Seeing Red

Hello Sweets,

I'm going to apologize upfront because this post is going to be very short.  I'm entirely too mad and upset to really focus, and it feels like I just don't have it in me.  I'm not about to air my dirty laundry on my blog, but I am not about to force myself to lie consistently throughout my post.  Y'all deserve a better read than a woe is me tale of frustration.  I will say it's times like these I'm glad I'm off work and live alone, I don't hide my emotions that well :(  I hope if I try painting that it will get me back in a positive mind space, I really don't like feeling this way.

Enough about my problems, y'all come here to read about all sorts of treats and I'm not about to let y'all down :)  I said yesterday that I was stepping back from the sweets today, and I am delivering that promise!  When I came across this recipe on the Mr.Food website, I knew I had to try it and that I would most likely love it.  Yesterday I attempted this recipe at dinner time, and I now have another great way to make potatoes.  Although my title seems to represent the turmoil and frustration I'm currently going through, but as y'all will see in the pictures it's a reflection of the final product.

Lone Star Fries

Ingredients

1Tbs paprika

1tsp chili powder

1tsp salt, divided

1/4tsp black pepper

6 potatoes, skin left on

2Tbs olive oil

 

Directions:

1)  Preheat oven to 425F.  In a large resealable plastic bag; combine paprika, chili powder, 1/2tsp salt, and pepper.

 

 

2)  Cut each potato in half, then each half into 4 flat wedges.

 

3)  Add olive oil and potatoes to seasoning in the bag, close tightly and shake to coat well.

 

 

4)  Spread potatoes in a single layer on a large rimmed baking sheet.  Bake for 20-22 minutes, or until fork tender.  Sprinkle with remaining salt and serve immediately.

 

They're so yummy, with their crispy outside and subtle spice.  I think I am going to make a kicked up version of these next time, with extra extra spice!  I find that we usually do potatoes the same way over and over, but this is a great way to change it up.  I'm always looking for new potato dishes to keep things interesting, and these will definitely be put into the rotation :)

I wish I could say that this post took away my frustration, but that would be a lie.  However, it did take my mind off things for a little bit.  Hopefully the painting will work a little better, if not I will dive into funny movies.  I do after all have a Will Ferrel special on my dvr :)  Until next time...

Stay sweet,

Jennifer xoxoxo

The Savory Potato

Hello Sweet,

Just a short little post tonight since I have a LOT on my mind, and no not fun stuff like baking :( *sigh*.  Today was a good day for the most part, I spent most of it with my grandparents and had some good news come out of it.  Nope I will not being sharing with y'all today, but when everything is set in motion I will share like no tomorrow.

As usual I made them dinner which makes me happy, especially because my grandmother eats a lot better when I do the cooking :)  I don't know why she does, but whatever get her proper nutrients is okay with me!  Since she picked out pre seasoned chicken I had to get more creative with the potatoes.  This is a little trick I learned while watching an info video of Gordon Ramsay, since he is one of my favorite chefs I love trying out his techniques.

Canuckette's Potatoes

Ingredients

8 small potatoes

salt

pepper

red pepper flakes

garlic powder

buffalo chicken seasoning

olive oil

Directions:

1)  Cut the potatoes into semi thick slices, and soft boil them until they are almost soft.  You want to leave them slightly under cooked as you will be finishing them in the frying pan.

2)  Drain the water and transfer to a frying pan with a small amount of olive oil in it.  Season them as you'd like, then start frying them over medium heat.

 

3)  As they are cooking toss them in the pan.  Continue doing this until they start to crisp on the outside.

 

These are very simple, yet tasty potatoes.  They're perfect for the people that don't care for mashed potatoes (they are out there), and they are more tasty then plain boiled ones.

See I told you this post would be short, and as awful as it makes me feel this migraine is making me feel worse :(  But I've got some ideas for some treats so for now I will continue exploring those ideas while I relax and try to will this feeling away.  Until next time....


Stay sweet,




Jennifer xoxoxoxo

 

Stewing With Ideas

Hello Sweets,

Well last night was the first step in moving forward with my little business, and it was more stressful than I anticipated -_-  I am trying to create my website and just like when I was designing my blog I am putting entirely too much pressure on myself, but I just want it to be perfect!  I found the right layout, now to focus on color, pictures, content.....  Ya that is what is tripping me up, lol myself :p  So I decided to take a little break and write a little post for y'all :)

This is the last post from my Texas stash :(, but as the saying goes I've saved the best for last.  For the last two years Nathan has been bragging about his delicious stew, yet until recently we had never made it.  Lucky for me he made it a few days before I left, and I made my deliciously sweet cornbread to accompany it :)  Growing up when my grandfather made stew it was a thicker style broth, the way Nathan prepares it it's more of a broth.  Now don't get me wrong it's absolutely delicious, it's honestly the best stew I've had :)  And now it's time to share with y'all!

  Nathans Super Delicious Stew

Ingredients

2lbs stewing beef, cut into bite size pieces

red potatoes, chopped

onion, chopped

carrots, chopped

celery, chopped

2 cans tomato sauce

Worcestershire sauce

teriyaki marinade

garlic, chopped

parsley

black pepper

salt

seasoning salt

garlic salt

garlic powder

oregano

beef bouillon cube, dissolved into hot water

 

  

 

Directions:

1)   Tenderize meat, season with spices and add marinade and Worcestershire sauce.  Mix well and allow to sit for at least six hours.

 

 

2)  Meanwhile, chop all veggies.  Don't worry about uniformed cuts as it is a rustic meal :)

 

 

 3)  Place veggies into a large cauldron with the tomato sauce and dissolved beef bullion cube.  Keep on a low simmer.

 

4)  Take the beef and place into a frying pan, be sure to save the marinade to add to the broth.  Brown the meat slightly as to not fully cook it, the beef will finish cooking in the cauldron.

 

5)  Add the partially cooked beef to cauldron, also adding the marinade.  Also add in additional seasonings, but not too much because as it cooks you'll taste and adjust. 

 

 

6)   Bring to a boil and reduce to a simmer, covering with a lid to cook for 2-3 hours.  Taste as you go along adjusting spices as needed.

 

7)  Once all the veggies are soft and you've achieved the flavor you're looking form enjoy!

 

doesn't it look so delicious!!

This stew is so good, it's full of flavor and very filling.  I didn't add anything extra to mine because Nathan made it perfectly delicious!!  Once it was paired with the sweet cornbread it was a perfect dinner, not that it needed anything more.  To be honest, this would be the perfect dinner for a cold Canadian night....which is now so I want!!  Lol I don't have any so I'll have to make something else for dinner :(

Now I need to get back to creating my website, but I don't know why I'm having such a difficult time :(  Maybe I just need to remember why I'm doing this, and stop over thinking it.......but if any of my lovely readers has any helpful suggestions they are more than welcome :)  But in the meantime I'll be brainstorming away behind my laptop, until something wonderful hits me :p lol ya I'm cheesy.  Until next time.....


Stay sweet,



Jennifer xoxoxoxo

If Once Is Good, Twice Is Better!

Hello Sweets,

I hope y'all are having a wonderful weekend, spending time with those that are dearest to your heart and activities that feed your soul!  I am conflicted about my weekend.  On the one hand I've finished all my errands (with the exception of picking up a few groceries), but on the other hand I've only slept about 6 hours in the last three days :(  I am at the point where I am tired and awake at the same time, lol oh the trials and tribulations that are my life.

So since I've got the jitters I thought I would write up a quick blog and see if I can relax, maybe even to the point of sleep lol.  This is yet another post that was made during my last visit to Texas but alas it didn't get written, that is until today!  I promise this will be a delicious recipe and I encourage everyone to try it, it has definitely become a staple in my recipe box!  So as you guys know every time I am in Texas we have steak at least once, and I mean EVERY time.  Don't get me wrong I'm not complaining, and my next favorite part of that meal is whatever type of potatoes are on the side (yes I love me some carbs lol).  For a little while now I've been making that dish, we've hard traditional mashed and country mashed (skins left on).  I don't know too many people who dislike baked potatoes, I whole heartily agree if they're not cooked very well they aren't the best, but I love them so much I take great care while baking.  This time I decided to do something that I've wanted to try but just never have.  The only time I've actually had them this way is in a restaurant.  So are you sitting there thinking "just tell us already!!", lol today's post is about the super yummy twice baked potatoes Canuckette style!  Let's not dilly dally any longer, let's get to the meat and potatoes of the post (lol yea I went there).  I also just want to add, in case Dad, now known as "the Captain" reads this particular post, I'm sorry to tell you but you like garlic lol because you loved these potatoes :)

Canuckette's Twice Baked Potatoes

 Ingredients

Russet potatoes, 1 for each diner

Extra virgin olive oil
salt
pepper
red pepper flakes
garlic
bacon, cook prior allowed to dry and chopped
fresh chives
butter
milk

sorry for the lack of pictures I had a lot going on :(

Directions:

1)  Preheat oven to 400F.  Wash potatoes, making sure to really scrub the skins clean of dirt.  Poke the potatoes in several places, this is so the potato doesn't explode in the oven.  Rub the potatoes with olive oil, lightly season with salt and pepper.  Place on the middle rack and bake for an hour 15 minutes, or until they are cooked thorough (they'll give a little when pressed).

2)  Remove the potatoes from the oven and drop the oven temperature down to 350F.  Once the potatoes are done allow them to cool slightly.  Slice the top quarter of the potato off  making it a potato canoe if you will lol.  Empty the "insides" of the potatoes into a bowl, be careful no to hallow out the potatoes too much or they will collapse.  Season with salt, pepper, red pepper flakes, some of the bacon and garlic, then mash (or beat with an electric mixer for creamier potatoes) the potatoes with butter and milk, until your reached desired flavor and consistency.

*side note*  Nathan's dad has this crazy little spoon, it's super tiny and looks like a trowel with jagged edges.  Makes for the best digging tool, not too big and very precise!

3)  Once you've completed the mashed potatoes spoon back into your potato canoes, at this time you can top your potatoes with more bacon, chives, and cheese or you can add after.  Bake for 15-20 minutes or until heated thoroughly.

These are so delicious, adding the olive oil all over the outside give a slight crispiness to the skins.  If you are careful enough you can discard the tops, or for a more dramatic presentation use them as tiny lids.  To be perfectly honest these were distractingly good, which is the reason there wasn't a final picture.  You can add or change any of the spices or even the type of oil.  What I can give you is a direct quote from Nathan about how delicious these were; "Uh, yeah, these are definitely the potatoes to be used with my steak EVERY TIME you're here. "

Well there you have it, I am officially back in my blog swing :) and it feels great.  I still have some sweet treats coming up so don't forget to check back because this girl is going to keep on writing as it puts a smile on my face.....lol I really do have one right now!  Until next times............................

Stay sweet,

Jennifer xoxoxo

Soup's On!!

Hello Sweets,

I hope you are all having a wonderful weekend.  Mine so far has been fairly low key, which is a good thing, but I may get to see a couple of friends tonight for some post birthday laughs!  I talked with Nathan last night, and we've decided that I am still twenty-eight since we have yet to celebrate my birthday together (every girls dream lol), but I really liked the sound of that because he is the one person I do want to celebrate my birthday with!  Now don't get me wrong, I love all my family and friends, but he has a way about him that can make me forget, even if just for a moment, that I'm constantly in pain.  But enough about me, lets get to the meat of this blog, or in this case the chicken lol!!

I don't know about you guys, but the smell of freshly made soup wafting through the house is absolutely divine.  I don't remember clearly who had made soup from scratch in my house, but smelling the soup I am making right now, is giving me a nostalgic feeling that is reminiscence of my childhood.  Soup is really a great dish to make during the colder months, not just because it warms you up inside or is easy to make, but more importantly it stores and keeps fabulously!  You can literally throw in whatever your heart desires, because after all, it is your soup :)  I feel like soup is the "everything but the kitchen sink" kind of meal, because you can go through your crisper, cupboards, and leftovers to create a one of a kind creation, that is completely reflective of your pallet.  Now I made a dumb move, and instead of boiling down the bones into a broth, I threw them out (smh).  A girlfriend of mine (Heather), her boyfriend just got back from deer hunting, so overnight she had made the broth for her soup (yes I am a little jealous but now I know for next time).  So I just ended up using boxed broth.  I know not a great choice, but I did buy the lower sodium, and used all fresh ingredients for the rest (with the exception of my leftover chicken).  As of right now, it has been simmering for just over 35 minutes, and I have topped up the broth and added the noodles, within 30 minutes it will be all done and ready to eat!  Now lets get to this delicious recipe, so all of your homes can smell as savory as mine ;)

Canuckette's Chicken Soup

Ingredients

1/2 Box Whole wheat rotini noodles (or which ever you prefer)

1Qrt Chicken broth (or make your own)

1-2C Chicken, diced

1Tbs Extra virgin olive oil

3 stocks Celery, diced

3 Carrots, diced

2 potatoes, diced

1/2 Spanish onion, diced

Bay leaves

Garlic

Celery Salt

Sea Salt

Black Pepper

Whole Coriander, crushed

Oregano

Directions:

1)  In a large soup pot, heat the olive oil, meanwhile dice all the vegetables.  Place vegetables into pot and stir for 3-5 minutes, or until they start to soften.  Then add the garlic (about 1Tsp), allow to become aromatic (about 30 seconds), before mixing into the vegetables.

Before and After

2)  Dice the chicken, add to the vegetables, and top with the broth.  Add all your spices, I didn't give measurements because I don't use them I use my nose (if I had to guess; 4 bay leaves, 1Tsp garlic (after softening the veggies), 1/2Tsp celery salt, 1/2Tsp sea salt, 1Tsp pepper, 1/2Tsp coriander, and 1/2Tsp oregano).  Let simmer for at least thirty minutes, on low to medium heat.

Before and After simmer

3)  While that is simmering, boil your noodles.  I tend to leave them "al dente", because they will cook a little more on the final simmer.

4)  Add the noodles to the simmered vegetables and broth, at this point you'll be able to see if you need to top up the broth, or if you need to adjust the spices.  Let simmer on low for another fifteen minutes at least.

already looks and smells so good!

5)  Remove from heat, and serve, or divide up among containers to freeze and store.  But most importantly enjoy the fruits of your labor.

one for the fridge and one for the freezer :)

Now I like a heartier soup, so I opted out to adding anymore liquids to mine, but I did try some and it is a very nice, mild chicken noodle soup with plenty of vegetables with each bite!  I don't add a lot of salt because some people like it saltier than others, but you can always add this when you make your own bowl. Every time I make a new recipe I always make mental notes, what could I add more of, what can I include next time that I didn't this time.  And this soup is no different, although I think my next adventure will be trying my hand at the McWhorter stew that Nathan and his grandmother make :) I do after all, love family recipes that get passed down from generation to generation, like my grandmothers banana bread, or my grandfathers baked rice.  Perhaps tomorrow I'll do a biscuit or bread to accompany my soup, I guess you'll just have to come back and see ;)

Do you have a favorite soup you like to make?  Or maybe a favorite that someone in your family makes?  I always love hearing from everyone, with suggestions or even just fun facts.  Until next time..........

Stay sweet,

Jennifer xoxoxo

The quickest way to a mans heart, is through his stomach!

Hello Sweets,

One of my favorite times to bake or cook is for those that mean the most to me.  Nathan is my absolute favorite person to cook for, and cooking for his family is very important to me, or better yet that they like what I make.  At the risk of sounding old fashion or dated, I really do want to be that wife and mother who cooks and bakes on a regular basis.  Some of my fondest memories as a child were being in the kitchen with my grandmother baking (my favorite part was the flour sifter lol), and watching my mother in the kitchen cooking dinner, but not following a recipe but using her sense to determine the right flavors.

Needless to say, today's post is about not one, not two, and but three recipes!  I made Nathan and his father a yummy chuck roast dinner last night with all the fixings.  I went out immediately after to spend some quality with Nathan's aunt, so I only got the "thanks for dinner Canuckette, that was good".  So of course when I returned later that evening, I asked Nathan what his dad really thought, and this is the direct quote from his father,"girl can cook".  This makes me very happy because I love knowing how much his family likes me, family is very important to me, and when you date someone, you connect two families together, and that is precisely what I want.  So for dinner last night I made a chuck roast with roasted potatoes, onions, carrots, corn, gravy, and Yorkshire pudding (a little bit of English to our country dinner).  Everything is relatively simple to make, but remember as with anything you make, make it from the heart ;)

Okay on to the recipes!!

Chuck Roast

Ingredients

coarse black pepper

 garlic powder

some fresh roasted garlic

Lea & Perrins Worcestershire sauce

 Lowry's Steak and Chop marinade

sea salt, Lowry's seasoning salt

 Adolph's meat tenderizer

5 medium sized potatoes, chopped

5 whole carrots, chopped

1/2 a large yellow onion, chopped

1C beef broth or 1 bullion cube, dissolved

My roast soaking in its bath lol

Directions:

1)  Go to the butcher and ask for a chuck roast or seven bone roast (the bone in the center is shaped as the number seven), the more marbling, the better the flavor.  Now I cannot give you the weight of the one I made last night as they bought a whole cow and just had the butcher package their meat for them, but we fed about 6 people.  Now, if you have time you should season or marinade the beef overnight, this way the meat really soaks up all the flavor and will fall apart.  Also, pierce the meat with a fork to allow that much more absorption.  Choose what ever seasonings/marinade you would use of a steak, I do not use BBQ sauce on a roast but that is my preference.  Apply any liquids you chose to use first as to not wash away the seasonings.  Your marinade mixture doesn't necessarily have to submerge the meat, about half full will do, just be sure to flip the roast over at least once (preferably about halfway from prep to cook), then place in the fridge overnight. If you don't have time for overnight, try and get a least a couple of hours. Be sure not to dispose of the mixture the roast is in, as it will contribute to cooking in the flavor, moisten, and will serve as the main ingredient in the gravy 

2)  Preheat your over to 375F. While the oven is preheating, cut up your potatoes, onions, and carrots.  I like a rustic type of meal with my roast, so I tend to cut bigger and not uniformed.  Place the veggies around and on the roast, top with a little bit of beef broth or bullion, cover with tin foil.  Place into the oven for 2 hours, checking after one to ensure the veggies are not drying out, if they are, add a little more of the broth to moisten the veggies.

standing room only!

While that was cooking, I moved on to prepare the Yorkshire puddings!  I start this one hour into the roast cooking to allow the batter to sit for 30 minutes, and then cook in the oven with the roast for the last 30 minutes.

Easy Yorkshire Pudding

Ingredients

3 eggs

1C milk

1C all-purpose flour

2tbs butter

Directions:

1)  In a medium bowl, beat eggs with milk.  Stir in flour and set aside. 

2)  Divide butter evenly into the 12 cups of a muffin tin, about 1/2 tsp per cup.  Place empty tin into the oven to melt the butter for 2-5 minutes.  Remove tin from oven, and distribute batter evenly among buttery cups.

Completed batter and butter divided 

notice the brown on the edges?  That's the melted butter

 3)  Bake in preheated oven for 5 minutes.  Reduce heat to 350F, and bake for 25 minutes more or until puffed and golden.  It is okay to drop the heat while the roast is still cooking as it is only for the last 30 minutes.

All done, YUM!

Next up is the gravy!

Simple Gravy

Ingredients

1 1/2C of the roast drippings

flour

Directions:

1)  Transfer 1C of the drippings into a sauce pan and bring to a boil.  Slowly add flour to thicken the consistency.  If lumps form, add a little more of the drippings.  Depending on your preference of thickness, continue adding flour until you've reached your desired consistency.

2)Enjoy!

Completed feast in all its glory, boys couldn't wait to dig in obviously lol

Needless to say, no one went hungry last night, and we even enjoyed some for lunch today :)  Now tonight I am going to make the famous pumpkin spice cupcakes and will be posting that little gem tomorrow!  Until then....

Stay sweet,

Jennifer xoxoxo