A Huge Thank You and Ugly Cookies

I cannot believe the number of people who have stopped me lately to tell me they are reading my blog.  Clearly, not strangers, they are all people I know, but people who I had no idea even knew I had a blog!  It is absolutely one of the best compliments when someone asks what I will be cooking tonight and I just smile ear to ear when a new person tells me they love it or asks for my blog address because someone else told them about it.  Every time I get a notification that someone else either “liked” a post or is subscribing or following me I do a little dance – I think my kids believe I am going crazy.

So, please let me say thank you so much for making this little venture worthwhile, even if it is on a detour at the moment.  I have a couple of leads I am waiting to hear from regarding cooking space, and I am just not ready to give up yet.  I just need someone out there to want to give a chance to a new business.  Someone with some money to burn should look at opening a culinary incubator in the Piedmont Triad area.  Currently, we have nothing I can find.  There are spaces in Cornelius, Durham, even Hillsborough, but nothing here.  Investors… I would even run it for you!  Imagine, a space with a few kitchens in it all that can be rented hourly for business start-ups.  There is a market for it – I am proof!  I would love to know where all of the caterers and other food based businesses in Winston-Salem got started.  Anyone with ideas, I am all ears.  A church kitchen is not an option and it has to be a space I can have inspected in my name.  So, if you know anyone with a commercial kitchen they are not using (like if they have a business that has a commercial kitchen in the building that they do not use) or anyone who owned a restaurant that is now closed that they might want to rent inexpensively, let me know!

 

Now, for the good part of my post.  Last night’s dinner was quick and delicious – hope you will try it!

PARMESAN CRUSTED TILAPIA with wild rice and steamed veggies

6 Tilapia Filets

2 eggs

1 Tbsp milk

1 cup bread crumbs

1/2 cup shredded parmesan

1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

1 1/2 cups broccoli florettes

1 cup cauliflower florettes

1 1/2 cups wild rice

2 1/2 cups water

salt & pepper to taste

 

Start your rice first.  If you have a rice cooker, use that.  I have this one, by Cuisinart and I use it all the time.  Mine has a steam basket on top making meals like this even easier.  Put the rice and water into the cooker with salt and pepper to taste.  Set it to on.

Preheat oven to 350.  Combine bread crumbs, parmesan, thyme, salt, and pepper.  In a separate bowl, wisk together eggs and milk.  Dip the fish in egg mixture and then dredge in the bread crumb mix.  Place on non-stick foil lined pan.  Bake for 10 min, flip, and bake 5 min more.

About 7 min before fish is ready, put broccoli and cauliflower in steam basket (place on top of rice cooker if using) and cook 5-7 min or until just tender.  The ones pictured were a little over done because they sat in the basket too long waiting for dinner to be served.  Be sure to take them away from the heat and steam as soon as they are ready.  Sprinkle with salt and pepper.

Serve with a mixed green side salad and crusty bread.  The bread shown here is one of my favorites that I need to learn to make.  It is roasted garlic bread from Food Lion, so good!

UGLY COOKIES!!!

Seriously, these are not pretty cookies but they taste so good.  I was playing with cookie dough recipes yesterday and this is what I created.  It is a chewy, crispy twist on a chocolate chip cookie.  Is your mouth watering yet?  I can’t share my cookie recipes, but I will share the pictures!

 

What a Great Day!

Today started with a bang with an order for 4 dozen cookies and some mini cinnamon rolls.  Needless to say, my kitchen smelled delightful by 6:30 this morning.  Maddie May woke up asking, “What you baking Mommy?”  I love that my 2-year-old knows that smell means something is baking.  Check out some of the eye candy…

After being so productive first thing, I got the dog dropped at the groomers and had the kids at the park before 10am.  The weather was just so beautiful I couldn’t resist.  There is nothing like spending the morning at Tanglewood, catching up with an old friend, and seeing my kids wiped out by the time we get home.

Other than the damper on my sunshine that came with the information about needing a commercial kitchen it was wonderful.  I spent the afternoon working on ideas for finding My Preppy Kitchen a home.  This is an incredible opportunity for me and I won’t let it drop this easy.  Pray for me guys, I need your support for sure!

Tonight’s dinner was delightful, easy, and made everyone happy.  I did a very easy fresh, light stir fry.  My kids absolutely love stir fry and so do Jeff and I so it is one of those meals I know I will not have any resistance from serving.  Plus, I knew I had leftover cookies from this morning waiting for dessert!

Try the stir fry on a night that you have time to chop a little.  Or, do the prep in the morning and just toss it all together when you are ready for dinner.  I used chicken but it would be equally good with beef, shrimp, pork, or all veggies.

FRESH STIR FRY with ZUCCHINI AND ONIONS

2 large boneless skinless chicken halves cut into bite size pieces

1/2 t grated ginger

4 minced garlic cloves

salt & pepper

red pepper flakes

2 broccoli crowns cut apart (florets only)

1 red bell pepper thinly sliced

5 green onions cut into 1 inch slices

1/4-1/2 cup soy sauce and or ponzu

1 medium zucchini

1 small yellow onion

1 T toasted sesame seeds (toast in a med hot skillet until light brown and aromatic)

2T Olive oil

Heat 1T Olive Oil in a wok or large skillet and stir fry chicken.  Add red pepper flakes, salt, and pepper to taste, grated ginger, and minced garlic.  Add soy or ponzu and stir fry until chicken is almost cooked through.  Add broccoli, red pepper slices, and green onions and continue to stir fry until chicken is cooked through and veggies are tender but still crisp.     Remove to a warm dish and keep warm in an oven while you cook zucchini and onion.

Heat 1T olive oil and add zucchini and onion.  Salt & pepper to taste and add a few dashes of soy sauce.  Top with sesame seeds and continue to stir fry until cooked through and onions are tender.

Serve all with hot steamed rice.  Heat it up with a little Rooster Hot Sauce!

It makes a lot so you will have leftovers for lunch tomorrow.  We have plenty to serve all 5 of us and lunch for Jeff tomorrow.

I have been up way past midnight since Friday & I am going to bed.

ENJOY!