Beat the Heat

A few days ago I was perusing one of my favorite Instagram accounts, viagra generic medicine Food52, doctor and I stumbled across this recipe for a spicy fried chicken sandwich with pickles on it. Those of you who know me, see know I am obsessed with spicy chicken sandwiches.IMG_5548

Last year, a friend, who will remain anonymous, turned me on to the Chik-Fil-A sandwich and they are SO amazing. I could eat one everyday! So of course I though I need to try to make this spicy chicken sandwich. Then I looked at the recipe and of course, changed the whole thing because, well that’s just the way I roll.

It’s not that I can’t follow a recipe… ok, maybe I can’t. It’s just that I am so incredibly lazy when I comes to all the right tools. Who has the time to batter chicken and then fry it? Let alone the time it takes to clean up the mess afterwards. Not me. Mother of a 17 month old. No thanks.

So I decided to BBQ the chicken I had and make it up as I go. Even my hubby ate the entire sandwich and said it was super flavorful, despite the heat, and that all the strong flavors surprisingly blended well together. He’s a born and raised Minnesotan and he doesn’t like anything spicier than Ketchup. No joke. But he still ate the whole thing and love it. That’s saying something as he usually gets this dubious look on his face when I tell him I tried something new (Honest, it was only the ONE time that I cooked something so awful as to be inedible!)

So here is my recipe for my Spicy BBQ Chicken Sandwich. And remember, if its gets too hot for you, just slather some more slaw on! ;)

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Beat the Heat Chicken Sandwich

Ingredients

1 package chicken breast tenderloins (I buy mine at Aldi)

1/2 bottle of Carolina Gold BBQ sauce (Found at Trader Joe’s)

1 pint good quality Cole Slaw

1/2 cup Mayonnaise (I use Hellman’s/Best’s with Olive Oil)

1 Tablespoon Sriracha Sauce

1 Teaspoon Fresh Lemon juice

4-8 Refrigerator Pickles

Brioche Buns

Method

Transfer chicken tenders to air tight container and pour 1/2 bottle of Carolina Gold BBQ sauce over. Place in fridge to marinate for at least 2 hours- up to 24 hours.

Preheat your grill. Place chicken tenders on grill and grill 2-4 minutes a side depending on how hot your grill is. Cook until chicken is done. Remove chicken to a bowl and using a hand mixer shred the chicken. Set aside.

In a small bowl, combine the mayo and the Sriracha. Squeeze in about 1 tsp of fresh lemon juice. Stir and slather onto both sides of a Brioche bun.

Top the buns with about 1/2 cup of chicken and 1/4-1/2 cup cole slaw. Add your desired amount of refrigerator pickles. Press the sandwich together and enjoy!

Happy Tasting!

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Laundry has never been so exciting!

Lately it has come to my attention that my blog has been much more bite that board. That pretty much means that I like to eat, generic viagra doctor haha. A lot! I’m not afraid to admit it, sildenafil doctor I do like to eat, but I also love to craft.

I used to be way more creative in my life. In fact, once upon a glittery city called LA I actually did that as my job. I created for a living. I was good at it and it was SO MUCH FUN! I miss it. Yes, I do. Don’t laugh Kimber. ;) I definitely don’t miss the hours though. But a girl has got to get her creative fix when she can. So today, while the monkey, otherwise known as my son, had a whopping 3 hour power nap I created a cute little sign for my soon to be laundry room in my new house. I had to. My laundry room is ugly. It’s a dark cave. But it’s also a blank canvas and that’s perfect for my little crafter’s heart.

So here it is. My little craft project du jour. Enjoy!

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Laundry Sign

You’ll Need

1 self healing mat

1 homemade stencil printed on computer paper

1 wooden sign (this one was $3.99 at Michaels)

1 bottle of acrylic paint in the color of your choice

1 paint brush

1 glue stick

1 Exacto blade (I used Fiskars Finger blade)

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Method

Using the type font of your choosing type out the word laundry and print it out. Using your Exacto knife on the self healing mat, cut the words out of the paper, keeping the white paper intact. This is a laborious process, but it is worth it if you are like me and can’t line up stencil letters to save your life.

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Once you have cut out your stencil, turn it over and lightly apply the glue stick to the back side. Flip it over and line it up on your wooden sign and press down lightly. Take your paint brush, dip it in your chosen paint color and paint the words. Do not take more than 5 minutes to do this process. Immediately remove the stencil to make sure it doesn’t permanently stick to your sign.

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Allow the paint to dry. If you’re like me, and chose a paint color that’s pretty light, you have the option of taking a Sharpie and outlining the words so they show up better. And that’s it!

Happy Crafting!

Mommy’s Little Helpers

I’ve been so busy these past weeks that I can barely take a full breath in and out without also using it to form a sentence, discount cialis hospital lift a moving box or rip a piece of tape with my teeth. Such is life with a toddler while you are trying to pack up and get ready to move, sovaldi sale I guess.

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So I thought I would take a few semi private moments to make a quick post about the things that get me by on a day to day basis. Don’t let the title deceive you, I don’t get any fun help from pharmaceuticals, although for all the mom’s reading this, I’m sure we all have days when we feel like that would help!

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Today my “helpers” are just a few minutes to sit down and eat a sandwich and drink a full sugar coke. You heard me right. Full. SUGAR. Coke. Judge away, but I can’t stand the fake crap. Anyways, back to the other two “helpers.” While my charming little boy spent his lunch time throwing his food on the floor, I spent a blessed 15 minutes, boiling water for eggs, throwing everything I could jam into the dishwasher and wiping down the counters while I waited the requisite 10 minutes for them to cool. I made my sandwich snapped a few pretty pics of it and sat down and ate that sucker in 2 bites…. okay maybe 3. While I was eating my sandwich I looked around my table and realized that the photos I snapped were just not a great representation of the chaos my life is in. So, deep breath here is a pic of what it really looks like to sit down at my crowded table and take just a few minutes to eat.

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Sometimes all you need is some protein slapped between some carbs and a nice sugary pep to wash it all down with. Anyways better fly, these boxes won’t pack themselves!

Ode to the Cauliflower

So I’m perusing HuffPost a few weeks ago and I happen across this insane pic of an entire head of Cauliflower that’s been roasted. It looked so cool. I’m not going to lie, cialis generic click I wanted to make it for the wow factor alone! Seriously guys, cialis usa it’s so cool looking!! Look!!

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So so I clicked on the recipe attached to the killer photo and I immediately recoiled. No, I will not put Greek yogurt on a Cauliflower. Cauliflower is already a vegetable. We don’t have to make this any healthier. Vegetables like Cauliflower were made as vessels for copious amounts of sour cream based Dill and Ranch dips. Sorry. Nope. Not happening. And double not happening to adding Cumin to the yogurt first. Nah-uhn. Cumin is only acceptable in Indian cuisine. Oh, well, Chili too. But that’s it. Consider this my line in the sand on that spice.

Meanwhile, back to the Cauliflower and well, the recipe. I decided to throw it out and make my own. Huge. Surprise. Right?

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So here is my Sour Cream Sriracha-luscious take on the humble-bumbly white crumbly food I lovely refer to as excuse for dip. Even though I am a secret Cauliflower lover.

Happy Tasting!

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Cauliflower Bomb

1 cup Daisy Light Sour Cream

1 Tablespoon Sriracha Sauce

1 Tablespoon Granulated Garlic

1 knifepoint of Hot Pimenton (Paprika)

1 Teaspoon Salt

1 Teaspoon Pepper

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Method

Preheat over to 400 degrees F. Combine all ingredients in a medium sized bowl until mixture is well combined. Set aside. Wash Cauliflower head and remove all green leaves and woody stem being careful to keep the whole head intact. Dip Cauliflower into the bowl with the Sour Cream Sriracha mixture making sure every surface is coated. Place on a sheet pan lined with aluminium foil that has been lightly greased and bake for 50-60 minutes or until the Cauliflower Bomb is golden brown on top. Remove from oven and allow to cool slightly. Cut into slices and serve warm.

IMG_4872Enjoy!

Peanut Butter Giggles

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Almost every morning my son and I enjoy a piece of cinnamon raisin toast with peanut butter on it. It’s kind of our thing, cialis site and I’m totally in love with it. We sit down together at the table and for the next 10-20 minutes our fingers get sticky, viagra sales clinic our faces get sticky and we literally cannot stop the giggles that roll out of us. It’s the best. :)

I was telling my friend Carolyn a few weeks ago about our morning giggles fest and she said to me: “add some coconut oil to your toast first, it will change you life!” Well I’m here to tell you, it did change my life for the better! Now at first spread, the coconut oil seems a little weird, but it melts right into the bread just like butter. So I got to thinking. Why not make my own PB with coconut oil? So, of course I made some. I can’t help myself.

So here is my take on Peanut Butter, and it’s pretty damn delicious if I do say so myself.

Happy Tasting!

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Homemade Peanut Butter

1-1 1/2 cups whole roasted Peanuts; shelled

1/4-1/2 cups Organic refined Coconut Oil

2 Tablespoons Organic Wildflower Honey

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In the bow of a Food Processor fitted with a steel blade, add the peanuts and coconut oil and blend until smooth. This takes about 10 minutes. I like to pulse the machine to make sure I break up all the peanuts really well. I also had to do several rounds of scraping down the sides of the bowl. If the Peanuts are not blending add more Coconut Oil. If the mixture is too oily, add some more shelled Peanuts. Once you reach a smooth consistency, add the honey and blend for another minute or two. Voila, you’ve got your Peanut Butter. You can either refrigerate your PB or your can leave it on the counter in an airtight container for about 2 weeks. Not that it will last that long…

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Terrariums and why I love Target…

Stick with me on this post. It might seem a little frazzled, tadalafil decease perhaps even a little crazy, but I promise by the end I will make sense. If I don’t, then perhaps I am a glass of wine ahead of you on this fine Friday afternoon, don’t worry, you can always catch up!IMG_5492

So I have two beautiful, sweet, adoring, loveable cats, that are all the adjectives mentioned above and more. Like, obnoxious, crazy and they literally will eat any plant in site. Whatever happened to animal sensing danger and steering clear? Anyways, thanks to Target Boutique (as my family calls it) I can now have house plants without fear of my cats! YAY!

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Target is good like that. Seriously. Target is the quintessential $100 dollar store. When’s the last time you visited? Did you spend roughly $100? Yeah, see. Crazy when you think about it. I blame it on their “dollar section.” They have all this great stuff in the dollar section and then they hit you with the $3 items, which are usually just a step above the dollar items in cuteness and functionality. So you come in for toothpaste and walk out with a cart full of amazing finds! Like these $3 glass hanging terrariums. I couldn’t believe my eyes when I first spotted them. I was like: “No way! That’s gotta be plastic.” Nope. 3 bucks buys you these adorably cute terrariums that you can fill with whatever your heart desires!

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I decided I wanted to fill my terrariums with succulents and some small “fairy plants.” So a quick trip to Bachman’s was in order and in 10 minutes I had 3 mini terrarium gardens to hang where I choose. So, get yourself to a Target and get crafting.

All you need is:

Pot of dirt

3 terrariums

6-8 assorted “fairy plants”

water

Add a little dirt to the bottom of each terrarium then remove the plants you want to use from their individual pots. Place plants into the terrarium very carefully making sure to cover up the roots. If you need to add more dirt to cover the plants that’s fine. Water the plants and hang where you want. You can hang them individually or you can tie them all together and hang as one, like I did.

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Happy Crafting!

Burritolicious

Yesterday we spent two and a half hours in the car running around trying to find the perfect house to buy. Not only did we do that but we also did that while dealing with a cranky, viagra search teething, cialis bored 15 month old. Needless to say I was exhausted when we got home. Then the hubby remembered we were out of cat food right it the middle of my food prep time and left to go get some. Seriously. I now understand all those parent cliches about time and forgetfulness… I am NOT laughing… ok, maybe just a little.

So I challenged myself to make a 15 minute dinner while running around after my crazy child, who loves to get into anything that even looks slightly forbidden. For those of you who know me, that’s pretty much never where I am at. I come from the school of if you slave over your food it tastes better. I don’t know why I feel this way. But after completing the challenge I’m sorta changing the way I think about quick dinners.

I even managed to grill the dinner and have it plated on the table when the hubby walked back in the door. Seriously guys. This. Never. Happens. I must be living in Bizzaro world. ( Hon, is that what it’s called in the Superman Comics?)

So anyways, here is my quick 15 minute sorta burrito Mexican food dish. Can you tell I need a better name. Any Mexican food aficionados that can help me out with this one? Until then, I will simply call this recipe Burritolicious.

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Burritolicious

For the sauce

1/2 cup Sour Cream ( I use Daisy)

1 can Mild Green Chiles

1/4 tsp Cayenne Pepper

3 Green Onions; rough chopped

2 sticks of Mozzarella String Cheese

( I’m sure Cotija cheese would be just as delicious, I just didn’t have any)

Salt; to taste

For the Burritos

Flour tortillas

Shredded Cheese

1 can Black Beans; rinsed

Avocado; sliced

Trader Joe’s Carne Asada

Grill Carne Asada according to package instructions. In the bowl of a food processor fitted with a steel blade, add the Sour Cream, Green Onions, String Cheese, Cayenne Pepper and Green Chiles. Blend until smooth. Add salt to taste. Set aside. Cut Avocado into slices, set aside. Once meat is done cooking, remove from grill and place on plate covered with foil, allow it to rest for 5-10 minutes. In the meantime, place tortillas on the grill and grill for 1-2 minutes per side until golder brown and slightly puffy. Move the tortillas to the top rack of grill, add 1/8-1/4 cup of shredded cheese on each and close the lid for 2-4 minutes to allow cheese to melt. While cheese is melting, cut up your Carne Asada.

Assemble your “burrito” by placing the Black Beans and Carne Adada on the melted cheese followed by the “crema” sauce, top with Avocado and dig in.

They are so good, that I was so busy eating them, I forgot to take a picture with the Avocado on top. Oops!

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Happy Tasting!

Croque-en-Bouche

Lately I’ve been a little under inspired. It’s not for a lack of trying. I have actually been testing recipes like crazy, viagra canada sick I’m just not loving what I come up with. I try to tell myself that sometimes this happens. That it happens to the best chefs in America. That even the Barefoot Contessa must have the off day or two here and there, generic cialis prescription where not even the clout of her name is high enough to keep a souffle from falling. So to get me out of my food funk, viagra what seems more rational than trying one of the culinary world’s scariest desserts?

Croque-en-Bouche, when done right, is a glittering tower of delicious golden clouds filled with sweet, rich pastry cream and glazed with a molten caramel that forms not only the sinfully delicious glue that holds this magnificent tower together, but the perfect crunchy juxtaposition for all that sweet smooth cream.

Now traditionally speaking, Croque-en-Bouche is a French wedding Cake. I believe the literal translation is: Crunches in Mouth. Emily, is that right??

Now I don’t know anyone getting married, but I need a major accomplishment to get me out of my food funk, so if I pull this off, I’m going to celebrate and dance like I did on my wedding day! And then I’m going to eat every damn delicious golden bite. Well, maybe my hubby can help.

So, wish me luck… here goes nothing!

Croque-en-Bouche

For the Pate de Choix batter

1 cup organic unsalted sweet cream butter
2 cups water
2 cups unbleached all purpose flour
1 teaspoon granulated sea salt
9 eggs
For the Pastry Cream
3/4 cup organic fair trade cane sugar
6 egg yolks
1/4 teaspoon of sea salt
1/2 cup of unbleached all purpose flour
2 1/2 cups organic whole milk
1 1/2 cup fresh Raspberries
2 teaspoons vanilla
For the Caramel
3 cups organic fair trade cane sugar
1/2 cup water
1/4 teaspoon cream of tartar
Method

In a large saucepan over medium heat, melt the butter in water. Bring liquid comes to a rolling boil, add all the flour and salt. Stir vigorously until mixture forms a solid ball/chunk and comes away from the sides of the pan. Remove from heat and cool for 5 minutes. Using a stand mixer, fitted with the whisk attachment, pour the pate de choix batter into the bowl, beat in the  eggs, one at a time, making sure batter is completely smooth after each egg.

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When dough is satin smooth, place in a piping bag and pipe small 1-1 1/2 inch rounds onto a cookie sheet lined with parchment paper, spacing them at least 1 inch apart. You will want to use at least two half sheet pans. Smooth the tips of dough down with dampened fingers, and bake in a 400 degree oven for 20 minutes. Remove from the oven and pierce each puff with the tip of a sharp knife to allow excess steam to escape. Return to the oven for another 4-5 minutes. Check them often to make sure they do not burn. Place on racks to cool. When cool, fill each puff with pastry cream. (Puffs may be baked up to 24 hours in advance but once they are filled the Croque-en-Bouche should be assembled immediately.) Dough yields roughly 70 puffs.

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 Place eggs and sugar and Vanilla in the bowl of a food processor fitted with a steel blade. Pulse until the eggs and sugar are pale yellow in color. Add in 1 1/2 cups fresh Raspberries blend until smooth. Add in salt and flour and blend until smooth.  Very slowly add the scalding milk through the feed tube. Return mixture to a heavy saucepan and cook over medium/low heat whisking constantly. Mixture will thicken quickly, keep whisking to avoid lumps, about 6 minutes. When very thick, remove from heat, pour into a bowl, and press plastic wrap directly onto the surface of cream to prevent a skin from forming and chill thoroughly, about an hour. Yields roughly 4 cups.

Place sugar, cream of tartar and water in a small saucepan. Stir over low heat only until sugar is dissolved. Do not stir after that, swirl pan only. Raise heat and allow syrup to cook until it is a deep golden color (hard crack on a candy thermometer). Remove from heat and place in a large pan containing boiling water to keep it soft and manageable.

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Using a piping bag filled with the cooled pastry cream, pipe a small amount into each puff until just full. Lift individual puffs with your fingers and dip into the caramel. Place caramel side down on a large round serving platter. Make a round of puffs then another ring of puffs on top. Keep building in this manner to form a tall cone. Any remaining caramel can be drizzled over the top.

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Happy Tasting!

Bacon + Pea Carbonara

Carbonara

Is there anything on this Earth that is better than bacon? I can only think of a few things that are better that straight up bacon and they usually include the use of bacon. Can you tell I live in the Midwest? For the hearty folk of Minnesota, cialis generic treatment meat, generic viagra well more specifically bacon, will always be a staple of life. One of the reasons I love living in Minnesota. We are unashamed of our love of meat. (Take that how you will) ;)

Bacon+Pea Carbonara

5 strips Un-cured Nitrate Free Bacon

1/2 cup Frozen Peas

2 cloves garlic

1/2 cup Heavy Whipping Cream

3 Organic Free Range Egg Yolks

1/3 box of Spaghetti ( I use Creamette)

Grated Parmesan to finish

Method

In a large pot bring 6 quarts of water to a rolling boil. Add 1/3 box of Spaghetti and cook until “al dente.” Meanwhile, in a large saute pan over medium flame, cook bacon strips until crisp, about 6-8 minutes. Add minced garlic cloves. Cook for 1 minutes making sure garlic does not burn. Add the frozen peas and cook 2-3 minutes. Add the cream and bring to a simmer. Separate 3 egg yolks. Off the flame add the yolks 1 at a time to the pea and cream mixture, whisking constantly so the egg yolks don’t coagulate. Drain the pasta and toss in the cream sauce. Crumble the bacon on top and stir into the pasta. Sprinkle with Parmesan and enjoy!

Happy Tasting!

Blueberry Upside Down Streusel Cake

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Each time I write a new post, sildenafil rx I am greeted with my host page asking me: what’s on my mind? Well WordPress, viagra what’s on my mind is Blueberries!! I’m not gonna lie, cialis sale Blueberries are far from my favorite berry. I know, I know, who doesn’t love Blueberries? Well in my humble opinion Raspberries are far superior to Blueberries AND everyone’s favorite the Strawberry.

Don’t get me wrong, I like Blueberries. Blueberries are great little bites of sweetness bursting in your mouth, I just genuinely don’t understand the obsession with putting them into everything you bake. Blueberry pastry, blueberry pancakes, blueberry pie, blueberry coffee cake, blueberry donuts…. the list goes on.

After going to the grocery store and seeing the wonderful fresh organic Blueberries just sitting in the aisle calling my name, I got home and shortly realized that I had bought an overabundance of Blueberries. So knowing my husband the way that I do, I knew I had to come up with some kind of baked Blueberry dish to satisfy both my overabundance of fruit and my hubby’s teenage appetite!

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So here it is, a veritable Frankenstein like mash up of 3 different concepts. Blueberry bread, Blueberry Streusel, and Blueberry Bunt cake. I like to call it, Blueberry Upside Down Streusel Cake. I couldn’t snap a pic of my hubby stuffing his face with it, but believe me, it’s husband approved too! And I gotta say, after having 3 pieces in two days, I’m starting to understand this Blueberry baking obsession!

Happy Tasting!

Blueberry Upside-down Streusel Cake

1/2 cup unsalted butter, room temperature + 3 tablespoons for pan greasing

2 cups all purpose unbleached flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup organic fair trade sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup buttermilk

1 cup fresh organic Blueberries

2 Lemons, zested + juiced

1 cup Streusel

For the Streusel

2 cups all purpose unbleached flour

3/4 cup light brown sugar; packed

zest of one Lemon

3/4 cup unsalted butter, room temperature

For the Glaze

1/4 cup fresh squeezed Lemon juice

2 cups confectioners sugar

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Method

Prehead oven to 350 degrees F. Butter and flour a large bunt pan; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add the eggs and vanilla on medium speed until light and fluffy. In a medium bowl sift together flour, baking soda and powder and salt. Add 1/3 of the flour mixture to the creamed butter, sugar and eggs, alternating with adding the buttermilk, until all the wet and dry ingredients are combined. Fold in blueberries and pour into your buttered and floured bunt pan.

In the bowl of a stand mixer fitted with the whisk attachment, combine flour, sugar, lemon zest, and butter until large moist clumps form. Place the Streusel on top of the Blueberry batter. Bake until the cake is golden brown and Streusel is golden brown in color and when an inserted toothpick comes out clean, about 40-50 minutes. Gently transfer the cake to cake stand, but flipping the cake upside down.

In a small liquid measuring cup, whisk fresh Lemon juice and confection sugar until it forms a smooth, lump free glaze. Pour glaze over the humps of the bunt cake while still hot so that the glaze is absorbed. Let cake cool, and serve.

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Enjoy!