Table For 9

We are a family of 9.

Yep...that's right...I said 9.

My handsome hubby, Myself, and our 7 little darlings.

So, I think it goes without saying that we go through
A LOT of food!

Approximately 18 eggs per day.

4 gallons of milk per week...

 (that would be per day if we let them have
 milk with every meal...

and that's not happenin' until we get
our own dairy cow!)

4 loaves of bread per week...

(and that would be more if I packed them
lunches every day...

but I let the lunch ladies take care of them...

is that bad?)

And countless pounds of meat.

Beef

Chicken

but mostly Venison

I am on a mission to find & prepare recipes that are:

Healthy

Budget Friendly

Kid Friendly

Hubby Friendly

and Momma Friendly...

(Quick & Easy...not Momma...the meals!)

Here are some recipes that fit the bill...

I hope you enjoy them!

Amaretto Peach Jam

Ok...I must apologize in advance.

I think I have an attention disorder...or deficiency...somethin'!

Because...

I began making this jam, yesterday intending to take pictures

step-by-step along the way

to properly demonstrate the jam making process.

I had my camera all ready...

I took a couple of pictures of a very necessary step

{to make peeling your peaches much easier}

{{which you will see shortly}}

and then my husband came home for lunch...

I continued making jam...

chatted with him while making my jam...

stopped to make him lunch...

continued chatting with him...

canned my jam...

cleaned the kitchen...

then realized this morning when I sat down to blog

that I had completely forgotten to continue taking pictures.

WOW!

So, when I make jam again, I will {hopefully} remember to take pictures

and I will add them here.  :)

So, now that my apologies {excuses} are out of the way...

Here's the recipe:

AMARETTO PEACH JAM

INGREDIENTS:

*The batch that I made yesterday made 10 8oz. jars*

*This is the recipe for that batch*

17 Peaches {makes 5 1/2 cups when pureed}

1/2 cup Lemon Juice

1 1 /2 packages of Powdered Pectin

7 cups Sugar

3/4 cup Amaretto Liquer

1/4 Tbsp. butter

DIRECTIONS:

*Sterilize jars and lids {click http://www.freshpreserving.com/getting-started.aspx for easy to follow instructions}

*Wash peaches thoroughly

*Score an "X" in the bottom of your peaches

 Like this...

*Boil in large pot of water for 3 minutes.  Remove peaches and let cool slightly.

*Peel peaches.

Like this...the peel comes right off...it's so nice and easy!

*Remove the pit/seed from the peaches and discard.

*Slightly chop peaches into chunks.

*Place peaches into a blender and puree.

*Pour peach puree into a large pot.

*Add lemon juice and pectin.  Stir well and bring to a boil over med-high heat.

*Add in sugar and stir well. 

*Bring peach mixture to a rolling boil {when it can't be stirred down}

*Carefully add in Amaretto and stir well.

*Add butter and stir.

*Continue boiling for 4 minutes {this is to cook out the alchohol to make it kid friendly}

*Turn off heat.

*Insert large funnel into WARM sterilized jars and fill with jam.

**IMPORTANT** Make sure all your equipment is sterilized when canning.  This is SO important for healthy food preservation!!

*Add lids and bands to jars.

*Do not overtighten lids...just enough so they are on securely...but NOT TIGHT.

*Place jars in canning basket.

*Submerge in boiling water for 10 minutes.

*Turn off heat and let sit another 10 minutes.

*Pull canning basket out of water.

*Remove jars, carefully from canning basket and set aside, undisturbed for several hours {24 hours is a good amount of time}.

*Carefully remove bands...making sure not to disturb the sealed lid.  Gently press on the center of the lid to make sure it is sealed, properly.  If it gives...then it is not sealed.  You will need to put it in your refrigerator and use within a few days.  This has not happened to me, thus far!

Here are my little jars of happiness

all lined up like good little soldiers.  :)

and here they are...all dressed up!

You are going to love this jam.

It is divine!

You will want to put it on everything!

Try it on the Fried Goat Cheese Rounds...they make a great appetizer!

{Recipe follows}

**Click HERE for the free printable jam labels**

Happy Jamming!

Blessings to you,

Kim

Fried Goat Cheese
with Amaretto Peach Jam

I have had a roll of Goat Cheese in my refrigerator for a few weeks
I had plans for it, but never got around to using it.
So, I noticed I only had a couple of weeks left to use it
and figured I'd better get on the ball.
My hubby and I weren't very hungry
{and the kids were out of the house for the night}.
So...I wanted to take full advantage of being able to make
Grown up food!!

I made the Fried Goat Cheese
took a bite
and while they were delicious...they were a tad bit too tangy for my taste.
Then I thought about my Amaretto Peach Jam that I had made...
I spooned a little on top of one of the crispy little rounds...
took another bite...
and OH MY!
They were delectable!
I couldn't stop eating them.
This is definitely a recipe to serve when you have guests over.

Here it is...

FRIED GOAT CHEESE
WITH AMARETTO PEACH JAM

INGREDIENTS:

1 log of Goat Cheese

1/2 cup flour

2 eggs, beaten

3/4 cup Panko Bread Crumbs

2 tsp. Dried Italian Seasoning

Salt & Pepper to taste

Olive Oil

DIRECTIONS:

*Slice goat cheese into 1/2 inch rounds (my log made 10).  The cheese is slightly crumbly so you may have to press them back together.  Clean knife between slices.

*Fill 3 bowls...one with flour, salt & pepper...another with beaten eggs...and the last with Panko Bread Crumbs and Italian Seasoning (mixed well).

*Coat cheese slices with flour

*Then coat in egg mixture

*And lastly, coat well with Panko Bread Crumbs.

*Heat oil in large skillet (cover bottom of skillet with about 1/8 inch of olive oil) over medium heat.

*Place coated Goat Cheese slices in skillet and cook until golden brown on each side (about 2 min. on each side).

*Carefully remove from skillet

*Place on paper towel-lined plate to soak up any extra oil.

*Serve with Amaretto Peach Jam.

YUM!

Blessings to you,

Kim



Our Favorite Breakfast Casserole

So, I don't know about you but I love me a breakfast casserole

{except the ones with the soaked bread}

{{possibly too much like the tragic memory of having to eat cheese souffle as a child}}

so, when I came across a recipe that used

{heavenly} hashbrowns instead of bread

I knew it was for me!

My family LOVES this casserole

and I recently took it to a pot luck at church...

it's always a hit!

I hope your family loves it, as well!

INGREDIENTS:

3/4 cup chopped onions

1 lb. ground sausage {I use Jimmy Dean HOT}

1 lb. bag of shredded hash browns

1 dozen eggs

3/4 cup milk

3 cups shredded cheddar cheese

2 tsp. seasoning salt

Salt and Pepper to taste

DIRECTIONS:

*Preheat oven to 375 degrees.

*Spray a 9"x13" casserole dish with cooking spray.

*Cook sausage in large skillet on med-high heat brown and completely cooked through.

*Add onions and sautee for about 5 minutes until transluscent but not browned.

*Set aside

*In a separate skillet, add vegetable oil to cover bottom of skillet, heat on med-high.

*Carefully pour in hashbrowns {it helps if they are thawed}

*Cook until slightly golden brown, stirring occasionally.

*Set aside

*Combine eggs and milk in medium bowl and whisk thouroughly.

*Add salt & pepper and mix well.

*Pour cooked hashbrowns into greased casserole dish and spread evenly on bottom.

*Add sausage & onions on top of hashbrowns and spread evenly.

*Pour egg mixture evenly over sausage & hashbrowns.

*Sprinkle shredded cheese evenly over the top.

*Cover with aluminum foil and bake at 375 for 20 minutes.

*Uncover and continue to bake for 10 additional minutes.

*Remove from oven and let cool, slightly before cutting into squares.

**Some fun variations that I want to try:

    *Add 1/2 cup chopped green chilis to the sausage mixture

or

    *Add ham & swiss cheese instead of sausage & cheddar

There are lots of yummy variations you can make...go get creative in your kitchen!

Enjoy!

Blessings to you,

Kim

Apple Cinnamon Pancakes

These pancakes start from your basic boxed Buttermilk Pancake Mix.

Add a dash of this

and a dash of that

Make some special syrup

and you've got a super special breakfast

in no time flat!

My family LOVES these pancakes

and so do their friends!!

Here's how you do it...

INGREDIENTS:

{makes 24 pancakes...I have a crew, remember?}

{{Just cut this recipe in 1/2 if you don't need that much}}

3 cups boxed Buttermilk Pancake Mix {the mix I use only calls for water}

2 cups water

1 Tbsp. Cinnamon + 1 tsp. for syrup

1 Tbsp. ground Ginger + 1 tsp. for syrup

1 1/2 sticks of butter

1 1/2 cups packed brown sugar

3-4 apples, chopped into cubes

butter or cooking spray for coating skillet or griddle

DIRECTIONS:

Chop apples and set aside.

Add butter and brown sugar to a medium saucepan and cook on low until sugar is dissolved and mixture begins to "bubble".

Stir in 1 tsp. cinnamon and 1 tsp. ginger.

Add chopped apples to syrup mixture and continue to simmer on low...make sure to stir periodically as you cook your pancakes.

Add pancake mix to large bowl.

Mix in 1 Tbsp. cinnamon and 1 Tbsp. ginger.

Add water and mix well.

Heat skillet/griddle on medium heat.

Coat skillet or griddle with butter or cooking spray.

Pour/spoon batter into skillet making circles {whatever size you desire for your pancakes}.

When batter just begins to bubble on top of the pancakes, it's time to flip them.

Continue making pancakes until batter is all used up.

Stack 2-4 pancakes on top of each other.

Spoon a generous portion of Apple Cinnamon Syrup on top of your pancakes.

Enjoy!!

I hope your family loves these pancakes as much as mine does!

They sure make a great start to your day!

Blessings to you,

Kim

Chicken Pesto Sandwiches

These sandwiches are so delicious!

The crispiness of the baguette

combined with the creaminess of the Pesto Mayo

crunch of the lettuce

and savory, juiciness of the chicken

make for one FABULOUS sandwich.

INGREDIENTS: {Makes 9 sandwiches}

6 Chicken Breasts

1/2 cup Mayonnaise {use the REAL Mayo...it's worth the extra calories!}

1/2 cup Basil Pesto

1-1/2 cups Lettuce {Romaine or Field Greens}

3 Baguettes

Salt

Pepper

Cavender's Greek Seasoning

3 Tbsp. Olive Oil

DIRECTIONS:

Preheat oven to 350 degrees.

Place baguettes on aluminum foil and set aside.

Heat olive oil in large skillet over Med-high heat.

Sprinkle both sides of chicken breasts with salt, pepper, and Cavender's Greek Seasoning.

Cook chicken for about 5 minutes on each side {until golden brown on each side and cooked through}.

Remove chicken from skillet and allow to cool on a cutting board.

Heat baguettes in oven for about 6 minutes, until the outside is crispy and the center is warm but still soft.

Remove baguettes from oven and cut each loaf into thirds.

Slice each piece of the baguette in 1/2 lengthwise to make a "bun".

Next, slice each chicken breast in thin slices on a diagonal

Mix Pesto and Mayonnaise together, thoroughly to make a spread.

Spread a thin layer on each slice of bread.

{{If you are taking these on a picnic, you can store the Pesto Mayo in your cooler and put it on your sandwich just before you eat}}

Place 3-4 slices of chicken {depending on size of slices} on bottom piece of the baguette.

Place several pieces of lettuce on top of chicken.

Top with final layer of bread.

Wrap them in parchment paper and tie together with string or ribbon.

There you have it...one DE-LISH sandwich...

Perfect for a Summer Picnic!!

Click HERE for the free printables.

Enjoy!

Blessings to you,

Kim

Pasta Salad

This is such a quick and easy Pasta Salad

and it's perfect for a Summer Picnic!

It's light, tangy, crisp, and YUMMY!!

I could probably eat this entire bowl in one sitting

{Not that I've tried, or anything} :)

Here's the recipe:

INGREDIENTS:

1 bag of Tri-color Rotini Pasta {sometimes called Garden Pasta}

1/2 cup sliced Black Olives

1/2 cup sliced Green Olives with Pimentos

1/2 Green Bell Pepper, diced

1/2 Red Bell Pepper, diced

1/2 cup shredded Parmesan Cheese

1/3-1/2 cup Zesty Italian Dressing

Salt & Pepper to taste

DIRECTIONS:

Boil pasta in salted water for 10 minutes or until al dente.

Drain pasta and rinse with cold water.

Add in all ingredients and toss well.

Add salt & pepper to taste.

See??

Quick and Easy!!

and Oh So Yummy!!

Enjoy!

Blessings to you,

Kim

Green Chile Chicken Enchiladas

This is one of my favorite dishes...of all time!
This recipe feeds my family of 9 plus we have leftovers
(for my hubby and myself to enjoy during lunch)  :)
I usually top them with fresh avocado slices but there weren't
any ripe avocados to be found here in small town Oklahoma...yet!

I hope your family enjoys them as much as we do!

INGREDIENTS:

6 chicken breasts

4 Tbsp. extra virgin olive oil

1 yellow onion, chopped

4 cloves garlic, diced

1 can sweet yellow corn, drained

4 cans Green Chile Enchilada sauce (I use Hatch...I've tried others, but this is my favorite)

16-18 corn tortillas

2 cups shredded Cheddar Jack cheese (you can also use Monterrey Jack)

salt and pepper, to taste

sour cream

avocado slices

fresh cilantro

DIRECTIONS:

Heat oven to 350 degrees.

Spray 1 13x9 and 1 small square casserole dish with cooking spray and set aside.

Boil water in large pot and add chicken breasts. Cook 15-20 minutes until cooked thoroughly.

While chicken is boiling, heat olive oil in large skillet over medium heat.

Add chopped onion and garlic to skillet and cook until onions are translucent.

Add 3 cans of the Green Chile Enchilada sauce to the skillet, reduce heat and simmer.

Remove chicken from water and set aside to cool, slightly.

In a smaller skillet, add can of drained corn to roast over medium-high. I don't add any oil or butter because I want the corn to roast and dry (very slightly). Stir corn about every minute. This only takes about 3-4 minutes.

Add approximately 2/3 of the corn to the enchilada sauce and continue to simmer.

Carefully shred the chicken and add to the enchilada sauce.

Next, take one corn tortilla at a time, place it in the casserole dish, and fill with enchilada mixture. Roll up and push to the side. Fill both casserole dishes with filled and rolled tortillas.

Pour the 4th can of enchilada sauce over the top of the enchiladas.

Sprinkle with shredded cheese.

Sprinkle on the remaining corn.

Bake 20-30 minutes or until cheese is melted and bubbly.

Top with sour cream, avocado slices, and fresh cilantro.

Enjoy!

Blessings to you,
Kim

Fabulous and 41 Fiesta

So, my precious hubby is turning 41 this weekend.

What better way to celebrate than with a Fiesta!

We've invited a few close friends and kiddos over

So far...we're expecting a crew of 30

(we make up a large percentage of that crew)

I have decided to make a large batch of Venison Tacos.

We have an abundance of Venison and I can stick the meat in the Slow Cooker and it will be done when we're ready to celebrate!

I made these about a month ago and they were a huge hit!

VENISON TACOS

INGREDIENTS:

2-3 Tbsp. Olive Oil (I use Extra Virgin)

2 Venison Roasts

2 tsp. Chili Powder

1 tsp. Paprika

1 tsp. Cumin

1 tsp. Kosher Salt

1 tsp. fresh cracked Black Pepper

2 cups Beef Stock

1 small (6 oz.) can Tomato Paste

1 large sweet yellow onion, diced

6 cloves garlic, minced

Corn Tortillas

Toppings of your choice (Jalapenos, Salsa Verde, Sour Cream, Crumbled Queso Fresco, shredded Monterrey Jack or Co-Jack cheese, fresh Cilantro, Avocado slices)

DIRECTIONS:

Heat the olive oil in a large skillet over Med-High heat.

Combine the chili powder, paprika, cumin, salt, and pepper in a bowl.

Rub the spice mixture onto both roasts, making sure to cover each side, evenly.

Place roasts into skillet to sear on each side (turning to a new side every 2 minutes).

Remove the roasts from the skillet and place in the slow cooker.

Leave the skillet on the heat and add beef stock, stirring to deglaze the pan.

Add tomato paste and whisk into the beef stock.

Bring the sauce to a boil, reduce heat, and simmer until the sauce has thickened, slightly.

Add onions and garlic to sauce and continue to simmer for a couple of minutes.

Pour the sauce over the roasts in the slow cooker.

Cover and cook on low for 6-8 hours.

Shred the venison with 2 forks while still in slow cooker.

Mix sauce and shredded venison together.

Spoon the venison into corn tortillas and top with your favorite toppings.

De-Lish!

Blessings to you,

Kim

PASTA NAPOLI

Jeff and I went on a (rare) lunch date a couple of weeks ago to a local Italian restaurant.

We ordered a couple of dipping sauces to go with our bread.

One of the dipping sauces was absolutely DE-LISH!

Our waitress described it as a mixture of Marinara and Alfredo sauce.

Well, I couldn't stop obsessing about this sauce.

So, I decided to incorporate it into dinner for my crew.

INGREDIENTS:

4 Tbsp. Extra Virgin Olive Oil

8 boneless, skinless Chicken Breasts

Salt

Fresh Cracked Black Pepper

1 jar Marinara Sauce

1 jar Alfredo Sauce

1 box Whole Wheat Pasta (I used Rotini)

Shredded Parmesan Cheese

Fresh Basil

DIRECTIONS:

Bring a large pot of water to a boil.

Heat olive oil in large skillet.

Sprinkle salt and pepper on both sides of each chicken breast.

Cook chicken breasts in skillet over Med-high heat until golden brown and cooked through (5-6 minutes on each side).

Remove chicken breasts from skillet and allow to cool for a couple of minutes.

Add pasta to boiling water and cook until al dente (approximately 10 minutes).

While pasta is boiling, cut chicken into small bite-size pieces.

Combine marinara and alfredo sauces in skillet and stir completely.

Add chicken back into sauce in skillet and stir to combine.

Bring sauce and chicken to a simmer and continue to simmer for 5 minutes.

Drain water from pasta.

Spoon desired amount of pasta into a bowl.

Top with chicken and sauce mixture.

Garnish with shredded parmesan cheese and fresh basil (I used the basil from my herb garden!)  :)

Enjoy!

Blessings to you,

Kim