7.20.16

libby 4th bday collage

Dear Libby,

You continue to amaze me on a daily basis with:

  • the reach of what you understand and can communicate
  • your fascination with staying in hotels
  • the empathy you are showing for others’ feelings
  • the depth of your imagination
  • your performance skills….especially as Elsa from Frozen
  • your resistance to sleeping with the light off
  • the joy you bring to those around you…including me

From the bottom of my heart, I love you to pieces dear girl.  Thank you for the grand adventure of being your momma.

 

 

 

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Random Recipes You Need

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

This is the final installment of my draft folder clean out.  These are recipes I’ve made and hope to make again.  But like the random bits of life that accumulate at the back of the junk drawer….fuzz, dental floss, gift cards, subway tokens, and floppy disks….it is all getting cleaned up in one fell swoop.

 Chocolate Coconut Pound Cake via bonappetit.com

Quick Pickled Cucumbers from foodinjars.com

Roasted Tomato and Bread Soup by alexandracooks.com

Salt and Pepper Roasted Chicken Breast a la taylortakesataste.com

Short Rib Ragu from the pages of finecooking.com

Dorie’s Cardamom Brown Sugar Snickerdoodles as seen on doriegreenspan.com

 

Cabbage Roll Soup

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Cabbage Roll Soup

Adapted from Smith Bites

BAH Note:  This recipe reminds me of the soup that my grandmother would make with whatever was left at the bottom of the pot after she made stuffed cabbage rolls.  Thank you Deb and Rod for helping me keep this food memory alive in my kitchen.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound ground beef
  • 28 ounces chopped tomatoes
  • 1 head green cabbage, chopped
  • 2 cups water
  • 2 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 3/4 cup cooked rice

Heat the olive oil in a dutch oven over medium heat.  Add the onion and cook about 10 minutes until soft.  Add the ground beef and salt and cook, breaking the beef up with your spatula, until the beef is no longer pink.

Stir in the tomatoes, water, broth, and bay leaf.  Bring to a boil.  Reduce the heat to a simmer and cook, partially covered, for 45 minutes or until the cabbage is cooked and tender.  Stir in the rice before serving.

{printable recipe}

Chicken Hash

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Chicken Hash

Adapted from Food to Die For

BAH Note: This recipe lived on my refrigerator door for a few months because I kept putting back in the menu lineup.  Fresh herbs can be stirred in just before serving.  Serve over rice or egg noodles or with biscuits for a hearty supper.

  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 4 cups chicken broth
  • zest of 1 lemon
  • 1/2 teaspoon kosher salt
  • meat from 1 small rotisserie chicken

Melt the butter in a dutch oven over medium heat.  Whisk in the flour and salt and cook, whisking constantly, for about 2 or 3 minutes until the butter mixture loses the raw flour smell.  Gradually add the chicken broth and whisk until the roux is completely dissolved into the broth.  Turn up the heat and bring the broth mixture up to a simmer. Cook for about 10 minutes or until the liquid thickens.  Turn off the heat, stir in the lemon zest and chicken, and stir to combine.

{printable recipe}

Deb’s Hot Chocolate Mix

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Deb’s Hot Chocolate Mix

Adapted from Smitten Kitchen

BAH Note:  Deb calls this decadent.  “ridiculously good” is what I scribbled on this recipe.  If that doesn’t convince you to make this, I don’t know what will.

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 3 ounces bittersweet chocolate
  • 1/2 cup cocoa powder
  • 1/4 teaspoon kosher salt

Combine all ingredients in a food process and blitz until fully combined and powdery.  Transfer to an airtight container.

When ready to use, whisk together 1/4 cup mix per cup of milk in a saucepan.  Cook over medium heat, whisking occasionally, until the milk just comes up to a simmer and the mix is completely incorporated.

{printable recipe}

Pam’s Instant Strawberry Ice Cream

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Pam’s Instant Strawberry Ice Cream

Adapted from Three Many Cooks

BAH Note:  I parted ways with my ice cream maker but sometimes I just want a creamy, frozen treat.  Thanks to Pam Anderson, I can make that happen.  There were some great tips and suggestions about substitutions in the comments section of Pam’s post….you might want to clicky on over and take a look.

  • 1 pound frozen strawberries
  • 1/2 cup agave nectar
  • 3/4 cup evaporated milk
  • 1/8 teaspoon kosher salt

Combine all ingredients in a blender and blend on high, stopping once or twice to scrape down/stir, until fairly smooth with bits of strawberries throughout.  Serve immediately for a very soft serve consistency or transfer the ice cream to a container and allow to set up briefly in the freezer.

{printable recipe}

Pan Fried Corn

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I’ve been digging around the junk drawer that is my draft folder.  In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….

Pan Fried Corn

Adapted from Add a Pinch

BAH Note: To make this creamy, add about 1/2 cup milk to the pan along with the corn.

  • 4 strips bacon, cut into bite sized pieces
  • 4 ears of corn, kernels cut off
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cumin
  • 1 tablespoon butter

Cook the bacon in a large frying pan over medium heat until browned, but not crisp.  Add the corn kernels, salt, and cumin and cook for approximately 15 minutes, stirring every few minutes.  Add the butter and stir to combine before serving.

{printable recipe}