Child of the Wild Blue Yonder

Cheesy Potato and Egg Breakfast Taco

breakfast 11:57 AM

Ugh, once again it's taken me forever to post, and I apologize! I've been working extra hours at the restaurant I serve at, and haven't really been finding the time to cook at home. However, the good news: through persistent urging, I've finally convinced my manager to allow me to be a line cook! (It took three years of badgering to get him to finally agree) WOO! A little hands on experience never hurt anyone, right? :)
Well anyways, back to the important things, like breakfast! Of course, with working more, a good breakfast is necessary fuel! Handheld, and portable is always nice when you're living an "on the go" lifestyle... and melty cheese is basically a necessity. Soooo... here we have for you: the Breakfast Taco!

What You'll Need:

Serves 2-3

-3 Red Potatoes, thinly sliced and quartered

-1 tsp Olive Oil

-1 tsp Onion Powder

-1/2 tsp Oregano

-1 tsp Chili Powder

-1 tsp Garlic Powder

-1/2 tsp Coriander

-1/2 tsp Cumin

-1/4 tsp Salt

-Pinch Pepper

-4 Strips Thick Cut Bacon, sliced into bite sized bits

-2 Tbsp and 1/2 Tbsp Butter

-2 Tbsp Flour

-3/4 Cup Milk

-3/4 Cup Sharp Cheddar

-2 tsp Favorite Hot Sauce

-3 Eggs

-1 Tbsp Milk

-1/4 tsp Chili Powder

-Pinch Coriander

-Pinch Cayenne Pepper

-Salt and Pepper to taste

-Sour Cream to taste

-Sliced Green Onion

1. Start by preheating the oven to 400º F. Slice the potatoes, cover in oil and season with onion powder, oregano, chili powder, garlic powder, coriander, cumin, salt, and pepper. Roast in the oven for about 10 to 15 minutes.

2. While the potatoes bake, whisk the eggs, and milk together in a bowl. Add the following spices: chili powder, a pinch of coriander, and cayenne. Add 1/2 Tbsp of butter to a frying pan over medium-low heat, and allow it to heat up. Add the eggs, and scramble. Add salt and pepper to taste when ready.

3. In a sauce pan, melt 2 Tbsp of Butter, add 2 Tbsp of flour and whisk together constantly until it bubbles a lot and takes on a slight tan color. Add the milk, cheese and hot sauce. Stir this together constantly until a runny nacho style cheese sauce forms.

4. Don't forget the potatoes in the meantime! Heat tortillas in the oven alongside the potatoes, roast on each side for a maybe a minute.

5. Assemble each taco with potato, egg, and cheese sauce. Garnish with bacon bits, sour cream and a pinch of sliced green onion, and your favorite hot sauce if desired.

Hope you enjoy your breakfast as much as Josh and I did. :)

Spicy "OG" Chili

2017 4:02 PM

Winter is starting to really bum me out. I'm over the gloominess, the cold, and here in Carbondale, the rain. I feel like it should be snow, but I guess it's just too warm down here in Southern Illinois for snow to stick. Lately, 11 AM feels like 6 AM, and getting out of bed grows continuously more difficult.
Chili may be considered more of a "fall" meal, but hey, spicy food always warms me up. Josh was craving chili. I suggested so many wacky ideas of how to make chili "our own." Nothing sounded good to him, he wanted a classic ground beef chili, and the results were worth it! We chose to cook it on the stove top, but this chili would probably be even better slow cooked in a crock pot.

What You'll Need:

-1 lb Ground Beef

-1 Green Bell Pepper, diced

-1 Jalapeno, diced

(seeded if you prefer less heat)

-1 Medium Sweet Onion, diced

-4 Cloves Garlic, minced (divided)

-15 Oz Can Spicy Black Beans

-15 Oz Can Spicy Chili Beans

-8.5 Oz Can Sweet Corn

-2 Cups Beef Broth

-6 Oz Can Tomato Paste

-15 Oz Tomato Sauce

-3 tsp Chili Powder, split

-1 tsp Cumin

-2 tsp Smoked Paprika, split

-1/2 tsp Turmeric

-1 tsp Coriander

-1 tsp Cayenne

- 2 tsp Oregano, split

- 1 tsp Basil

-1/2 tsp Salt

-3/4 tsp Black Pepper

-1 Tbsp Olive Oil

Garnish: (optional)

- Cheddar Cheese, to taste

-3 Green onions, sliced

- Corn Tortilla

-1 tsp Olive Oil

-1/4 tsp Salt

-Sour Cream, to taste

1. Mix the ground beef with a pinch of the minced garlic, 1/4 tsp salt, 1/2 tsp black pepper, 1 tsp chili powder, 1 tsp smoked paprika, and 1 tsp oregano. Cook the ground beef in a frying pan over medium heat, about 7-10 minutes, until browned. Set the pan aside momentarily.

2. Heat 1 Tbsp of oil over medium-high heat, add the garlic, and jalapeño, stirring constantly until fragrant. Add the onions and continue to cook over medium heat until appearing to be caramelized, stirring every once in a while.

3. In either a large stock pot, or a crock pot, add in the sautéed veggies, green pepper, the ground beef, all the canned items (after draining, and washing in the case of the beans), 2 Cups beef broth, and all the remainder of the spices.

4. In a large stock pot, cook over medium-low heat for 2 to 2 1/2 hours. If opting for a crock pot, cook on low for about 6-7 hours.

5. When the chili is about ready, heat the oven to 400º F. Slice corn tortillas into tortilla strips, coat in olive oil and line on a baking sheet. Bake in the oven, flipping once. It should take between 5-10 minutes until the chips are crispy. Once ready, remove from oven and salt.

6. Garnish each bowl of chili with desired toppings, and enjoy. :)

Don't forget, the key to a smooth cooking experience is to prep all of the veggies before you get to cooking so that everything is easy to access!

As always, enjoy.

Banana Split French Toast

breakfast 9:45 PM

Hello, everyone! We're back!

Sorry for being MIA for so long- with the holidays we just found to be too busy to make room for posting. However, we are back, and more inspired than ever after having a little bit of time to relax and refresh.

It's very rare that I crave something sweet; I'm totally a savory-loving kind of girl, and Josh is my opposite, he has a zealous sweet tooth. This time around, I was really craving something sweet. It was time for dinner and I'm a firm believer that "breakfast for dinner" may be one of man kinds' greatest innovations. That's when this meal came to be: Banana Split French Toast!
My grandma (Babcia, in Polish) would always serve fresh fruit with breakfast, I consider it an essential. After deciding that French Toast is what I had my heart set on, Babcia's heaping helpings of fruits inspired me to head in this direction. Of course, this meal can be enjoyed at any time of day. Crave on, my culinary friends, and enjoy as you please.

What You'll Need:

(for French Toast)

-A Loaf of White or Wheat Bread (your favorite)

-4 Large Eggs

-1 Cup Milk

-1 tsp Vanilla Extract

-1 Tbsp Butter

(for Icing)

-1 Stick of Butter, softened (1/2 Cup)

-4 Oz Cream Cheese, softened

-3/4 Cup Powdered Sugar

-1/2 tsp Vanilla Extract

(Toppings)

-Chocolate Syrup

-Bananas, halved or sliced on a bias

-Strawberries, sliced

-Walnuts

-Rainbow Sprinkles

1. Add the cream cheese and butter to a mixing bowl. Use either a standing mixer, or a hand mixer, and beat until smooth and creamy. Add in the vanilla extract, and gradually add in the powdered sugar until everything is combined. Set the frosting aside so it continues to warm, and remain pliable.

2. Add milk, eggs, and vanilla extract into a bowl that is wide enough to dip the slices of bread in. Beat the ingredients together until combined. Dip the bread in, soaking each side, and set on a plate until ready to use.

3. Heat the butter in a frying pan. Add the toast, and cook on each side, until slightly browned. It shouldn't take too long, maybe 5 minutes on each side at most.

4. Cut up the fruits once ready to use! Drizzle or spread the frosting on top of the toast, add the fruits, chocolate syrup, and top with walnuts, and sprinkles!

(I think that whipped cream would also be amaaaaazing on this...)

Make the frosting first; you'll want to set it aside to soften even more.

And here is the KitchenAid! Lucky me, right!? Yeah, I'm totally aware that Josh has given me the best Christmas present EVER.

Here's the obligatory, "everything involved" picture. Also, how can I not include it, fresh fruit is just so aesthetically appealing.

Dip each slice, soaking both sides. Set the bread aside for frying!

Assemble, and enjoy.

Chicken, Bacon, and Broccoli Mac n' Cheese

2016 10:10 PM

It's 24 degrees out... 24º F...
It's officially way too cold out. It hasn't even snowed here in Carbondale, so beauty isn't even an excuse to enjoy the winter weather. However, Josh suggested something that brightens up my spirits during the cold winter months: comfort food! The recipe we have for you is what I consider to be one of the most comforting of all: Mac n' Cheese.

What You'll Need:

-1 Chicken Breast

-2 Strips Thick Cut Bacon

-1 Cup Muenster Cheese

-1 Cup Sharp Cheddar Cheese

-2 Cups Cooked Macaroni Elbows

-1 Head of Broccoli, chopped into florets

-1/2 Cup Green Onions, chopped

-3/4 Cup Milk

-2 Tbsp Sour Cream

-3 Tbsp Flour

-1 Clove Garlic

-1/4 tsp Smoked Paprika

-1/4 tsp Coriander

-1 tsp Oregano

-Salt

-Pepper

-2 tsp Olive Oil (split)

-4 Tbsp Unsalted Butter

1. Pre-heat the oven to 350º F. Season the chicken breast: rub it in 1 tsp olive oil, salt, pepper, garlic, paprika, coriander, and oregano. Heat up the other tsp of Olive Oil over medium-high heat in a skillet. Once the oil is hot, add the chicken breast. Cook over high heat until a nice char is achieved. Cook in the oven until chicken is cooked through, about 15 minutes, and cut into bite sized pieces. Cook pasta according to package instructions and set aside.

2. Make a roux for the cheese sauce: heat butter over medium heat, add the flour, and stir frequently until it becomes white and bubbly. Add the milk and both of the cheeses. Stir everything together until a cheese sauce is formed.

3. In a casserole dish, combine the macaroni, sour cream, and cheese sauce. Then add the broccoli, and 1/4 Cup of green onions. Mix all the ingredients evenly throughout the casserole dish. Grate some cheddar cheese to top off the mac and cheese. Bake in the oven for 15-20 minutes. Top with left over green onions, and enjoy!

Add sour cream, and the cheese

sauce to the macaroni. Mix until

the noodles are completely coated.

Add all the goodies, mix it up evenly and bake the mac n' cheese!

After baking, the mac n' cheese is ready to serve!

White Chocolate Dipped Cardamom "Snow Balls"

baking recipe 8:49 PM

It's getting frighteningly close to Christmas... If you're anything like me, you're ill prepared, and probably have over half of your list of gifts yet to combat. One thing that I know I can always look forward to during the holiday season is cookies! Whether it's eating, or baking cookies, I'm happy to take part. So here we go again with the baked goods; these are flakey, delicious cookies based off of a basic shortbread with a twist to add even more holiday flavor. Lastly, it is dipped in white chocolate to make this treat even more decadent.

This recipe is very easy, and requires minimal effort. Use either a hand mixer or standing mixer to mix the ingredients.

What You'll Need:

-1 Cup Unsalted Butter (softened)

-1/2 Cup Packed Brown Sugar

-2 1/2 Cups All Purpose Flour

-1/4 tsp Cardamom

-1 tsp Orange Extract

-Pinch Salt

-11 oz White Chocolate

-Sprinkles (optional)

1. Pre-heat the oven to 350º F. In a bowl off to the side whisk together the flour, cardamom, and salt. In a large bowl, beat the butter until it is smooth. Add in the brown sugar, and continue to beat together the ingredients until they appear smooth and combined.

2. Add in the orange extract, followed by the flour. Beat over low speed until a slightly crumbly looking dough forms.

3. On a lightly floured surface knead the dough for a few minutes. Add flour if the dough sticks. Separate the dough into bite sized balls and layer on a baking sheet. Bake the cookies for about 10 minutes, or until slightly golden and cracking.

4. Let cool completely on a cooling rack. Add a small amount of water to a saucepan and bring to a boil. In a heat safe bowl, add the white chocolate and place on top of the hot water. Allow the chocolate to melt, stirring frequently. Don't let any water into the bowl with the chocolate. The secret to melting chocolate is to go for lower heat. Dip in the cookies immediately, and transfer to baking sheet lined with parchment paper. Put in the fridge until the chocolate has dried.

Cream the butter before adding in the brown sugar.

Then combine the sugar.

Add the flour and beat until a crumbly dough forms.

Knead together the dough and form bite sized balls from the dough.

Bake at 350º F for approximately 10 minutes.

Dip the "snow balls" in melted white chocolate...

Throw on some sprinkles to make the cookies even more festive!

Mediterranean Veggie Pita

delicious recipes 7:33 PM

I've always had somewhat of an obsession for the area around the Mediterranean Sea. For one thing, Moorish architecture, the ocean, and the food are all incredible! The colors associated with the Mediterranean represent life, and Josh and I try to do the Mediterranean justice with our food.

For this sandwich we chose to go all out, we made the pita bread ourselves. Personally, when everything is homemade, the meal becomes more satisfying. However, store bought pita bread is totally fine!

What You'll Need:

A Blender or Food Processor

Tzatziki

-1 Cucumber, peeled and seeded

-2 Cloves Garlic

-1 Tbsp Fresh Dill

-1 Tbsp Fresh Parsley

-1 1/2 Cup Plain Greek Yogurt

-1 tsp Lemon Juice

-1 Tbsp Olive Oil

-1/4 tsp Salt

-1/4 tsp Pepper

Veggie Pita Filling

-1/2 Large Red Bell Pepper

-1/2 Red Onion, sliced

-1 Large Clove Garlic

-1 Cup Baby Bella Mushrooms, sliced

-1 Tomato, diced

-1 tsp Olive Oil

-1 tsp White Cooking Wine

-1 Tbsp Capers

-Crushed Red Pepper, to taste (optional)

-1/2 tsp Oregano

-1/2 tsp Basil

-1/4 tsp Marjoram

-1/4 tsp Fresh Parsley

-Pinch Coriander

-Pinch Cinnamon

-Salt and Pepper to taste

-Feta Cheese

-Fresh Cilantro

1. Make the tzatziki first, because you can easily just store the finished product in the fridge while prepping and preparing the rest of the food! Combine all the ingredients listed for the tzatziki in either a food processor, or a blender. Process over low speed until everything is blended together into a sauce. Set the tzatziki aside.

2. Prep all of the veggies for the filling of the pita. Set the veggies aside until you are ready to start cooking them.

3. Heat the oil over medium heat. Once hot add in the garlic, and stir constantly until the garlic is fragrant.

4. Add in the mushrooms, green peppers, capers, cooking wine, and all of the spices. Allow the cooking wine simmer, bring the heat down to low. Allow the veggies to cook for about 10 minutes.

5. Heat the pita in the oven if desired. We threw ours in the oven at 350º F for about 5 minutes. Fill the pita with the mushrooms, and top with tzatziki, fresh red onion slices, fresh tomato, feta cheese, and a sprig of cilantro.

Enjoy!

Start off with the tzatziki, you'll be able to keep this in the fridge while you

prepare everything else for your pita.

Then get to prepping! Everything is always easier when you've done your mise en place.

Just assemble, and enjoy. :)

Christmas "Confetti" Shortbread Cookies

baking 5:38 PM

I love Christmas, it's an excuse to bake cookies all day while listening to the classic crooners - I really love the old Christmas songs... there's nothing like Nat King Cole or Dean Martin and the smell of shortbread cookies in the oven.
Today, Josh and I put up my Christmas tree. It's kind of a ritual for me to play Christmas music, admire all my ornaments, and bake cookies on a day as festive as this!
These shortbread cookies are so easy, and using some sprinkles in the dough really adds to the holiday appeal of the cookie.

What You'll Need:

-1 Cup (2 sticks) Unsalted Butter, softened

-2 Cups All Purpose Flour

-1/2 Cup Powdered Sugar

-1 tsp Vanilla Extract

- 1/4 Cup Sprinkles

1. Whisk together flour and salt in a small bowl.

2. In a separate large bowl, add in the butter, cut into Tbsp cubes. Use a hand mixer to beat the butter until it's smooth. Slowly add in the powdered sugar, and beat this together until it is smooth and kind of white. Add the vanilla and beat until everything is mixed together.

3. Add the flour mixture to the bowl and beat it on low speed. The mixture will look kind of crumbly, but the dough should come together when you squeeze it between your fingers. Add the sprinkles, and just mix them in with a wooden spoon until everything is incorporated.

4. Split the dough into two, and form two disks. Cut two sheets of plastic wrap, and cover them with flour. Wrap the dough in the plastic wrap, and refrigerate for at least an hour.

5. Once the dough is ready to be handled, pre-heat the oven to 325º F. Roll out the dough to be about a 1/4 inch thick. I left the dough in the plastic wrap by leaving some loose edges for the dough to expand into. If you remove it from the plastic wrap, make sure you lightly flour your rolling pin. Cut out the cookies, I used a shot glass because it was the perfect little round size.

6. Bake the cookies at 325º F for about 15 minutes, or until the bottoms and edges of the cookies are golden. Let them cool before enjoying.