Sunday Lunch! New Recipes: Chicken n Rice & Mimi's Chocolate Cake!

I love to cook on Sundays! My mother always made sure that we had a cooked meal Sunday after church for the whole family to eat together. I try and continue that tradition in memory of her. It takes a bit more planning but is always worth it! Sometimes it is difficult since church is at 11. I try and cut up the veggies and meat then refrigerate them before going to church to save on prep time. Also, using a crock pot the night/morning before can save on time. Anyways, for lunch today I made a new recipe for chicken and rice. I also made green beans and rolls. I made my Mimi's chocolate cake for dessert which is amazing! Some of my earliest memories include playing with my siblings and cousins at Mimi and Paw Paw's house in the country. Occasionally Mimi would have the best chocolate cake ever! I called her and asked for the recipe. Since it was my first time making the cake it didn't turn out as good as hers but hopefully next time it will... and it was still really yummy! Definitely a new Calloway favorite!

Chicken and Rice

3lbs boneless skinless chichen breast, sliced then cubed in 1 1/2 in pieces (season chicken with Tonys)
2 small onions, chopped
4 pieces of bacon, cut in 1 in pieces
1 cup mushrooms, chopped
4 green onions, chopped
1 cup of peas
2 cups of rice
1 tbsp of minced garlic
1/2 cup of chicken broth

1. Cook rice and set aside, Cook bacon on med heat for a few minutes, add onions and mushrooms, add white parts of green onions, cook for about 5 minutes then add peas and cook another 5 minutes until onions are caramelized.
2. Take out veggies and set aside, add chicken, cook until chicken is white all the way through (about 10-15 minutes).
3. Add veggies back to the pot, rice, green onions, chicken broth, season with more Tonys and stir. I like to sprinkle cheddar cheese on top of my portion!

after the veggies have been removed while cooking chicken

pretty tasty!

Mimi's Chocolate Cake

1 box of devil's food cake mix
1 tbsp of sour cream
1 1/2 cups of sugar
dash of salt
1/3 cup of water
2 egg whites
1 tsp of vanilla

1. mix devils food cake, add sour cream to keep it moist, cook as directions on the box instructs and let cool for at least 30 minutes before icing.
2. In a medium pot heat about 1 inch of water to boiling. In a small pot with a handle add sugar, salt, egg whites, vanilla and water. Place small pot inside larger pot (don't let the bottom touch the water) and stir with a blender for 7 minutes of more until the icing is thick and white peaks appear.
3. Let the icing cool for about 5-10 minutes then ice the cake, let the icing harden for about 15 minutes then serve!

cooling the frosting

I love pretty cakes!

:)

Well now the work/school week is beginning again there will be no more cooking for me until Thursday night at least. I had a wonderful weekend and am sad to see it end. Even before the weekend I was given tickets from my practicum site for the Dallas Symphony Orchestra! It was amazing and Shaun and I really enjoyed it! Friday evening I made pork chops and we relaxed at home. Saturday we went to eat at the Cheesecake Factory and saw The King's Speech! I cannot say enough about how wonderful the movie was. Shaun and I both loved it! We'll be buying it to add to our collection for sure. I think anyone can enjoy this movie, ESPECIALLY people who like historical movies based true stories, like inspiring movies, is a speech therapist, and love movies that end happy (basically me)! haha! So go see The King's Speech then make a yummy chocolate cake and enjoy life! :)

Dinner with Friends (and recent happenings)!

We had a sweet couple over for dinner last Friday and of course we wanted to cook for them! I was in the mood to try something new and had never made fried chicken before. I haven't had fried chicken in forever since I stopped getting fast food because of all the calories and preservatives. The first thought many people have when they hear "fried chicken" is "fattening" well sure it's not as good for you as a piece of celery but if you make it homemade it is a lot better than buying it from Chicken Express. Making it homemade means your using fresh chicken, no preservatives and it has never been frozen, and not to mention it tastes way better. So don't be afraid of fried chicken when you make it homemade! I also made scalloped potatoes, green beans, apple pie and rolls. Everything was homemade except for the rolls which I used Sister Schuberts Rolls that my mother in law introduced to me a few years ago. They are the best rolls ever and you can get them in the frozen section of the grocery store. Maybe one day I'll get to where I can make homemade rolls like Sister Schuberts! My favorite part of the meal was of course dessert! The apple pie was delicious and very easy to make! I will definitely be making another one soon in the future (after I run a few miles)!!!

Fried Chicken

chicken legs and thighs with skin (about 4 of each)
2 cups of buttermilk
4 cups of all purpose flour
1 tsp of dried thyme
cannola oil
1/4 cup of milk
black pepper
salt
Tonys seasoning

1. Rinse chicken, put in a large bowl or pan cover with buttermilk and sprinkle seasoning, let soak for at least 8 hours.
2. In a small bowl combine flour, thyme, and 1 tsp of seasoning (or more), a few dashes of salt and pepper, mix, then add milk, mix with a fork until little lumps form.
3. heat 2 in of oil in a skillet to 365 degrees, or use a fryer and heat till 360 degrees.
4. Coat the chicken in the flour mixture, put chicken in oil for 6-8 min, place chicken on baking sheet covered with a paper towel, to check chicken cut into it and if  it is still pink put it in the over on a baking sheet at 350degrees for 10-15 minutes. Then enjoy!!!




after the chicken was soaked in buttermilk



coating chicken



Green Beans 
2 cans of green beans
3 pieces of bacon
1 onion
salt
pepper
tonys

1. fry bacon and add chopped onion saute till caramelized, cut down heat to med low add green beans, season to taste after about 10 minutes turn heat to low until serving. 

Scalloped Potatoes
5 russet potatoes
1/2 stick of butter
1 cup of heavy cream
1 cup of milk
2 tbsp of minced garlic
1 onion
1 8oz package of cream cheese
1 tbsp of rosemary leaves
5 green onions
1/2 cup of minced garlic
1 1/2 tbsp of real bacon bits
Tonys seasoning
Parmesan cheese 
1. Use a large baking dish, coat with cooking spray, rinse potatoes and cut very thin, put potatoes in a large bowl and cover with 1/2 cup heavy cream and set aside, chop onions and green onions, keep about 2 tbsp of finely chopped green onions and set aside.
2. In a skillet over med low heat melt butter add garlic and onion until caramelized, add cream cheese and stir a lot, once mixed add 1/2 cup of heavy cream and keep stirring, after a few min add seasoning, rosemary, and chopped green onions.
3. Put potatoes in baking dish, pour mixture on top cook in oven at 350 degrees for 1 hour, take out and sprinkle a couple dashes of seasoning, finely chopped green onions, and real bacon bits on top, cook for another 15 minutes, to check if it is done stick a fork in potatoes and if the potatoes are soft it is done. 

cream cheese mixture

after covering the potatoes with the mixture



all done!


Apple Pie
2 granny smith green apples 
small red apples
1 deep dish pie crust that has thawed in the fridge
1/2 cup of butter
1/2 cup of sugar
1/2 tsp of cinnamon
1/2 cup of flour
1/4 cup of sugar
1/4 tsp of cinnamon
3 tbsp butter
1/4 cup of brown sugar

1. slice and peel apples, melt 1/4 cup of butter in a skillet, add apples, 1/2 cup of sugar, 1/2 tsp of cinnamon, stir over med heat until apples are slightly soft.

2. In a bowl stir 1/4 cup of sugar, 1/4 cup of brown sugar, 1/2 cup of flour, 3 tbsp of softened butter and 1/4 tsp of cinnamon, stir until crumbly.

3. pour apple mixture into pie crust, pour crumbly over the apples, bake at 300 degrees for 30 minute of until the top is golden brown.



apples, sugar, butter, and cinnamon



 



the best apple pie ever!!!

Well my third semester of grad school started today. I'm excited to see school friends and get another semester over with but am NOT excited to have to stress again about studies. I wont have as much time to cook but will do my best to at least cook once or twice a week. Also, my laptop decided to die last night (perfect timing with school starting). The screen does not work at all so we'll be saving up for a new one, any suggestions for a good laptop would be great! Anyways, I know everything will work out fine!!!

Verse of the Day:  



Cast your burden on the Lord and he will sustain you; he will never permit the righteous to be moved.

Psalm 55:22







Brownies with Peanut Butter Frosting-yuummmmm!!!!!

Yesterday evening I enjoyed movie night with a girlfriend of mine! She is also a speech therapist so it's not surprising that the movie we chose related to autism. The movie was Temple Grandin and it was so so good! It is a great movie for anyone interested in understanding what individuals with autism see and feel. I really enjoyed it but of course I work with children with autism everyday!

I wanted to try out a new recipe and thought brownies with peanut butter frosting would be perfect for a girls movie night! This recipe is really easy too. 

Brownies with Peanut Butter Frosting
1 box of Hershey's Triple Chocolate Chunk brownie mix (the best brownies ever!!-cook as directed then let cool for about 30 minutes) 

Peanut Butter Frosting
1 cup of powdered sugar
1/2 cup of peanut butter
2-3 tbsp of milk
1/2 tsp of vanilla extract

Combine all ingredients into a bowl. Beat with a wire whisk until smooth. Spread over brownies. Enjoy!!!

 
Temple Grandin's website: 
http://www.templegrandin.com/

Today's Verse: Micah 6:8 And what does the Lord require of you? To act justly, to love mercy, and to walk humbly with the Lord your God. 

GEAUX LSU!!!!!!!!!!!

LSU dominated last night at the Cotton Bowl!!! The final score was 41-24! I'm proud of my Tigers and am excited for next year's season. Hopefully Shaun and I will be able to go to the season opener which will be at Cowboys stadium. I've always been a huge LSU fan even though I didn't go there for college. It seems like being from Louisiana automatically makes you an LSU fan no matter which university you attend. I've cheered for the Tigers as long as I can remember. My mother was a majorette in the LSU band in college. My dad went to undergrad and law school at LSU. Sometimes I live vicariously through my friends that did go to LSU (Lauren! haha!). However, I wouldn't change where I am today because I can see how God has directed my path over the years.

One of the best aspects of LSU football is how it brings family and friends together. Yea, some people get too wrapped up in a game but I don't think there is anything wrong with having pride in where you are from and the tradition to spend time with loved ones while cheering for your team. Of course one of the best parts of LSU football is that it gives us an excuse to cook something yummy! Which is why I felt the need to cook red beans and rice, crawfish dip, and a LSU king cake for dessert!

Red beans and rice is another famous Louisiana dish. It is fairly simple and cheap to make. The crawfish cheese dip has been a party favorite for the last several years. Shaun and I have made it many times and everyone always enjoys it! Shaun's cousins in Baton Rouge gave us the delicious recipe.The king cake was quite an experience. It didn't turn out as pretty as I had hoped. I wanted to make a king cake for the game but also to have a run through before I try to make one for mardi gras. One thing I learned is to always double check the recipe. I did not realize till after it was cooked that the recipe said it would make 2 cakes...oops! I made one (no wonder it looked gigantic and was overflowing!). But what is most important is that it tasted delicious!

Calloway Crawfish Dip

1 lb crawfish tails (rinse and drain)
8 oz cream cheese
1/2 lb pepper jack cheese
1/2 lb of velveeta cheese
8 green onions chopped
1 tbsp parsley
1 stick of butter
Tony Chachere's seasoning

1. Saute crawfish tails, green onions, and parsley in butter until onions are tender.
2. Add cheeses until completely melted. Add Tony's seasoning if desired. Serve hot.

sauteing the crawfish, butter, green onions, and parsley

crawfish cheese dip!

Red Beans and Rice

1 lb red kidney beans
1 onion
3 stalks of celery
1 green bell pepper
3 pieces of bacon
3 smoked ham hocks
Tony Chachere's
2 tbsp of minced garlic
2 cups of chicken broth
rice

1. Soak the beans as directed on the package. In a pot fry bacon then add chopped onions, bell pepper, and celery. Cook till onions and bell pepper are caramelized and celery are soft.
2. Add beans, chicken broth, minced garlic, and ham hocks. Add water or chicken broth until the beans are covered. Add some Tony's seasoning. Bring to a boil then reduce heat to medium low to simmer for 2-3 hours.
3. Serve over rice with some cornbread!

Beans never tasted this good!

King Cake

1 (16 oz) container of sour cream
1/3 cup of sugar
1/4 cup of butter
1 tsp of salt
2 (1/4 oz) envelopes active dry yeast
1/2 cup of warm water
1 tbsp sugar
2 eggs, lightly beaten
6 cups of bread flour

Cream cheese filling:
1/3 cup of butter, softened
3/4 cup of sugar
2 8 oz packages of cream cheese, softened
1 egg
2 tsp vanilla extract
crushed strawberries or raspberries (optional)

1. Cook first 4 ingredients in a saucepan over low heat until butter melts, set aside and cool mixture slightly.
2. mix yeast, 1/2 cup of warm water, 1 tbsp sugar in a 1 cup glass, let stand for 5 min.
3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups of flour until smooth, add remaining 4 cups of flour (this almost broke my electric hand mixer, I need a heavy duty electric mixer... one of these days!).
4. Once a soft dough forms turn onto a lightly floured surface and knead dough for 10 min until smooth.
5. Place in a well greased large bowl, turning to grease the top. Cover and let rise for in the oven for 1 hour.
6. Punch down dough and divide in half. Roll each portion into a 22 x 12 inch rectangle.
7. Spread cream cheese filling mixture evenly, leave an inch border. Roll starting at the long side, like a jelly roll. Pinch together seams. Place one dough roll onto a greased pan and join/pinch the ends to make a circle. Repeat with 2nd dough and place on a separate pan.
8. Bake at 375 degrees for 15 minutes or until golden brown. Slightly cool cakes then drizzle creamy glaze on warm cakes and sprinkle sugars. Let it cool completely then serve!

Cream Cheese Filling:
1. Beat 3/4 cup of sugar, 2 packages of cream cheese, 1 egg, and 1 tsp vanilla extract at medium speed until smooth.

Creamy Glaze:
3 cups of powdered sugar
3 tbsp butter, melted
1 tbsp of lemon juice
1/4 tsp vanilla extract
2-4 tbsp of milk
1. stir together first 4 ingredients. Stir in 2-4 tbsp of milk adding one at a time until spreadable.

After kneading the dough

After the dough has risen

The strawberry cream cheese filling spread on the rolled out dough

This is where I made the mistake, I should have put one roll on a pan and joined the ends instead of both on the same pan. I'll know for next time! 

The massive king cake!

so yummy!

  
^{Luke 12:22-31
22}And he said to his disciples, "Therefore I tell you, do not be anxious about your life, what you will eat, nor about your body, what you will put on. ²³For life is more than food, and the body more than clothing. ²⁴ Consider the ravens: they neither sow nor reap, they have neither storehouse nor barn, and yet God feeds them. Of how much more value are you than the birds! ²⁵And which of you by being anxious can add a single hour to his span of life? ²⁶If then you are not able to do as small a thing as that, why are you anxious about the rest? ²⁷Consider the lilies, how they grow: they neither toil nor spin, yet I tell you, even Solomon in all his glory was not arrayed like one of these. ²⁸But if God so clothes the grass, which is alive in the field today, and tomorrow is thrown into the oven, how much more will he clothe you, O you of little faith! ²⁹And do not seek what you are to eat and what you are to drink, nor be worried. ³⁰For all the nations of the world seek after these things, and your Father knows that you need them. ³¹Instead, seek his kingdom, and these things will be added to you.

Yay LSU!!!!

Start 2011 Off Right!!!

For new year's day Shaun and I cooked pork roast, purple hull peas, cabbage, and cornbread. Eating cabbage and black eyed peas on new years day is an American tradition that both of our families take part in every year. The consumption of cabbage and peas on new year's day is supposed to bring you good luck throughout the year (cabbage leaves represent paper money). Shaun is not a fan of black eyed peas (he says purple hull peas are sooo much better... and I'm starting to agree with him ;). I don't know if we will have any "good luck" this year but the meal sure turned out tasty!!

Cabbage:
1 head of cabbage
3 pieces of bacon

1. Fry 3 pieces of bacon in the pot you will use for the cabbage
2. Cut cabbage leaves into whatever size you want then put cabbage in a pot with the bacon and grease, add water till it reaches about 1/4 to 1/2  the cabbage, bring to a boil then decrease temperature to medium low to let it steam for 20 minutes or until leaves are soft.
3. Add salt, pepper, or Tony Chachere's seasoning to taste

Purple Hull Peas:
1 lb Purple Hull Peas
3 pieces of bacon

1. Fry 3 pieces of bacon in the pot you will use for the peas
2. Add the peas the pot of bacon and grease, bring to a boil for 3 minutes then decrease temperature to medium low, cook for 30 minutes
3. Add salt, pepper, or Tony Chachere's seasoning to taste


Pork Roast:
4 lbs of pork roast (we used a blade roast)
2 medium sized onions
bunch of green onions
2 tbsp of minced garlic
1 cup of chicken broth
water
onion powder
garlic powder
Tony Chachere's

1. Season meat with Tony's, onion powder, garlic powder. Tenderize meat then cut several small slits(4-5) about 1 inch long and deep and stuff with 1/2 teaspoon of minced garlic.
2. Chop onions and hard part of green onions, set aside.
3. Use a cast iron dutch oven pot, add 1/8 inch of canola oil to the bottom of the pot, bring to medium high heat.
4. Add pork roast to pot, cut heat down to medium heat and sear it on on each side for about 3 minutes. 
5. Continue to brown it until meat is cooked 1/2 inch through on each side (you might have to cut the heat down to not burn).
6. Add onions, green onions, and minced garlic and 1/2 a cup of chicken broth cook until onions are caramelized 5-10 minutes.
7. Add another 1/2 cup of chicken broth and water until it reaches 1/2 to 3/4 of the meat (this will be your gravy) and add more Tony's seasoning (a couple shakes), cover, then cook for 3 hours in oven at 325 degrees. Serve over rice!

seasoned and tenderized meat

add to pot

searing meat

onions and hard part of green onions

caramelizing onions

finished!

Calloway Cornbread:

1 1/2 cups of yellow corn meal
1 cup of all purpose self rising flour
1 tsp of baking powder
2 eggs
milk (1 to 1 1/2 cup)
pinch of salt
1/2 tsp of sugar
3-4 pieces of bacon

1. Fry bacon in a 9 inch cast iron skillet, remove bacon and leave grease.
2. Mix yellow corn meal, flour, baking powder, eggs, salt, and sugar. Add milk gradually and stir until it becomes a thick batter (If you like a sweeter cornbread add more sugar). Pour mixture into skillet. Bake at 425 degrees for 20-25minutes till golden brown and a wooden pick inserted in the middle comes out clean. Run a knife around the edges then carefully invert cornbread onto a plate. Butter a piece and enjoy!

thick batter

batter in skillet, bacon grease around the edges

perfect!

beautiful!!!! 

New Year's Day meal!

Today's verse:
Phil 4:8 Finally, brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things.

Happy New Year!!! time for cake!

Am I the only one who cannot believe it is 2011?! I feel like I just got used to writing 2010 on all my work/school documents. Growing up it seemed like every adult was always reminding me that one day time would speed by and it sure does these days. Nevertheless, I try to take time to enjoy the simple pleasures in life, one of which is baking a cake! I decided to bake a pineapple upside-down cake because it is a nice change and is so yummy! I think that pineapple upside-down cake can be made for almost any occasion and during any season. I acquired my recipe from Southern Living 1001 Ways to Cook Southern, of course I tweaked it to make it my own. :) You will need a 9''cast iron skillet to make this recipe, if you don't have one you NEED one! Cooking in cast iron is not only easier but it makes everything taste better (if you cook with cast iron you can attest to this). Anyway, here's the recipe!

Skillet Pineapple Upside-Down Cake

1/4 cup butter
2/3 cup brown sugar
1 20-oz can of pineapple slices
maraschino cherries
2 large eggs, separated
3/4 cup sugar
3/4 cup all-purpose flour
1/8 tsp salt
1/2 tsp baking powder
2 tbsp sour cream

1. preheat oven to 325 degrees. Melt butter in skillet. Spread brown sugar evenly in skillet. drain pineapple saving 1/4 pineapple juice to set aside. Arrange pineapples in skillet and put a cherry in the center of each pineapple ring.
2. Beat egg yolks at medium speed and add sugar gradually.
3. Heat saved pineapple juice and gradually add to mixture.
4. Mix flour, salt, and baking powder and add dry ingredients to yolk mixture, beating at low speed.
5. Beat egg whites until stiff peaks appear then fold into batter. Spoon batter evenly over pineapple slices.
6. Bake at 325 degrees for 45-50 minutes or until wooden pick comes out clean. When you take it out immediately run a knife around the edges of the cake then let it cool in skillet for about 25 minutes. Invert cake onto a serving plate. Serve with homemade vanilla ice cream or whipped cream or by itself!

Easy Skillet Pineapple Upside-Down Cake

Follow directions for first 4 ingredients. Use a pineapple upside down cake mix (from a box). Add 1 tbsp of sour cream to batter and mix. Spoon batter into skillet then bake at 350 degrees for 25 minutes or until wooden pick comes out clean.  

cooking it in the skillet makes it so moist!

soo pretty!!

time to get a piece!!

Happy New Year!!!! -The Calloways 

Now I'm going to start making new years day supper: roast, rice n gravy, purple hull peas, cabbage rolls, and cornbread!