"I never did quite fit in the glamour mode. This life with my husband and family, that is my high right now." ~Patty Duke

February 27, 2011

Dinner tonight

Today was nearly like summer! So in honor of that, we hauled out the grill and fired it up. I hadn't really planned on that, but I managed to scrape together the following and it turned out pretty yummy...

Grilled chicken with onions and tomatoes

2 Boneless, skinless chicken breasts
Olive oil
1 onion sliced
Grape tomatoes
worcestershire sauce
1 lemon
aluminum foil (to make packets)

Lay out enough aluminum foil to create two grill packets. Using about 1 tblsp of olive oil, coat each piece of foil. Then place chicken breast on foil. Salt and pepper, then layer in onion and tomatoes. Add about 1 tblsp of worcestershire sauce and juice from 1/2 lemon in each packet. Close up the packets and place on hot grill for about 30 minutes.

I made baked potatoes on the grill and a baby spinach salad to go along side the chicken.

Happy early summer! :)

February 25, 2011

Recipe for Peaches and Cream Cake

This cake is easy and oh so good! Taste really good this time of year when you want a taste of summer, but it still seems so far away...

Shortening and flour for cake pans
1 can (29 ounces) of peach halves in heavy syrup, drained and syrup reserved
1 package plain yellow cake mix
8 tablespoons butter, melted
4 large eggs
1 teaspoon pure vanilla extract

ICING (sweetened cream):
1 cup heavy cream
1/4 cup powdered sugar

Preheat oven to 350 degrees. Prepare two 9 in round cake pans by generously greasing with shortening and dusting with flour, shaking out excess.
Puree in a blender or food processor about 8 of the peach halves. Should be about 2 cups of puree.
Mix the cake mix, peach puree, melted butter, eggs, and vanilla in a large mixing bowl with an electric mixer until well blended. Batter should look smooth and light. Divide the batter between prepared plans.
Bake for about 30 minutes or until the cake is golden and cake is pulling away from the sides of the pan. Allow to cool for ten minutes on a wire rack. Run a knife around the edge and invert onto plate. Turn cake right side up and while still warm poke holes with a toothpick and pour reserved syrup over the top. (Use about 1/4 to 1/2 cup for each cake layer.) Allow the cake to cool completely.
Prepare the sweetened cream by beating cream in an electric mixer until thickened (1 - 2 minutes). Then add powdered sugar and continue beating until stiff peaks form (another 1 - 2 minutes). **Cream will come together much easier if you put your mixing bowl in the freezer before starting.**
Ice cake and store in fridge until ready to serve.

Here I am...

I am taking the plunge! My hope is that you will find here recipes and menus I use, the workings of life with my husband, two boys with one more on the way, three dogs, three frogs, and one turtle, and my random thoughts about life. Here's hoping you enjoy, and that I manage to keep it up...