I can’t begin to explain just how much your comments, emails and messages meant to me over the past week.  I feel so supported by you and I really, really appreciate it.

*Oh, in case you have absolutely no idea what I’m talking about, you can check out my last post on my new career goal.

Among the amazing support and offers of encouragement many of you shared, there was also a concern as to whether I’ll keep posting recipes on the blog.  So, to you, I have three simple words: Easy Chicken Marsala.

Heehee.

To give you an idea of just how easy this meal is to make, consider this:  We are almost completely packed up and ready to move.  Boxes are stacked to the ceiling in our office.  We have been using disposable plates, cups and silverware for longer than I’d like to think about.  I had exactly two pans, less than three spice jars, a random Ziploc bag with a cup of all-purpose flour, kosher salt, pepper and a handful of cooking spatulas in my kitchen.

And I was still able to easily make this for dinner the other night.

(And, yes, I am going a little crazy waiting for our new home to close.)

Chicken Marsala is wonderfully simple and tasty.  It gets a subtle sweetness from the Marsala wine, but it’s still quite savory and delicious.  I like to serve it over bow-tie or egg noodles, but that’s just me.

Easy Chicken Marsala

1 lb. boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup all-purpose flour
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
1/2 tsp. herbes de Provence (can substitute dried oregano)
1 medium yellow onion, chopped
20 small cremini mushrooms, stems removed
1 clove garlic, minced
1 cup Marsala wine
1 cup chicken stock
2 tbsp. unsalted butter

Directions

Place chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly until approximately 1/4-inch thick. Once flattened, season both sides generously with kosher salt and ground black pepper. Cut into large chunks if preferred.

In a large bowl or large Ziploc bag, combine flour, salt, pepper and herbes de Provence.

Heat the oil on medium-high in a large skillet. Dredge the chicken cutlets in the seasoned flour, shaking off the excess. Fry the chicken for approximately 5 minutes on each side until golden, turning once and repeating with other side. Remove the chicken and set aside.

Add the chopped onion to the drippings in the pan and saute until sweating, about 2-3 minutes. Next, add the mushrooms and garlic and saute until they are nicely browned and their moisture has evaporated, about 5-8 minutes. Season with salt and pepper, to taste.

Pour the Marsala wine in the pan and boil down for 2-3 minutes to reduce. Add the chicken stock and simmer for a minute to reduce again. Stir in the butter and return the chicken to the pan, cooking 1-2 more minutes while the butter melts and the chicken heats through. Season with salt and pepper to taste, if necessary.

Serve over egg or bow-tie noodles, if desired.

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First off, I have decided to go back to school.  For nursing.

No, not for culinary school.  Not for Psychology. Not for photography.

Not even close, really.  Nursing.

Dustin and I have been talking a lot lately about our family, our future, our goals, our motivations, our dreams, our plans and so on.

I’ve realized something: I’m just not a business woman.  It was very hard for me to admit this, but it’s true.  I learned so much in the process of creating Sweet Pea Chef, but, if I’m being honest, I don’t want to run my own business.  Though I didn’t know this about myself when I started, I know now I don’t want to be an entrepreneur — at least, not in this way.  I don’t want to make all the decisions, do all the advertising, pay all the bills.  I just don’t wanna!

What I do want is to cook.  And to eat.  And to enjoy my two amazing little girls and my wonderful husband.  And to start to be my own person again.

It’s time for me to re-discover Lacey.  For most of my life, I was Lacey Stevens.  Then, I was Lacey Stevens-Baier.  Then, I was Sweet Pea Chef.

Now, I am Lacey Baier.  I like Lacey Baier.  She has confidence.  She’s a pretty cool mama.  She wears make-up and dresses like she’s worth something.  She has a food blog where she shares her foodie and photography hobbies.  She cares what people think about her.  She accepts it’s okay to care and to be sexy. She knows what she wants and she embraces it.

She’s gonna be a nurse.

Frankly, I haven’t known how to treat my blog now that I have made these major changes in my life.  I’m still not quite sure, either.  What I do know is that I need this blog.  I need this creative outlet, this journey to “enjoy,” this connection with you.  This blog has played an amazing and powerful role in my life.  It is, in a large part, what has helped me be…me!

For that, I sincerely thank you and I hope you stay with me on this new journey.

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I absolutely love this Ranch.  Well, to be fair, I just love Ranch.  A lot.  I know: shocking, right?

But, do you know who doesn’t like Ranch?  (Or, should I say didn’t?)

Dustin.

I know: shocking, right?

I mean…the man grew up in Dallas for crying out loud!  He loves okra and brisket and BBQ and all that Texas stuff.

He doesn’t like baked beans, iced tea or coleslaw, however.  Don’t get me started on that.

Well, he thought he didn’t like Ranch Dressing either.  Until he tried this Homemade Ranch Dressing.

Just like he thought he didn’t like Tomato Soup or Tuna Melts or Chicken Cacciatore or Pad Thai or Mashed Potatoes.  But tasty food has a way of changing minds.

And this, my friends, is tasty food.

I mean, it’s just Ranch, right?  Super easy to make?  Goes on salads, sandwiches and veggies?  Are we talking about the same thing here?

Yes!  Try it out for yourselves and tell me it isn’t amazing.

Homemade Ranch Dressing

Recipe adapted from The Pioneer Woman

1 clove garlic
1/4 tsp. kosher salt, plus more to taste
1/4 cup Italian parsley, chopped
2 tbsp. fresh chives, chopped
1 cup mayonnaise
1/2 cup sour cream
4-6 tbsp. buttermilk, as needed for desired consistency
1/8 tsp. ground black pepper, plus more to taste
Optional additions: white vinegar, Worcestershire sauce, fresh dill, cayenne pepper, oregano, Tabasco (all to taste)

Directions

Mince the garlic with a knife. Sprinkle kosher salt over minced garlic and mash it into a paste with a fork or knife.

In a medium mixing bowl, combine all ingredients (adding any optional ingredients as you wish), tasting frequently and adjusting seasonings as needed.

Chill for a couple of hours before serving, if desired. Thin with buttermilk if needed.

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It was really nice to see them and for Jordan and Savannah to spend time with their grandparents.

While they were here, we visited the capitol building in downtown Austin.

Man, oh man, was it impressive!

I thought I’d share some of our pics from our day.  I really enjoyed sightseeing in my own city.  Heehee.

If you’re ever in the Austin area, I highly recommend checking out the capitol building.  It’s as gorgeous and ornate on the inside as it is beautiful and impressive on the outside.  Plus, it’s free!

We also visited San Antonio, but I’ll share those photos another time.

I hope you enjoy the photos!

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At least, I thought I was until Dustin brought up peppermint bark.

Making your own bark candy, like toffee, is super, super easy.

Let’s look at the ingredients, shall we?

Dark chocolate.  White Chocolate.  Crushed Peppermint.

I mean, c’mon, right?

Plus, this peppermint bark recipe is so easy, it practically makes itself.

I keep mine in the fridge because I like the cold, crisp snap of the chocolate with the fresh bite of the peppermint.

So refreshing.  So good.  So easy.

Let the holiday season continue!

Peppermint Bark

12 ounces good quality dark chocolate, chopped
12 ounces good quality white chocolate, chopped
1 1/2 cups crushed peppermint candies
Optional: 1/2 tsp. mint or peppermint extract

Directions

Line a baking sheet with parchment paper. Set aside.

Create a double boiler by heating a shallow amount of water in a large stock pot and placing a large bowl over the pot so that no steam escapes. Make sure the bowl does not touch the simmering water below.

Add the dark chocolate to the double boiler and allow to melt. Once melted, pour over parchment paper and spread as evenly as possible with a spatula. Place tray in the freezer while you prepare the white chocolate.

Prepare white chocolate in clean bowl exactly as with dark chocolate. Add mint/peppermint extract, if desired, at this time. After it has melted, add half of the crushed peppermint and stir to combine. Pour over chilled dark chocolate and spread evenly with a spatula. Spread as quickly as possible to avoid having the melted dark chocolate mix with the white chocolate. Generously sprinkle remaining peppermint over the white chocolate topping. Place in freezer for 30-60 minutes to allow to fully harden.

Once completely chilled and hardened, remove from freezer and break into small pieces. Store in air-tight container in the refrigerator.

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Especially this time of year, I love a good pumpkin muffin.

For me, there’s something very special about the combination of pumpkin, cloves, cinnamon, nutmeg and allspice.  (Um…and a latte at Starbucks, but that’s an entirely different post!)

The flavor combination is something that, if you ask me, just doesn’t nearly get appreciated enough throughout the rest of the year.  Kinda like eggnog and, well, giving me gifts for that matter.  Heehee.

These pumpkin spice muffins come out soft, moist, dense and delicate.  I have made them both as regular-sized muffins and as jumbo muffins and both are tasty.

Muffins are so darn easy to make, too.  You barely need more than a muffin tin, a large bowl and a mixing spoon.  I mean, c’mon, right?  It’s pretty much effortless baking at its best.

You don’t need to roast your own pumpkin for this recipe, but I highly recommend it.  Might as well enjoy the fresh pumpkin while it’s still around!

Pumpkin Spice Muffins

Makes 12 regular or 6 jumbo muffins

1 cup pumpkin puree
1 cup plus 1 tbsp. sugar, divided
1/3 cup vegetable oil
2 eggs, room temperature
1 tsp. plus 1/2 tsp. ground cinnamon, divided
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. kosher salt
1/8 tsp. ground ginger
1 1/2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, combine pumpkin puree, 1 cup sugar, vegetable oil, eggs, 1 tsp. cinnamon, nutmeg, cloves, allspice, salt and ginger. Stir to combine. Add flour, baking powder and baking soda and stir just until incorporated.

Pour mixture in muffin tin and set aside.

In a small bowl, combine remaining 1 tbsp. sugar and remaining 1/2 tsp. cinnamon. Generously sprinkle cinnamon sugar mixture over batter.

Bake in oven for 20-25 minutes, or until a knife inserted into the center comes out clean.

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Um…what??

A recap on our holiday: This was Savannah’s first Christmas and the first year where Jordan actually understood what was going on.  Dustin and I had way too much fun buying gifts for Jordan.  The girl is just so easy to shop for because she loves everything.

Her gifts?  Clothes.  Check.  Shoes.  Check.  Bean Bag.  Check.  Arts and Crafts.  Check.  Hair Ties and Head Bands.  Check.  Stickers.  Check.  Doll House.  Check.  Legos.  Check.  Magnets.  Check.  Beanie and Mittens.  Check.

I’m not kidding.  We really couldn’t stop ourselves.

Savannah was also a big fan of Christmas, as she got to play with new toys and got new comfy clothes.  Truth be told, she pretty much enjoys anything and everything anyway, though (except having her face cleaned with a wet paper towel after eating — man, she hates that).  Her uncle got her some seriously cute boots, too.

So…um…2011, where the heck did you go??

Err…happy New Year, I mean!  I’m still in shock that it’s 2012.

It’s no longer the first year we lived in Austin.  Or the year Savannah was born.  Or the year I will still be in my 20′s.  Yikes.

All in all, this holiday season and 2011 was wonderful.  I hope yours was equally great.

Here’s to a great new year!

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I wanted to share some very helpful information my mother-in-law, Jody, gave me a while ago about decoding meat and dairy product labels.

I don’t know about you, but I get confused easily sometimes.  I mean…with food labels.  I mean…what?

Exactly.

Anyways, Jody found this very helpful list at the Environmental Working Group‘s website.  (If this group sounds familiar to you, it may be because they are also the ones who publish The Dirty Dozen and Clean 15 about which I posted a few months ago.)

It can seem overwhelming and possibly even defeating at times if you pay close enough attention to what your meat and dairy labels say.  Even if you think you’re buying “cage-free” or “free-range” eggs for, example, there is a specific government-approved definition for this that may not be what you’re picturing as “cage-free” or “free-range.”

I hope the following list helps clarify the various definitions for you.

Cage-free

The term refers to hens that are not raised in cages, but it does not necessarily mean they have access to the outdoors. There is no standard definition of “cage-free,” but it generally implies that the birds are free to perform natural behaviors. Many cage-free claims are not certified, though some cage-free eggs are certified by American Humane Certified label.

Certified Humane

Products carrying this label are certified to come from animals that were never confined in cages or crates, were not subjected to de-beaking (in the case of poultry) and were slaughtered according to specific requirements designed to minimize suffering. It does not permit the use of sub-therapeutic antibiotics or hormones. “Certified Humane Raised and Handled” and “Animal Welfare Approved” are the two leading humane certification systems, although the Food Alliance follows similar standards. “Certified Humane” does not mean animals had access to pasture, but “Animal Welfare Approved” does.

Farmed Fish

This refers to the rapidly growing industry that raises and feeds fish for human consumption in tanks or large wire pens anchored in coastal areas or other large bodies of water. Also called aquaculture, fish farming is expanding to offset the global decline in the wild fish catch. Fifty percent of seafood sold in the U.S. is now farmed. Ironically, feeding carnivorous farmed fish such as salmon requires harvesting millions of tons of smaller wild fish, such as anchovies and sardines, to produce fishmeal and fish oil. Catfish and other farmed fish are fed mostly soybeans and corn, while farmed tilapia eats a variety of algae, seaweeds and other aquatic plants. The use of open ponds and net pens or cages allows ocean water to flow freely through them. These enclosures pollute local waters with fish waste, excess feed and antibiotics and spread disease and parasites to sensitive wild marine species. The rapid growth of farmed shrimp ponds has led to deliberate destruction of thousands of coastal acres of mangrove forests that serve as fish nurseries, protect against storms and provide local economic livelihood.

Free-range

In the United States, this term applies only to poultry and is regulated by the US Department of Agriculture. It indicates simply that the animals have been “allowed access to the outside.” The USDA does not specify the quality or size of the outside range nor the duration of time an animal must have access to the outside.

Grass-fed

This term technically refers only to animals fed a diet of natural grass and other forage, not grain, but it often includes other healthier farm practices not associated with industrially produced meat, such as local butchering, more range time for livestock and less crowded conditions. The three leading “grass-fed” labels, certified by the Food Alliance, the American Grassfed Association or the USDA, require that animals eat a diet exclusively of forage. Some companies that market their meat as “naturally raised” or grass-fed actually feed their animals grain for significant periods. USDA’s grass-fed marketing standard requires only that animals “must have continuous access to pasture during the growing season.” It does not necessarily mean that the animals spent their entire lives in pastures or on rangeland. Some cattle marketed as USDA grass-fed actually spend part of their lives in confined pens or feedlots.

Hormone-free/No added hormones

This means that the animals were never given hormone treatments. To boost profits, some farmers give hormones to beef cattle and sheep to speed their growth and to dairy cows to increase milk production. The USDA does not allow hormones to be used on chicken or hogs. The European Union does not allow hormones in any meat. The extensive use of hormones (see rBHG-free below) in meat and dairy may increase the risk of cancer in humans and result in higher rates of infection in animals. Products labeled “organic” cannot come from rGBH-treated cows. There is no specific hormone-free certification, though organic and grass-fed labels do not allow hormone use.

Lean/Extra Lean

These are USDA-defined terms. To qualify as “lean,” 100 grams (3.5 ounces) of beef must have fewer than 10 grams of fat, 4.5 grams or less of saturated fat, and fewer than 95 milligrams of cholesterol. To be labeled “extra lean,” 100 grams of beef must have fewer than 5 grams of fat, fewer than 2 grams of saturated fat and fewer than 95 milligrams of cholesterol.

Natural

The USDA defines a natural product as one that contains “no artificial ingredient or added color and is only minimally processed.” Processing must not fundamentally alter the product. The label must include a specific explanation such as “no artificial ingredients; minimally processed.” All fresh meat qualifies as natural. This term does not include any requirements that animals be raised in sufficient open space or that it has no added hormones or antibiotic; it is not the same as organic. The term can mislead consumers to think that the product is healthier and more humane than it is.

No nitrites/nitrates

Processed meats such as ham, bacon and hot dogs often contain nitrates, which are added to prevent the growth of harmful bacteria and to enhance color. Eating meat that has been treated with nitrates may increase the risk of cancer and other health problems. Vegetable-based nitrates (e.g., celery, salt) are a safer bet.

Organic

Food labeled organic must be third-party certified to meet USDA’s criteria. Organic foods cannot be irradiated, genetically modified or grown using synthetic fertilizers, chemicals or sewage sludge. Organic meat and poultry cannot be treated with hormones or antibiotics and must be fed only organically grown feed (with no animal byproducts). Organic meat animals must have access to the outdoors, and ruminants must have access to pasture. There are two ways to identify organic fruits and veggies: by the “100% organic” or “organic” label and by the unique Price Look-Up (PLU) code sticker.

Pasture-raised

Animals raised in a pasture can roam freely in their natural environment, where they are able to eat nutritious grasses and other plants that their bodies are adapted to digest. There is no specific pasture-raised certification, though certified organic meat must come from animals that have continuous access to pasture.

Processed meats

In addition to sodium, artificial coloring and flavor enhancers, processed meats often contain preservatives, such as nitrites, to reduce foodborne illness retard spoilage from microorganisms and rancidity from fat oxidation. Examples are: sausage, bacon, smoked ham, hot dogs, packaged lunchmeats, pepperoni and salami. Note: You won’t see the word “processed’ on the label! The American Cancer Society and the World Cancer Research Fund recommend limiting consumption of processed meats; research has linked them to colorectal, kidney and stomach cancer.

rBGH-free

These products are from animals not treated with recombinant bovine growth hormone (rBGH), also known as recombinant bovine somatotropin (rBST). rGBH is a genetically engineered hormone approved by the FDA in 1993 that when injected into cows artificially increases milk production by 10 to 15 percent. There are health concerns for both cows and humans exposed to the drug. Buying organic dairy products is another way to avoid rGBH since its use does not meet the organic criteria.

Saturated Fat

This is one of the two main types of fats that appear in foods. Unlike unsaturated fat, it has no double bonds between carbon atoms in its chemical structure, so the fatty acids are saturated with hydrogen. Fat is a necessary part of a healthy diet, but excessive saturated fat has been associated with health problems. Fats in animal-based foods are predominantly saturated. The World Health Organization (WHO), the U.S. Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) urge people to limit intake of saturated fat.

Sodium nitrate/nitrite-free

This chemical preservative and color fixative is typically added to processed meats to lengthen shelf life, make the color more appealing and add a smoky flavor. Processed meats made without these additives are safer; they are likely “cured” with naturally occurring vegetable-based nitrates that are less harmful to human health.

Wild-caught/Wild Fish

The “wild fish” label indicates that the fish was spawned in the wild, lived in the wild and was caught in the wild. “Wild-caught fish” may have been spawned or lived some part of their lives in a fish farm before being returned to the wild and eventually caught. For sustainable fish, consult the Monterey Bay Aquarium’s list of the most sustainable seafood choices, or look for the Marine Stewardship Council (MSC) label.

Again, this list is provided by the Environmental Working Group.  For more information, feel free to visit their site at www.ewg.org.

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Homemade pumpkin puree is really quite simple to do and is absolutely delicious in…

• pumpkin spice muffins (post coming soon!)
• pumpkin bread
• pumpkin pancakes
• pumpkin cookies

• pumpkin cheesecake
• pumpkin soup
• pumpkin frozen yogurt
• pumpkin butter
• and oh so many other tasty treats.

Pumpkin!!  Sorry, I got a little carried away.

Ahem.

Oh — and pumpkin baby food, too!  After all, Savannah needs to enjoy the holiday festivities, too, right?

So, this year, learn how to roast a pumpkin and try the fresh stuff instead of the canned and see what you think.  I bet you’re gonna love it!

And stay tuned for my Pumpkin Spice Muffin recipe, too!

How To Roast A Pumpkin for Pumpkin Puree

Preheat oven to 375 degrees.

Slice a 6-7 pound pumpkin in half, crosswise, and scoop out the seeds and strings. Feel free to keep the seeds for later to roast.  Place halves, hollow side down, in a large baking dish. Add enough water to lightly cover the bottom of the baking dish.

Bake, uncovered, for 1 1/2 to 2 hours or until tender. Remove from oven and allow to cool enough to handle. When cool, carefully scrape flesh from skin.

Using a food processor or blender, puree, a little at time, until even and smooth.

If the puree is overly liquidy, you can strain it at this time using a cheesecloth. Otherwise, your recipe may taste less pumpkin-y.

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Hard to believe we are celebrating our second Christmas in Texas.

Harder to believe Jordan is almost 3 and Savannah is already 8 months old.

Even harder to believe Dustin is 30.

Inconceivable that I will turn 30 next year.

Whoa.

Here’s to making warm memories and enjoying the ones you love. Have a wonderful holiday season, everyone!

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Just by simply substituting the ingredients, you can make…

…Rye crackers
…Rosemary olive oil crackers
…Cheddar cheese crackers
…Salt and vinegar crackers
…Italian herb crackers
…Poppy seed or sesame crackers
…Garlic herb crackers
…Parmesan garlic crackers
…Goldfish crackers
…Graham crackers

Endless, I tell you!  Endless!

I chose to make mine with equal parts whole wheat flour and all-purpose flour which left a very distinguishable whole wheat flavor. I didn’t mind it, but Dustin wasn’t a big fan. This made him very sad because he was really looking forward to enjoying my Homemade Pimento Cheese Spread.

This also meant I got to enjoy most of the Pimento Cheese Spread by myself. Heehee.

Some Cracker-Making Tips:

1. Roll out your dough as thinly as possible. The thinner the cracker, the crispier the crunch.

2. Watch the cracker like a hawk while in the oven. They like to go from Perfect to Burnt very quickly.

3. Don’t overcrowd the crackers on the baking sheet, as that is not ideal for even baking.

4. Cut the cracker dough into evenly shaped sizes to allow for even baking. Otherwise, some may wind up getting burnt just to allow the other to finish.

5. Play around with different flavors. Even a simple dash of sea salt can make for a delicious cracker.

Olive Oil and Herb Crackers

1 1/2 cups whole flour (or omit and use 3 cups all-purpose flour if you prefer)
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 cup warm water
1/3 cup extra virgin olive oil plus extra to lightly coat formed dough
1 tsp. dried rosemary
1 tsp. dried tarragon
1 tsp. dried basil

In the bowl of an electric mixer (or in a medium mixing bowl, if mixing by hand), combine the flour and kosher salt. Slowly add the water and olive oil and, using a dough hook attachment (or a wooden spoon if using your hands), mix the dough at medium speed for about 5 – 7 minutes. The dough should be tacky. If the dough is too sticky or too dry, add a bit more flour or water, respectively.

When done mixing, shape the dough into a large ball and divide into 6-8 pieces. Roll the pieces into balls, lightly cover with olive oil and place on a clean plate. Cover with a clean dish towel or plastic wrap and let rest at room temperature for 30-45 minutes.

Preheat oven to 450 degrees.

Using a rolling pin, flatten one dough ball and roll out as flat and even as possible. Using a knife or pizza cutter, divide the dough evenly into cracker-sized pieces. You can cut the dough into whatever shape you like at this point.

Arrange cracker dough pieces on cookie sheets lined with parchment paper. Poke each cracker with a fork a few times to prevent puffing. Sprinkle some kosher salt or sea salt or any other desired toppings and then place into oven.

Bake until golden-brown and crispy, but not burnt. Allow to cool before eating.

Repeat the process for the remaining dough balls.

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I realized I haven’t done a Round-Up in *like* forever, so here it is!

I hope you enjoy these posts as much as I have.

As always, I found these awesome recipes at dishfolio — if you haven’t checked it out yet, you’re in for a treat!

• Tracey’s Culinary Adventures is always a sure bet for some tasty sweets and great photography. I found these Baked Eggnog Donuts and put them directly on my “Must Make” list. Though that list is very long, these are going straight to the top. I love the idea of baking donuts and the addition of eggnog is so unique!

 

• All I have to say about this Baileys Irish Cream and Pistachio Fudge recipe from Butteryum is: You had me at Baileys. And then Pistachio. And then Fudge. Wow!

 

• On the lighter side of this Round-Up, I’ve included this recipe for Roasted Brussels Sprouts with Pomegranate from Bean Town Baker. Such an interesting flavor combination. I’m usually on the look-out for tasty brussels sprouts recipes to try so that, one day, I might be able to convert Dustin into a brussels sprouts lover. So far, he won’t even try them. Boo.

 

• If you’re interested in making a very unique gift this holiday season, try this Home-made Vanilla Extract from Home is Where the Cookies Are. How cool would that be?

 

• Lastly, Better Recipes has a 5-ingredient Red Onion and Goat Cheese Appetizer Tart that looks amazing (and a great idea for a holiday get-together!).

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They have an awesome restaurant design, menu and concept and their food is really great.  They also have a Sunday buffet every week that is just amazing.

But I digress.

Our favorite appetizer at Jack Allen’s is their Homemade Pimento Cheese Spread with Crackers.  It’s really tasty.

And, when I say it’s our favorite appetizer, I mean it’s the only appetizer we’ve ever ordered there because we like it so much.

I’ll admit, at first, I was skeptical to order anything pimento-related.  Truth be told, it weirded me out a little.

But, once I tried it, I was in love.  I mean, c’mon: It’s a cheese spread, right?

We decided it would be neat to make our own pimento cheese spread at home.  Turns out it’s ridiculously easy.

Awesome.

I also made some Olive Oil and Herb Crackers to go with it!

Homemade Pimento Cheese Spread

4 oz. (1/2 package) cream cheese, softened
1 cup grated sharp cheddar
1 cup grated Monterey Jack cheese
1/4 cup mayonnaise
2 1/2 tablespoons pimentos, chopped
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1/8 tsp. garlic powder

Directions

In the bowl of an electric mixer (or by hand), beat cream cheese until smooth. Add the remaining ingredients and continue to mix on medium speed until well combined.

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Hannah explained their rich and creamy caramel is made right there on the farm with milk from their own herd of dairy goats.   How cool is that?

 
She offered to send me a sample of their tasty caramel, to which I replied, “Yes, please!”  Not only was I super excited to be the recipient of their special caramel, but I also love the name “Fat Toad Farm.”

Hannah sent me both an Original and a Cinnamon caramel sample and they are both delicious.  We have had them over vanilla ice cream, on brownies and by the spoonful and the stuff is just amazing — the best caramel I’ve ever tasted by far.  We especially like the original.

 
If you get a chance, I highly recommend checking out Fat Toad Farm.  I hear from Hannah they are offering some specials for the holidays — what a great gift idea, right?

Thank you so much for subscribing! I can't tell you how much I appreciate your support of my blog. I love to read your comments, so please feel free to share! Become a Fan of a sweet pea chef on Facebook or Follow Me on Twitter and join the conversation! Enjoy!

I said I’d lay off the Breakfast posts for a while.  After the Crepes and the Hash Browns and the Corned Beef Hash.  Jeez.

But, for whatever reason, I just can’t.

I love breakfast.  Apparently.

The sad thing is I didn’t even realize this was going to be a breakfast post until after I was cooking it.  I know.  Sad, right?

Now that I’m back to work, Dustin and I have decided to focus my blog posts on recipes we make together.  Of course, I’ll still make recipes on my own and share them, but we are excited to add a new phase to this food blog and to our kitchen.

Case in point: Chicken Fried Steak.  Dustin just loves the stuff.  Put me in a restaurant out to breakfast and I’ll order Eggs Benedict.  Or Pancakes.  Or maybe even French Toast (oh — and, of course, an orange juice and a coffee!).

Dustin?  He’ll have the Chicken Fried Steak and Eggs, over medium, please. 

Where does he think we are — Texas or something?

Well, we had shockingly never made it at home.  So, for our special meal together, we chose to make some Chicken Fried Steak.

And, who better to ask than The Pioneer Woman for a great Chicken Fried Steak recipe, right?

Right!

On a more personal note, I’d like to wish Dustin a very special birthday today! Today, Dustin turns 30 years old!! Sweetie, I hope you have a wonderful day. Try not to cry too much over not being in your twenties any more. We still love ya!

Chicken Fried Steak

Recipe adapted from The Pioneer Woman

1 pound Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
2 whole Large Eggs
3 cups All-purpose Flour
3 tbsp. plus 2 tsp. kosher salt, plus more to taste
2 1/2 tsp. ground black pepper, plus more to taste
1/2 tsp. garlic powder
1/4 teaspoon Cayenne
Canola Oil, For Frying (about 1/3 to 1/2 cup)

Directions

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat. (So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet (enough to coat the bottom) over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, uncrowded, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

For the Gravy:

After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

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