AM~Erica Should Probably Take it as a Sign

So anyway...

For quite some time, I have heard about & caught some posts from a fabulous writer/blogger/humorist, Snarky in the Suburbs. And because several of my friends & online friends sharing so many of her things, I thought I was actually following her. When another face-to-face friend brought Snarky up to me, I wanted to make sure I was actually following her...and I wasn't. I was, inadvertently, following her vicariously thru others. D'oh!

Well, I am officially following her now. And you should check out her stuff & see if you'd like to follow her, too. (click for blog HERE; click for Facebook page HERE)

Now then, the other day, Snarky shared a blog post that contained a guest blogger. It was from an angry health-nut, hippy-commune-needing mom who is looking to ruin every child's Halloween & how Halloween celebrating moms/parents are actually child killers.

No. Really. You can read it right HERE.

Now then, I realize it was probably written in over-dramatic satire. But I did comment on the post in hopes that Snarky would just give me a virtual cinnabon.

But, I want to get to my point. In my comment, I brought up making pumpkin hummus. I said it just to prove a point. I'm not really a hummus eater, but just because it's not really around...I'd probably be the only who really ate it in my house, anyway.

Then, as I was browsing Pinterest...imagine my shock when I came across this staring at me today:

Click the pic, above, to take you to the pin & eventually to the recipe

Yeah...that's right. Pumpkin hummus, which I'd never heard of before & thought it was something created in my head, and here it slapped me in the face!

*sigh* It's fall. And autumn is my favorite time of year! With THE COLORS, with it being FOOTBALL SEASON, and it's time for MY FAVORITE HOLIDAY. So I guess I might have to work getting this hummus working. Amm-i-rite? It's a total sign. Amm-i-rite?

I'll make it while I'm chowing on the candy that's supposed to be for Halloween...and finding one of those cinnabons from Snarky.

And I'll also be going thru a bag of baby carrots to dip into the pumpkin hummus...

Stay tuned...

God Bless, AM~Erica

AM~Erica Went a Wee Bit Irish

So anyway...

T'was a day I'd been looking forward to...St. Patrick's Day! A day when many claim to be Irish...whether they are or not.

Yesterday also happened to be Sunday. I was very frustrated with the events in the KC area...but there's many other things going on like there was not even a holiday going on.

With it being on a Sunday...church still happens, y'all. So when the main parade is beginning DURING most church service times...that wasn't smart. It couldn't wait just a couple of hours to start? Just wondering...
Especially with it being a religious holiday (it really is people...commemorating St Patrick's death, to be exact), why have one of the country's largest St. Paddy's parades during typical church hours? *face palm*

Any-hoo...the rest of that rant is for another time...and there is 6 years to fix that issue.

In the meantime, I found other ways to bring out the Irish.

As you may well know...I WAS ALREADY PREPPING. And I really WANTED TO DO IT RIGHT!

If you had corned beef & cabbage...that's fine. But if you ate because it's "Irish"...take one of your hands, place it behind your head, and then "Gibbs" yourself (al a NCIS).

That's right...smack yourself in the back of the head! Cuz it ain't Irish, y'all.

Now, repeat after me:

"Corned Beef is NOT Irish!" 

I'll wait...do it...DO IT!!!!
Good...now repeat it 24 more times...

Better now? Are we clear?

*ahem*

I wanted something more authentic for the family to enjoy, so I found Dublin Coddle. It's Irish sausage, bacon, potatoes & onion all in a broth. I did mine in the lazy cooker & a couple of adaptations...but here's what I used:

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DUBLIN CODDLE 

(in the lazy cooker)

Ingredients:
1 lb. (Irish) Sausage* - thickly cut
1 lb. Bacon*+ - thickly sliced
1 lb. potatoes, diced/quartered (I used quartered baby potatoes in gold, red & purple)
1-2 onion(s), thickly sliced (I used 1 medium yellow onion)
4 C water or broth/stock (ham, chicken, beef)
2 bouillon cubes (chicken or beef if using water)
1/4 C chopped parsley
1 T salt (I used fine sea salt)
1 T black pepper

* Because we have a non-pork eater in the house, I used turkey bacon & turkey smoked sausage. I added minced garlic, dried thyme, dried rosemary & some marjoram to mimic Irish sausage.

+ I used the American version of bacon since Ireland views cured pork loin as  bacon. Since we have a non-pork eater, I stuck with the turkey bacon. I also baked the turkey bacon at 375 degrees for 15 minutes, but should have done 20. Set on cooling racks resting in foil-lined baking sheets/jelly roll pans to catch the grease.

Directions:

After spraying the inside of the lazy cooker with cooking spray, place liquid in the insert. Place sausage, bacon, potato pieces & onion slices into the pot, along with bouillon cubes (if using water for your liquid). Add in all of the seasonings.

~~ I had some leftover chopped greens from another dish, so I added it to the Coddle. This could be kale, collard greens, mustard greens, etc. But the original recipe does NOT call for this!

Place the lid on the lazy cooker, make sure it's plugged in & turned onto low for 4-6 hours. (I placed on high for 1 hour, and then low for the rest of the time...and it came out great.)

Stir & serve.

You could probably add in some stout beer, like Guinness, to the pot, too!

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If anyone else tried the Dublin Coddle, as I challenged any of you to do, or if you had something Irish that was NOT corned beef related...then please share with the class! All I know is that the Dublin Coddle turned out to be amazing comfort food for a chilly day! I so want to do it again!

I served it with Mustard Dill slaw. It didn't turn out as great. Still too much bite for us. So we may end up scrapping the mustard & dill part. I think sticking with our favorite KFC-style cole slaw will work out just fine! Plus, I served a loaf of Old Style Potato bread. Meh. Since the holiday falls on a Monday next year, I hope to have time to make Traditional Irish Soda Bread again. But the plate sure was pretty!

But that wasn't all! I wanted to find an Irish dessert, too. Getting  mint anything just wasn't cutting it! So...I researched... I came across an idea for apple cake. But I didn't have much chance to actually go get the ingredients. However...I discovered that I could cheat making one with a spice cake mix & apple pie filling! Guess what! I had both!! Woo Hoo! So I found a recipe involving both ingredients & adapted a more authentic-like, Irish-inspired apple spice cake!

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APPLE IRISH CREAM CAKE

(cheater cake using cake mix & pie filling)

1 box spice cake mix
1 can apple pie filling
6 T butter + 2 extra, softened
2/3 C sour cream
1/2 C Irish cream creamer (I used Bailey's non-alcoholic coffee creamer)
3 T buttermilk + 1 tsp extra
3 eggs
1 apple, cored & thinly sliced (I used Granny Smith with it's tartness)
1/4 C brown sugar
2 T apple pie spice
1 tsp honey or agave
2 tsp lemon juice
1/2 tsp vanilla extract (optional)
1/2 tsp almond extract (optional)

Directions:

Preheat oven to 375 degrees F. Empty contents of the spice cake mix, apple pie filling, 6 T butter, sour cream, Irish cream coffee creamer, buttermilk, and eggs into a medium size bowl. Hand mix until all contents are well blended & is completely moistened.

In a small bowl, put in the leftover butter, buttermilk, plus the vanilla & almond extracts (if using), brown sugar, apple pie spice, honey or agave, and the lemon juice. Mix well together & then add in the thin apple slices & coat. Take your rings off & use your hands to work the apples throughout the mixture.

Grease or spray bundt cake pan (I sprayed mine with Baker's Joy). Use about half of the apple slices & arrange them in a circle at the bottom of the pan. This will end up being the top, so think about how the top of your cake will look when arranging the apple slices. Once the slices are arranged how you would like them, spoon in the cake batter evenly around the pan. Now that the batter is in the pan, covering the arranged apple slices, use the other half of the apple slices to arrange for the underside of the cake by carefully setting the slices on top of the batter (like in the picture, above).

Once the cake pan & batter are both fully prepared, place in the oven. It will need to bake about an hour, depending on the oven. Check it at 45-50 minutes; it could take up to about an hour & 15 minutes. Keep doing the knife or toothpick test to make sure it's done.

When it is time to pull the cake out of the oven, let cake set in the pan for about 5-10 minutes. After that time, and some cooling has taken place, carefully turn the cake out onto a cake plate or cooling rack.

This cake is best served warm...and should be very, very moist! Slice & enjoy!

I'm sure you could add in actual Bailey's, too. Still would be yummy!

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My family has fallen in love with this apple cake!! I will be making it again, along with the Dublin Coddle. And I will be making both of these beyond just St. Patrick's Day! They also loved how "Irish" it seemed to smell in the house! *big grins*

I, also, had to dress appropriately. No crazy-bright green craziness for me! Again...I researched what typical Irish-lass attire should be. After getting inspired, I came up with this ensemble:

I still wore green, but a more earthy green. And I had to sport my cable knit sweater from Old Navy. The scarf I got incredibly excited about! It was on sale & the only one left at our Target! It was perfect!! I held it on with an actual antique tiger's eye brooch from my grandmother.  It was very cold out on St. Paddy's Day, here...so the layers worked out beautifully & certainly kept this girl toasty warm!

Next year, I've got plans...I hope! St. Patrick's Day will fall on a Monday. I hope to take in the main parade, or one close by, get to sport an outfit actually inspired by Ireland's attire, serve up Dublin Coddle & Apple Irish Cream Cake (or something else authentic), actually get to watch a couple of Irish movies (we usually watch "The Quiet Man" & would love to add "Darby O'Gill and the Little People" to the mix), plus catch some Irish music. We had too much happening this year & things were jumbled...but I should have time to bake bread next year, too.

And then...we can get Irish-jiggy wit it!

What did you do to take in the commemoration of St. Patrick's death? Hmmmm...???

Stay tuned...

God Bless, AM~Erica

AM~Erica is Trying to Prep the Right Way

So anyway...

This week is one of those weeks with SEVERAL DAYS TO CELEBRATE really closely in the proximity of each other.

Thursday is March 14th...or 3/14 (aka - 3.14)...known as Pi Day. I know it's all mathy & stuffs, and that kind of hurts my head, but I we are going to celebrate with PIE! You know...things like pizza, or quiche, or actual pie. Not sure if or how you plan to celebrate...but here's a starting point!

Friday is March 15th...BEWARE! That's right...it's the Ides of March. The day that Caesar was literally stabbed in the back by his "friends". Since it's all Roman & stuffs...I try to have a Caesar Salad feast fit for a Caesar! HERE'S WHAT WE'VE DONE BEFORE...a lot of fancy-schmacy-like finger foods, salad, antipasto, and maybe even an Orange Julius...you know, "authentic" Roman. Amm-i-rite?

If there's anything that happens on the 16th, I don't know about it...so we just take a break from celebrating...but then...

Sunday is March 17th! You know what that means? Yep...everyone suddenly becomes Irish. Amm-i-rite? But in weird, weird ways...

There's this bizarre tradition where green beer is guzzled, corned beef & cabbage will be consumed along with anything green or mint, and many are way to eager to start pinching if green is worn...and the Irish music starts blaring in hopes that someone will step up to sing "O Danny Boy".

We Americans are cheesy-celebratory hysterical! We can twist anything into an over-the-top holiday that was never meant to be. It's amazing! And, as you know, I try to celebrate where I can...but I try to do it in the right ways. So I'm about to burst some bubbles...sort of...

First, corned beef & cabbage is not Irish. Did you know that? People who find out that I have a lot of Irish in me automatically figures I enjoy the meal. Ewwww! Now don't get me wrong...give me a potato & I will be happy. However, I was so happy when I found out about 5 years ago that the long-standing AMERICAN St. Patrick's tradition is just that..."American". So think thru your annual events next year when you plan on serving up that corned beef & cabbage for St. Paddy's. Because it's not authentic at all. Cabbage? Yes. Corned Beef? Nope.

Second, just because it's green...that doesn't mean it's Irish. Maybe we've latched onto the whole green thing since Ireland is known for being covered in beautiful, lush, emerald foliage. But the green was always known to denote the Catholics...and orange the Protestants. Hence the colors of the flag. So quit the pinching! And we are not all leprechauns.

Next...it's amazing what happens or what we hear that we latch onto for our celebratory "traditions"! Like the music. I love me some Irish music. It's folky & happy...I love it. Not for all the time...but I do enjoy it. Time debunk an old "Irish" favorite! That "O Danny Boy" you expect to hear? Well...guess what. It's not Irish. You can read about it over on my friend's blog HERE. Bill puts it quite well.

As for the beer...maybe not necessarily green...but I'm sure much Guinness will be consumed. Probably a lot of Bailey's & Jameson, too. I don't do a lot of the drinking thing. I'm not a beer drinker. But some Irish coffee is not a bad thing. I actually have a drink I created that is very versatile. Hot or cold; liqueur or non-alcoholic...it's still a Tingling Leprechaun.

TINGLING LEPRECHAUN

coffee

Bailey's/Irish Creme

Mint syrup/extract/creamer (very little)

Chocolate syrup

Milk or Cream

I don't have amounts listed since everyone has different tolerance levels. This is just for a regular coffee drink, like I have often. I really like to make mine a breakfast mocha by using Carnation Instant Breakfast, chocolate flavor, Bailey's non-alcoholic or International Delight Irish Creme creamer, International Delight York peppermint patty flavored creamer in my coffee. It can be hot or iced. You can certainly use the liqueur equivalents to these, too.


Beyond this, I do plan on making a slightly adapted, yet still authentic, Irish meal (like a Dublin Coddle). And I will probably be wearin' a green plaid scarf with a cable-knit sweater (if it turns cool enough...which it might not...). OK, maybe a rainbow dress for church...cuz you can't take all the cheesiness out of it for me...but I do try to take things back to their roots. Like HOW WE CELEBRATED LAST YEAR.

So...there's a lot to get ready for this week! What are you planning to do? Is it cheesy or authentic? And do you know the difference?

Stay tuned...

God Bless, AM~Erica

AM~Erica Has a Poetic Weekend

So anyway...

If you didn't catch it, yesterday I had my family CELEBRATE DR. SEUSS' BIRTHDAY. From rhyming Seuss style, to eating a Seuss-inspired dinner, to watching "The Lorax", I think we did pretty well.

Especially that dinner thing! I couldn't find any specific Who Hash recipes...but there were some trying to pass off spoonable cornbread or another beef hash recipe...but it just wasn't cutting it! So...I had to do what I've been scaring myself with lately: creating a recipe.

That's right! I decided to make a Grinch-based dinner. Since it is difficult for us to do ham much anymore (Teen Girl won't eat pork due to pig trauma from a science teacher...grrrrrr), Green Eggs & Ham was not really an option. So I created Roast Beast Who Hash!

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Roast Beast Who Hash - lazy cooker

2 lb (apprx) beef rump roast
4 C diced bell pepper – variety (fresh or frozen)
½ C diced yellow/sweet onion (or a variety), divided
1 envelope onion soup mix
1 envelope ranch seasoning mix
1 lb (apprx) quartered or diced potatoes – variety
3 T Worchestershire sauce
¼ C water, stock/broth, or cider
6-8 oz frozen shredded hash browns (about ½ bag)

Coat lazy cooker insert with cooking spray. Place beef into the lazy cooker.
Add ½ the peppers, onion & quartered/diced potatoes onto the beef.
Sprinkle in contents of the onion soup mix & ranch seasoning envelopes.
Pour in liquid of choice plus the worchestershire.
Cover with the lid, and cook on low for 6-8 hours.
1 hour before serving, add in the frozen hashbrowns.
Stir & make sure beef is piecey or in chunks. Serve.

~~~~~~~~~~

Hubby really liked it!!! The kids are always as hard sell on something new, but may do it again anyway. Because I love my lazy cooker, and I love color...and of course...Dr. Seuss.

And to keep it even Seussier, I added a fried greed egg on top! I also included a Seussy staple that began last year: Pink Ink! Pink Ink (like the drink of the Yink) is simply a gallon of Koolaide: 1 envelope strawberry & 1 envelope pink lemonade. That easy, people!

Roast Beast Who Hash with Fried Green Egg & Pink Ink

For dessert, I made Berry Blue jello in tiny fishbowls, added a Swedish Fish to each, and then topped with a dollop of Cool Whip right before serving! Big. Hit.

Now I have an idea for next year for food. I thought about it way too late! The kids seem delighted to try it, and hubby seems entertained by the thought. I will share it when we give it a test run. So watch for that one in the future...

However...I had to dress for the occasion, too! Duh!

Some shared with me what they ate or how they celebrated! I would love to hear what you did! My school mate, Kelly, said they enjoyed purple spaghetti & blue meatballs! Love It!!!

After getting thru a Seussical day, we had a change up in author/poet takeover.

If you remember, Teen Girl made it into THE YOUNG PLAYWRIGHT ROUNDTABLE AT THE COTERIE! Still so awesome! Being a part of the roundtable also requires her to see a few shows at the Coterie. So...I took her to take in a show today: "Tell Tale Electric Poe."

This is sort of a one-man-show. It's one man performing 5 stories & poems from Edgar Allen Poe, as Poe, and with a second guy who is giving some background effect with his electric guitar. It was crazy-cool-intense-insane! I'm not sure what it was exactly like in Edgar's head...but this may have been a glimpse.

The one who adapted & artistically directed this show is the same one who is in charge of the roundtable. So Teen Girl was very excited to see what this one was about...and wasn't disappointed!

Also, the way this play was performed should show any competitive drama kids & who do poetry that rhyming poems can be done successfully...if not "conversationally" (if you want to consider Poe-speak as "conversational").

Plus...we got to get in for free since she's part of the roundtable! So...even better!

Overall, a good weekend. My only disappointment is that there wasn't much going on around here to celebrate Dr. Seuss' birthday. What be up wit dat? Read Across America is a good start...but why isn't there more? If you remember, last year IHOP HAD MENU ITEMS BASED ON THE LORAX.

Why can't Heinz bring out their Color Splash Ketchup for this time? Come on!

Any-hoo...hope you all celebrated, too!

Stay tuned...

God Bless, AM~Erica

AM~Erica Continues Cooking

So anyway...

I'm really not sure what my deal has been. And I keep bringing it up...but this is super weird for me. WEIRD!!

In the midst of NOT FEELING TOO GOOD, I decided to make some seriously healing Chicken Noodle Soup. It's pretty serious stuff!

But I get this strange thing that happens to me. I start getting inspired & stuffs...and then I can't stop! I try versions of things. It's crazy! Especially since this whole 50's HOUSEWIFE THING is so weird to me. I am not a June Cleaver type...but with Pinterest & my brainy-brain tag-teaming...things happen. Things happen that make my family laugh at me since I said I couldn't be this person.

Like, making things from scratch & coming up with recipes. Wha-WHA??? What is with this madness?

I don't know either. But it happens. And I got something worked up in me that made me want to try a slightly different version of my soup.

We really enjoy eating Mexican around here. Tacos are a staple favorite. It's one of the few things that we know everyone will eat. Nachos, enchiladas & taco mac are also big hits. I think this is about the only line of things my whole family will eat together. Seriously.

Now, even though some of my family freaks out over soup...cuz they are weird...I will have issues with them trying this new version. But...I am quite happy with it!

So...wanna try to make it, too?

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Cilantro Lime Mexican Chicken Noodle Soup with Green Tea

2 lb boneless/skinless chicken breast, cooked & cubed or shredded
1/2 C lime juice
80 oz chicken broth
4 C brewed green tea (yes! Green Tea)
¼ sweet onion, chopped
2 C finely chopped spinach or kale (or other dark leafy greens)
1 – 10 oz can cilantro lime Ro-Tel

1 can black beans, drained & rinsed

1 small can whole kernel corn – no salt added, drained & rinsed
¼ bell peppers (each color – red, orange, yellow, green)
3 T ground cinnamon
¼ C cilantro
3 T parsley

3 T smoked paprika
2 T garlic powder

2 T chili powder

1 T onion powder

2 T green onion
1 bag whole wheat egg noodles


Pour lime juice, chicken broth & green tea into a large pot. Bring to a boil.

Once boiling, turn heat down to mid-hi heat. Put in the chicken into the broth.

Begin adding the vegetables plus the herbs & seasonings to the soup. Continue to let boil on mid-hi heat.

Then add the noodles. Make sure they are tender.

Begin testing the soup's broth to make sure seasonings are to your liking; adjust as necessary.

Let simmer.

Garnish with shredded cheese & tortilla chips (crushed or strips). Serve

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Still quite healing...but with some kick. And yet...still comfort food.

Aye-yi-yi...I think I need another bowl...

Soup's on, y'all!

(If you make it or the other soup...let me know what you think.)

Stay tuned...

God Bless, AM~Erica

AM~Erica is Kickin' This Crud Where it Counts

So anyway...

I'm still fighting this stuff. Though I'm not as QUARANTINED AS I WAS, I'm still keeping my distance the best I can...and trying to take it easy...while fighting this stuff as hard as I can!

Of course, I've already been TAKING STEPS TO STAY WELL, but this stuff caught me anyway. So I am trying to drown this junk in vitamin C & antioxidents.

I have also been introduced to Zicam. So, it has been added to the regimen.

So, on top of the tea (which now as Airborne added to it...) and the immunity smoothie, I've been drinking water, getting rest, and taking to the Zicam.

However, now Teen Boy has gotten this coldy junk. He's not as prepared as I am...and I've already told him that he will not like me by the end of today with all the stuff I'm gonna make him do & take. He doesn't like any of it...but...TOO BAD! We are getting rid of this!!

So, I have decided we are taking hold of the the chicken & noodles kick. Tonight will be chicken & noodles in the lazy cooker...but I also made some chicken noodle soup designed to help kick this crud where it counts!

~~~~~~~~~~~~~~~~~~~~~~~~~

Lemon Herb Rainbow Chicken Noodle Soup with Green Tea

2 lb boneless/skinless chicken breast, cooked & shredded
1/2 C lemon juice
80 oz chicken broth
4 C brewed green tea (yes! Green Tea)
1 C celery, chopped
1/4 sweet onion, chopped
1 C carrot, shredded
2 C finely chopped spinach or kale (or other dark leafy greens)
** other vegetables, fresh or frozen - (i.e. bell peppers - all colors, chopped; corn kernels; peas, shelled; butternut or any other squash, chopped; etc.) - the more color, the better...this is the "rainbow"
1 T salt (any)
Ground black pepper, to taste
3 T ground ginger
1/4 C parsley
3 T oregano
3 T basil
2 T thyme
2 T garlic powder
2 T cumin
1 bag whole wheat egg noodles


Pour lemon juice, chicken broth & green tea into a large pot. Bring to a boil.

Once boiling, turn heat down to mid-hi heat. Put in the shredded chicken (I put the chicken breasts in my lazy cooker in the morning so it would be cooked thru & easy to shred by the time I made the soup) into the broth.

Begin adding the vegetables plus the herbs & seasonings to the soup. Continue to let boil on mid-hi heat.

Then add the noodles. Make sure they are tender.

Begin testing the soup's broth to make sure seasonings are to your liking; adjust as necessary.

Let simmer.

Serve.

~~~~~~~~~~~~~~~~~~~~~~~

This soup is PACKED with the good for you stuffs! And, it was pretty good. I toned down the amount of lemon juice...I used about 2 cups of it...and it was REALLY strong! Didn't need quite that much.

We are gonna get rid of this stuff as best & as quickly as we possibly can. I shall be a warrior thru it all!

Ruh-roh...looks like Teen Girl may have the beginnings of her fight starting. The war is on...

Zicam & soup, anyone? Stay well, my friends...

OK, that wore me out...I should go back to bed...
zzzzzzzzzzzzzzzzzzzzz...

Stay tuned...

God Bless, AM~Erica

AM~Erica is Working Toward Staying Well

So anyway...

If you are unaware, maybe because you live under a rock or in an actual cave, you will probably know that there is major-crazy buzz around the flu season this time around. However, if you do live under that rock...I guess you are well, anyway...

But, for everyone else, schools have closed due to the outbreak being near epidimic levels, hospitals are overflowing...and there are even M*A*S*H-like tent cities set up outside of the ER's specifically for those who have the flu or flu-like symptoms. There was news that a restaurant in Springfield, MO closed down due to the virus.

Flu tent outside of an ER in Philadelphia to help keep the virus out of the hospital

A set up of famous fictional M*A*S*H unit 4077

I'm gonna make something clear: IT'S A VIRUS! Or at least one of a few. So, sadly...when you go to the doctor or the hospital because it's so bad, they are probably going to give you IV fluids. If Tamiflu is working for you (for any of you who have needed to try to take it), then that's good. However, I am wondering how many of you out there got the flu vaccine, and still got sick!

Some of you reading this may be shocked & mortified, and others will completely agree with me...but...
our family does not get the flu vaccine. Because...guess what...it's based on the previous flu strands. And? There is ALWAYS the "new strand of flu" that could not be included in it. And? There is another virus going around that is flu-LIKE...it is NOT the flu! So, the vaccine & Tamiflu ain't gonna touch it, people.

I have no idea what my affinity is about going to the doctor, but I just get so bothered to have to pay anything to go & have them shrug & say there's nothing they can do...then wish me luck.

So, there's some things that many of us...OK...well...ALL of us should be doing to help ourselves & others. Some of it just makes sense (I've decided not to call it "common sense" any longer...more on that in a future post), but there are many who are too prideful & over-confident to keep up on some practices...

One of the biggest things to do? WASH YOUR HANDS! A lot...a WHOLE lot. Then carry lotion so viruses to sneak into the cracks of over-dried hands. And try to avoid a lot of handshaking, high-fives, cheek-kissing, etc. Maybe we should just be like Howie Mandel for a while & just fist-bump people. Oh, and we could learn from what children are taught when washing their hands: sing a 20-second song (even if it's just in your head). It's been brought up to use the "Alphabet Song", "Twinkle-Twinkle, Little Star", or "Baa-Baa, Black Sheep". (Actually, all 3 of those are the same tune...so multi-task & simplify by washing hands while humming 3 songs at once. You'll be an amazing party trick.) You can carry hand sanitizer, too...but do not become a slave to it! Only use it when needed only when there is no soap & water combo to get a hold of. A certain amount of germ exposure helps build immunity. Don't forget it!

Oh, and please...PLEASE...cover your face/mouth/nose when coughing or sneezing. The best place? In the crook of your elbow or into a tissue. Please do not do it in your hands or just out in the open! *shivers* I'm getting grossed out just thinking about it. The crook of your arm won't have as much contact with things nearly as often as your hands, and you can throw away the tissue that caught your nasty germs-in-flight. Don't let fly everywhere. No need to have your nasty nose &/or spit particles attach themselves to the 3 people across the room, as well as anyone in between that flight pattern. *shivers*

Lots of water! Keep hydrated, folks. And, if you have already lost serious hydration & that flu-y stuff has already taken you over, get some Gatorade or Pedialite down you. Get those electrolites going again. Yes, there is the salts & sugars in them, but your body will need a little extra sumpin'-sumpin' to get back on track!

Also, continue taking in Vitamin C to boost the immunity stuff in your body. Make all those stuffs (yes, I'm using technical terms...so sorry if you can't keep up) into little fighting ninjas!

Now then...there is an old wives' tale that chicken noodle soup can help you in getting well. What's one of the first things people want you to do when you get sick? Yep! Have some chicken (noodle) soup! As I have come across some different research on this, it turns out this is true! There are natural antibodies that happen when homemade chicken (noodle) soup is made. So, not only is it soothing...but it is building up those little ninjas, too!

When that throat is scratchy, sore &/or tingly...I have a really awesome tea that I make. Here's what it is:

~~~~~~~~~~~~~~~~~~~~~~~

Throat-Soothing Tea

2 parts lemon juice

1 part water

2-3 T honey

¼ t salt

1 lemon-honey cough drop or throat lozenge (I use Halls)

1 black tea bag

1 green tea bag

1 Throat Coat tea bag

1 t ginger

Fill a microwaveable mug with the lemon juice & water.Add the cough drop or throat lozenge along with the green & black tea bags.Heat up the liquid for about 2 minutes, on high, then let rest for about 1 moreminute. Take out of the microwave, remove the tea bags, then replace them withthe Throat Coat tea bag, and let stand, covered for about 15-20 minutes. Afterthat time, uncover, remove the tea bag, then add the honey, ginger & salt.Stir well & make sure the cough drop/lozenge is dissolving.

Drink it until gone. An occasional gargle with it before you swallow, as itcools to just above luke-warm, is recommended.

Make this upon the onset of a scratchy or sore throat. Repeatseveral times through the 1^st couple of days, then back off to 1-2times for a couple of days after that.

** It is not meant to be delicious!! It's not bad, but it isintense & strong! Brace yourself, but it works.

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One of the things that is an old wives tale is about cutting up onions & putting them around your house to ward off flu and illness. I had seen this around so much lately, I thought I'd look into it. Ummm...please don't do it! First, an onion is not a sponge...it is full of juices that have already been given rights to reside in those oniony pores. And viruses are not going to cling to the onions...they are passed around thru contact. Unless you are breathing ON the onion...it's not gonna work. And? The smell is so strong! You're just gonna make everyone cry...or sicker the next day due to the overwhelming odor. If there's gonna be a smell of onion in my house, they had better be cooking! That smell is amazing! And...if you're gonna cut up onions to help with the flu, put 'em in your homemade soup. If there ends up being a Great Onion Shortage of 2013, it had better be because they were being used to make soup...not to be left out to dry up & just get gross, as well as bringing a different bacteria of mold & such into your home...making people sicker. Maybe?

And? STAY HOME! Fever? Coughing? Nausea? Sniffles? No one else wants. And you're not just giving it to other students or coworkers...they are taking it to their other jobs, families, stores. See how this works?

If you are smart enough to stay home, get rest! Your body needs to just close off the rest of the world to concentrate on getting better & fighting this junk! But, if you can't sleep...or your body is taking a break from sleeping, it has been suggested that you watch comedy, play board games, and/or drink hot chocolate. Why? These things keep your brain active (so a different kind of workout), plus laughing gets your feel-goods going, and the warmth, chocolate & sugar (minimal) of the cocoa gets those feel-goods moving, too. Oh...and steam! Let the steam from a hot bath or shower help loosen things up. Plus...a good bath or shower usually helps make you feel better, anyway.

Now then...if you are well & just want or need to keep up your immunity...here's some stuff for you to try:

Continue to wash hands. See above. This cannot be stressed enough.

Keep taking Vitamin C. See above.

Drink water. Keep hydrated. Actual water...not just the other drinks that have water in them. WATER!

Oh...and you're supposed to exercise. Guess I should try to do this again. I just haven't gotten there. But still, exercise & stuff. Cuz it's good for you anyway.

Take your vitamins! TAKE 'EM!

Oh...and keep feeding yourself healthy stuffs! Fruits, veggies, soups, balanced meals...and some people do the smoothie thing. I have an immunity smoothie that I have from time to time. I would make sure to inhale it before volunteering at Lil Guy's school. Here's how to make it:

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Sweet & Tart Immunity Smoothie 

(aka to my kiddos - blood punch)

Orange Juice

1 bottle DanActive immunity yogurt smoothie (I like Strawberry Banana or the mixed berries)

1/2 - 1 packet Crystal Light Cherry Pomegranate (this used to be under the "immunity" & "antioxidant" label)

Add a little OJ at the bottom of the glass
Add the Crystal Light powder
Stir very well
Pour the DanActive into a juice glass
Fill the rest of the glass with OJ
Stir well again

** It's really sweet & tart...and looks like blood punch. But I really like it!!!

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I'm also all about lots of color in dishes & meals...like multi-colored pasta, lots of veggies...I love color anyway & sure love it within my food, too. And more than just M&M's & Skittles. I use a 15-bean mix for my ham & beans, and I love using all the bell pepper colors when making dirty rice, and I love using squash & root veggie mixes with my pasta, or a beautiful stir fry with a lot of color...even a really good fruit salad with lots of berries is fantastic. Froot Loops totally count too, right? No? Although, I do see chocolate & coffee as vegetable based...cuz, you know...they come from beans! Duh! Oh...and wine comes from grapes. Hey! Those things do have their own health benefits, too, you know...
Can you totally feel the antioxidants working just by reading all of that?

People...what it comes down to is a matter of taking care of yourselves. Please! It's considered the worst flu season in years! (I know, I know...when isn't it, right?) But there have seriously been places closing. Churches have been handling services differently. Not sure how host/hostesses & door greeters are gonna handle their jobs soon. There is a Wally-World close by that has their cashiers wearing gloves. Seriously. i'm guessing masks might be next?

Aye-yi-yi!

Stay healthy, people. Take the extra measures. It won't hurt your ego or confidence if you're doing this stuff to be healthy.

Stay tuned...

God Bless, AM~Erica

AM~Erica's Taste Buds are Having a Christmas Party

So anyway...

The holiday season is moving right along. And there hasn't been any shortage of events to attend! And, even though things are crazy-insane, and I try my best to keep up, I don't mind. I love looking festive & enjoying festive activities & goodies. I love joining in the songs, or singing some myself. I even have a couple of really fun Christmas song stations on Pandora that get me going while I'm driving around or just getting ready to go. Love it!

And, as I stated before, our family has STARTED A NEW TRADITION with each family member in the house choosing a Christmas movie for everyone to watch while also choosing a Christmas treat to enjoy. Since the last post about this, we have also enjoyed:



4. "Polar Express" with Christmas brownies (brownies w/ festive sprinkles)

This is what Lil Guy & I looked like for the movie.
No, we didn't watch the movie in 3D, we just really liked how the glasses made everything else look before we started watching the movie. That's how we roll.

5. "A Christmas Story" with Egg Nog Mousse & Gingerbread Streusel Trifle

I will have to confess that the latter of the 2 mentioned is mine. I love "A Christmas Story"...and will quote it All Year Long! And I wanted something different for my treat. No one picked gingerbread. I know it's not everyone's thing, but I have really come to enjoy me some gingerbread!

My thought was to actually make some gingerbread cookies, even though I've never tried them before. But Lil Guy has been kind of a sicky the last couple of days, so I haven't really had the chance to concentrate on baking...or much else, for that matter.

I don't know what made me think of it, but I kind of created something...and it's not even a monster this time! Impressed?

Instead, since someone had already chosen egg nog (which is another holiday time fave of mine), and since I've picked up a knack for playing in the kitchen this year (thanks to Pinterest & my own brainy-brain), I decided to combine the 2: I made an egg nog mousse (a slightly adapted recipe I found) & then created a gingerbread streusel since I couldn't find a recipe for one anywhere.

You know what? As I did "quality control" (*wink, wink*), I could tell my tastes buds were having a Christmas party in my mouth!!! And you know what? Festive tastes delicious!

We have had some tiny dessert spoons tucked away for a very long time. I, then, found some tall shot glasses at Target for $1 each. So I am making a trendy dessert shot that is all Christmas-y & stuff! And I turned them into tiny trifles.

Here's how...

EASY EGG NOG MOUSSE
Ingredients

1 lg pkg instant vanilla pudding mix
3 ½ C VERY cold prepared egg nog
1 sm tub whipped topping

Directions

1. Mix instant pudding mix & egg nog together, whisking for about 2 minutes
2. Let set in the refrigerator for about 5 minutes, or until set
3. Remove from the refrigerator & add in the tub of whipped topping, whisking together until fully mixed together
4. Place back into refrigerator to set until slightly firm
5. Serve

During step 2, I made the streusel.

GINGERBREAD STREUSEL

Ingredients

1 C flour
1 C brown sugar, packed
¼ C butter, softened
1 ½ T ground ginger
1 ½ T ground cinnamon
1 t ground cloves
¼ t ground nutmeg
1 T water

          Directions

Mix all ingredients together until crumbly

It's easy as that, folks! Then, to make the trifle, I layered these 2 items with some dehydrated tiny marshmallows!

Order of trifle layers in tall shot glasses:
Gingerbread Streusel, Egg Nog Mousse, tiny marshmallows, Egg Nog Mousse, Gingerbread Streusel topper

So adorable, so festive, so tasty!

And then...we have just a couple more movies to go.

(Yes, WE HAVE A LOT OF PEOPLE IN OUR HOUSE!)

So...stay tuned...

God Bless, AM~Erica

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UPDATE: Wednesday morning, December 19, 2012

I was so taken with my dessert from last night, I wanted it for breakfast. But how do I pass it off without looking totally insane? (Hey! I hear you laughing at that!) By pretending it's a dish from IHOP & adding it to pancakes:

Yep, I totally piled the mousse on top of the pancakes & then topped that with the streusel...and with red, green & white sprinkles. You know, to visually give it that holiday touch...like at IHOP!

Oh...and...YUM!!!

AM~Erica Makes Haricot Vert

So anyway...

After yesterday's post about feeling more & more like a 50's JUNE CLEAVER TYP HOUSEWIFE, I really have been pulling things lately that I shock & surprise myself. I have ventured (kind of) into modifying & writing some recipes. I can hear my family laughing...

A couple of years ago, Rachael Ray did an easy & elegant substitute to a green bean casserole. Whether you like her or you don't, it is a much easier & lighter version. It was green beans & sauteed onions. Then, I saw that Green Giant has a frozen vegetable side that is green beans & slivered almonds. Yummmm...almonds are my favorite edible nut. So...I figured I could combine the two ideas...

Then I got thinking: if it's a switch up to green bean casserole, then where are the mushrooms? Not everyone is a mushroom fan, I know. But that cream of mushroom soup is HEAVY, and so are the deep fried onions. So, I figured I could try to sautee some sliced mushrooms, too.

After I'd already planned on trying this, I saw where someone did a dish that was green beans & sliced mushrooms. And, for the first time ever, I heard the term "Hericot Vert" (pronounced 'harry-co vay'). Woo Hoo! Fancy-schmancy!

So, I decided I love that term with this beautiful dish...so...I present to you:

Hericot Vert Toss

Ingredients:
12 oz green beans, blanched or steamed
1/2 - 1 C sweet onion, largely diced
1/2 - 1 C mushroom, sliced
1/4 C sliced almonds, toasted
1/4 C celery stalk, diced (optional)
vegetable cooking spray

Directions:
* toast the almonds, you can do this in your skillet or in the oven; if in skillet, remove from skillet & set aside

* spray your skillet with the vegetable cooking spray, add in sliced mushrooms, diced onion & optional celery to sautee until tender

* while mushrooms, onion & celery cook, either blanch or steam your green beans

* when all is cooked thru, toss green beans, mushrooms, onions, celery & almonds all together

* Serve & enjoy!


Notice I didn't use any additional seasonings (i.e. salt, pepper, etc.). You know why? Between the toasted almonds, onion, celery (if you use it) & the fabulous green beans...why mess with it? Seriously! Oh...and...Vegans Rejoice! It's filling, too...if you eat it all at once by yourself. Not that I might know that...or...anything...

Oh, I used steamed green beans this time around.

Mmmmmmmmmmmm...oh, and gorgeous

Impressed? If you try it, let me know what you think!

Stay tuned...

God Bless, AM~Erica

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AM~Erica Makes Grilled Cheese Croutons Italian Style

So anyway...

I don't do too many foody posts here, but I wanted to share this one!

About a month ago was the Ides of March. And some of you may have seen the Caesar Feast I came up with. Well, I found a slight upgrade recently to try!

It turns out that April 12th is National Grilled Cheese Day. Interesting, right? Well, I heard some trivia on April 12th that the (grilled) cheese sandwich originated in Rome. I thought about just adding grilled cheese to the Caesar Feast...but then a lightbulb went off!

Grilled Cheese Croutons for the Caesar Salad (or just a different kind of grilled cheese)!

I wandered around Pinterest to see if I could find a grilled cheese crouton-type recipe. I found out that the croutons being used for soup were simply cubed up pieces of grilled cheese sandwiches. After that, I started coming across a lot of different grilled cheese recipes for the summertime being pinned.

So, here is my Italian Grilled Cheese Croutons with Italian butter:

1. Set oven to 450 degrees F

2. Mix in a small bowl for Italian butter:
1-2 Tbsp freshly ground black pepper
2 palmfuls crushed oregano
1 palmful crushed basil
1 palmful crushed parsley flakes
1 1/2 palmful garlic powder
1 palmful grated parmesan cheese
submerge in EVOO (extra virgin olive oil)

3. Spray a baking sheet with cooking spray & then use stale bread.

4. Take a short basting brush & "paint" the Italian butter onto one side of the bread.

5. Place the "butter" side down onto the cooking sheet

6. Place 1 slice of either provolone or mozzarella cheese onto the bread. (Sargento has a provolone/mozzarella blend, so that's what I used) Only use 1 slice since you do not want croutons to be over cheesy. If you are making just a sandwich, feel free to use 2 slices.

7. Repeat step 4

8. Place on top of cheese with "butter" side up

9. Once the baking sheet has been covered (the Italian butter lasted enough for 16 slices/8 sandwiches, which just fit my baking sheet), place in the oven for 6-8 minutes

10. Pull out of the oven when the sandwiches start to appear golden brown (mine ended up a hair darker on the bottom side after 7 1/2 minutes, but they turned out fine)

11. Begin to cube the sandwiches into 16 pieces. I began with a knife, but found a pizza cutter to be much more efficient

After I cubed my 8 sandwiches, I ended up with 128 grilled cheese croutons. I tossed them in with our Caesar salad for dinner.

Isn't it beautiful? And everything was SO yummy!

These can be done on the griddle or in a skillet, too...especially if you just want the Italian Butter Grilled Cheese sandwich without cubing them.

So delicious! Enjoy!!

Stay tuned...

God Bless, AM~Erica


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Update: 6/29/2012


Guess what?? I made this grilled cheese sandwich (so, two slices of cheese) & added a mini Caprese Salad to each one!

Pretty, huh? I took either a cherub or sunburst tomato, a small piece of mozzarella cheese, wrapped a basil leaf around them, skewered the combo with a toothpick & then brushed each mini salad with the Italian Butter.

So pretty, so cute...so tasty!