Peevish Professional

This is going to sound extremely Virgo of me, but people that walk really quickly, especially older women in high heels, stress me out. My Virgo Sun Sign hates this just as much as, if not more than, my Virgo Ascendant. It’s like someone is tapping right on my neat little brain, in tune with the thumping of those speedy stilettos.

Really, it’s enough to drive a Virgin batty! And you know we’re already on the edge of insanity, just like cats. They used to be my favorite animal, you know, until I realized how prone to psychosis they are.

Then, there are the overly nice people. You know the ones I’m talking about. Their smiles are too big, their voices have too much pitch, and they laugh at everything you say, even when you return their “hello” with the least amount of enthusiasm possible.

Oh, this eats at my angry soul!

But in all honesty, I am a happy person and a nice person, on the inside. And luckily, I only deal with grandmas in high heels, felines, and disingenuous people on a limited basis.

What a relief.

So here is some tasty French Toast that I made on Saturday. 

It is sure to lift your (my) spirits and feed hungry babies.

Have a happy weekend!

Kieren in the Kitchen: Butternut Squash Pasta

It's been an astronomically long time since I posted some of my cooking on this here blog - practically eons have transpired.

Let me be clear (Obama):  It is because I didn't cook for my entire first trimester. 

And you know what?  That's a pretty good excuse, if I do say so myself.

Please realize that the above picture is more than just carbs, protein, and veggies:  it is a great accomplishment.  Butternut Squash Pasta with Chicken, a little salad, and yummy green beans, covered in fatty butter and salt.  Husband was happy, the fetus friend was kicking away with approval, and my midwife would be proud. 

Leafy greens in the house! 

(Including my homegrown basil, sprinkled on the pasta.)

Goodbye, Best Ward Missionaries Ever

Last weekend, we had a farewell party for a great friend-couple of ours. They are moving all the way to the land of Twilight. I’ve been to Forks and Port Angeles and let me tell you, those vampires were on to something. It’s beautiful, it’s green, and Seattle is within driving distance. They also have farmer’s markets!

(Another grudge I have against Arizona is the lack of farmer’s markets. Seriously, if all of the grocery stores shut down, the only thing to eat would be sand and some kind of cactus jelly. But, that’s in rural Arizona. In metro Arizona, where I live, I’d be eating concrete and asphalt.)

Without further ado, I introduce you to the friend group, as well as my Chocoflan (thanks to Amy), which I thought was ruined, but actually wasn’t. (Credit for the pictures goes to Ashlee.)

Kieren in the Kitchen: Limoncello Cupcakes

Yesterday, I was a very nice wife.

I was very domestic and I even sat through the Super Bowl.

Thinking that it was the 13th of February (early Valentine's), I whipped up a special treat that I've been planning for a very long time.

Limoncello cupcakes.

Yes, I did have to make a trip to the liquor store where, thank goodness, a nice guy helped me wade through about 100 aisles of alcohol.  It was totally worth it and I even got to show ID.  

(I'm old!)

The cupcakes were/are delicious and Husband was/is impressed!

I will be trying a limoncello cheesecake next and I'm hoping that it will knock his socks off!

If you're interested in the cupcake recipe, I will post it below.  Also, if you need to borrow the 2 tablespoons of limoncello for the cupcakes (I used lemon juice in the frosting), let me know.  I've still got a whole bottle in the fridge!

Lemon-Limoncello Cupcakes

Yield: 1 dozen

For the cupcakes:

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 ounces (½ stick) unsalted butter, at room temperature

2 ounces cream cheese, at room temperature

1 cup granulated sugar

3 large eggs

2 tablespoons limoncello

½ cup buttermilk

¼ cup lemon juice

Zest of one lemon

For the lemon curd:

Zest of 2 lemons

½ cup lemon juice

¼ cup granulated sugar

1 egg + 1 egg yolk

For the cream cheese limoncello frosting:

2 ounces (½ stick) unsalted butter, at room temperature

4 ounces cream cheese, at room temperature

1 tablespoon limoncello

2 cups powdered sugar, sifted

1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.

2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.

3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.

4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.

Kieren in the Kitchen: Thanksgiving Pies

If you want to know a random fact about me, it is this:

I am the messiest baker/cook in the entire world.

Baking my first pie = not the best time to forget my apron.

This year, we were in charge of making carrots.

Lots of carrots.

Husband made lots of carrots.

He also made a pie, which was much prettier than mine.

I wasn't jealous.

I was proud.

Off to my in-laws house we went.

Yum, yum.



Kieren in the Kitchen: Chicken Parmesan

This is another Food Network recipe.  It only has like a billion five-star comments, so I thought I'd give it a shot.

Super filling and super yummy.

I used this recipe.

Kieren in the Kitchen: Chicken Pillows

This is not the kind of thing I usually make.  It sounds weird.  But, since Husband has asked me to make this many times (and I never have), I decided to give it a go.

Ingredients:

2 T. butter, melted

1 (8 oz.) pkg. cream cheese, softened

2 c. chicken, cooked and diced

1/4 tsp. salt

1/8 tsp. black pepper

1 tsp. diced onion

2 cans crescent rolls

melted butter

bread crumbs

By the way, I just realized that I majorly messed up the recipe when I made it.

I cut the recipe in half, except for the cream cheese.  Hmm.

It still turned out okay... good thing we like cheese!

Anyways, back to the recipe:

Mix together the butter, cream cheese, chicken, salt, pepper, and onions.

Separate the crescent rolls and fill with chicken mixture. 

Roll up tightly.  Dip in melted butter and roll in bread crumbs. 

Bake at 375 for 15 minutes. 

I think these little guys look more like diapers than pillows, but they are pretty tasty.  I think they would be great to make for kids, especially since they're so quick and easy.

Kieren in the Kitchen: Stuffed Bell Peppers, Food Network Style

I used this recipe, from Food Network, to make another variation of stuffed bell peppers. 

I definitely suggest boiling your peppers. 

Also, you really need to top these with cheese!

Kieren in the Kitchen: Chicken Carbonara

Garlic Alfredo sauce, broccoli, bacon, chicken, pasta, and mozzarella.

P.S.  I can't believe it's August!

Kieren in the Kitchen: Tuna Fish and Rice Krispies

Tuna, mayo, green lettuce, green onions, cheese, and Alpine Valley kaiser rolls.

Homemade Rice Krispy treats with a dash of Fruity Pebbles.

Kieren in the Kitchen: Pepperoni Pizza

Now this is fancy.

Kieren in the Kitchen: Tin Foil Chicken

Chicken, spaghetti sauce, zucchini, and cheese. 

What else do I need?!!?

I added some garlic crescent rolls and a salad for Husband, but all I really needed was the meat, cheese, and zucchini. 

YUM!

Kieren in the Kitchen: BBQ Beef Sandwiches

Why do I love cooking a pot roast?  Little effort = big result.  It's delicious, lasts for days and can be changed up in so many ways!

Kieren in the Kitchen: Spaghetti Bolognese

This was a delicious dinner and I actually made a lot of sides: zucchini and carrots, crescent rolls, and a salad with fresh tomatoes.  Go me!

Kieren in the Kitchen: Taco Salad

This meal was actually really easy!

My only hang-ups involved making the "tortilla cups."  First, I didn't realize that vegetable oil doesn't bubble/boil.  I waited for seriously 15 minutes with the oil on high heat.  Eventually, I decided to throw a tortilla in and see what happened.  It was crazy hot!!  It destroyed my plastic spoon and the tortilla! 

(Note to self: Only put metal utensils into super hot oil.)

Kieren in the Kitchen: Mock Lasagna (aka AMAZING)

This photo is for the woman who, upon meeting me for the first time, said:

"Oh, so you're the wife who doesn't eat vegetables!"

1.  Thanks, Husband.

2.  I do eat vegetables (see Exhibit A).

Kieren in the Kitchen (French Edition): Crepes

It's pretty, but it didn't taste too great.  Maybe it's because I ate the two failures before this decent one and, as a result, was too full to enjoy the crepe pictured above.

Any recipes or hints?

Kieren in the Kitchen: Sweet Pork Enchiladas

Happy Cinco de Mayo!

Kieren in the Kitchen: Banana Buttermilk Muffins

My first time making muffins from scratch!  Went well, except for the topping and running out of cupcake wrappers.  I think I can make them perfect next time!

Kieren in the Kitchen: Italian Sausage Pizza

The pizza would've been great if I had any vegetables!  Darn.

Kieren, pizza, and LOST.  What more do you need?  Oh yeah... Husband!