30 Days of Thanksgiving: Day 8

(I'm still behind a day. Maybe I can post two today and get caught up.

Today I am thankful for teachers. Not just mine, but all teachers everywhere. I guess in some ways, that would include all of us, but for today's purposes, I am focusing on those who have worked and are presently working in educational institutions around this world.

Teachers help to mold and shape the minds of this world. They love and nurture their students. They spend countless hours preparing for their students and insane amounts of their own money on supplies. And let's not forget that a teacher's education does not stop at a Bachelor's Degree. Many teachers spend a good portion of their career, and again their own money, to continue to further their own education to higher levels of achievement because that is what is required.

More specifically though, I am most thankful this morning for the four teachers who must brave 27 degree (and colder) temps, rain, sleet, and snow to work the car lane at my five-year-old's elementary school. One teacher ensures that all children get across the crosswalk safely which connects the gymnasium to the main building while the other three open car doors and usher the children on into the building.

I am certain that at no point in getting a teaching degree did you take a course that taught you how to direct traffic and open car doors.

Thank you teachers for all that you do for all of us. You are truly the backbone of our society.

30 Days of Thanksgiving

Day 6: Today I am thankful for the Democratic process and the honor and privilege to vote.

Day 7: I'm so thankful for my children. Everyday I am amazed with the things that they say and do. My children are such a blessing to my wife and I and I cannot imagine life without them.

Daddy's Girl

Lauryn and I at EKU's Homecoming 2012

Cast-Iron Blueberry Cobbler

Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon minced dried lavender
1/2 teaspoon salt
1 cup whole milk

1 cup granulated sugar plus 1 tablespoon
Juice and zest of 1 lemon
1 scraped vanilla bean
2 cups blueberries
Vanilla bean ice cream or lightly sweetened whipped cream, for serving, optional

Directions

Preheat the oven to 350 degrees F.

Place the butter in an 8-inch cast-iron skillet and transfer to the preheated oven to melt.

Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.

Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.

30 Days of Thanksgiving: Day 5

Today I am thankful for my Momma. For the woman who gave me life (and then threatened countless times to take it away if I didn't get my shit together). I am thankful for her love, guidance, and support. But most of all, I am thankful for the relationship that we have and the fact that I know that my Momma is ALWAYS there for me, my wife, and our children.

I cherish our daily talks. The fact that I know that all I have to do is pick up the phone and she will be on the other end and always says what I NEED to hear. Not necessarilly what I WANT to hear.

I adore the type of Granny she is to my children and I pray that I can hang around this Earth long enough to have that type of relationship with my future grandchildren.

Thank you Mom for being such an amazingly strong woman. I love you!

P.S. Happy 63rd Birthday. I hope you had a great day!

Cast-Iron Ground Beef Pie

Ingredients

2 to 3 tablespoons olive oil
1 1/4 pounds ground beef
Salt
2 large russet potatoes, peeled and cut into large chunks
1 head cauliflower, quartered and core removed
1 cup chopped celery plus 1/2 cup chopped celery leaves
2 large onions, chopped
3 tablespoons pine nuts
1 generous tablespoon tomato paste
Pinch ground cinnamon
1 clove garlic
Zest of 1/2 orange (about 1 teaspoon)
1/2 cup chopped fresh parsley
1 cup freshly grated Parmesan
3 tablespoons unsalted butter, room temperature 

Directions

Preheat the oven to 450 degrees F.

Pour the olive oil into a preheated 8-inch cast-iron pan over medium-high heat. Allow the oil to heat up, and then add the ground beef and some salt. Press the meat into the pan and cook until caramelized, about 5 minutes, and then flip and caramelize the other side.

While the beef cooks, begin the mashed potato topping. Fill a large pot with cold water and add the potatoes, cauliflower and a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook over moderate heat until tender, about 20 minutes.

When the beef is dark brown and caramelized, remove it from the pan and set aside. Add the celery, celery leaves and onions and let sweat for 1 minute. Add the pine nuts and tomato paste and cook for another minute or two. Stir in the cinnamon, garlic and orange zest to combine. Return the caramelized beef to the pan and stir in the parsley. Add a splash of water, if needed. Remove from the heat and set aside.

When the potatoes and cauliflower are done cooking, drain and pass through a food mill or potato ricer. Stir in the Parmesan and butter until smooth and uniform.

Spread the potato mixture over the beef mixture in the pan, and smooth the top to seal in the beef.

Bake until golden brown, 10 to 15 minutes.

30 Days of Thanksgiving: Day 4

Today I am thankful for Joker Phillips and his many contributions to the University of Kentucky and it's football program, first as a student-athlete and then in several capacities on it's football coaching staff.

Phillips released a statement earlier this evening after the news broke that he would not be returning as head coach next season. It read in part: ''I am very appreciative of Mitch Barnhart and Rich Brooks for providing the opportunity to have been the head coach here. I appreciate the Big Blue Nation and encourage the fans to stay behind their team going forward.''

Joker, you are a true class act and will always be a part of Big Blue Nation and UK Football lore. Thanks for the memories!

30 Days of Thanksgiving: Day 3

My wife. No amount of praise could adequately express how much I love, respect, treasure, and adore her.

We have been through so many life-changing events together. The births of our two amazing children. My (seemingly unending) sicknesses. Financial struggles. The loss of loved ones. Some amazing highs and devastating lows. Through it all she has been amazing.

Next June, we celebrate 10 years of marriage and are in the process of planning a Vow Renewal ceremony to celebrate.

I look forward to spending every year that I have left in this life with my wife. I know sounds cliché, but she really is my better half.

To steal Simon Greene's line from 'Guess Who' (because my wife LOVES that movie):

"That's just it, she's everything I'm not. You know, she's my other half. Without her I'm not whole. You know the thing about meeting your other half is you're walking around, you think you're happy, you think you're whole, then you realize you ain't shit without her. Then you can't go back to being just a half 'cause you know what it's like to be whole."

30 Days of Thanksgiving: Day 2

Today, I am thankful for our DVR (even though my wife has around 20 episodes of 'The Bold and the Beautiful' on it. She has gotten a little behind.).

The DVR is a wonderful piece of technology that allows my wife and I to watch shows together that come on while she is at work in the evenings. Because of our DVR, we are able to set shows to record while we are out of the house or are watching something on another channel. Another one of my favorite things about having a DVR is the fact that I can pause, rewind, or fast forward when watching a recorded episode. Which means, NO MORE COMMERCIALS. Finally, when watching live television, you can pause and rewind. So, should you miss that big play at the end of the fourth quarter, you can rewind. Need to tend to a screaming child? Hit pause.

So, to advancements in technology, three cheers! HIP HIP HOORAY!

30 Days of Thanksgiving: Day 1

Today, like everyday, I am so thankful for a loving, faithful, and patient GOD. It was HIS hand who I have held onto for the past two years as I have battled Congested Heart Failure.

It was very hard to find out at 27 years old, with a wife whom I adore and two very, very young children that I was as sick as I am. It has not been easy and there have been many very dark days where I have prayed for the will to go on. 

It was early on in my sickness that someone said to me, "If God brought you to it, HE'll bring you through it." And HE has shown me that many, many times.

And so, on this first day of Thanksgiving, I am thankful for GOD's grace, mercy, and wisdom. Without it, I could not and would not have made it these past two years. I don't deserve it, but I'm so blessed by it.

Test Run

This is my first attempt at blogging from the Blogger app on my wife's phone, an LG Optimus Elite. I wish Blogger made an app for Blackberry. That's the kind of phone I have.

I hope this was a succesful attempt.

Mini Muffin Corn Dog Poppers

Ingredients

2 ounces cream cheese
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
2 hot dogs, diced
1 jalapeño, diced
Nonstick cooking spray

Directions

Preheat oven to 375ºF.

Put the cream cheese into the freezer for about 5 minutes to chill. Cut into cubes.

In a mixing bowl, combine the cornbread mix, milk and eggs. Fold in hot dogs, jalapeño and cream cheese.

Spray a mini muffin tin with nonstick cooking spray then divide the cornbread mixture equally into the muffin cups. Bake 15-20 minutes.

Mini Muffin Jelly Doughnut Bites

Ingredients

 2 tubes store-bought biscuits from refrigerator section
1 egg
1 1/2 cups strawberry jelly
1 tablespoon water
1/4 cup powdered sugar
Nonstick spray

Directions

Preheat oven 350ºF.

On a lightly floured work surface, pop the 2 canisters of biscuit dough and separate each biscuit from one another, there should 16 total biscuits. Gently separate each biscuit in two so there are a total of 32 each thin biscuits.

In a small bowl, whisk up the egg with a splash of water to make an egg wash and reserve.

Place about a teaspoon of jelly into the center of each biscuit, then lightly brush the outer edge with egg wash. Pinch the edges of the biscuits together so that the dough completely incapsules the jelly. Give the seams a good pinch to make sure they’re really nice and secure.

Spray a 24-cup mini muffin tin with nonstick spray then pop each mini biscuit/ jelly doughnut into the tin with the seam side facing up. Bake for 10-15 minutes until golden brown.

Bake off the remaining 8 doughnuts after you have baked and cooled the mini muffin tin from the first batch.

While doughnuts are baking, put powdered sugar in large mixing bowl. Once doughnuts are done and still a bit warm, toss them gently in the powdered sugar.

Mini Muffin Philly Cheesesteak Bites

Ingredients

2 lbs ground sirloin (1 lb per muffin tin)
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1/4 cup Worcestershire sauce
1 1/2 cups all-purpose biscuit mix
1/2 cup milk
2 cups shredded provolone cheese, divided
Salt and pepper
Cooking spray

Directions

Preheat oven to 400ºF. Put 2 mini muffin pans into the hot oven for a few minutes until hot. While mini muffin pan is preheating, prepare the Philly cheesesteak mixture.

In a medium skillet over medium-high heat, brown the meat. Once brown, add the onion, peppers and Worcestershire, and cook for 1-2 minutes. Remove from heat and cool.

In a medium bowl, mix the biscuit mix, milk, cooled meat mixture and 1 1/2 cups of cheese. Season with salt and pepper.

Pull the hot pan out of the oven and spray muffin cups with cooking spray. Use a small scoop to evenly scoop heaping scoopfuls of the biscuit mixture into all of the mini muffin cups. Top each scoop of mixture with a little sprinkle of cheese.

Bake for 15 minutes or until golden on top.

Mini Muffin Cinnamon Rolls

Ingredients

2 tubes store-bought crescent rolls from refrigerator section
4 tablespoons brown sugar
1 tablespoon cinnamon
1 cup pecans, chopped
1/2 cup pure maple syrup
1 egg
1 tablespoon water
1/4 cup powdered sugar
Nonstick spray
2 tablespoons freshly squeezed lemon juice

Directions

Preheat oven to 350ºF.

On a lightly floured work surface, pop the 2 tubes of crescent rolls and gently unroll them being careful not to break any of the perforated lines. Gently roll out both rectangles separately with a rolling pin to 12x6” rectangle. Cut both rectangles into 2 equal halves, so there is a total of 4 squares measuring about 6x6” each.

In a medium mixing bowl, combine brown sugar, cinnamon, pecans and maple syrup. Divide the mixture equally onto each crescent dough square, leaving a 1/4-inch border.

In a small bowl, whisk up the egg and a splash of water to make an egg wash. Using a pastry brush, brush the border of all 4 crescent squares. Roll each square up into a log, and then cut each log into 6 mini rolls.

Spray a 24-cup mini muffin tin with nonstick spray then pop each mini cinnamon roll into the cup making sure the cut spiral side is facing up. Bake for 10 minutes.

While muffins are baking, mix up the powdered sugar and lemon juice. Drizzle over the hot mini cinnamon buns and serve.

Mini Muffin Spinach & Artichoke Bites

Ingredients

1 10-ounce box frozen spinach, thawed
4 ounces cream cheese
2 14-ounce cans artichokes, drained and chopped
1 1/2 cups biscuit mix
1 cup milk
1 cup Parmigiano-Reggiano cheese, grated
Nonstick spray

Directions

Preheat oven 350ºF.

Put cream cheese into the freezer for about 5 minutes to chill before chopping into a small dice.

Wring out the thawed spinach in a dishtowel to remove excess liquid. Place spinach into a large mixing bowl along with the artichokes, Parmigiano, biscuit mix and milk. Combine all the ingredients then fold in the chopped chilled cream cheese.

Spray the mini muffin tin with nonstick spray then divide the spinach-artichoke mixture equally in the muffin cups. Bake for 12-15 minutes till puffed and golden in color.

Strawberry Jam

Ingredients

3 pints fresh strawberries
3 cups superfine sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
1/2 Granny Smith apple, peeled, cored and small-diced
1/2 cup fresh blueberries

Directions

Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

Buttermilk Cheddar Biscuits

Ingredients

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional

Directions

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Frozen Chocolate Mousse Pie

Ingredients

2 cups semisweet chocolate chips
1 quart, plus 3 tablespoons heavy cream
1 tablespoon chocolate creme liqueur
1 teaspoon vanilla extract
3 cups powdered sugar
1 premade pie shell
Chocolate chips, for topping

Directions

Preheat oven to 350 degrees F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

Strawberry and Rosemary Scones

Ingredients

Scones:

2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary leaves
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
1/3 cup strawberry jam 

Glaze:

1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons water
Special equipment: a 3-inch heart-shaped cookie cutter

Directions

For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.