Joanne Roasted Acorn Squash

Got this recipe and a nice acorn squash from my trainer - had never bought one. It was outstanding!!  

Ingredients

1 acorn squash, cut in half lengthwise

1 Tb. Coconut oil

1 Tb. Raw honey

1/2 tsp. sea salt (optional)

1/4 c. Walnuts, lightly toasted

Directions

1. Preheat oven to 425 deg. F

2. Place squash cut side down on a rimmed baking sheet or shallow baking dish.

3. Add 1/4" water to the baking dish. 

4. Bake for 45 minutes or until peel is soft to touch.

5. Remove from oven and carefully turn over. Remove squash from peel and add coconut oil, honey, and sea salt. 

6. Top with toasted walnuts to serve.

7. To cook squash in microwave, place squash flesh side down in a microwave dish. Add 1/2" of water and microwave 8-12 minutes. Check often, as each microwave will vary on cooking time. 

8. Optionally top dish with dried fruit, other nuts, and cinnamon.

Pinterest inspired chicken taco filling

I read multiple chicken filling crockpot recipes that I decided to combine what I liked. I was not disappointed. Is it perfect. No. Is it good? Yes! Was it easy? Yes!! Note: I forgot to take a picture of the chicken for the ingredients, and of the final food before I put it away. 

Ingredients:

1lb. Boneless chicken breasts

1 jar salsa, I used medium red gold

I can black beans, drained

Taco seasoning to taste

Chicken broth or water if needed

Directions:

1. Add salsa, beans, and taco seasoning to crockpot. Mix to combine. Add broth or water if your salsa isn't wet enough.

2. Add chicken. Turn on low for 8 hours. 

3. Shred chicken. 

4. Serve as chicken taco filling, burrito filling, chimichanga filling.

Janelle's Chicken (or Porkchop)

This is such an easy and tasty chicken for an evening where you are short on time.

Ingredients:
Chicken or Pork
Wondra Flour
Panko Crumbs
Salt
Pepper
Tony's Chachere seasoning
Olive Oil
Butter

Directions:
1. Pound the breasts thin and dredged them in Wondra flour and Panko crumbs mixed together with salt, freshly ground pepper and Tony's. 
2. Melt butter and olive oil in the frying pan and get the pan pretty hot before adding the chicken.  
3. Cook 2-4 min. on each side. 

Note: Sometimes I just use Wondra, sometimes just Panko. 

Easy roast beef (for sandwiches)

I made this roast this week. Adam and I really liked this and  it was so easy. We really liked it with the ciabatta rolls. 

Ingredients:

Beef round roast (any size for your family)

1 pkg. au jus

1 pkg. Italian dressing seasoning

Water

Ciabatta rolls

Cheese (Swiss, provolone or your favorite), optional

Directions:

1. Combine roast, 2 seasoning packages and enough water to cover at least 3/4 of the roast in crockpot. Set on low for 8 hrs.

2. Place shredded meat on roll with cheese. Dip into juices left in crockpot.

Note: make sure you have plenty of water so it is not too salty. You can always reduce on stovetop if it is too runny. 

Chad's Stuffed Tomatoes

So it has been awhile since we've added anything to our family's list of recipes.  I wanted to add a dish I made recently using another as a base and improvising a bit.  The result turned out well and easily serves 4.  We added a bit of steak to the meal, but it would go just as well with a variety of other items, to include a simple bed of lettuce or arugula.

Ingredients:

• 4 Med. Tomatoes
• 1 2 oz pkg of herb goat cheese
• 1/2 cup shaved parmesan reggiano plus a bit more for topping
• 1 cup quinoa (cooked)
• Small handful of chopped parsley
• Small handful of chopped basil
• 2 (or more) cloves garlic, pressed
• salt, to taste
• pepper, to taste

Directions:

1. Cook the quinoa.
2. While the quinoa is cooking, cut a 1 1/2 to 2 in hole in the top of each tomato and hollow out the insides (the less moisture the better, but really focus on the seed area).  Salt the insides to taste and set aside in a baking pan (I use a ceramic pie plate).
3. Chop your parsley and basil.
4. Place the goat cheese in a small to medium mixing bowl and add in the 1/2 cup of parmesan reggiano.
5. Add the warm to hot quinoa.
6. Add the parsley, basil, garlic, salt and pepper.
7. Mix well.
8. Spoon 1/4 of the mixture into each tomato.
9. Bake at 375 for ~20 minutes.
10. Top each with the left-over parmesan reggiano.
11. Bake for an additional 5 minutes.
12. Serve warm.

Frankly, there are a ton of variations on this (different cheese, add spinach, replace the quinoa with bread crumbs, etc. etc.), but this was really good.

Lulu's Cheesy Vegetable Chowder

I found this recipe on Pinterest and the original post is from here. I made some modifications. Adam and I love it! We both agree it's definitely creamy, so we usually pair it with a hearty biscuit or bread. We added way more veggies than the original recipe. I've used heavy cream instead of milk  before (what I had on hand)  and I think it's good, but would be just as good as regular milk. We ate this for leftovers and it was just as good. 

 According to the comments on the original blog, you can make it in the crockpot. After reading through the comments here's some adjustments: saute the onion and garlic beforehand (maybe add the flour at the end?), lessen the liquid, cook on low for 6 hrs., and add milk & cheese at the very end (cook no more than 30 minutes with the dairy). 

Ingredients:

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped (I did NOT add this, as I hate celery, but if you like it, add it)

1 -2 cloves, crushed garlic

4 cups chicken broth 

4 red potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

1 head of chopped broccoli

1/2 head of large cauliflower

2 heaping cups shredded cheddar cheese, or your favorite cheese (I used Colby Jack)

Directions:

1. Melt the butter in a large soup pot. 

2. Add onions and celery and saute over medium heat until tender.

3. Add garlic and cook 1 or 2 additional minutes.  

4. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. 

5. Add broccoli, cauliflower, and carrots. Cook until tender. 

6. Mix flour with water, add, and simmer until soup is slightly thickened. (I simmered for a while to thicken). 

7. Add milk and cook until soup is barely heated through. 

8. Stir in cheese, allow to melt, and serve. (Make sure you do NOT boil, this will affect the texture of the soup.)

Josie's Oatmeal Carmelita Bars

From Josie: I made these for a co-workers birthday and they really are delicious.  And easy!  Ingredients 

• 2 cups All Purpose or Unbleached Flour
• 2 cups rolled oats
• 1 ½ cups brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups butter, melted (4 sticks)
• 1 jar caramel ice cream topping (Smucker’s or Hershey)
• ¼ cup Flour
• 1 pkg. semisweet chocolate chips (I use dark chocolate chips)

Instructions 1.    Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, oats, brown sugar, baking soda, salt and melted butter; mix until crumbly. Reserve 1/3 of crumb mixture for topping. Press remaining crumb mixture in bottom of greased pan.

2.    Meanwhile, in small bowl, combine caramel topping and ¼ cup flour; blend well.

3.    Sprinkle crust with chocolate chips. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

4.    Bake at 350 degrees for 18 to 22 minutes or until golden brown (I had to bake it for 30 min.) Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

Amazing Caramel Sauce

This entry is from Grams:

I thought this worthy of passing along to Schrock's Shack and comes from Jack's sister Anita from the Champaign, IL area.
 

• 1 cup packed brown sugar (I use light brown)
•  1/2 Cup heavy cream
•  4 tbsp butter
•   pinch/ salt
•   1 tbsp vanilla extract

1. Melt butter in pot, mix in brown sugar, cream, salt.
2. Cook over medium low heat and whisk gently for about 7 minutes or longer if you doubled.
3. I remove the pot from the heat, add vanilla and return to cook for another minute or so to thicken a bit more. 
4. Take it off the stove and store as you want.

 
 
Comments: SO many calories, I know,  but just a little on ice cream, apple slice dip, etc.

Janelle's Taco Salad

Ingredients:

1 lb. Ground beef 

1 onion

1 pkg. taco seasoning (we only use McCormick's)

Diced tomatoes

Kidney beans

Lettuce

Cheese

Doritos

Robust Italian Salad Dressing

Sour cream

Avocados

Fresh cilantro

Directions:

1. Brown one pound ground beef and diced onions.  

2. Add one pkg. taco seasoning.  Cool.

3. When cool, add:

    Diced tomatoes or halved grape tomatoes

    One can red kidney beans

    Head lettuce, torn into bite-sized pieces

    1-2 c. Shredded cheese

    Combine and cool until ready to serve.

4. Right before serving, add lg. amount of crushed nacho-flavored Doritos chips and Robust Italian salad dressing.   The quantities are "to taste".  Can serve with sour cream, avocados and/or fresh cilantro.

Chicken Poppyseed

Mom requested I post this recipe, as this is a dish our family likes.

Ingredients: 

6-8 chicken breasts

2 can cream of chicken-mushroom soup OR 1 can chicken-mushroom soup and 1 cream of celery

16 oz. sour cream

2 Tb. Poppyseeds

2 cups Ritz crackers

½ cup melted butter

Directions:

1. Simmer chicken (Or bake it with olive oil, salt and pepper). 

2. Cool, break into bite sized pieces. 

3. Place in greased 9x13  pan. 

4. Combine remaining ingredients and pour over chicken. 

4. Combine Ritz Crackers and melted butter. Sprinkle over top and bake at  350° for 1 hour. 

Brianne's Citrus Cilantro Chicken

I have been browsing Pinterest for chicken ideas and combined two recipes that looked good. This was amazing and I think the entire family would love it!!! I surprised Adam and got a rave review! Serve in a quesadilla, as nachos, or on a salad.  I served mine with salsa, guacamole, sour cream, cheese, and tortilla chips.

Ingredients:

Chicken breasts (I used two)

1/4c. Olive oil

1 lime, juiced

zest from 1/4 of the lime

3-4 cloves crushed garlic

1/4 onion or 1 shallot, chopped

Cilantro, chopped  (I used roughly 1/8-1/4 cup)

1-2 tb. Honey (can be left out or substitute orange juice)

Salt and pepper to taste

Directions

1. Combine all ingredients except chicken in a bowl. Wisk.

2. Add to ziplock bag with chicken.

3. Marinate 2-20hrs.

4. Grill.

Schrock Women's Chili

This recipe has brought me great comfort over the years. I learned to love it from Mom & Grandma. Each lady varies their recipe slightly and I also do the same. That's the beauty of this recipe, it can be easily tweaked to fit your tastes. You can add different types of beans, vary the type of meat, and/or add green pepper.  However, I feel that the base is there to provide a yummy chili recipe. If you're feeling like an Hoosier for a day, add pasta. I don't personally enjoy this, but it's an Indiana thing!

Ingredients:
3/4-1 lb. ground beef (or ground turkey)
1 lg. can tomato juice
3-4 cans beans, drained (I normally use kidney, but  lately Adam has had me use 2 Kidney, 1 black bean)
chili powder
salt
pepper
Optional:
1 can petite diced tomatoes (include juice)
diced green pepper, added during the meat browning.

Directions:

1. In a large pan, brown the meat. Season with salt and pepper.
2. Add tomato juice, beans, tomatoes and chili powder (about 10 shakes).
3. Simmer for at least 30 minutes. Taste along the way and adjust seasoning to taste. 

Chad's Summer Salad

Jennie asked me to make dinner tonight so I made this one up on the fly.  It actually turned out really well so I thought I'd share the "recipe" with you all.  I was shooting for a salad to fit the weather here (80+ degrees and Cooper and Jen hit up the pool today).  As always, tweak to taste.


Ingredients

Salad
* Head of Romaine Lettuce
* Two chicken breasts
* 1/2 Granny Apple
* 1/4 Red Onion
* 3-4 Plum Tomatoes
* 1 small package of Honey Goat Cheese (we purchased ours from Publix)
* Salt
* Pepper
* Olive Oil
* White Wine Vinaigrette

Vinaigrette
* 1/3 cup Olive Oil
* 1/3 cup White Wine (we used a New Zealand Sauvignon Blanc)
* 1 Tb White Sugar
* 1/2 Teaspoon Salt
* 2 Cloves of Garlic (minced)
* Ground black pepper (pinch or to taste)

Directions

1) Prepare the vinaigrette by combining all of the ingredients in a sealable jar and shaking well.  The vinaigrette can be used immediately or kept for 2 weeks in the fridge.
2) Cook the chicken.  I rubbed down the chicken breasts in olive oil, salt, pepper and a couple of splashes of the vinaigrette.
3) Chunk the chicken, toss in a bit more of the vinaigrette and set aside (or in the fridge) to cool.
4) Clean the lettuce, rip apart and dry.
5) Chop up the apple and the onion.
6) Dice the tomatoes.
7) Dice, to the extent possible, the cheese.
8) In a large bowl, add the lettuce, then the chicken, then everything else.
9) Toss and enjoy.

Janelle's Strawberry Pretzel Salad

It's been a bit since either of us have had the time to attend to this blog, so I thought I'd ask Mom to contribute the recipe from a dish she brought out yesterday for Mother's Day.  We had a very enjoyable time with Mom, Dad, Jennie, Cooper and I being joined by the Walski's, friends who - like my parents and though we met down here in the middle of last year -  also transplanted from Chicago.  The corn on the cob/grilled steak and chicken/pasta salad/etc./etc. was all very good, but this dish garnered the most attention, including stopping Dad mid-sentence to ask where I had procured my second batch (he had missed it in his first-go at the table).  The layered dish works as a sweet side or as a dessert.

From Mom: My version is a little less sweet than the original...
(Brianne and Konnie's favorite salad)

STRAWBERRY PRETZEL SALAD

LAYER ONE:
2 c. crushed pretzels
1 1/2 T. sugar
     Mix together, then add:
3/4 c. melted butter
      Press into 13x9 baking dish. (Can use a slightly smaller dish - can also cut in half for an 8x8 or a 9x9 dish.)  Bake for about 8 min. at 400.  Cool.

SECOND LAYER:
8 oz. pkg. lower-fat cream cheese, softened
3/4 c. sugar
Sm. carton Cool Whip (8oz.)
      Mix or beat cr. cheese and sugar well.  Mix in Cool Whip, then spread over pretzel base.  Refrigerate until firm.

THIRD LAYER:
One lg. or two small boxes strawberry jello, dissolving in 2 c. boiling water.  Add 16-20 oz. frozen strawberries.  Refrigerate until slightly set.  Poor over cr. cheese layer.  Refrigerate.

I personally like it better if I don't use all the jello.  I pour the extra into another dish to eat later.

Brianne's Black Bean Brownies

I was feeling adventurous yesterday and decided to try brownies with black bean as the main ingredient. I decided that it needed chocolate icing instead of just the powedered sugar for two reasons. #1 Icing makes every brownie better, especially potentially icky brownies. #2 powdered sugar is not an acceptable subsititute in our household. I just made the amount of icing less than our normal recipe calls for. 
I made these while Adam was at work. I then asked him to try them, stating it was a new recipe. After he tried it, I told him the main ingredient. He was very surprised, as it was actually moist and you couldn't tell it had black beans.  We both agree, with the icing these brownies weren't bad. Without the icing, they were a bit to cocoa-y. It was a fun test after all. Something new that wasn't awful. I think if you're looking for a way to incorporate more beans, and make a slightly healthier brownie. This is worth a try. You could also substitute applesauce for the oil. 

I got the recipe from Melissa d'Arabian on the food network. http://www.foodnetwork.com/recipes/melissa-darabian/black-bean-brownies-recipe/index.html 


Ingredients
Butter, for greasing pan
3/4 cup cooked black beans
1/2 cup vegetable oil, or olive oil
2 eggs
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1 teaspoon instant coffee or espresso
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioners' sugar, for dusting OR chocolate icing. 

Directions:
1. Preheat the oven to 350 degrees F. 
2. Grease a 9 by 9-inch square baking pan.
3. In a blender, puree the beans with the oil. 
4. Add the eggs, cocoa, sugar, coffee, and vanilla. 
5. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. 
6. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. 
7. Stir in the remaining chocolate chips. 
8. Pour into the prepared pan. 
9. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. 
10. Let cool at least 15 minutes before cutting and removing from the pan. Note: if using icing, put on while still warm. Otherwise wait until cool and dust with confectioners' sugar and serve.

Life's Little Oddities and Mom's Chocolate Pretzel Rings

Have you ever had one of those interactions with someone you do not know that leaves you wondering if that was simply a random encounter with someone riding a two-wheeled tricycle or if the interaction was intentional and, as crazy as it sounds, meant to happen to send you a message?

Personally, I believe the latter do occur but that we shouldn't get lost in searching or hunting for them.  To put it another way, we are not to hunt for road signs in the middle of the forest, but we should head them when we do happen to run across them.

This past Tuesday, I filled my car up with gas after getting off the train at the gas station within sight of my train station.  Yes, my daily commute is just a plane ride away from a John Candy movie.  I pulled in, started pumping and walked away to check my email.  I noticed a couple of people leaving the store and heading for their cars, but thought little of them until one of them, a gentleman in a red SUV, pulled up behind me as he was heading back for the road.

The following is a rough approximation of our ten-second interaction.

"Sir?" I turned around, phone in hand, curious look on face.  I gave him a small smile to recognize that he had my attention. "Don't forget Sic Parvis Magna." Pause. "It's Latin." (really? who knew!) "It means 'great things come from small beginnings.' Have a good day."  Polite, and somewhat confused, smile.

I, quite literally, didn't say a word.

I have no idea which of the two categories discussed above to place this interaction in.  Frankly, it doesn't matter.  Sane or not, the sentiment is sound - everything has to start somewhere and beginnings are rarely grandiose.

I'm not sure if my beginning was small, large or otherwise, but it was a beginning none-the-less and one of my fonder food related memory relates to a certain dessert my mother made during the holidays - chocolate-filled pretzel rings.  Beyond addictive, not overly healthy (hence why she only brought them out during the holidays), these drug-like tokens rarely lasted long in our home.  I've tried to make them a few times lately but I have been unable to locate pretzel rings on the east coast (which either means: i) they no longer make them; ii) the East Coast is sadly missing out and should be educated quickly; or iii) I should avoid ever becoming a detective).


Ingredients:

• Roughly four dozen pretzel squares or rings
• Roughly four dozen chocolate or striped chocolate kisses
• 1/4 cup milk chocolate M&M's

 Directions:

• Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.
• Place an M&M's candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature. 

Source: http://www.tasteofhome.com/recipes/chocolate-pretzel-rings

Grandma's Hearty Meatball Soup

From Grandma: We had this at a friend's house house recently and enjoyed it very much. I used frozen meatballs from the super market.

Ingredients:
2 cloves chopped garlic
1 1/2 lb lean ground beef
1/2 cup Italian style bread crumbs
1 egg beaten
2 Tb sun- dried tomato pesto 
1/2 tsp salt - divided
1/2 tsp pepper - divided
1 tbsp canola oil
8 oz trinity mix  (fresh diced onions, celery, carrots)
3 cups fresh spinach leaves
2 cans cannellini beans  (15-16 oz) drained
1  (32-oz) box unsalted chicken stock
1/2 cup grated Parmesan cheese


Directions:

1.  Combine ground beef, bread crumbs, eggs, tomato pesto, 1/4 tsp salt & 1/4 tsp pepper until blended. Shape into meatballs (about 25-30). Wash hands.
2. Preheat large stockpot on medium-high 2-3 minutes.  Place oil in pan, then add meatballs (in batches): cook & turn 6-8 minutes or until browned. Remove meatballs from pan and set aside.
3.  Add trinity mix and garlic to pan; cook & stir 2-3 minutes or until onions softens.  Add spinach, cook 2-3 minutes or until spinach begins to wilt.
4.  Reduce heat to medium-low; stir in beans, stock, meatballs and remaining 1/4 tsp each salt & pepper, simmer 5-7 minutes or until meatballs are heated through and soup is hot.  Top with cheese and serve.

 

Adam Hatcher's Marinade

Apologies for the lack of recipes of late.  Both Bri and I are in the middle of seasons of change.  To be frank, I think most everyone in the family either is in such a season as well or is preparing to be very shortly.  We'll try to post a few more (see, i.e., Bri's two desserts posted earlier this week) as we can, but bear with us given the forthcoming upheaval for Bri and Adam and the ever-present change for Jennie and I (and, of course, Cooper, who is really feeling his oats lately). As always, forward recipes that you'd like to share to either Bri or I and we will gladly post them here.

With all of that said and in light of the forthcoming grilling season, I give to you a major source of the North Carolina Fights' joy in grilling.

While I believe he got the recipe from someone else, Adam Hatcher put us onto this marinade and the immediate Fights/Bussell clan branches have had it at one point or another.  During our time in Wilmington, especially in the summer, we would utilize this marinade with some form of beef around twice a month because a) it is incredibly simple, which meant that Jennie could marinade it when she got home and by the time I got home and we were ready to eat, it was ready for the grill and b) it tastes, at least to Jennie and I, really, really good.  Effectively, this is a sweet and sour marinade, but it's a lot more than that.

I actually use the excess to pour over the meat during grilling, effectively basting it.  I would advise letting the meat sit covered in the marinade for at least three hours if you can.  We got by with two-three hours in Wilmington without any issues. Overnight is great too, but it may make sense to start with less to see if the taste is to your liking.

Further, this is a recipe to play with (hence the use of such adjectives as "splash", "dash" and "couple").  We, as you well know, lean towards more garlic rather than less, so the word "couple" probably means anywhere from 2-4 cloves for us.  Adjust as needed!

Ingredients:

8 oz. orange juice

8 oz. Worcestershire sauce

Splash of olive oil

Couple of cloves of minced garlic

Dash of sugar

Dash of salt

Directions:

Dump everything into a ziplock bag (or other appropriate container)

Stir!

Let sit (2-3 hours or overnight)

As noted above, if desired, use marinade as a basting fluid during the grilling process

Chocolate covered carmel saltines

I saw this on Food Network and HAD to try it. These were good. I did have to double the carmel recipe to cover my saltines though (not sure why). I left the recipe as it was written, but keep in mind you can double it.  It was easy, good, and kept well! Best part for me, is a small piece satisfied any sweet tooth, so I didn't eat much at once.

I've also seen someone put a cracker in a muffin tin and covering.

Ingredients:
Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups). Or eyeball the amount. 

Directions:
1.Preheat the oven to 425 degrees F.
2. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. 
3. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes (I did 5 per another recipe's recommendation). 
4. Remove from the heat and pour over the crackers, covering them evenly.
5. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. 
6.Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
7. Transfer the pan to the freezer/refrigerator  for 15 to 20 minutes, or until completely cold. They will form one big sheet.
8. Break up into pieces. Store in an airtight container in the refrigerator.

Source: http://www.foodnetwork.com/recipes/sweet-and-saltines-recipe/index.html

Brianne's Cheesecake Strawberries

When I started on Pinterest I read a lot of recipes that had cheesecake stuffed strawberries. That had my name written all over it! I tried it and was pleased. Next time I think I might dip the tips of the strawberries in chocolate. I think Adam would enjoy that ;-) I didn't give any one specific credit, as I combined a few.

Ingredients:
Strawberries (~1 lb.)
8 oz. cream cheese, softened
Powdered sugar (4 Tb. is recommended, but do it to your taste)
Small splash of vanilla extract

Directions:
1. After cleaning the strawberries, cut the top and core a section for the filling.
2. In a bowl, combine the cream cheese, sugar and vanilla.
3. Put the filling in a Ziploc bag, cut the tip off.
4. Fill strawberries. (you can dip the tops in crumbled graham crackers, but I did not).  Refrigerate.

Shauna Niequist's Bread and Wine

Shauna Niequist's Bread and Wine: A Love Letter to Life Around the Table  is, at least for me, like a hot cup of tea at seven or eight in the morning in an arm chair next to a frosted window during the holidays.  You're comfortable and you're surrounded by (mostly slumbering) family. Life is still. And you can breathe and reflect.  It doesn't mean that your pain and fear are gone, but you have the prospect of bringing them into perspective; all while enjoying the comfort and familiarity of where you are in that moment.

Ms. Niequist's third collection of essays, a memoir really, is to be released this Tuesday.  For those who've read her first two books, you can expect more of the same Shauna: honesty and a very good grasp on what matters, all while acknowledging that life is messy and the best of intentions are often lost, twisted and turned by the fact that sin is ever-present.

For those who are unfamiliar with Ms. Niequist, she is the daughter of Bill and Lynne Hybels.  The couple helped found Willow Creek some years ago; Bill is the head pastor there and Lynne is an accomplished advocate for those without a voice.  Shauna's writing personally resounds for me as her setting is familiar: Chicago and southwestern Michigan.  While I do not live there anymore, I can envision both fairly well.  Shauna turns both into characters equally present with the people populating her essays.

The book follows a similar format to, among others, Molly Wizenberg's A Homemade Life: Stories and Recipes from My Kitchen Table  and Gesine Bullock-Prado's My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time  with the obvious exception of a clear presence of the Spirit in Shauna's writing.  Shauna tackles subjects ranging from discouragement, struggles with self image and food to the need for community, the simple joy of our differences and the mystery of our every day lives.  Shauna does not shy away from her battles, including her miscarriages, and her honesty is the true gift of the book. A particular passage in the book regarding a difference of opinion between her and her husband as to when a group should move from the dinner table to the family room particularly resonated for me.  The bit captures the essence of marriage, connected differences, bounded by love and duty, a team not of one mind, but of one purpose.

We're taught, as Americans, to talk, but to quietly shield - to market ourselves in a manner that contains a good element of the truth, but good Lord, do not tell it all!  Be civil. Be guarded. Keep the swarmy portions hidden and do not talk about them.  I'm just as guilty of this as the next person.  I live an onion life, which is to stay that I have layers of revelation.  If you're in my sixth layer, I may tell you about some of the reasons why one of my great challenges is a failure to trust.  But because you're only at that level, and not two deeper, I won't share a stronger, more painful, reason.  Elements and shades of truth.  Shauna tackles this, not directly, but with grace and humor through each of her essays, nudging her readers to accept life with its triumphs and its warts.  To be brave and bold and not locked away in a personal castle.  For this reason alone, the book is very valuable.

The very nature of Bread and Wine  lends itself to bite-sized readings.  An essay in the morning with breakfast, one with your quiet time, one while working out, etc. The essays themselves are full of love and question, pain and light, life and tragedy, triumph and mystery.  In short, she writes from her heart about her life.  While the book clearly channels her particular life experiences, and it would be fake, devaluing, and insincere for her to do otherwise, there is something in the collection for all to connect with.  Clearly, most of us do not have a lake house to retreat to, for the summers or otherwise (or jobs that would allow for such) - but, as noted above, her honesty about the human condition is something all, if they're being honest and haven't hardened their hearts nearly beyond repair, can connect with and learn from.

The book is also filled with tempting recipes, some of which we tried out with the Hatchers a couple of weeks ago.  Unfortunately, for reasons explained in my prior post, I was only able to truly try one of the four recipes we tackled.  With that said, I walked away from our attempt feeling that Shauna would approve as the evening led to grace, laughs and a deepening of friendship.

The common theme for the essays is, as the subtitle indicates, life around the table and the theme is perfect for the content.  If you feel a need to step back and take a searching look at your own life or if you just need a healthy dose of freeing honesty, especially if you learn through example, Bread and Wine  is a fine read to guide you through that process. 

Trial by Fire

Friendship is a great and wonderous thing.

It, in its truest form, is rare and ponderous - a mirror in which one can gauge the makings of oneself. 

Friendship also provides wonderful insight into the varied differences which mark humanity.  For example, do you run? Do you help? Do you laugh? Do you cry?  Do you jump?  Do you shield your eyes? 

Friends come in many varieties, shapes and forms.  They can pass into your lives for a season and move on, they can come and stay and change with you, or they can come and go like frost and warm fireside chats - here today, gone tomorrow, but back again next year.

Jennie and I have been blessed with a wide variety of friends, but some of our nearest and dearest (as the family well knows) are the Hatchers.  We've known the Hatchers since the fall of 2004 and since that time we've, to put it simply, bonded.  They're not our only friends, but there some of the very few who feel like family.

And family means a lot of things.

Family means celebrating and spats.  Inside jokes and memories.  Trips and tears. Triumphs and tantrums.

You drop and change plans for family.

Those of you to whom I am writing know this - I have all of this with you as well.  And you, in turn, have similar friends - the Klewers, the Papas, the Hiatts, the Hannahs, etc. etc. etc.

Family also means you have history.  A story.  A timeline.  You ask yourself if a favorite bit happened before or after you cried on each other's shoulder. And you smile (and cringe a bit) when you think back through the story.

I write all of this as a lead into another chapter into the Fights/Hatcher friendship.  The Trial by Fire chapter.  It was a time of laughter and, for a brief moment, a time in the crucible to see how you react to a moment of choice and how do you work with the aftermath - does grace factor into your real life?

In preparation for my review of Shauna Niequist's Bread and Wine, we prepared a full menu from the book's recipes. A main dish of Steak Au Poivre in a brandy cream sauce (both from the book) supplemented by a salad tossed in one of Shauna's dressings and roasted potatoes and finished with dark chocolate, sea salted toffee (also from the book). Four recipes in one meal, tried with our closest friends. What could possibly go wrong?

Now before you ask, we had opened both bottles of beer and wine to enjoy with the meal, but neither factored into the ensuing mayhem.

The evening started off with two attempts at the toffee. As anyone who has ever made candy can attest to, it's a challenge to make and work with candy. The proper temperature is everything. Shauna's recipe skips the candy thermometer altogether, a fact that both delighted and worried me.

The recipe itself is insanely simple. Dump in butter and sugar, heat, spread in a pan, cool, and top with melted dark chocolate and sea salt. My first attempt resulted in a crystallized candy that, while tasty, clearly was not toffee. After consulting with Jennie and Courtney, I made a second try and when I appeared to be going down the same path, Courtney jumped in and, between the two of us and some quick searching on the Internet, we saved the second batch from the fate of the first.

At this point, Courtney made the salad and, after we pressed in the requisite peppercorns, Adam moved onto grilling the steak (ignoring for the moment that, per the recipe, the steaks were to be cooked in a pan and the remnants were to be utilized in the cream sauce).  Adam returned with grilled steak and Courtney moved to finish the preparations by preparing the sauce.

At another time, I may expound upon the evening, but for now, I will let the pictures speak for themselves with a minimal introduction.

1) We love Adam, but he did smoke the Steak Au Poivre (not suggested);
2) When viewing the below, remember that three of us would not have pulled the trigger and one of us abides by the better-safe-than-sorry motto;
3) We cleaned well into the night, though we were blessed to have the salad, the wine, the steak and the potatoes either covered, in another room or in the oven;
4) This evening is up there with the time the four of us were sharing a hotel room at a friend's wedding and Adam briefly thought he had forgotten to upload his bar exam to the Georgia bar examiners.  The moment of fear left Jennie and I caught in no man's land and Adam fearful for his life, before Adam located the glorious confirmation that he had, in fact, completed the upload in a timely fashion; and
5) Memories are made from nights like this.

And because the Lord is good ....

Brianne's Grilled Teriyaki Pork Tenderloin

A few summers back I was reading recipes I wanted to try and decided to combine a bunch into something I thought I'd like. Here's my outcome, and it is still one of my favorite grilled pork items.


Ingredients:

Teriyaki Sauce
Crushed Garlic (I use 3-5, depending on size)
Salt
Pepper
Onion Powder (optional)
1 pork tenderloin

Directions:

In a gallon ziplock bag, combine all ingredients. Add enough teriyaki to coat the pork. Add seasoning to taste, but do not add too much salt (the teriyaki is salty by itself). I add a ton of garlic and pepper.  Squeeze all the air out of the bag and shake to mix. Place on a plate and place in the fridge overnight or at least 2-4 hours. Flip every so often to ensure the entire tenderloin gets coated. Grill until done.

Bar Exams and Book Reviews

Hello family!

This is a slightly odd medium for the first part of this communication, but I swear there is a reason. I wanted to update everyone regarding the bar exam and to share with you an up coming new feature for Schrock's Shack!

First, the bar. Specifically, the North Carolina bar. The key bit of news is that I'm done! I have absolutely no idea how I did but the results will be out in approximately five weeks. This time around was a different experience as my whole "job" during the summer of 2007 was to study for the Delaware bar. As such, I felt far more prepared my first time around but I did have the advantage of knowing, more or less, what was coming. This time I on and off studied during December and January but I did not study in full earnest until the two weeks leading up to the bar. Things were complicated a bit by a case that blew up in January. The two weeks prior to the exam truly felt like cramming except instead of having to know a single subject you have to know 18 (or more, depending on how you count), some of which are traditionally taught over two semesters in law school. Effectively you're tested on over two years of law school in two days. Having practiced the last five years helped a bit (especially on a civil procedure question on Tuesday afternoon), but most of what I do day in and day out has very little to do with what the test covered.

Per the wise counsel of Jen, I ended up heading to Raleigh on Sunday, two days prior to the beginning of the exam. After checking out the NC State conference center hosting the laptop-test takers (those writing their essays by hand took their test at another location), I checked in to my hotel and essentially studied that night and through Monday.

The essay portion of the exam was on Tuesday with six questions in the morning and six in the afternoon, three hours per session. The essays cover North Carolina law. 200 multiple choice questions on more general "common law" (i.e., generically accepted law in the US) came yesterday in two three hour, 100 question sessions.

Most of the people taking the test with me seem to have been taking the NC bar for the second time, which made for a very different environment from my prior experience.

Having checked out of my hotel yesterday morning, I left Raleigh as soon as I could and made it home at 8 last night. I made it home just in time to kiss Cooper good night. In short, I'm glad it's over and I'm not sure what I'll do if I don't pass ...

Regardless, your prayers throughout this week were felt, appreciated and needed! The good Lord blessed and I'm done.

Today was a lot of relaxation, a good lunch with Jen and Miss Billie (who is in town until Monday), picking Cooper up from school and a much needed workout. Coop and I are going to visit Mom and Dad tomorrow afternoon with Jen and her mom shop a bit all six of us are having dinner in Tega Cay on Saturday.

Unfortunately, my back went out tonight. I was picking up Cooper when my lower back objected vehemently. I'm currently making good use of a heating pad and a mix of good Irish beer and Advil. If any of my words above are odd or strangled, I blame both the post-bar fatigue and my back.

I'm sure there is a fair bit more to update everyone on, but a) I'll stop boring you now and b) I wouldn't mind updates from everyone. Moving to Charlotte (or relatively near by) would make this so much easier, if you guys wouldn't mind. Can you make that happen??

On to our blog:

I mentioned this to Brianne, who, I believe, approves of the idea. In a combination of: i) the purpose of this blog (Brianne's idea was, to my mind at least, to have a family discourse on recipes both new and old, mixed with a bit of family stories related to the recipes (including fond memories and the like)) and ii) one of my true passions (books, reading and most things literature), I intend to review, on occasion, books that discuss food/recipes, and their relationship to life and the like.

At a point later in March, I will post a review of Shauna Niequist's soon-to-be-released Bread and Wine. Jennie and I submitted our names to review the book prior to its release and we were given the honor to do so and to post the review here. We're in the process of reading the book and I will be posting a review in late March and, if we're luck, Jennie will as well. Shauna has written two other books Cold Tangerines and Bittersweet, of which Jennie has read both and I've read the latter. One of Jennie's friends put her onto Bittersweet. The book is a collection of essays. Shauna presents a very real, very truthful, and very honest look at the balance of joy and hardship in our lives and the grace of God that flows from and through hardship. I'm not doing the book, or Shauna, justice but I highly suggest it for anyone who is dealing with the valleys of life and wonders why, why is God allowing this?

Of note, Shauna is the daughter of Bill and Lynne Hybels. Bill founded, along with Lynne, and pastors Willow Creek Community Church . Lynne is known in her own right for various ministries. Shauna's husband is a musician and they have two active boys.

Prior to the Bread and Wine review, I intend to post one or more reviews of books similar in nature that I have thoroughly enjoined. More then likely, the first will be A Homemade Life by Molly Wizenburg. Molly, like Aunt Jen, is the youngest of her family by a fair few years and, though not a Christian, writes a warm and insightful book on family and food. She gives a wonderful picture of her very quirky father and their connection through food. Her description of Burg, her (somewhat inexplicable) nickname for her father, is reminiscent of Grandpa - a point that in and of itself may pique your interest. Every chapter/essay is finished with a recipe that was either discussed within the chapter or that relates to the topic at hand.

Another possibility is Confessions of a (Closet) Master Baker, written by Gesine Bullock-Prado. Gesine's memoir focuses on baking, fittingly as she owned a bakery in Vermont for some time. The book strikes a chord with me especially because she was an attorney prior to her massive career switch. The book may be of even more interest to all if you take into account the fact that Gesine is Sandra Bullock's sister and that she used to handle certain of Sandra's affairs. Of note for Josie, Gesine is an avid runner and, consequently, has a firm grip on balancing the enjoyment of good food and life with staying fit.

Please accept my apologies for this lengthy post. Apparently the effects of the bar are still present and coursing through my veins. Love to all.

Char's Egg Salad

Jack really enjoyed this for lunch today.  Quick & easy & good protein.  


Ingredients:
3 hard boiled eggs
1 tbsp  Miracle Whip dressing (or to taste)
3/4 tsp pickle relish
1/2 tsp sweet onion chopped
3/4 tsp yellow mustard
dash of sesame seeds
dash of Rosemary
salt/pepper to taste

Directions:
Combine and serve on bread. 

Yummy Oatmeal Chocolate Chip Cookies

Yummy Oatmeal Chocolate Chip Cookies!!

Jennie made these wonderful cookies tonight and I can give them high praise.  The create a large number of cookies (32), so keep that in mind when you take the plunge.
 

Ingredients

            1 1/2 cups all-purpose flour, (spooned and leveled)

            1 teaspoon baking soda

            1 teaspoon salt

            1 cup (2 sticks) unsalted butter, room temperature

            3/4 cup packed light-brown sugar

            3/4 cup granulated sugar

            2 large eggs

            1 teaspoon vanilla extract

            2 1/2 cups rolled oats

            1 1/2 cups raisins

            1 package (12 ounces) semi-sweet chocolate chips

Directions

.                 Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy.

.                 Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.

.                 Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Tyler Florence Oven Fries

I have Tyler's recipe book and LOVE this recipe! Mom has had it, and loves it too. Here's my version...

Ingredients:
Potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges (He recommends russet, I use Yukon or red)
1/4 cup extra-virgin olive oil
Kosher salt
Pepperfreshly grated Parmigiano-Reggiano

Directions:

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil and salt and pepper in a large bowl.
Then dump the potatoes out onto a baking sheet spreading to a single layer. Roast for 30 to 35 minutes, Flip at least one time during this process until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the cheese.

Chad's Roasted Brussels Sprouts

Brussel sprouts have never been a favorite of mine.  In fact, I have memories of trying to figure out how to get out of eating them when I was in grade school (no, I didn't do anything drastic, though I did contemplate a few extreme measures).  With that said, I've recently developed a taste for roasted brussels sprouts.  I tried this variation today for a bit of a study break and believe at least a couple in the family will really like it (though each may need to vary to one's own taste).  The below is a variant of a recipe I found online.

The end game

Ingredients:

• 1 lb of Brussels sprouts
• Olive oil
• 3-4 slices of bacon, diced
• Salt and Pepper
• 1 clove of garlic, diced
• Aged balsamic vinegar

Directions:

1. Preheat oven to 400 degrees
2. Trim the ends and any old outer leaves from the sprouts
3. Halve the sprouts and toss them with the olive oil, the salt, the pepper and the garlic
4. Place the sprouts on a foil lined baking sheet, keeping everything to a single layer
5. Sprinkle the diced bacon over everything

6. The sprouts take 30-35 minutes, however every 10 minutes or so, you should remove them and flip/rotate/stir the ingredients on the sheet

7. When they're finished, sprinkle with the balsamic vinegar, further season with salt/pepper to taste and serve