Monday, January 26, 2015

Kale Salad with Truffle Vinaigrette

It's been a busy few weeks prepping for my new CAbi season! I am so happy with the new clothes in my closet! We went to San Diego for our training and it was a wonderful time. I love my job!
With my lovely leader (up line), Dawn. She means the world to me!
 After the fabulous fashion show!
 Cheers to a successful Spring season.
 Our team is growing. Had fun with these sweet CAbi girls!
 In my new CAbi outfit! LOVE IT!

Kale Salad with Pecorino and Truffle Vinaigrette
dressing ingredients:
1 Tbsp olive oil
1 Tbsp truffle oil
2 Tbsp lemon juice
1/8 tsp truffle salt
1/8 tsp black pepper

salad ingredients:
3 cups thinly sliced fresh kale, center ribs removed
1 Tbsp olive oil
3 Tbsp finely grated pecorino cheese
3 Tbsp toasted pumpkin seeds
3 Tbsp dried cranberries
Mix together the dressing ingredients. Taste and adjust to you liking.

I didn't tear them up small enough, you should make them smaller.
Drizzle 1 Tbsp olive oil over kale and massage the leaves to break apart fibers making leaves more tender.
Toss dressing with pumpkin seeds, cranberries, and parmesan.

Sunday, January 11, 2015

Serrano Chile-Rubbed Roast Chicken

We had a very relaxing trip to Fort Worth this Christmas to see Jeffrey's family! It was so wonderful to just be with each other and not even get out of our PJs for several days. That was mostly due to many getting sick with a cold, but still, we loved just laying around! Here are some pictures we took. Due to illness, we didn't get around to taking our yearly group photos, which most of us were not too upset about since we have the exact same photos every year, but I'm sure we will get right back to it next year!
Here are the Keithlings on "Christmas Morning". Yes, Jeffrey is holding a switch blade. I love James' expression towards Jeffrey's violence.
Last year Mel was pregnant with Molly! This year, Molly was with us through all the festivities, we had a blast with her. I was obsessed!
So many sweet shots of her little doll face!
I mean, come on!!
We did manage pictures in our matching PJs before the sickness settled in. We even found polka dot pants for Miss Molly!
Being silly with Mommasita!
The 2 little mommas!
Per tradition, Mel, Katy and I made dinner for the family on New Year's Eve. 
Stirring up something good! We made Ricotta Meatballs over Pasta, Cheese Gougeres, Roasted Veggies, Pots de Creme and Mel's favorite appetizer, Blue Cheese Truffle Chips

Their expressions after eating the truffle chips!
Ha! I needed some Champagne!
I love cooking with these 2!

He loves to make awkward faces.
We will be awkward together.
Katy serving it up!

Molly got a wagon for Christmas. At night when she was fussy, we found the if we put her in the wagon and wheeled her around the house, she would calm down. This was maybe my 20th trip around the house! I loved every minute of it. 
It was a fun Christmas!

I am always looking for new chicken recipes for my Protein Boy! I was very interested in the marinate for this recipe. I think I would try it next time with chicken tenders and cook it less, but overall, it was yummy!

Serrano Chile-Rubbed Roast Chicken
quartered chicken pieces: breast and 2 legs
1 bottle beer
1/2 cup apple cider vinegar

spice rub:
5 clove garlic
2 Tbsp chopped fresh oregano
2 Tbsp olive oil
1 serrano chile 
1 tsp cumin seeds
1/2 tsp paprika
salt and pepper

Hmm I'm not sure where the picture of marinating the chicken went..but here is the directions for it. Mix together beer and cider vinegar, marinate chicken in mixture for 4 hours or overnight. 
 Mix together spice rub ingredients in a small food processor.

 Remove chicken pieces from the marinate and pat dry with a paper towel.
 Rub chicken with spice rub and let sit at room temperature for 30 mins. Preheat oven to 350. 
Brush chicken with olive oil, roast in oven for 30 minutes. Increase oven tem to 450 and continue roasting until chicken skin is golden and crisp and termometer reaches 165 (about 25 more mins). 
Transfer to plate and season with salt before serving.

Wednesday, January 7, 2015

Honey Butter Pumpkin Rolls

Happy New Year!! We are back from our 2 week trip home to Texas. It was a nice holiday and we are so blessed to be able to take the time to travel home. We spent the first week with at my mom's house took some great family photos on Christmas eve. One thing about West Texas, is the sunsets are awe inspiring!
 Seester Love!
 He was posing for GQ

 My sweet family!
 All the "kids"!
Our big celebration is usually on Christmas Eve. We have people over and make a big Mexican dinner with Posole, tamales and chips and queso! It is one of my favorite meals of the year. I promise to one day make my mom blog her Posole recipe that was passed down from my grandmother, it is so yummy!
 Jeffrey loves playing with my mom's dog Andre when we are home.
 Bubba being the drink master and my sister photo bombing him.
 We were playing "Celebrity Game Night" who knows what we were doing here, ha!
 Aunt Risse with our sweet friend Heather.
 Jenson has gotten so big this year, he is still a little cutie!!
 This is the time in the night where I usually say, "too many 'Tinis!"
 Christmas morning we spent with my Dad. It was a delicious breakfast and lots of fun!
 In our Christmas Jammies!

Next blog will be on our time with Jeffrey's family in Fort Worth!

Here is a wonderful recipe I made for our Thanksgiving dinner. It is one I will make again. I love that it makes a small batch of rolls so you can make it for your family dinner and not have too many leftover. It is only a slight pumpkin flavor so if you do not love pumpkin you will still enjoy these rolls.

Honey Butter Pumpkin Rolls
For Dough:
1/3 cup milk
2 Tbsp butter
1 egg
1/2 cup Pumpkin puree
2 1/4 cup flour (plus a little more if you need it)
1 packet of yeast (2 1/4 tsp)
1 Tbsp sugar
1 Tbsp pumpkin pie spice
1/2 tsp nutmeg
1/2 tsp salt

Honey Butter:
2 Tbsp melted butter
2 Tbsp honey

 Melt butter and mix in milk.
 Add pumpkin puree and egg.
 Heat in microwave for 15 seconds to heat mixture up so that it will activate the yeast.
 Mix in the yeast and let sit for 5 minutes.
 Add flour and remaining dough ingredients to a mixing bowl with dough attachment.
 Turn on mixer to low. Slowly add pumpkin mixture to bowl. Let dough mix, together and form. If dough sticks to the side of the bowl, add flour a little at a time until it removes from bowl. Let it mix for 5-8 minutes.
 Place dough in a greased bowl and cover with a towel. Set in a warm spot to rise for 1 hour.

 Divide dough into 12 balls. Place in a greased baking dish then let rise for another 45 minutes. 
Preheat oven to 350. 
Melt butter and honey together. 

 Brush rolls with honey butter and bake for 15-17 minutes, Remove and brush again with honey butter.
With all the hustle of getting the dinner ready I forgot to take a final picture of the rolls by themselves. But you can see them featured here in our Thanksgiving dinner table!