Warm, Spiced Gingerbread

Comfort foods are very inviting, especially during the fall and winter months.  Certain foods reminds us of the fall, warm, spicy gingerbread being one of those.  I guess that's why my oldest son told me in the car the other day, "Mom.....Can you make some gingerbread?"  In a previous blog post, I told you guys that my oldest is the pickiest, most critical food critic that you'll ever meet.  If he requests a particular food or dessert, it must be GOOOOOODDDDDD!  I always tell him that's he's a tough customer. 

My mother used to make gingerbread when I was a little girl. I remember smelling the spicy aroma, infused with molasses, ginger, and cinnamon.   This is probably the recipe that reminds me of her the most when it is baking; and when I'm eating a tender, moist, spicy piece.  This recipe is a derivative of my mother's, with my own personal twist.  I'm not sure where everyone is located geographically, but here in Cincinnati these fall nights are now pretty cool.  What better way to relax on a Sunday evening that with a slice of gingerbread.  Add a scoop of vanilla ice cream and some caramel sauce and you'll have a wholesome, sinfully delicious dessert!

Don't forget to let me know what you think about this one.  This is definately a keeper!

Cheezy Burritos

OLE'! Burritos; A quick easy comfort dish for those busy work week nights.  This is a dish that can be made early in the week and enjoyed later.  This is something sooooo easy, sooooo quick, soooo simple you can make it after work and before or after kids sports!  Ok, I think you get the picture.  These burritos are flavorful, and kid friendly.  Please see the recipe below. Beware......You may want to make double, because trust me, this will go fast in you house, like it does in mine.  My kids can't get enough of this dish.

Eazy Cheezy Burritos

1 lb ground beef
5-6 soft tortilla shells, burrito sized
1 packet of taco seasoning
1/2 cup diced onion
8 oz picante salsa (I use medium for an extra kick)
sharp shredded cheddar cheese
sour cream (optional)
refried beans (optional)
salt and pepper to taste


Preheat oven to 375 degrees.  Brown ground beef with onions, salt and pepper to taste.  NOTE:  Not much salt is needed, because the taco seasoning has plenty.  I personally do not add any salt.  Make sure no pink is remaining.   No pink meat please!!!!  drain beef, add contents of taco seasoning packet to beef and follow instructions on the packet.  Simmer ground beef mixture for about 8 minutes.  Turn heat off and immediately add  the salsa, stir to incorporate.  Take 5-6 soft tortillas, spread one long strip length wise of sour cream,lightly sprinkle cheese, spoon the ground beef mixture into the center of the tortilla.  This is the most difficult part of this recipe....Rolling the burrito.  You may have another method, but this is what works for me, if you have a method that you think is better, please share!  Fold over the sides of the tortilla about an inch over on each side.  While holding the sides, begin rolling up from the side of the tortilla closest to you, until you have a roll.  You may secure with a toothpick if necessary.  Repeat 4-5 times, until all the beef is used. Place the burritos in a baking dish that is sprayed lightly with non stick butter spray.  Place each burrito in the baking dish, so that they fit snugly next to one another.  Generously sprinkle all of the burritos with cheese.  You may add refried beans on top of the burritos under the cheese, or inside the burrito with the beef.  Bake on 375 for 15-20 minutes, until cheese is completely melted; ooey and gooey!  Allow to cool for 5 minutes, and enjoy!

Fresh, Flavorful Green Beans

In rememberance of my Grandmother, who's birthday would have been today;  this post is dedicated to her! My Grandmother was big on fresh green beans!  One of the most versatile, tasty green vegetables there are.  You won't meet too many people that don't like green beans, and what better way to enjoy them than FRESH!  That's right, I'm going to show you how to make FRESH green beans.  I remember as a girl my Grandmother purchasing the produce plastic bags full of fresh green beans during the holidays.  My job was to tackle the mounds of fresh green beans by snapping off the ends and snapping each individual green bean in half or in thirds.  My Grandmother usually only made fresh green beans on holidays, but I'm going to show you how to make these in a manner that isn't too time consuming.  I usually make these on the weekends, but really, with enough time, about 2 hours total, you can pull this off.  Don't be scurrrrred, try making these, you will not be disappointed.  These fresh green beans will put canned ones to shame!

Fresh Green Beans

1 pound fresh green beans

3-14 ounce cans chicken broth

1/2 cup water

1/2 of a medium sized onion

1 smoked turkey tail or pork jowl meat (for flavor)

1/2 teaspoon of salt- more or less to taste

1/2 teaspoon onion powder

1/8 pinch of cayenne powder

In a medium sized pot or sauce pan empty the contents of 3 cans of chicken broth, and 1/2 cup of water.  Turn stove on medium heat, enough to create a rolling boil.  add one smoked turkey tail to the broth or 2 thick slices of pork jowl bacon.  Dice your onion and add to the broth, add cayenne, onion powder,salt and pepper to taste.  Allow the broth, onions, and meat boil for 20 minutes. In the meanwhile, take each individual green bean and snap off the very end of the tips on each end, and discard the tips.  Snap each green bean in half or in thirds until all are completely snapped in half.  Once complete, add the green beans to the boiling broth.  Allow green beans to boil for 5 minutes, then turn heat down to low, cover and allow to simmer for 1- 1 1/2 hours.  After an hour has passed, check green beans every few minutes for doneness.  Do not let them over cook and become mushy.  Please ask any questions below, or just post a comment, I would love to hear from you!

Warm, Sweet Cinnamon Apples

As we enter the fall season, the first thing that comes to mind when thinking about fall comfort dishes is apples.  Warm, sweet cinnamon apples; you know, like the ones that are baked in an apple pie.  The aroma of warm cinnamon, brown sugar and apples simmering on the stove, spreading it's sweet, pungent aroma throughout your home.  Kinda reminds you of Grandma, or maybe your mom huh?  Are you drooling yet???  Well, drool no more!  I'm going to help you make your own!  This is a fail proof recipe that is easy for any novice or skilled cook.  Please feel free to leave a post, comment or question.  Don't be shy!

4 Granny Smith or gala apples (peeled, cored, and sliced)
1/2 cup packed brown sugar
2 tablespoons butter
1 teaspoon cinnamon
1 teaspoon lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract
a dash of table salt

In a medium sized saucepan on medium temperature, melt 2 tbsp of butter, and add the 1 tsp lemon juice. Add your sliced apples.  Next add cinnamon, nutmeg, brown sugar, salt.  Stir 3 times to combine.  Cover pan with lid, cook for 2 minutes.  Turn burner down to low, add vanilla extract to apples and stir to combine evenly.  Simmer on low for about 8 minutes, or until fork tender, but not falling apart or mushy.  That would be bad!
Enjoy!!

YOUNG WOMEN CAN'T COOK!! CREAMY BANANA PUDDING

I absolutely love making banana pudding!  What a refreshing summer time comfort treat!  What better way to make and enjoy a banana pudding, but  completely from scratch.  That's right, I said completely from scratch.  No use of the powder instant vanilla pudding here.  Please don't let this discourage you.  The vanilla pudding recipe is very simple to make, and trust me when I say; When you taste this recipe, you will NEVER go back to box mix vanilla pudding.  Trust me.  The box mix just doesn't do justice to a banana pudding.  Of course this is my opinion.  Told ya'll I was a Midwestern girl with a Southern flair for cooking and baking.  Maybe this is because the South is in my blood.  My mom was from a small town in Kentucky, and my dad from a small town in South Carolina.  Anyway, see the recipe below, and a picture.  Sorry, no live footage for this one.  My husband was rushing me because my banana pudding is to die for!  Kidding, but the banana pudding is to die for!

Homemade Banana Pudding

For the vanilla pudding:
3/4 c sugar
1/4 c cornstarch
1/2 tsp salt
2 1/2 cups milk
4 lg egg yolks
3 tablespoons unsalted butter
1 tablespoon + 1 teaspoon vanilla extract



1 box of vanilla wafers
4 very, very ripe bananas (you know the ones with the brown spots)
1 tablespoon of lemon juice


In a sauce pan, combine sugar, cornstarch, and salt.  Slowly add milk to the mixture with the stove burner set on low temperature.  Gradually mix in egg yolks one at a time, with a whisk.  Turn burner up to medium temperature, and whisk constantly.  Allow custard to thicken, this process is the longest, but still not too long.  Be prepared to whisk for 8-10 minutes.  You must constantly whisk to prevent scorching, do not stop.  Once custard starts to bubble, as in a slow bubble, turn heat down to low, and whisk for one more minute, then remove from heat. Add butter and vanilla extract, and stir thoroughly. Bring to room temperature.  After 40 minutes, you may refrigerate the pudding to accelerate the cooling process. 


Layering the banana pudding and putting it all together.


Unfortunately, I didn't count how many vanilla wafers I used, but I will say that only about 1/8 of the box's contents remained.  So......Layer a glass casserole dish with vanilla wafers.  You want to make sure your bottom layer has as a nice amount of wafers, as to cover the bottom of the dish as good as possible.  next slice your bananas about 1/4 of an inch thick and place all of the banana slices in a bowl with a lid.  Pour lemon juice over the bananas, secure the lid, and toss thoroughly.  The acid in lemon juice preserves sliced fruit, and keeps it from browning, and keeps your banana pudding fresh, and appetizing to the eye.  Lemon also enhances the flavor of fruit when used in a dessert.  Shake off excess lemon juice, I placed mine on a cooling rack with a paper towel underneath to catch the drippings.  Place a layer of bananas on top of vanilla wafers in dish.  Use approximately 1/3 of what you have.  Add 1/3 of your pudding on top of bananas, and spread evenly, next repeat with vanilla wafers, (Not as many as the first time), bananas, and vanilla pudding.  Repeat these steps until all of your ingredients are used, ending with vanilla pudding.   You may crush up the remaining vanilla wafers and add to the top of the dessert, you may also put bananas on top if you have any left over.  Serve in a dish, or a brandy glass (minus the brandy of course!) feel free to top with whipped cream and enjoy!  (whipped cream not necessarily necessary).

Young women can't cook. Homemade chicken salad

Hello ladies and men alike. I am a young Midwestern woman with a southern flair for cooking and baking.    Men, please don't feel like you can't view my blog posts, or create recipes from this site because it is entitled, Young women can't cook.  I want everyone that is interested in learning how to cook, further develop their skills, or are just looking for new ideas to read, comment and participate on this blog.  I named this blog "Young women can't cook"  because I often hear. "Young women just don't know how to cook like my momma."  Or, "These young girls are always feeding their kids fast food."  I'm here to prove these people wrong, and yes young women can cook.  I am 33 years YOUNG, and I balance raising 2 kids, my oldests sporting events and extra curriculars, and a daytime career.  After all is said and done I still find time to make a home cooked meal on a regular basis.  (Notice I didn't say daily : )  I prepare meals 3-4 times a week, and allow enough for leftover in between time.  I've been cooking since the tender age of 8.  My first independently prepared meal was sausage, eggs, and toast.  I made this after my mother told me NOT to cook on the stove because I was too little.  Well I surely proved her wrong (rest her soul), the same way that you all will prove your naysayers wrong.  My mother was impressed and enthralled that I could make a meal on my own, without burning the food or myself.  Below you will find my 1st recipe posted to this blog.  It is for a flavorful, simple chicken salad.  What better than refreshing chicken salad on a hot summer day.  Well, the 1st day of summer (which is today) to be exact.

Homemade Chicken salad

• 2 large bone in chicken breasts, roasted.  Or you may use a store bought rotisserie chicken
• 2 hard boiled eggs
• 1/4-1/2 of a medium sized yellow onion
• 1/4-1/3 cup of sweet relish
• 3-4 heaping tablespoons miracle whip or mayo
•  3-4 dashes black pepper
• 1 dash table salt
• 2-4 dashes dried dill (adjust as necessary to your taste)
• 2-4 dashes celery salt (adjust as necessary for your taste)
• 3 small drops hickory flavored liquid smoke
• 2-4 dashes paprika for garnish

Other optional ingredients:

Seedless grapes

almonds

walnuts

cranberries

celery

First allow your relish to drain on a paper towel to soak up majority of the liquid.  This will prevent you chicken salad from having too much liquid and turning into a runny mess.  Pick chicken off the bone by hand or cut off with a knife and place in a medium sized bowl.  Be sure to discard the skin if any from the chicken.  Who wants chicken salad with fatty, greasy skin....YUCK!!  Next after your boiled eggs have cooled, dice them up and add to the bowl with the chicken.  Then dice your onion up small and add to the bowl.  Scrape the relish off of the paper towel into the bowl, and add your miracle whip/mayo.  I prefer the taste of miracle whip, but I will let you be the judge!  Start by adding 2 heaping tablespoons and stir thoroughly.  Then add additional if necessary.  I used 4 in my recipe.  Add your dill, celery salt, and 3 tiny drops of liquid smoke.  Add these ingredients sparingly, and increase slightly as necessary to achieve the taste that you want.  Mix thoroughly.  Smooth chicken salad out on top and and a few dashes (not too much) of paprika for garnish.  Chill for 2 hours and serve.  Unless you're like my best friend and like your chicken, tuna, and potato salads warm; in that case dig right in!  This recipe yields about 5-7 sandwiches, depending on how much filling you like.  I like alot!!