This Is Her Crown, Our Crown

There is a stillness in the air
An electric pause holding the
World at bay, as the land's green
Hairs rise at attention, guarding,

Waiting for the thunderous call
The order to kneel before the
Deafening release of the skies'
Assault on the sun-baked lips
And leathred red skin,
Of soil cracked and abused
By desire and malicious greed

So the light of the world turns,
Hides his aged face and listens
To the thundrous exertion,
Waiting
For the exhale, the release,
The moment the collision
Ceases and his beauty can
Intercede with hope and promise.

For this is her coronation day
The  end of a darkness,
the rain of heaven overhead
Ends and he adorns her
With a crown of effervescent colors
Placed high above the beaten
Blades and wetted lands so as
To cast his light on a world reborn

Chicken Cordon Bake + Beer Bread

Ok... so super crazy hiatus is over. I AM BACK AND COOKIN' FOLKS!!! But be forewarned, the following recipes are highly addictive and will roommates fighting for servings, or maybe stabbing at their roommate with their fork to get a serving first...that may or may not be based off a true occurrence from 10 minutes ago. 

Chicken Bake
Time prep: 10 minutes + oven preheat time
Time to cook: 50minutes (TOTALLY WORTH IT!!!!)
Servings: 2-3 (depending on how you dish out your serving)

Ingredients

• 2 medium to large chicken breasts
• 1/2 bag frozen cut leaf spinach
• 1 bag of deli sliced turkey
• 4 slices of packaged cheese
• 1 can of cream of mushroom
• seasoned salt
• garlic powder
• black peppercorn
• red peppercorn
• Italian breadcrumbs

Instructions

1. Preheat oven to 350*
2. line a 9" pie pan with the spinach
3. sprinkle seasoned salt over the spinach
4. cut the chicken into long strips of chicken (1/4-1/2 inch think, length of breast)
5. cover the spinach with the chicken strips 
6. pour the cream of mushroom over the chicken, make sure its evenly spread over the contents of the pan
7. lay a 1-2 layer think of deli turkey slices 
8. bake for 25 min
9. take out of oven layer the cheese over the turkey
10. sprinkle red peppercorn and breadcrumbs over the cheese
11. bake for the remaining 25 minutes
12. ENJOY!!!!!

Beer Bread (THIS IS THE LINK I USED: http://m.allrecipes.com/recipe/6717/beer-bread-i)

**SIDE NOTE: This was the FIRST time I have attempted to bake bread from SCRATCH!** 

-pictures aren't the best I assume it's one of those things that gets better with time-

Ingredients

• 1 beer ( I used Killian's Irish Stout)
• 3 cups self rising flour
• 3 tbsp sugar
• 1 tbsp butter
• garlic powder

Instructions

1. Preheat oven to 350* (if you cook these two together- they cook for the same time)
2. mix the flour and sugar together 
3. add the beer, using a wooden spoon -will become a stick ball of dough
4. add the dough to a baking dish (I used a 10x4 pyrex dish)
5. bake for 50 min
6. take out and spread the butter over the top 
7. sprinkle garlic over the butter
8. place bread bake in the oven for 5 minutes (While you serve the chicken bake)
9. take out of the oven, and out of bake dish
10. cut and serve
11. ENJOY!!!!

Winter Lasagna Rolls - Crock Pot

Alright so this is lasagna without any of the normal lasagna ingredients - weird I know. But who honestly has all those ingredients or all that time sitting around to make actual lasagna. This was a delicious creation rolled up in a lasagna noodle. 

Another Crock-Pot success!!!

Time to prep: 40 min
Time to cook: 1.5 hours in a crock pot
Servings: 2 (5 rolls)

Ingredients:

• 5 lasagna noodles
• 2 turkey burgers
• 1/2 bag of frozen sliced spinach (thawed)
• 1/2 cup of diced onions
• 2 ounces of fat free cream cheese
• 4 slices of pre-packaged american cheese slices
• 1 tbsp minced garlic in olive oil
• 1/2 jar 6 cheese marinara sauce
• **1 serving cup of Barbarito's Green Verde Salsa**
• 1 tbsp crumbled feta cheese
• 3 tbsp of water
• Italian Seasonings, Sea Salt, and Black Peppercorn

Instructions:

1. Bring a pot of water to boil, add the lasagna noodles, and make sure not to break them
2. While waiting for the noodles to cook, in medium sized frying pan cook 2 turkey burgers with a 1/2 tbsp of olive oil
3. After about 6 minutes with two forks shred the turkey burgers
4. Then add the garlic, onions, spinach and cream cheese and cook until the cream cheese is completely melted into the meat mixture

   

   This is after I started adding it to the noodles

5. Set the meat mixture aside, until the noodles are cooked al dente
6. Drain the noodles and lay them out long ways
7. Break each slice of american cheese, and lay about 3 of these thin slices along each noodle
8. Spoon the meat mixture along the noodle, over top the cheese

9. 

   This is what it should look like before you roll it

10. Using your fingers roll from one end to the other (I made it about 3 times around)
11. Place each roll in the crock pot (I managed to fit 4 rolls in mine with a 5th roll sitting on top in the center)
    
    
    
12. Pour the marinara sauce across the rolls (add the verde sauce if you have it)
    ***Make sure to add a small amount of water- approx 2-3 tbsp- to help prevent the rolls from cooking to the bottom of the pot***
13. Then sprinkle the feta cheese/ seasonings/ salt/ pepper over the rolls 
14. Cook in crock-pot for 1.5 hours
15. Serve and Enjoy!!!

Simple Green Turkey Burgers

So I've been having cravings for a burger so large you have to stretch your whole face to get your mouth around it. Well these came close. I'm not the world's largest turkey burger fan, but hey don't knock it until you try it. So I dressed these bad boys up with some fresh ingredients and they did the trick. Super easy for a quick fix and an inexpensive fix.

Beautiful isn't it >.<

Servings: patty/person
Time to cook/prep: 10min

Ingredients:

•  Frozen Turkey Pattys
  (generally inexpensive and quick to cook)
• 1/4 cup of diced onion 
• Fresh handful of baby romaine lettuce
• 1/2 fresh avocado
• 1/2 tbsp of olive oil
• 1/2 tbsp of garlic in olive oil
• 1/2 tbsp of feta cheese
• Dijon Mustard
• Wheat buns

Instructions:

1. In a medium sized pan, add the olive oil and garlic, once the oil begins to sizzle add the turkey pattie
   (I fit 2 patties to the medium pan)
2. After about 5 minutes, flip the burgers and add the onions to the pan
3. After about 3 more minutes place the buns in the toaster to give them a crisp edge
4. While the buns and the patties are cooking, wash a handful of baby romaines and slice an avocado
   (as many slices as you prefer, I like 2 per pattie)
5. Spread desired amount of dijon mustard on the buns
6. Place pattie on bottom bun, top with feta cheese and onions
7. Then add the avocado slices and the lettuce
8. Then top off with the top-bun
9. Enjoy!

Cinnamon Fruit Oatmeal with Walnuts

I spend so much time focusing on dinner creations. Well I thought I would remind all the young cooks, cooks on budgets, and hungry cooks like myself that breakfast is delicious too. Somehow eating something delicious to start the day just makes my day that much better. And on a cold day like today, oatmeal was the warm delight that I was craving. P.S. never underestimate throwing things into oatmeal (or grits). Just about anything can be thrown in. In this case I added a handful of fresh Blueberries, a handful of walnuts, and a tablespoon of apple butter (one day I'll make my own). So simple. So healthy. So delicious. Remember everyone deserves to start each day with something they enjoy!

Gumbo Chili

After many, and I mean MANY, failed attempts at making chili (how I fail at making chili I'll never understand) I finally did it. I made chili. I made chili that was so good, that not only did my boyfriend get seconds, but he requested that I pack up some so he could take it to work for lunch. Now that is some supreme chili if i do say so myself. (Keep in mind this is not a spicy chili- if you want it spicy you can substitute the can of tomato sauce with a tomato sauce with jalapenos, you can add fresh jalapenos, you can use a Hot Chili Seasonings packet, etc).

Time to prep: 5 min

Time to cook: 20 min

Servings: 5-6

Ingredients:

• 1/2lb of ground beef
• 4 chicken tenderloins: diced into 1/2 inch pieces
• 1tbsp of olive oil
• 1 tbsp of minced garlic in olive oil
• 1 can of dark red kidney beans
• 1 can of great northern beans
• 1 can of tomato sauce
• 1/2 jar of 6 cheese spaghetti sauce
• 1 bag of frozen gumbo medly: okra, celery, onions, corn, and red peppers
• 1 packet of Original Chili Seasonings
• Salt and pepper

Instructions:

1. In a pot place the chicken, ground beef, garlic, and tbsp of olive oil
2. Cook until the chicken is cooked through and the beef is browned
3. Drain the excess fat and oil from the pan
   ***REMEMBER NOT DOWN THE DRAIN- THIS WILL CLOG YOUR SINK!!!***
4. Add the two cans of beans, the can of tomato sauce, and the vegetables cook until heated all the way through
5. Add the spaghetti sauce and the Original Chili Seasonings packet
6. Season to taste, (Top with cheese, add Hot Sauce, add saltines)
7. Enjoy!!!!

Danielle's Biscuit Crusted Chicken Pot Pie

That's right. I claim this recipe. It's my new favorite. It's easy, amazingly delicious, and my boyfriend asked for seconds. There, that last statement. That's my proof. My boyfriend asked for seconds and took like half of the 3 servings that remained. It's that good. My pictures don't do it justice, try it and test it out for yourself - let me know what you think.

As you can see, this was also baked in the stoneware dish of my Crock-Pot. WHO KNEW RIGHT?!?! Ok, on to the important information. 

Time to prep: 20 min
Time to cook: 15 min- or until crust is golden brown
Servings: 4-6 depending on serving size (we ate like hogs that night, so ours only made 4 servings)

Ingredients:

• 4 chicken tenderloins: cut into 1/2 inch pieces
• 1 1lb bag of frozen carrots, peas, and corn (thawed)
• 1/2 can of mushrooms
• 1 can of Kroger - Chicken Pot Pie soup
• 1 bag of Cheddar Garlic biscuit mix
• 1/2 tbsp olive oil
• 1/2 tbsp of minced garlic in olive oil
• Salt; Pepper; Italian seasoning

Instructions:

1. Preheat oven to 350 degrees
2. In a pot add olive oil, chicken, mushrooms, and garlic and cook until the chicken is cooked all the way through
3. Add the mixed vegetables, can of Chicken Pot Pie soup, and spices 
4. Cook the pot pie innards until simmering (just about to boil)
5. Pour into baking container (I used the stoneware from my crock pot)
6. In a seperate bowl, mix the package of biscuit mix according to the directions on the packet (I believe it was add 1/2 cup of water and stir. Frustratingly simple.) 
7. Once its mixed (should be a thick dough) drop spoonfuls of the dough across the top of the pot pie innards using a wooden spoon, and attempt to spread out and cover as much of the top as possible
   **If you can't get it to spread all over-it's ok. Mine didn't either. It will spread as it bakes. Trust me**
8. Sprinkle seasonings across the top of the dough
9. Bake for 15-20min or until the biscuit crust is golden brown
10. Enjoy!!

Delectable Spiced Pork Roast- Slow cooker

Well its been awhile hasn't it? Life has just taken me all over, and unfortunately I have done minimal cooking. What little cooking I did do, was purely repetitive ensembles or non-publishable meals like macaroni and cheese with hot dogs. Super exciting, I know. Well the hiatus has ended, I have donned my apron and am finally back in my apartment's itty bitty kitchen! Huzzah! "SO WHAT DID YOU COOK?!?!" You're asking me. Well, here it is, thanks to my handy dandy slow cooker (Thanks Mom!).... a Delectable Spiced Pork Roast with mixed vegetables!

It was soooo delicious!

This was by far my best attempt at a slow cooker meal yet! I have a pretty good feeling there will be many more to follow!

The meat just pulled apart perfectly!

Time to prep: 10/15 min

Servings: 3, maybe 4

Ingredients:

• 2 whole potatoes
• 1/2 bag of frozen sliced carrots (thawed!)
• 1/2 bag of chopped broccoli (thawed!)
• 1.5 lb Pork Loin for Roasting
• Red Pepper
• Black Pepper
• New Orleans Cajun Seasoning
• 2 tbspSweet and Spicy BBQ sauce

 Instructions:

1. Wash 2 whole potatoes, making sure to take off any growths of potato roots
2. Dice the potatoes into 1 in pieces and lay at the bottom of the slow cooker
3. Add roughly 2/3 cup of water, just enough to put 1/2 in of water to line the slow cooker
4. Sprinkle the peppers and seasons on all six sides of the roast, and rub in (Don't remove string)
5. Spread the broccoli around the sides of the roast and then do the same with the carrots
6. Pour the BBQ sauce over the center (where you should still be able to see the meat)
7. Cover and cook on high for 3-4 hours (cut the center of the roast when you think its done to ensure it is cooked all the way through)
8. Serve and enjoy!!

We Are

They cry out in throngs, broken shards

Distant reflections, abstract glimpses of hope

Eyes. Ears. Palms. Flashes of flesh.

Contorting, twisting, possessive tumors

In the womb of my mind, stretching

Replacing my thoughts, contorting my dreams

Demanding life as tribute for their brutality

Their repetitive oral assaults that still echo within

Angrily slamming their tightly clenched fists

Into the mass of disheveled space behind my eyes

Degrading my sight with tears, blurring the edges

Shifting the colors, silencing the world with

Exploding pain as their filed teeth gnash and

Shred my plastic consciousness formed in

The shadow of a mute and wandering world

They strain as the scratching slowly removes

The implanted ideas within, furrowing my soul

Readying the countless caged furies desperate

In their rallies to unearth their legion voice

They are the words; birthed in violence forged by man

The voice from which tears can be heard, heartbeats seen.

They are the art driving insanity - I am them.

Even in death inseparable. I. Them.     -Always We. 

http://hdw.eweb4.com/out/694330.html

Simple Burrito Salad

Ok to start todays post let me begin this way. Hi, My name is Danielle, I'm a shopaholic. I don't mean this in a slightly sarcastic manner or in jest of other support programs (which I give 100% support too btw). I honestly am a shopaholic. There are days where I can't sit still, can't focus, can't honestly really function because I want to feel a cart in my hands, I want to be putting things in my cart, I want ...no I need....to go shopping. Well I figured out a way to curb this problem. Instead of going to a mall where I could easily rack up bills of over $100, I have started bargain shopping at grocery stores. This works for me. I meander through every isle, I look at every price tag. Some days I don't even have to buy anything, as long as I peruse and fill a cart (and then put it all back) I'm cured for a few more days. Well two days ago I managed to get out of Kroger with about 6 bags of groceries for only $26. How? Bargains. I watch those sales like a hawk. Tonight's dinner came mostly from that haul. 

This meal won't follow my normal post outline clearly. Mostly because I did this dinner with leftovers. Two days ago I made burritoes, now burritoes are common so I didn't think to take pictures and post them. But what I did was cook a cup of rice, 1/2 lb of fajita styled cut steak (was $4 lb), 1/2 bag of frozen 3 peppers and onion ($1), 1/2 cup of diced mushrooms (wole container $1), and a packet of taco seasoning($0.50). I then heated tortilla shells($2) on a frying pan added: rice, the meat, and veggies, topped with fresh cut tomatoes, small diced mozerella cheese ($3) and spring lettuce (tub on sale for $1.50) rolled that up and ta-da burritos. Once I made about 4 burritos I dumped the meat, peppers, onions, and mushrooms in a container with the remaining rice (had about 1 lb of mixture left). 

So tonight, I filled a bowl with some of the fresh spring lettuce mixture, dumped some of the burrito mixture on top of the rice and added some slices of avocado on top. I then added about 1/2 tbsp of Barberitos Spicy Ranch sauce that I had saved from a few days ago. (I save everything!) And as you can see this is a delicious, slightly spicey, burrito salad!! It is also very cost effective, as I have enough to make probably 2 more salads after tonight's dinner (on top of the previously made 4 burritos).

ENJOY!!

Avacado Egg Salad Wraps

This simple dinner was inspired by a pinterest post I saw a picture of : http://pinterest.com/pin/425027283552666631/, but per usual I tweaked what I saw and adjusted things to suit my mood. I'm too stubborn to follow directions anyways. I also served it with a side of green beans and peach/mango salsa. All in all this is an extremely simple creation and is such a light taste that it would be great for just about any meal: breakfast, lunch, or dinner.

Time to prep/cook: 10/15 mins
Servings 3-4 (depends on how full you pack your tortillas ( I made 4 medium sized wraps)

Ingredients: 

• 3 hard boiled eggs
• 8 medium sized cherry tomatoes
• 1 avocado
• 3/4 6oz plain greek yogurt single serving cup
• 1/8 cup slice mushrooms
• 1/2 cup mozerella cheese (shredded)
• Tortilla shells
• Italian Herbs

Instructions:

1. Dice a peeled avocado and place in bowl
2. add the diced mushrooms
3. dice 3 boiled eggs and add to bowl
4. add 1/4 cup of cheese to bowl
5. with a fork start to mash together 
6. As it starts to clump together add the greek yogurt (this will help it squish more and become more of a paste)
7. split the cherry tomatoes in half and set aside
8. Heat a frying pan on medium heat
9. Add a tortilla shell to the pan with a small sprinkling of cheese on the tortilla
10. Once the cheese starts to melt remove the tortilla from pan (this will have heated the shell and make it easier to roll)
11. Spoon avocado egg salad onto tortilla, top with cherry tomatoes
12. Wrap the wrap by folding in sides and pulling main center across the salad, tucking in the edges and keeping the wrap tight as you go (for those that need visual this is exactly what i'm trying to describe http://www.youtube.com/watch?v=5GOnGbTHqN8&feature=related - start at about 50 seconds)
13. once wrapped place back in frying pan, seam down, and let cook about 3-5 minutes or until golden on each side  (make sure to do this to the ends, this will help make sure they remain in the closed position and don't pop open as easily when you eat. 
14. Once all of the wraps are made, serve with a vegetable (i chose green beans) and peach mango salsa
15. Enjoy!!!

BBQ Pulled-Chicken Tacos

This concoction I can take absolutely no credit for (unless you mean eating...because I ate the bejeebers out of these tacos!!) My boyfriend actually is the mastermind of these and I am so lucky to have such an evil genius in my kitchen with me! (Insert super cheesy couple comments here) But seriously, these were made for our UGA football party and were devoured by the masses! (Disregard the looks on my boyfriend's and fellow partier's faces- the taco he's eating is what is important!)

 

Time to prep/cook: 15 min/ 30 min
Servings: lots
Ingredients:

• corn tortillas
• 4 chicken breasts
• 1 lb of green, red, and yellow peppers and onions  (Kroger frozen bag)
• bbq sauce (he used Krafts honey bbq)
• olive oil

Instructions:

1. Preheat oven to 425
2. Using a standard muffin tray - turn the tray upside down and put the tortilla shell between 4 muffin spots (Should create a 4 pointed bowl shape)
3. Can do about 4-5 at a time
4. Bake for 20-25 min till edges of tortilla are golden brown (tortilla should hold bowl shape)
5. Set these aside 
6. In a deep dish frying pan add olive oil and cook the chicken on medium-high
7. As the chicken cooks, it'll turn white, as it does pull at it with two forks this will "shred" the chicken 
8. Add the peppers and onion and keep cooking, until chicken is cooked all the way through
9. Add bbq sauce to taste and moisten
10. Place chicken mixture in a bowl and serve into taco bowls 
11. Enjoy!!