It’s not too late for soup!

Wow! It’s been a long time since I’ve posted! Super sorry about that! So much and yet absolutely nothing has been going on. If that made any sense, you let me know. I know what I was thinking in my head..not sure if it really came out the way it’s intended.

First, let’s get this out of the way.  After weeks and weeks of consistently going to the gym, planning meal after meal, very carefully watching my calories, and carb intake; I have officially lost 7 pounds. All since Friday. All due to a nasty GI virus, that I still have.  Saturday I walked, brace yourself, an entire 935 steps.  All of them from the living room to the bathroom. And now that you know things about me that you really don’t need to know..

Easter here in our crazy house was fantastical! Actually nothing happened. Wait! Yes it did! We made Easter eggs with Kool-Aid. I saw the post floating around Facebook, and thought we’d try that. Had I found it on Pinterest, it would have been a Pinterest fail.  Ok, so not a fail, but certainly not a PAAS coloring experience! The red turned out red, the purple turned gray and everything else dried various shades of orange.

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The ol’ man hid plastic eggs for the lil’ monsters.  Yes, even the older 2 liked looking for about 800 plastic eggs in our palatial abode. Of course, I’m kidding. About the palatial abode. Undoubtedly, we will find one in August with a moldy Twix in it.  We don’t go super crazy here at Easter.  Some people go nutty, almost like Christmas!  The kids under our roof get a chocolate bunny, and 1 gift. And a roof. This year they got impostor Fitbits so they can start monitoring their steps and sleep. We are trying so hard to get them on the healthy track!  New mamas: Listen up!!  If you want your kids to have a healthy lifestyle, start ASAP!  Once they develop bad habits, it’s soooooooo difficult to break those habits!  What’s that song?  5-2-1-0 be a healthy hero!  You totally sang the song in your head..admit it!

Since I woke up to snow yesterday morning, and it’s going to be cold for the next week, soup for dinner is still fair game! Seriously, if I had no sense of portion control, I would have eaten the whole pot. It’s a Pillsbury recipe, but I changed things around a little.  It’s delicious. I served this bisque with the Red Lobster cheddar biscuits. It was a perfect combination.  Everyone liked it!  Even the one who likes NOTHING liked it. Only because I made hers without the crab. Apparently, I have a “made to order” kitchen.

Tomato Crab Bisque

  • 1- 32 oz carton Bisque style tomato soup (any tomato soup is fine)
  • 1- 7oz can Chopped green chiles
  • 1 C Whipping cream
  • 1 tsp Seafood Seasoning (from 6 oz container)
  • 1 C  Chopped cooked crabmeat (I used imitation crabmeat)
  1. In large saucepan, heat soup and chiles to boiling over medium heat.  Reduce heat to low.
  2. With a wire whisk, beat in whipping cream and seafood seasoning until blended.
  3. Cook until just hot (do not boil).
  4. Stir in crabmeat.
  5. Ladle soup into bowls or mugs. Garnish with thyme.

tomatobisq

 

 

 

 

 

 

National Spinach Day?

I quit cold turkey. It’s been 4 days.  Four. Cuatro. Quatre.  It’s been four days without a single chocolate chip.  It may not seem like a lot to you, but to me?  Oh, stop with your eye roll, you judgmental bastard!  I realize there are bigger real world problems out there. But, seriously, I’m ready to punch someone in the throat.  Like the ol’ man perhaps? He had the nerve to buy Chips Ahoy! cookies, without the decency to hide them from me. Asshole.  Testing my will power is not love.  It’s torture. I have plenty of internal struggles with “eat or not to eat”. Don’t make it worse by teasing me with the goods! When it comes to chocolate chips or chocolate chip cookies, I have ZERO control. Cake? Pie? Ice cream? Chips?  I can say no to it all.  Having chocolate chips or any of their accomplices is like stocking up the liquor cabinet with alcoholic in the house.  I. Will. Not. Break. Down.

Enough of my whining.  Rumor has it that tomorrow is National Spinach Day.  I’m not entirely sure why we need a National Day for Spinach, but we do.  Luckily for spinach, it’s delicious.  And Popeye seems to like it, so I guess it’s worthy.  Since I’m Striving for 5 and all that fun stuff, (Go Team Go!) Campbell’s has a fantastical spinach and mushroom frittata that I made a while ago.  Easy, and the kids like it. Well, 2 of them did. I will give you a penny and a half if you can guess which one didn’t.  Heaven forbid they saw the microscopic mushrooms in it. This would make a great Easter brunch recipe! Just don’t tell the kids there are mushrooms. Or Spinach. Nevermind.  Serve it at the adult table.  Or call it just a Frittata.  It’s all in how you spin it!

Spinach and Mushroom Frittata 

  • 10 Eggs
  • 1 Can cream of mushroom soup (used the 10¾ oz size of 98% fat free)
  • 1-10 oz pkg Frozen chopped spinach, thawed and well drained
  • 1.5 C Shredded Swiss (honestly I probably used closer to 2 C, since ya know, I used almost fat free soup, lol my logic kills me)
  • 1/2 tsp Ground black pepper
  1. Heat oven to 375°F.  Spray a 12x8x2 inch baking dish with cooking spray.
  2. In a large bowl with a whisk, beat the eggs.  Stir in the soup, spinach and 1 cup (or so) of the cheese and black pepper.
  3. Pour the mixture into the prepared dish.
  4. Bake for 35 minutes or until the eggs are set in the center.  Sprinkle with the remaining cheese.  Let stand for about 5 minutes until the cheese melts.
  5. If you make this the day before, refrigerate until you are ready to use.  Let it sit out for 30 minutes to get to room temperature.  Then reheat in a 350°F oven for about 20 minutes.

spinach frittata

Love is in the air…

Superbowl? I got nothing.  I was cheering for the Seahawks, simply because Tom Brady wasn’t playing in his underwear. I’m kidding!  Of course I’m kidding 😉  Autumn and I had our party. We decorated with Seahawk colors. Filled our table with appetizers. Katy was decent. Lenny had too many clothes on. Missy Elliot was awesome! Never does the team we are rooting for ever win the game. This was the first year I was like “Yes!!!  They have it in the bag.” Oh. My. Gawd.  Sorry true Seattle fans.  Worst. Play. Ever.  But hey, our food was as awesome!!

Now we are on to the next event. Sort of frustrating how we live our lives holiday to holiday. Wait! Maybe that’s just me. And Wegmans. So, even though Valentine’s Day merchandise has been out since December 26th, I’m now just getting around to thinking about it. I guess I’m sort of indifferent to Valentine’s day.  Spread the love all year round I say! I was helping a friend with her daughter’s 5th birthday party this weekend.  It was a Frozen theme, and we set up a hot chocolate bar.  I was thinking that would be a great idea for Valentine’s day if you have all the kids. I wish I had taken a picture. We started with crock pot hot chocolate. Then had marshmallows, chocolate chips, Red Hots, crushed Andes candies and whipped cream to mix in. OOO maybe I will do that this weekend.

Personally, I refuse, absolutely refuse to eat out on Valentine’s Day!  Restaurants are CRAZY!! I just assume stay in, stay cozy and make something delicious.  I will see what I can do about getting some recipes for two out in the next 11 days. I will start…now! Naturally, I’m going to start with dessert.  I’ve been making this recipe for years. It’s so rich, and delicious.  It says love in about 5,000 calories. Make plans with your loved ones to go to the gym on the 15th.  Nothing says love like sweat! But this dessert is totally worth it!

Chocolate Mousse for Two (realistically, for Four)

  • 2 oz. Semi-sweet Chocolate Chips
  • 2 Tbsp. Water
  • 2 Egg Yolks
  • 2 Egg Whites, stiffly beaten
  • 1/4 C Sugar
  • 1/2 C Cool Whip
  1. Place chocolate and water in top of a double boiler.  Stir until blended. Set aside to cool.
  2. In a medium bowl, beat egg yolks and sugar with a fork until pale yellow and creamy.
  3. Add chocolate to egg yolk and sugar mixture. With a mixer, blend well.
  4. Fold egg whites into chocolate mixture.
  5. Fold in cool whip.
  6. Pour mousse into individual goblets or dessert dishes.
  7. Chill several hours or overnight.
  8. Garnish with a little whipped cream.

mousse42

Happy Thanksgiving! And a last minute dessert

First, Happy Thanksgiving! Whether it’s chillin’ in front of the game waiting for the damn turkey to cook or playing bingo with your super fantastical family, or helping out at the local soup kitchen;  I truly hope you get to do what you want to do today.  Personally, I will be playing bingo with my super awesome fantastical family, and overdosing on tryptophan. And I’m so very thankful that I am able to do this.

Second,  I totally meant to put this post up last night!  Unfortunately, life happened and it didn’t get posted.  But the good news is it takes very little time to prepare and most likely you already have all the ingredients!  If you don’t, I’m pretty sure Wegmans is open until 5pm. If you don’t need a last minute dessert today..this pie is great for Christmas or  say any given Tuesday.  No matter when you make it,  it’s delicious!

This recipe is a pass down from my mom’s mom, Grandma Doris (although I’m pretty sure she probably made her own crust). It’s a French Cream pie with no cream! The recipe is for a regular normal pie.  I just made it a few weeks ago, doubled the recipe, and made 12 individual little pies. Perfect for little ones!

French Cream Pie

  • 3/4 C          Sugar
  • 1/2 C          Butter
  • 2 or 3         Chocolate squares, melted (I used Bakers semi sweet)
  • 2                 Eggs
  • 1                  Ready made graham cracker pie crust
  1. Mix sugar, butter and melted chocolate.  Beat eggs in one at a time. Beat 15-20 minutes.  Chill for at least 2 hours.

 

frenchcreampie

 

From my family to yours, have a wonderful Thanksgiving!!

Gobble Gobble!

 

A side of this..a side of that..

Just kidding..you only get a side of this!  Tomorrow maybe a side of that!  Maybe. Maybe a Thanksgiving cocktail? A dessert?  A dessert cocktail? I have no plans yet!  Things have been little stressful here in our super wonderful, blended, seriously complicated, sort of family. The 16 yo is completely out of control, so I’m taking things day by day.  I’m trying to figure how much therapy we can get for a family rate. Because I’m thiiiiiiiiiiiiis close to losing it!

On to fun things to talk about!  Thanksgiving!! At least here in these parts of the world, this Thursday is Thanksgiving.  There is much to be thankful for in my life, wonderful family, great friends. Of course, the reason I live, Ms. Autumn, sooo thankful for her.  And ya know, thankful for what everyone else is thankful for. The things that we tend to take for granted every day; our job, health, home, my patience. You never realize how much you have until you don’t have it anymore (for example: my patience). And my mama!  This time of year, I so miss my mom more than any other.

Lets be honest here, we are all thankful.  But we look forward to the great food!  Every year I go to my sister Karen’s.  She makes the best damn feast! I love love love her stuffing and broccoli casserole. So divine! I don’t even need the turkey and ham. I could just eat the side dishes and desserts and call it a day. This year, my brother is bringing his new, old girlfriend. She’s making homemade cranberry sauce.  I’m looking forward to that!  I don’t normally like cranberry sauce, because it comes from a can, and to me, it tastes like the can. Blah!  I only have so much space and calories to play with, and I’m not wasting it on food that taste like shit.

My contribution to the family table of deliciousness?  Baked Corn Pudding.  I’m going to be honest, I have no idea where this recipe came from. Judging by the paper, a book of some sort?  I’ve been making it for years. It’s probably one of the only recipes that I follow exactly without altering it. Ok, sometimes I don’t add the parsley. This is not in any way a low fat side dish. Although it does have 10g of protein! Does that make it healthy? Mmmmmm probably not.  It does make 16 servings, but easily could be cut in half.

Baked Corn Pudding

  • 1/2 C             Butter or margarine
  • 1 small         Onion chopped (1/4 cup)
  • 1/2 C             All-purpose flour
  • 1/2 tsp          Salt
  • 1/2 tsp          Pepper
  • 4 C                 Milk
  • 6                    Eggs (slightly beaten)
  • 2 C                Shredded Cheddar cheese
  • 2 bags          Frozen corn (12 oz bags, thawed and drained)
  • 2 Tbsp          Parsley flakes or 1/2 C fresh parsley
  • 3/4 C            Italian style bread crumbs
  • 3 Tbsp          Butter, melted
  1. Heat oven to 350*F.  Spray 13″x 9″ glass baking dish with cooking spray.
  2. In 4-quart Dutch oven, melt 1/2 C butter over medium heat.  Add onion, cook until tender, stirring frequently.
  3. Stir in flour, salt and pepper until well blended.  Stir in milk.  Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese.  Stir in corn and parsley.
  4. Pour into baking dish.
  5. In a small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  6. Bake uncovered 55-60 minutes or until mixture is set and knife inserted comes out clean. Let stand 5 to 10 minutes before serving.

 

cornpudding