The Importance of Measuring

My mom is one of the most amazing bakers/cooks ever. And I am not just saying that because I grew up on her food. Really, she is amazing. That's why I don't feel that bad posting this - it is purely comedy that she did this.
So along with my mom, my grandma was a great baker - with a knack for the sweets. She had this oatmeal chocolate chip cookie recipe that was to die for. My mom made it this weekend on our getaway. (Minus the chocolate chips because my sister doesn't like chocolate - I.know.) I saw them and thought they looked odd - the exact shape as when they went in - fingerprints and all. Plus, they tasted like flavorless hockey pucks.

She doubled the recipe so I thought something had to have gone wrong there. We went over the recipe, yep, she read it wrong. The 3/4 cup shortening, sugar, and brown sugar were interpreted as 1/4 cup. (It is hard to read). Then she only had 3 eggs, not 4. So, we tried to fix it and ended up with these. They tasted slightly better (enough that the kids ate them) but just waited until Hannah brought up the dough she happened to make earlier and froze. Bless you sister. (follow the link to see how the dough really should look).



Oatmeal Chocolate Chip Cookies
3/4 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1 t. vanilla
1 1/2 c. flour
3/4 tsp. salt
1 tsp. soda
2 c. quick rolled oats
1 pkg. chocolate chips
3/4 c. chopped nuts (optional)

Cream together shortening and sugars. Add eggs. Add remaining ingredients in order and mix well. Bake at 350 degrees until done. (About 10-11 minutes.)

*Although we did have a failure due to poor eyesight and bad printing - I promise, these are some of the best cookies you will ever have!

Cop-Out Salad

This is way easy, so easy I probably don't even need to post it.

Tex-Mex Salad
Romaine Lettuce
Black Beans (rinsed)
Tomatoes
Caramelized Onions
Cilantro
Tortilla strips (cut corn tortillas into strips, fry in oil until golden brown)
Chicken

Chicken:
Cut in thin, bite size pieces. Season with salt and pepper and salsa verde, saute until just done.

Dressing:
3 Tbsp salsa verde
1-2 tsp sugar
splash of lemon/lime juice
3-6 T olive oil

Assemble and enjoy. I used this prepared salsa for a quick help. You could use anything similar to this.

Getting to Know Me

I wanted this blog to be educational, but more than that, fun and a way for people to get to know me. I felt like I couldn't put a lot of myself before I built up some credibility as a cook. So now, I either feel like I have or that I just can't wait.
I will give you a quick overview about me and then will let you get to know me in depth overtime.

Three years ago I married my best friend! He and I met in high school when he was friends with my sister. 4 years later we started dating, and 8 months later we were married. He graduated from BYU this past spring and will be taking the LSAT this month. Pray for us! He will start law school in a year. Again, pray for us!

7 months ago I had little Lou. She is the best decision we have ever made. She is the perfect baby, no really, she is.


On the side of being a wife and mother and blogger, I am a nurse. This is me a couple years ago when I got to be my nephews nurse when he was born. I work in Labor and Delivery and get to see the most amazing experiences each time I work. I love my job. I have my RN, but am doing online classes to further my degree. So pretty much I am crazy.

Omelets

Lately, I have been on an omelet kick. I love trying out different fillings for them.
I have found that this method makes the perfect omelet. Yes, each step really does make that big of a difference.


Warm 3 eggs in hot water for 5 minutes. Crack warm eggs into bowl, add a pinch of salt, and blend with fork. Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot, add 1 tsp room temperature butter and brush around surface of pan. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let omelet sit in pan for 10 seconds without touching. (This is when I add the fillings, have them prepared in advance, you don't have much time to stuff!)
Shake pan to loosen from pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 tsp butter. Serve immediately.

My fillings of choice:

• sundried tomatoes
• scallions
• fresh parsley
• Italian blend cheese
  

Zucchini Bolognese

Yep, here is another zucchini recipe. You know we have it coming out our ears. This recipe can be used with the zucchini that you stored in your freezer or freshly grated zucchini.
Bolognese is traditionally a meat sauce. If you need help sneaking vegetables into your kid's diet - they will never know its in this.


Zucchini Bolognese
extra virgin olive oil
1/2 onion, chopped
2-4 garlic cloves, minced
2 cups grated zucchini (or more, depending on taste)
1/2 package of ground, lean turkey
2 cans (8 oz) tomato sauce
1 can (14.5 oz) can diced tomatoes
1/4 cup flat leaf parsley, chopped
a handful of fresh basil
Favorite pasta, cooked to al dente
Defrost zucchini, ring out liquid with clean kitchen towel. Set aside. Heat olive oil in large frying pan on medium high. Saute onions until slightly translucent. Add garlic and zucchini, saute for a few minutes, until color starts to appear. Add ground turkey, cook until almost completely cooked through. Add cans of sauce and tomatoes. Season according to your liking (I added a little italian seasoning, salt, and pepper). Just before serving, add chopped parsley and tear in basil leaves, saving some to top pasta.
I always like to use spaghetti, but you use what you like. Add pasta to sauce and toss until coated, adding some pasta water if sauce is too thick. Top with freshly grated Parmesan and remaining parsley and basil.
Enjoy!

What's in Season - September

Ever curious what's in season? Well, during the month of September - these are some of the produce that you will find. These are at the peak of their season, they will be at the farmer's markets, the cheapest at the store, and the best tasting. Look for recipes that include these items.

photos via Google Images

1. Carrots
2. Beets
3. Eggplant
4. Potatoes
5. Peppers
6. Cabbage
7. Melons
8. Peaches
9. Tomatoes
10. Summer Squash
11. Swiss Chard

These are the items in season here in Utah. If you are looking for what is in season in your state, check this tool out for some help.

Extra Zucchini

If you are worried about your zucchini going to waste before you can use it, here is a little tip.
Grate your zucchini in your food processor. Place in freezer bags, label and date bags, and store until ready to use. When ready to use defrost at room temperature or in refrigerator. Ring out on clean kitchen towel before adding to favorite bread, cake, or fritter recipe.

Baby Boost

I live in small apartment. I am always looking for items that fold up, have multiple uses, and that don't take up much room. This booster seat was the perfect alternative to save me room in my kitchen. No, I am not getting reimbursed by Fisher Price, I just like the idea. This booster just sits on one of our chairs, and then can fold up and carried to Grandma's house. Perfect!

Zucchini Fritters

Do you have way too much zucchini growing in your garden? Or did some get out of control and are too big to eat alone? If you are like my most, you are trying to find ways to use it up. Sometimes, I just can't take any more zucchini bread. I had some big guys (compare to my 6 month old!) and used these.
These fritters are great as a side for lunch or dinner, or serve with eggs for breakfast. Plus, kids will eat them! (Don't they eat anything fried?)









Zucchini Fritters
2 cups grated zucchini
1 egg
1/2 c grated fresh parmesan cheese
1 large garlic clove
1 green onion, green and white part
1/4 tsp red pepper flakes (optional)
2-3 basil leaves, chopped
1/2 tsp salt
fresh ground black pepper (about 15 turns)
3 Tbsp flour
oil for frying

1. Cut zucchini into chunks for your food processor.
2. Get food processor ready for grating (or you may use a box grater)
3. Grate zucchini - the harder you push, the longer the strands. I like mine long. Do what you like.
4. Place zucchini on clean kitchen towel or paper towels. Ring out liquid.
5. Set aside while preparing the rest of the ingredients
6. In a separate bowl, beat one egg.
7. Add cheese, garlic, scallion, basil, red pepper flakes, salt, pepper, and flour. Mix till combined. Do not overmix.
8. Add oil to frying pan, about 1/4 to 1/2 inch deep. Heat over Medium to Medium High heat.
9. Add zucchini, stir in with fork until zucchini is incorporated, but do not overmix (you don't want chewy fritters).
10. Place mixture in oil to make about 2-3 inch rounds, flatten into disk.
11. Cook until edges are brown, flip.
12. When finished, drain on paper towel.
13. Voila! Your done. Eat them immediately. Serve with greek yogurt or sour cream.

*I tried out a new format for the pictures. What do you think? I am trying to not have a post 3 feet long, and to not be so Pioneer Woman-ish. Should I number the pictures to make it easier to understand? Do you like the old way better? Let me know! Thanks.

Pico de Gallo

English translation: peak of the rooster. Culinary translation: delicious!
I love this salsa - simple yet delicious. This is it on top of our chicken fajitas.


Pico de Gallo
4 large tomatoes, seeded.
1 medium onion
1/2 bunch cilantro
2 Tbsp lime or lemon juice
1 jalapeno
salt to taste

Cut onions and tomatoes to desired size. I like them pretty small. Chop cilatro and add. Cut jalapeno in half and remove seeds and ribs according to desired heat: mild - remove all, medium - remove one half, hot - keep it all. Add to bowl, stir well. Add lime or lemon juice. Add about 2 tsp salt. Taste, adjust as needed. The amount of salt really varies depending on the flavor of the tomatoes.
If you want to skip all the cutting. Make this in the food processor. I would do each ingredient individually so you keep the texture just right.