No, I think we'll just stay in instead

We have one good Thai restaurant down here. Siam Thai... Typically, Scott and I don't care to deal with the traffic to get there just for some Pad Thai. So on those nights when some delicious Pad Thai sounds great and traffic is a big turn off, I refer to this handy book called Cooking The Thai Way (I was able to get mine in paperback for like $8). There is only one Lima Limitation in this recipe that I have to substitute for, which is awesome! It's just as good as most Thai restaurants I've been to and definitely as good, if not better, than Siam's.

You will need:
1/2 lb narrow rice noodles
3 to 4 Tbs fish sauce***
6 Tbs sugar
6 Tbs white vinegar
1 Tbs Ketchup
1/2 lb chicken, pork or shrimp (you know whatever the hell you like)
1/3 cup vegetable oil (I use less and usually it's olive oil instead)
2 to 3 cloves of garlic
2 eggs
4 green onions
12oz fresh bean sprouts
3/4 cup ground peanuts
red pepper flakes
lime wedges

*** I can't find fish sauce down here so I substitute 2 Tbs soy sauce and 2 Tbs Fish stock, but you could do all soy and I think it would be fine***

Cook the rice noodles according the package directions. Meanwhile in a small bowl, mix the fish sauce, sugar, vinegar, and ketchup. Set aside. Cut meat into bite size pieces.

Heat a wok or large skillet and add the oil. Carefully tilt the wok so that the oil coats the inside. Add garlic and stir-fry until golden. Add the meat and cook until no longer pink.

Meanwhile in a small bowl, beat the eggs with a fork. Pour eggs into meat mixture in woke and stir to lightly scramble the eggs.

Add the fish sauce mixture while continuing to stir. Next add the softened noodles and toss with the meat and eggs. Next add the green onions and 2/3 of the bean sprouts, cook and toss the mixture until the sprouts are tender but crisp.

Garnish with the remaining bean sprouts, ground peanuts and lime wedges. The book says to have everyone add their own red pepper flakes, but I know about how spicy Scott and I like it so I just add those in when adding the green onion.

Sorry for the slightly poor quality photo. Forgot I used the iPhone to take it.

Now doesn't that just look yummy and like you ordered take out!?

Mmmmm..... Cupcakes!

Awhile back I had pinned this little cupcake recipe from How Sweet It Is... Hadn't gotten around to making this until I think it was last week when I all of the sudden really wanted a cupcake.... I followed the recipe except for the fact I didn't have regular all-purpose flour and I only had some whole wheat... Also mine took around 20 minutes to bake not 10-12... But guess what folks?! They turned out deeeeee wait for it.... licious! (I've been watching too much "How I Met Your Mother"... Thanks a lot Barney Stinson) Slightly different texture with the flour but who cares... It was like a lovely vanilla heaven descended into my mouth.... No pictures of those two cupcakes because Scott and I totally ate them and I forgot.... But not to worry! I had the brilliant idea of we need to turn these into some delicious chocolatey heaven! As a precautionary measure, I did take pictures right after frosting so that if indeed they did taste like the chocolatey heaven I hoped for that I would blog them...

Oh so yummy!

I'm thinking that these need to get made again (tonight!) to use up that leftover frosting in the fridge..

Chocolate Heaven Cupcakes for 2

1 egg white

2 Tbs sugar

2 Tbs melted butter

1 tsp vanilla extract

1 tsp chocolate extract (optional)

1 tsp cocoa powder

1/4 cup flour

1/4 tsp (heaping) baking powder

1 1/2 Tbs milk

Whisk melted butter and sugar together. Add egg white and whisk. Add extracts and cocoa powder and whisk. Next add flour and baking powder and whisk to combine. Add milk and whisk. Pour into two cupcake liners.

Bake at 350 for about 20 minutes (ovens and pan types may vary cooking time). Let those tempting little chocolate cupcakes cool completely, then frost.

Finally hide them out of site until after dinner, otherwise you may eat them. Well that could be okay too. It just depends on if you are trying to have a lovely dessert with your significant other.

and I'm off to go make those cupcakes again!

I am going beyond an acceptable measurable amount of slacking

Horrible blogger of the year right here! But that's okay, because it's a nice day outside. I have an extreme love for soup. I can eat soup in almost any weather and any time of year. I also have a moderate obsession with Pinterest. With these two things uniting, I bring you Chicken and Wild Rice Soup. Thanks to Pinterest, I found this little gem here at Moms By Heart. I liked that it was simple enough and looked amazingly delish! I also thought how on earth can I make it that much better. So here we go!

You Will Need:

a little olive oil

1 pkg Long Grain Wild Rice

1 cup Shredded Chicken

1/4 cup Diced Onion

2 stalks Celery

1 medium/large Carrot

3 1/2 cups Water

3 Tbs Butter

3 Tbs Flour

1/2 cup Milk

3/4 cup Chicken Stock

1/4 tsp Sage

pepper to taste

Yeah, yeah, yeah. I know my ingredient list is like 10 times longer than the original, but that's okay and it's for a good reason. Also, Scott does not like crunchy veggies in his food so I have to make sure the carrots and celery are nice and soft. Hopefully you all have done your mise en place cause we are getting started!

Like usual, I get out that big soup making pot and splishity splash a little olive oil up and get it heating up in there for the veggies. Then I added the onion, carrot and celery.

This looks familiar

I cook that for about 8 to 10 minutes and then I shoved it all to the side of the pot making room to make my cream of chicken soup from scratch... Now if you wanted to be lazy and not as cool, you could just add 1 can of cream of chicken soup now.

Alrighty so melt that butter, add the flour, mixing the two together and cook for about a minute... Slowly add your milk and chicken stock, constantly stirring and incorporating everything together! Sprinkle the sage and a little pepper in there.

Now this is where things get complicated..... Toss in your chicken, wild rice (the seasoning packet too), and the water... Stir it all together.. It should be looking a little like this now

Mmmmmm... Yummy!

Now just let that goodness simmer for about 15 to 20 minutes... Take a fabulous picture of yourself in the meantime...

Not bad for no makeup that day :)

 

Get ready! It's time to scoop up that soup and enjoy!

Holy Moly! That looks great!

Close up! Don't you just want to dive right in?

Oh and was this ever some delicious soup! This made about 4-6 servings I'd say... Which was perfect for the two of us... Both got to enjoy big bowls of it and then well Scott had like 2 lunches out of it... No leftovers for this girl... Frowny face! :( That was probably my own fault for not having other meals with a good amount of leftovers for Scott to take to work.......... Next time though..... I'm going to advocate my rights to some leftovers!

I've been quite the slacker!

I'm so busy cooking and enjoying life that I just have had an epic fail with blogging about all the wonderful cookings and going ons! Since I had a friend ask me how do you do Mongolian Beef in the slow cooker.......... well here is how! I found the original recipe over at Notes from the Heartland... I had to make some changes because I refuse to spend $10 on a little bottle of cooking sherry and some of the things I had on hand and it's worked out every time just fine...

Crock pot Mongolian Beef
1 1/2 lb. ball tip steak or flank steak
3 cloves garlic, minced
4 sliced green onions
1 t. onion powder
1/2 c. soy sauce
1/4 c. white wine
1/8 c. red wine
1/8 c. balsamic vinegar
1/2 T. white wine vinegar
1 t. olive oil
1 t. toasted sesame seeds
1 t. molasses
1 t. powdered ginger
1/4 t. black pepper
1 t. red chili flakes
1/2 T. peanut butter
3 T. brown sugar
1/4 c. cornstarch

1) Slice meat thin, toss with cornstarch.
2) Put all liquid and dry spices into crock pot, add PB, mix well.
3) Add garlic and green onions.  Put meat on top, toss gingerly.
4) Cover and cook on low 4-6 hours (mine took around 4).

I also like to slice up half of a medium/large onion and then serve it over white rice. Since the husband doesn't really care for broccoli, I roast some asparagus to serve on the side...  If I remember I'll take a picture before I tear into it later! Otherwise check the original source for a scrumptious looking picture :)

Winner Winner Chicken Dinner

The theme this week seems to be chicken, aside from the Mongolian beef I plan to make... Yesterday was Chicken Parmesan the way my mom always made it with some wild rice, asparagus for the husband and broccoli for me... Tonight I adventured into chicken pot pie making... I didn't give a rats ass, a cows ass, a spiders ass (etc., etc. etc.) if the husband says he doesn't like chicken pot pie... I have not had one in like a year (basically since  before I moved down here to Lima) so god dammit we were having a chicken pot pie!!! I chose to try out this recipe from Annie's Eats... Instead of 6-8 little ones I did two larger (one for tonight and one that I'll freeze for the future) and experimented with a mini full crust one...

We ate half of this one

Plenty of left overs!!!

Good news is that the husband, Scott, did enjoy the chicken pot pie... He just doesn't have a fondness for them like I do... And as I told him, I can't help that Marie Callendar made delicious little microwaveable convenient little chicken pot pies for the "server on the go" (more like poor morning time management)... These I would have to say were more delicious... less convenient (and who cares, I have the time since I don't work), but much much more delicious!

Now that I've started a gaggle of leftovers going, I'll either make tomorrow a left over night or make some crock pot Mongolian beef and I've got plans for whipping up some chicken pad thai this week too!

Getting In Touch With Our Inner-Italian

Although neither of us have any Italian what so ever... Scott had been wanting a pasta maker for a long time, so we bought one with some of our wedding money... Last week was definitely a learning experience and a very late dinner as a result... Our spaghetti and meatballs (everything made from scratch!) was good none the less and looked like we were going to feed all of Lima with it... This week we adventured into flavored pasta, tortellinis and raviolis.... We again probably over did it on the product but have chosen to freeze some and go with a jar of alfredo sauce rather than doing that from scratch today... Well here are some picture highlights of our adventure today! Who knew I was a natural born tortellini making machine!

Scott rolling the dough

Smile!

My first tortellini

That's a chicken, garlic, parsley, oregano filling for the tortellini

This is how I assemble my awesome tortellinis

Cut off the excess

fold up

And then fold the other two ends together and ta-da!

The camera battery died between then and now! But again we made a feast!

 Because we had so much chicken filling we used that for tortellinis and took our cheese mixture and made 4 cheese raviolis.... And why is our pasta orange? That's because it's tomato pasta!!! Next time we are going to try and make spinach pasta :)

Dibble Dabbling!

I'm dipping my toes in the waters of meal planning... I find I go to the store almost every freaking day!!! I mean I guess it's good because it gets me out of the house but I guess my tolerance for dealing with mentally challenged drivers and people at the store is dwindling.... I kinda meal planned half way through the week last week and this week I think I've got a fairly decent plan in place...

Tonight: Southwest Chicken Salad (adding some corn and avocado)
Tuesday: Slow Cooker Salsa Chicken
Wednesday: LEFTOVERS! We have a ton of spaghetti and meatballs from our pasta making adventure last night
Thursday: Taquitos! Except I'm using our leftover pulled pork from Saturday instead of the chicken
Friday: Dijon Chicken Linguine this could be another pasta maker adventure

I'm imagining this will result in plenty of leftovers for the husband for work and possibly the weekend.... I also like to leave the weekend open for Scott to have some cooking/grilling fun!