Mama's Touch

I hope you all are having a blessed weekend, and keeping close to what matters most. 


If you were able to read my latest post then you would have noticed Justin's departure to become one with his dirt bike, and man-up in the dunes. And while I miss him something fierce, my door is always open for company (or rather to keep me company) over the weekend. Who better to squeeze into my life than my "mamacita". She is extremely easy going with my ups and downs and kinda rolls-with-the-punches. I don't worry about my looks because she pretty much looks the same. And our slippers are no stranger as you will most likley find us in them, and our makeup set aside for another time. 


Mostly though we like to cook together. I owe every bit of my domestic character to my mom. She taught me all the basics and while it was essential in being a good cook, my servants heart would be what made me a great cook. I can only hope that my daughter will love to cook, serve, and have a passion for it as much as I do.  


We have shared some really great meals this weekend but one in particular stuck true as we married her old ideas with some of my new ones. We were both craving something hearty and comforting, but because of our lax dress code, a trip to the store was out of the question.


Maybe some of these ideas are familiar to you, maybe not. But at least take the time to read this recipe and be excited to take away a little old tip from my beautiful, very young (at heart) mom.

Chicken noddle soup with roasted veggies

Now before you judge this as "just another chicken noodle soup recipe" bear with me.




A few tips

I like to roast the chicken along with the carrots and onions. It gives this soup a rich beautiful flavor.

The key to this soup was my moms simple tip in shredding the potatoes. The starches are released better that way, making the soups texture thick and silky. 

Don't just pick those roasted veggies off the sheet pan, add every bit of the juices it cooks in.

Angel hair pasta is a great add as it tends to remind me of the old fashion chicken noodle soup. 

My beautiful Mama!

Chicken Noddle Soup With Roasted Veggies


Ingredients


2 chicken breasts 
1 cup carrots, chopped
1 cup onion, chopped
1/2 cup celery, chopped
2 small potatoes, shredded
6 cups quality low sodium chicken stock
Tb fresh thyme leaves
1 cup Angel hair pasta broken into 3 inch pieces
1 cup frozen peas
olive oil
salt and pepper


Directions


Preheat oven to 350


On a medium size baking sheet place chicken breast, carrots, and onions. Drizzle with olive oil, salt and pepper and fresh thyme; Make sure all is coated well. Roast chicken and veggies for 25-30 or until chicken is no longer pink in the middle; Remove from oven and set aside.


In large stock pot on medium heat add 2 tablespoons olive oil along with shredded potatoes and celery. Cook about 5 minutes. Note: Cooking the potatoes to long will cause gumminess. Add the roasted veggies and chicken stock; Bring up to a simmer. Meanwhile dice chicken in bite size pieces and add to soup. Bring up to a light boil and add pasta and season with salt and pepper for desired taste; Cook just until pasta is al dente. Right before serving add the frozen peas. Enjoy!

The best part about this weekend was not  this amazing soup, but rather the sweet precious time I had with my mama, and the lovely touch she has in my life.

A personal request

Before I give you this cookie recipe that throws all well balanced eating habits out the window, let me give you a little history on this outlandish behavior of mine.


Just about once every couple months, Justin (my husband) decides his manhood needs challenged in dirt bike form. He packs up his bags, loads his bike, and heads straight for the manly dunes.  I can see his whole demeanor change as he prepares for his trip, and there is even a swagger in his step. He no longer smells of sweet cologne for he has traded in his "Nautica" for the rich smell of "Gasoline". The shaver is also left behind since he finds no purpose in keeping a clean shave because that would defeat all mission of a true manly weekend.


In regards to eating, most of his routines are replaced with late night dinners and a breakfast filled with heart palpitating ingredients. So in lieu of that, I usually send a goodie bag full of granola bars, healthy baked treats, and his favorite, Coke Zero. However, recently there has been a request for chocolate chip peanut butter cookies made without whole wheat flour, without applesauce, and without the added wheat germ and flaxseed. "Not that I don't like those" he replied. (insert me here, giving him a devilish look) Basically, my man wants a dagome cookie. 

The thing I love most about these cookies is the added cinnamon. Their soft and amazingly buttery.




Chocolate Chip Peanut Butter Cookies


Ingredients


1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 sticks unsalted quality butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1/tsp pure vanilla extract
2 cups quality mini chocolate chips


Directions


Sift flour, soda, salt, and cinnamon in medium size bowl. In large mixing bowl beat butter, both sugars and peanut butter, until creamy and mixed. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoons onto ungreased baking sheet. Press down slightly into 2-inch circles.


Bake in preheated 375 degree oven for 7-10 minutes. You want them to be slightly golden but still a little soft in center. They will set up more as they sit. Let stand on baking sheet for 2 minutes and transfer to cooling rack. Makes around 3 dozen cookies. Note: These can over cook really easy making them dry and crumbly.

Enjoy Manly!!!

Last minute meal

Okay this must be important if I'm willing to do two posts in one day. Actually it was all planned out. My day was planned out, dinner was planned out. I am totally in control and I live a meticulous life.  


You know me better than that. 


Some of you. 


I spent most of the day sifting and looking through all the piled up whatevers, and doing puzzles with Ave. I filed my nails and managed to brush my hair, and teeth too. But lets not leave out folks that I made dinner. A very last minute dinner.


The easiest dinner of all time!


The yummiest dinner, until I make tomorrows.

Chili fries

I know; This is not fancy or creative, I didn't buy my ingredients from France, and I obviously did not spend hours over the stove. But since I had two plate fulls, and I'm eye balling the last bit of fix-ins, I had to share this idea. Plus, I'm probably the only one on earth who has ever come up with Chili Fries right?


Good for you chili fries?




Chili Fries Ala Good For You


Ingredients


Any chili you fancy, preferably the good for you kind (I used my leftover frozen Turkey Chili)
Baked crinkle cut French fries
Any toppings you like


What I did: Heated up chili over stove. Baked off fries until golden and crispy. Topped fries with a little quality cheese, my chili with some liquid strained, fresh avocado, diced tomatoes, chopped green onion, a sprinkle of cilantro, and a splash of fresh lime juice. I drizzled mine with light sour cream and a couple pickled jalapenos.


Holy heavens have mercy it was good. 


Be inspired

WE HAVE A WINNER!!!

I wont dare leave my fellow followers in suspense.


I would like to announce.....


From one blogger to another.......












A recipe first.


Did you really think you'd skip out of here without a recipe???


Didn't think so.


It wont take long. 


I followed every step of this recipe with the exception of adding a sprinkle of cinnamon.


Her name is Katie and you'll find the recipe here at This chick cooks. I stumbled over it on Saturday morning while my family was still deep in sleep.  I knew my time was limited so what happened next was nothing short of what I normally do on a weekend morning. I threw off my robe (fully clothed underneath of course)  pulled my unwashed hair back (washed my hands after that of course) and dreamed of summer nights at the fair while I made these amazing funnel cakes. Did I mention my teeth weren't brushed either? Do you care?




Here's how mine turned out and then will get to the good stuff.

Caution: You may eat more than one.


Caution: You may have sugar overload.


Caution: Your children may too.

Alright, what you 20 something folks have been waiting for........

THE WINNER IS...........


Using Random.Org.........

Lindsay from An Ordinary Girl!

Congratulations Lindsay on your new blender and kitchen towels. I hope you enjoy yours as much as I enjoy mine.  I'll be contacting you soon!!!

Thanks to the rest of you for entering and sharing all (or none) of your favorite chowder recipes. 

Blessings!

It's not over yet.....

Just when you start getting used to the idea of spring and flowers and bright beautiful sunrises.....

You get snow.

Ave and Copper were hardly excited this morning when the pasture was blanketed ever so softly.

My philosophy is if it's gonna snow, dag-gomit snow!


It melted.


I still had to go to work.


The night before however I knew what the weather report was calling for so dinner was easily decided. I rolled up my sleeves, put on my apron, and turned on my slow cooker.

Slow cooker chicken tortilla soup


The easy Process

Chicken tortilla soup with creamed corn 
and black beans


Note: I never used the can of diced tomatoes shown in the picture. 




Ingredients


3 chicken breasts roasted and shredded 
1 can black beans, rinsed and drained
1 oz can diced green chilies
1 14 oz can mild enchilada sauce
1 can creamed corn
1 cup frozen sweet corn
3/4 cup Tequila lime salsa (Newman's own)
1 qt organic chicken stock
1 red onion, quartered and sliced thin
2 garlic cloves, minced
2 Tb olive oil
salt and pepper


Tortilla strips


10 yellow corn tortillas
cooking spray


Toppings


cheddar cheese
sour cream
green onion
cilantro
lime wedges
tortilla crisps


Directions


In large saute pan heat olive oil on medium heat and cook onions for five minutes. Add garlic and cook for two minutes. Add to large slow cooker.


Put rest of ingredients, leaving out frozen corn, and cook on low for 7 hours;on high for 4 hours. When just about ready to serve add frozen corn and let heat through just a few minutes.


Make tortilla strips by halving the stack of 10 and cutting them into thin strips. Spray with cooking spray and bake at 400 for 10 minutes. Or until golden and crispy.

When soup is finished top it with any of your favorite toppings along with the crispy tortilla strips.


Enjoy!

Winter is not over yet.......

That's okay!

You might be a redneck.......

If your beach toys have no purpose and seaweed soon becomes a punching bag.

You might be a redneck.....

If your family dog gets a place setting at the table.

You might be a redneck.....

If you allow your daughter to ride a dirt bike with a princess helmet.

You might be a redneck.....

If all you have for sledding material is a container lid.

You might be a redneck.....

If you have a cotton candy machine

and

a dunk tank at your 35th birthday party.

Last but not least.

You most certainly are a redneck.....

If you ask your guests to bring their baby billy goat to Sunday dinner.

I love being a redneck.

Just 4 more days until the GIVEAWAY! Don't forget to enter!