Shrimp and Sweet Corn Creole Pot Pies

Double order of pie crust. Store bought or I use {THIS RECIPE}
1 pound shrimp peeled and cleaned
1 red bell pepper diced
The corn from 3 fresh corn Cobb's
4 toes of garlic minced
4 stalks of celery, finely diced
2 tablespoons Tony Chachere's
2 cups cream
2 tablespoons flour
2 tablespoons butter

1. In a frying pan saute garlic, celery, and bell pepper until tender, about 10 minuets. Now add in corn for a few minuets longer, Salt and pepper to taste.Remove from heat and stir in raw shrimp. Set aside.
2. Next in a saucepan melt butter over medium heat and add flour. Once combined whisk in cream until a little thick and add The Tony Chachere;s spice. Set aside.
3, Now divide your double order of pie crust in 2. Now take each order and divide evenly into 6 little balls. Roll each one out and place into the little tin pie containers. Now fill the pies with the corn and shrimp mixture and top with the cream sauce. Now roll out the addition 6 little dough balls and top the pies. Pinch the crust shut and brush with egg wash or freeze. Bake at 350 degrees for 45 minuets.

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Meet Casey Wiegand

This is Casey and she might just be one of the sweetest, most beautiful spirits I had "met" in the blogosphere. I stumbled across her blog one and day and now I read it daily.  She is so positive, uplifting and inspirational. There's just something about her, something wonderful.
She has such a beautiful family and is such a kind, good hearted soul. 
I just really wanted you all to meet her so I asked her to do a guest post for me. She just recently had a miscarriage and she has been very open in sharing about it with us today . I really hope you will pay her blog a visit because it's beautiful and so is she. Here she is........

My name is Casey Wiegand, I am a freelance artist, wife and mama. 
I love painting and sharing our life through my blog...where you can expect pieces of my perspective on life, faith, kids, marriage, with touches of art, creative inspiration, projects and things I love along the way. I have two little ones in the hopes of lots more and am married to the love of my life :).

I lost my baby this month. 
Being honest, at first, even with some tears I felt like I needed to be strong. I thought I can't be sad...I have so much to be thankful for and people have suffered many losses like this before...Casey be strong. My mind is able to have good perspective, I know that I am blessed with 2 beautiful babies, I know we have never suffered a miscarriage before or dealt with any kind of infertility but the truth is...
But the truth is...I am hurt, heartbroken, sad, empty. 
I decided today I dont care if anyone out there in the world thinks it is silly that I am sad, devastated, heartbroken over this loss- because I need to be real about how I feel.

I looked at a baby that looked just like Aiden and Ainseigh at 3 months...and I know it would have grown up to look just like them and love me the way they do....and that little person is gone. It's strange having a loss after having two children because I naturally imagine it looking and acting very similar to them... 
it had such a reality to it.

God is so good and does wrap us up in these times of heartache... and I trust with my soul that He has a plan. But it doesn't soften the hurt. I was uneasy all morning with a huge lump in my throat. I have to say thank you so much for loving me well. I had flowers and meals on my doorstep, constant emails/texts/calls all morning....I am blessed to have such love in my life.

My doctor is a beautiful soul...her nurses and staff truly are like family to me. They have walked through some hard hard things in my personal life along side with me as well as 2 rough starts. She cried along with us today. She answered all my questions. I am sensitive soul- I take great care and respect to the little life that I had started in me and I wanted to make sure that afterwards, even so small, it was respected greatly. 
I miss the dreams we had for this child, I miss being pregnant, I just miss this baby.

This baby that we named Addison.
Addison Wiegand.
 It made me feel better to give him/her a think about the day I reach heaven he/she will be standing there, I will instantly know who he/she is and wrap my hands around so tight.

I love you sweet Addison. I am so sorry I was unable to have time with you here on earth... I don't know or understand, but I love you just the same. Mama is coming someday and we will be together again. 
I love you sweet baby. so so very much.

"I find beauty in not only the beautiful things in life, but the bittersweet and sad as well. To me, there is something poignantly lovely about the human experience from its splendor to its grief. God created all our emotions, not just the happy ones, and for His good purposes. That's why a good cry can feel so good. And hitting our limits forces us to look outside ourselves for a Savior. It is in the plea, when we're at our end, that we can find that which is truly life-giving. Personally, my moments of deepest grief, deepest pain, have resulted in the most beautiful seasons in my heart. I've met God more intimately in those moments than in all the other pleasant ones combined. What isn't completely lovely about that?"Leslie

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Orange Chicken

Well Friends, My husband is a Chinese food ADDICT!!! If we ever get take out, it's almost always Chinese because he craves it like crazy.
I could take it or leave it but I figure I might as well well save us a heck of a lot of money and learn how to make some amazing Chinese. I saw {THIS RECIPE} and new it would be great!!
It was and surprisingly easy to make. We;ll definitely have it again. I'm sure the hubby will  be getting his requests in.

Orange Chicken Recipe

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked

2 tablespoons waterCooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy


Black and White Cookies

These Black and white cookies or "half moons" happen to be one of my favorite cookies EVER.  For those of you who are from the east coast you know what I'm talking about.
When we lived in New York City I would always pick one up at Dean and Deluca as my happy day treat!!!
Well, I finally decided to give them a go after I saw a recipe for them on Annie's Eats.
I think this is a very authentic recipe and I almost think these are some of the best cookies I've made in years. Seriously. They are soft and cake like and have the tinest hiny of lemon. Oh, I die!
Im sure you all know I'm on a diet. Well I ate TWO, no make that more like FIVE!!! and they are huge! oops! They were that good!

Yield: about 2 dozen large cookies
For the cookies:
4 cups (16 oz.) cake flour
½ tsp. baking powder
½ tsp. salt
16 tbsp. (2 sticks) unsalted butter, softened but still cool
1¾ cups (12¼ oz.) sugar
2 large eggs, at room temperature
½ tsp. vanilla extract
¼ tsp. lemon extract
1 cup milk
For the glaze:
2 oz. unsweetened chocolate, chopped fine
¼ cup light corn syrup
1/3 cup water
5 cups (20 oz.) confectioners’ sugar
½ tsp. vanilla extract
Milk, as needed
To make the cookies, preheat the oven to 375˚ F.  Line 2 large baking sheets with parchment paper.  In a large bowl combine the flour, baking powder and salt.  Whisk to combine, and set aside.
In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds.  Add in the sugar gradually, increasing the speed to medium-high and beating until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl.  Blend in the eggs, vanilla and lemon extracts at medium speed until combined, about 30 seconds.  With the mixer on low speed, beginning and ending with the flour mixture, alternately add the flour mixture in four additions and the milk in 3 additions just until combined.
Using a ¼-cup measuring cup and a spoon, place six ¼-cup mounds of dough a generous 2 inches apart on each baking sheet.  (The “dough” will seem more like cake batter, and you will probably think you went wrong somewhere.  Don’t worry, it’s supposed to be thin.)  With moistened fingers, gently press each mound of dough into a disk 2½ inches wide and ¾ inch thick.  Bake until the centers of the cookies are firm and the edges are just beginning to brown, about 20 minutes, rotating the baking pans halfway through the baking time.  Cool the cookies on the baking sheets for 2 minutes.  Use a wide spatula to transfer the cookies to a wire rack. Repeat with the remaining dough.  Let cookies cool completely before icing.
To make the icing, melt the chocolate in a medium bowl set over a saucepan of simmering water.  Remove from the heat and set aside.  In a medium saucepan, combine the corn syrup and water and bring to a boil.  Remove from the heat and whisk in the confectioners’ sugar and vanilla until combined.  Transfer ¾ cup of the vanilla icing to the bowl with the melted chocolate and stir to combine.  (I found that the chocolate glaze was far too thick so I whisked in 1 teaspoon of milk at a time until it had a consistency similar to that of the vanilla glaze.)
To glaze the cookies, place the cookies on wire racks set over waxed paper or foil.  Use a small offset spatula to spread about 2 tablespoons of the vanilla icing on half the flat side (bottom) of each cookie.  Tilt the cookie and run the spatula around the edge to scrape off excess icing.  Allow to harden slightly, about 15 minutes.  If the icing begins to thicken, stir in milk 1 teaspoon at a time as needed.  Using the offset spatula, spread the chocolate icing over the other half of each cookie, scraping away excess icing from the edge.  Allow the glaze to set at least 1 hour before serving.  The cookies can be stored in an airtight container layered between sheets of parchment paper for up to 3 days.

love. love. love. These dog gone cookies. Make em!!! I highly recommend:)

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Sometimes Even Mama Gets Spoiled

With a GORGEOUS roasted chicken from my hubby. Isn't he the cutest? Oh and he's an amazing chef. He used to work the line at Emeril's and he was born and raised in New Orleans. Trust me the man can cook!!

After I've worked the night shift and been up for 28 hours straight it's save to say I am a vegetable and I'm not doing much in the kitchen so my wonderful husband will often cook a lovely meal for the family. 

Yesterday I had a really bad day. I had been up all night having nightmares and then I ate 2 cookies which are not on my diet and then I knew I had to go into work at the hospital all night with no sleep AGAIN and well, the day just went down hill from there. Anyway, I ended up feeling really angry yesterday about a lot of things in my life that I wish I could change and I posted it to my facebook status and then felt really bad about it because I am SO grateful. 
In fact I make it a point to be grateful EVERY SINGLE DAY! 
I am so blessed. I love my life. I love my husband. I love my kids. 
Grateful doesn't even begin to describe it.
Thank you universe for making me feel like the most loved, lucky woman alive.

A little gratitude goes a long way! I am so grateful!!


What I Wore

I just thought I'd do a little what I wore post because I was so proud of this dress. It used to be an awful dusty rose color and I dyed it navy blue and I thought it came out great! You can't even tell it didn't come this color. I just love it when I'm able to do something like that! 

By the way I'm down 47 pounds!!!!! Only 13 pounds till my goal weight but I have a feeling I will want to loose about 10 more once I get there but one step at a time, right? 

Dress: J Crew on sale for $35 in a hideous color and hand dyed by me 
Wedges: Cork Ease

Momma Go Round


Whole Wheat Zucchini, Banana, Chocolate Chunk Bread

This is a recipe that I am constantly playing with. This time I decided to try a whole wheat version with some chocolate and zucchini. Lets just say it was a hit!!!

1 cup whole wheat flour
3⁄4 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup sugar
1⁄2 cup canola oil
1⁄3 cup buttermilk
1 tsp. vanilla
1 egg plus 1 egg yolk
3 very ripe bananas, mashed
2 ounces dark chocholate
1 cup finely shredded zucchini (squeezed and drained in a dish towel)

1. Heat oven to 350°. Grease a 9" x 5" x 
2 3⁄4" loaf pan with butter and dust with flour; set pan aside.

2. In a large bowl, whisk together flour, baking soda, and salt; set aside.

3. Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add zucchini, chocolate and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.

My Internet was down for almost 4 days so thanks for sticking with me:) Lets just say Comcast is NOT my favorite! 


Homemade Hostess Cupcakes

My Husband's Favorite Childhood Treat
3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 tsp vanilla

Preheat oven to 300°F. and line cup cake liners. This recipe will make 48 cupcakes so half it if you don't want to feed an army Original recipe for cake found {HERE}

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between cupcake liners and bake for 40 min.
Cool layers completely in pans on racks. Once they are cool remove cupcake centers with a small cylinder shaped cookie cutter and set aside. Once they are filled you can use half of the cylinder shaped cake to top the cupcake so there are no uneven spots. 

For the filling:
1.5 sticks of butter at room temperature
1 teaspoon vanilla
2 cups confectioners sugar
1/2 cup light corn syrup

recipe: combine and beat well. Fill with piping bag and pipe into cupcakes.

For Ganache:
5 ounces semisweet chocolate
1 tablespoon butter
1/4 cup heavy cream.

recipe: Melt in a saucepan on medium low heat until well combined and smooth. set aside to cool a bit before using. Now simply spoon one tablespoon of ganache on top of each cupcake spread evenly and set in the refrigerator to set when finished. 
I used store bought white cookie icing for the swirls on top. It works GREAT!!!! 

These MUST be served at room temperature!


Panko Crusted Crab Cakes

This is one of my all time favorite dishes. These are great served with a salad or even on a fresh hoagie roll. I have posted a similar recipe before but I have been refining my recipe and this one is divine! I hope you will give them a try. Quiet easy, really!
Ingredients for crab cakes:
1 pound crab meat
4 green onions thinly sliced
2 eggs
1/3 cup crushed saltine crackers
1/2 red bell pepper diced small
1/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. fresh cracked pepper
1/2 tsp. cayenne pepper
juice from 1 lemon
2 dashes Worcestershire 

Ingredients for crust:
1 cup flour
2 cups panko bread crumbs
4 cups canola oil for frying

Place all in ingredients for the crab cakes in a bowl and toss gently. Now form into disks the size of your palm and place on a cookie sheet. You may do this step ahead of time. If not using immediately then simply cover crab cakes and place in the refrigerator.
When ready to use place oil in a heavy bottom pan over medium heat for 5 minuets. Meanwhile dip each crab cake first in the flour and then in the panko breadcrumbs. You may take a few bread crumbs and press them into the cake a little if they aren't sticking. Gently place int he oil to fry on each side about 2 minuets or until golden brown. I recommend small batches of 3 or 4. Serve with fresh lemon.

Times They Are a Changin'

This is me. Plain and Simple

 No makeup, hair pulled back, barefoot, cooking in my kitchen with my babies. This is what I do everyday. This is what I love. This is what fulfills me. This is why I blog so I can share exciting new things I discover in the kitchen everyday.

Sometimes I have forgetton these things. I have forgotten why I blog. I blog because it's FUN. That is all. I don't blog to make money or sell things. I don't blog for anyone else but me. 
At one point in time I thought maybe I could make enough money to be able to stay home with my children which is really all I want in life but it was a far cry from reality. I did however meet some wonderful, inspirational woman along the way .

That being said, I have decided to stop accepting sponsors on this blog for now. Honestly, I have not had anyone contact me to sponsor my blog in MONTHS and months and that's ok. Also, now that I have gone back to work as a nurse I really don't have the time to be sending invoices and keeping track of dates. I'm lucky if I manage to keep with my own posts theses days. 
I would like to thank all the wonderful sponsors that I have had from the bottom of my heart. I am so glad I had the chance to meet you and work with you.

Like I said earlier, I think I sometimes forget why I am doing this. It is certainly not to see how many sponsors I can get or how many followers I can acquire. This is not a popularity contest and some days it really does feel that way and I don't like it.  This blog is to document my cooking journey with my family and meet some wonderful people along the way if they let me. 
If people want to read this blog,  then they will. 

So no more sponsors for now. Unless some big wig like Kitchen Aid wants to pay me 6 figures so I can stay home with my kids. Hello, Kitchen Aid, Are you listening?? kidding of course

I would still love to participate in giveaways if any of you lovely shop owners would like to me to host for you. I think they are fun and the readers always love them and I am so happy to help promote handmade goodness whenever I can. ! 

Otherwise it's just me and you. 

Ciao for now friends! 

Hassleback Potatoes and a Linky Party

Once again I was browsing around Pinterest and saw these lovely Hasselback potatoes. I didn't know what they were called. I was calling them accordion potatoes and I told my son they were caterpillar potatoes but regardless of what they are called they are adorable and delicious.

4 cloves of garlic minced
1/2 stick of butter
salt and pepper

Preheat oven to 400. Wash and dry potatoes. Find the spot where the potato best lays flat and slice starting from one end. The slices should be thin but not paper thin. Do this will all your potatoes. You can use small potatoes or big russets. Place potatoes on a cookie sheet and set aside. Now in a small saucepan melt the butter and add the minced garlic. Cook one  minuet. Salt and pepper the potatoes and then with a spoon ladle the garlic bits and butter between the slats in the potatoes and bake for 35 minuets to 1 hour + depending on the size of the potatoes. I bakes mine for about 40 minuets as they were small potatoes. 

Please join me and link up ANYTHING handmade or homemade. I would love to see recipes, DIY projects, party planning, and craft projects of all kinds!!!
And if you didn't make anything this week, no worries, link up an old favorite!!!
There are no rules! Feel free to grab the Handmade Hog button and place it in your post or on your sidebar but it is absolutely NOT required!! EVERYONE is welcome to participate!!! This is just supposed to be a fun way to share your ideas and pick up some new ones !! 
So, please join me! LINK UP!!! I can't wait to see what you have in store!!!

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Peanut Butter and Nutella Swirl Cookies

Adapted from Sprinkles Bakes

3 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 cup sugar
1 egg
1 tsp. pure vanilla extract
3/4 cup smooth peanut butter
3/4 cup Nutella
  1. In a medium bowl, whisk together flour, baking powder and salt.  Set aside.
  2. In the bowl of a mixer fitted with paddle attachment, beat butter until creamy.
  3. Gradually add sugar to butter while mixer is running.
  4. Add egg and vanilla, beat well.  Scrape down sides and bottom of bowl and mix again until incorporated.
  5. With mixer on low speed, gradually add in flour mixture until just combined.
  6. Remove dough from mixer and divide into two even portions.  Dough should not be sticky.
  7. Return half of the dough to the mixer and add the Peanut Butter.  Mix until combined  Remove peanut butter dough dough from mixer.
  8. Return the other half of dough to the mixer and add the melted Nutella.  Mix until well combined.
  9. Roll out each dough separately between two sheets of wax paper - approximately 1/4" thick.  Each piece should be a 9 x14" rectangle. Chill on baking sheets in the refrigerator, at least 1 hour.
  10. When dough is thoroughly chilled, top chocolate dough with coffee dough.  Gently press together the two dough pieces using a rolling pin.
  11. Let dough stand at room temperature until malleable.  
  12. Use a knife to even one side (down the 14" length) of the dough.  This gives you a nice even start for the spiral.
  13. Roll dough tightly, jelly-roll fashion, using the wax paper to guide the dough.  The chocolate portion of dough usually tears a little when rolling. When this happens - STOP- and pinch the dough back together before you continue to roll.  Remember, this is not a race to see how fast you can roll the dough.  Do this slowly and deliberately.  
  14. Cover the dough roll in wax paper, then in a length of plastic wrap.  Chill thoroughly, at least 1 hour.  Turn the dough halfway through chilling to make sure it doesn't become flat on one side.
  15. Heat oven to 350 degrees and line two baking sheets with parchment paper.
  16. Remove dough from refrigerator, uncover and slice in half with a sharp knife.  Place half of dough back in the refrigerator to keep cold.
  17. Cut dough into 1/4" rounds.
  18. Bake cookies for 10-12 minutes.  Let cool for 2-3 minutes on baking sheet before transferring to a cooling rack.
  19. Repeat with remaining dough.

What I Wore

Well, I figured I would do a what I Wore" post since it's been a while. I'm so pleased to report that I have currently lost 41 pounds and have 19 left till my goal weight. I'm excited because I can now fit into a couple pairs of jeans too!! YAY! 

Shirt: J.Crew
Skinny Jeans: BDG
Flats: Payless
Sunglasses: Lauren Conrad

If anyone would like to link up what you wore this week. I would love to see. Happy Weekend Friends!!

Momma Go Round



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