Not Your College Romen Noodles!

Cheap and Yummy...it's like college, but with kids...

3 Packs Ramen Noodles (Toss the packets)
2 tsp. Olive Oil
2 tsp Sesame Oil
2T Flour
0.5 lbs Top Round Steak cut into Strips
1/2 Spanish Onion (finely Chopped)
2 T Soy Sauce
S&P
1/2C -1 C Chopped Fresh Cilantro

Cook Noodles in Boiling Water for 3min.  Drain and rinse under Cold Water.  Add S&P.
Season Steak with S&P and coat with flour
Heat oils in skillet and add steak.  Cook 3 min.
Add onion saute until soft, 3 Min.
Deglaze skillet with soy sauce.
Add noodles and toss to combine.
Season with S&P and stir in Cilantro and Serve.

Now that's some fancy Ramen Noodles!

Poor Man's Beef Wellington

This is not anything you would find in one of Chef Gordon Ramsay's Kitchens, but when on a tight budget, this is the next best thing!

The lowly Ingredients:
1 tablespoon vegetable oil
1/2 cup diced onion
1/4 cup fennel, chopped
2 Garlic cloves, minced
2 tsp fennel seed
1/4 teaspoon crushed red pepper flakes
2 eggs
1 pound ground beef
2 tablespoons dry bread crumbs
S&P
1 (8 ounce) package refrigerated crescent rolls

Preparing fennel...I have never actually used Fennel, so I had to look up what part to use.  It's kind of like celery.  You can use the stem, root, seed, and leaves.  For this dish, I chopped up the stem and part of the root.  It really tastes like black liquorish!...
 
The pitiful Instructions:
Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2.Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat one egg in a bowl, then mix in the ground beef, bread crumbs, and S&P. Add the cooked vegetable mixture, and stir until combined.

3.Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.
Beat the other egg and brush the dough with egg.

4.Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C) on a kitchen thermometer, about 45 minutes. Slice and serve.

Mushroom, Leek, Chicken Sausage and Tortellini Soup

The Goods:
Ingredients


2 T olive oil
2 packs assorted mushrooms
2 large leeks, cleaned, and cut into 1/4 inch thick rounds
4 cups chicken broth
2 cups Vegetable Stock
4 chicken sausages, sliced in 1/3-inch rounds
1 (9 ounce) package cheese tortellini
3 cloves garlic, minced
3 tablespoons hot pepper sauce
salt and pepper to taste

Cook It:
1.Place the olive oil in a skillet, and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.

2.Meanwhile, pour the chicken broth and vegi stock into a large pan, and bring to a boil over medium-high heat. Add the sausage, garlic, and hot sauce. Reduce heat to medium, and stir in the mushrooms and leeks. Cover, and simmer soup mixture for 30 minutes.

3.  Add tortellini and cook 4-5 min (or as directed on back of package)

Umm...Bailey's!

Need I say more?

Turkey Day Stuffin'

This year I am making the Turkey Day stuffing.  To me the stuffing is absolutely the most critical part of the feast.  A bad stuffing can ruin any Thanksgiving dinner!  Last year, for example, my stuffing was WAY to sweet and ruined the bird and the dinner.  This year I am determined to redeem myself.  I have searched far and wide to find a stuffing fit for the bird that sacrificed himself for my enjoyment.  I remembered a stuffing my step-mom made a few years back.  I was able to procure this recipe (and her modifications) and made a few modifications of my own on the fly at the store...which is no easy task while being trailed by a 2 and 1/2 year old with 2 purses who stops to play dress up in the middle of The Teeter.  Well I will post pics as I go...Wish me luck all you faithful followers out there....
Serves 12
Prep:30min, Stand:24hrs.  Bake:45min


8 tablespoons butter, plus more at room temperature for pan and aluminum foil
1 loaf Italian bread round torn into bite-size pieces
1 loaf Pumpernickle bread round torn into bite-size pieces
3 medium onions, chopped
(3 Celery Stalks if you desire...I can not stant that stuff so I cook without it.)
Coarse salt and ground pepper
3 Large Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
32 oz reduced-sodium chicken broth
12 oz Vegitable Stock
1/2 cup coarsely chopped fresh sage
12 oz
5 large eggs, lightly beaten

1.Preheat oven to 375 degrees.  Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions (and celery if desired) season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.

2.In same saucepan, bring broth to a boil. Remove from heat; set aside.

To onion-apple mixture, add bread, sage, cranberries, and eggs. Season with salt and pepper; toss to combine.

Add half the broth and toss to combine.

Continue adding broth and tossing just until stuffing is moistened but not wet.

3.Spoon stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate for 2-24 hours.

Place covered baking dish in oven (375), and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

*NOTE:  Add more liquid than you think.  My dressing tasted GREAT!  But was not a "dressing" consistency.  It was more like lots of fantastic pieces in a bowl, not lots of fantastic pieces all meshed perfectly together.

Elic's Tree

My son Elic was born 2 weeks ago.  My grandfather brought over a dogwood for us to plant for him.  I installed it where the existing pond it.  When I am done with the backyard redux, it will be the focal point of the bio-retention area.

FPF ~ Back Yard Redux

Ok...So as if I did not have enough things on my plate, I decided to go ahead and start work on the back yard design...I have some great ideas and jumped right to work this beautiful weekend!
First off, I am digging a 20x3x5 foot french drain at the edge of the garage.  We have had some drainage issues and this should take care of any water coming across the area.

There is obviously a lot of work to do here.  I need to dig the hole another foot or two deeper, add washed gravel and a perforated pipe with sock cover.  Then more washed gravel and then I can add the permeable pavers that i got from Belgard.

So I needed something to do with all the extra  dirt I had so I decided to start creating the area for my new perennial garden.   I then decided it was time to relocate the existing water feature.  The previous owner located the fountain in a low part of the yard where the back 40 drains into the pool. I plan on moving the pond to the high side of the yard and making the location of the old pond a bio-retention garden.  When It is all done, I plan on having a pond with large waterfall and a stream bed running through the perennial garden to a disappearing fountain.  Lots of work, but it will be worth it.

A veiw from the gate looking at the water fall. The black pot is where the disipearing fountain will go. 

Looking at the waterfall.  I need to build the back up about 5' to create the falls.  A stream will come from the right side and meander to the disipearing fountain.

Its about 4' deep with shelves at differnet heights to put the plants.  I dug it deep enough to be able to have Coy and Goldfish.

    

                   

Home Made Pepper Jelly

What you got to have:

1 C FRESH diced Jalapenos (Food Processor)

1 C Diced Green Bell Pepper (Food Processor)

2 C Apple Cider Vinegar

2 Pouches (3 oz each) liquid pectin

Sterilize:

1. Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water.

2. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.

Cook:
1. In a large pot combine vinegar, chopped jalapeno peppers & Bell Peppers & sugar. Bring to a full boil stirring constantly.
2. Stir in the liquid pectin and return to a full boil. Boil for 1 minute.
3. Remove from heat and skim off any foam. Ladle into the hot jars and seal.
4. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.

Serve:
Spoon over Cream Cheese and eat with Ritz or Wheat Thins

Slap Yo Granny Chili

I have made a lot of good (and not so good) chili's.  I decided this year to combine some of my favorites and see what happened.  So what happened?  A chili so good it will make you want to slap your granny...not once...but twice!

What you need
Ingredients (6-8 servings)


1.5 pounds ground beef chuck
2 Spicy Italian sausages
1 (15 ounce) cans chili beans, drained
2 (15 ounce) can chili beans in spicy sauce (1 drained)
2 (28 ounce) cans Whole tomatoes (Drain the juice from one)
    -  Pour in bowl and squish/tear with hands)
1 (6 ounce) can tomato paste
2 large yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno peppers, seeded and chopped
4 pieces of bacon (reserve drippings)
3 cubes beef bouillon
1/2 cup beer
1/4 C Chili Powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
1 Tablespoon ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon dried coriander
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 teaspoon paprika
1 teaspoon white sugar

To Serve with
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package Cheddar cheese

Directions

1.Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2.  Cook Bacon and crumble
3. Saute onion, green pepper, jalapeno, garlic in the bacon drippings until tender
4.  Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green bell pepper, Chile peppers, bacon bits, bouillon, and beer.
5.  Add all seasoning
6.  Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
7.  After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese

Amazing Black Bean and Corn Salsa!

What you need:

3 Ears fresh yellow corn, cut off the cob
1 Ears fresh white corn, cut off the cob
1 28 oz can of black beans, drained and rinsed
4 ripe tomatoes, chopped (add pieces and juice)
1 bunch finely chopped cilantro
5 green onions, chopped
1 small red onion, chopped
1 green bell pepper, finely chopped
1 red bell pepper, seeded and chopped
5 garlic cloves, minced
1 jalopenio pepper, diced
6 limes (juiced) (about 1/4-1/2 cups)
2 ripe avocado - peeled, pitted, and diced

2 tablespoons olive oil, or to taste

I like a chunky salsa and like to have all the ingredients cut about the same size.  You can change up how you chop the ingredients to your liking.

What to Do:
1.Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, jalopenio and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
 

This can be used as a dip, topping to chicken, a filling for a wrap or sandwich...lots of good things to do with it. It makes a ton, so adjust as needed.

FPF ~ Labor Day!

Made 2 trips down the West Harpeth this weekend.  Both times I put in at the bridge on Boyde Mill Road and exited the river at Hwy96 W.

On Saturday my friend Ryan came down from Knoxville and we took out the Canoe.
We were on the water for over 8 hours!  The drive time is 2.2 miles!  That's one windy-ass river!
We took around 40 fish, mostly 1 to 1.5 pound smalls and largemouth bass, with the occasional red-eye, brem, and even 3 crappie!

Ryan and the first good bass of the day.

Nice small!

Now were talking!

After a long day, I thought I would head out on Monday morning and see what kind of trouble I could get into in the 'Yak.  I thought I would be able to cut the float time in half....I was wrong!  6 hrs later I had only pulled out about 20 fish when I came to a hole Ryan and I skipped...Then I looked at it...and thought a bit...and thew in my line.  I sat in this hole for about 45 min and pulled in small and large mouth right and left.  I caught 1 4lber and had 2 more on the line that were bigger.  One jumped and threw the hook, the other snapped my 4lb test line while the drag was being stripped...clean break, not a knot slip!

Croissant French Toast with Caramel Apples

Ok, this is a FANTASTIC breakfast IF....the caramel turns out.
If the sugar clumps, just give it time to melt down.  I got it right the first time I made this, but the other times it has been hit or miss.  Good luck!

French Toast:
4 Large croissants, halved

Batter:
3 Eggs
1/4 C milk
1/2 tsp vanilla extract
Pinch Ground Cinnamon
Mix all

Caramel Apples:
1/2 Cup Sugar
3 Tunsalted butter
6 Granny Smith Apples, cored, pealed and cut into slices
1/2 C pure maple syrup (or flavored, I use raspberry)

Put sugar in large dry skillet and place over med-high heat.
DO NOT STIR!!!
Let sugar melt in center of pan.  As the center melts shake sugar into center.
When sugar melts stir vigorously until it boils.
At this point add 3 T of butter. NOTE, add bits at a time to much butter will make it separate.
Once butter melts, add the apples.  The Carmel will harden, but it will thin out again.
When a nice coat is on the apples, add the syrup.
Let simmer for 10 min while you make the toast.

Spray a griddle or skillet with butter. 
Dredge the croissants in the batter...QUICKLY  they will soak up the batter.
Lay the croissants on skillet, cut side down, and cook 4-5 min per side...or as needed not to burn.

Plate croissants and pour syrup and apples over top.
Enjoy!

Here Fishy Fishy!

I was able to find some time to take the canoe out to the West Harpeth this weekend for a 4 hour tour.
The first three hours were a little uneventful.  The fishing has been slow lately but even the good holes seemed dried up.  I managed to land 3 sun fish...yes 1 fish an hour!  I almost turned around and went home at that point because I had a long portage to the next hole, but knowing the next hole is always active, I figured I would make the trip.  I push pulled and drug the yak for the 300 yards or so and hopped in.  Right off the bat I landed 2 small small mouth and 2 or 3 good sized redeye.  I then caught a fish I had never seen before, I was very intrigued so I took some picks of her.

Come to find out, it's a black crapie and it must have washed out from someones farm pond during the flood.
I only wish I had know this sooner and I would have kept him instead of sending him back.  Luckily, I know where he lives! :)

I then fished the rest of the hole catching a few more redeye until I felt a little tug on the end of my line and saw the line moving sideways quickly.  I knew something big was moving with my bait, but I also knew setting the hook in a kayak is NOT easy!  I have missed more fish since I started using it.  So I was patient and set the hook hard and fast!  The next 5 min was frantic.  The fish pulled my yak around the Harpeth in circles.  Once he came the the surface looking like he had given up, only to make another run...deep into some brush.  I thought he had broken me off, but after probing the bottom with my rod tip, he surfaced again to give me one good ariel show and then slowly gave in and got in the boat with me.  The hard work payed off, the biggest fish I have caught in the Harpeth.

The long paddle upstream into the wind, was very easy after such a great fish!

Lindsey's 29th Birthday Dinner!

Happy Birthday to my beautiful wife!

Okra-and-Corn Maque Choux

Makes 4 Servinds in about 20min.

1 Andoulle Sausage, the spicier the better!
1 Cup Chopped Sweet Onion
1 Cup Chopped Bell Pepper
4 Garlic Cloves
1/2 Fresh Jalapeno (if you want more spice)
2 Ears Fresh Corn, cut Kernels off the cob.
2 Cups Sliced Fresh Okra (add salt and pepper)
4 diced tomato's

1.  Saute sausage in a large skillet over med-high hear until browned.
2. Add onion, Bell Pepper, Garlic, and Jalapeno
3. Cook untill Veggies are tender
4.  Add Corn, Okra, and tomato
5.  Cook, stirring often, for about 10-15 min.
6.  Add Salt and pepper and serve!

I was going to take a pic, but there were no leftovers.
Serve with: Garlic Mashed Potatoes
This is one of the best summer dishes I have come across!

For Desert....Berry Trufle!

For the Berries
1 Pint Blueberries
1 Pint Strawberries, sliced in half
1 Pint Raspberries
1/2 Cup Sugar
2 Teaspoons Cornstarch
Juice of 1 Lemon

For the Lemon Cream
1 Cup Heavy Cream
1 Tablespoon Sugar
1 Teaspoon Vanilla Extract
1 C Lemon Curd (Its in the isle with the Jams)

1/2 of a pound cake.

1.  Combine all the ingrediance For the Berries in a saucepan over Med-High Heat.
2.  Bring to a simmer and cook until berries break down and are warm (about 5 min.)
3.  Take berries off heat and let cool.

4.  In a glass bowl, whip cream, sugar, and vanilla to soft peaks.  (use a hand mixer!)
5.  Put Lemon curd into a second bowl and mix in some of the whipcream till loose.
6.  Fold in the rest of cream.

Assembleage:
Spoon a layer of lemon cream into a wine glass, add a layer of pound cake (breaking as needed to fit), add layer of berries and juice.  Make 3 or 4 layers finishing with layer of lemon cream.  Cover and Refrigerate for about an hour or until ready to serve!

Fist Pump Friday!

I spent my Fist Pump Fiday doing a little bit of weeding and cleaning in the yard.  I found a great Garter snake while doing it,  he was about 4' long.  I could not snap a pic, I know he lives in the wood pile so I will be ready with the camera next time.

Did you know that the garter is the most common snake in America, and the only snake that lives in Alaska!

It's the summer...and it's HOT

Not much to do in the yard when its this hot.  Grass does not need to be mown (not like I would do it when it was 100 degrees anyways!)  All I can do is sit around and dream of all the things I want to do when spring gets here!  So, I have spent most my time in doors driving my wife insane every time I decide to repaint the kitchen or some project that needs to be done just because I have nothing else to do.

Kitchen Redo

Happy Independence Day! oh yea and...FIST PUMP FRIDAY!

What a great 4th weekend!
First off my beautiful family will be growing by 1 in November and this weekend we were able to announce to our families that we are having a baby boy! 

I am so excited to have a son!

To celebrate my dad came down and we went fishing on the Harpeth.  We slayed the fish and caught lots of nice small and large mouth bass.

My dad, first fish of the day

Right after that, I got my first fish of the day

The Harpeth is actually a beautiful River!

The next day my buddy Matt and I did the same float as I had done the day before.  Since I knew there were big fish in the areas we were fishing, we decided to only use larger bait to catch the big fish....and we caught big fish...Probably between 20-30 small and large mouth and some of the biggest Red-Eye Bass I have ever seen.

Matt and his 4lbs Large Mouth.  In another river this fish would have easily been 6lbs!

At night I have been slowly working on redecorating our kitchen.

What color do you like?

Repainted the trim and the walls.                                Redecorated the kitchen

Cabinets removed and ready to be sanded primed and repainted

The paint store is closed this weekend so this is where I leave you for now!

HAPPY FIST PUMP FRIDAY!