Foodie Friday - Shortcuts!

A couple of weeks ago, I was reading a blog post by a girl that was looking for dinner shortcuts because her life is CRAZY busy!  This is something I definitely know about, as I am sure most of you do.  My typical day goes a little something like this:
5:00 a.m. - wake up, get dressed and work out
6:00 a.m. - shower, iron, breakfast
7:15 a.m. - 5:30 p.m. - Drive to work, work, drive from work (I have a 30 minute commute!)
5:30 p.m. - 6:15 p.m. - Clean, Barefoot Belle work, walk Outlaw (one or a combination of the above)
6:15 p.m. - Cook dinner (30-40 minutes) then J gets home and we eat
7:30 p.m. - Clean up dinner, continue with neccessary chores not completed earlier
9:00 p.m. - IN THE BED and hopefully asleep.  I know, I'm such a dork for going to bed so early.  But really, I need my sleep!

So, when it comes to cooking, which I really, really LOVE to do, I've developed my own little system of shortcuts that I would love to share.  I hope this helps some of you guys.  What are your tips for helping with dinner during the week? 

1.  Plan ahead - For me, this is the single most important factor in saving time.  I am a planner and nothing gets me more flustered that not having at least some sort of idea of what I will make for dinner.  Before you go to grocery store each week (or two weeks), decide what meals you want to prepare for the week.  You'll always have waht you need and might even save a little money and defintiely time by not having to go back and forth to store during the week.

2. Cook in bulk - When you're browning meat, do double.  Or when you're boiling chicken, cook double or tripple the ammount you need. It takes hardly any extra time to do this and will help you later in the week on a night when you don't have much time. Usually, I do this on Saturday or Sunday when I have some extra time.  I divide it up into portions and put what I need for the week in the fridge and put the rest in the freezer for later. 

3.  Find recipes that can pull double duty- For example, one of my favorite recipes like this is Sloppy Joes and Shepherd's Pie.  Once I've made the sloppy joes, I barely have to do anything the next night for shepherd's pie.  There are a lot of cookbooks that can help with this.  Better Homes & Gardens Cookbook has some of these and Robin Miller also has a lot of recipes like this. You can even do a google search on double duty dinners and find some good help!

4.  Your freezer is your friend - When you have time, make a double and freeze for later.  I do this a lot when I make chicken spaghetti or chicken tetrazini and when I make spaghetti sauce.  There's also a great cookbook called Super Suppers that's full of recipes that you can freeze and the author tells you at what step you can freeze things.  This has been a great help to me. 

5.  The deli is your friend - Grab a rotisserie chicken and cut it up!  One of thsoe babies can feed us for 2-3 meals.  If you know you won't have much time that week, sometimes the deli will have great sides. And don't forget about prepackaged salads.  They are fab!

6.  Always have a backup - When a recipe fails (aka the oven catches fire...I was not prepared here!) or you just do not feel like cooking at all, you always need a back up!  When you're at the grocery store, pick up some frozen or quick-prep meals.  Some of our favorites are frozen pizza (of course!), Stouffer's Easy Express Skillets Garlic Chicken and Grilled Chicken & Vegetables.  I also really like Macaroni Grill's Chicken Alfredo.  It takes a little work because you have to supply the chicken and a few other ingredients, but it's REALLY good and quick.


Those are my tips.  I hope they help you as much as they do me!

Kicked Up Sorta Shrimp Scampi

TRY IT! I promise it's good! :)

Ingredients
Extra virgin olive oil

1 lb. medium shrimp, peeled and deveind, tail removed
4 garlic cloves, minced
red pepper flakes (for as much heat as you’d like. I usually give 5 or 6 shakes)
½ cup chicken stock
1 lb. fettucini
1 cup parmesan cheese
1 jar kalamata olives
1 package cremini mushrooms, sliced

Directions
1.  Bring a large pot of water to a boil. Add pasta. Before you drain, you’ll need some pasta cooking water.
2.  While the pasta cooks, heat some olive oil (twice around the pan) in a deep skillet.
3. Add garlic and red pepper flakes and cook for 2-3 minutes.
4. Add olives, mushrooms and chicken stock and cook for a few more minutes.
5. Add the shrimp and a ladle of the starchy pasta cooking water to the sauce.
6.  Cook until most of the liquid has evaporated (leave some to mix with the cheese - it makes an awesome cheesy like sauce!), then add drained pasta to the pan. Let the pasta absorb the juices for a minute.
7. Add the parmesan cheese and stir (with tongs)

For the Love of Peanut Butter

I don't know about you, but I absolutely LOVE peanut butter! Not only do I love it on and in things, I eat it spoonfulls at the time for a snack.  For some strange reason, one day last week, I was thinking about how great some peanut butter icing would be!  I know this is strange - last week was REALLY stressful at work, so I was not myself.  It's even more strange because since I don't bake, what in the heck am I going to put it on?  I searched my cookbooks looks for peanut butter cream cheese icing, but no luck.  So I searched the internet and still no luck.  Then, this week I was watching tv and lunch and there it was!! Gina Neely was making peanut butter and jelly cupcakes with the peanut butter cream cheese icing!  So, I thought I would share since maybe some of you also love peanut butter and maybe you bake and can use it! How good would it be on some choclatte cupcakes?  YUM!  Since my sister shares her gift shop with a bakery, I think I might see if she'll make me some cupcakes to put this icing on. :)

INGREDIENTS: 
1 (8-ounce) package cream cheese, room temperature

4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups confectioners' sugar

DIRECTIONS:
In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.

Potato Chip and Bacon Topped Mac & Cheese

I watch the Food Network every night when I get home from work.  I don't dare miss my favorites - the Neely's, Paula and Rachael!! One night, I was watching Down Home with the Neelys and they made this recipe.  I thought it looked so good, but since I'm more of a 30-Minute Meals kind of girl, I didn't really think much of it.  Then I got the Neely's cookbook for Christmas and this recipe was in there.  Since we were having friends over on New Year's Eve, I thought I'd give it a shot and BOY am I glad I did.  This is SO good!!!  I've never made homemade macaroni and cheese before, much less any with bacon and potato chips, but this turned out great.  It's so easy!  Go ahead, give it a try. 

Potato Chip & Bacon Topped Macaroni and Cheese

INGREDIENTS
6 tbsp butter
½ c. AP flour
4 c. milk, warm
1 tsp. dry mustard
⅓ tsp. grate nutmeg
¼ tsp. cayenne papper
dash of s&p
dash of hot sauce & worcestershire sauce
3 c. shredded cheddar cheese
1 lb. small pasta, cooked al dente
1 c. crushed potato chips
5 slices bacon, crumbled
½ c. parmesan cheese

DIRECTIONS
Prheat over to 350°


Melt butter in a large sauce pot over medium heat. Add flour and cook, stirring, for 1 minute.

Whisk in the milk and bring to a boil, whisking constantly. The mixture will thicken as the heat increases.

Continue to stir while adding dry mustard, nutmeg, cayenne, salt, pepper, hot sauce, & worcestershire

Stir in cheddar cheese until it melts.

Places cooked pasta in the bottom of a casserole dish. Pour cheese sauce over the pasta.

Sprinkle with chips, bacon & parmesan cheese.

Bake for 35 minutes.

Foodie Friday

I have been so slack on Fridays lately.  So sorry - life has just been CRAZY!!  Of course, probably like your own life, I barely have any free time until the new year. 

Instead of sharing a recipe with you this week, in keeping with the Christmas spirit, I want to tell you about something really cool that would make a great Christmas (or wedding or birthday) gift for someone who loves cooking or even collecting cookbooks.  I love both, so this was perfect for me:  a Tastebook.  My friends at Swamp Gravy gave me a Tastebook for a wedding present a few years ago.  I love it so much!  What is a tastebook?  Well, it's basically a cookbook with all your own recipes in it.  You can create the cover and all of the pages on the inside.  Each page is a recipe, with ingredients, directions and you can even include your own special notes and pictures.  The pages are printed on heavy cardstock and mailed to you with the holes in them so that you can add them to your book.  My friends bough a package that included 50 recipes, but since they only used about 25 pages for recipes, I have been able to make my own pages with the remaining 25 for free.  Check out their website and if you're interested and want to know more, leave me a comment and I can invite you to use my book online.

I hope you all have a fabulous weekend.  I am excited about the Alabama-Florida football game this weekend.  I wish I could be in Atlanta cheering on the Tide, but I'll be there in spirit.  ROLL TIDE!!!

A Much Needed Break & the Most Awesome Chili EVER

Well, it's the week of Thanksgiving.  First of all, I am thankful to finally have some time off.  For two weeks straight, I worked over 50 hours a week, 13 days without a break.  I need some time to relax and I am hoping for that this week.  My sister is here with her two youngest kids, so I probably won't get to rest entirely, but a break from the office is definitely welcomed. 

While I'm not at my "job,"  I am working on a few projects.  The Barefoot Belle is hard at work creating Christmas cards, recipe cards and invitations for people.  I am thankful that people are trusting me with some of the big moments in their lives.  I am also working on a few Christmas presents for our family (more to come later).  Let's just say Jarrett's awesome calendar last year was a big hit and someone will get a repeat.

I missed Foodie Friday...again.  But I have been dying to share a recipe and now it's cold enough to do so.  It has a story behind it, so here goes - when I worked in Alabama, I was placed with the meanest man in the office.  Apparently, before me, no student could get along with him.  He was mean, but I stuck it out and gave it back to him everytime.  My first semester, he made me clean out his entire office, which hadn't been done in years!  And everyday, I'd go in with a smile, tell him he should be nice, and would talk his ear off.  Well, turns out, I love him!  And he loves me!  We got really close and everyone else was amazed by our relationship.  When I graduated, he gave me a crock pot and his famous chili recipe.  I was sworn to secrecy until recent, but I've been given permission to share.  I know some of the things sound weird, but try it.  It really is the best chili ever!

Roots' Chili

INGREDIENTS
2 lbs. Ground Turkey (or beef)
1 chopped onion
2 packages Rach Dressing mix
2 packages Taco Seasoning
2 big cans Stewed Tomatoes
2 cans White Corn
2-3 c. Water
16 oz can Black Beans (don’t drain)
16 oz can Pinto Beans (don’t drain)
16 oz can Mexican Chili Beans (don’t drain)

DIRECTIONS
Brown meat and onions

Dump everything into a crockpot and simmer for a few hours.  ENJOY!

Fun Stuff

I have had such a crazy week.  When Bass Tournaments are in town, you can never tell what will happen and what's going on.  Mix that with Fair planning and it makes for a crazy, busy time!

Well, I missed Foodie Friday again - sorry for those that enjoy it.  I wanted to share something though.  I am very excited about my new recipe cards! I made them for my Etsy shop: http://www.barefootbelledesigns.etsy.com/  They cost $8.00 and you will get the digital file and will be able to print as many as you want for as long as you want.  They are great for a wedding present or birthday present.  You can print some for the person and also give them the digital file to continue to print them.  Most of them are also customizable so you can match them to your kitchen colors. 

Here are a few of my designs, but I am working on some more, so be sure to check back. 

Worst. Day. Ever.

Yesterday was literally the worst day I've ever had.  Everything that could go wrong, did.  I won't go into it, because a few of it involves work and I don't think it's appropriate to put that out here, but just know that nothing at all went right...until I got home and got to see Jarrett anyway.  He always makes me feel better.  He even took me out to try a new restaurant in Thomasville called Jonah's.  It was amazing.  Bascially, it's like Bonefish for 1/2 the price.  We both ate, including desert for $30.  I'm just dying to go back.  I am not a fan of grits, but they made the best grits I've ever put in my mouth.  My favorite part of the meal was the pumpkin cheesecake.  I stuffed my face and couldn't move when I got home, but I was happy then!

I love pumpkin stuff this time of year.  I always stock up on canned pumpkin so I can make stuff with it.  A lot of stuff with pumpkin involves baking, which I am not very fond of doing, but I do sometimes, just so I can eat it!  One of my favorite things with pumpkin is Pumpkin Dip.  It's soo good!  The first time I ever tried pumpkin dip was about two years ago at my aunt's house on Thanksgiving Day.  My cousin had made it and we were all dipping Ginger Snaps in it and snacking before lunch.  My sister from Atlanta was down for Thanksgiving, and her son Jack, who was about two at the time, LOVED the pumpkin dip.  Now, Jack was 10 lbs. when he was born and he's always been a big boy (he's four now).  He's not fat, just stout.  He's also the cutest thing I've ever seen, both looks and personality.  The kid cracks me up all the time!  Anyway, Jack ate about 20 cookies that he had dipped in the pumpkin dip.  Finally, his mom said, "Jack, that's your last cookie.  No more, you'll ruin lunch."  So Jack says, "Okay."  A few minutes later, we look over, and there's Jack, still with his last cookie, dipping it into the dip, licking it all off, and dipping again!  That was so cute - and that's a smart kid! 

If you haven't tried pumpkin dip, here's the recipe.  There's actually a couple of ways you can make it, so I'll tell you both. 

Pumpkin Dip 1 (This is the one I use)
Ingredients
1 large jar of Marshmallow Cream
1 (15 oz) can solid pack Pumpkin
2 tbsp ground cinnamon

Directions
Mix all ingredients together, cover and store in refrigerator until chilled

My  sister says you can substitute coolwhip for the marshmallow cream above and it's great.  I've never tried it, but she's a good cook, so I trust her.  Try that if you want something low fat. 

Pumpkin Dip 2
Ingredients
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

Directions
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

A Little Late

I have had such a busy week!  I haven't had time to do hardly anything, updating the blog, being one.  So, since I skipped Foodie Friday yesterday, I will try to make up for it now. 

I bought a new cookbook called "Super Suppers," by Judie Byrd and I really like it.  It gives recipes and also tells you at what point you can freeze the recipes so that you can prepare ahead of time.  I think it's great that she gives that tip on each of the recipes so that you can have things for days when you don't have much time.  It's also great for husbands who can't cook (like mine!) because most you just defrost and throw them in the oven or in a pot.  Also, she reccommends sides, that are also recipes in the book, to go along with each entree.  Here's a couple of recipes that I tried this week that turned out pretty good.  Of course, as always - I never completely follow recipes, so I put my blurbs along with it.

FIRE STATION CHICKEN
Ingredients:
3-3 1/2 lbs chicken, cut into 8 pieces (I just used drumsticks)
28 oz. bottle of smoky BBQ sauce (make sure you get thick sauce, Budweiser sauce was great!)
16 oz. can pinapple chunks, undrained
2 cups chopped onion
2 cups chopped bell pepper (I left this out)
1 tsp. seeded and chopped jalapeno pepper (to taste, optional)

Directions:
1. Add all ingredients to a 4-6 quart dutch oven (or stock pot).
2.  Bring to boiling over medium-high heat.  Turn heat to medium-low.  Cover and simmer about 1 hour or until chicken is no longer pink.
FREEZE AHEAD: Place all ingredients in a freezer bag up to 2 months.  Defrost completely in refrigerator and continue according to step 2. 
An FYI on this:  There's a lot of liquid left in this recipe.  If you are making this, I would suggest serving it with rice so that you don't have to waste all the liquid. 

AMISH CHICKEN AND RICE
Ingredients:
11/2 cups uncooked long grain white rice (uncooked)
103/4 oz. can condensed cream of mushroom soup (I used cream of chicken)
103/4 oz. can condensed cream of celery coup
1 cup chicken broth
4 chicken breast halves (you can also use drumsticks here)
1 cup dry white wine (or substitute more chicken broth)
1 envelope dry onion soup mix

Directions:
1.  Preheat oven to 350.  Coat a 13x9 baking dish with cooking spray (don't skip this or the rice will stick)
2.  In a bowl, stir together uncooked rive, soups and chicken brother.  Transfer to baking dish.  Arrange chicken breasts on top of the rice mixture; pour wine (or stock) over all.  Sprinkle evenly with soup mix.
3.  Bake, covered for about 11/2 hours or until chicken is no longer pink.
FREEZE AHEAD DIRECTIONS: Prepare through step 2.  Cover with plastic wrap and foil.  Freeze up to 2 months.  Thaw completely in the refrigerator.  Preheat oven.  Remove plastic wrap and foil and continue according to step 3. 

I really enjoyed each of these and hope you will too.  If you try them, let me know what you think!

On another note - I've started a blog for my design business and also an etsy shop.  So visit me if you get a chance.  And if you need any cards or anything of the sort, please let me know!
Blog: http://www.barefootbelledesigns.blogspot.com/
Etsy: http://www.barefootbelledesigns.etsy.com/

A New Favorite

During the first four months we were married, I never made the same thing twice.  Now, I do make repeats, especially since there's so much that we both like, but I do try to make at least one or two new things each week.

Yes, I'm a nerd.  I read cookbooks for fun and think no person can have too many cookbooks!  Strangely, I do not really follow recipes though.  I get ideas from the books and then just add to or take away from recipes that look good.  I like to give everything my own little kick!

This week, I made Onion Mac, which turned out great! Jarrett says it's one of his top five favorite things that I make.  I liked it a lot too!  I love tomatoes and really love pasta (I could eat it everyday).  We both also really like onions.  It all came together in this recipe.  Enjoy!

ONION MAC
Ingredients:
½ lbs. ground turkey
1 clove garlic, minced
1 small onion, diced

1 env. onion soup mix
1 tbsp. flour
1-8 oz. can tomato sauce
1-14 oz. can diced tomatoes
2 c. elbow macaroni (or shells)
Some shredded cheddar cheese (for the top)


Directions:
1. Preheat oven to 400°
2. Bring a pot of water to a boil and add pasta. Cook to al dente.
3. While to pasta is cooking, brown the turkey and garlic and drain.  Add onions and cook until soft. 
4. Add soup, flour, tomatoes and tomato sauce. Simmer, covered for 5 minutes. Stir in meat and pasta.
5. Put into a casserole dish (I keep mine in my skillet because it’s oven safe) and top with cheese.
6. Bake for 15-20 until cheese is melted and bubbly.

Try it and let me know what you think.  It's so good!