Definitely Delish

11/11/2024

Did a bit of cooking yesterday.

Some of it was going to take a few hours, or more, so I got started early with my endeavors. This included my Vegetable Soup with Pastina and an Apple Cider Pork Roast.

The soup is a super simple recipe, everything in one pot, chicken bone broth for the added protein and nutrients, then an immersion blender and some star pastina with grated Romano cheese.

The”Apple Cider Pork Roast” was going to be a bit more involved in the preparation and cooking. Onions, shallots, garlic, herbs, apples, apple cider & apple cider vinegar, plus chicken bone broth, salt, pepper, apple raisin spread and my apple butter mead.

Browning the roasts, I then sat them aside and spread the apple raisin spread all over them (Apple butter works as well), sautéed the onions, shallot, garlic and minced herbs before adding the apple mead, cider, vinegar and broth to the pot. Brought it to a simmer, added back the pork roasts in the Dutch oven and covered, placing it in the oven for near to 3 hours.

At this point I removed the lid and added 3 sliced apples (2 red delish and 1 Granny Smith), covered and back in for another 30 minutes.

Once done, remove and set the roasts in a large pan with a ladle or more of the liquids and then shred it all, tossing it with the juices. The meat stays nice and juicy and is great for sandwiches (though the bottom bun will get a bit sloppy on you lol)

I added a spoonful or two of the onions and apples from the pot on top of my sandwich. Was so good together. Hope you will enjoy it if you try it. (Recipe to follow soon)

10/30/2024

10/10/2024

Penne ala Vodka con pancetta & Chicken Parmigiana is such a delicious dish.
I always cook too much when I do cook though, but it’s so easy to do, you just can’t help it.
These were fried before baking with the sauce and cheese but you can also skip the frying with this wonderful alternative.

“Baked Panko Crusted Chicken Parmigiana”

INGREDIENTS:
1 cup panko bread crumbs (unseasoned)
1/2 cup grated Parmigiano Reggiano cheese
3 eggs, beaten
4 (5- to 6-ounce) boneless skinless thin-sliced chicken breasts
2 teaspoons dried oregano
1/4 teaspoon salt
Pinch of paprika
1 can of Don Pepino pizza sauce (or homemade)
8-12 ounces Shredded part skim mozzarella
Additonal grated Parmigiano Reggiano or Romano cheese

DIRECTIONS:
1. Heat oven to 400°F. Spray a baking sheet with non stick spray or line with parchment paper.
2. Combine breadcrumbs, Parmesan cheese, oregano, salt and paprika in shallow dish.
Then beat eggs and put in to a separate dish.
3. Dip chicken in the eggs; then press forcefully into the breadcrumb mixture and coat both sides. Gently place chicken into prepared pan. Sprinkle with any remaining breadcrumb mixture and press down into chicken to help it stick.
4. Bake 18-22 minutes or until internal temperature of chicken reaches at least 165°F and chicken is no longer pink.
(This depends greatly on the thickness of the chicken and whether you set it out to come to room temperature before cooking—adjust if needed)
5. Remove from oven and spoon pizza sauce on to each piece of chicken then sprinkle both cheeses on top and place back into the oven for 4 or 5 minutes (until the cheese melts and starts to turn golden brown at the edges)

Notes:
Use more breadcrumbs, cheese and spices if necessary (depends on how big they are or how many you’re making at one time)

10/09/2024

Got to spend a wonderful amount of time with my new bestie, Troy. Watched him while the stalls were cleaned, brushing him and giving him scratchies and stuff before riding.

Outside a flock of wild turkeys scaring/startling him and making him want to run around for a bit (thankfully I stayed in the saddle & he didn’t rear), I was only a little worried when I thought he might jump the fence in the far corner.

Once I got him settled though, he was a doll. Backed up when asked, turned on a dime and was/would be ready to trot if I asked him.

Definitely going to get along with this big boy, even if he likes to mess around and try to nibble here and there (next time carrots or apple slices for bribes lol)

After we celebrated Rita’s birthday (no photos allowed lol) with a little cake, and wished Lyla a happy birthday too. Can’t wait to next week and riding Troy again. 🐴 🤍

09/15/2024

New baby to get around in…

Decided to get another Jeep, went with bright silver this time. Loved using the electric for getting back and forth to and not needing to spend on gas the past three years too. Course can run gas or hybrid and not just 100% electric, because screw that in the winter lol. Can just imagine running out of battery life with no other option in cold and snow. Definitely a no no for me.

09/01/2024

The Hallloweening has begun - 🎃😂🎃😄🧡
The tree and more to come… lol 😂

08/13/2024

I have a new boy to ride over at Outlaw Acres…
He’s a little young and a bit difficult here and there unlike Forrest who was a big mush, but still had a great time riding and learning.
I’ll get used to him over time though I’m sure.

08/11/2024

It’s almost that time of the year again. Pumpkin spice and everything nice, as the weather cools and the leaves get ready to change colors.
So as the kids all prepare to return to school in a few weeks and you look forward to enjoying some pumpkin spiced lattes at your local coffee shop, why not try these delicious homemade pop tarts in the morning.
Glazed, or iced fresh before eating, these are leaps and bounds above dry, stale, boxed brands.

“Frosted Pumpkin Nutella Pop-Tarts” with “Cinnamon Sugar”
View fullsize

Ingredients:

Pies:
4 packages raw pie crust
1 cup pumpkin puree (not canned pumpkin pie mix)
1 egg
1/4 cup packed dark brown sugar (use 1/3 cup if you want it sweeter)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon light cream
1 cup Nutella, melted
2 tubs store-bought Buttercream Frosting

Glaze: (If using glaze, follow glaze directions)
1/4 cup butter  
2/3 cup + 2 tablespoons powdered sugar
2 tablespoon pure maple syrup
1 1/2 teaspoons vanilla extract
1 tablespoon light cream, if needed
1/2 cup cinnamon sugar, for sprinkling

(Directions in comments)

07/20/2024

Spending a little time after work to be with my new buddy, Forrest, at Outlaw Acres and doing a bit of riding.

Legs are definitely feeling it more tonight than the last time but looking forward to spending more time practicing and getting to know this sweet boy. 🐴

Having a lot of fun though, just love animals in general but it’s been extra nice getting to learn to ride again…

05/27/2024

Long weekends are made for breakfasts and brunch’s if you ask me, and one of my favorites is French toast.

This one is just a bit more special.

Halfway between French toast and Bread pudding, it’s so delicious you may never go back to regular French toast again.

“Spiced French Toast Bake”

Ingredients:
1 loaf of fresh Bread, cut into 14 slices (I used homemade sourdough, but you can use any uncut loaf of bread you wish-challah, white, wheat)
3 tablespoons unsalted Irish Butter, softened
6 tablespoons granulated sugar
Zest of 1/2 lemon
2 teaspoons Vanilla extract
6 Farm fresh Eggs
2 cups Whole Milk
1 cup Light Cream
1 tablespoon Amber Rum
1/2 teaspoon ground Cinnamon
1/8 teaspoon of ground Cloves, Allspice & Nutmeg
1/4 teaspoon Pink Himalayan Salt or Sea Salt
Powdered sugar, for dusting
Maple syrup to finish (optional)

[SEE DIRECTIONS IN COMMENTS]

05/05/2024

So the weather around here has been nothing but terrible. Cold and damp to hot and humid, temperatures swinging from 80 to 50 and rain as well.

With all that my Baby Girl has been under the weather as well, so what’s better for those not feeling so good days than a bowl of Italian Penicillin.

With plenty of protein from the chicken bone broth, fresh veggies and little star pastina—it’ll fill you up, warm your bones and make you feel like you did when momma made it for you as a child.

So very simple to make, the only thing I’d recommend is doubling or tripling the broth recipe for enough to have for the entire week. Lol.

PASTINA SOUP AKA “ITALIAN PENICILLIN”

INGREDIENTS:

- 2 boxes of grass fed organic chicken bone broth
- 4 cups of water (to submerge veggies)
- 1 large yellow onion
- 4 large carrots, or more
- 1/4 tsp fresh sage, marjoram & lemon zest (optional)
- 4-6 large celery stalks
- 3-6 cloves of garlic
- Salt & black pepper
- Pecorino Romano
- Italian parsley
- Pastina pasta (little stars)

DIRECTIONS:
1. In a large pot add your bone broth, whole onion, cleaned whole carrots, trimmed celery stalks, and garlic. Add the fresh herbs and lemon zest at this time as well.
2. Bring to a boil for 45 minutes, or until the veggies are nice and tender.
3. Remove the vegetables and place directly into a blender or food processor, add a few ladles of broth to that and blend until smooth. (If making a larger batch of soup you may need to blend the vegetables in batches)
4. Add this back into your pot with the remaining liquid and stir this so that it becomes your broth.
5. Cook your Pastina according to box instructions (takes about 3 minutes, try not to overcook)).
6. Serve in a bowl ladling your broth into it, adding a nice helping of pastina, then top with a bit of olive oil, freshly grated Pecorino Romana cheese, chopped Italian parsley and fresh cracked pepper—then enjoy!