08Oct 2014

Boudain Stuffed Peppers

Posted by at in recipe

 

It’s here! Football season! Not that I’m some major football fan, as my exclamation marks and obvious excitement may lead you to believe. I like it a lot, yes, but what I like most is the sounds and the feel that accompanies football season. I love waking up on Saturday morning and putting on College Game Day. It sounds like fall. Plus, I love Lee Corso. I like planning game day food like pulled pork sliders, dips, and such. This little dish is a game day food, for sure. We had some boudain laying in our freezer from Labor Day and hubs came up with this easy peasy number. If you like boudain (if you aren’t from Southeast Texas/Louisiana/Mississippi you may not even know what I’m talking about…), this is for you.

 

Ingredients

boudain sausage, casings removed

green bell peppers, stemmed

cheddar cheese, grated

 

Instructions

Place grated cheddar in the bottom of stemmed bell peppers. Stuff boudain to the top of the pepper. Cover with more cheese. Place stuffed peppers on a foil lined baking sheet. Tent a large piece of foil over all the peppers. Bake at 350 for approximately 50 minutes. Remove large piece of foil and continue baking until the cheese is bubbling and the peppers are slightly broiled.

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07Oct 2014

Thoughts On Having a Crap Day

Posted by at in tales from the trenches, thoughts on

I had a really crappy day the other week. If you follow me on instagram, you already know this. Every mom has junker days and being a mom of two under two has unique challenges every now and again. That day just had me feeling sort of cracked.

I’ve started to write this post three different times…and three different times I have deleted it. You know why? Because my crap day is over. And isn’t that the point of a crap day? It’s one day. Maybe some things go down that are stressful. Maybe you cry a bit. Maybe you drink two gigantic margaritas instead of one. But you go to bed and wake up and get to start all over. A crap day doesn’t have to turn into a crap week, month, etc. It can just be one day. I think it’s good for us all to have one every now and again. Perspective and what not.

I would rather think about the high points of the day and the two happy, healthy children that I spent it with. The husband that came home and whipped us up some fresh margaritas to enjoy while we savored our alone time. My terrible day started with my teething toddler waking up early and needing some snuggles in momma’s bed. Not crappy. It ended with the smell of fresh limes and conversation with my husband. Not crappy. Whatever happened in the middle of the day happened. A big ugly cry to my mom definitely happened but it probably wouldn’t hurt me to do that a bit more often. The point is to stay positive and realize that when you go to bed, put your crap day to bed, too.

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This picture is not of my crap day. You don’t want pictures from that day. And by the way, grammar people of the world, I know it should be crappy, but the Brits say crap, so I say crap. It makes me feel way more Bridget Jones. She understood a crap day. 

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08Sep 2014

Scenes from the {Labor Day} Weekend

Posted by at in family, weekends

I’m a week late but eh, whatever. Honestly, I’m shocked anything is getting posted in this space at all right now. It’s been commotion over here. You understand. So anyway! Over the Labor Day weekend, my sister got to meet my son for the first time. She lives about 10 hours away from me and I hate it. If there is someone you want to go through stuff with you, be there for things (good and bad), play with your babies, or whatever, it’s your sister.

Marin’s first social smiles were directed at my sister. Ever since then, Marin has adored her Aunt JuJu. They go months without seeing each other but they pick up right where they left off when they are reunited. Every time I say JuJu, Marin points to Julie’s picture. So needless to say, Marin was elated when Julie popped up at the house this weekend for some aunt-niece bonding and to meet Miller.

We cooked. We baked. We stayed up incredibly late drinking wine and playing board games. We weren’t able to go run around and do too much because of the heat and a newborn and all that but I have no complaints. We did make it out to “the best chicken fried steak in Texas,” which was most decidedly NOT, and my mom, sister, and I were able to pop over to Sur La Table. It was kind of a perfect long weekend. Side note: Uncle Tye taught Marin how to tell a secret. Funniest. Thing. Ever. 

Seeing Julie with my kids is one of my favorite things. Sisters have a bond that no one can understand, so seeing her love them and them love her is kind of the best. I wish it was much more frequent of an occurrence than it is. I wish we lived near one another. But right now, that is not our reality. And it could very well never be. So I soak up these precious interactions whenever possible and look forward to the holidays when we will all get to be together again.

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04Sep 2014

Pumpkin Cheesecake

Posted by at in food & drink, recipe

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It’s fall. You know what that means. Time to jump on the I love everything pumpkin train! This pumpkin cheesecake is the perfect starting point because it’s got all the flavors of autumn that I am ready to devour and yet it’s a chilled dessert, which is exactly what I need right now while the weather is still pretty warm. OK, very, very warm. My sister made this over the weekend and it was a major hit. So put it on your to do list for this weekend. I like it best with a fresh cup of coffee for a perfectly decadent afternoon treat. Enjoy!

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Ingredients for the crust:
1/2 cup all purpose flour
1/2 cup dark brown sugar
1/2 cup graham cracker crumbs
4 tablespoons butter, melted
1 egg yolk

Ingredients for the filling:
4 8 ounce packages of cream cheese, room temperature
2 cups (1 pound) dark brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 tablespoons vanilla
2 15 ounce cans pumpkin puree

Instructions for the crust:
Whisk together flour, sugar, and graham cracker crumbs. Add butter and egg yolk. Mix until all the crumb mixture is moistened by the butter and egg yolk. Press into the bottom of a 9″ springform pan and bake for 10 minutes at 375. Remove from oven and let cool.

Instructions for the filling:
Drain any liquid from the pumpkin puree. Two cans should yield a bit more than 2 cups once the excess moisture has been removed. You want exactly 2 cups of puree.

Whisk together flour, cinnamon, and pumpkin pie spice in a bowl. With a wooden spoon, mix in the salt, pumpkin puree, and vanilla. Beat in the eggs.

Using a stand or hand held mixer, combine the cream cheese and brown sugar until completely smooth. Gradually add in the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.

Place the crust/pan in the middle of two layers of aluminum foil. Fold the foil up on the sides of the pan and the trim. Place the pan in a large roasting pan. Pour the pumpkin cream cheese filling into the pan.

Pour boiling water into the roasting pan so that it comes halfway up the side of the springform pan. Bake for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Remove the cheesecake from the oven and let it come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.

When ready to serve, gently remove the springform pan from around the cake. Tip: run a knife around the sides of the cake to prevent sticking as you unlock the pan.

Serve the cheesecake topped with fresh whipped cream and a dusting of cinnamon.

 

adapted from this recipe

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