Mike & Christine: Sweet Easter Time

Sunday, June 6, 2010

Sweet Easter Time

March 4 was my last published post so I have a lot of catching up to do. We'll go in chronological order. First Michael and I hosted our annual Easter egg hunt and brunch. It was great fun - even the adults get in on the act... I'm thinking it's the money hidden in each little egg. We also made the most marvelous and I do mean, marvelous, real-deal Belgian waffles - yum!

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Holiday Gourmet Hot Chocolate

We're experimenting with some amazing, delicious homemade hot chocolate. We've tried two so far. Here are the recipes - modified a bit to minimize the overly thick, sweet steaming stuff.

Fluffernutter Hot Chocolate

1 1/2 cups 2% milk

1/4 cup marshmallow cream

1/3 cup peanut butter chips

1/3 cup semi or bittersweet chocolate chips

Heat milk in a saucepan until hot but not boiling. Add the marshmallow cream, and chips and whisk until melted and smooth. Serves 2. Top with an additional teaspoon of marshmallow cream, if desired.

Nutella Cinnamon Hot Chocolate

1 1/2 cup 2% milk

1/3 cup Nutella

Dash ground cinnamon

Pinch Salt

Heat milk in a saucepan until hot but not boiling. Add Nutella, cinnamon and salt and whisk until smooth. Serves 2.

Chicken Wild Rice Soup

1 medium onion, diced
2 Celery stalks, diced
2 Carrots, diced
1/2 Cup butter
1/2 Cup flour
4 Cups chicken broth
1 6oz. box Uncle Ben's Long grain and Wild rice-Original recipe, cooked according to directions on box
2 Cups cream (I use Half & Half)
2 Cups chicken, cooked and chopped
1/2 tsp. salt
1/4 tsp. pepper

Saute veggies and butter until soft. Reduce heat. Blend in flour and cook until bubbly and veggies are coated. Gradually add broth, stirring constantly. Boil one minute. Reduce heat and add cooked rice, cream and cooked chicken. Stir. Add salt and pepper. Mix well. Let simmer for 20 minutes, stirring occasionally. Enjoy!

Carol's Cajun Shrimp

1 C. Butter, Melted

1/4 tsp. Salt

2 tsp. Pepper

1/4 C. Worcestershire Sauce

1/2 tsp. Tabasco Sauce

1/4 tsp. Basil

1/4 tsp. Rosemary

1 Clove Garlic, Minced

1 Half Lemon

1/3 Pound Raw, Deveined, Peeled Shrimp

Melt butter, remove from heat and add salt, pepper, Worcestershire, Tabasco, basil, rosemary and garlic. Place washed and drained shrimp into a shallow baking dish. Pour butter mixture over shrimp. Squeeze lemon juice over all. Cut lemon rind into strips and add to shrimp. Bake at 450 degrees for 15-20 minutes or until shrimp are pink. Serve the shrimp and juices with chunks of French bread. So yum!

Strawberry Fruit Punch

Michael and I had the privilege of attending Kelsey's flute recital at BYU a couple of Friday's ago. After the stellar performance, we were treated to some wonderful treats - foremost this wonderful punch. It tasted so much like Summer that I couldn't stop dipping into the punch bowl. And now, I have this wonderful recipe. Thanks Carla!

Boil for 5 minutes:

2 cups water

2 cups sugar

Cool the syrup and then combine:

2 quarts hulled strawberries

1 cup sliced, canned or fresh pineapple

1 cup white cran-strawberry juice

juice of 5 oranges

juice of lemons

Chill these ingredients. Immediately before serving, add:

2 quarts 7-up

3 cups or more crushed ice

Enjoy!

As Promised - New Recipe

Sausage Pizza Dip

1 tbs. extra-virgin olive oil

3/4 lb. sweet Italian sausage

Half of an onion, finely chopped

2 cloves garlic, finely chopped

8 oz. cream cheese

1 c. shredded scamorza or mozzarella cheese

2/3 c. grated Parmigiano-Reggiano cheese

2 pinches dried oregano

1 c. tomato sauce

1 loaf artisan bread, sliced

1. In a medium skillet, heat the olive oil. Add the sausage, breaking it up into little bits with a wooden spoon. Drain off all but a few tablespoons of fat from the sausage. Reduce heat and add the onion and garlic. Cook until tender and remove the pan from heat.

2. Preheat broiler wit the rack set about 10 inches away from the heat source. Combine the softened cream cheese with half of the shredded cheeses. Stir in the oregano and then fold the sausage into the cheese mixture. Spread this mix into a a casserole dish and top with the tomato sauce and remaining cheese. Cover with foil and broil for 3-4 minutes. Then uncover and broil until bubbling, about 5 minutes. Serve with bread. Oh yeah! Oh yum!

Cafe Rio Salad

The night before you want to serve:

Take a 3-4 pound pork loin and cover with this rub - 2 tablespoons brown sugar, 1 teaspoon cayenne pepper, 2 teaspoons cumin, 1 teaspoon salt.

Put into crock pot on low setting and cook all night. The next morning add - 1 to 2 cans Coke, 1 cup of chicken broth, 2 cloves of minced garlic and 1 small onion, chopped. Cook all day. One hour before serving shred the pork and stir in 1 cup of brown sugar and more Coke if needed to moisten the meat.

Serve with shredded lettuce, black beans, cheese, guacamole, cilantro and fried corn tortilla strips in a warm flour tortilla bowl. Don't forget the special Ranch dressing.

Ranch Tomatillo Dressing

1 cup buttermilk

1/4 cup ranch dressing mix

2 jalapenos, stems removed

6 drops tabasco

1-1/2 cups mayonnaise

1-12 oz. can whole tomatillos

juice of one lime

Whirl all together in food processor or blender. Serve.

Michael Jon Speaks Out

Q: What makes you laugh?

A: Grandkids being grandkids.

Q: What's the one thing about yourself you'd like to reclaim?

A: Even though I like my career and the people I work with, I could've/should've done something more challenging with my life's work.

Q: What are you really good at?

A: Finding deals and bargains...2 For 1 in the dictionary has a picture of me in it.

Q: Before I die, I'd like to...

A: Visit all major league baseball parks in America and golf Myrtle Beach in South Carolina.

Q: What's your favorite book?

A: The more I read it, the more I love it...The Book of Mormon. Also, in the past ten years, my favorite was probably The DaVinci Code.

Christine Anne Speaks Out

Q: What makes you laugh?

A: Michael. Everyday he brings joy and laughter to my life. Oh, and when others laugh so hard that milk (or whatever) comes out their nose.

Q: What's the one thing about yourself that you'd like to reclaim?

A: Besides a size 7? The confidence that I can make everything and everyone right.

Q: What are you really good at?

A: Poetry. It's untapped potential. I've only written a few poems but I think they're really good.

Q: Before I die, I'd like to...

A: Oh. That's really tough. I can think of so many - but, if I had to pick one it would be to see all my loved ones in the Temple together.

Q: What's your favorite book?

A: It's usually the one that I'm currently reading. So, right now it's The Holy Secret by James L. Ferrell.

Sisters

I want to introduce you to Zoe and Winnie. Our two kitty-kattys who just happen to be sisters. The story goes like this: I was living alone in this big, beautiful home in Farmington, when Kyle insinuated that the house was dull and lifeless. Go figure. So, I went to the Humane Society to adopt a cat. The people working at the Humane Society should be charged with cruelty to people - but I digress.

I picked out this cute gray and white cat, we did the bonding thing by rubbing noses and I was ready to go with cat in tow. But no, no, no, I couldn't take the gray cat without taking her Calico sister - they've never been apart. That's how Winnie and Zoe brought some color and life into my dull existence. That is until Michael came along! Watch for more about their wonderful cat personalities in the sequel called Sisters Who Fight Like Cats and Cats.

Favorite Quotes

"Unless you are fully engaged in living the gospel - living it with all your heart, might, mind and strength - you cannot generate enough spiritual light to push back the darkness."

-Elder Robert D. Hales

"Faith is more than knowing there is a God. It is knowing God..."

-Prophet Joseph Smith

"There is one thing one has to have - either a soul that is cheerful by nature, or a soul made cheerful by work, love, art and knowledge."

-Fredrick Nietzsche

"When I think of my ancestors. Those who came before me, I know that they gave everything asked of them. I can do no less."

-Elder Quentin L. Cook