Category: In the Kitchen
|August 25, 2014||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen|
I feel super accomplished! Over the last 24 days I have made every meal at home. Granted there have been probably 3 night when Cheerios consisted of dinner, but for the most part I have cooked every meal of the day and most of those meals were things I have never made before. However, I feel most accomplished by the fact that most of the recipes have been a success. That never happens.
Sunday morning I made a special treat. French Toast Sticks. Oh, and did I mention I have never made French Toast ever in my life, so I was super excited when they turned out so well.
French Toast Sticks
adapted from Six Sisters’ Stuff
12 slices of bread
1 cup heavy whipping cream
2 TSBP milk
1 TBSP sugar
2 tsp ground cinnamon
3 TBSP butter
1. Cut the bread in 4 strips and set aside.
2. In a large bowl, whisk eggs, whipping cream, milk, vanilla, sugar and cinnamon in a bowl.
3. In a large pan over medium heat melt the butter.
4. Once the butter is melted, dip each piece of bread in the egg mixture. Let the excess drip off before you place into the saucepan.
5. Once the bottom side is golden brown, then flip it over and cook the other side.
6. Place on a plate and sprinkle with powdered sugar.
My favorite thing about this recipe is that Daddy Cameron can make these again without my help!!!
|August 24, 2014||Posted by Mommy Cameron | Ramblings under Chicken, In the Kitchen, Main Dish|
I have a hard time finding dinner meals that all three of my boys will eat. To be honest, all three of them have very different tastes. However, tonight, I was successful! YAY!
I found a recipe for empanadas on Pinterest. The few times I have had empanadas, I really enjoyed them, so I thought I would give them a try with and see what the boys thought. Surprisingly, they were a success, or at least what counts as a success in our house, which is that everyone ate at least one of them.
2 C all-purpose flour
1 tsp baking powder
1/2 TBSP coarse salt
1/2 C cold unsalted, cubed
3/4 C ice water
4 ounces cream cheese
1 lb or cooked chicken, (cubed or shredded)
¼ cup sour cream
1 cup shredded, sharp cheddar cheese
½ cup corn
salt & pepper to taste
1 beaten egg
1 TBSP milk
1. Pre heat the over to 400 degrees. Using a food processor pulse together flour, baking powder and salt.
2. Add the cubed butter to the food processor and mix until the mixture is a coarse meal with a few pea sized pieces.
3. Add ½ cup ice water to food processor until dough is crumbly, but holds together when squeezed.
4. Put dough out onto a lightly floured surface and knead until dough comes together.
5. Divide into 2 equal parts, flatten them into disks and wrap in saran wrap. Refrigerate while you make the fillng.
6. Melt cream cheese in microwave for about 30-45 seconds.
7. Add the chicken to a large bowl with the cream cheese, sour cream, cheddar cheese, and corn. Mix well and season with salt and pepper.
8. Line baking pans with parchment paper.
9. On a lightly floured surface roll out one part of the dough until about 1/8 inch thick. Cut out 4 inch circles. I used a bowl to do this.
10. Place 1-2 TSBP of chicken onto each circle.
11. Fold the edges over and seal with a little bit of water. Then use a fork to press down the edges.
12. Brush each half circle with the egg wash (beaten egg & milk).
13. Bake for 15-20 minutes, until they are golden brown.
What have you put inside of empanadas?
|August 20, 2014||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen||
My August quest to eat every meal at home is still going strong. This morning I introduce the boys to Eggs in the Hole. I first saw the recipe on the Pioneer Woman’s website. The boys thought these were the greatest things ever.
Egg in the Hole
slice of bread
- Using a cookie cutter, out a shape in the middle of the bread.
- Heat the skillet on medium-low heat. Melt the butter.
- Once the butter is melted place both the bread with the cut out and the cut out into the skillet.
- Crack the egg straight into the cut out and add salt and pepper as needed.
- Once the bottom of the egg looks cooked, take a spatula and flip it over to cook the other side of the egg. I cooked mine a little longer for the boys. However, they really enjoyed the runny yoke in the middle of the eggs.
Like I said before the boys loved these. Even Thing 2, who has recently decided that he doesn’t like eggs. However, my favorite part was how quick and easy they were to make.
|August 9, 2014||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen|
Since we are not eating out for the month of August, I spent a lot of time searching for new recipes to try. I knew I would get tired of the same old stuff every day.
Also, recently, Thing 2 has decided he doesn’t like eggs anymore. Now that could be because we were eating a lot of eggs. So I spent some time looking for healthy breakfast options that don’t include eggs. I was excited when I came across the recipe for these homemade toaster pastries. My kids have no idea what Pop Tarts are, but I do, and I was excited to share this healthier version with the boys.
The boys loved them once I convinced them that there was nothing scary in them. I even sent my husband a picture of the finished product and he was impressed. However, what I love is that these can be frozen and easily warmed up on those mornings when you need something quick.
Homemade Toaster Pastries
from 100 Days of Real Food
2 1/4 cups whole wheat flour
1/2 tsp salt
1 Cup cold, unsalted butter (2 sticks)
1/2 cup water plus ice
1 egg beaten with a splash of water
7-8 Tablespoons of jam or jelly. (we used the strawberry freezer jam I made from all the strawberries we picked)
1. Pre heat the over to 375 degrees and line a large baking sheet with parchment paper
2. Put flour and salt in food processor with the dough blade and pulse it together.
3. Fill a measuring cup with 1/2 cup of water and 2-3 ice cubes.
4. Using the cold butter straight from the fridge, cut it into 1/2 inch pieces. Then put the pieces of in the food processor and blend till it looks like crumbly meal.
5. While the food processor is running, add about 1/3 a cup of water. Then continue to add about a Tablespoon of water until the dough forms a ball.
6. Remove dough from food processor and place onto a lightly floured surface. Then use a rolling pin to spread the dough out, no more than 1/4 inch thick.
7. Using cookie cutters I cut out pairs of each shape, one of the top and one for the bottom. Then I would re -roll it out and cut out a few more. You could also just make rectangles, but what fun is that?
8. Lay the bottom of the shape onto the cookie sheet lined with parchment paper. Fill each shape with the desired amount of jam or jelly. Then place the top on the shape.
9. Once all the shapes are filled and the tops are put on, take a fork and press down the edges and use the fork to poke a few holes into the pastry.
10. Brush each shape with the egg wash (egg beaten with water).
|February 27, 2014||Posted by Mommy Cameron | Ramblings under Beef, In the Kitchen, Main Dish|
Ok, so I have to admit that I was really trying to make a version of Southwest Eggrolls that I found a couple of years ago, however, my homemade black beans did not turn out. I think my crock pot is not working so well. So, I threw this recipe together last minute with the ingredients I already had.
Beef & Corn Egg Rolls
1 cup frozen corn
1 tomato diced
½ green bell pepper
¼ c purple onion
¼ c white sharp cheddar cheese
¼ C Monterrey Jack Cheese
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
¼ – ½ cup ground beef, browned
1. Preheat oven to 425 degrees. Season and brown ground beef.
2. Mix corn, beef, tomato, bell pepper, onion, cheddar cheese, Monterrey jack cheese, salt, cumin, and chili powder in a bowl.
3. Spoon into wonton wrappers and place onto cookie sheet and spray with olive oil. To get the wrappers to close, wet the edge with a paper towel.
4. Bake for 20 minutes. Turning the eggrolls over halfway through.
Makes 8 eggrolls.
Just to be honest all the measurements are guesses because I completely made this up at the last minute. For ground beef I used half of a leftover hamburger that we had grilled the night before.
However, despite my on the fly cooking, this was a simple meal that all the boys ate. I served it with some homemade guacamole and sour cream for those who wanted it.
|February 20, 2014||Posted by Mommy Cameron | Ramblings under Chicken, In the Kitchen, Main Dish|
Now that we are somewhat settled in our new house, the nearest fast food place is about 15 minutes away, in one direction, I can cook in my kitchen again, and I am tired of fast food, it is time to start cooking. However, instead of only cooking “kid food” I have decided that it is time for the boys and me to start eating some non-kid food too. To be honest, I am tired of kid food. In order to entice the boys to try the non-kid food I have also decided to bribe them with dessert. So far my little experiment has been going well. Tonight, I introduced the boys to chicken pot pies. Knowing my boys, I knew that they would not want to try a big chicken pot pie, so in order to make a chicken pot pie more appealing to my boys I decided to create Mini Chicken Pot Pies. I’m happy to report that they actually tried them and ate half of them, which I consider a huge win.
Mini Chicken Pot Pies
1 box refrigerated pie crust (I made my own crust using this recipe)
3 TBSP butter
¼ Cup chopped onion
¼ cup all purpose flour
¼ tsp salt
¼ tsp pepper
1 Cup chicken broth
¼ Cup milk
2 cooked chicken breasts
¼ cup carrots, corn, green beans, and/or peas
1. Preheat oven 425 degrees.
2. Cut pie crust so that it fits into the bottom of your bowl, completely covering the bottom and sides of the bowl.
3. In a large skillet over medium heat, melt butter.
4. Once the butter is melted, add chopped onion and sauté until the onions start to turn clear.
5. Next, stir in flour, salt and pepper. Mix well.
6. Gradually add the chicken broth, stirring continuously.
7. Then gradually add the milk, continuing to stir constantly until the mixture is thick.
8. Add vegetables and let them cook for 3 minutes.
9. Add the cooked chicken.
10. Spoon into the bowls.
11. Bake 15 minutes or until the crust is golden brown.
|January 15, 2013||Posted by Mommy Cameron | Ramblings under Breakfast, In the Kitchen||
OK, so call me ridiculous, but for the life of me I had never thought about making biscuits from scratch. For some strange reason, I had it in my brain that it was really hard and that it would be easier to just buy the ones from the can at the store. Boy, was I wrong. A couple of weeks ago, I made biscuits (and gravy) from scratch for the first time and it was easy.
2 cups flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3 Tbsp. of butter
3/4 cup of milk
1. Preheat over to 400 degrees. In a large mixing bowl sift flour.
2. Add baking powder and sift again.
3. Cut in butter. Basically I cut the butter into small cubes and then use my hands to squish the little butter cubes until they are pretty much broken up.
4. Add 1/4 cup of milk, stir. Add another 1/4 cup of milk and stir. Then add one more 1/4 cup of milk and stir until a soft dough is formed.
5. Lightly knead the dough for about 30 seconds.
6. Roll out the dough about 1/2 inch thick, onto parchment paper of a floured area. .
7. Using a cup or if you are fancy a biscuit cutter, and cut out biscuits and place on a cookie sheet.
8. Bake 400 degrees from 10-15 minutes.
Makes 12 biscuits.
This is so super simple and super yummy. The best part is that once you have cut the biscuits out, you can freeze them flat and then store until the next time you need them. Of course, we don’t usually get to that part because my boys are quiet capable of eating a dozen biscuits.
What is your favorite way to eat a biscuit?