Louisiana Bride

Sunday, August 28, 2016

Meal Pinning Monday

The official September Whole30 starts Labor Day, thank goodness because we are going to my parents for Labor Day weekend... and my people don't do Whole30. 

So here's to Jeremy's last week of non Whole30 meals for the next 4 weeks. Then 31 Days starts (October) so who knows what that will bring. Anyone have a topic suggestion they'd like me to ramble on about for a month?



[What is Meal Pinning Monday?]
MPM is how I meal plan for our little family. I once spent a lot of time searching the web and my recipe books hunting for new recipes and ideas for what to cook every week. Then, Pinterest came along and made meal planning much easier for me. Every weekend I look over what I have pinned the prior week and decide what I would like to cook and make my grocery list from these recipes. MPM came about as a way to share what I am cooking, and to also see what others are cooking every week to hopefully get even more dinner ideas from other bloggers. If you don't pin your recipes feel free to just share what you are cooking.

Monday - Sloppy Joe Stuffed Sweet Potatoes that I have yet to get to, just go back to last week for the recipe link. 

Tuesday - Grilled Chicken with Green Bean Salad

Wednesday - Peanut Chicken with Salad

Thursday - leftovers

Friday - Sunday - No Cooking For Me! 

Breakfast & Lunch are actually the same as last week, it was too good to not make again. 

Wednesday, August 24, 2016

Stuffed Pistollette Rolls

Really I'd love to set a goal to finally finish going through my grandmother's recipes, but goal setting doesn't seem to work. 

So let's just not bother. 

I did finally tackle one that has been sitting in the stack of recipes, and just mocking me. I've held off on it simply because I was so stick Paleo for so much of this year, but I finally made Nanny's Stuffed Rolls for the boys... and the only complaint I got was that they should have been crawfish. 


I'm not a huge seafood person though, so that wasn't happening, so I stuck to the recipe. 

A few notes before we get to that recipe; I know it says pistollette rolls, but they didn't exist two weeks in a row at our grocery store. Which is odd because it's common at Cajun restaurants around here. I also sliced them differently and changed ingredient amounts... but I'll get to that in the actual recipe. 


Stuffed Pistollette Rolls

serves 24
Ingredients::
24 pistollette rolls, or 12 of a larger roll
1 lb ground meat (I used beef)
1 10 oz package of chopped frozen broccoli
1 lb Velveeta cheese 
1 medium onion, chopped (I skipped chopping and used Picsweet Seasoning Blend)
1/2 tsp creole seasoning (I used way more than 1/2 tsp of it)
dash of garlic powder
butter

Directions::
Cut at an angle the end of each roll (I sliced the top of mine). Cut out the inside of the roll, cut out bread int he top you cut off and save the top. (if you happen to be using a rounder roll follow the actual directions and don't do what I did) Saute ground meat and onion, seasoning with garlic powder and creole seasoning. Cook until meat is done. Drain off all the liquid. Add broccoli to the pan and cook until tender, drain if needed. Add cheese and stir until melted. With a small spoon, fill each roll with the mixture. Replace the bread cap on the end. Brush with melted butter and bake for 15 minutes at 350 degrees. 

*I'm sure this would work with real cheese, I'd just use about 4 cups shredded. You have to remember the time these recipes were made was when prepackaged foods were new and everyone wanted to use them. If I were to remake this I'd probably use shredded sharp cheddar. 

Sunday, August 21, 2016

Meal Pinning Monday

If you follow Whole30, then you probably have noticed the big September Whole30 that's about to go down before the Food Freedom Forever book hits the shelves. I plan on doing another reset and participating in Whole30 in September.

Post pregnancy and nursing Emily has had some serious issues with food, as in... cake is my bestie. I had an awesome Whole30 in January and then slowly morphed into the bad food eating pregnancy (but not prego) lady again. So this week, to prep for Whole30, I'm going my usual Paleo route for breakfast and lunch, cutting out dessert, and making a combo of Paleo and fun dinners so no one wants me dead before October.

Let'a face it, I'm the only person who enjoys non dairy milk and kale in this house. 



[What is Meal Pinning Monday?]
MPM is how I meal plan for our little family. I once spent a lot of time searching the web and my recipe books hunting for new recipes and ideas for what to cook every week. Then, Pinterest came along and made meal planning much easier for me. Every weekend I look over what I have pinned the prior week and decide what I would like to cook and make my grocery list from these recipes. MPM came about as a way to share what I am cooking, and to also see what others are cooking every week to hopefully get even more dinner ideas from other bloggers. If you don't pin your recipes feel free to just share what you are cooking.

Half the links didn't work with the widget this week, so if the Pinterest link isn't there just click the recipe title to get to Pinterest. 


Tuesday - Chick-Fil-A Nuggets & Fries (Paleo)

Wednesday - Pumpkin Waffles with Bacon & Eggs (not Paleo at all) 

Thursday - leftovers

Friday - Chicken Fromage with Sauteed Spinach & Roasted Potatoes (one of Nanny's recipes that will be up soon)

Saturday - Eating Out

Sunday - Chicken & Avocado Burrito with Pioneer Woman Salsa & Chips

Breakfast - Protein Shake with Double Chocolate Paleo Protein, 1/2 banana, cashew milk, and 1 tbsp Maranatha Almond Butter

Lunch - Buffalo Ranch Chicken Salad (with a Larabar)

Wednesday, August 17, 2016

Lemon Cheese Layer Cake

I finally got to make the next cake for The Southern Cake Series, thanks to sickness for keeping me out of the kitchen for ages. 

Luckily I waited until I had a few days at home to start making this one, because it's a doozy of a cake in my opinion. Not that you shouldn't make it, just give yourself time to make it. 


Here's my deal with the Southern Living Lemon Cheese Layer Cake, it tastes amazing, but it isn't an armature cake baker kind of cake. I'm not a huge layer cake maker, they tend to topple over, and this particular cake reminded me of the Southern Living Christmas Cookbook circa 2008 recipe for Bananas Foster layer cake debacle.

That cake tasted amazing, but a cake over 2 layers is just not for me. Plus who on earth needs to eat 3-4 layers of cake?

Other than my issue with 4 layers, the cake wasn't the easiest to frost. Even after freezing to help with what I suspected to be a difficult to frost cake it still had some crumb issues, and the frosting recipe doesn't make enough to do multiple layers to cover the crumb.

Other than that... it tastes amazing. I don't even really like lemon cakes or cookies and I LOVE this cake. I was eating scrapes covered in the curd at midnight last night.

So take that into consideration, this recipe tastes better than anything on earth but is a pain in the but to assemble. I think that partly comes from the type of cake since it has the egg whites folded in. Use the same flavors, the recipe for the curd and frosting and just plop it onto another yellow cake recipe and you'd be in business.

In case you've forgotten... I'm almost reviewing 12 popular Southern cake recipes this year... so expect my opinion on how each came together.

But lemon curd, I could bathe in it.


Lemon Cheese Layer Cake

Lemon Curd::
1 3/4 cups granulated sugar
3/4 cup butter, softened
4 large eggs
3 large egg yolks
1 tablespoon lemon zest
3/4 cup fresh lemon juice (I ran out of lemon and added in orange juice for what I was missing)

Cake Layers::
1 3/4 cups granulated sugar
1 cup butter, softened
4 large eggs, separated, at room temperature
1 tablespoon orange zest
3 cups cake flour (be sure to sift before measuring)
2 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup fresh orange juice
Shortening

Lemon-Orange Buttercream Frosting::
3 cups powdered sugar, sifted and divided
1/2 cup butter, softened
1/2 cup lemon curd

Directions::
1. Prepare Lemon Curd: Beat first 2 ingredients at medium speed with an electric mixer until blended. Add 4 eggs and 3 egg yolks, 1 at a time, to butter mixture, beating just until blended after each addition. Stir in lemon zest. Gradually add lemon/orange juice to butter mixture, beating at low speed just until blended after each addition. Transfer to a large heavy saucepan.

2. Cook mixture over medium-low heat, whisking constantly, 14 to 16 minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred. Transfer mixture to a bowl. (This took about 20-25 for my stove)

3. Place heavy-duty plastic wrap directly on surface of warm curd (to prevent a film from forming), and cool at room temperature 1 hour. Chill 8 hours.

4. Prepare Cake Layers: Preheat oven to 350°. Beat 1 3/4 cups granulated sugar and 1 cup softened butter at medium speed with an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating just until blended after each addition. Stir in orange zest.

5. Sift together cake flour and next 2 ingredients; gradually add to butter mixture alternately with 1 cup orange juice, beginning and ending with flour mixture, beating just until blended after each addition.

6. Beat 4 egg whites at medium-high speed with mixer until stiff peaks form. Fold one-third of egg whites into batter; fold remaining egg whites into batter. Pour batter into 4 greased (with shortening) and floured 8-inch round shiny cake pans (about 1 3/4 cups batter in each pan). Note: This is where I really changed things, I used two cake pans and put a slight bit more and backed for about 8 extra minutes. What didn't fit in my cake pans was placed in a separate pan for scrape to munch on. 

7. Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes). If you use my two layer method add a few more minutes and check with a toothpick to see when it's done.  Cool cake layers and then wrap in cling wrap and freeze for a few hours to make assembly easier. 

8. Reserve and refrigerate 1 cup Lemon Curd. Spread remaining Lemon Curd between cake layers and on top of cake (about 1/2 cup per layer - remember I only used 2 layers so we had extra). 

9. Prepare Frosting: Beat 1 cup powdered sugar, 1/2 cup softened butter at low speed with electric mixer until blended. Add 1/2 cup reserved Lemon Curd alternately with remaining 2 cups powdered sugar, beating until blended after each addition. Increase speed to high, and beat 1 to 2 minutes or until fluffy.

10. Remove cling warp from cake and level the layer with a good knife. Pipe a small border of frosting around the bottom cake layer to keep the curd in place, next spoon the curd onto the bottom layer. Top with upper layer. Spread frosting on sides of cake. Spread remaining 1/2 cup reserved Lemon Curd over top of cake. 


Whoo, there's a lot to this cake. 

Will I make it again, probably not. If someone else mad it I would totally eat it though. 

That curd though, I'll be making that again and again. 


Tuesday, August 16, 2016

Meal Pinning Monday

Yes, I know it's now Tuesday. Yesterday I wasn't entirely sure it was Monday. It's a case of several days of house arrest due to the flooding down here and not knowing what day it is.

We are currently on the 3rd day of school being cancelled due to flooding, our neighborhood didn't flood, but there were several that were evacuated. We have 3 different friends in Denham Springs who have evacuated and last we heard one had a few feet of water in the attic. The devastation there is just unreal.

I can't imagine losing absolutely everything and having to rebuild my life from the ground up. Especially with small children, two of the families I know personally have small kids. I thought I was going to go nuts without being about to get Harrison some breakfast food when it really hit here, but being taken away from a home by army tank is another story.

So on a lighter note, here's out meals for the week. We were actually able to get out to grocery shop, and luckily there was still food at WalMart, one of the local places was nearly cleared out of essentials the other day. On the down side, shopping due to epic flooding means dodging snakes in the dairy isle.

True story.

I passed a snake, by inches, and didn't see it until some guys started messing with it after I walked by. Later on I saw a scuff mark in the floor and nearly ran screaming ha!



[What is Meal Pinning Monday?]
MPM is how I meal plan for our little family. I once spent a lot of time searching the web and my recipe books hunting for new recipes and ideas for what to cook every week. Then, Pinterest came along and made meal planning much easier for me. Every weekend I look over what I have pinned the prior week and decide what I would like to cook and make my grocery list from these recipes. MPM came about as a way to share what I am cooking, and to also see what others are cooking every week to hopefully get even more dinner ideas from other bloggers. If you don't pin your recipes feel free to just share what you are cooking.

Monday - Meatloaf & Mash - didn't make last week

Tuesday - Beef Stroganoff

Wednesday - Sloppy Joe Stuffed Sweet Potatoes

Thursday - leftovers

Friday - Chick-fil-a Nuggets with Fries

Saturday - eating out

Sunday - Stuffed Pistollette Rolls (One of Nanny's recipes I'll be sharing)

Wednesday, August 10, 2016

Life Lately

Where do I even begin? 

Blogger rut much?

I think this is all in part to my lovely sickness and the fact that my cake did not get baked. All the sad faces people, every single one of them. 


I've gotta figure out what to do with my basil plant, especially since Jeremy is digging up the lack of garden I've got going on. I was thinking pesto, but in my more strict paleo times I don't exactly want to cheese in it. 

My next thought was to puree it with a bit of water and freeze it into cubes. Anyone have any luck with this?


Have I talked about the car situation here? 

I know I ranted on Snapchat like I was getting paid to do it. 

Anyway, some junkie thugs carrying guns stole our truck and it was recovered when they were driving through Main St. and somehow (unknown to me) got themselves into a police chase with it. Dear friends this is only after the lovely thugs stole our car seat, a pair of RayBan's, the garage door opener, some other crap I'm sure... and left other peoples belongings in there. 

I'm just dying to know how in the course of 4 hours, max, they managed to burn an half of tank of gas. 

Am I being nit picky here? 

Three of the dear, dear band of thugs are in jail...  the 3rd is foot lose and fancy free. And while my husband, to quote him, "would like them to be so saved it hurts." I on the other hand would like to personally go to the jail and do other things that would hurt. Not exactly a good response, but I'm working on it. 

Once I'm done driving my Dad's truck while Jeremy's is in the... well it was finally released from police custody and is now being appraised (damage for days)... the man has my Focus. I'm basically dangerous driving a large vehicle and will happily take back my little car once this whole circus is behind us. 

Lord help everyone if I figure out what these people look like. 


That baby, or toddler, right there. He's a mess. 

Harrison is on the verge of 18 months, finally quit nursing against his will (I'll post on that later), and he thinks he is the funniest kid on earth. The only thing that will cause him to sit still is the crib and Sesame Street. Play a SS song on your phone and he will love you forever. 

Or feed him dessert, he basically will pledge his love to anyone with ice cream. 

Overall this is just a fun age, and I still stand by my comments that I'd prefer to birth a one year old and skip the newborn stage. 


In the land of "obsessed with Glam Life Guru" and YouTube videos, I've discovered the holy grail of primers... Milk of Magnesia. 

If you aren't using it you're clearly having to reapply your makeup. 


Now for the sick lady recap to end this whole deal, the above photo was taken when I had a fever of 104.3 and was certain I was on the brink of death. 

The below photo was 3 days later when the blisters and pain set in and I was ready to jump out of a window and asked the doctor to "put me down." 

They don't look that bad in the photo, but my hands were very swollen and I couldn't even grasp the steering wheel and basically cried all the way to the doctor. I stayed up that night soaking my hands in rubbing alcohol out of desperation and in an attempt to shrink the blisters. 

Before you freak out, you will do crazy things after not sleeping for 3 nights and it being 1 in the morning and all people, desperate things. 

What's even worse now is that all those spots that are red are now shedding the skin and exposing brand new "hurts like the dickens" skin. Thankfully Jeremy got a new garage door opener (after the truck fiasco) so now I can easily get back into the house. It took me quite some time to get the front door open the last two days. My hands are essentially useless. 


So that's it, the good, the bad, the ugly (my hands), the truck. 
Hopefully the next life update doesn't include a stolen truck and the plague aftermath. 

Sunday, August 07, 2016

Meal Pinning Monday

I'm going to go ahead and say I might be able to cook this week, not that I can feel my fingers all that well.

Thanks Hand Foot & Mouth Disease.



[What is Meal Pinning Monday?]
MPM is how I meal plan for our little family. I once spent a lot of time searching the web and my recipe books hunting for new recipes and ideas for what to cook every week. Then, Pinterest came along and made meal planning much easier for me. Every weekend I look over what I have pinned the prior week and decide what I would like to cook and make my grocery list from these recipes. MPM came about as a way to share what I am cooking, and to also see what others are cooking every week to hopefully get even more dinner ideas from other bloggers. If you don't pin your recipes feel free to just share what you are cooking.

Monday - Enchiladas with Guac Rice

Tuesday - leftovers

Wednesday - Pork Chops with Sweet Potato Wedges


Thursday - Chicken with Thyme & Garlic with Roasted Carrots

Friday - Grilled Chicken with Roasted Brussel Sprouts

Saturday - Eating Out

Sunday - Meatloaf with Roasted Potatoes
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