Week of December 14, 2014

This week I’ve been thinking about how much I love my dining room. I’ve loved it since before we even bought this house. Mr. Rutledge proposed to me in there. He had some crazy story about needing to take measurements of the room because his uncle was going to make us a table. So I met him here after work… I thought it was strange he was dressed up. Then, he pulled out a yard stick... to measure a room. I may have pleasantly questioned how well (read ‘well” as ‘in the hell”) we could measure a room with a yardstick. Fortunately for Mr. Rutledge, I’m very laid back and took on the attitude of “meh- it’ll be fine.” So I started downloading a room-decorating app so I could determine the appropriate size table for the room, questioning whether the tile was 12 inches and if we could just could the tile with a rough estimate of extra space for the grout, recalling what I’d recently pinned on Pinterest and imagining how many friends or family I could squish around this imaginary table.

Then, Mr. Rutledge started getting a bit sappy about how this was the house we would start our lives in some day. Me? I was still trying to get that darn app to download so we could finish up here. After all, I was hungry! Then, I realized he was shaking and thought, ‘That’s weird. Is his blood sugar low? Has he eaten today?” But then there was a ring and a very important question!

His interpretation of the above story may be slightly differently. However, he is the editor of this blog. Not the writer ;)

I, also, love this room because it’s where we share meals with friends and family. For us, food is a love language. We love to cook and eat together and we love to have people over to entertain. Whether it’s for a holiday, a celebration or a Saturday, we love to gather round our table.

Recently, I got to share our table with our friend Nicole. She is a stylist for Stella and Dot (www.stellaanddot.com/nicoletroup). You can also check out the Trunk Show she had at my house (www.stellaanddot.com/qof36) for ideas for Christmas presents! Once you order, you receive your jewelry within 3-5 days! I didn’t take any pictures of anything, but Nicole did get some of our yummy food!

Here are some pictures of the meals we shared on our table this week. Sadly, we did not get to make the flatbread because my bread molded before I used it. Cami fail. We did cook all week so score for us!

Also, how super cute is my snowman towel holder?? Thanks, Sherry!

So what’s headed to our table this week?  Psst. If you’re making the dumplings and chicken Mexicana, consider cooking all of your chicken on one night so save yourself time on another night. Also, the grocery list is a bit long this week. Sorry! Double check your pantry because you probably have a good chunk of it already!

Chicken Dumplings (1) – Mr. Rutledge has requested these…again. I think he is afraid he won’t get them in enough times this winter. Since it was his only request, I guess I’ll honor it.

Recipe: If chicken is uncooked, boil in a large pot of broth with a little thyme (I mean little), salt, pepper and rosemary. In a separate pan, chop and sauté ½ white onion, 3 celery stalks and 3 carrots until soft. Once the chicken is cooked, remove from broth and shred. Next, add vegetables to the big pot with chicken broth. Add a splash of apple cider vinegar. Then, double your liquid with milk and bring to a soft boil. Mix 3 cups of Bisquik and 1 cup of milk and plop in your dumplings. Once they float, you’re ready to eat.

Asian Marinated Flank Steak & Thai Quinoa Salad (2) – I love Asian food, but when you eat it out there ends up being a ton of sodium and fat. You can cook at home and cut back on oils, sodium and frying to make it a healthier option. Both of these recipes (flank steak and quinoa salad) are new to us, but Mr. Rutledge loves flank steak so how can it be bad?

Pulled Pork Gyros with Sliced Cucumbers (3) – I have some leftover pulled pork in the freezer. It has some beans in it, so I’m not convinced it will work with the recipe. I’ll definitely make the tzatziki and give it a taste. If it doesn’t work with the pork, I’ll just dip cucumbers in there. The red cabbage, onions and tomatoes will go fine with my leftover pork.

Her Greek seasoning mix (it took me a bit to find on the site so here it is!):

1½ tablespoons dried oregano

1½ teaspoons salt

1 tablespoon onion powder

1½ tablespoons garlic powder

2 teaspoons freshly ground black pepper (note: freshly ground black pepper is less volume than non-freshly ground, if using non-freshly ground use half the amount)

2 teaspoons beef bouillon powder

2 teaspoons dried parsley flakes

1 teaspoon dried thyme

1½ tablespoons sweet paprika powder

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Honey Glazed Salmon with Roasted Veggie (4) – Get started by roasting your vegetables. I’m not going to tell you what to buy, but I like green veggies with salmon. I’ll be buying whatever is on sale at our grocery store. I feel like salmon has enough fat in it; so, if you don’t overcook it, consider leaving out the butter in the sauce and making more of a lime drizzle for it. This will cut back on some calories. I've been trying to get my sister-in-law to try some salmon, but everything we have loved lately.  This week's recipe does not so I hope she tries it!

Chicken Mexicana (5) – My Memaw makes this for any of her Trout grandkids when we come to visit. It is terribly unhealthy, but the definition of comfort food for me. The original recipe calls for butter, but I suggest using a non-stick skillet and only using a bit of olive or canola oil to help (however futile) with the health.

Ingredients:

2.5 cups cooked chicken, chopped

Large onion, chopped

½ bell pepper, chopped

¾ cup butter OR lightly coat your skillet with oil

Cream of mushroom soup

Cream of chicken soup

Rotel

4 oz. green chilies

1 cup cheddar

Cool Ranch Doritos

Directions: Preheat oven at 350. Sauté onion and pepper in butter or oil. Add soups, Rotel, chilies and ½ cup of cheese. Simmer until the cheese melts, then add chicken. Spray baking dish with cooking spray. Spread half of the chicken mixture in dish. Layer with handful of crushed Doritos. Follow with other half of the chicken. Top with crushed Dortitos and cheddar cheese. Bake covered with foil for 20-30 minutes (removed foil for last 5 minutes.

Produce

Celery (1)

2 White onions (1, 5)

Carrots (1)

Ginger (2)

Cabbage (2, 3)

Red bell pepper (2)

Shredded carrots (2)

2 Red onions (2, 3)

Green onion (2)

Cilantro (2)

Cucumbers (3)

Yellow onion (3)

Garlic (3, 4)

Tomatoes (3)

Mint (3)

Veggie to roast (4)

2 limes (4)

Green bell pepper (5)

Meat counter/deli

Chicken breast – get enough for 2 meals (1, 5)

Flank steak (2)

2 lb pork roast (3)

Salmon (4)

  

Dry goods

Bisquick (1)

Apple cider vinegar (1)

2 Chicken broth cartons (1)

Dry white wine (2)

Soy sauce (2)

Hoisin sauce (2)

Sesame oil (2)

Sriracha sauce (2)

Olive oil (2, 3, 4)

Quinoa (2)

Cashews or peanuts (2)

Peanut butter (2)

Honey (2, 4)

Gyros (3)

Flour (4)

Cream of mushroom soup (5)

Cream of chicken soup (5)

Rotel (5)

4 oz Green chilies (5)

Cool Ranch Doritos (5)

Seasonings/spices

Salt, pepper

Thyme (1)

Rosemary (1)

Dill (2)

Oregano (3)

Onion powder (3)

Garlic powder (3)

Beef bouillon powder (3)

Parsley (3)

Thyme (3)

Paprika (3)

Cinnamon (3)

Nutmeg (3)

Fridge/Freezer

Skim milk (1)

Edamame not in the shell! (2)

1 cup Greek yogurt (3)

Butter (4, 5) or not?

Shredded cheddar (5)

Week of December 7, 2014

This week was a fantastic week! I have exactly zero pictures of home-cooked meals to share with you. Why? Because I cooked exactly once and it was chowder. Turns out my stellar photog skills do NOT make chowder look appetizing regardless of how delicious it is, and I wasn’t about to provide picture evidence of the greasy but delicious hamburgers and Thai take-out that Mr. Rutledge and I enjoyed this week.

What did I do this week? Well for starters, I celebrated my birthday. I’m 21…again! Woohoo! Mr. Rutledge took me to eat at a lovely vineyard in Melissa, TX. It was a great experience and we will definitely go back! We also hung Christmas lights on our house and decorated a Christmas tree (sort of). I haven’t finished the tree yet. It’s been one of those super accomplishing weeks. I even had a dirty kitchen half the week! How does that even happen? Seriously. How? 

Thankgiving with Rutledges, Trouts and Strausses 

A little football:

Massive family breakfast:

Birthday fun:

So let’s be honest, I’m still pooped from Thanksgiving hosting, but Christmas shopping and that lovely tree still need to be finished up. I know these are trivial things and they are not the reason for the season, but they still stress me out. So this week we are eating simple and focusing on enjoying this season. I will get back in the kitchen and actually cook, but this week isn’t too healthy. I’m just being honest. It’s not. Everything is fast and easy enough to get on the table and it just plain has to happen.

 

Potato Soup (1) – New to us, but I feel like this is pretty hard to mess up. I guess we will find out this week. A friend of mine tells me you can buy “simply potatoes” and they are already peeled and shredded (maybe blanched, too?), but they aren’t fried so that’s a start, eh?

Ingredients:

30 oz bag of frozen hash-brown potatoes 

2- 14 oz chicken broth

10.75 can cream of chicken soup

1/2 chopped onion

1/3 teaspoon black pepper

8 oz cream cheese

Minced green onion

Shredded cheddar cheese

Bacon crumbled 

Directions: In a crock pot, combine potatoes, broth, soup, onion and pepper and cook covered on low for 5 hours. Stir in cream cheese and cook 30 minutes. Garnish as desired.

 

Chihuahuas (2) – One summer I was a youth intern at my hometown church and my high school golf coach’s family let me stay the summer with them. It was a fantastic summer full of great memories. One of my favorite things Wendy made was these Chihuahuas. Basically, cook up taco meat and layer onto tostados topped. The kicker is to throw in some pimento cheese and shredded cabbage. No. This meal isn’t healthy, but it reminds me of some people who truly shaped me as an adult. I hope you enjoy it!

 

Egg, prosciutto, and spinach flat bread (3) –  From cooking light, this is new to us but prosciutto is practically bacon so Mr. Rutledge will be content!

Spaghetti (4) – Two reasons. I already have the ingredients (so now you’re asking yourself what my excuse was for not making it last week- don’t.). And, it takes less than 30 minutes.  Cut back on your hamburger meat and add in some chopped bell pepper, mushrooms and onion. You can deglaze your pan with a little red wine and pretend you aren’t about to pour a bottle of store-bought tomato sauce on top. We will! If you aren't mixing veggies into your spaghetti, steam a bag or frozen broccoli or add a side salad to relieve my guilt!

 

Ham and Beans (5) – Any of you save your ham bone? I’m 99% my Memaw shoved one in our freezer when she was here. That baby is going on the crockpot with some pinto beans. Carb loading at its tastiest. I prefer to soak beans over night. In the morning drain and add to crockpot. Add 4 cups water, ham bone, bell pepper, salt, pepper, granulated garlic to taste. Cook on low at least 8 hours. You can spice it up with some chipotle in adobo or jalapeños, too! 

 

Produce

Onion (1)

Green onion (1)

Shredded cabbage (2)

Sweet onion (3)

Spinach (3)

Bell peppers (4, 5)

Mushrooms (4)

Deli/meat counter

Bacon (1)

2 lbs Ground hamburger or turkey breast (2, 4)

2 oz prosciutto (3)

Ham bone or salt pork (5)

Dry goods

2- 24 oz cans chicken broth (1)

10.75 can cream of chicken soup (1)

Can of black beans (2)

Salsa (2)

Tostados (2)

4- 2 oz flat breads (3)

Cooking spray (3)

Olive oil (3)

Whole wheat pasta (4)

Spaghetti sauce (4)

1 lb pinto beans (5)

Seasoning/spices

Black pepper

Salt

Taco seasoning (2)

Crushed red pepper (3)

Granulated garlic (5)

Fridge/freezer

Hash-browns (1)

8 oz block cream cheese (1)

Shredded cheddar cheese (1, 2)

Pimento cheese (2)

Sour cream (2)

Eggs (3)

Skim mozzarella (3)

Week of November 30, 2014

Happy Thanksgiving! I’m writing this before my family’s Thanksgiving because I’ll be busy tomorrow! I have to work the day we are hosting Thanksgiving dinner (Friday), but I’ve rallied all the troops and they are ready to put the finishing touches on everything- and by that I mean heads will roll if they do not have the house ready for guests when I get home from work! We will have exactly 90 minutes to get dinner on the table! Who says I’m not a good planner?

 

I have it all perfectly orchestrated in my head, and no doubt it will turn out wonderfully! I’m prepping the ham and turkey for the Misters in my life to cook tomorrow. I’ll get all of my yummy casseroles made today to be baked just before serving. I’ve tasked my little sister with the things which cannot be made ahead of time. And finally, I’ve begged Memaw to make the pumpkin pie, apple cobbler, dressing and gravy (mostly because she will put giblets in there and my little sister will throw a fit).

I’ll update the blog with more pictures after we have actually had our dinner, but for now you can see some pictures of what we have been up to since everyone started trickling in to town. Salmon smoking, beer brewing, placemat sewing and lots of snuggling!

This season, I have been overwhelmed by other people’s thoughtfulness. Mr. Rutledge and I are incredibly blessed with great friends and family. From coworkers sharing soup and beans or bringing soothing tea or lozenges when I was feeling poorly, to Memaws who show up with all the supplies to make homemade placemats for our first time hosting Thanksgiving, I can’t even begin to list all the people we are thankful to have in our lives. I’m especially thankful for a family who will gather around our table and bless us with their presence this weekend!

We pray you and yours have plenty to be thankful for this season and your hearts are full of joy! And get your GUNS UP! We are headed to the Texas Tech-Baylor game on Saturday!

This week, we will be using up some leftovers – don’t tell Mr. Rutledge! We are also having some pretty easy meals because I’m tired of cooking and ready to put up Christmas decorations! I received very strict instructions from Memaw on how to decorate our tree and the Rutledges plan to get it done this week so it has plenty of time to become a significant fire risk by Christmas Eve!

Ham & Broccoli Chowder (1) – Originally, I was thinking about cooking up some pinto beans with our leftover hambone, but then I remembered this ham and broccoli chowder my Memee (mom’s mom) makes. It’s been forever since I had it, but I think it will be a perfect meal for us this week!

Ingredients:

2 lbs fresh broccoli
2- 12.5 oz cans chicken broth
2 cups milk
1 cup cooked ham
¼ teaspoon pepper
1 cup light cream
½ lb Swiss cheese, grated
¼ cup butter
3-4 tablespoon flour

Directions: Cook broccoli with 1 can of broth in a large kettle for about 7 minutes. Remove broccoli from broth and chop coarsely. Add to kettle remaining can of broth, milk, ham and pepper. Bring to boil on low-medium heat. Make sauce in microwave of butter, flour and cream. Add to kettle. Then add back the chopped broccoli and Swiss cheese.

Turkey, Apple, Cranberry and Walnut Salad (2) – This salad sounds fantastic and I really should be going easy on the calories (apparently, it’s not “work appropriate” to wear sweat pants). We will be adding some leftover turkey for protein and to make it a complete meal! I may also make vinaigrette with our leftover cranberry sauce, too! We will see how the wind blows. 

Turkey & Avocado Wraps with Roasted Brussel Sprouts and Garlic Aioli (3) – Get these sprouts roasting first, then make your aioli. Put the wraps together just before you’re done roasting. For these wraps, just load up some tortillas with leftover turkey, sliced provolone, baby spinach, avocado, red bell pepper and Laughing Cow cheese wedges (Light garlic & herb).

Smoked Salmon Spring Rolls with Edamame(4) – Since we have freshly smoked salmon, I cannot wait to get some on my plate! Of course you can make the smoked salmon quesadillas (I’ll be taking these to my in-laws Christmas Eve dinner which is always a seafood extravaganza) or a cheese ball with smoked salmon, too! We are going to try this recipe and steamed edamame is my go-to asian side!

Green Chili Enchilada Soup (5) – My mom suggested we try this recipe! I love that is a crockpot meal. It’ll be perfect to enjoy while we decorate our tree this week! I’ll probably put the whole chicken breast (uncooked) in the crockpot and cook this on low all day. When I get home, I’ll pull the chicken out and shred it. I’ll add the corn, rice and cream cheese as soon as I get home from work. Should work out just fine and then it can cook all day while we are at work. Alternatively, you could use your leftover turkey in this. If you do that, I’d make it on the stove top and cook it only long enough for the flavors to combine so you don’t dry out the turkey.

*** I JUST NOTICED THERE ARE NO ONIONS IN THIS WEEK'S MENU. I MUST BE ILL!***

Produce

2 lbs fresh broccoli (1)
Mixed Greens or Spinach (2, 3)
1 Red Apple (2)
1 Green Apple (2)
2 Avocado (3, 4)
Red Bell Pepper (3)
Brussel Sprouts (3)
Lemon (3, 4)
Garlic (3)
Flat-leaf Parsley (3)
Asparagus (4)
Shredded Carrots (4)
Basil (4)
Mint (4)
Rice Paper Wraps (4) – *these are in the produce section of our grocery store near the dressings

Deli/Meat Counter

1 cup chopped ham (or leftovers) (1)
Feta (2)
Turkey (if no leftover) (3)
Provolone (3)
Light Laughing Cow Wedges (3)
Smoked Salmon (4)
Chicken Breast (5)

Dry Goods

4- 14.5 oz cans Chicken Broth (1, 5)
Flour (1)
Walnuts (or pecans if you have some leftover) (2)
Dried Cranberries (or fresh if you have leftovers) (2)
Apple Juice (2)
Apple Cider Vinegar (2)
Honey (2)
Oil (Canola or Olive) (2, 3)
Tortillas (3)
Mayo (3)
Soy Sauce (4)
Mirin or Rice Wine or Sherry or White Wine (4)
2- 15 oz cans Mild Green Enchilada Sauce (5)
2- 4 oz cans Diced Green Chiles (5)
Instant Rice (5)

Spices/Seasonings
Salt, Pepper
Crushed Red Pepper (4)
Cumin (5)
Onion Powder (5)
Garlic Powder (5)

Fridge/Freezer
Milk (1)
1 cup light cream (1)
½ lb Swiss cheese (1)
¼ cup butter (1)
Orange Juice (4)
Edamame (4)
Corn (5)
8 oz Cream Cheese (5)
Monterrey Jack Cheese (5)

Week of Thanksgiving!

Thanksgiving is here and The Rutledges are hosting for the first time! Luckily, my siblings love me and they aren’t too harsh of critics. I’ve also taken the approach “divide and conquer.”

My family loves to get together and just be bums (play games, watch movies, take naps, laugh at each other and EAT)! This year is no different, my dad’s parents, dad and siblings will all be in town for the Texas Tech vs. Baylor game. Loser does dishes.

Mr. Rutledge feels like we should discuss some ground rules for a Trout family holiday. There are a few things that one can always expect when Trouts get together:

• Meals will be skipped. We almost never get up and around in time to have three square meals a day. However, we make sure everyone gets in plenty of calories in two meals. Plus snacks. And desserts.
• There will be naps. We Trouts get really excited to watch a football game, golf tournament or movie. Then we promptly pass out.
• Tyler will tell an inappropriate story. He thinks he is funnier (impossible, I know) than the rest of us. My brother Tyler is an incredible story teller and can gather a crowd. However, as his once-cross-eyed little sister, I can tell you he will take cheap shots. 
• Memaw will offend someone. She is pretty funny, but she doesn’t always mean to be. She is genuinely the most loved person I’ve ever known. Every person who has ever met her has adored her, but she still somehow manages to put her foot in her mouth. I’m certain I inherited this quality of hers, but pray I inherit more of her traits. Here is a picture of Memaw not cooking in the kitchen. Instead, she is dancing with my daddy. 

• Papa Jack will tell every single one of his grandkids to “Get somewheres!” Growing up, we thought that “Grumpy Old Men” was based on Papa. He’s cantankerous, but it’s all an act. One of his favorite tricks is to pretend to be annoyed any time someone steps around him or gets between him and the television. Here is a picture of him at our wedding not following his own advice. There are at least a dozen photos like this. 

• Mr. Rutledge will come to the rescue. I perpetually bite off more than I can chew and I’m a perfectionist, but he always covers my mistakes and calms my nerves. Since the very first time he met my family, he fit right in and became one of my favorite things about this family. A part.

So this week, I’m sharing some of our family’s favorites. Let’s be honest, you’re not going to cook anything else this week! I am not going to tell you how to make a turkey or a ham for a couple of reasons. One: can’t you just buy a spiral ham that just has to be warmed up? Two: I’ve only made one turkey in my life. It had great taste, but I did whatever Memaw told me to do. So, you’re on your own there! And though I’ll admit I’m no turkey expert, I’ll keep a very watchful eye on Mr. Rutledge while he preps ours.

 

Dressing: Everyone (pictured above) at my house loves my Nanny Harvey’s dressing. Me? Not so much. Don’t tell them. Please. As for me, I prefer this sweeter option. This is my friend Kayla’s family recipe.

Ingredients:

            9x9 inch cornbread, crumbled

            Few pieces of wheat bread

            1 onion

            1 apple, chopped

            Poultry seasoning

            Pepper

            Cinnamon

            Fresh rosemary

            Fresh sage

            2 Tablespoons maple syrup

            1 can chicken broth

            1 egg

Directions: Crumble, tear bread. Sauté onion and apple in olive oil until tender. Season to taste with dried, fresh seasonings. Add veggies, syrup and seasonings to bread mixture. Add broth. Give it a quick taste. If you like it, go ahead and add egg. You want to be sure you like the taste before you add in the egg. Pour into greased baking dish (9x13” inches). Cover with foil and bake at 350 for about 30 minutes. Then, remove foil and bake another 30 minutes.          

 

Yummy Sweet Potato Casserole: Once upon a time, we had candied yams at Thanksgiving. Then, I met Mallory and she changed my life. She introduced me to this dream recipe! This Trout family substitute is much less controversial than the dressing sub above.

Ingredients:

            4 cups of sweet potatoes, cubed

            ½ cup of white sugar

            2 eggs, beaten

            7 tablespoons butter, softened

            ½ teaspoon of salt

            ½ cup of milk

            ½ teaspoon of vanilla extract

            ½ cup of packed brown sugar

            1/3 cup of all-purpose flour

            ½ cup of chopped pecans

Directions: Preheat oven to 325. In a sauce pan cover sweet potatoes with water and cook over medium heat until tender; drain. In a mixing bowl, add potatoes, white sugar, eggs, 4 tablespoons of butter, salt, milk and vanilla. Mix until smooth. Transfer mixture to a 9x13” baking dish. In a small mixing bowl, mix the brown sugar and flour. Then, cut in the butter until the mixture is course. Then stir in the pecans. Sprinkle this mixture over the sweet potato mixture. Bake in a pre-heated oven 30 minutes or until the topping is lightly browned.

 

Uncle Rob’s Layered Peas Salad: My Uncle Rob makes this salad better than anyone I know! It is fantastic. I pretend he makes it just for me. This recipe is best if you make it the day before and let it hang out in the fridge overnight.

 

Layer a 9x13 inch glass dish or trifle in this order: 1 head of lettuce (chopped or shredded), 1 cup of chopped celery; 1/2 green bell pepper chopped; 1 bunch of chopped green onions; 4 boiled eggs chopped and 1 package of frozen peas. Follow with dressing (1 pint mayo and 2 tablespoons of sugar- well-mixed). Top with 1 package of low-fat shredded cheddar cheese and 5 pieces of cooked, crumbled bacon. Cover tightly and refrigerate.

 

Broccoli cheese casserole: Now, I don’t know if she reads this blog, but if she does she should know this is coming… My Great-Aunt Darla is a special lady. My first memory of her is the time I asked her what made her so great! I couldn’t figure out why I had all these Aunts and then Great Aunt Darla. Then, one year, she was in charge of this casserole. She totally botched it up and forgot to add the rice. No one noticed the folly until half-way through the family dinner. She still gets grief, but I choose to believe this grief is well-deserved.

Ingredients:

            ½ cup chopped celery

            ½ cup chopped onion

            1 stick of butter

            1 package frozen broccoli

            8 oz cheese whiz

            1 can of cream of mushroom soup

            1 small can pet milk or regular milk

            ¾ cup cooked rice

            Shredded cheddar cheese

Directions: Pre-heat oven to 350. In a large skillet, cook celery, onions and butter until clear. Add package of frozen broccoli and cook until tender. Then, add cheese whiz, mushroom soup, pet milk and rice. Mix well with spoon and transfer to a greased 9x13 inch dish. Top with cheese and bake until cheese melts.

*I have no idea how long that is because Memaw didn’t say. Please note, this is the real reason why I did not use Nanny Harvey’s dressing recipe. The directions are not exact and I have OCD. Also, Memaw has been assigned to bring the dressing and she will cook it perfectly.

 

Nanny Harvey’s crust- This is the best crust for ANYTHING. Quiche, pies or pot pies. Nanny Harvey was my Great-great-grandmother. She lived to see 5 generations, just like her mother Pemaw. It was so incredible to grow up with Nanny Harvey. I have so many priceless memories in the kitchen and on the back porch with her. I never baked a pie with her, but Memaw shared the recipe with me. My crusts never look pretty like theirs but not for lack of effort!

Ingredients:

            1/3 cup plus 1 Tablespoon of shortening

            1 cup of all-purpose flour

            2 teaspoons of salt

            2 to 3 tablespoons cold water

Directions: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water (1 tablespoon at a time) tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Shape into a ball. Place on floured counter and roll pastry 2 inches larger than inverted pie plate with a flour-covered pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side. Heat oven to 475. Prick bottom and side of crust thoroughly with fork. Bake until light brown (8 to 10 minutes).

 

Memaw’s Cream Pie- Memaw loves to make pies for any occasion, but especially holidays. She will make 6 or 7 pies if you don’t want her. Literally, she will make a whole pie for every person expected at the table. I took a poll from family members and these were the most popular pies.

Ingredients:

            ¾ cup sugar

            3 egg yolks

            ½ cup flour

            2 cups milk

            2 tablespoon butter

            1 teaspoon vanilla

In a saucepan, stir egg yolk into sugar and flour. Add milk. Cook until thick Add 2 tablespoons of butter and 1 teaspoon of vanilla. For chocolate, add 1/3 cup cocoa to sugar and flour mixture. For coconut, put in 1 cup of coconut. Add to pie crust. Bake at 350 for 12 to 16 minutes until golden brown.

Good luck and remember to thank God for all your blessings this year!

Week of November 16, 2014

Well, I lied to you. This week is not the week I need to share Thanksgiving recipes from our table… that’s next week. Luckily, I’ve got a head start on it already!

 

Winter is hitting all of us with this polar vortex (when did “polar vortex” become a thing, anyways?), so we are going with some hearty meals this week. Too bad Wrigley (our Maltese) got a haircut and is totally unprepared for the colder temperatures. He shamelessly rocks his sweater-vest. Daisy (our Golden Retriever) has decided to gain back 4 of the 28 pounds we have helped her lose since we adopted her last December. She is certain the added pounds will keep her warm. Here is a quick look at last week's meals and Wrigley trying to keep warm. 

 

 

Stromboli with homemade ranch dressing (1) : I told you my little brother was a super cutie, right? Well, his first grade teacher thought so too. So much so, she invited us all over to her house for dinner when we were moving from Odessa, TX. She made Stromboli and the pizza-loving Trout kids all fell in love. Thaw this dough in a coated loaf pan while you’re at work. When you get home, layer your favorite pizza fillings and fold it (kind of like a burrito, tucking both ends). Then, make an egg wash with a little oregano and garlic powder. Then, bake for about 25 minutes or so until the crust is a light golden brown. Serve with marinara or make some ranch! This meal is heavy and I refuse to apologize for it. I’ve been craving it for weeks. To lighten your calories, add a salad to your plate. Or not. I’d pick the latter.

 

Pork Chalupas and Beans (2): My local Brookshire’s had these buy one get one for a penny! My freezer is obviously full of pork now. I’m going to mix up a couple of recipes here. My Memee (maternal grandmother) makes these Chalupas and serves them for a crowd (made into tacos, burritos, nachos or salad). I think it needs a little more spice so I’m taking notes from the Spicy Dr. Pepper Shredded Pork we made on the first week of the blog (Thanks to the Pioneer Woman). This is going to make a big portion, so plan to freeze, share or feed an army. I’m planning to make this when all the Trouts are here for Thanksgiving and everyone wants something that isn’t turkey! The leftovers are great in stuffed peppers, enchiladas or as the base of a Mexican style stew. I’ll warn you, the sauce can be greasy, so consider skimming the fat off.

 

Ingredients:

1 roast (beef or pork)

1 lb dry pinto beans

1 can of Dr. Pepper

1 can of chipotle in adobo

2 can fire-roasted tomatoes

1 onion, diced

1 bell pepper, diced

2 tablespoons of brown sugar

1 tablespoon of salt

2 tablespoons garlic powder

 

Directions: Place beans in a large dutch oven (cover with 1 inch of water, this is why you don’t have to soak them). Then, place roast on top. Throw everything else on top.Bake for 12 hours at 250 degrees.  Once the meat is cooked through, pull out the pork and shred. Now is a good time to skim that fat off the top. Serve as tacos, nachos or rice bowl. I’d suggest skimming the fat once the broth cools as well.

*Alternatively, you can put all of the above in a big ol’Crockpot and cook on low for at least 8 hours.

 

Chicken Tortilla Soup (3): This is a similar taste to the above recipe, but much leaner. You certainly don’t have to make both, but I’m craving smoky Mexican flavors this week. This recipe says it serves 2. That must be a joke. I’ve fed 4 easily with it (2 of them my brothers in college). However, we all know I don’t really follow measurements so I probably used little more chicken and 2 cans of roasted tomatoes. You could (should) also add some shredded carrots and diced celery to sneak in some vegetables, Ok?

 

Roasted Pepper Pesto Pasta (4): On Veterans’ day, I watched a bunch of cooking and house renovation shows. I found this recipe that I’m excited to try and added at least 7 things to Mr. Rutledge’s honey-do list! So as not to lead you astray, we went ahead and snuck this meal in this week. I forgot to roast the garlic (oops!), but it was still delicious. I added artichoke hearts and Mr. Rutledge added bacon. I think roasted tomatoes and asparagus would be great in here. Plus, the veggies will help fill you up without as much pasta so I'm adding them to your grocery list! Thanks, Deeya, for the fresh basil! This pesto is legit and the pasta was great! Let me know what you think.

 

Smoked Salmon Quesadillas (5): This is a super fast, easy meal. It’s even better when you have some of your dad’s smoked salmon (hint, hint, Dad. Get to smoking some salmon!). All you have to do is slice up some purple onion and sauté with crushed red pepper, garlic and olive oil. Then, slice up some avocado. Layer tortillas with salmon,onion mixture, Mexican cheese and avocado. Heat a non-stick skillet and spray with cooking spray. Once the pan is warm, drop in your quesadillas. Once it is browned on one side, flip and cook on opposite side. I’m better than Mr. Rutledge at flipping these babies. He gets mad every time! Make some extra because they’re just as good leftover for lunch!

 

Produce

Chives (1)

Italian parsley (1)

2 white onions (2, 3)

1 bell pepper (2)

2 bulbs of garlic (3, 4, 5)

2 red onions (3, 5)

Cilantro (3)

Lime (3)

Shredded carrots (3)

Celery (3)

Basil (4)

Flat-leaf parsley (4)

Orange or lemon (4)

Asparagus (4)

Tomatoes (4)

Avocado (5)

 

Meat counter/deli

Pizza toppings (1)

Beef or pork roast (2)

1 lb chicken tenders (3)

Bacon (3)

Smoke salmon (5)

 

Dry goods

Mayonnaise (1)

White wine vinegar (1)

1 lb pinto beans (2)

1 can Dr. Pepper (2)

2 cans of chipotle in adobo (2)

3-4 cans fire-roasted tomatoes (2)

Brown sugar (2)

Tortillas (2, 5)

3 cups chicken stock (3)

Olive oil (3, 4)

Tortilla chips (3) – if desired

Walnuts or hazelnuts (4)

Roasted red peppers (4, or can buy fresh)

Artichoke hearts (4)

Whole wheat penne pasta (4)

 

Spices/seasonings

Garlic powder (1, 2)

Oregano (1)

Dill (1)

Bay leaves (3)

Crushed red pepper flakes (4, 5)

Salt, pepper

 

Fridge/Freezer

Rhode’s frozen loafs (1)

Mozzarella (1)

Eggs (1)

Sour Cream (1)

Buttermilk (1)

Mexican cheese or sharp cheddar (2, 3, 5)

Grated Parmigiano-Reggiano (4)

Mascarpone, crème fraiche or heavy cream (4)

Salsa (5)