Hubby’s Breakfast Burritos :)

6 Jan

I know it might sound crazy but when the alarm goes off for Mr.R to get up for work, I’m usually already up fixing breakfast for him. I have always done this and always enjoyed doing so BUT sometimes it’s nice to be able just to pop something in the oven or microwave with no prepping or cooking, just heating. These burritos do just that ๐Ÿ™‚

What you’ll need:

1lb pork sausage- we use hot but choose yours to your own taste
1 onion finely diced
1/2 of a red pepper finely diced
1/3- 1/2 cup diced ‘tamed’ jalapeรฑos or diced chiles if those are too spicy
4 eggs
Slices of American cheese
5 large tortilla shells

1. Start by browning the sausage and onions together in a large frying pan. You’ll want the meat to be small chunks vs. the big chunks, so you may have to break some of it apart.

2. Add the peppers and jalapeรฑos and cook for about 5 minutes covered.

3. Add the eggs in and scramble them with the meat and cook until eggs are cooked.

4. Lay the tortilla flat and put half the slice of cheese down, lay the filling in the middle, top with the other half of cheese and roll up.

5. Cool and wrap with Saran Wrap and put in the fridge. They should last up to 5 days but they never last that long.

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Mmmm take that Ikea! Amazing homemade Swedish meatballs!

17 Oct

Okay I have a confession, I LOVE the Swedish meatballs at IKEA. Everytime my mom and I would go we HAD to stop and get our meatballs. Hey it was a tradition, and really if you’ve ever tasted them you’d understand the deliciousness of these tiny round morsels of heaven. Now, I live in a different country and the nearest IKEA is two hours away… I don’t think hubby would have appreciated a drive after working all day just for some meatballs so I decided to make them myself… Or at the very least make a good attempt at it. I have to say I was pleasantly surprised! Even hubby said it was awesome, so naturally I thought I would share it with you all!

What you’ll need:

4-5 slices of white bread
2/3 cup milk
1 large onion grated
1 tbsp butter
1lb ground pork
1 1/2 lb ground beef 85/15
2 tsp kosher salt
2 tsp ground pepper
1/2 tsp allspice
1tbsp canola oil
6 tbsp butter
1/2 cup flour
1 quart of beef broth
1/2 -3/4 cup of sour cream

(Now the recipe I used called for 2 eggs but I forgot to put the egg in and it was delish! So if you want the egg add it but it definitely doesn’t suffer without the egg)

1. Put the slices of bread in a large mixing bowl, cover with the milk and let sit 15-20 minutes so the milk soaks into the bread.

2. Grate the onion and sautรฉe in a pan with 1 tbsp of butter until translucent. Remove from the heat and let cool.

3. Break the bread up with your fingers or a food processor (I always just use my hands- it’s meat balls people! Lol). Add the onions, pork, beef, salt, pepper and allspice. Mix well with your hands- the mix WILL be sticky.

4. Use a tbsp and form the meatballs, place on a baking sheet. (I got around 40-50 meatballs)

5. Melt the 6 tbsp butter with the tbsp of canola oil in a large pan. Place the meatballs in the pan and brown them. They don’t need to be fully cooked, just browned and you will have to do it in batches, don’t crowd them. Move the browned meatballs to a plate with a slotted spoon and then start the second batch.

6. When your done browning the meatballs keep the butter in the pan and add the flour to make a roux. Cook the roux until a nice caramel/coffee color.

7. Slowly add the beef broth a little at a time. Dot worry it will seize up and look like you ruined it. Don’t panic, just keep stirring and add the broth until you get a nice sauce. Add salt and pepper To taste if needed. Add the meatballs back, cover and cook for another 30 minutes or so.

8. When you’re ready to serve remove from heat and add the sour cream. Gently stir until incorporated and serve over egg noodles.

9. Enjoy!!! Mmmmmm, seriously give this recipe a go.

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Happy 30th birthday to my hubby!

20 Sep

Tomorrow is my husbands birthday… The big 3-0! I decided to make my hubby a cake with one of his favorite themes… ZOMBIES! It was really strange to make a ‘gross’ cake for once, normally it’s cutesy cakes that I get asked to make so I took a stab at it and here it is!

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So to my wonderful husband, HAPPY BIRTHDAY ! I hope you have an amazing day and I look forward to many more birthdays together ๐Ÿ™‚

I love you!
>

Southern cooking this morning!

2 Sep

It’s Labor Day Monday and the hubby and I are FINALLY enjoying some much needed ‘Texas Summer Showers’ as he calls them. With the thunder roaring and the rain coming down it really made me want to curl up on the couch with a blanket and my hubby but sadly the gentle whispers from my hubby’s tummy were begging for some breakfast. Lol.

Now, what do you make a hungry Texan on a rainy morning???? That’s right… Biscuits and gravy! I remember my hubby’s Mamaw showing me how to make this glorious dish of creamy, make your waistline cry and heart sing goodness, so I figured why not give it a try. I was so nervous because the last time I tried to make another one of my hubby’s beloved dishes (back when we were engaged) I failed and instead of chicken and dumplings he ended up with chicken and biscuits lol and then I cried lol. I shook that out of my head and got to cooking.

First I whipped up a quick batch of buttermilk biscuits and tossed them into the oven. They don’t take very long, maybe 12-15 minutes depending on your oven. I usually bake for 10 then shut off the oven and let it continue to cook while the oven cools. Then I heated up a skillet (Mamaw swears by a cast iron skillet, but if you don’t have one don’t panic, any skillet will do ๐Ÿ™‚ ), cut up your sausage into patties and start cooking them. You’ll want to get them nice and brown because that will only add to the gravy flavor later on. When the sausage is cooked set it aside and you’re going to add a couple tablespoons of flour until you get a creamy mix that isn’t too dry (think gravy thick), let this mixture cook and brown a bit. When it’s got a nice, deeper color add the evaporated milk a little at a time, don’t worry when it clumps together, it will eventually smooth out. Keep whisking away you don’t want it to burn or dry up, add the milk as you whisk so that you get a nice smooth creamy gravy. Once you get the consistency you’re looking for you’ll want to add salt and lots of pepper because without it the gravy is simply lackluster. Be careful with the salt though because this gravy will go from just right to too salty in an instant. Take a biscuit, cut it in half, load up some sausage and top with gravy OR you can do like my hubby and cut it all up, op with gravy, mix together and enjoy :p Definitely had a happy hubby this morning ๐Ÿ™‚

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What do you think? Not too bad for this Canucks first try at a classic Southern dish ๐Ÿ™‚

Recipe:

Buttermilk biscuits:

1cup of buttermilk
2 cups self rising flour
1/4 tsp of baking soda
1/3 cup of shortening or canola oil

Mix all ingredients together in a bowl until a dough forms that isn’t wet but isn’t stiff. Lol what an awful way to describe it but biscuits are a trial and error kind of thing. If you’re not much o a baker or just short on time don’t be ashamed to go to store and get the can of biscuits with that cuddly character on the wrapper ๐Ÿ™‚ they work just as well.

Gravy:

1 lb of sausage, save the grease!!!!!
2-3 tbsp of flour
1 12 oz can of evaporated milk
Salt
Pepper

Slice the sausage into patties and cook in a skillet until cooked through and nicely browned. Set aside

Add flour into grease and whisk until smooth. Let this creamy mixture deepen in color.

Once it’s at a nice color (golden-brownish) add the evaporated milk about 1/4 cup at a time while whisking. It’s very important to continue whisking or you’ll end up with lumps. Don’t worry about it looking like it seizes when you first add the milk-totally normal, just add more milk and it will eventually smooth out. I usually add 2-3 tbsp of regular milk if its too thick.

Once you have it where you want it add the salt and pepper to your taste.

Assemble and enjoy!

Finally!

27 Aug

It FINALLY happened! In June of 2012 my husband and I were married and shortly after that day we filed to change my status to a permanent resident as well as a temporary permission to work until the PR came through. The work permit was supposed to come within 90 days, so we waited… And waited….90 days passed, then 6 months passed… And nothing. I had solidly been calling weekly since January of this year and NO progress, I was frustrated. This had been the first time since I was 15 that I hadn’t worked, talk about going stir crazy! I’ve tried to keep busy with making cakes(ill do an update post of my latest cakes) cleaning etc.

Finally in July around my birthday we received a notice in the mail about an interview with immigration for August 2. I immediately called my Hubby who booked the day off so we could head to Dallas. I was excited and hopeful that this would be the last one.

That morning we got up at 4 and left the house at 5 am giving us ample time to make the 830am appointment and to even get some breakfast. Wrong! Lol, we should have arrived in Dallas at 7am but traffic was awful so we arrived at immigration at 8:17 so no time for breakfast, we headed right in and upstairs. We checked in and they have us one of those vibrating coaster things (you know the ones restaurants often use) and waited patiently. About 45 minutes later a young woman flagged us over and we went back to her office and started the interview. It was much more laid back than some of the other steps we’ve gone through, we were all laughing making jokes and answering all her questions. I handed her a stack of over 200 photos and she asked a few more questions, where we met, etc. Then she said the magic word: approved! Woohoo!

1 week later I received my welcome to the USA letter, then another week passed and I received my Green Card then finally my social security card. I’m soooooo excited and have been revamping my rรฉsumรฉ and I’m sooo ready to get to work ๐Ÿ™‚

Yay!!!! ๐Ÿ™‚

Well Hello 2013!

21 Jan

I can’t believe we’re already into 2013! I hope you all had a wonderful Christmas and New Years. We have been crazy busy! My wonderful stepdaughter just recently turned 5 years old and I think secretly hubby is dying at the thought of his baby girl getting just a little bit older. You know how it is when it’s “Daddy’s little girl” hehe. It was cute.

Anyways, I asked if I would be able to make her a cake. Hubby said of course and was really excited at the thought of me doing a “Hello Kitty” cake.
About a week before her birthday weekend, we changed plans and decided to do “My Little Pony” instead.

I was really nervous about trying to do such an ambitious cake, especially since I had never worked with fondant before. LOL. But hey, I like to aim high ๐Ÿ˜›

Now I HATE the taste of storebought fondant… To me it tastes like sugary cardboard lol. I searched everywhere and found a recipe for marshmallow fondant. Let me tell you, this stuff tastes AMAZING! Just like marshmallows heh, and SO easy to make. I started earlier in the week making the figurines for the cake…

The Rainbow…

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One of the two ponies….

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and at the last minute decided to make a fondant figurine of my stepdaughter…

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The day before I made the cake layers… all six of them LOL. If you’re planning on ever making a rainbow cake, I highly suggest investing in more than one of the same cake pans. LOL, I did all six seperately, and between baking, cooling and cleaning in between each layer, it took forever!
Once they were done, I covered them with a few layers of saran and stuck them into the freezer.
The next morning I got to icing the cake, crusting it etc.

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then finally getting the fondant onto the cake! That was the fun part. Talk about stressful when lifting that fondant up to roll it over the cake lol. Whew! I’m glad it went as smoothly as it did.
Finally I started assembling all the goodness!

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and when it was done…. I was shocked and proud at the job I had done!

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Roasted Chicken and all the Fixins :)

13 Nov

Yum!

Made a delicious hubby stamp of approval dinner tonight and thought I would share it with you all ๐Ÿ™‚

I think we’re officially into ‘fall’ temperatures now… *sigh*. I know I’ll enjoy it before long, but right now the whole 41 degrees at night thing isn’t sitting too well with me …. All I can say is BRRR!! LoL. Seriously, I’m bundled up in my fuzzy slippers and my fuzzy blanket right now and I’m still cold!

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Hubbykins is always working outside, rain, shine, hot or cold it doesn’t matter and when he had to wear thermals to work today I felt so bad :(. I decided to make him a scrumptious, filling dinner tonight and since I always seem to have a whole chicken in the freezer, I decided to pull one out. Now… Into the fridge and pantry I went to find the rest of the meal. After a little investigation and a whole box of cracker packets dumping out on me I was I guess a little inspired: homemade stuffing! Of course you can’t have stuffing without mashed potatoes and veggies.

For the stuffing you’ll need the following:

1 loaf of white bread, cubed.
1 medium sized onion, diced
1 celery stalk, diced
1 apple, peeled and diced
3/4 can of chicken stock
1 stick of butter or margarine (8 tbsp)
1/4 cup of sage (if you’re not a huge fan of sage then use less)
Poultry seasoning
Salt
Pepper

If you have cubed bread that’s already ‘dried’ out then that’s great, but if you’re using a fresh loaf then just cube the bread, lay out the bread onto a cookie sheet – make sure it’s not later upon layer otherwise it will take forever to dry out( I needed 2 for the loaf). Stick into an oven at 200 F for about 40 minutes or until fairly dried out. You can do this while the chicken thaws or ahead of time and store in an airtight container (but make sure to get all the moisture out- think croutons).

Melt your butter in a pot. Dice up the onions into a fairly small dice, same with the celery and the apple. When the butter is melted toss in the onions and celery and cook them so they sweat a bit but still firm. This is where you can get the little ones to help out. Take the bread cubes toss them into a container with a lid or a bag (I like the container better though), toss in the seasoning, crank up the music and let the little ones shake the bag or container until all the pieces are coated evenly. I’m telling you, they will love it!

Once the onion and butter mix is ready pour it onto the bread along with the diced apple, if you used the container, or pour the bag into the pot- whatever works better for you and toss. See why the container is much easier? ๐Ÿ˜‰

The chicken:

1 roasting chicken
2 carrots
1 celery stock or the celery leaves
Poultry seasoning
Sage
Salt
Pepper
6 tbsp of butter cut into chunks
1/2 cup white wine
The remaining chicken stock

Once you clean out the chicken then stuff it full of stuffing and put the rest in a dish and cover with foil.

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With the chicken chop up two carrots, 1 celery stalk or the celery leaves, cut half an onion into quarters, it doesnt have to be perfect because its just to add flavour to the drippings and for the chicken to rest on it. Flip it over so the breast side is down and season with pepper, salt, sage, and poultry seasoning, rest it ontop of the chopped veggies in your roasting pan with the seasoned side down. Now for the breast meat… I usually stuff a few tablespoons of butter under the skin by the breast meat and down by the legs- this will keep the meat moist and oh my goodness good! Season again with the same seasoning and tie up the legs together. I ran out of string today so I had to improvise and twisted up some tin foil and made my own ‘twist tie’ lol.

Here’s how it looked when it was seasoned:

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Place in the oven preheated to 450F, uncovered for 20 minutes to brown it nicely.

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Once browned, add half a cup of white wine, and the remaining 1/4 of the can of chicken stock you used for the stuffing. Cover with foil, stick back in the oven along with the pan of the leftover stuffing and lower the temperature to 400F. My 6 pound chicken took about an hour and a half and in the last half hour I uncovered the stuffing so that the top could crisp up just like hubbykins likes it ๐Ÿ™‚

Super crucial part: once the chicken is done, remove from the pan and let the chicken rest! I cover with the foil and a dishcloth to keep it warm. This will let those juices get in every part it can, and you won’t have a dry piece of meat.

See?

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I used the drippings from the pan to make the gravy, I just added a little pepper and some cornstarch to thicken it. It was perfect you could taste the chicken, a hint of wine and a hint of the sage… YUMMY!

I finished off the plate with some green beans, some roasted acorn squash, mashed potato, a scoop of that yummy stuffing and a little gravy ๐Ÿ™‚

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I hope you all have a blessed day!