Friday, October 31, 2014

100 Days of Happy Photo Challenge: Week 14

Week 14: The Last Full Week and a Most Happy Halloween!

Day 92: 10/24: Hawaiian Dreams

Day 93: 10/25: Hocus Pocus Group Costume



Day 94: 10/26: CA Adventure Survey Mark

Day 95: 10/27: Special Delivery Leaves

Day 96: 10/28: Pumpkin Seeds

Day 97: 10/29: Not so Scary Movie Nite


Day 98: 10/30: Cosplaying at Disneyland

Thursday, October 30, 2014

A challenge is good. It takes you out of you comfort zone.

I keep trying new things. Which, if I recall my original goal for this blog, is the reason I started it. At the same time, I have to remember that just because things are commonly made in my kitchen, doesn't mean they are "boring" to my reader. So I decided to try to make some that I never dreamed I would make (mainly because Trader Joe's has some excellent versions of pasta).

With out further ado, here is my attempt at Gnocchi from "Justataste"

Sweet Potato Gnocchi  
Ingredients:
For the gnocchi:
2 (1-pound) red-skinned sweet potatoes
1 (12-oz.) container fresh ricotta, strained in a sieve for 2 hours <I used cottage cheese actually!>
1 cup grated Parmesan cheese
2 teaspoons salt
2 1/2 cups (or more) all-purpose flour
For the brown butter:
8 Tablespoons (1 stick) unsalted butter
1/4 cup loosely packed sage leaves
3 Tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Parmesan cheese, for serving
Directions:
Make the gnocchi:
Scrub and dry the sweet potatoes, then prick them all over with a fork. Place the sweet potatoes on a plate and microwave them on "high" until they're fork-tender, about 5 minutes per side. Remove the sweet potatoes from the microwave, cut them in half, and then scoop the flesh into a medium bowl.  <I ended up baking mine in a 400 degree oven for 45 minutes, because I like that more than microwaving them...and I'm crazy.>
Using a fork, thoroughly mash the sweet potatoes, or alternately, pass the sweet potato flesh through a ricer.
Transfer 3 cups of the mashed sweet potatoes to a large bowl. Add the strained ricotta, stirring until thoroughly combined. Stir in the Parmesan cheese and salt, and then start adding the flour, 1/2 cup at a time, until a soft dough forms. (See Kelly's Notes.) Shape the dough into a large ball.
Lightly flour a baking sheet and set it aside. Lightly flour your work surface and divide the dough into six equal portions. Take one portion and roll it on your work surface or between your hands until it's about 20 inches in length. Cut the dough into 20 pieces to form each gnocchi then transfer them to the floured baking sheet. Repeat the rolling and cutting process with the remaining five pieces of dough.
Using the back of a fork, press each gnocchi into the tines to form indentations.
Prior to cooking the gnocchi, make the brown butter sauce (recipe follows).
To cook gnocchi:
When you're ready to cook the gnocchi, bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water, stir, and then let the gnocchi cook until they float back up to the top, about 1 minute.
Remove the gnocchi with a slotted spoon to a serving bowl. Repeat the cooking process with the remaining gnocchi.
Toss the warm gnocchi with the prepared brown butter sauce. Garnish with Parmesan cheese and serve.
Make the brown butter:
Melt the butter in a medium saucepan over medium heat, stirring occasionally. Cook the butter until the foam subsides and it begins to turn a golden brown color, about 3 minutes. Turn off the heat and add the sage leaves, allowing them to cook for 1 minute.
Remove the brown butter from the heat and stir in the balsamic vinegar, salt and pepper. Serve immediately with the sweet potato gnocchi.
Kelly's Notes:
Sweet potatoes will vary in how much moisture they contain, but it's important to not add too much flour or your gnocchi will be dense. The goal is to add the least amount of flour while still making a cohesive, pliable dough. You should end up using roughly 2 cups of flour to reach this point.

Look at the yum! (AKA BROWN BUTTER)

Cutting the pieces of goodness...

I think that next time I make this, I will cut the pieces half the side, simple because I like my unstuffed pasta a bit on the more manageable size. Granted, I am smaller that the average adult, so it is possible that, as Husband said, that this is not a universal truth.


This turned out amazeballs. Like SO good. I love browned butter and it crisped the sage leaves so nicely and made a lovely sauce to coat the gnocchi. Plus, you can never go wrong with a bit of balsamic in the mix in my opinion. The gnocchi itself definitely needs to be made with ricotta (verses cottage cheese) to amp up the flavorfulness. Withou tthe sauce, this dish would be considered only good and not spectacularness I am rating it at right now.

Until the next miracle via food....(yeah, I said it)...


Wednesday, October 29, 2014

We all scream for Ice Cream (unless you are lactose intolerant)!

I made ice cream for the first time. I made it a couple times, so now I share with you what I have learned from these two different recipes:

Ingredients
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
2 teaspoons vanilla
Pinch salt
Good quality chocolate, for garnish
Directions
Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls.




This turned into a much more like Creamed Ice versus a Ice cream. I was like a sorbet of milk versus a lovely creamy dessert. It did the job well when paired with a brownie, but it wasn't worth keeping after the baked good were gone.

And I also tried out:
(yields 1 quart)
1 1/2 cups heavy whipping cream
1 1/4 cups whole milk 
1/2 cup + 1 tbl dark brown sugar
1 1/2 cups whole coffee beans
3 egg yolks
1/4 cup + 2 tbl Irish whiskey
1 tsp vanilla extract
1 tbl dark chocolate flakes
DIRECTIONS:
1. In a medium saucepan, heat heavy whipping cream, whole milk, and dark brown sugar over medium heat, stirring frequently until mixture starts to simmer. Pour in coffee beans, stir, remove from heat, and let sit for an hour. 
2. After an hour, reheat the mixture on medium heat. While the mixture is heating, whisk the egg yolks with the whiskey and the vanilla extract. Once the cream and milk starts to simmer, take a tablespoon of the mixture and pour it in with the egg yolks to slowly warm them up. Stir quickly. Add a few more tablespoons, one at a time, stirring constantly. Pour the heated egg yolks in with the milk and cream. Remove the saucepan from heat and stir for about 30 seconds. 
3. Let the mixture cool for about 30 minutes. Put in a container with plastic wrap right over the custard. Place in the fridge to ripen, preferably for at least eight hours.
4. Pour it into an ice cream maker and churn according to manufacturer's instructions. When ice cream is ready, scoop out and garnish with a dollop of homemade whipped cream and dark chocolate flakes. 




This one has the addition of egg yolks, heat, and a "ripening" period. This one has the better texture and consistency EXCEPT that I ground the coffee. I thought that it would blend seamlessly slip into the ice cream. I was wrong. While it doesn't bother Husband or most of my friends, I can't stand the texture of the ground coffee. Next time, I will make this with whole beans or Starbuck Via.

A note of warning though...use decaf if caffeine messes with you like it does me.

Until the next nom nom...

Tuesday, October 28, 2014

Stuffed with Fall

Y'all...it just needs to be fall...

I don't know why I expect it to be like the Midwest every time we hit October, but I do. Anyway, I rung in the season earlier this month with this little ditty which I am finally getting a chance to write about: Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

Ingredients:
1/2 cup (uncooked) of Quinoa
1 Acorn Squash
4 Tablespoons Brown Sugar 
2 tablespoons Olive Oil
1/2 cup chopped Broccoli
1/2 a Red Bell Pepper
1/4 cup chopped Red Onion
1/2 cup chopped Mushrooms
Salt and Pepper, to taste
Method:
Preheat the oven to 400 degrees
Slice the acorn squash in half and seed it. (I toasted my seeds on the side for about 10 minutes)
Sprinkle the brown sugar on each half of the acorn squash and roast in the oven for 45 minutes.
Cook up the 1/2 cup of quinoa per the instructions on the packaging.
Heat oil in a pan and saute the vegetables, adding salt and pepper to taste.
When the squash is done, empty the "juices" that have puddled in the cups into the veggies.
combine the quinoa and sauteed vegetables and place in the squash.
Serve with another fall favorite (or if you aren't vegetarian or vegan, sauteed chicken) on the side.


A filling, easy vegetarian and vegan, meal!

Toasted Acorn Squash Seeds - Light and Crisp

This was a very good dish. I initially didn't add enough brown sugar to the squashes so it was a little less flavorful that I had imagined, but I have adjusted the recipe to fix that. Also, as I am not vegan, I used a bit of butter as well in the squash. This was a very good meal for Husband and I to change up from the plethora of soups and chilis we have been eating. If you like Acorn squash, but don't want it to taste candied, this is the dish for you!

Until the next meal....

Monday, October 27, 2014

BFMH: Brunch Enchiladas

Here we go, another excellent breakfast! There really isn't a lot to say about this recipe except that I think at this point in the breakfast game, I believe that tortillas are a staple to have in the home.

Brunch Enchiladas
Ingredients
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups (8 ounces) shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, lightly beaten
1/4 teaspoon salt, optional
Method
In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
In another large bowl, combine the flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving. Yield: 10 servings



As you can tell from the photo, I tenthed this recipe. It turned out VERY nicely and I highly suggest it. I will definitely make this for company at a later date.

Friday, October 24, 2014

100 Days of Happy Photo Challenge: Week 13


Week 13: In the Home Stretch

Day 85: 10/17: Flowers From My Husband


Day 86: 10/18: Total Patton Package

Day 87: 10/19: Granny Cart


Day 88: 10/20: Menu for the rest of the month


Day 89: 10/21: Note from my Husband


Day 90: 10/22: Girl's Nite Out

Day 91: 10/23: Hungarian Paprishka


Thursday, October 23, 2014

a big bowl of LOVE...

Another favorite soup of mine is Corn Chowder. Like have crazy cravings for it...

Corn and Potato Chowder
INGREDIENTS
24 ounces red potato, chopped
1 (16-ounce) package frozen corn
2 can creamed corn
3 tablespoons all-purpose flour
6 cups chicken stock (or vegetable stock, for vegetarian!)
1 teaspoon dried thyme
1 teaspoon dried oregano
3 stalks of celery
1/2 of a red bell pepper
1 onion, chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup heavy cream
INSTRUCTIONS
Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. Stir in stock, thyme, oregano, celery, pepper, garlic, onion, salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in heavy cream.
Serve immediately.

a big bowl of LOVE
As you can see, I changed this recipe a little bit for the original. I added cream corn (I like things really corny) and I used actually onion and garlic instead of the powdered stuff. I also added celery and red bell pepper, neither of which do I normally like, but I miss it when it isn't in this soup. So I put it in.

Another recipe I like for this dish when I am feel a bit more overachieverish is from The Storyteller Cafe in Disneyland. You can find the recipe here.

Until the next meal...


Wednesday, October 22, 2014

My Fall favorite is not a "PSL"...

I love butternut. While I am not a fan of PSLs, I must say that butternut is my fall flavor of choice.

Butternut Squash Soup with Sage
Ingredients
1 medium butternut squash, cut lengthwise in half, seeds removed
4 tablespoon(s) olive oil
2 medium stalks celery, chopped
3 green apples, cored and chopped
1/2 large onion, chopped
2 cloves of garlic
1 carton(s) (32-ounce) vegetable broth
3 sprig(s) fresh thyme
1 bay leaf
1 tablespoon(s) chopped fresh sage leaves
Salt and pepper
Water and Milk (Non vegan Option)
Directions
Preheat oven to 425 degrees F.
Place squash halves, cut sides down, in prepared pan and roast 30 minutes or until very tender when pierced with knife. Toss  celery, apples, onion, and garlic with olive oil and roast with butternut squash. Cool until easy to handle; with spoon, scoop squash from shells and place in large bowl. Discard shells.
Put all roasted vegetables and fruit into a saucepan and cover with stock. Stir in thyme, bay leaf, 1 tablespoon sage, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Cook 25 minutes, stirring occasionally. Remove thyme and bay leaf. Using an immersion blender, cream the vegetables and chicken stock together until smooth and thick. Continue to simmer
stirring in additional water for desired thickness. Also, if you'd like, you can add 1/4 - 1/2 cup of milk to enhance the creaminess factor. Obviously, it is no longer vegan then.
To serve, ladle soup into shallow bowls; garnish with croutons and crisped sage leaves, if desired.

Yup, that is a lot of butter on that bread. I ain't scared.

This is one of my favorite dishes over the Fall season. I make it specifically to have some frozen for the season as it is easily Lactose and Gluten Free as well as being Vegan and Vegetarian. Perfect for all my friends and their diets of choice! Make this and enjoy it, cuz you will.

Until the next bowl of joy...

Tuesday, October 21, 2014

WHOktoberfest!

We celebrated Oktoberfest as well as Doctor Who Night this past Sunday. We decided to call it WHOtoberfest. Our host took care of the Brats and Sausages, another friend did soft pretzels, my walking buddy brought an apricot torte, and Husband and I brought Beer Cheese Soup and the family recipe for Sauerkraut.  
Ingredients:
32 oz chicken broth ( or veggie broth to make vegetarian friendly) 
12 oz beer 
1 cup of carrots, finely diced or shredded
1/2 cup celery, finely diced 
1 cup onion finely diced
1 Granny Smith apple, peeled, cored, diced <Added by me>
2-3 cloves of garlic, minced
1 tsp Worcestershire sauce 
Dash nutmeg
Dash of Paprika
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper 
1 tsp salt
1/2 tsp pepper
3 cups sharp cheddar cheese, shredded 
1/2 cup heavy cream
1/4 cup cornstarch
Directions:
Place all chicken broth, beer, carrots, celery, onions, apple, garlic, Worcestershire sauce, nutmeg, paprika, dry mustard, cayenne, salt, and pepper into your crockpot. Cover and cook on LOW for 6-8 hours. 
Once time is up, remove lid and stir in shredded cheese, and heavy cream. Stir until cheese is melted. Next whisk in cornstarch. Recover and cook for 10-15 minutes longer. 
For a smooth soup (which we prefer for this soup), use an blend soup in batches, or use an immersion blender before serving.  
Garnish with bacon if you have it on hand.

Bock Recipe: Sauerkraut with Bacon and Apples Recipe
Ingredients
1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, finely chopped
2 cloves garlic, minced
3 cups unfiltered apple juice
1/4 cup white wine vinegar
2  secret ingredients
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)
Method
Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes. Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.
Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and cook for a minute more.
Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.
Add the sauerkraut and bacon to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.


Here they are in their glory...

The soup was started in the Crockpot, but then was transferred to the the party location so it moved into a regular pot.

The flavor on both items turned out very nicely. I was unhappy on the smoothness of the soup, but I think I can fix that by simply taking the extra time and effort to use the Blender and not just the immersion blender. Most people at the party claimed that they didn't like Sauerkraut, but most of them ate some! I must be doing something right.

Until the next Doctor Who night (and who the Heck is Missy?!)....



Monday, October 20, 2014

BFMH: Breakfast Tostada

I don't need to write much about this dish. This breakfast was solid.

Ranchero Breakfast Tostadas
BLACK BEAN MASH:
2 cups cooked black beans
1 green bell pepper, chopped
1/2 an onion, chopped
2 green onions, white and green parts, chopped
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
Also:
8 small corn tortillas
Extra-virgin olive oil, for brushing
1 tablespoon coconut oil or unsalted butter
8 eggs
DIRECTIONS
Whether cooking the beans from scratch or using canned, drain the beans and add them to a saucepan over low heat and warm through. Add onion, green pepper, cumin, salt, and pepper and saute until everything is well combined and softened. Then mash with a potato masher or a large fork until coarsely mashed but not entirely smooth. Taste for salt and pepper, then turn off the heat and keep covered until needed.
Lightly fry each tortilla in a pan with a little fat until lightly crisped.
Fry eggs to your desired doneness level.
Build a tostada by topping a tortilla with about 1/4 cup of the bean mash, (I added chicken as well since I had some left over), and 1 egg.
Repeat with the remaining ingredients. 
Garnish to taste with sour cream, cheese, tomatoes, hot sauce, avocado, cilantro, lime etc.  



This was delicious. I attribute the success to the Black Bean Mash completely. I actually ended up having this for dinner, but it was totally worth it. 

Friday, October 17, 2014

100 Days of Happy Photo Challenge: Week 12

Week 12:

Day 78: 10/10: Rift Album by Phish: Silent in the morning / Suspended in the trees / Lunch time comes you've found your voice / It brings me to my knees / The volume just increases / The resounding echoes grow / Till once again I bask in morning stillness, I love so

Day 79: 10/11: Got to reconnect with a friend of 22 years and catch up on the last 11.

Day 80: 10/12: Excellent beer and even better company!

Day 81: 10/13: Husband win.

Day 82: 10/14: Cool Weather!


Day 83: 10/15: Cloud Cover

Day 84: 10/16: where the sidewalk ends...

Thursday, October 16, 2014

An adventure with what was in the kitchen...

One night I didn't have something planned out to make. Crazy, I know. It ended up being a really good experience because I looked into the the pantry and fridge and figured it out. This is what I came with after a quick search on Pinterest and internet:
INGREDIENTS
1 lb. chicken breasts
½ tsp. each salt & black pepper
1 can {14.5. oz.} chicken broth
⅓ cup lemon juice
2 tsp. honey
8 oz. green beans, cut into 1 -inch pieces
3/4 cup small bite pasta
Parmesan Cheese
INSTRUCTIONS
Cut chicken into 1 inch cubes. Sprinkle with salt and pepper.
Pour broth and lemon juice into a large pot; bring to a boil and add chicken.
Cover and reduce heat to medium.
Cook for 9 minutes, or until chicken is cooked through.
Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5 minutes.
Stir in remaining ¼ tsp. salt and pepper.
Whisk in honey.
Add 2 cups water to pot and bring to a boil.
Add pasta and cook for 10 minutes or until pasta is tender and most liquid has been absorbed.
Add green beans to pot for final 4 minutes of cook time.
Stir chicken back into the pot and serve!
Garnish with Parmesan cheese.


This turned out very nicely and, while I don't think that I will make it again, I learned a lot about making a sauce of this nature as well as making a pasta dish without a tomato based sauce.

Until the next experiment...

Wednesday, October 15, 2014

Failed(ish) Attempts at Pesto Bread

So in my pursuit of expanding my baking over the course of this year, I tried another type of bread recently. There is this BEAUTiful pin that just makes you want to win. Want to know if I managed to hit a home run? Read on...


Pesto Bread

Ingredients
1 ¼ cup water
2 1/3 tsp active dry yeast
1 tsp granulated sugar
1 ½ cup all purpose flour
1 c white whole wheat flour
1 tsp sea salt
3 tbsp Parmesan
Method
Heat water to 115 degrees.
Dissolve yeast and sugar in water.
Allow yeast to proof(see that it foams a bit to see that it is actually active).
Combine flour and salt in your stand up mixer with dough attachment
Run on low speed, slowly adding yeast mixture.
Increase speed to medium high, mixing until dough become a clean ball.
Shape dough into smooth ball and transfer into a greased bowl
Cover and allow to rise for an hour.

(Now is a good time to make some pesto...or pull out your store brought stuff)

Roll out dough into 10 X 20 rectangle.
Spread out pesto over the rectangle.
Roll dough tightly starting with 10 inch side.
Cut in half down the long center.
Braid dough and then allow to rise for 30 minutes.

Bake at 350 for 40 mins.

Do you see the swirls of pesto? 

Sooooooo...my bread didn't rise. MAYBE it did about an inch, but not much more than that.

Not sure what I didn't wrong exactly. I fell like I need to discipline myself a bit more with my measurements. While this bread was short and dense, it was still quite tasty and I will try it again. Maybe after I master a slightly less involved bread.

Until the next loaf...

Tuesday, October 14, 2014

The First Anniversary of My Pinterest Board: Live Blog!

To begin at the beginning:

My excitement was typical of me and projects. I was jazzed and diving head long into the work with out much time or care for other things in my life. My first priority (Besides God, Husband, and Family) was working on and deciding what this would become. I knew when I started this bad boy, that my interest in it would come and go like waves on the sand. From past projects and obsessions, I was aware that I would get tired of this obligation that I set upon myself.

A year later:

Miraculously, a year and 299 posts later, I sit down to reflect on the year that has flown by with a joy and desire to continue this blog for another year. I thought this would be an experiment, that I had to see to the end. Despite what I had predicted, the aforementioned "end" was not just a year. I am happy to say that will be going on for at least another year. I recognize that the frequency of my posts will change with Time and Obligations, as they already have, but for now, We shall continue.

Goals for this next year of blog writing:

I will set myself a goal of in a year from today it will be my 550th post. That gives me the goal of post every weekday as I have been with 11 "vacation days" for extra busy (or extra lazy) points over the course of the year. Also, I will attempt to follow this loose format to diversify my cooking and writing: Monday: BFMH, Tuesday & Thursday will be what ever I darn well please, Wednesday will be Meatless/Vegan Meals and "Phriday" will be Photos "Phocused"(Teeheeteehee).

My 300th Post:

So I figured that today, on the FIRST anniversary of my blog that I would list out the subject of this year's posts so you can have a quick reference and see what you might have missed! If you would like to see the Master list of the Breakfasts For My Husband (BFMH): Year One, you can go here.

Here stands My Pinterest Board: Live's 300th Post! I feel accomplished.

The Weekday Posts:
10/14/2013 – Hey, I’m starting a blog!
10/16/2013 – BFMH up until this point
10/24/2013 – Jones Special
10/25/2013 – Stuffed Bell Peppers
10/26/2013 – Grilled Cream Cheese Sandwiches

10/30/2013 – Hot Chocolate Recipe

11/05/2013 – Twice Baked Cauliflower
11/06/2013 – Biscuit Pizza
11/08/2013 – Attempts at Butter Beer
11/09/2013 – Sticky Buns

11/13/2013 – Mushroom Cap Pizza
11/19/2013 – Salmon Packets
11/21/2013 – Why you should be determined when Losing Weight
11/22/2013 – Butter Beer Redux
11/23/2013 – Egg Muffins

11/25/2013 – My London Collage
11/28/2013 – Happy Thanksgiving
11/29/2013 – Creamed Onions and Peas
11/30/2013 – Cranberry Cream Cheese Pinwheels

12/02/2013 – Cottage Pie Recipe
12/03/2013 – The Turkey Broth Project
12/04/2013 – Garden Soup

12/09/2013 – Pumpkin Pie
12/13/2013 – Sumbitches – First Try
12/14/2013 – Honey Cloud Cake

12/16/2013 – Pot Roast
12/17/2013 – Egg Nog
12/18/2013 – Cauliflower Tortillas 
12/19/2013 – Spritz Cookies
12/26/2013 – Packing for a Trip
12/27/2013 – Airplane Food

01/04/2014 – Swedish Pancakes
01/07/2014 – A Kindle: Lost
01/09/2014 – 30 by 30 list
01/10/2014 – Cosplays for Pax
01/11/2014 – Idaho Sunrises

01/13/2014 – Pad Thai
01/14/2014 – Makin' bacon
01/17/2014 – Chocolate Dipped Bacon
01/18/2014 – Egg and Quinoa

01/20/2014 – Corn Fritters
01/21/2014 – Yellow Cake
01/22/2014 – Chocolate Frosting
01/23/2014 – Chicken Tortilla Soup
01/24/2014 – Pizza Rolls
01/25/2014 – Bacon Quiche

01/27/2014 – Disney 10K Sign Up
01/28/2014 – Crockpot Enchilada Stack
01/29/2014 – What TV shows I like
01/31/2014 – Bacon Truffles
02/03/2014 – Buffalo Sauce
02/06/2014 – Low Carb Chicken Soup
02/07/2014 – Pesto Chicken
02/08/2014 – Egg Clouds

02/10/2014 – Feta Tomatoes
02/12/2014 – Almond Chicken Nuggets
02/13/2014 – Grilled Zucchini Lasagna

02/17/2014 – Update on health
02/18/2014 – 50 days till my birthday
02/20/2014 – Crockpot Curry
02/21/2014 – Zucchini Brownies
02/22/2014 – BBQ Pulled Pork Hash

02/24/2014 – Snood/Dapper day
02/25/2014 – Skinny Orange Chicken
02/26/2014 – My angel Mother
03/01/2014 – Homemade Poptarts

03/04/2014 – Apricot Muffins
03/05/2014 – King's Cake
03/07/2014 – Chocolate Crinkles 
03/08/2014 – Danishes

03/10/2014 – 30 days till my 30th
03/11/2014 – Chocolate Nut Revels 
03/12/2014 – Chicken Curry Casserole
03/14/2014 – Corned Beef and Cabbage!
03/15/2014 – CornedBeef Hash

03/17/2014 – 6 Week Check In
03/18/2014 – Blarney Stone Casserole
03/19/2014 – Jambalaya
03/21/2014 – Chocolate Roll Outs
03/22/2014 – Corn Dogs/Pigs in a Blanket

03/25/2014 – Chicken Tacos
03/26/2014 – Cauliflower Pizza
03/28/2014 – Hashbrown Casserole
03/29/2014 – Baked Doughnuts

03/31/2014 – Chicken and Waffles
04/02/2014 – Mimosa Punch
04/04/2014 – Guinness Stew
04/05/2014 – Breakfast Bruschetta

04/07/2014 – Goat Cheese Pasta
04/08/2014 – Chicken Yakisoba
04/09/2014 – Liquid Soap

04/14/2014 – Game of Thrones Party 
04/15/2014 – Hair Cut
04/16/2014 – Chicken Cordon Bleu
04/18/2014 – Lace Crowns and Easter
04/19/2014 – Broiled Grapefruit

04/21/2014 – Irish Soda Bread
04/22/2014 – OJ Serrano Dressing

04/28/2014 – Hummus and Onirgri
04/29/2014 – How to use up Hummus
04/30/2014 – Tuna Noodle Casserole
05/02/2014 – All the Cosplays
05/03/2014 – Huevos Rancheros

05/05/2014 – Vegetarian Burritos
05/09/2014 – Easy Curry Thanks to TJ's
05/10/2014 – Chilequiles 

05/13/2014 – Why you should work out.
05/14/2014 – Answer me this #5
05/16/2014 – 31 by 31 List Check In
05/17/2014 – Breakfast Berry Tart

05/19/2014 – Diane Maple was my friend
05/23/2014 – It's Friday, y'all!
05/24/2014 – Breakfast Stromboli...or what one might call a Breakfast Hot Pocket

05/28/2014 – Southwest bowls
05/30/2014 – Out Engagement Photos
05/31/2014 – Egg in an Avocado (with Carnitas Hash)

06/02/2014 – Photos from my wedding
06/03/2014 – The Best Churches I have been to Answer me this #8
06/04/2014 – My "I don't want to cook" Pasta and the ridiculousness of it all
06/05/2014 – Thirsty Thursday: Smoking Loon
06/06/2014 – Enchiladas that didn't work out
06/07/2014 – One year of BFMH: Scrambled Eggs!

06/09/2014 – Our First Year At A Glimpse
06/10/2014 – Cherry Chocolate Chip Cookies
06/11/2014 – Mexican Quiche
06/12/2014 – Thirsty Thursday: Quest for the Daily Chard
06/13/2014 – Chili Con Carne (or Get Those Beans Out of My Chili)

06/16/2014 – BFMH: Avocado Chipotle Eggs Benedict
06/17/2014 – Ice Box Biscuits and Pizzas
06/18/2014 – Fried Green Tomato Caprese
06/19/2014 – Lentil & Sweet Potato Shepherd’s Pie
06/20/2014 – Cherry Berry Crumble

06/23/2014 – BFMH: Egg in a Pepper
06/24/2014 – Attempts at lightening my skin
06/25/2014 – Chilled English Pea Soup
06/26/2014 – Slow Carb Diet
06/27/2014 – Convention Costume Ideas

06/30/2014 – BFMH:Peas and Eggs: A Spanish Breakfast
07/01/2014 – A 9 month overview
07/02/2014 – Sloppy Joes
07/03/2014 – Why I cook
07/04/2014 –Happy Independence Day!

07/07/2014 – BFMH: Eggy Tomato
07/08/2014 – What to take (food wise) while traveling
07/09/2014 – Veggie Skewers
07/10/2014 – a surprising and sweet note
07/11/2014 – Pork Pie (Like Shepherds Pie)

07/14/2014 – BFMH: Breakfast for Dinner - Low Carb Carbonara (a la HTFASA)
07/15/2014 – Polish Food: Golabki
07/16/2014 – Roasted Corn with Cilantro Lime Pesto!
07/17/2014 – Comic-Con and Michigan Packing
07/18/2014 – Weird Al is my favez

07/21/2014 – BFMH: Honey Butter Chicken Biscuit
07/22/2014 – Crockpot Ribs
07/23/2014 – A Land of Milk and Honey...Protein Balls
07/24/2014 – Apple Gouda Oatmeal Cookies
07/25/2014 – My somewhat perfected Chocolate Chip Cookie Recipe

07/28/2014 – BFMH: Comic-Con Breakfast Sweet Quesadilla
07/29/2014 – How to Make a Cosplay: Hiccup
07/30/2014 – How to Make a Kaylee (Firefly) Inspired Bag
07/31/2014 – Mac and Cheese Cups
08/01/2014 – Crockpot Buffalo Chicken

080/4/2014 – BFMH: Chewy Chocolate Breakfast Cookies
08/05/2014 – Mini Taco Cups
08/06/2014 – Almond Goat Cheesed Green Grapes
08/07/2014 – Tuna Salad with Avocado
08/08/2014 – Vegetable Ratatouille

08/11/2014 – Week 1 & 2 of 100 days of Happy
08/12/2014 – Crockpot Veggie Chili
08/13/2014 – Lentil Sloppy Joes
08/14/2014 – Crockpot French Onion Soup
08/15/2014 – BFMH: Croque Monsieur

08/18/2014 – BFMH: Balsamic Breakfast Grilled Cheese
08/19/2014 – BOCK-la-Vah
08/20/2014 – Greek Salad Dip
08/21/2014 – Spank-a-rollup
08/22/2014 – Week 3 & 4 of 100 days of Happy
08/23/2014 – Week 1 & 2 reflections

08/25/2014 – BFMH: Onion Ring Eggs
08/26/2014 – 31 by 31 Quarter Year Updated
08/27/2014 – Sneaky Spinach Pasta
08/28/2014 – Pizza Rolls for not kids
08/29/2014 – Week 5 of 100 days of Happy
08/30/2014 – Week 3 & 4 Reflections

09/01/2014 – Happy Labor Day, Y'all!
09/02/2014 – BFMH (and Auntie): French Toast Roll Ups
09/03/2014 – No Knead Crockpot Bread
09/04/2014 – Jammie Dodgers!
09/05/2014 – Week 6 of 100 days of Happy
09/06/2014 – Week 5 and 6 Reflections

09/08/2014 – BFMH (an Auntie): Truffled Eggs on Toast
09/09/2014 – I got a Food Saver, Y'all!
09/10/2014 – Chicken Fried Rice (Benihana Style)
09/11/2014 – Healthy Zucchini Falafel
09/12/2014 – Week 7 of 100 days of Happy
09/13/2014 – A Positivity Check In thanks to Week 7

09/15/2014 – BFMH (and Auntie): Chocolate Banana Bread
09/16/2014 – Black Bean Fritters - Full of Yum!
09/17/2014 – Apple Rum Bread Pudding with Butterscotch Rum Sauce
09/18/2014 – "Repeat Dinner"
09/19/2014 – Week 8 of 100 days of Happy
09/20/2014 – I am grateful for...

09/22/2014 – BFMH: Stuffed French Toast
09/23/2014 – Ooopsy Rolls - Gluten Free!
09/24/2014 – Coco for Coconut Fried Chicken
09/25/2014 – Balsamic Onion and Asiago Savory Bread Pudding
09/26/2014 – Week 9 of 100 days of Happy
09/27/2014 – Week 8 & 9 in review

09/29/2014 – BFMH: Breakfast Quesadillas
09/30/2014 – How I Pack for a Trip
10/01/2014 – Chicken Taquitos (a la Superswelltimes blog)
10/02/2014 – Coconut Bounty Bites
10/03/2014 – Week 10 of 100 days of Happy
10/04/2014 – Week 10 and more

10/06/2014 – BFMH: Tomato and Corn Quiche
10/07/2014 – DIY Trial Run: Water Color Dying on Clothing
10/08/2014 – Comfort Food Cupcakes: Meatloaf
10/09/2014 – 31 by 31: My half Birthday!
10/10/2014 – Week 11 of 100 days of Happy
10/11/2014 – Let's Talk about Week 11

10/13/2014 – BFMH: Egg in a Baguette