Happy Mother’s Day

I usually talk about food, but since this is my blog I also get to be mushy about the wonderful women in my life! Tomorrow we will celebrate Mother’s Day, the one day out of the each year Motherly love, wisdom, and guidance is appreciated and shown with cards, gifts, and family fellowship. Meet the women of my life…

My beautiful Mom, my best friend and biggest supporter.

My Granny, a woman of great wisdom and strength.

My Mother-in-Law, I think I might be the only daughter-in-law that truly enjoys her in-law’s.

and my Aunt Sissy, who can always make me laugh and have a good time!

Each one of these women holds a very special place in my heart. I miss them dearly when we are miles apart and enjoy each minute we spend together. God has truly blessed me with great role models. Each one has so much wisdom and life experience to empower me with. I love you all and wish I could give you each a big hug and kiss on this Mother’s Day! I send you all my love and pray that God will continue to shower you with His richest blessings.

For those that haven’t finalized their Mother’s Day plans, here are some ideas for a Brunch menu.

Mother’s Day Brunch Ideas

French Toast Casserole

Sausage and Grits Casserole

Almond Coffee Cakes

Bananas-n-Cream Cake

Lemon Blossoms

Red Velvet Whoopie Pies

I'm always up for making something new so when we recently had a few students over for dinner I asked for desserts ideas. Red Velvet cake was the first request and while I could have made a cake or cupcakes, I couldn't resist trying something a little different. I first made Whoopie pies back in March and while I must admit the chocolate and peanut butter combination is still my favorite, the red velvet was pretty good too. The pies have everything you know and love about red velvet, nestled between a cream cheese filling, it’s too tempting to resist!

Red Velvet Whoopie Pies

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For the pies:

2 cups all-purpose flour

2 tablespoons cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

8 tablespoons unsalted butter, room temperature

1 cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 cup buttermilk, room temp

1 oz red food coloring

For the Frosting:

8 oz cream cheese

5 tablespoons unsalted butter, room temperature

2 teaspoons vanilla extract

2 1/2 cups confectioners’ sugar

Preheat oven to 375 degrees.

To make pies:

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In the bowl of  a stand mixer fitted with the paddle attachment or using a regular hand mixer, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as needed. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.

Drop 1 1/2 tablespoons of batter onto prepared baking sheets lined with parchment paper, spacing 2 inches apart. Bake 7 to 9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the Filling:

In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2 to 3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Transfer the frosting to a clean pastry bag fitted with a plain, round tip.

To assemble Whoopie Pies:

Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

Source: Annie’s Eats, cookies originally from Better Homes and Gardens, December 2008; frosting originally adapted from Confections of a Foodie Bride

Braised Chicken

My husband loves to eat curry chicken so I'm always searching for recipes that include the use of curry. When I first saw this recipe I knew our family would love it. The chicken is braised in an array of spices and olive oil and hidden beneath some of our favorite vegetables, red peppers, onions, and tomatoes, then garnished with another favorite, cilantro.  This recipe also has an added bonus, once in the oven you can relax while it bakes, which is always on my agenda after a long day at work!

Braised Chicken

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3 boneless, skinless chicken breasts

Salt and Pepper

3 cloves garlic, grated or finely minced

1 teaspoon paprika

1 teaspoon curry powder

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon cumin

4 to 5 tablespoons olive oil, divided

2 bell peppers, seeded and cut into strips

1 onion, sliced

3 tomatoes, seeded and chopped

1/2 cup chicken broth

Cilantro, for garnish

Preheat oven to 350 degrees. Season chicken breast with salt and pepper. In a small bowl, combine the garlic, paprika, curry powder, cinnamon, salt, cumin and olive oil. Whisk together until well combined. Heat 1-2 tablespoons of olive oil in a skillet or Dutch oven over medium-high heat. Add the chicken breasts to the pan and cook until just golden brown on both sides, a few minutes per side. Once browned, remove the chicken to a plate.

Toss about a third of the sliced peppers and onions onto the bottom of your baking dish. Lay the chicken pieces on top of the vegetables. Brush the tops of the chicken pieces with the spice-olive oil mixture. Distribute the remaining peppers and onions around and on top of the chicken pieces, and top with the chopped tomatoes. Brush the remaining spice-oil mixture on top of the veggies. Pour the chicken broth into your baking dish around the edges. Transfer the baking dish to the preheated oven to bake for 1 hour. After 30 minutes of baking, remove from the oven, flip the chicken pieces over, toss the vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Return the dish to the oven to bake for 30 minutes longer. Remove from the oven, garnish with chopped cilantro and serve.

Source: Annie’s Eats, originally from Pioneer Woman

Garlic Fried Rice

I absolutely love rice. Usually when my husband wants to pick up some Chinese food, I make a meal out of just the fried rice. Since we have been making some of our favorite take-out dishes from home, I knew I needed to find a good fried rice recipe that we could add to our menu. This rice is loaded with flavor without being over powered with garlic flavor. My husband and I could not stop eating it….so much for leftovers! On the particular night I made this, we made a meal out of it, but it could also be made as a side to accompany the orange chicken I told you about yesterday or the sweet and sour chicken I previously posted about.

Garlic Fried Rice

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6 tablespoons butter, divided

6 cloves garlic, minced

1 teaspoon lemon juice

1 medium onion, finely chopped

1 lb ground pork, cooked

4 to 6 slices of bacon, cooked

3 whole eggs, lightly beaten

3 cups cooked rice, chilled

2 tablespoons soy sauce

2 green onions, chopped

salt and pepper, to taste

Melt 2 tablespoons of butter in microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the pork. Cook for 1 minute. Push all the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook for about 1 minute or so. Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir every 30 seconds for about 2 minutes. Add the green onions and stir to combine. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Transfer to a serving bowl.

Source adapted from: Cooking Ventures

Orange Chicken

In March I posted about a Sweet and Sour chicken dish that was so delicious. It was so successful I had to try another favorite Chinese take out dish, Orange chicken. Wow was this chicken tasty! Lots of orange flavor with tender pieces of chicken, all glazed with a sweet orange sauce. Toss in some rice to soak up all the extras and it was an overall hit.  Next time you have the urge to order Chinese food, consider making this homemade dish instead….it’s so much better!

Orange Chicken

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For the Chicken:

2 lbs boneless, skinless chicken breast (cut into 1 1/2 cubes)

1 1/2 cups all purpose flour

1 egg (beaten)

1/4 teaspoon salt

1/4 teaspoon pepper

Oil (for frying)

For the Sauce:

1 1/2 cups water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon orange zest

1 cup packed brown sugar

1/2 teaspoon ginger, minced

1/2 teaspoon garlic, minced

2 tablespoons green onion, chopped

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

For the Chicken:

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees, using a cast iron skillet or deep fryer, until completely cooked.

For the Sauce:

In a large saucepan, combine 1 1/2 cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and green onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Source: www.blogchef.net