Valentine's Day Dinner

John and I always celebrate Valentine's Day on the 15th. We both enjoy this tradition because it saves us money (usually). Also, it gives me an extra day to usually relax and not stress out about setting apart time for just John and I. Sometimes we go out and sometimes we cook dinner together, and this year I decided to stay in and cook dinner. Two days ago I started the Pork chops marinating in fresh buttermilk from Whole Foods (organic if possible). I used 8 oz pork chops for each of us, and used 1 cup of buttermilk.

Here is my personal recipe that I used for the Pork Chops. Credits for inspiration go to Food Network, and Taste of Home.

Pork Chops
1 Cup Buttermilk
2 8 oz Pork Chops (that can easily be folded over and put together with toothpicks)
1 t Aleppo Turkey Seasoning (Penzey's Spice carries this) You can omit this if you desire.
2 T Butter or Ghee
2 Fresh Diced Garlic Cloves
Salt
Pepper


To Garnish
Goat Cheese, blue Cheese, or Gorgonzola Cheese
Pomegranate Arils


Stuffing
1 C of any Favorite Stuffing Mix
1/4 C diced Yellow Onion
1 stalk of diced Celery (Including Leaves)
1 T Butter or Ghee
1-2 C Chicken Broth

Side Dish
2 bulbs Fennel

Applegate Salami (Or any favorite of yours)
Goat Cheese
Crackers

Preheat the Oven to 425 degrees for roasting the Fennel

Fennel

Cut the stems off the fennel starting at the top of the bulb. Dice the bulb of the Fennel into bite size pieces, then put on a roasting sheet and drizzle with olive oil, salt and pepper.

Before adding into the oven, prep the stuffing.

Stuffing

Remove the pork chops from the fridge 30 minutes before cooking in order for it to be room temperature.

First, preheat a cast iron skillet on medium to prepare the stuffing.

Add the butter or ghee, let it melt, then add diced onion and celery.

Sauté until translucent (About 5 minutes).

Add the stuffing and broth and cook until it is the consistency you desire (Around 10-12 minutes).

Take it out of the pan and put it into a bowl while you prepare the pork chops.


Meanwhile

Put the fennel into the oven (Should cook 20-30 minutes). Taste one halfway through to decide on the texture you want.

Pork Chops

Take the pork chops out of the bag of buttermilk and set it on a plate by the stove.

Sprinkle with Aleppo Seasoning, salt, and pepper.

Scrape whatever you can get off of the bottom of the pan into the sink and turn the stove to medium high and add the 2 T butter or ghee to the pan.

Then add the Garlic into the pan. Sauté the garlic for about 15 seconds then when the pan is hot enough to get a good sear on the pork, add the the pork chops and cook for 2-3 minutes on each side.

After a good sear, grab tongs and fill with whatever amount of stuffing you desire and close with toothpicks.

Reduce the heat to a medium, and cook on one side for 5 minutes and switch to a total of 10 minutes.

Then plate and garnish with pomegranate arils, and whichever cheese you choose. Add a small spoonful of stuffing onto plate with whatever else you decided to make with it.

Enjoy!

Tennessee Bourbon, Pumpkin, and Banana Muffins

Tonight I made my own version of a recipe because I was craving Pumpkin Muffins. I also had some old banana's in the fridge so I scoured the internet for a recipe and found one! I adapted my recipe from www.alidaskitchen.com....

• 1 C White Flour
• 1 C Almond Flour
• 1/2 cup Dark brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 3 bananas, mashed 
  
  
• 1 cup pumpkin puree
• 1/4 cup melted Butter
• 2 egg whites
• 1 teaspoon vanilla
• 2 Oz Tennessee Bourbon

I mixed the dry ingredients together in a bowl, and mixed the wet in my kitchenaid mixer. Then I just sifted the dry into the wet, and folded the mixture together :). The almond flour will not sift all the way (just to warn you), and also you can omit the bourbon, if you so desire. Bake on 350 for 12-15 minutes, or until done! 

Enjoy!

Also, you can sprinkle the top with nuts and sweetened coconut! 

Yum!!! 

*These muffins do not rise much, so you can fill your muffin tins to the top with this recipe*

Valentine's Day

Valentine's Day is tomorrow!!!


Please make this recipe :) It is delicious, romantic, cute, and perfect for just two people :) OH, and if you just want to make it for yourself and eat the whole thing? That's totally ok too :D

Ingredients

For the Cake:
• 1 stick unsalted butter, softened
• 1-1/3 cups packed dark brown sugar
• 2 teaspoons  pure vanilla extract
• 2 eggs, at room temperature
• 1 cup + 2 tablespoons (all-purpose flour
• 1/2 cup  Dutch-process dark cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon  kosher salt
• 3/4 cup buttermilk, shaken and warm
• 1/4 cup coffee or espresso
• 3 tablespoons ( mayonnaise
• 1/3 cup premium dark or extra dark chocolate chips
• 3/4 teaspoon baking soda
• 2 teaspoons  white vinegar
For the Vanilla Cream Filling:
• 2 tablespoons cold water
• 2 teaspoons unflavoured gelatin (such as Knox brand)
• 1-3/4 cups whipping cream (35-37% fat), cold, divided
• 1/2 cup icing sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
For the Chocolate Glaze:
• 6 oz  premium dark or extra dark chocolate, chopped
• 1 stick  unsalted butter
• 1 tablespoon  light corn syrup
• Splash of liqueur of choice, optional (grand marnier, spiced rum, kahlua, etc.)
• Pinch of sea salt (regular salt, if necessary)

Instructions

For the Cake:
1. Preheat oven to 350° F. Butter three 5-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
3. Sift the flour, cocoa powder and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
4. In a small bowl or measuring cup, combine the coffee and buttermilk. Alternate dry ingredients and buttermilk mixture into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, then fold mayonnaise into batter with a whisk, until just blended. Fold in chocolate chips. In a small bowl, combine the vinegar and baking soda (it will foam) and quickly add to batter, mixing until just combined.
5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 275 g each (excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake for about 25 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes out clean. Try not to over-bake.
6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
For the Vanilla Cream Filling:
7. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
8. In a chilled stainless steel bowl, beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens slightly and soft peaks form. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.
For the Chocolate Glaze:
9. Place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering (not boiling) water. Stir the mixture using a rubber spatula until melted and smooth. Remove from heat and stir in liqueur and salt.
Assembly of the Vanilla Cream-Filled Double Chocolate Cake for Two:
10. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
11. Place your first layer face-up on a plate and cover with an even thin layer of the Vanilla Cream Filling, taking it right to the edge. Place another cake layer face-up and spread another layer of the filling on top. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
12. Cover the entire cake gently with plastic wrap, and then, once covered, use your hands to carefully ensure the cake is lined up straight. Chill for at least 30 minutes.
13. Pour the warm chocolate glaze all over cake. Dig in.

Procrastination

Ah, the bliss of procrastination.

I have two professors this quarter that are polar opposites. I have decided that one believes in Grace, and the other does not. Unfortunately, the one that does not believe in Grace is the one that has the more difficult class, but that is life. I am getting the opportunity to blog tonight because instead of completing my final exam for a class by Tuesday, my professor has given me until Friday. As you can guess this would be the teacher that gives Grace upon his students....Either it is grace or he is just Super Super nice.... Either way, it puts a load off of my mind.

I am nearing the end of my quarter. I have two more week's to go and then I start up three new classes. It will be interesting to see how the schedule goes, since sometimes I feel like I can barely handle two. I know that this will push me to have even better time management...Which is not a bad thing. :)

Some new things about this week were that I did an overnighter with four of the kids I normally watch. Their parents had a conference to go to and I was given the opportunity to take care of them for a full 24 hour period... :) During which they ate a lot of sugar and I spoiled them rotten....Hence I think they liked me more when it was all said and done...Haha.

I have decided to stop delivering for The Mommy Fairy on Monday's. It takes up too much of my weekend, and instead of being able to relax and renew my mind in church I have too much on my mind. Switching my deliveries to Tuesday-Friday has made everything work much better. I have had time for homework and laundry. :D

This week I am making Greek themed dishes and I am super excited. I personally love Greek food....Now I get to follow directions in re-creating someone else's dish.

The weather is slowly turning here in Greenville, and as much as I loved the warm summer I am excited to start wearing scarves, and not having makeup sweat off of my face.... :)

Downtown Grace's sermon this morning was amazing. Exactly what I needed. I love how the Lord orchestrates church services to be exactly what you need. Those are all my thoughts currently. Thank you for reading :) Hope you have a wonderful week!

The mommy fairy :)

Goodness, I love Cooking!

I know that many others out there know this about me, but I am fully realizing it more and more each day. My Mommy Fairy business is doing well, and I am brainstorming more and more ways to get my name out there. Today is a lazy day for me. I work this evening but have spend this morning lounging around accomplishing homework and this week's meals for all of my customers. This week I am making a variation of a Poppyseed Chicken Casserole with Broccoli. I really like this dish and had it for the first time a couple of months ago at one of my Employer's home. 

I am three week's into school at Anderson and attempting to time manage as well as I can. So far I am doing well. I worked around 40 hours last week and ended up working on homework for around seven hours yesterday (Saturday). I am learning a good amount of information on psychology and the application of behavioral psychology. I like learning how to apply the different behavioral theories on case studies. Currently, that would be my favorite part about class. :) Sorry this is such a short post, but there has not been too much to write about. Hope you have a wonderful evening :)

Hello Everyone!

              I am so excited for this week! I have started something new. I have begun a delivery business for the greater Greenville area. Last week I made and delivered a Brie and Sausage Quiche. I made the same quiche in my last post except instead of bacon I used a mild sausage with some red pepper flakes. I paired it with a side of fruit salad with fresh whipped cream. I had a lot of fun making and delivering everything. For this week I am making a Bacon, Gouda Macaroni and Cheese. I have made two dishes of it so far and I am keeping this recipe for life! The Gouda, Parmesan and Sharp White Cheddar are amazing together! I have topped it with Panko and the smooth creaminess of the pasta and the slight texture of Panko together are any food lover's dream combination. Anyways, enough about food!


               I started school this week! The homework load is as usual and I have decided that this semester I will conquer time management! It will be a good stretching challenge for me. New growth will be good! I have found a new addicting blog! It is called Sweetpolita! She is amazing, I have to admit almost every recipe I see on her blog I want to make. Maybe that should be a goal of mine!

Look at this beautiful Roulade!!

and this peanut butter cake cheesecake!

And these beautiful mints I plan on having in my wedding!!!!! They will be pink and white and probably a pain to make!!!! But they are adorable and I think I want them. :)

Have a wonderful week and please check out www.facebook.com/TheMommyFairy

College and Cooking!!

It is almost the start of a new school year! I start a Psychology course on behavior, and an Incident Management Class on Monday. I am excited for both. It is going to be a busy year with work and school. I have been able to get to know the people I work for so much more in this past year then before. I love all my little babies, it is amazing to see everything you need to work on while you around other people, especially children. They show you all your weaknesses and every shortcoming you have. I can honestly say I have had my prayer every day be about showing all the kids I take care of love and I know I fall short consistently.

The grace of God is powerful and unending. Such an amazing thought. :)

To transition to something that I also LOVE

Today I have many cooking recipes on my mind.

For example, A Brie and Bacon Quiche



































You can find the recipe here.

http://tastykitchen.com/blog/2011/05/brie-and-bacon-quiche/


I am planning on making these this weekend :)


Chocolate Peppermints!







































You can find the recipe here,    



http://shewearsmanyhats.com/2011/12/chocolate-peppermints/


Next time Cherry-Vanilla Delight cake from Sweetpolita!