I am a happily married mother of one darling little girl. I married my better half 02/18/2006 and welcomed our daughter into this world Christmas Day 2009. I presently work for a finance company in their auto division's re-marketing department specifically handling Customer Service. Not the most pleasant job but definitely interesting. 2013is going to be my year. I hope to be debt free, in shape, and become a stay at home mommy by the end of the year. Wish me luck!
Thanks to my lovely Mama I now have a bread machine. Having never used one before I looked up the userguide online and found it to be fairly straight forward. I decided that I would use a box mix for my first attempt and went with Cinnamon Raisin. I followed the instructions on the box and let it ride. I will let the photos do the explaining.
I think it turned out great! I sliced a piece and spread some butter on it and shared with Gwen. Nothing like hot fresh bread!
So last week we had a birthday potluck for two of my coworkers and one of the girls brought a crock of tortilla soup. It was amazing! I asked her for the recipe and am trying it out tonight.
8 Cups of water A few chicken breasts 1 chopped onion 1 can of red enchilada sauce (smaller can) 1 can of tomato sauce 1 can of diced tomatoes 1 can of diced ortega chilies 1 can of corn 4 tbsp of chicken boulion 1 tsp of cumin ½ tsp of ground pepper 1 bay leaf Cilantro
Toppings: Tortilla Chips Cheese Sour Cream Limes
Mix all ingredients together in pot until chicken is cooked. When the chicken is cooked, take it out and shred it. Place it back in pot and it is ready to be served!
***Changes*** I have added a can of red kidney beans. Just sounded good to me. I also omitted the cilantro as I had neither fresh nor dried... :(
And now we wait....follow up pictures and results late this evening :) I am planning to serve it alongside some Jiffy Cornbread
****UPDATED**** The soup turned out great! To "build" it you place tortilla chips in the bottom of a bowl and then add the soup. From there top as you choose to enhance the flavor. Robert topped his with cheese and sour cream. I topped mine with avocado and cheese.
Marge: I know you have your hands full with the babies, so I made you some banana bread. Apu: Hallelujah! All of our problems are solved! We have banana bread!
Some of you who watched the Simpsons will catch the above reference. Today I am baking banana bread and using my stockpile of Frozen Bananas I have only been in this house for 3 months and I already have a large stash of bananas. Perhaps my next entry to share will be about my Banana Tempura :)
A little History on the Banana Bread Loaf:
Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, and appears in Pillsbury's 1933 Balanced Recipes cookbook. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread's popularity.
I am only baking one loaf today and this is the first time I am baking with Cake Flour. I am hoping it turns out even better than loaves of the past. ****Update****
This delightful veggie is not loved by many...in fact in my home I am the only one who enjoys them. I like them steamed, roasted, and fried with panchetta and onion. Tonight I am preparing them according to a recipe by the Barefoot Contessa (Ina Garten) below:
Total Time: 50 min Prep 10 min Cook 40 min
Yield: 6 servings
1 1/2 pounds Brussels sprouts 3 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.