Thai Chicken Pizza

This one was a new one to me...I'm glad I tried it, because it was great! It's Rachel Ray's Thai Chicken Pizza (photo from foodnetwork.com)...if you use regular chicken breast, start them first....that way your crust is still hot when you top it with all the goodness.  I left off the peanuts (I didn't have any on hand) & cilantro (just because I don't like cilantro...tastes like dirt to me)...& If you think the "pickled" cucumbers are weird--don't worry, they are fantastic :)  So give it a try & let me know what you think....

Glad To Be Back...

 Sorry about my blogging absence....the kids & I spent the entire summer (6 weeks) at my parent's farm outside Worland, WY.  We all had so much fun.  The kids were able to help in the garden, they thought picking peas was the best...read on to see more on that; pulling potatoes made a close second...while weeding wasn't so much fun.

We also canned beets (a first attempt for both my mom and me) which turned out well (even though I'm not the biggest fan of beets).

There were lots of little chocolate lab puppies...soooo cute. A couple of dogs, cats And 12 free range chickens to feed every night.  They LOVED helping take care of the animals each night...especially the chickens & we were so happy to find the first little (tiny, really) brown egg just days before we left.

We can't wait until next year...but until then, I'm back to blogging..

The peas...

The kids loved helping with every step (and I think we did this 3 times)...I know it's a little late in the season for peas...but keep it on hand for next year :)

 

 1. shell the peas (kids, at least my kids & my nieces LOVED this part...probably because they like to eat them)

 2. Add peas into lightly salted, boiling water, boil 90 seconds.  Remove promptly to an ice bath to shock the peas & stop the cooking.

3. Pat the peas dry on a clean towel, and transfer into a freezer bag, or if your lucky enough, vacuum seal them.

4. Then into the freezer to enjoy later, as needed.  My kids prefer to eat peas frozen (or cold)...also they great for teething babies (older babies that can chew up their food...and, of course, watch them while the eat)

Caramel Corn

...I'd just like to note...this isn't my picture...ours was gobbled up too fast :)

I LOVE this caramel corn recipe...as a teenager I made it at least 100 times...now not so often, it's more of a special treat.  I think it's best eaten warm an gooey....

2 sticks butter

2 cups brown sugar

1/2 cup corn syrup or honey

1 tsp. salt

1 tsp. vanilla

1/2 tsp. baking soda

6 quarts popped popcorn

(that's about two batches on a standard air popper) 

nuts (peanuts, cashews, pecans...whatever you like)

Melt butter in a large sauce pan.  Stir in sugar, corn syrup and salt.  Bring to a boil over medium high heat, stirring constantly.  Boil 5 minutes without stirring.  Remove from heat, stir in soda and vanilla.  Pour over popcorn and nuts.  Mix well until all is coated. Will  harden as it cools.

I love shopping (or just window shopping) on Etsy. There are so many great shops run by super talented people...here are just a few of my favorite kitchen picks...

Be sure to visit all the shops...you won't be disappointed...

(left to right...top to bottom)

1.The Artful Yarn

2.Magia Mia

3.Girls Can Tell

4.Vessels and Wares

5.Studio 44 Eighty

6.Forshee Designs

7.The Classic Farmhouse

8.Little Oven

9.Utile Mud

10.One Canoe Two

11.Fahrenheit

12.Old New Again

You can visit this treasury here (be sure to click & comment) :D

Hot Fudge Sundae Cake

This is my family's all-time favorite cake (growing up & in my family now)...it is one of my clearest food memories (as a little girl I thought for the longest time it was "Sunday" cake because (it seemed) we always had it on Sunday.

My daughter H. opted to have it for her birthday...since May is loaded with birthday cakes this is a good option for us.

We serve this over vanilla ice cream (sometimes mint chocolate chip) & I love to add sliced bananas...YUM

in a 9 x 9 x 2 inch square pan combine:

1 cup flour

3/4 cup sugar

2 tsp. baking powder

2 T. cocoa powder

1/4 tsp. salt

1/2 cup milk

2 T. vegetable oil

1 tsp vanilla

Mix well and spread evenly to the edges of the pan.

In a small bowl combine:

1 cup brown sugar

1/4 cup cocoa

Sprinkle sugar mixture evenly over batter.

Pour 1 3/4 cups hot water over all.

Bake at 350 for 45 minutes; the cake will "float" above the hot fudge sauce..serve warm.

Try it...it's easy...and soooo good :)

My Birthday Dinner

Tortellini w/ sun dried tomatoes, artichokes, & prosciutto in a basil cream sauce...

This is me my take on a pasta dish from Clara's Station in Lansing, MI...with a few changes (of course) It starts with a basic bechamel sauce...which everyone should know how to make...more on that in another post :)

2 Tb. olive oil

1 Tb. Butter

2 cloves garlic, chopped

1/2 medium onion, finely chopped

3 Tb. flour

1 cup chicken stock

1 cup half and half

 6-8 large basil leafs, chiffonade

1- 14 oz can artichoke hearts, chopped

about 1/4 cup thinly sliced sun dried tomatoes (in olive oil)

3-4 slices prosciutto thinly sliced

1 cup freshly grated Parmesan

salt and pepper

frozen or fresh cheese tortellini

Bring a large pot of water to boil. When ready, salt water generously & add tortellini, cook per package directions.

 

Meanwhile, in another large saucepan, heat olive oil and butter.  When hot add garlic and onions & cook a few minutes until soft.  Don't let them get brown (they will become bitter).  Sprinkle in the flour, stir and let cook for a minute or two.  Whisk in chicken stock, then half and half.  Bring to a simmer & allow to thicken.

Add basil, salt and pepper...go easy on the salt...you will be adding salt Parmesan a little later.  Stir in artichokes and sun dried tomatoes.

In a small skillet heat an additional 1/2 tb. olive oil.  Add prosciutto and saute until crisp, remove from heat.  Add to the sauce, reserving some to sprinkle on top if you like.

Stir in Parmesan, then add your cooked & drained tortellini, toss to coat with sauce & enjoy.

***

and for dessert...

Crepes with Nutella and Fresh Raspberries

for the crepes:

In a blender combine:

2 eggs

1 1/2 cups milk

1 cup flour

1 Tb. oil

2 Tb. sugar

Blend until smooth.

Heat a greased, small skillet of medium heat. Remove pan from heat, pour about 2 Tb. of the batter onto the pan and swirl to form a thin pancake.  Return to heat.  Cook until you can loosen the sides and lift out (it takes very little time, you will see the change in the crepe & know when it is time...it takes a little practice, but you will get the hang of it).  Cook only on one side, transfer to a plate and repeat. Makes about 18.

 **I make a double batch, because I always tend to mess up a few & it never hurts to have a few extras :)

Smear Nutella (or other chocolate-hazelnut spread) onto your crepe, add a few raspberries, chopped or whole, and roll up. Enjoy!....it's sooooo good :)

Last Year's Birthday Cake

I still haven't decided...my birthday is tomorrow & I have no idea what I am going to make for dessert...I am leaning toward a crepe cake with Nutella ( I LOVE Nutella) :)

Last year I made this:

you can find the recipe here.

To see the rest of my 30th party menu visit my other blog...

The Recipes

The Decorations

The Timeline