Carmen's and Stephen's Spring Ball

Carmen participated in The Cotillion this year again.  It is a formal dinner dance held at the Emerald Coast Conference Center on Friday evening. They enjoy a dinner, and an orchestra for dancing.  They practice dances such as swing, salsa, tango, and waltz throughout the year, and then have the opportunity to show off their learned skills.  Carmen's ball is formal, long gowns, white gloves (we forgot them this time), and men in tuxes.

It is really a wonderful time for dress-up as well.

This was the first time that Carmen wore her hair straight and down.  I found it quite 

becoming.  She looks much older than a new 17 year old.

Ara and Carmen, one of the beau's at the dance.

Stephen also had his Spring Ball this month at the Conference Center.  He participates in the National Junior Cotillion.  They have their events monthly with practices at each, and then have the grand ball.  Their event was formal as well, but not required to have a tux.  The ladies are required to wear hand gloves.

He is growing into such a gentlemen.  Stephen has always been caring, and sensitive.  

He likes to dance, and has figured out that girls like boys that dance.  He is all about that.  

I am amazed at their growth not only physically, but spiritually and emotionally.  They have gracious personalities.  Although they still get along, they seem to irritate each other more these days.  I don't know about you, but I believe that when children dress up, they seem like they behave better.  Crazy concept, I know, but I really believe it.  =)  I love them so. 

 

Pork Stir-Fry

Searching for something to do with pork chops the other day, and I looked in my spice cabinet and found some ground ginger.  I got to thinking that something with a bit of tang would be nice.

So I chopped up the pork chops.  There were 4 in the package, and I cut away most of the fat.

And a small onion, yellow bell pepper, and 4 cloves of garlic.

I sauteed the onion, pepper and garlic in some olive oil, and added about a tablespoon of sesame oil.

I also added the ginger (to taste).  I used about 2 teaspoons.

Saute until the vegetables are translucent.

Then add the pork, cook until done - about 3 minutes constantly stirring.

Then I added about 1/4 cup of the hoisin Sauce.  It is not as sweet as some sauces, but  it also adds a bite. I also added about 3 tablespoons of soy sauce.  Cook until it is thoroughly blended.

Serve with rice - we only use Jasmine rice.  Love the flavor.

Enjoy! 

Chicken Curry Salad

I have been craving curry spice lately, and trying to find recipes just so I can use my curry.

I "Googled" it---
and found this:

Chicken Curry Salad for Two

2 cups cooked chicken, shredded
1 cup celery, chopped
2/3 cup pecans, chopped
1 head endive, washed & separated into spears
Kosher salt & pepper to taste

When ready to serve, combine chicken, pecans and celery in medium bowl, and toss to combine. Next add approximately 1/2 cup dressing (recipe below) to mixture and stir to coat. If you prefer your salad creamier, add more dressing. To serve, arrange endive leaves on plate and fill with chicken salad. Top with extra pecans.

For dressing:

2 cups mayonnaise

Pinch cayenne pepper

2 tbsp. curry powder

1/4 tsp. Tabasco sauce

1 tbsp. lime juice

Place mayonnaise in bowl of food processor or blender. With blender on low, slowly add cayenne powder and mix until smooth. Scrape sides, and repeat process with curry, Tabasco and lime juice. The dressing can be stored in the refrigerator until ready to use, for up to one week.

 Let me begin by saying that I did not have all of the ingredients listed.  I did have lemon juice, and canned chicken, and a really nice spring mix salad.  I just winged it...so to speak.

 I chopped the celery and the pecans.  Opened and drained the chicken.  Mixed all of those together and added the kosher salt and pepper.  I mixed the mayo, lemon juice, curry, and Tabasco.  

 I mixed the wet ingredients in a bowl. A mixer or food processor is really too much, I think. You can use as much or as little of the dressing as you like.  I don't like a lot dressing on my chicken.  I do have enough for a wrap for lunch next week.  I also didn't use the cayenne pepper. 

I also didn't have Endive.  Spring Mix is a nice start - and maybe a wrap for dinner?  Yes.

I used a nice bit of lettuce, and then topped with the chicken salad mix.

Roll up your wrap and enjoy.

Proud Mom

My daughter tried out for her school's dance team today.  She took a 3 day clinic to teach her the routine, and some basic dance moves.  She hasn't taken dance formally, only gymnastics when she was very young.

I have always taught the kids that if you won't know until you try...and Carmen has definitely proven that she has listened to me.


She is very courageous.  Taking that first step is always the hardest.  She did her best.  She didn't make it.  But she tried, and she enjoyed it. 

I am so proud of her.  =)   Encourage your children - 'cause ya just never know. 

Lentils

Lentils and I go way back.  

My Mom used to make lentils, a thick concoction, with a ham hock.  She also served it over noodles or spatzle.  I really loved that. I love this version as well.  Although tonight, I had hickory smoked sausage.

So, here goes:

Pretty generic Lentils.  Wash them in cold water.  Soak for about 10 minutes.

Begin by sauteing an onion in some olive oil.  Add celery, and sausage.

Cook until sausage is somewhat browned, and vegetables are translucent.  

Add about 4 carrots (sliced), and garlic.  Continue over medium heat.  

Add in chicken stock, and water if needed. 

I also add dried parsley, and some ground pepper.

Add the rinsed lentils, and add in a couple of bay leaves.  This really adds a lot of flavor to the lentils.

Cooked over medium to high heat until lentils and carrots are cooked through. 

It is a really hearty soup.  Enjoy!

Spring

I know that all of us (the United States - it seems) are ready for spring.  

I have had signs of it show in my front yard recently.

Daffodil's are wonderful.  Notice the dead grass...yep.  I live in the panhandle of Florida, and normally our winters are very, very mild.  January, and February have been cold here...and lows are still in the 40's at night.

These have survived.  

Thank goodness.

Enjoy!

First one with the mixer

I have a had my new mixer for about a month.  It has been sitting nicely, doing nothing, on my counter.

I have enjoyed just looking at my mixer  But I have been searching recipes for that perfect one to test out the capabilities.  I have found one.

Smitten Kitchen's recipe for St. Louis Gooey Butter Cake

Although, after I began the creaming of butter and sugar, I added not only the egg, but half of it's shell as well.  Ugh.

Going through another stick of butter was not my idea of fun - this was actually quite funny.  Remember to crack your egg into a separate bowl for two reasons:  1 - shells may break into the mix, and 2 - you can't tell if it is a bad egg if you crack it into the batter.

And, it seems after following the instructions of letting the cake rise...and it really hasn't...I have no clue how this is going to turn out.

So if nothing else, I will have creamed a good amount of butter and sugar, but have not one baking ability.
Ha!
So much for getting a mixer!
=)

Okay - after following the instructions, and really trying to wait on the bottom cake layer to rise - not, I have a cake.

After cooking for about 40 minutes in a white 9x13, and greasing the pan - yummy! I mean really yummy.

Although I do think I want to change some things the next time.  Maybe make the bottom cake part with some chocolate, and add some slivered almonds to the top.
Just a thought.
But I really do love the mixer.  It was effortless, and the result was wonderful.
Enjoy.

St. Louis Gooey Butter Cake

For the cake:
3 tablespoons milk at room temperature
1 3/4 teaspoons active dry yeast
6 tablespoons unsalted butter at room temperature
3 tablespoons sugar
1 teaspoon kosher salt
1 large egg
1 3/4 cups all-purpose flour

For the topping:
3 tablespoons plus 1 teaspoon light corn syrup
2 1/2 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 large egg
1 cup plus 3 tablespoons all-purpose flour

Confectioner's sugar, for sprinkling.

Make the cake dough:  In a small bowl, mix milk with 2 tablespoons warm water.  Add yeast and whisk gently until it dissolves.  Mixture should foam slightly (mine didn't).

Using an electric mixer (yes!) with a paddle attachment, cream butter, sugar and salt.  Scrape down sides of bowl and beat in the egg (I recommend when baking to have the eggs at rooms temperature as well).  Alternately add flour and the milk mixture, scraping down sides of bowl between each addition, mix for 7 to 10 minutes.

I greased my 9x13 white baking dish (the original recipe didn't call for this - but I do recommend it).  Press the dough until even, and reaching up the sides.  Cover the dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until double, 2 1/2 to 3 hours.  (once again - mine didn't - but it turned out great)

Make the gooey topping:  Heat the oven 350 degrees.  To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla.  Using an electric mixer (yes again!), with a paddle attachment, cream butter, sugar, and salt until light and fluffy, 5 to 7 minutes.  Scrape down sides of bowl and beat in the egg.  Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.

Spoon the topping in large dollops over risen cake and use an offset spatula to gently spread it in an even layer.  Bake for 30 to 45 minutes - Note:  Cake will rise and fall in waves and have a golden brown top, but will be liquid in center when done.  Allow to cool in pan before cutting.  Sprinkle with confectioner's sugar for serving.

Yeild: 16-20 servings - depending on your cutting.

Share

 

My new kitchen paint color.  I love it. It is really much brighter.  

It was a very minty green.  The new color is "moonlight green."  What a name.

But "share"  - it comes from Stampin' Up.  I love it.

I had this wall in my galley kitchen and a lot of space to cover.

"Share" is a word definition, wall applique, in white, that is 30" long...and covers a lot of space.

I wasn't sure of it at first.  David did most of the work, but it was really easy.

I love having this in the kitchen.  It is really a place for sharing.

It has served it's purpose.

Plus...

I believe it belongs here.  Blogs are just that...

to enjoy with others...don't you think?

Oh, and if you need a Stampin' Up consultant - go here:

Julie is wonderful.  She does these tutorials on really cool stuff.

http://www.craftasticpassion.com/ 

Plus she is a friend, and neighbor.  =)