hello my friends! may i offer you a donut?

my, my, my...

it's been entirely too long since my last post. trust me, it's not for lack of cooking around these parts.

it seems like the end of summer got the best of me. and anyone who says that january is the beginning life as we know it...well, I BEG TO DIFFER. september rivals any new life plan that i've seen out there. the start of school. the start of sports. the start of lessons. the beginning of scheduling each and every moment of your day, week, and month. whew! it's been exhausting...

so. i've learned quite a bit in the past few months. number one...it's okiedokie not to do everything! and so i haven't. i've let a few things go here and there. sometimes it's been the dishes, sometimes it's been the laundry. often it was the cleaning of the toilets and the exercise routine. mainly it was this blog. but i've also found that i've missed chronicling our lives through food.

what i mean is this. it seems in the life of my little family that every happy, scared, frustrated, and sad teaching moment, can be tied to a kitchen/food experience. recently number 2 was helping me make and bottle 40 quarts of applesauce. she exclaimed that this was the most fun she'd ever had. (really? it was hard work) number 1 recently had her tonsils and adenoids removed. we spent a day making homemade frozen fruit pops, and she's spent the past two weeks devouring them. she says they're her favorite. (they are pretty tasty) number 3 and number 4, well they're usually by my side as we have silly, yet thought provoking and splendid conversations all day long as i prepare and clean up meals whilst they perch their little bottoms atop the island. sometimes they stick their little fingers in a cake batter or cookie dough, but mainly we just make memories. so you see, this slowing down has been good for me. we've been bustling about making memories. but i'm ready to keep recording the moments that we experience in our lives through this vessel we call food.

and now, may i offer you something that brings smiles to all the faces around here...

donuts anyone?

really easy donuts. donuts that are ready in five minutes, kind of donuts. they're soft, tender, and they melt in your mouth. (are you smiling yet?)

refrigerator donuts

1 package refrigerator biscuit dough (we like the kind with extra butter)

oil for frying

toppings; we like powderd sugar and cinnamon and sugar

in a large skillet, heat oil to around 350 degrees (med-high). remove biscuits from packaging. separate one by one. poke a hole in the center of each one and softly stretch it into the shape of a donut.

fry 3 - 4 at a time, depending on what your pan will hold. let them cook for approx. one minute per side. just a nice, light golden color.

remove, set on paper towels to drain. roll in topping of choice.

mangia!

swiss chard

my friend had recently grown swiss chard in her garden. she ended up not liking how it tasted. she thought it was bitter and too tough. subsequently, i decided not to grow it in my garden this year upon her recommendation.

i don't recall ever having tasted swiss chard, especially fresh from the garden. truly, i didn't even know what to do with it.

that is until i was visiting another friend. they had a long row of swiss chard growing in their garden. i asked what they did with it. they told me they loved it sautéed with a little bit of olive oil and garlic. they sent me home with a big bag to try and i got right to work.

truth be told, i was happy no one was home, and i didn't have to share it. it was so good. i mean. really. really. good. unfortunately the big bag that they gave me was only enough to feed myself. really. not because i'm a piggy. well, maybe some of that. mainly because like all leafy greens, it wilts down to almost nothing. my advice to you is to track down someone with swiss chard growing in their garden. gather a huge bag. and try this for yourself.

here's how i did it.

sautéed swiss chard

2 tbl olive oil

2 tbl butter

1 clove garlic, minced

1/2 red onion, chopped

1/2 c balsamic vinegar

swiss chard

parmesan cheese, fresh grated

1/2 lemon, juiced

heat a large skillet. melt the olive oil and butter together over medium heat. add the onions and garlic until translucent. add the vinegar and let it reduce about 3 minutes. chop the swiss chard into 2 inch pieces. take the large stems from the bottom and add to the pan to sauté about five minutes. add the remaining swiss chard and heat it through. remove it from the pan and squeeze the lemon juice. grate fresh parmesan cheese over the top. isn't it beautiful?

teriyaki chicken burgers

i love the how food tastes on the grill. my hubby's mastered the "art" of grilling. and so it just seems natural that we would spend our summer evenings enjoying food and family on our deck. with our grill.

here's a great recipe that will have everyone asking for seconds. and thirds. years ago there was a restaurant that i went to with my family. they had a teriyaki chicken sandwich with ham on top. it was my most favorite to order. the chicken was always so juicy. the sauce wasn't too sweet. the ham gave it a little salty pep. and the pineapple on the very top...i mean who can go wrong with pineapple on top? i'm not sure if this restaurant still serves their teriyaki chicken burger (they probably do because it's so yummy) but it sure is fun to recreate it at home. here's how i do it.

teriyaki chicken burgers

4 chicken breasts sliced in half

(i swear chicken breast are huge these days)

8 rings of pineapple, reserve juice from can

*1 cup + 1/2 cup teriyaki sauce of choice

8 buns

8 slices swiss cheese

8 slices deli shaved ham, or more if you'd like

mayo

*recipe for homemade teriyaki sauce

1 1/4 cup water

3 tbl soy sauce

1 tbl sugar

1 tsp ginger

1/2 tsp garlic

4 tsp corn starch

4 tsp cold water

in a small saucepan bring the water, soy sauce, sugar, ginger and garlic to a boil. mix the cornstarch and cold water together. add to the sauce mixture. the liquid will start to thicken. reduce to simmer for 5 minutes. allow to cool before adding to chicken for marinade.

marinate chicken in 1 cup teriyaki sauce, plus the juice from the pineapple for 2 hours (or longer) in the refrigerator.

heat your grill. cook chicken and pineapple on grill brushing with 1/2 cup teriyaki sauce until done. add 1 slice ham and 1 slice cheese to the top of each chicken and let the cheese melt.

to assemble the sandwich, spread mayo on each side of the bun. put the grilled chicken on the bottom. next add the pineapple ring. top with the bun. delish!

mix it up monday

i was in the middle of making a roast for sunday dinner. as i was gathering my final seasonings, i realized i didn't have onion soup mix. major catastrophe! how on earth was i to make a traditional roast without the onion soup mix? my mom always sprinkled a packet of mix over the top of her roast...and well, i've just done it the same way for all of my married existence. i'm sure the roast would be just fine with a few other substitutes. but for some reason, the lack of that little packet was enough to throw me into a tizzy! i think it's the only time i ever use a little lipton packet. what was i to do? the roast was in the pan. onions. carrots. potatoes. celery. all nestled around the sides. waiting for their little packet of goodness to shower down on them. i'm sure a little bullion and onion would do the trick. but in my ocd-ness-craze i felt compelled to duplicate. i went in search of a mix on the world wide web. i found a few different versions and this is finally what i came up with. catastrophe adverted! who knew onion soup could be so powerful? i have since used it in a few other recipes. it's a keeper.

onion soup mix

1 cup dry minced onions

1/4 cup onion powder

1/4 cup dried parsley

1 cup beef bouillon granules

2 tbl onion salt

1 tsp pepper

1/4 cup dry brown gravy mix

combine all ingredients together. 1/4 cup equals one packet onion soup mix.

fish tacos

my husband took three of our four girls camping up in west yellowstone over the weekend. they had a fabulous time. my oldest was able to go out on a little boat and fish one morning. she caught four lake trout. she had so much fun! of course she had to bring them home and immediately cook them up.

not that i mind. we're a fish eating family.

some of my favorite memories throughout my life are fishing with my own dad and younger brother. so when i get a chance to cook trout, i love it. isn't that what cooking is about anyway? creating a feeling of love, woven together by memories and flavors. mmmmmmm.

well, they were pretty big fish. we gobbled them up for dinner, but still had plenty leftover. it should come as no surprise that i love leftovers. it's such a creative challenge to me to see how i can recreate food.

this was a good one!

fish tacos

1 lb fish

(you can use left overs, canned, or fresh - if you use fresh,

just sauté it in a skillet with a little butter,

s&p, and lime or lemon juice until it's flakey)

2 cups coleslaw mix (or sliced cabbage)

1 cup sour cream

1/4 cup salsa verde

1/4 red onion, chopped

1/4 cup cilantro, chopped

juice of 1 lime (you can use more if you like)

tortillas (corn or white, whatever your preference)

in a small bowl mix together the sour cream, salsa verde, onion, cilantro and lime juice to make a sauce. set aside. flake fish and remove all bones.

assemble: warm tortillas over stove or in microwave. take a tortilla and spread approximately 1 tbl of the sauce over it. place flaked fish on tortilla and top with coleslaw mix.

fun friday

ahhh...summertime. lemonade stands. swimming pools. and sleepovers. this is actually one of the very few times my little ones are allowed to have sleepovers. and it's only with cousins, at that. i had my niece staying over for a few days. one more little girl in the house makes a total of five...all under the age of seven. drama! but oh. so. fun. lot's of laughter filled these four walls.

well i thought i'd try a little something new to keep them busy for a bit. it was an absolute hit.

homemade lipgloss. it's what little girls dreams are made of. cotton candy. unicorns. and lipgloss.

all pantry staples here. it's easy. it's not too messy. and it only last a couple of days, so just about the time you're ready to throw it away, you actually have an excuse!

all you need is: shortening, honey, kool-aid...that's it!

homemade lipgloss

1 tbl vegetable shortening

1 tsp honey

1/4 tsp powdered drink mix brand and flavor of choice

1/2 c hot water

container to store finished lipgloss in (we just used zipper baggies)

place shortening and honey in a cup and mix together until smooth.

mix the drink mix into hot water.

when the shortening and honey is well combined, add drops of the drink mix until you reach your desired color and flavor. if you add too much, it will not be absorbed and you can just pour it right off.

(i'm not sure if she liked wearing it or eating it more)

transfer to storage container and keep in refrigerator for about a week.

it really is a fun little project. i even tried some on and it's actually a pretty great lip moisturizer...it tastes good too!

going bananas!

this is how i've been feeling lately. like i'm going bananas. i'm not sure what brings this on. maybe that it's hot outside and so the kiddos want to stay inside...all day. maybe it's because our days are completely jam packed with activities i don't have time to think. maybe it's because i'm so busy playing with my little ones that the necessary duties of a homemaker are literally put on the back burner...and waiting...for me. my house is dirty, but my kids are happy. so maybe not!

maybe it's because my bananas are turning into little black bundles of blob, after just purchasing them from the grocer.

the only good thing about the later scenerio is that we have to use them. and use them quickly. so my strategy is this. to try at least one new recipe using these blemished beauties. and then resort to a favorite.

so maybe next time you're going bananas...you can resort to one of these.

new

banana bars

(allrecipes.com)

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs (2 tbl powdered eggs, 1/4 c h20)
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container buttercream frosting

grease a 10x15 inch jellyroll pan. in a large bowl, cream together the butter and sugar. beat in the eggs, one at a time, then stir in the sour cream and vanilla. combine the flour, baking soda and salt; stir into the batter. finally, mix in the mashed banana. Spread evenly into the prepared pan. bake for 20 to 25 minutes at 350 degreese, until a toothpick inserted into the center comes out clean. cool completely before frosting. yummmmmm!

favorite

banana split bread

(taken years ago from taste of home)

1/2 cup butter or margarine, softened
1 cup sugar
1 egg (1 tbl powdered egg, 2 tbl h2o)
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped almonds

*i also put 1 cup freeze dried strawberries (because i have them in my pantry). you could add marachino cherries if you'd like. they'd be super yummy!

in a mixing bowl, cream butter and sugar. beat in egg. add in the bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture. fold in chocolate chips and pecans. pour into a greased loaf pan. bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes and remove from pan.