First Thanksgiving

Because we were in the process of moving for a few months we were best friends with our crock pot. :)  Sometimes I wouldn't get back from painting our new place until 11 or 12pm.  When we finally moved into our place we didn't have a kitchen to use because we were getting new flooring in the kitchen, so there wasn't a lot of opportunity to cook - I missed that.
So, one of our first times back to cooking together, like we love to do, was our first Thanksgiving with just the two of us.  Normally we travel to my parents house for Thanksgiving dinner, but plans changed this year and we tried our own dinner - it was DELICIOUS and exciting!

With only the two of us, I tried a turkey breast and then got the idea to do it "chicken fried steak" style.  Matt cleaned it and we pan fried it and made a gravy as well.  It looks a little well done in the picture, but it tasted really good!

Country Turkey with Gravy
3/4 cup crushed cornflakes
1/2 tsp poultry seasoning
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 Tbsp fat free evaporated milk
1 turkey breast - or you can use 4 boneless skinless chicken breast halves
2 tsp olive oil

Gravy:
1 Tbsp butter
1 Tbsp flour
1/4 tsp pepper
1/8 tsp salt
1/2 cup fat free evaporated milk
1/4 cup condensed chicken broth
1 tsp sherry
2 Tbsp minced chives (I didn't use these)

In a shallow bowl, combine first 6 ingredients.  Place milk in another bowl.  Dip turkey in milk then roll in cornflake mixture.
In large skillet(I used a cast iron because the turkey was thicker than chicken and I thought I'd have to finish it in the oven - if using chicken breasts use a nonstick skillet) coated with cooking spray, cook turkey in oil over medium heat for 6-8 minutes, or more, until meat thermometer reads 170*.  We finished ours in the oven once the sides were crisp.
Meanwhile, in small saucepan, melt butter.  Stir in flour, pepper and salt until smooth.  Gradually stir in milk, broth, and sherry.  Bring to boil - cook and stir 1-2 minutes or until thickened.  Stir in chives.  Serve with turkey.

Also, with only 2 of us, we didn't need a ton of sides so we chose two.  We both love sweet potatoes and I had just watched the Food Network's Thanksgiving special and so the following recipe is from Bobby Flay.   Mmmmhhhhh...Bourbon...I really wish I wouldn't gotten a picture of the flames we created from burning off the bourbon...I thought our new kitchen was toast! :)

Bourbon Sweet Potatoes (this made A LOT of potatoes!)
1 stick unsalted butter
3/4 cup molasses
1/2 cup light brown sugar
pinch Cayenne
1 cup bourbon
Salt and ground pepper
8 large sweet potatoes par cooked and cut into 2 inch diced pieces
3/4 cup tasted pecans (I didn't use these but they sound wonderful)

Heat oven to 375.  Combine butter, molasses, brown sugar, and Cayenne in medium saucepan and cook over medium heat until smooth about 5 minutes.  Increase heat to high, add bourbon and cook for 2 minutes to allow alcohol to burn out.  (This is where we had trouble because we have an electric stove - so we lite a march over the bourbon mixture and it took a few times until it caught...BIG flames.  Once it cooked 2 minutes I had to put the lid on the pan to dampen the flames!  Gas stove might be easier...???)
Season with salt and pepper.
Add potatoes in pan (we were using a large saute pan).  Turn and cook potatoes until glazed - medium-high heat.

And our final side was a vegetable bake, because we both love vegetables...especially with cheese!

Baked Parmesan Broccoli (with Cauliflower)
4 bunches broccoli, cut into florets (I used half broccoli half cauliflower)
6 Tbsp butter, divided
1 small onion finely chopped
1 garlic clove minced
1/4 cup flour
2 cups milk
1 egg yolk, beaten
1 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
1/2 cup seasoned bread crumbs

Steam broccoli and cauliflower in steamer basket over 1 in boiling water in pan 3-4 minutes until crisp-tender.  Might need to do two baskets to fit in all veggies.  Then place in greased 13 x 9in baking dish. 
Meanwhile, in small saucepan over medium heat, melt 4 Tbsp butter.  Add onion, cook and stir until tender.  Add garlic, cook 1 more minute.  Stir in flour until blended, gradually add milk.  Bring to boil; cook and stir for 2 minutes or until thickened.  Stir a small amount of hot mixture into egg yolk - so it doesn't scramble, and return all to pan - stir constantly.  Cook and stir 1 more minute - remove from heat; stir in cheese, salt and pepper.
Pour over broccoli/cauliflower  In small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over top.
Bake uncovered at 400* for 15-18minutes or until heated through.

All in all a successful first Thanksgiving!  Looking forward to next year!

I'M BACK!!!

Well, at least I didn't go a full year without posting... :)

Here's the thing, I last posted right at the end of the school year and then summer hit and we got busy.  And I thought to myself, "When summer is over I'll get back into blogging again."
Then, summer was over and school started back up and we got busy with football and marching season :) (cause you know we're both teacher's and we love those fall activities), AND we got busy with Moving!
We FINALLY found a bigger rental and are very excited to finally be settled into our new house.  We love the extra space, the new furniture we now have room for, all the parties we get to host now, and our cat Robby is finally comfortable in the new area.
I especially LOVE the new kitchen which is WAY bigger than our old kitchen and has A LOT more room for cooking/baking!

So, summer time.  Matt was busy shingling and I was busy with summer band lessons.  We both competed in 2 road races again this summer and worked hard training for those. 

We also both became Aunts and Uncles for the first time - congrats to Mike and Leah and baby Kelsey!

Our biggest summer event was our 2 week vacation in Maine.  We traveled with my parents and stayed with my Grandpa.  Also got to spend our 1 year anniversary at the same beach where we spent our honeymoon - PERFECT!

Of course, being in Maine, we ate A LOT of FRESH seafood.  Grandpa does a great job of cooking amazing dishes for us.  One of our best nights was our "seafood feast" and Matt's first experience with lobster!

We also cooked up our own Pollock and Cod from our Deep Sea Fishing trip off the Maine coast.  Definitely a "once in a lifetime opportunity" because we are NEVER doing that again!  At least we didn't throw up for the full 10 hours like my dad...ew!  But, BEST fish I've EVER eaten!

So I guess there's a peak at our busy summer - not much of an excuse not to blog, but for all of you loyal fans and friends, I am BACK and stay tuned for some great new recipes!

Bacon-Wrapped Smokies

The school year finished up last week and to celebrate I had a few friends over after school for drinks and snacks.  I made a few dips with crackers and the pizza puffs from my Superbowl party post, but I did try a new appetizer.  Turned out well, not too complicated, and who doesn't love bacon???!!! :)

Bacon-Wrapped Wieners (or hot dogs)
1 pkg lil' beef smokies (or you can buy regular hot dogs and cut each into thirds)
16 slices of bacon, cut in half
2/3 cup brown sugar
1/2 tsp Cayenne Pepper

I prepped these the night before, by cutting the bacon strips, and wrapping half a piece of bacon around one smokie.  Then I placed them seam side down in a container and stored them in the refrigerator over night.
If you're not prepping the night before, then placed the bacon wrapped smokies on a tinfoil lined sheet pan.
Combine the brown sugar and Cayenne in a small bowl.  Roll each wrapped smokie in the sugar mixture until evenly coated.  Place on tinfoil lined pan and cook for 12 minutes at 400 degrees, flip over, and cook an additional 10-12 minutes or until bacon is crispy.
Serve warm.  I put mine into a small crock pot to keep warm while my friends and I talked and ate.

Fun night and delicious snacks!  Sorry I don't have a picture, guess we were too busy celebrating! :)

Asian Flavored Dinner

It has been WAY TOO long since my last post!  I thought, gee, I'm just not cooking a lot - but actually, we have been cooking, just not anything new.  I've already shared with you all of the recipes I've been making this week.
Also, Matt and I have been VERY busy with the end of the school year just around the corner, AND we were both gone last weekend.  Matt to Pierre for fishing, and I went to Des Moines for a band conference.  I did enjoy some delicious food while I was there. :)

So, anyway, we did finally make something last night that I have yet to share with you.  We have made both of these recipes before and enjoy them very much.

Up first is an Asian salad recipe I got from my mentor teacher while I was student teaching.  I love to make this salad for picnics and gatherings - it's always a big hit!

Napa Cabbage Salad
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce

Finely shred the head of cabbage.  Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
To make the crunchies: Preheat oven to 350.  Melt the butter in a pot.  Mix the noodles, sesame seeds and almonds into the pot with the melted butter.  Spoon the mixture onto a baking sheet and bake in the oven, turning often to make sure they do not burn.  When they are browned remove them from the oven.
To make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce.  Bring the mixture to a boil, let boil for 1 minute.  Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving.  Serve right away or the crunchies will get soggy.

Last night we did not have any ramen noodles or almonds, but I did have some sesame snacks so I used those instead for the crunchies.  Worked pretty good.
We also discovered this cabbage salad tastes pretty good mixed in with the following recipe...
I received this recipe from a fellow teacher at my Bridal Shower last summer.

Koren Chicken and Cashews
3 Tbsp oil
2 boneless chicken breasts thinly sliced
2 Tbsp minced garlic
2 Tbsp soy sauce
1 Tbsp cooking Sherry
1 Tbsp cornstarch
1/4 tsp ground ginger
1 medium green pepper, chopped
1/2 cup cashews (I didn't have any cashews last night, so I used chopped peanuts - tasted great!)

This recipe can be made in the microwave - it makes it quick and easy.
However, I don't cook chicken in the microwave, so I've adapted this recipe to a skillet on the stove top.

Combine the garlic, soy sauce, sherry cornstarch, and ground ginger in a large resealable plastic bag.  Add the sliced chicken.  Seal bag and "squish" around to combine all ingredients and coat the chicken.  Allow to marinate in the fridge while you make instant brown rice to serve with the chicken.
Heat oil in the skillet with another tsp-tbsp of minced garlic.  When heated to medium, add the chicken mixture and everything in the bag.  Add the green pepper, stir, and cook until chicken is done.  At the end, sprinkle with cashews (or peanuts), stir, cook a few minutes more, and remove from heat.

Delicious!

Panokoken!

I have been wanting to make my very own panokoken for a long time now, and since I received a cast iron skillet for Easter (thanks Matt/ the Easter Bunny!), I just couldn't wait any longer!

The recipe I used is from my friend Kelli - the one who also gave me the taco pizza and homemade tortilla chips.  Her mom is a panokoken queen and Kelli's not too bad either. :)

I was a little worried about making this because it can be tough to get the pastry to rise.  A panokoken is supposed to rise while baking and when you pull it out of the oven it immediately begins to "deflate".  There's a restaurant in Rochester, MN called Panokoken, where the waitresses have to run the panokoken to your table when you order it, while yelling "PANOOOOKOOOOOOKEN!"  (That way you get it before it deflates)  It's kind of annoying, but anyway...
Fortunately, mine worked wonderfully - I did have to rush to get a picture - but I was successful! (And I didn't yell "PANOKOKEN" - Matt might have though....) :)

Panokoken
1/3 cup butter
4 eggs (for a 12inch cast iron skillet)
1 cup milk
1 cup flour
Topping: cinnamon, sugar, Vermont Maple Syrup

Preheat the oven to 425.  Place 1/3 butter, sliced, in the skillet and allow to melt in the oven.  You must use a skillet that is safe in the oven.  I think a 12inch is the perfect size.  While the butter is melting, whisk or blend on high 4 eggs for 1 minute.  Reduce speed to low and gradually add milk and flour.  Once the butter is completely melted add the egg mixture to the skillet.  Bake in the oven to about 20 minutes until golden/light brown.  Sprinkle with cinnamon and sugar and serve with maple syrup.  You may top with anything - some people use fresh fruit and whipped cream.
Delicious, easy breakfast!