).

Or, you can follow the mix recipe and add instant pudding before you add the liquid ingredients. Next, add the liquid ingredients and mix well. When your mix is mixed well and not powdery add sour cream and beat.

That’s all you do! Enjoy and happy baking….

Life's Crazy Tales

I sometimes wonder where the time goes these days. I saw that my blog was last updated the first of August- I am so sorry to readers. I've been so busy with work that I haven't had time to myself for much of anything lately.

We celebrated Caston turning 9 months last week (9 month photo to right)...can't imagine him being 1 year in less than 3 months. My mother was correct about time flying when you have kids. My husband and I sit and laugh about how this year has already came and went- but we've had so many laughs, trips and cherished memories!

If you've read the blog, you've seen my baby food venture- which is still going strong. I'm also adding another venture, one that I've always had on my bucket list- Cake Decorating!

I've taken classes in the past and made cakes for folks, but I've decided to really dive into it. I'm registered for Master Level Courses Sept- Dec to brush up on my skills and learn to make amazing and unique cakes. Who needs the Cake Boss, when you've got the Cake Queen, right? Be looking for some creations coming soon.


As far as cooking goes around the McConnell house, strong and steady. I'm even going to sign-up for a cooking course in European Cuisine (my fave) in Nov.

But, in the meantime, hope you enjoy this recipe from my cupboard. Around our house cornbread is a table favorite. My parent's grind their own cornmeal and it makes the most amazing cornbread. Hope your family enjoys this Summer Cornbread

Summer Cornbread
by Lane

1 3/4 cups buttermilk
1 c corn kernels
1 1/2 cups white self-rising cornmeal
2 eggs, well beaten
3 T. melted butter



Preheat oven to 450 degrees. Combine in a medium bowl the buttermilk and eggs. Add butter and cornmeal, stir. Then add corn and fold into mix.



Pour into a cast iron skillet, that has been coated with vegetable oil and heated. Cook for 10-15 minutes, or until golden brown.

Tomato Cucumber Salad

Tomatoes are here....finally! Everything is ripe and ready for the picking and I couldn't be more excited. I'm like a kid in the candy store during this time of the year, so says my husband. I wait all winter for that first taste of a vine ripened tomato and when it arrives- life couldn't be more sweet.

I was at the farm earlier this week and mom and I were busy in the kitchen cooking dinner and I told her I would make the salad. We had just come up from picking produce from the massive garden my parents grow each year.

Grabbed a bowl and started throwing in a few Cherokee Purple Tomatoes, cucumbers, onions and some seasonings. What was created was my ultimate favorite summer salad- made with truly fresh and local ingredients- straight from my family's farm. (Ahhh, life is so sweet!)

If you've never eaten a tomato cucumber salad, you're missing out. I would make a dinner out of this salad last summer, while pregnant with our son Caston. And, the best part is this is a healthy meal you can feel good about.

Be sure and stop in at the farmers' market to pick up your ingredients. Try and choose small cucumbers- as they are so much tastier when picked young. Enjoy!

Tomato Cucumber Salad

by Lane

3 small cucumbers, sliced

2 -3 medium tomatoes, cut in chunks
1 med. red onion, sliced
1 green pepper, sliced in rings
1/4 c. oil
1/4 c. vinegar
2 tbsp. sugar

Dash of pepper
1/2 cup feta cheese, optional
1/2 tsp. basil
1 tsp. garlic, minced

Combine all ingredients and chill. Serve cold.

It's Dairy Month

June is Dairy Month, so let's celebrate with recipes full of dairy products!

Check out a recent cook article I wrote about the Grisham Dairy in SW Mo...Sheena (pictured) shares some of her favorite dairy recipes that are perfect for summer bbq's!

Cook article in Missouri Farmer Today.

Other great dairy recipes here.

If you are looking for some local SW MO milk- check out Ozark Mtn. Creamery in Mtn. Grove.

Muffins with Fresh Strawberry Sauce

Some friends and I have been tampering with Weight Watchers recipes because each recipe is nutritionally balanced and I've heard good things about many of the system's meals. So, I had to try some to see if it was worth it. It is!

Since having a baby I've become very health conscious (not that I wasn't before), but I'm really trying to cut back on the butter (Paula Deen would be disappointed) and pump up good oils (like olive and canola).

I want to live a long life and see my babies (yes I meant to use the plural word and no I'm not pregnant right now - I know that would be the next question) grow old, marry and have babies of their own. I want to Live Strong - have you checked out that website?

Our family has always eaten well, but too much of anything isn't a good thing. So, that's why we've decided to make healthier eating choices. Now, don't think that means you won't see deliciously divine desserts or my favorite southern foods- anything fried! It's just I'm going to be trying to combine a little health kick here and there.

Starting with this. The first Weight Watchers recipe I decided to try was of coarse a dessert! I love my sweets. These muffins with homemade strawberry sauce are amazing and healthy!

I was stunned on how good the strawberry sauce was.....I could have just eaten it alone. The best part is it's almost strawberry season in Missouri...look for strawberries to be ripe for the pickin' in about two more weeks!

Try it out for yourself and let me know what you think!

Lemon Yogurt Muffins with Fresh Strawberry Sauce

from Weight Watchers

2 spray(s) cooking spray
2 cup(s) strawberries, finely chopped, divided
2 Tbsp strawberry jam
1 Tbsp sugar
1 tsp fresh lemon juice
1 tsp cornstarch
2 cup(s) all-purpose flour
1 tsp baking soda
1 Tbsp baking powder
1/4 tsp table salt
2 large egg(s)
8 oz Yoplait Original 99% Fat Free Lemon Yogurt, or similar product
1/3 cup(s) sugar
1/4 cup(s) canola oil
2 Tbsp fresh lemon juice
1 Tbsp lemon zest, or more to taste

Preheat oven to 350°F. Coat a 12-hole muffin pan with cooking spray.

In a small saucepan, combine 1 cup strawberries with next 4 ingredients; set over medium-low heat. Cook until boiling, whisking constantly, about 2 to 3 minutes. Stir in remaining 1 cup strawberries; set aside to cool.

In a large bowl, whisk together flour, baking soda, baking powder and salt. In a small bowl, lightly whisk eggs; whisk in remaining ingredients until smooth.

Make a well in center of dry ingredients and spoon in egg mixture; gently fold to combine.

Fill each muffin hole 3/4s full with batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and serve each muffin with 1 heaping tablespoon strawberry sauce on top.

Chicken Corn Chowder to Warm You Up

Fall is the perfect time to try out new soup recipes for the upcoming winter. I've been perfecting our family's chili recipe and I think I finally have it ready to share...we will see later on this week.

But, I've also been experimenting with a lot of soup varieties. Soups are easy and affordable- and we could all use some savings in these times.

My friend Joann passed along her recipe for Chicken Corn Chowder to me to try on Facebook the other day and I made a pot last week. She said the recipe was easy, but I couldn't believe how easy it really was! This will be a recipe we keep on hand in my family for those quick and easy meal nights...which are just around the corner with the birth of our first son here in about 4 weeks.

I made a couple of substitutions to the recipe: I had leftover smoked chicken meat from the night before so I actually added about 2 cups of chicken, about 1 tsp. garlic powder, I used frozen chicken stock (I always save my stock and use it for soups later on), real bacon I had fried up earlier for breakfast and I added about 1 c. milk (I like a creamy soup).


Chicken Corn Chowder
by Joann
1 c. chicken, cooked and diced
2 cans cream of chicken soup
2 cans chicken broth
1 can whole kernel corn, drained
2-3 T. Hormel real bacon pieces
1/4 c. butter
1/2 onion, diced
2 medium red potatoes, diced w/skin on
2 T. fresh basil, chopped

Saute onion and potatoes in butter until soft. Meanwhile, combine soups and broth. Add chicken, corn and bacon. Stir in potatoes and onion. Add basil. Cook over medium heat for 30 minutes or until hot and flavors are blended. Salt and pepper to taste.

Slow Cooker Beef Stroganoff

Fall has officially arrived in Missouri. It’s during this season that I love to try new recipes for comfort foods like soups, stews, chilis and even things like beef stroganoff- which is what was on the menu tonight.

I found a slow cooker recipe for beef stroganoff while thumbing through a recent issue of Cooking with Paula Deen. I remember thinking to myself…"I’m going to be a mother soon and I need all the quick recipes I can find to save myself some time around the house.”

This recipe comes from Carol Poppe, of Mandan, North Dakota and takes the hassle out of making your traditional beef stroganoff- which often takes a lot of time. I have a recipe for tradition stroganoff as well, but when you are on the run and don’t have time this recipe is truly number 1 in my book.

Tonight was the first time I made it and I don’t think I would change one thing about the recipe, except the recipe will call for canned mushrooms and I just bought some pre-sliced store bought ones.

This recipe is perfect for a cold night, paired with your favorite Missouri wine! Go even more local and use beef from a local farm as well as buy some local mushrooms and buy homemade noodles from the farmers' market.

Slow Cooker Beef Stroganoff
By Carol Poppe

2 lbs. beef tips
1 large yellow onion, chopped
1 can golden mushroom soup
1 can cream of onion soup
1 (8oz) can sliced mushrooms, drained ** I use pre-sliced fresh mushrooms instead
1 tsp. pepper
1 (8oz) cream cheese
1 (8oz) carton sour cream
1 (16oz) package of egg noodles, cooked and hot

In a slow cooker combine beef tips, onion, onion soup, mushroom soup, mushrooms, and pepper. Cover and cook on high for 8 hours (it only took me 6 hours when I prepared this). When done cooking, stir in cream cheese and sour cream and mix until combined. Serve over hot cooked noodles.

Another State Fair Down

I apologize for the blog not being updated for awhile. Each year during this time I sorta blank out because of the Missouri State Fair. We just got back today from the fair and I am so thankful for another fair to be done.

At the fair I help organize and run the Missouri State Fair Farmers' Market, which takes a lot of work and time. Plus, this year we added local food cooking demos to the area. I conducted 7 cooking demos and they went very well. I'm amazed how each time a do one it gets easier and easier.

We had both professional and amateur chefs and all demos were very well attended. Missouri Farmer Today had a nice article about the area, as well as a tv report from KOMU TV.

One of the four different recipes I demonstrated was a very quick and simple recipe for what I call "dressed-up tomatoes." This is how we like to eat tomatoes at our house. I coudl actually make a dinner out of eating tomatoes and veggies!

Dress-Up Tomatoes

By Lane

3-4 different heirloom tomatoes, sliced

feta cheese, herb flavored

balsamic vinegar

basil leaves, chopped

kosher salt

On a tray, plate your tomato slices. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle with feta cheese and fresh basil.

* This is a very easy way to add some zing to a simple plate of tomatoes.

Pasta with a Twist

It always amazes me how well my husband and I work as a team. Yes, it wasn't always like that. Every couple has to learn about one another and it's not always easy, but it sure is a fun journey! It's taken us a little over 5 years, but we think we have a lot of it figured out.

Building our little man's baby room proved just that. From painting (no, I didn't paint, but I like to say I helped supervised), putting together the furniture, deciding on a theme for the room...it's all about teamwork.

We are definitely going to have to learn about teamwork when our little man comes in November- that's a given. But, I'm not worried. I know that together- Charlie and I make an incredible team and will make great parents.

It all really started right after we got married and started cooking together. Through the years we both cook dinners together about every night and I truly cherish those times.

Tonight was one of those nights in the kitchen. We were both hungry, but didn't feel like making a meal that would take forever- so we opted for a quick pasta dish. Garden tomatoes and basil, capers, olives...and some grilled chicken breast. Talk about a light and healthy meal- and oh so delicious!

Try this recipe for a weeknight meal- you won't regret it!

McConnell Fresh and Light Pasta

3 cups Penne Pasta (wholegrain)

1/3 cup kalamata olives, diced

2 T. capers

1/2 cup garden tomatoes, diced

15 basil leaves, chopped

1 lemon squeezed

3 T. olives oil

1 tsp. garlic powder

2 grilled chicken breasts, sliced

Toss everything in a large bowl and serve with toasty french bread!

Steamed Sesame Vegetable Medley

This basic recipe works for almost any fresh veggies. You can cook them in the same steamer basket, adding the more tender produce as the cooking progresses. Steaming times given here are approximate, due to variations of vegetable piece size and pot choice. Of course, amount of doneness is up to you, so take a bite now and then during cooking time to test for your desired consistency. Serve over hot quinoa or brown rice.

Steamed Sesame Vegetable Medley
From What to Expect.com

Sesame Sauce:
1 tsp rice vinegar
1 tsp reduced-sodium soy sauce
1 tsp sesame oil
½ tsp Asian sesame oil
1 Tbsp sesame seeds

Vegetables:
1 stalk broccoli
1 cup baby carrots
½ cup snow peas or green beans

For sauce: In medium bowl, combine vinegar and soy sauce. Whisk in oils until combined.

For broccoli: Trim stalk into florets; cut florets in half vertically. Steam over boiling water, covered, for 8 minutes or until crisp-tender. For carrots: Steam, covered, over boiling water for 5 minutes or until they just yield to the tip of a knife. For snow peas: Steam, covered, over boiling water for 1 minute or until crisp-tender. For beans: Halve beans. Steam, covered, over boiling water for 8 minutes or until crisp-tender.

In large bowl, toss vegetables with sauce until combined. Garnish with sesame seeds. Serve hot over quinoa or brown rice.

Serves 1.

Make ahead: Vegetables can be steamed 1 day ahead. Refrigerate, covered. Warm before serving. Sauce can be made 3 days ahead. Stir before using. Add sesame seeds just before serving.

Morel Mushrooms…More for the Taking

I have found the draw back to being pregnant- not being able to eat morel mushrooms.

I used to go mushroom hunting every spring with my dad in search of the biggest morel mushroom bag one could find. I never ate morels as a kid or even as a young adult- but after I entered college I became more of an adventurous eater.

The appearance of morels varies from year to year, depending on the timing of spring weather, soil temperature and moisture. Many days of warm temperatures following a rain may trigger the emergence of morels.

I didn’t go mushroom hunting – but I did buy some beautiful morels this past Saturday at my area Cole County Farmers’ Market. My husband was talking to a few of the vendors at the market while I was finishing up some shopping and I came back with some mushrooms and said, “I can’t wait to fry these up tonight.”

I then found that I would not be enjoying in these delicate shrooms- as I was informed by both my husband and a farmer that us pregnant women shouldn’t eat them. I thought they were saying that at first- just so my husband could have more for the eating- but then found out from a friend that it was true. (Thanks Lubbering)

But, the morels didn’t go to waste- I still cooked them up and my husband ate every single one of them!

If you’ve never tried morels before here is a quick easy recipe for the beginner.

Fried Morels
By Lane

8-10 morels, cleaned and cut longwise in half
1 cup flour
1 tsp salt
½ tsp. pepper
½ tsp paprika
¼ tsp parsley
Butter, for greasing sauté pan

Melt butter in pan over medium heat. In a small bowl mix flour, salt, pepper, paprika and parsley. Dip the already moist morels in the flour and press mixture onto the mushrooms. Drop into pan.

Cook until golden brown, turning only once.

Cranberry Lovers Muffins

Who doesn't like cranberry muffins for a nice morning treat! Pair up these muffins with a cold glass of milk, add a little butter to the muffins when they come out of the oven- and you can't go wrong!

Don't like cranberries substitute for blueberries.

Cranberry Lovers Muffins
¾ cup whole wheat flour

¼ cup ground flaxseed or oat bran

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1½ cups old-fashioned oats

2 large eggs

1 cup white grape juice concentrate

½ cup all-fruit cherry or raspberry preserves

1/3 cup canola oil

2 tsp vanilla extract

½ cup fresh or frozen cranberries

½ cup dried cranberries (preferably unsweetened)

Preheat oven to 375F. Line a standard-sized 12-cup muffin tin with paper liners.

In large bowl, combine flour, flaxseed, baking powder, soda, and salt. Stir in oats. In another bowl, combine eggs, juice concentrate, preserves, oil, and vanilla until smooth. Slowly stir into flour mixture; be careful not to overmix. Gently fold in all the cranberries.

Spoon batter into prepared muffin tin. Bake 18 minutes, until a toothpick inserted into the center comes out clean. Transfer to wire rack; let cool completely. Store muffins at room temperature in tightly sealed container for 3 days or frozen for 3 months. Makes 12 muffins

Straw & Hay Pasta

One of my husband’s and my favorite things to do is cook together – although he’s been the one cooking more than I lately. I’ve been running around the state like a mad woman recently for work – and thank goodness for a great husband that can cook. I always say food taste better when you don’t have to cook it!

This recipe has become my husband’s “staple” meal. He can have it ready in no time and it taste so very good! He found this recipe on Food Network and decided to give it a try because it reminded him of a pasta dish from one of his favorite restaurants in Springfield, Zio’s.

Straw and Hay Pasta
From Wolfgang Puck, courtesy of Food Network

Photo from Food Network

1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely minced onion
4 ounces prosciutto, julienne
1 cup heavy cream
Salt
Freshly ground black pepper
1 cup fresh peas, or frozen
6 ounces fresh egg fettuccine
6 ounces fresh spinach fettuccine
1/2 cup grated Parmesan

In a large stockpot, bring salted water to a rapid boil.

In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.

Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

Goat Cheese Pizza

“Oh how yummy!” “One more piece….and another and another.”

Yes, that is what I sound like when I’m indulging in one of my favorite “treats” - goat cheese.

I had always liked goat cheese, but after our vacation to visit my husband’s family in Spain this past summer – I have become a fan of goat cheese. Goat cheese on crackers, with salami, top on a salad or pasta, stuffed with chicken….there are so many wonderful combinations.

Many folks say they don’t like the taste of goat cheese, but that’s probably because they have sampled goat cheese that wasn’t stored properly. Sometimes many of the grocery stores that sell goat cheese haven’t properly stored the cheese, therefore making the cheese have a “rancid” taste. I assure you there is nothing rancid tasting about goat cheese, quite the opposite – goat cheese is smooth, creamy and a “taste for the ages.”

If you are one of these type people that has tried goat cheese only once and now swears you will never try it again – I’m here to change your mind.

In Missouri we have lots of wonderful goat cheese operators that sell their products at many farmers markets and other marketing outlets.

One of my favorite goat cheese farms is from Goatsbeard Farm. The owners, Ken and Jenn Muno, are a wonderful couple whom I purchase lots of goat cheese from throughout the year at the Columbia Farmers’ Market. Goatsbeard is a small family farm dedicated to creating a sustainable livelihood from the land, as the family strives to produce excellent cheese while protecting the water quality of their watershed, enhancing the soils with natural fertilizers, and improving biodiversity.

Goat cheese, like goat milk, is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart (but that doesn’t keep me from my cow’s milk). Goat cheese is rich in calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin. So, why not give it a try – improve your taste palate and your health!

One of my family’s favorite goat cheese recipes is our McConnell Goat Cheese Pizza. You can incorporate whatever your favorite vegetables are (we like to use bell peppers, eggplant, olives and sun-dried tomatoes).

McConnell Goat Cheese Pizza
Dough:
1 teaspoon honey or sugar
2 tablespoons yeast
3 cups unbleached white flour salt
2 tablespoons olive oil

Toppings:
Sauce (try using a pesto instead of a tomato based sauce)
8 ounces Goat Cheese (Chevre, Teleme and/or Feta)
1 1/2 cups topping of choice: sliced bell peppers or roasted red peppers, caramelized onions, sautéed mushrooms, eggplant, chopped olives, sun-dried tomatoes or anchovies.

Dissolve honey or sugar in 1 cup warm water. Add yeast, and set in a warm place for about ten minutes. Foam will form on the surface of the yeast.

Meanwhile, put the flour into the food processor (using metal blade) with a dash of salt. Drizzle in the olive oil, followed by the yeast mixture. When the dough forms a ball (motor will begin to slow down), place it in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours.

Punch down and roll into desired shape.

Cover the surface of the dough with sauce, and top with 8 ounces of goat cheese and toppings of choice. Bake in preheated 400 degree oven for 10-14 minutes until crust turns golden. Brush the edge of the crust with a little olive oil before serving.

Cashew Chicken Anyone

One of my husband’s favorite foods is Chinese, but I’m not a lover of most all Chinese food. So, we make a compromise (I make him cashew chicken quite a bit at home). That way I can control what the meal will taste like.

Fellow blogger Sarah over at Front Porch Rocker had a great recipe for this dish that I’ve been varying each time I make it. Each person has different tastes, therefore any new recipe takes me about four times of making it to find exactly how I like to season, cook and prepare the recipe. Look at cooking like an adventure.

The best part of this meal – it’s pretty quick and makes incredible leftovers..which means less cooking during the work week for you!

Here are my adaptations of the original Cashew Chicken recipe. Also, I usually fry up a little more chicken because I love taking the leftover fried chicken for salads or in a tortilla roll up with lettuce, ranch dressing and cheese.

Cashew Chicken

Chicken
4 chicken breasts, thawed and cut into bite sized pieces
1 ½ cups flour
½ c milk2 egg
Salt and pepper, to taste
Dried Parsley
½ tsp. Paprika
½ tsp. garlic powder
Peanut Oil, for frying

To the flour add salt, pepper, parsley, paprika and garlic powder. Coat chicken in the flour mixture and let sit for 10 minutes. Heat oil in a large skillet (Med High). Mix the milk and eggs together in a small bowl. Dip the pieces of chicken in the milk mixture and then back into the flour. Place chicken in one layer in the skillet and fry until browned. Remove to a plate lined with paper towels and lightly salt. Continue until all the chicken is fried.

Sauce
2 cups of water
4 chicken bouillon cubes
¼ tsp. ginger powder
2 tbsp soy sauce
1 tsp sugar
½ tsp salt
2 tbsp cornstarch mixed in 1/4 c of cold water

Bring the water, bouillon, soy sauce, sugar, ginger and salt to a light boil. Add cornstarch mixture and stir constantly until thickened. Remove from heat.

To serve: Serve over a bed of rice and top the chicken with the sauce, some diced green onions or chives and cashews.

Crock Pot Roast...Ready When You Get Home

Last night was an interesting one. As I was making dinner my husband came in the kitchen with about four tackle boxes of stick baits and just smiled at me. I asked what he was up to and he said, “It’s stick bait time.”

I knew what he meant. My folks are coming up today to spend the weekend and he is taking my dad to Lake Ozark for some winter fishing. My dad is also an avid fisherman, as my husband is.

I knew that the fish at LO must be hitting a stick bait, as then my husband proceeded to fill up one side of my kitchen sink with ice cold water and when I say ice cold, I mean he placed ice cubes in the already freezing water. Guess this helps reenact the water temperature at the lake?

He then starting taking out every stick bait and placing them in the freezing water to see if they would properly sink or float. If the baits do not sink properly and suspend in the water, he then takes some of the weight off the bait.

(FYI: These stick baits are some kind of fancy Japanese bait that are terribly expensive. When I say they are pricy, I mean like $15-$35 a bait!) I told him he better not loose any of them while fishing because we would have to take a loan out to replace all these fancy little stick baits he has. Of course I was just joking though.

Fisherman…got of love them!

Today’s recipe is one of our favorites in my house. It’s simple, quick and cooking at my house right now for when my parents and best gal pal Tyne show u tonight.

Crockpot Beef Roast
By Lane

1 beef roast (I like to use chuck roast)
1 onion, roughly chopped
4 beef bouillon cubes
1 T. parley flakes
1 T. garlic powder
½ tsp. basil, dried
½ tsp. Lowery’s seasoned salt
½ tsp. pepper
1 cup of small baby carrots
1 parsnip, coarsely chopped
1/2 cup dry red wine (omit this if you don't have any on hand)

In a large crock pot, place the onions, carrots and parsnips. Place the beef cubes on top, then lay beef roast. Add all the seasonings and the seasonings. Fill crock up with water – to barley cover the roast with.

Place crock on low setting and cook from 7:30 am until 4:30 or 5:00 pm, depending on the size of the roast.

*After the roast is cooked, keep those wonderful juices! Make some gravy with it, boil some penne pasta in it. You can also use the juice to make some wonderful beef soup.

*If you cook pasta in the juice, the pasta will make it’s own gravy because the starch in the pasta thickens the broth up. I like to then place the pasta in a casserole dish and sprinkle with some tasty feta cheese.

* Or freeze the broth to use another time.

Shrimp Etouffee Tonight

One of my very favorite meals has to be Shrimp Etouffee! The combination of shrimp seasoned with fresh ingredients like garlic, herbs, lemon zest, peppers…on a bed of hot rice just does something to a person.

The trick to good etouffee is a good dry white wine, clam juice, fresh shrimp and rice that isn’t over cooked! So many folks overcook their rice and stir it too much - breaking down the starch in the rice and making for sticky, slimy rice. I cook my rice according to the package (and I don’t buy that “cooks in 5 minutes” rice) and season it with a couple tabs of butter, some salt and parsley. Then stir the rice only at the beginning of cooking it, simmer according to directions and don’t stir again. All the water needs to be dissolved from the pot.

Now to the best part- the etoufee. Make sure you purchase fresh shrimp, but most of us in the Midwest aren’t lucky enough to have fresh shrimp. So, if you are going to buy frozen shrimp- buy the raw shrimp, not the already cooked shrimp. Why? Because the pre-cooked shrimp tends to get rubbery when cooking it in a meal and you loose the great taste of the shrimp.

Shrimp Etouffee

1/2 cup butter

1/4 cup all-purpose flour

1 cup thinly sliced green onions

1 cup chopped onion

1 green bell pepper, cored, seeded, and chopped

1/2 cup chopped celery

2 cloves garlic, minced

1 bay leaf

1/4 teaspoon dried thyme

1/2 teaspoon dried basil

8 ounces tomato sauce

1 cup dry white wine

8 ounces clam juice

1/2 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon white pepper

1 teaspoon Tabasco Sauce

1 tablespoon grated lemon zest

1 tablespoon fresh lemon juice

1/4 cup chopped parsley

1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)

Hot cooked rice

First, season your shrimp with a couple of healthy shakes of salt, garlic and some pepper. In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.

Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.

Cooking Spaghetti Squash

It’s fall and that means you have the opportunity to enjoy all the wonderful fall squash varieties that are available at your local grocery store or farmers’ markets. I laugh when I see spaghetti squash in the grocery store because I know most people have no idea how to even cook spaghetti squash. Same goes for acorn squash, butternut, ambercup, banana, buttercup, delicate…the list goes on and on.

Try something new tonight and don’t be shy – pick up one of those funny looking squash at your local market and experience the freshness!

Cooking Spaghetti Squash (this is a very easy recipe a farmers’ market vendor told me this summer)

1 spaghetti squash

2 heads of garlic

Salt and pepper to taste

Olive oil and vegetable oil

Vegetables, meat or cheese (Your choice)

Preheat oven to 350 degrees. Halve raw spaghetti squash with a sturdy sharp knife, scoop out and discard.. Place halves onto an oven safe cooking dish face up. Clean heads of garlic and thinly slice garlic.Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).

Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin). Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin. Use a fork to scoop and separate squash strands, add any other ingredients you like at this point. I like to put everything together and place in a cooking dish and bake in the oven for a little while so the cheeses can melt.

Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless. My personal favorites are veggies with feta cheese. I like to also sprinkle in some basil-dried seasonings. Enjoy!

Apple Stuffed Pork Loin

Recently, I’ve had apples on the brain. Maybe it’s because I’m trying to eat healthier, maybe it’s because I recently visited Peter’s Market near Marshall, Mo for work or maybe it’s because it’s apples season in Missouri – but either way I’ve had apples on the brain.

On a recent visit to Peter’s Market for work I toured the very impressive orchard and came away from the market with the best Gala apples I’ve ever eaten! I also purchased apple butter, some pickled okra (because I didn’t pickle any of my own this year…ran out of time), home-grown nectarines, gallon of apple cider and a few other Missouri made products that I hadn’t tried before.

Paul Peter, owner of Peter’s Market, took me around the orchard to look over their extensive operation. I learned that Peter’s was the largest distributor of Jonathan apples in the nation, who would have known….right here in good ole Missouri.

There are over 7,000 named varieties of apples in the world – 7,000!

Since it’s apples season across the nation what a better time to try your hand at making a homemade apple pie or this new recipe I recently tried from Paula Deen. I didn’t know about stuffing a pork loin with apples, but this is a very simple recipe for dressing up a traditional pork loin, plus it makes a lovely presentation. And you know…it’s all about the presentation!

Apple Stuffed Pork Loin Roast
Photo and recipe from Paula Deen, Food Network

3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied

Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.