Must Have Items in my Pantry

Grocery shopping. What once was a relaxing, what-new-items-are-out, let me stroll over here to get some butter, experience has now turned into mayhem. Making sure Delilah doesn't fall out of the cart, wrestling her in the cart, justifying not walking all the way over to the juice aisle, we can go one more day without out that juice, because as we were walking through the 88 people trying to get the same juice, Delilah decided it would be a good idea to throw her cheese and shoe out of the cart, so I didn't get the damn juice.

Fun.

Go ahead and label this on the "Things I said I would never do List": Using one of those huge, car carts.

Simpler times, when just being out was enough ;)

I have made grocery shopping a strategic, let's get this shit done, operation. I will make a list, that is usually organized by the store's layout. I stop by the baby aisle first and get a squeezy, which is then followed by Delilah shaking her head, so we u-turn and go by the dairy aisle and I pick up a string cheese, to which I hand to Delilah and she shakes her head proceeding to reach for the squeezy I threw in the cart five minutes ago. I also bring a long (I did not mean to say a long toy, I meant bring along a toy. Sometimes autocorrect just doesn't understand.) a toy, right now the baby doll for a win.

Since we are in the dairy aisle at this point, I start there, always ending with produce.

I make my shopping list according to what we are out of, essential items, and the menu I have made for the week. It makes it easier when I know exactly what I am cooking, so I write my menu on my calendar and then the ingredients on my list. This will change on a weekly basis, but there are items that I always have on hand, either in the pantry or fridge, that make cooking easier. I like to mix up my meals, there are of course the usuals that make an appearance once a week or so, but for the most part, I keep a pretty diverse menu. 

Must Have, Always, No Exceptions Items:

milk, juice, cheese (string, babybel, sandwich, sprinkle, garlic and herb spread), pea crisps, fruit chews, bananas, apples, grapes, blueberries, strawberries, mac&cheese, cottage cheese, cheese, cheese, cheese, eggs, bacon (I have a coffee mug full of bacon grease, super helpful for when you don't feel like cooking bacon.), half&half

bow tie pasta, spaghetti, spiral pasta, rice, quinoa, bulgar wheat, potatoes, bread, tortillas

chicken stock, beef stock, crushed tomatoes, cream of chicken, cream of mushroom, refried beans, black beans, soy sauce, honey

I also keep a pretty stocked spice cabinet. Different cuisines will typically use the same basic ingredients and spices for each dish. I am not a chef by any means, but here is what I use when I cook:

Mexican:

garlic powder, onion powder, coriander, cumin, chili powder, oregano

{{cilantro, peppers, crema, pico de gallo}}

Chinese:

garlic powder, onion powder, ground ginger, 5 spice, honey, sesame oil

{{green onion, garlic, ginger, orange juice}}

Greek:

garlic powder, onion powder, paprika, thyme, oregano, olive oil

{{feta cheese, mint, parsley, cucumber, lemon, plain yogurt}}

Cajun:

garlic powder, onion powder, paprika, thyme, cayenne

{{green bell pepper, celery, onion}}

Southern:

garlic powder, onion powder, Lawrys, onion soup mix, bacon ;)

If you keep these items on hand, you will be amazed at how much you can make. I will make Greek Chicken peta wraps, with cucumber yogurt one night, fried chicken or pot roast another night, then finish the week with Lo Mein! 

I hope this has helped you!

Please comment with your favorite dinner recipes. I always love new ideas ;)

xoxo

Food for your Itty Bitty: Broccoli and Cheese Casserole

I have probably eaten this dish 4,765 times. It never gets old. Of course it always tastes better when my mom makes it, but she is not always here and I know I can count on it being on the dinner table for Thanksgiving and Christmas. 

Delilah loves broccoli and she also loves rice. This dish is perfect because it is easier for her to pick up. It does take a few steps, so I usually start cooking everything during her morning nap. 

Make one cup of rice, boil 2 small heads of broccoli, and cook 1/2 onion and 1 stalk of celery in 2 tablespoons of butter. Do these in separate pots ;)

Mix together a can of Cream of Mushroom soup and 2 cups of cheese. I always use cheddar, but since I am out, sprinkle cheese will do just fine!

Make sure to break up the broccoli, since your Itty Bitty is eating this you don't want pieces that are too big.

Ok, so I may have gone a little overboard with the mixing. Apparently I got caught up in recapping True Blood, I cannot even believe Alcide died! RIP you good looking werewolf, you.

Once everything is cooked and cooled mix it together in a bowl and but it into a well buttered, and I am talking about 2 tablespoons of butter, pyrex pan. Bake on 350 until the cheese is melted and the top is a little golden.

Cheese me!

A lot of preparation but so worth it!

We've got an applause everybody!

Broccoli and Cheese Casserole

2 Heads of broccoli - cooked until tender

1 cup cooked rice

1 Stalk of Celery

1/2 Small Onion

4 Tablespoons butter

1 Can Cream of Mushroom soup

2 cups of cheese - you can use sprinkle cheese or block cheese cut into little cubes

Cook diced celery and onion in 2 tablespoons of butter over low heat until very tender, about 15 minutes.

Preheat oven to 350

Mix rice, celery and onion, broccoli, cheese, and soup in bowl. Place mixture in a buttered pan, use the other 2 tablespoons. Bake for 30 minutes or until cheese is melted.

I served this with my Seasoned Salt Chicken. Heat 1 tablespoon of butter in a pan, season chicken, either thighs or breasts, and season with salt and pepper and seasoned salt. Brown chicken on both sides and put a cup or so of chicken broth in the pan. Do not cover the chicken completely. Bring to a boil and reduce heat, put a lid on it and simmer for 30 minutes. Take the lid off and turn up the heat and reduce the liquid to make a simple sauce. That's it!

Food for your Itty Bitty: Mahi Mahi & Roasted Asparagus

Delilah's first taste of fish…. a hit, I think! She ate it and seemed to like it, although, next time I will season it a little less. Adventures of eating….

Mahi Mahi was on sale at our local HEB, so that was the fish I decided to use, it does help that Mahi Mahi is one of my favorites. It reminds me of chicken, you can literally prepare it any way you want. I decided to go with my tried and true method of cooking fish.

Before we start with the fish, preheat the oven to 350. Wash and trim your asparagus. I always break the bottom of one and then cut the rest to match.

Place on a cookie sheet, lined with foil (less mess!) and drizzle a little oil, salt and pepper.

I used ghee for the oil. And lemon pepper ;)

Place in oven.

Now the fish...

I bought a pound and cut it up into individual servings. 

Use this time to season your fish however you like. I am a sucker for Old Bay.

This is going to sear and then go into the oven, so I heard somewhere if you cover your handle with foil, any pan can be oven safe. It has always worked for me! Get the pan very hot and sear the fish, flesh side down.

 Once it's brown, flip it on the skin side and send the pan into the oven.

Cook fish for about 10 minutes, it should be cooked all the way through. The asparagus should be fork tender. Serve it up with your favorite macaroni and cheese and you've got yourself a meal!

Ours:

Hers:

** I will say that roasted asparagus was not her favorite. I will try it steamed next time to see if that helps.

Mahi Mahi

1 pound fish

1 tablespoon seasoning of choice (Old Bay)

1 tablespoon oil

salt and pepper

Preheat oven to 350. 

Place oil into an oven safe pan, heat until very hot. Sear fish, flesh side down, for about 5 minutes until brown. Flip over, turn off heat, and place in oven to finish cooking. About 10 minutes.

*This method has worked for any fish I have made: salmon, white bass, cod. It comes out perfect every time.

Roasted Asparagus

1 bunch asparagus

oil

salt and pepper

Preheat oven to 350.

Snap one asparagus and trim the rest of the bunch to follow. Place on cookie sheet lines with foil. Cover with oil and season to taste.

You can also add garlic slices.

Cook in oven for 10-20 minutes. Depends how crunchy or soft you like it!

Food for your Itty Bitty: Mexican Pot Roast

I have been racking my brain on what to cook for Delilah. She is eating so well and I want to keep introducing her to foods and flavors. I have decided to not really modify what I cook, cook how I usually do. But when it is time to eat, adapt her plate in order for it to be edible for her. This roast I made is the perfect example of that. I used Mexican flavors and the only thing that I really changed, was using refried black beans instead of whole. And I took out the cayenne pepper that I would have usually used as well! But she loved it! Beef and all :)

I love cooking roasts. They are super easy and are done when I am good and ready! I usually give about 3 hours of cooking time, ours are no more than 2 pounds, and I literally throw it in there mid afternoon and pull it out right before we eat.

Start by preheating your oven to 350.

Season meat with whichever taco seasoning you like. I use cumin, chili powder, onion and garlic powder, salt and pepper.

I like using the same pan I brown in to cook in the oven, so I am using my trusty cast iron skillet for this. While you are seasoning the meat, turn burner on high and let the pan hear up. Once it is hot, put in your meat and start browning it up.

I guess it would help to put in oil ;)

Brown both sides and then add a can of salsa or in this instance, a can of Rotel, and add a little water until it goes up halfway. You do not want to have your steak swimming in liquid, that would be bad. 

Cover up with aluminum foil, or a lid if you have one, and stick it in the oven to cook for a few hours. I am not to technical on my time, so I usually leave it in there a few hours, or until we are ready to eat. The longer it cooks the more tender it gets, so no worries!

Pull the roast out and the way I test for doneness, is get a fork and pick a spot, twirl the fork around, and if meat easily twirls with the fork, it's done!

I served the roast with tortillas, refried black beans, and rice. A little habanero salsa and sour cream and you are good!

For Delilah, I combined the rice and beans into little balls so it was easier for her to pick up. I tore up tortilla into tiny pieces, and cut the roast into even tinier pieces! It was a hit!

Mexican Pot Roast

1-2 lb roast of your choice

Mexican seasonings (Cumin, Chili Powder, Onion powder, Garlic powder)

1 tablespoon oil

Jar of Salsa/ Can of Rotel

Water

Preheat oven to 350

Season roast with seasonings, don't be shy!

Put cast iron, or oven safe pan, over high heat and brown the roast on both sides.

Put the salsa or Rotel in the pan with enough water to come up the middle of the roast. Cover and bake in oven for 3 hours or so.

Can of Refried Black Beans

Heat before serving

Refrigerated Tortillas

Brown up before serving (These are the only tortillas I buy now, they are so good!)

Rice

1 cup rice

2 cups chicken stock

1 teaspoon tomato bullion 

1/2 teaspoon onion powder

1 tablespoon butter

Melt butter and brown rice slightly for 5 minutes. Add chicken stock and bring to a boil. Cover and lower heat to low, simmer for 20 minutes. Once water is evaporated, turn off heat and let sit until ready to serve.

Shred up roast and place in tortillas and make a yummy taco! Use whatever fixins you love!

***We had leftover with the roast the next night. I reheated the meat in a little chicken broth. Made some mashed potatoes, and broccoli and cheese. It was yummy twice!

Food for your Itty Bitty: Chicken Fried Steak

I wanted to try out the ghee recipe that turned out so well, on some chicken fried steak. I will not be frying chicken, due to the fact that it would cost about a million dollars. Im kidding, but it would cost a lot! I used about a quarter cup or so, until the bottom of the pan had a layer of liquid. It turned out really good, especially paired with some skillet potatoes and gravy!

There she is! It required a little elbow grease (pun intended) to get out of the jar once it's been refrigerated. I was going to work out my arms anyways today.

I mentioned before that my life usually runs in 15 minute increments, if it can't be done in 15 minutes, it's not happening. So, I was able to cut up the round steak into pieces and put them in an egg wash. They then went into the fridge to hang out while I chased Delilah out of the pantry and take the unknown object out of her mouth.

 I usually season my flour with salt, pepper, onion powder, and garlic powder. Today's batch was special because my husband brought home some of this crazy stuff, so I decided to give it a whirl.

The things my husband brings home.

Dredge your steak into the flour while your oil is heating over med high heat. To test if it's ready, pinch some of the flour in the grease, if it bubbles, it's ready!

Let the steak fry up for about 5 minutes or so, when it looks golden, flip it! If your wondering why my round steak looks funny, it is because we are lucky enough to get out beef from my husband's mom's farm. Not sure why I didn't say mother-in-law, moving along. We cut it up ourselves, so I am able to choose how big or small the pieces are. 

Spice Jar

Once the steaks are browned on both sides, takes about 10 minutes, take them out and salt those puppies up. I have mine on a cooling rack today because I made this while Delilah was napping and these will find themselves in the oven to be reheated.

Now, for the gravy!

Milk Glass

Use the flour from earlier and some milk. You will also need a little water too. 

I had to empty out some oil, you want about 2 tablespoons in the pan. Put burner to low and sprinkle in 2 tablespoons of flour. Stir around and cook for about 3 minutes.

 Slowly add the milk and stir really well. You, at this point could use a whisk, I prefer a wooden spatula, the way my momma does it. Don't worry if it is a little lumpy, do the best you can and remember there are delicious crispy bits from the steak!

Add all of your milk and start adding water until you reach your desired consistency. I have found out people get very serious about their gravy, I like mine a little runny and my husband likes his super thick. A family divided!

Ours:

I made a quick pea salad and skillet potatoes, yum!

(For the salad you literally throw peas, sweet pickle relish, cheese, purple onion, and mayo together.)

I know what you are thinking, chicken fried steak for the itty bitty? Nope! Not yet! But I couldn't let her sit and watch us eat, so we improvised ;)

Hers:

Cannelloni Beans with Gravy! 

She got some peas and potatoes as well.

Chicken Fried Steak and Gravy

Round Steak

1 egg

1/2 cup Milk

1 cup Flour

1 teaspoon Garlic powder

1 teaspoon Onion powder

Any crazy seasoning your special person decided to bring home

salt and pepper

Oil for frying

Coat the round steak in egg and milk mixture. 

Place in flour and coat the steak, shake of extra flour.

Heat oil in frying pan on med high heat, there should be enough to coat the bottom. Place the steaks in the oil and fry for about 5 minutes per side. Until they are golden and cooked through.

2 tablespoons Oil

2 tablespoons reserved flour

1/2 cup Milk

1/2 cup water

Heat oil on low heat and stir in flour. Cook for about 5 minutes, until flour starts bubbling. Slowly add in milk and stir. Start adding water until desired consistency is met. Add a little at a time to avoid super runny gravy. Taste for seasoning.