Google Amy's Cooking Adventures: 2018
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Tuesday, January 16, 2018

Chocolate Banana Oat Muffins #fantasticalfoodfight

I made protein muffins again.

The boys cannot get enough of these things!  And each time I make them, I seem to have slightly different ingredients on hand.

This time around I had bananas moldering on my counter again.  Because Spud was with me at the store and begged for bananas.  And I said no because every time I buy bananas no one eats them and they sit on the counter forever.  And he promised that he’d eat them this time.  And that I had to buy more than one.  No, not two mom! We need five! Ugh fine.

He seemed pretty adamant, so I went for it.  I figured I’d eat a banana or two and Hubs would and Spud really did want the bananas.

He ate half a banana.

Texas Trash Party Mix #FootballFood #FoodnFlix

Are you ready for some football?

I come from a long line of Packers fans (Dude is following tradition) and Hubs is a Lions fan, but Spud jumped ship and is a huge Vikings fan!  Did you catch last night’s game?!?  It was crazy!!!  Even us non-Viking fans were cheering by the end!

Speaking of football, have you started planning SuperBowl snacks yet?

The ladies at Festive Foodies decided to share some of our favorite football food to help inspire your SuperBowl spread this year.

Sunday, January 14, 2018

Sugar Crush Jell-O Shots

I’m hosting Food n Flix with the super fun Disney movie, Wreck-It Ralph this month!

Wreck-It Ralph is such a fun light-hearted movie.  It takes place across 3 different video games, Fix-It Felix Junior (an old 8-bit game), Call of Duty (a new high definition game), and Sugar Rush (a candy-coated racing game).

This past Halloween, Hubs & I were invited to a Disney party!  Everyone was to dress up as a Disney couple and bring some treats inspired by their movie!

After much deliberation, Hubs and I chose Sargent Calhoun and Fix-It Felix Jr…

Gender swapped.

Wednesday, January 10, 2018

Turkey Sausage & Penne Skillet

The yumminess pasta.

That’s the title the kids asked me to give this dish. 

This was one of those throw togethers that I didn’t even really plan to blog.  But the kids absolutely shoveled it down with cries of, “Mom, what is this called?” You have to blog it!”

When I told them is didn’t have a name and no I hadn’t planned on blogging it, they coined it the yumminess pasta and asked for third helpings.

Tuesday, January 9, 2018

Baked Pork Chops & Scalloped Potatoes

Well hello there.  I had great intentions of adding recipes on a more regular, but apparently that New Year’s Resolution was meant to be broken almost immediately.  It’s not too late to start fresh, right?

Today’s recipe is comfort food at its finest, because what’s not to love about meat and potatoes?

Hubs was initially skeptical about this one since the chops actually cook with the scalloped potatoes, but his fear were for naught, because this whole recipe was amazing!

I think having the chop pan seared before cooking adds amazing flavor and keeps them from getting rubbery in the cooking process.  Additionally, since the chops continue to cook with the sauce, they stay nice and moist until they are cooked through and ready to serve.

Monday, January 1, 2018

Ham & Swiss Stuffed Piglet Buns

Let’s kick off the New Year with a recipe and a read!

I’ve been basking in books all throughout Christmas break – it’s my favorite way to relax!

During break, I decided to catch up on the December/January Cook the Books Club pick, Feast of Sorrow: A Novel of Ancient Rome by Crystal King.

Feast of Sorrow is a historical fiction novel set in ancient Rome.  I love a good historical fiction, and this book was no exception.  I loved it!  Here is the synopsis from GoodReads:

Set amongst the scandal, wealth, and upstairs-downstairs politics of a Roman family, Crystal King’s seminal debut features the man who inspired the world’s oldest cookbook and the ambition that led to his destruction.
On a blistering day in the twenty-sixth year of Augustus Caesar’s reign, a young chef, Thrasius, is acquired for the exorbitant price of twenty thousand denarii. His purchaser is the infamous gourmet Marcus Gavius Apicius, wealthy beyond measure, obsessed with a taste for fine meals from exotic places, and a singular ambition: to serve as culinary advisor to Caesar, an honor that will cement his legacy as Rome's leading epicure.
Apicius rightfully believes that Thrasius is the key to his culinary success, and with Thrasius’s help he soon becomes known for his lavish parties and fantastic meals. Thrasius finds a family in Apicius’s household, his daughter Apicata, his wife Aelia, and her handmaiden, Passia whom Thrasius quickly falls in love with. But as Apicius draws closer to his ultimate goal, his reckless disregard for any who might get in his way takes a dangerous turn that threatens his young family and places his entire household at the mercy of the most powerful forces in Rome. 

There was no shortage of foodie inspiration from this novel.  The story follows Thrasius, the new coquus (head chef) of Marcus Apicius’ kitchen, the food descriptions frequent and mouthwatering.

Though devastating at times, I loved the book – the premise hooked me right away and I could hardly put it down once I started!

My inspiration for today’s recipe came showed up on the second page of the book!  The idea took root and I just had to go for it!  In the book, the dish is described as “…ham in pastry, with honey and figs…”

Later, more pastry is added to shape the hams into little pigs!

Guys, I love making bread and pastry into other things!  I was sold right then and there!



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