Grown Up Chicken. It's Really Good For You.

Chicken can get really boring. Boring like that shade of lipstick you HAD to get for that wedding you were in two years ago (I promise my future bridesmaids y'all will have stellar cute lip GLOSS).  Boring like waiting in line for the coffee shop to open.  Boring like a bad kiss on an even worse date. 

Here's what happened when I woke up Sunday morning:  I decided to suck up it up and move on (y'all who know, know what I am talking about), I decided to run four miles AND THEN I decided to bake like the coming back of Jesus was about to happen...because undoubtedly so, I will have killer caramel rolls set and ready for that occassion. 

Chicken was thawing in the fridge, my hair was still messy and I was kicking it in an apron and Lululemon leggins (quite the image, eh?).  My Pinterest Boards are overflowing like a spring flood, so this modern day Cinderella decided it was time to alleviate some of that backup.  Enter Chicken Stuffing Creativity 101. 

Chicken (and pork) is a really versatile food.  I know, I know, y'all are probably thinking "but chicken is bland and boring you blonde weirdo!"; BUT here is the kicker, spicing up chicken (much like spicing up the bedroom in a marriage) is actually really easy and fun. 

Go to your fridge, go on and do it, pull out that thawed chicken, any type of cheese you have (the more the merrier when dairy is involved), greens, eggs, and garlic.  THEN go to your cupboard, pull out breadcrumbs,  that lovely girl named PAM, and some salt + pepper. 

Are y'all still with this girl?  Mmk. Here. We. Go.

(1)  Take four eggs and separate them into egg whites.  Toss those yolks (or keep 'em).  Fluff 'em up and sprinkle a wee bit of salt + pepper in.  Mix in your cheese!  For my saucy chicken (it was like a lacy white nighty from VS - confident and basic with a bit of an edge), I used 1/2 cup part skim ricotta, 1/4 cup shredded parm and 1/4 cup mozzarella.  Let that sit aside and get all gooey. 

(2) In a sauce pan, add 1-2 cups chopped greens (I used spinach and asparagus).  Add a few TBSP garlic and saute it like its hot until your greens wilt and the kitchen smells overwhelmingly good (like you just want to take a bite out of the air).  Mix those greens in with your egg/cheese goodness.  TA DA - y'all have your stuffing completed. 

 

(3) The fun part comes when you get to smash that chicken breast into a flat piece of chicken.  Carefull so you don't wreck it; they are a wee bit delicate.  So repeat this for your 4-6 chicken breasts. 

(4) Set up your counter in this order:  Bowl of egg/cheese goodness, Bowl of egg whites (y'all will have to crack a few more), and Bowl of breadcrumbs.  Starting on the far left, fill your chicken with the egg/cheese goodness, then roll it up (pack it and mark it with a B - jk), drop it in the egg whites and then coat that bad boy with breadcrumbs.  Place your stuffed breast seam down in the pan. 

(5) Repeat for all your flattened breasts.  Place those pans in the ove at 450 for 25 minutes.  It's an amazing outcome - the egg white within your stuffing makes it fluffy and lite.  When you bring them out of the oven, top with a little marinara sauce and sprinkle with cheese. 

INGREDIENTS

• Boneless chicken breast (4-6)
• 1 cup breadcrumbs
• 1/2 cup parmesan cheese (shredded)
• 2 cups chopped spinace
• asaparagus (10-12 stalks chopped - should you so desire)
• 1/2 cup part-skim ricotta
• garlic (I use the stuff from a jar)
• Eggs or egg whites
• 1/2 cup mozzarella cheese
• marinara sauce

Eat, love and be merry.  Your tummy will thank me for this recipe.

XOXO,
All they way from MN

Turning 30.

Amazing things happen in life when you least expect it.

My beautiful Momma would tell you that falling in love with life is what happens when you are busy enjoying every day to it's utmost potential. This modern day Cinderella would agree...and then add: a beautiful life starts with being so full of love you are almost ready to burst. The past decade blessed me with so many opportunities: I began my first company, I became an Auntie and a Godmother, I shared in the joy of both my parents finding love AND my Grandmother finding love once again. Our family grew; I bet my Grandpa is looking down from Heaven with a pride so big it would burst the hearts of most boys I have dated. I found an amazing group of girlfriends. I flew across the big pond and experienced Europe all by myself. I survived my first major surgery and our prayers were answered when both my momma and sister came through their surgeries.

With age comes wisdom (and your IQ naturally increases when you turn 30....legit for real, I'm Einstein now). I have learned loving life comes with having the patience to wait for the rest of it to happen. Although I love my family, I believe this girl has had enough "why haven't you found a boyfriend?" confrontations for an entire lifetime (if y'all are reading this, take note). I'm not sure how, but I manage to keep my temper in check while wanting to scream, "YES, I would love to be married and getting ready for Baby #2". Life Lesson #1: have patience.

With age also comes an array of interestingly awful 1st, 2nd and 3rd dates; y'all are just eager to read about the 2nd date which ended in the ER, or the 1st date which ended up having more girls than just me along, or perhaps the 4th date that came with a full lecture on dating men for their money (which I will note is just awful - and why on Earth would you marry a man for money when a girl can make her own?).

This next decade, I plan to fully enjoy life increasingly more. And as my sister would say, share my over abundance of love with everyone all over again. Welcome to Life in Heels and Pearls: 30 and Beyond.

Falling for Fall: Caramel Corn

'Tis the season for family, friends and faith.  A little season this modern day Cinderella likes to call "fall".  What?  You've heard of it too?  Well thank the heavens I am not the only one who partakes in the effervescent season of kitchens which smell of baked apples and yards which look like Crayola created a "Fall" box just for the Midwest. 

Last weekend, my sweet niece and nephew hosted their Annual Halloween Bash.  Lane and Marley sure know how to throw a party for the little peeps and the big peeps. Abby and Justin so graciously hosted us, filled our bellies and made for another memorable gathering. 

Abby was generous enough to let me handle the desserts.  I secretly LOVE when she hosts as I always get to bring the goodies.  This year, I went with my never-fail pumpkin-esq dessert extravaganza. 

The great thing about fall gatherings is no one is concerned about how much they eat or what the calorie consumption is.  I think biologically we are all ready to fatten up and prep for the cold (shhhhh....) months ahead.  Not only is it a season centered around family and friends but it is also a season centered around mouth-watering-foodgasm recipes. 

Y'all keep up if you can....

  (are y'all drooling....pretty sure you should be) 

Ingredients
8-9 cups popped popcorn (you can use the bag or the kernels and if it is kettle corn, all the better)
1 cup packed light brown sugar
1/4 cup unsalted butter (yes, it needs to be unsalted)
1/4 cup light corn syrup
1.5 tsp pumpkin pie spice
1/4 tsp cloves
1/2 tsp salt
1/4 tsp baking soda
1 package white chocolate chips (I LOVE Hersheys)

Directions

1. Pop that popcorn and remove those kernels!  None of your guests want to chip a tooth. 
2. Preheat the oven to 250.  Not a bit above and not a bit below.
3. In a sauce pan, small, melt your butter on low heat.  Don't brown it. 
4. Add brown sugar, pumpkin pie spice, cloves, and corn syrup, to your butter.  Increase the heat to medium high and mix.  Let that pan of yummy deliciousness melt together and begin to boil. 
5. Once it boils, leave it alone for 4 minutes (I know, it is difficult).
6. Remove from heat, add baking soda and vanilla. 
7. Listen to the fun sounds the pan makes when you add the vanilla.  Serious y'all, I was in AWE.
8. Mix, mix, mix.  The delicious caramel mix will begin to look glossy.  Once it thickens, you know it is ready to meet the popcorn.
9. In a big bowl, mix the popcorn and the caramel from your sauce pan.  Mix, mix and mix until it looks covered.
10. Spread into a large baking pan (I like to use a turkey-size roaster pan).
11. Place that bad boy in the oven for 1 hour and make sure you stir AT LEAST every 10-15 minutes. 
12. Once your timer goes off, remove it from the oven and pour the caramel corn onto parchment paper.  Spread it out and let it sit for a bit.
13. In a microwave safe bowl, melt the white chocolate chips.  Make sure you melt like this:  20 seconds, mix, 20 seconds, mix, 20 seconds, mix, etc. 
14. When you know its all melted, pour into a little ziplock baggie and snip off a little corner.
15. Drizzle over your caramel corn and let sit for at least 1 hour.

1. OMG IT LOOKS DELICIOUS
2. Store it in ziplock baggies and enjoy.  Brag. Spread the love.  Share the joy.

XOXO,
All the way from MN

Auntie to the Rescue: Yummies for Sensitive Tummies.

I've not yet introduced y'all to my insanely sweet, handsome and ridiculously smart nephew.  Meet Reese.  97% for weight at 10% for height.  He is a whole 'lotta goodness packed into one sweet little bundle.

We have a load of fun together.  He's taught me the art of wrestling, watching bulldozers and the sweetness which a little boy can bring to this modern day Cinderella's life.

This weekend, with my family, we explored Nate's 101 Market in Elk River.  For my fellow Minnesotans, if y'all have not yet been, I seriously recommend bringing your little peanut(s) for a trip.  The place was a child's harvest wonderland; we explored everything from pedal carts to duck races and llamas (yea, just like the book "Is Your Momma a Llama").

I could go on and on and on for a million years, bragging him up.  Someone asked me this weekend if Reese makes me want my own soon; my response (if you've read my blog you know just how much I look forward to the day I become a wife and mother), of course put a bit more graciously, "heck yes"!

A few months ago, he was diagnosed with an allergy to peanuts, milk and eggs.  If you've read my blog before, y'all know that I cook with three main ingredients:   Butter.  Milk.  Eggs.

This changed pretty quickly.  I've not come to terms with the idea of "vegan" baking and cooking, so getting creative can be a little difficult, especially since I know how much little people love Kraft Mac 'n' Cheese....BUT have no fear, Auntie is here.  I decided that being "World's Best Greatest Auntie" includes adjusting my love for cooking to fit this little man's needs.  But seriously y'all, who could resist that sweet little smile.

I have spent much time getting to know vegan-style products.  My heart hates buying anything premade (1) trust issues and (2) EWWWWW.  Thus began the start of my newest baking craze.

We have tried a few out.  This handsome little devil's smokin' hot Momma made him a delicious zucchini bread and his smokin' hot Grandma made him Reese-Friendly Fried Chicken (recipe to come). Enough about us.....let's get to the good stuff.

For those of you that know the food-blogger world, there are some amazing men and women out there sharing what they know.  I'm a big huge gigantic fan of anything Paula Dean fixes up and my sweet southern best friend's momma (Mrs. Bradford makes an insane southern dinner).  The swap to a 'different' way of cooking has been a challenge - but when have I ever turned down a good challenge (insert comments now)?

My newest addiction is this beautiful young lady's blog.  Megan from Detoxinista, not only is she gorgeous and smart but she also has some of the most amazingly delicious recipes and I cannot post my new favorite without giving her full credit where credit is due (think my favorite country song - "I gotta give credit where credit is due").

Vegan Mac 'n' Cheese

Looks BETTER than Kraft!

A little bit of healthy makes a little tummy happy!  Here is how....

For the Cheese
1.5 cups raw cashews
3 TBSP fresh lemon juice (I used the bottled)
3/4 cup water
1.5 tsp sea salt
1/4 cup nutritional yeast
1/2 tsp chili powder
1/2 clove garlic
pinch of turmeric and cayenne
1/2 tsp mustard (I used dijon - but you can use yellow)

For the Pasta
8 ounces of pasta (your choice - you can use rice, regular, brown, colored, purple or homemade - purple is clearly a joke y'all - but whatever floats your noodle)

A little add in FUN

• veggies (fresh or frozen)
• chicken
• any meat (or faux meat)

Just follow my fave blogger friend's instructions below and you will have a phenom masterpiece coming out of your oven! 

1. Preheat the oven to 350F (If you are adding roasted broccoli to your dish, this would be a good time to start preparing that, so it can roast in the oven while you work on the rest!) You should also start boiling some water to prepare your pasta.
2. If you have a Vita-Mix, or other high-powered blender, making this sauce is incredibly easy. Simply throw the first ten ingredients into the blender, and blend until smooth and creamy!
3. If you do not have a high-powered blender, don’t worry– you can easily use a food processor or blender to process the cashews first, until they are finely ground, or ideally, a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until thick and smooth.
4. At this time, you should check your pasta. Once it’s cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce.
5. If you’re adding any roasted or sauteed veggies, this would be the time to do it. I highly recommend adding roasted broccoli to this dish!
6. Serve immediately while hot, or move on to the next step for baking.

Baking Instructions: (optional)

1. Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper. Bake at 350F for 20 minutes.
2. Let cool for about 5 minutes, then serve!

Xoxo (from Minnesota)

Too long.

I cannot believe how long it has been since I've blogged.  I feel like I've neglected my baby :(

It's a new year, with new adventure and so many new stories to tell.  I've also been busy in the kitchen.

Stay tuned for an update on this Modern Day Cinderella's adventures....


Xoxo,
From Minnesota

So This is Love.

In the movie, Cinderella sang "so this is love" while on her hands and knees scrubbing the floor for her evil Stepmother.  I like to think that she did a damn good job too.  This modern day Cinderella also scrubs the floor on her hands and knees (only because my Grandma says that's the only way to get it clean) but sings to a little different tune when it comes to "so this is love"....

Growing up in North Dakota, one could always bet that a family gathering of some sort would have three food staples:

1. Beans.
2. Potato Salad.
3. Bars (like the really, really yummy kind)

Although the Fairy Godmother makes one heck an abso-amazing seven-layer bar (and Mom, I love all your cooking), my Great Grandma Peter made the best Special K bars.  When we were little she would bring them to family events in the old school silver pans that the top slid on with (don't worry, I have two of these bad boys in my kitchen)....and in permanent marker was the name of the woman who owned the pan (and the bars in it).  No matter how small or large she cut the bars (with a butter knife mind you) there always was the perfect amount of peanut butter, chocolate and butterscotch goodness inside each bar.  

Grandma Peter's recipes were either in her brain (my Grandma Shirley points to her head each time she tells this story) or written down.  For the life of me I still cannot figure out what she mean by "just a touch" but Grandma Shirley says that means you put a little in, stir, taste and repeat until you get it right and when asked Grandma would always say "oh no I never use measuring cups or spoons", to the question of how do you know how much to put in.  She would just say "you just know".  

There is one recipe I have mastered that my Great Grandma Peter created.  I changed a few things (because at least 10% change makes it not copying) for this post but you can bet your bottom that this is one heck of a dang good recipe.  So this is what I call love:

Ingredients:

• 6 cups Corn Flakes
• 1 cup corn syrup (yup, the high fructose good-for-you kind)
• 1 cup peanut butter
• 1 cup sugar
• 1/2 bag (small bag) butterscotch chips
• 1/2 bag (small bag) chocolate chips

Directions:

1.  Pour the 6 cups of Corn Flakes into a big mixing bowl.  

2.  Place 1 cup sugar and 1 cup corn syrup (the good-for-you kind) into a small saucepan on low to medium-low heat. Stir consistently until it reaches a low boil.

3.  Place 1 cup peanut butter (you can use the generic kind) into the low boil sugar/corn syrup mixture, remove from heat and stir. 

4. Pour the melted peanut butter, sugary concoction into the measured bowl of Corn Flakes and stir until all is coated. 

  5.  Spray a 8.5 x 10" pan with non-stick cooking spray and pour the coated cereal from the bowl into the pan.  Use a spatula to flatten and mold the coated cereal to cover all areas of the pan. 

6.  In a small, microwaveable bowl, place both the 1/2 bags of butterscotch + chocolate chips.  Microwave on high for about 50-60 seconds. Remove, stir and if not melted, place back into microwave for increments of 15 seconds.  The first 60 should get you there!  

7.  Pour the melted chocolate + butterscotch delicious-ness over your pan of coated cereal.  Let cool for about 30 minutes.  Cut and love :)

Lessons of love were learned each time I have made this recipe.  I knew I had it right when the Fairy Godmother quietly whispered "oh these are really, really good".  So although this recipe does not involve a Prince Charming (although someday perhaps)....this modern day Cinderella still sings to the tune of  "so this is love".  

XOXO,

Danika

Little Miracles.

This modern day Cinderella has found that happiness exists in every faucet of life.  And the kind of happy that exists to the extent that I wish I could bottle it up and give it out to everyone happy. 

This June I experienced the most amazing moment of my life (well it was more than a moment...great work Megs!), the birth of Riley James.

He is so beautiful and handsome and perfectly perfect.  I spent the last month before he was born with his momma, my best friend.  He moved in her belly and as much as he might hate me for admitting, I thought he was a little girl.  The moment he was born the whole world changed; it was breath-taking. 

His mommy and daddy asked me to be his Godmother.  I can't explain how honored I was that very moment and I hope that I live up to every single part of what it means to be such an important part of his life. 

Each time I hold him I am reminded of how amazing God is and how miraculous the gift of life can be.

My Grandmas still call and ask where Prince Charming is.  I keep telling them that this Cinderella just has not found her glass slipper red heel...