Greek Shrimp and Couscous

I cannot take credit for this dish.  I got my new issue of Food Network Magazine earlier this week, and flipped through it leisurely while sipping a glass of wine that night. 

Not really...I read it quickly while the girls were folding laundry and Theresa was napping.  Yeah...that sounds more realistic, doesn't it? ;-)

But I came across this recipe, and thought it would be perfect for Fridays during Lent.  So...all my fellow Catholic foodies...take note.  This ones's a keeper!

I only took pics of the finished dish.  I wish I had more...but I honestly just can't manage these days.  Theresa just turned 2, and the child wants to be held all the time!  I think I will just super-glue her to my hip!  

Here's the link to the recipe:  

Greek Shrimp and Couscous

And here's the finished dish.  Looks delicious, doesn't it?  

Happy Lent everyone, and God bless your table tonight!  

Candy Dipped Jumbo Marshmallows

I know...who in their right mind would dip giant marshmallows?  

We do...we did...and we are tellin' y'all they are good.  Mighty good.  In fact, I made nearly 30 of them for the MOMS (Ministry of Moms) spring bake sale, and we sold out before the 11:00 AM Mass today. 

Ahem...did I tell you how easy these things are to make? 

No?  

Well...here you go then.  Make these for your favorite Valentine, for bake sales, baby showers, birthday parties...the possibilities are endless.  And the kids can help you.  Just watch out for stray fingers and tongues...no eating leftover sprinkles or licking the spoon until you're all done!

Candy Dipped Jumbo Marshmallows

1 package jumbo marshmallows (Walmart sells them)

2-3 bags of Wilton Candy Melts (almond bark works well too)

Assorted sprinkles for decorating

Pure vegetable shortening (1-2 tablespoons per bag of candy melts)

Lollipop/cookie pop sticks (the bigger, taller ones work best)  

In a small deep bowl set over a pot of barely simmering water, melt the candy coating or almond bark along with 1-2 tablespoons of shortening.  I usually use just 1 tablespoon).  You can use a microwave, but I've found the double boiler method is just as simple.  Plus...it keeps the candy melts at the optimal temperature for dipping, and you don't have to keep running back and forth to the microwave.  Just make sure the bowl is not touching the water.  I keep the heat turned down as low as it will go on my gas range, and it works great.  

Insert a stick into each marshmallow.  I like to push it in pretty far...more than halfway, until I can feel it nearly to the top.  

Dip each marshmallow halfway into the melted candy.  Tap the stick gently with your free hand so any excess coating drips off. 

Immediately sprinkle with sugar crystals, nonpareils, etc.  I will say jumbo sprinkles don't work very well...they tend to fall off.  I stuck to smaller decorations.  

Stick upright in a block of styrofoam or in my case, the lid to a cardboard file box until completely dry.  As you can see, I used pink, red, vanilla (white), and chocolate candy coating and a variety of sprinkles.  I wanted to make several different designs for our bake sale.  If I make these again at home, I probably stick to one color of candy coating and one type of sprinkles, just to make the process go even faster. 

Aren't the so cute and pretty?  Too pretty to eat!  No...not really...not in our house anyway, LOL!  

Wrap them up in clear treat bags tied with a pretty ribbon.  Not that they'll last that long... ;-)  

I really wish I'd remembered to take a pictures of them at our wrapping party, but alas I did not.  We tied them with pink and red ribbon and put them in a large glass vase with pink and red gumdrops in the bottom.  It was SO PRETTY!  

But here's a couple of pics of them unwrapped to make up for it.  My apologies!

 

These are much easier to make than cake pops...and far less temperamental too.  My kids are already asking if I can make another batch for them...instead of selling them at the bake sale.  I think I will, but shhh...don't tell! 

I had a good amount of candy coating left over, so I dropped spoonfuls of all the different colors (red, pink, white and chocolate) on a cookie sheet lined with foil.  I just did it in a random pattern.  Then I took a toothpick and swirled all the colors together, and spinkled M&M's, almonds, and sweetend coconut flakes over the top.  Simple, sweet, and EASY.  I broke it up in big pieces and we bagged it for the bake sale too.  Best of all...no wasted candy coating.  :-)

Make some of these for your next celebration...I promise they will disappear in two winks!

God bless your table tonight!  

*Note:  I made a few more marshmallows for the kids for Valentine's Day.  I put them in a tall candy dish (or try a short, wide vase) and it worked very well once the candy coating was completely set.  Cover loosely with plastic wrap and they'll keep for a few days...but trust me...they're be snapped up quick!  

Chicken Noodle Soup

Around these here parts (lol), the flu is going around like crazy, and people are dropping like flies.  Literally.  My four older kiddos were all down for the count 2 weeks ago, and my sweet Gabriel only started to feel better last weekend.  Poor little guy!  After making homemade applesauce and letting the kids nosh on graham crackers and sprite for about a week, I decided to make a pot of soup.  I mean...who doesn't want chicken noodle soup when you're getting over the flu, right? 

I firmly believe good chicken soup starts with good stock, and that means cooking the chicken with the skin on and bone-in.  None of that "boneless, skinless chicken" stuff here!  You wanna make some hard core soup?  Stick with me...and we'll make a pot with a lot more flavor if you have the bones...all righty?  Trust me, there's nothing to it...just takes a wee bit more time.  

I used just chicken drumsticks (I had two big family sized packs in the freezer), but you can use a whole, cut up chicken, bone-in thighs, whatever you fancy.  Just please...for the love of heaven get you some chicken with bones in it...they sell cut up chickens right in the poultry case at the grocery store.  I promise...I saw some at my local Kroger just today.  ;-)

Chicken Noodle Soup

2 pounds meaty chicken pieces (bone-in thighs, breasts, legs, or a combination)

2 tablespoons unsalted butter

3 stalks celery, diced

2 cups diced carrots 

2 medium onions, diced

2 teaspoons fresh sage or thyme, chopped 

2 tablespoons chopped fresh dill

1/4 cup chopped fresh parsley

4 cloves garlic, minced

1 can diced tomatoes (seasoned with basil, thyme, and oregano) 

12 ounces wide egg noodles +

Salt and black pepper to taste

In a large pot, place the chicken and enough water to just cover the meat.  Bring to a boil and let gently simmer for 45 minutes, or until the chicken is tender (juices should run clear if pierced with a knife). 

Remove from the pot, and let cool. 

SAVE THE BROTH!  Shred the meat from the bones, discarding the skin and bones.  Chop coarsely into bite-sized pieces.  Set aside. 

In a large skillet over medium heat, melt the butter.  Add the celery, carrots, and onions and saute until tender, seasoning to taste with salt and pepper.  

Add the garlic and cook for another 2 minutes or until the garlic is soft and fragrant.  Remove from the heat. 

At this point, the broth will have settled a bit, and you may see some fat at the surface.  Skim it off, along with any visible bits of marrow or skin.  You can leave them in, but it makes for an unattractive broth...and if you kids are like mine, you will hear cries of, "EWW...what's THAT!" at the table.  So if you want a peaceful dinner, I would skim it out.  Just sayin'.  ;-)

 Now, add the cooked vegetables to the broth, along with the chicken and the undrained tomatoes.  Bring back up to a boil and add the egg noodles.  Cook the noodles in the soup according to the package directions (probably about 8 minutes or so).  At the last minute, stir in the fresh sage, dill, and parsley.  

Ladle into bowls and serve immediately with some crusty bread for sopping if desired.  

My kids were grateful for warm bowls of comfort to ease their achy throats and stop the fever shivers.  Even the baby (who was the only one to escape the flu bug) happily slurped down a few noodles.  Yeah! 

I pray everyone at your table is healthy and stays that way!  Enjoy, and God bless your table tonight!  

Crockpot Applesauce

Sheesh, I know...it's been a while.  I didn't disappear off the face of the earth...but cooking just hasn't been getting top billing around here these days.  When the hubby is working 75-85 hours a week, you don't really feel motivated to spend even one hour in the kitchen cooking dinner, since the kids would be perfectly happy with something simple like eggs.  Or pancakes.  Or chicken nuggets and french fries (yeah...the frozen variety).  Or deli ham slices and apples.  Thank goodness my kids are not gourmet, LOL!  

(Well, except for Rebecca, who has become an expert in making eggs in a hole all by herself.  Yeah, I'm proud of her).   

I did make a fantastic Christmas Day dinner--roast turkey, dressing, gravy, buttermilk mashed potatoes, roasted green beans, vanilla bean pound cake, and deep dish apple pie.  Yep...it was good.  Really good.  And what made it even more special were friends who came over to share the meal with us that day.  

Anyways... ;-)

I was motivated to make crockpot applesauce yesterday.  Apples are plentiful and in season right now, plus it's fun to buy 3-4 different kinds to make your own applesauce.  I bought 6 Golden Delicious, 4 Granny Smith, and 6 Galas.  You can honestly use whatever you fancy.  Be prepared for the lovely smell of baking apples permeating every corner of your house.  It's amazing...and you'll be so proud of yourself for making it homemade. :-)

Crockpot Applesauce

10-12 mixed apples, such as Golden Delicious, Gala, Granny Smith, or Jonagold.  Use what you like!

(You can even throw in a few pears, peaches, plums, strawberries or other fruit.)

6 tablespoons light brown sugar, lightly packed

1 whole cinnamon stick

1 teaspoon ground cinnamon (optional)

1 teaspoon lemon juice

1 small strip lemon peel

Pinch of salt

Peel, core, and slice apples 1/2 inch thick.  Using an apple slicer like this one really helps.  If you buy one, make sure it's ALL metal.  The plastic frame with metal spokes type will break in no time (yes...I know this from experience!) 

Toss all the apples into your crockpot, along with the lemon juice, lemon peel, brown sugar, cinnamon stick, cinnamon, and salt.  Make sure you fill your slow cooker all the way to the top.  Once the apples cook down, it'll only be about 1/2 full, and most crockpots work better if they're half to two-thirds full.  I used both ground cinnamon and a cinnamon stick because we're fans of the spice over here.  Whole cinnamon sticks can be found right in the baking aisle of the grocery store. 

Set your crockpot on "LOW" and let it go for about 8 hours.  You don't even have to stir it, but I did every couple of hours so you can see what it looks like.

Ready for some time lapsed pictures?  Of course you are.  

After 2 hours...

After 4 hours...

After 8 hours...

Now, you can leave it chunky like I did, or pureed it further with an immersion blender/regular blender for a very smooth texture.  I used to do that when Theresa was just starting with solids, but now she eats it no matter what. ;-)

Let the applesauce cool until it's a manageable temperature for kids before consuming with gusto.  I like it a bit warm, but 3 of my 5 kids prefer it cold, so you can certainly chill it in the fridge for later.  

We love this applesauce plain, or with pancakes, waffles, or on warm biscuits.  And let's not forget pork chops...my hubby's favorite.  He has fond memories of homemade applesauce with pork chops growing up. Best of all, it makes the whole house smell like apples and cinnamon all day...who doesn't love that?  

All righty guys, I've got to run. I've had 4 out of 5 kids down with the flu this week, but everyone is watching a movie with their juice cups and blankies right now...so I had a few minutes to bang this post out for you. 

God bless your table tonight, and Happy New Year!