Snowmageddon 2011

Hmm, Snowmageddon... the Snowpacalypse... SnOMG...

Either way, whatever you want to call it, the blizzard of 2011 for the Midwest has struck in full force.

The view across the street

Today was day two of our being snowed in. The hubby is out there right now trying to shovel the snow. He is working in 30-60 minute shifts because it is so cold and the snow is so heavy. Unfortunately, we don't have a snow blower. We probably will have to make an investment to get one before next winter as long as we are living in the midwest.

Picture of the hubby's enthusiasm (LOL)

Yesterday, MoDoT (Missouri Dept of Transportation) completely closed down I-70 for the entire state, from Kansas City all the way to Missouri. The entire state? Yes, the entire state...
Crazy, huh? It reopened by 7:00 this morning, but they are slow getting to the residential side streets. Probably because of the large amount of snow that blew through Missouri. I think the official count for Jefferson City was 18 inches, but I think we got more out here in the burbs. I know our snow drift that blew up against the house was taller than 18 inches.

Snow drift at the front porch

The storm caused thousands of flights to be cancelled and the Univ. of Missouri has now cancelled classes for the 3rd day. The news crew is saying that if you don't have to go out, stay in. If you have to go out, then go out in a 4-wheel drive vehicle or else you may be trapped wherever you are going.

View of the snow on our balcony

Meanwhile, I have been cooking up a storm in my semi-boredom. Yesterday, I made my first frittata and Mexican Enchilada Casserole. Today, I am thinking about making these Red Velvet Whoopie Pies (without the cocoa in them) but with the Cinnamon Cream Cheese Filling from Susan at http://doughmesstic.blogspot.com/. Hubby swears that I am trying to sabotage his weight loss plans, but I told him that's why we work out. (hehehe) Hey, it's not my fault if he continues to get seconds, right? We'll see on Monday if my weight has increased, decreased, or stayed the same with the extra dessert but the definite increase in my aerobic schedule.

Ahh, where to start???

So, we're snowed in and I get to try all of the recipes that I've been wanting to try.
This is awesome!
Stay posted to see what else is going on over here in the Kitchen. Have a good remainder of the week and if you are stuck in this blizzard too, be safe.

KITCHEN KREATIONS: Ground Beef and Turkey Enchilada Casserole

Off to Mexico we go again, fam! I wanted to try this recipe for Chicken Enchiladas, but when I went to the grocery store, I didn't know if I was supposed to get the green enchilada sauce or the red enchilada sauce. I ended up getting the red enchilada sauce. After watching the food network and a couple of Youtube videos, I learned that for chicken enchiladas you are supposed to use the green sauce. For beef, you are supposed to used the red sauce. So, my menu changed from Chicken Enchiladas to Ground Beef and Turkey Enchiladas. Hey, I can be flexible...

On tonight's menu is the enchilada casserole. We are also having Mexican rice (Zatarain's Yellow Rice + Green Giant Mexicorn), and refried beans. Since I still wasn't able to find the recipe that I was looking for, I decided to free-style it again and make my own. I seem to be on a roll today...

INGREDIENTS

1 lb. ground turkey

1 lb. ground beef
1/2 chopped yellow onion
2 cloves minced garlic
1 package McCormick Taco seasoning
1 package McCormick Enchilada seasoning
1 tsp dried cilantro
1 1/2 cups water
8 oz can of tomato sauce
10 oz can of Rotel tomatoes (Mexican)
Old El Paso Mexican flavored 60 second rice (optional)
12 corn tortillas
1 package shredded cheese
4.5 oz. can mild green chilis
2 cans red enchilada sauce
2 Tbsp olive oil
Pam's cooking spray
sour cream - to garnish (optional)
green onions - to garnish (optional)

Zatarain's Yellow Rice
11 oz. can Green Giant Mexicorn (drained)
1 Tbsp butter

16 oz. can Fat Free Refried Beans
1/2 tsp dried cilantro
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder

DIRECTIONS
Preheat oven to 375 degrees.

Heat olive oil in large skillet.
Saute onions and garlic in skillet until tender.
Add ground turkey & ground beef to skillet. Cook until browned completely.
Drain fat from meat and crumble into small pieces. Return to skillet, reduce heat.
Add Rotel tomatoes, cilantro, water, taco & enchilada seasonings, tomato sauce, green chilis & enchilada sauce to meat.
Microwave 60 second rice. Add to meat mixture. Stir well.
Bring to boil, stirring often. Reduce heat.
While meat is cooking, prepare rice according to package directions. Add Mexicorn. Let simmer together until rice is done. Add butter and cover.

Prepare casserole:
Spray 9 x 13 casserole dish with Pam cooking spray.
Layer meat and sauce mixture in bottom of casserole dish.
Cut tortillas in half or in strips and place over meat mixture.
Add shredded cheese.
Repeat layers as needed.
Place shredded cheese on top of last tortilla layer.
Cover casserole with aluminum foil.
Cook in oven for 30 minutes. Remove foil and place back in oven for additional 5 minutes.
Remove from oven and let sit for 5 minutes.

Add 1/8 cup water to microwave-safe bowl. Add refried beans and seasonings. Microwave on high for 1-2 minutes until hot.

Enjoy!

KITCHEN KREATIONS: Sausage, Potato, and Spinach Breakfast Frittata

View from our front porch...

Welcome to Snowmageddon 2011... Weather forecast is predicting up to 22 inches!!!

View from our balcony...








The hubby and I are snowed in today. The forecast is predicting up to 22 inches of snow by noon tomorrow. Looks like I may get to have two days at home with my honey bunny. Yippee!!!
LOL!
So, in honor of our snow day together, we are making breakfast. I thought I would try making a frittata. I couldn't find a recipe that I liked, so hey, I made up my own. Let me know if you decide to make it and tell me what you think.


INGREDIENTS
8 eggs
1/2 pound breakfast sausage
1 frozen bag onions and bell peppers (as much as you like, to taste)
frozen breakfast potatoes
2 cups shredded cheese (divided)
10 oz can of cream of mushroom soup
10 oz amount of skim milk (use empty soup can to measure)
1/2 bag frozen chopped spinach
1 Tbsp olive oil
Pam butter flavored cooking spray

Seasonings (your preference-to taste)
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder

DIRECTIONS

1. Preheat oven to 400 degrees.
2. Heat cooking oil in skillet and saute onions and bell peppers until tender.
3. Add breakfast sausage to skillet and cook until browned.
4. Drain grease from sausage and onion mixture and remove from heat.
5. Microwave spinach in container with 1-2 Tbsp water covered with saran wrap for 2-3 minutes.
6. Drain spinach well.
7. Mix eggs, cream of mushroom, and milk and whisk until combined.
8. Add seasonings to egg mixture if desired.
9. Add 3/4 cup of shredded cheese and mix well.
10. Spray casserole dish with Pam cooking spray.
11. Layer bottom of casserole dish with frozen breakfast potatoes.
12. Mix spinach with sausage mixture.
13. Layer spinach and sausage mixture over potatoes.
14. Pour egg and cheese mixture into casserole dish.
15. Bake in oven for 40-50 minutes or until casserole gets firm and inserted fork comes out clean.
16. Remove from oven.
17. Spread remaining 1/4 cup cheese over casserole, cover and let sit for 5 minutes.
18. Serve and enjoy.

KITCHEN KREATIONS: Chinese Beef & Broccoli

So apparently, my doctor feels that I need to increase my red meat intake. (Sigh...) I truly am not a big beef eater, but I told the hubby that I would try to start making more beef for dinner. He responded with a loud and profound "YESSS"! LOL. My hubby is definitely a steak and potatoes kind of guy...


Well, you guys know me, anything that I can fix in my new wok is gonna be high on the recipe finder list. So, back to Youtube I went to look for a good-looking and delicious-sounding recipe. Of course I checked out my girl Lila's site. I've never been disappointed by anything that I've made from her page. I also checked out my current obsession with Kai. He had a good-looking Mongolian Beef video, but there were too many ingredients that I didn't have in the house and I really didn't feel like going to the grocery store. So, I combined aspects of his recipe with parts of Lila's and made my own tasty homemade Chinese.

It came out really great and tasted delicious. Hope you enjoy the recipe.

INGREDIENTS
1 lb flank steak or stir-fry beef - cut into 1-2 inch pieces
1 bag frozen broccoli cuts
1/2 cup chopped onion
2 cloves minced garlic
3 Tbsp cooking oil

Meat Marinade (Marinate for approx. 10 mins while preparing other ingredients):
1 Tbsp cooking wine
1/2 tsp garlic salt

Stir-Fry Sauce (can halve the sauce for less if you like):
1 cup beef broth
4 tsp sugar
4 tsp rice vinegar
4 Tbsp oyster sauce
2 Tbsp soy sauce

Sauce Thickener:
2 Tbsp cornstarch
Water (just enough to dissolve cornstarch when stirred)

DIRECTIONS:

1. Heat 2 Tbsp cooking oil in wok on high heat.
2. Cook onions and garlic in oil until tender.
3. Add beef to wok until browned (should still be pink in the center to avoid overcooking).
4. Remove beef from wok and add 1 Tbsp cooking oil to wok to heat.
5. Add broccoli cuts and stir fry until tender.
6. Add beef back to wok.
7. Add stir fry sauce to wok and heat until boiling.
8. Pour sauce thickener into mixture, stir well and return to boil.
9. Simmer on low heat until sauce has thickened.
10. Serve with rice and enjoy!

KITCHEN KREATION: Homemade Chili with Beans

On this cold and blustery winter night, I thought I would prepare a delicious pot of homemade chili. I didn't know what category to put this recipe in, so I looked up the definition of chili on Wikipedia. I know, I know, just wanted to broaden my horizons a little bit, and hey, if you don't know something, google it! LOL!

According to Wikipedia:
Chili con carne (often known simply as chili) is a spicy stew. The name "chili con carne" is taken from Spanish, and means "peppers with meat." Traditional versions are made, minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included.

Hmm, I think somewhere in my mind I knew that Chili was a Mexican dish, but for some reason, I was having a full mental moment. I don't have an actual recipe for this dish. This is one that I have perfected over the years since I am a chili-lovin' gal. So this is a true "original," as in coming straight from my kitchen to yours. Hope you enjoy it.

Ingredients
1 lb lean ground beef
1 lb lean ground turkey
1 cup chopped medium yellow onion
1/2 chopped green bell pepper
4 cans kidney beans - rinsed
8 oz. can tomato sauce
10 oz. can Rotel tomatoes - undrained
2 packages McCormick Mild Chili seasoning (can use hot-your preference)
1 tsp minced garlic
1 tsp cumin
1 tsp chili powder
1 Tbsp brown sugar
1 Tbsp olive oil
4 cups water - can add more or less depending on how thick you want your chili
shredded cheese (optional)
sour cream (optional)

Directions

1. Heat olive oil in non-stick skillet.
2. Cook garlic, bell pepper and onions in oil until tender.
3. Add ground beef and ground turkey.
4. While meat is browning, heat water in large pot.
5. Open cans of beans. Rinse well and dump in pot.
6. Add Rotel tomatoes and tomato sauce.
7. Add McCormick Chili seasonings, cumin, brown sugar and chili powder. Stir well to combine.
   
8. Heat to boiling. Stir occasionally.
   
9. When meat is completely cooked, drain fat and add to beans. Stir well to combine.
   
10. Lower temperature on stove, cover pot and simmer for 30 minutes.
11. When done, add cheese and sour cream to garnish as desired.
12. Enjoy!

KITCHEN KREATION: Sausage & Cheddar Pinwheels

Tonight, the hubby and I decided to have breakfast for dinner.

He often indulges me when I find a new recipe and tonight was no exception. I found this one on Pillsbury.com and it was originally titled Bacon & Cheddar Pinwheels which we have made before and they turned out great.

This time I decided to switch it up a bit and make it with the Jimmy Dean "All Natural" sausage. Hubby said that they turned out great. We scrambled up a couple of eggs, added a side of grapes, and a glass of orange juice and breakfast (for dinner) was served.

INGREDIENTS
1/2 package of Jimmy Dean sausage
1 package Pillsbury crescent rolls
1/2 cup shredded cheddar cheese
4 Tbsp Philadelphia Sour Cream & Chives cream cheese
1/4 cup diced onions
1/2 tsp minced garlic
1 Tbsp olive oil

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Heat oil in skillet and saute onions and garlic until tender.
3. Add sausage and cook until brown. Stir to combine and drain well.
4. Unroll dough. Separate into 2 long rectangles. Press each into 12x4-inch rectangle.
5. Firmly press perforations to seal.
6. Evenly spread cream cheese over crescent dough.
7. Add sausage, onion, and garlic mixture, then add cheddar cheese.
8. Starting with one short side, roll up each rectangle; press edge to seal.
9. Wrap in saran wrap and place in freezer for 10-20 minutes.
10. With serrated knife, cut each roll into 1/2-3/4 inch slices.
11. Place cut side down on ungreased cookie sheet
12. Bake 13-15 minutes or until golden brown. Immediately remove from cookie sheet and enjoy.

KITCHEN KREATIONS: Louisiana Crunch Cake

This weekend, I decided to try my hand at baking. It's sad to say that I have never made a cake from scratch, but there it is. So anyway, I saw this video on YouTube where these girls were making this delicious-looking cake. Here's their original video, titled "Cookin' with the Twins: Homemade Louisiana Crunch Cake From Scratch"...

I saw the video and thought that it looked pretty easy to make, so I decided to try my hand at it. I only changed one thing in the recipe. I switched the almond flavoring in the Vanilla Glaze to lemon flavoring. Everything else was the same. I had to use the mouth-watering picture from their blog because let's just say that my cake did not come out looking like that.
Care to see a picture? I promise it will make you laugh out loud...

Now, look at the twins' cake, now look at mine... Notice anything different???
And yes, as you can see, I did go ahead and put icing on that broken-down thing!
LOL!!!

Apparently, I didn't bother to read the line in the directions that CLEARLY states to let the cake cool. As soon as I tried to flip it, it fell apart and I knew immediately that I should have let it cool. Hmmm... One of those Homer Simpson moments, where I was like, "Doh!"
I'm not even sure why I didn't bother to wait for it to cool. Guess I was just a little bit anxious, with it being my first cake from scratch and all.

LOL-I swear, every time I look at that picture it cracks me up!

So anyway, here are the directions and ingredients for this Louisiana Crunch cake. Even with it being ugly as sin, it still tasted delicious!
Hope you try the recipe and be sure to let me know how it comes out! Oh yeah, it helps to watch the video too because the alternating between the buttermilk and the dry ingredients was a little confusing when reading, but was easy enough to do after watching the video.

Cake Ingredients:
3 c. cake flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 c. granulated sugar
1 c. (2 sticks) butter...softened
1/2 c. sour cream
4 large eggs...room temp.
1 c. buttermilk
2 tsp. vanilla extract
1/4 c. white granulated sugar
1/4 c. sweetened coconut flakes

Directions:
Preheat oven to 350 degrees...Have a non stick tube cake pan ready.
In a medium bowl sift together cake flour, salt, baking powder and baking soda...Set aside.
Beat softened butter and sugar together until very fluffy (about 5 minutes).
Mix in sour cream.
Add eggs one at a time and beat until mixture becomes light and fluffy.
Mix in vanilla extract.
Add in buttermilk and the cake flour mixture in alternates and beat until fully combined.
PLEASE DO NOT OVER BEAT OTHERWISE CAKE IS GOING TO BECOME ROCK HARD!!!
Thoroughly grease a non stick tube pan. If your pan in not a non stick pan, you will need to grease and flour it.
Add approx 1/4 cup of granulated sugar to the pan, and tap around the sides and bottom until evenly coated.
(Optional) Sprinkle coconut flakes on the bottom of pan...You may add more or less coconut, its totally up to you.
Pour in batter.
Bake for 50 minutes to an hour, or until a wooden skewer inserted into cake comes out clean. DO NOT OVER BAKE!!!!! Otherwise cake will become dry.
Once cake is finished baking, remove from pan and let cool.

Vanilla Lemon Glaze:
2 c. powdered sugar
4 tbs. butter...melted
4 tbs. canned evaporated milk
1/2 tsp. vanilla extract
1/2 tsp. lemon extract

Directions:
Whisk together powdered sugar butter and milk.
Add vanilla extract and lemon extract and mix.
Drizzle glaze over cake and let set for 10 minutes.

MOVIE REVIEW: The Green Hornet

Grade: B-

The hubby and I went to see The Green Hornet in 3D this weekend.
The 2011 version is a remake of the television series that starred Van Williams as the Green Hornet/Brett Reid and Bruce Lee as Kato. The new version stars Seth Rogen as the Green Hornet/Brett Reid and Jay Chou starring as Kato.


We haven't had much luck going to see movies that made the transition from comic book to silver screen (the Ironman & X-men series not counting). However, I thought that this was a pretty good adaptation. I'm not old enough to remember the radio version of the Green Hornet or the television series, however I did see parts of it during Bruce Lee's biography, Dragon: The Bruce Lee Story. The movie had a lot of really cool guns & cars, nice 3D effects, lots of action, and a surprising amount of humor in it. I think I liked it better than the hubby did...


All in all, I recommend this movie to anyone who is a fan of the comic book series or if you just like good action movies with funny one-liners. I give it a thumbs up, the hubby gives it a thumb turned sideways. [LOL!]