It's Friday...Free Recipe Time!

An Ode to Rosemary

(and Chicken)

Rose·mar·y [rohz-mair-ee, -muh-ree] noun, plural -mar·ies.

An evergreen shrub, Rosmarinus officinalis, of the mint family,

native to the Mediterranean region, having leathery, narrow leaves

and pale-blue, bell-shaped flowers, used as a seasoning

and in perfumery and medicine: a traditional symbol of remembrance.

Ahh, doesn't that sound heavenly?

And a day of remembrance we had preparing for this!

Memory Number Uno - we have recently returned from

what our family deems, the most beautiful place in America -

the beautiful beaches along Scenic Highway 30A

in the Florida panhandle (between Destin and Panama City).

WHERE, I might add, we visited one of our favorite spots,

ROSEMARY beach!

Memory Number Dos - as we were shopping for ingredients

for this recipe, we were reminded of the fragrance

that was on our hands and that was filling our car.

We had just returned from the home of some

dear friends gathering a bucketful of said ROSEMARY!

Mmm, heavenly.

and Memory Number Tres - a rather strange memory,

our check out girl's NAME was ROSEMARY!

How freaky is that?!?

Okay, so, enough rambling and reminiscing...

we've got some cookin' to do.

Today's recipe may not even count as a 'recipe'

but more of an 'idea' - so, use it up!

I recently had the privilege of cooking this Rosemary Chicken

for the Singing Men of East Texas led by

my amazing boss and my awesome husband

gets to be a part of!!!  What a treat!

(So do not be alarmed by the mass quantities of

chicken shown in these photos - over 200 pieces).

This is sooo easy, you could do it with your eyes closed!

THINGS YOU WILL NEED

Fresh Rosemary

Chicken Pieces - raw, thawed

Chopped/Diced Garlic

Salt/Pepper

Cooking Spray

Olive Oil/Butter

Roasting Pan/Casserole Dish

Oven  :)

First off, you must find a friend that has loads of rosemary

and wouldn't mind you snipping a handful of.

Nextly, you need chicken.  What kind of chicken?

Any kind you would like.  How's that?!

At home, for this particular recipe,

we prefer chicken thighs - skin on, bone in.

But for this particular night and group of people

we were feeding, we chose a mixture of

chicken thighs, breasts, and drumsticks.

You decide how many mouths to feed and purchase

whatever variation you need!

With me so far?

Now it's time to season the thawed, raw chicken.

First off, I understand that there are some people out there

that are on a very limited sodium diet, but if you are not,

please, please, please do not be afraid of

salt and pepper in your food!

I believe the reason some foods don't taste as good as they should

is rarely because someone is a bad cook,

but simply because it lacks enough of this simple ingredient - salt.

I'm not saying be a salt hog, but you would be surprised

how much better your food would be if you added salt

DURING the cooking process, NOT after.

There's just something about adding salt WHILE

you are cooking chili, spaghetti sauce, soups, and meats

that you just cannot reach the same level of goodness

if you add salt after cooking.  In fact, I believe

 it takes MORE salt afterwards and the flavor is still

never quite there. 

SO, spray a nice baking dish

(preferably some type of metal roasting pan -

however, glass would work as well)

with cooking spray liberally OR

if you are using chicken breasts,

drizzle your pan with olive oil and

a few tablespoons of butter.

Those boneless, skinless chicken breasts

will need a little fat in the pan!

NOW, apply salt and pepper on ALL sides of your raw chicken.

Don't be scared.

Place seasoned chicken pieces in the baking dish

Now, liberally sprinkle, dab, drop or spread

diced/chopped garlic all over the chicken.

Again, do not be afraid. 

Do you know how good garlic is for you???

NOW, your kitchen is a bout to go over the top

with some amazing smells.  As if the garlic wasn't amazing enough!

Take your gently washed/rinsed rosemary stems/branches

and either cut them into 2-3 inch pieces or hold the

rosemary over your baking dish and snip, snip, snip

the rosemary randomly all over the chicken.

If you would rather not have little flecks of rosemary

all in your chicken, I would suggest tucking

a 2-3 inch piece of cut rosemary underneath

each piece of chicken.  So far so good right?!

Now, pause for a minute and just breathe in the yumminess! Ahh!

Okay, back to reality.

Place chicken in your preheated 375 degree oven

for about 40 minutes -  if they are nicely spread apart.

We usually have to cook ours an hour or so (for our family)

because we usually cook 15-20 thighs.

You will know they are done when the skin-on chicken

is nice and golden and crispy! Mmm.

Please note that if you are baking this using chicken breasts,

you must flip them several times during the cooking process

to keep them from drying out.  It's not a bad idea

to keep an eye on the thighs as well and you may

want to flip those once or twice...

stirring the rosemary around as well so that it will not dry out.

And there you have it!

Although we were not responsible for any side dishes for our chicken,

it goes great with most any side dish

because the flavor is not at all overpowering.

Now, go ye therefore....and EAT!

Free Recipe Friday

Welcome back to FREE RECIPE FRIDAY,
where you can pop in and pick up a recipe at no charge :) 
Today's recipe is brought to you by "HeatWave 2011!" 

On this Free Friday, we are servin' up GAZPACHO.
Gazpacho with Shrimp and Corn to be exact. 

Say it with me...guh-SPAH-cho...

OR, if you're from East Texas...guz-POCH-ohhh). 

Raise your hand if you've ever tried it!? 

Raise your hand if you've never heard of it!? 

Okay, so, quick foodie lesson. 

Gazpacho is a cold, tomato-based raw vegetable soup,
mostly consumed in the summer months

due to it's cold temperature and acidic bite.
There are many versions and variations,
but generally they all keep with a tomato base,
along with cucumbers, red onions, garlic, olive oil
and some type of vinegar or lemon juice....and most often
accompanied by some crusty bread or croutons. 

Lesson is over.

Let me first start off by saying that I have never actually had any desire
to eat COLD SOUP.  I can handle most all foods
at room temperature, even coffee...
but COLD SOUP?  Not so much.
But when I came across a blog with a recipe for Gazpacho on it,
the pictures made me want to try it instantly. 
And in case you didn't know,
the temperatures outside are definitely screaming 'summer months!'
So it was time to venture out and give it a try...and WOW!
This is also a great, simple, 'do ahead' meal -
and looks and sounds so fancy and bistro-ish! 

Gazpacho is also deceivingly filling,
especially with a few shrimp in your bowl!
It is SO yummy and fresh tasting,
I believe I will go eat some leftovers now!

Follow along and you too can learn how to create this very easy,
make ahead 'liquid salad.'

Gazpacho with Grilled Shrimp and Corn

4 med. ripe tomatoes | diced (we used grape tomatoes)

2 med. red bell peppers | seeded, deribbed and finely chopped

(we used one large orange one)

2 med. cucumbers | peeled, seeded and coarsely chopped

1 med. red onion | coursely chopped

2 cloves garlic | minced

2 cups chicken broth

Side Note:
(we used 'Better Than Boullion' paste for ours - a very good product 
and is also available in beef, ham and tomato!  
If you are not using homemade broth,
please look for products that do not list salt as the first ingredient -
did you know that the ingredients
on products are listed in order of quantity in the product?)

1/3 cup red wine vinegar

dash of Tabasco

pinch of cayenne pepper

2 Tablespoons capers, drained

salt and pepper to taste
- - - - -

1/2 lb. (about 18 large shrimp) | peeled and deveined

2 ears fresh corn | peeled

olive oil for brushing corn

1/4 chopped fresh cilantro for garnish

Place the first 11 ingredients in a large bowl and stir to mix well.

Transfer half of the mixture to a blender or food processor and process until smooth.

Return mixture to the bowl and mix well.
Taste for seasonings and adjust if necessary. 
Cover and refrigerate for at least 4 hours or overnight
(Great to make ahead!).

For cooking the shrimp and corn, you can grill them both or saute in a very hot pan as we did. 

We even used CANNED CORN!  We drained it, and sauted it in a very hot skillet with a little butter and salt and pepper until some of the corn started turning golden brown. Add to the gazpacho.

If you grill the corn, brush with butter or olive oil while you turn the corn.  When the corn is cool enough to handle, scrape the corn from the cob and add to the gazpacho.

The same goes for the peeled, deveined shrimp.  You can grill it or saute in a hot skillet.
After we removed the corn from our hot skillet, we added the shrimp with a little olive oil and salt and pepper.  Either way is fine.

NOW, to serve, ladle the gazpacho soup into shallow bowls,
top with some shrimp (grilled or sauteed)
and sprinkle with some cilantro. 
Serve with some warm crusty bread such as ciabatta.

Enjoy this Free Recipe Friday!

Free Recipe Friday

  Welcome, welcome, welcome...to the new weekly series we are calling Free Recipe Friday, where we share free recipes with you!  Some new, some old, some tried and true.  We will give you, hopefully, easy to follow instructions with some enticing pics taken by
Shelby Taylor Photography! 

(On a side note, food styling/photography
is way harder than it looks!!!!)

 

  The first recipe out of the bag is one I had to re-create because I was craving it.  Before you boo and hiss because it's 'just a salad' - please remember it is 893 degrees outside, we haven't had substantial rain here since, well, I can't remember - springtime???
So, recipes that require turning the oven on
have kind of been on the back burner (no pun intended, ha). 

  On our recent vacation to the amazing Florida panhandle, we had dinner with some friends at Wild Olives, a little bistro/market in the Seacrest/Rosemary Beach area.  They had some really neat things on their menu and I ordered the Mediterranean Salad.  Probably not a new creation by any means, but to this East Texas gal it was!  The entire time I am eating the salad I am dissecting it and thinking,
'I am making this when we get home'...so...VOILA! Enjoy! 

DISCLAIMER: I would like to remind you that I am not much of a 'measurer' when it comes to cooking - some of you know this...and I'm sorry if it drives you insane. 
When I was watching an old cooking show on PBS recently
(an authentic italian cooking show with Lidia Bastianich)
her quote really struck a chord with me. 
I thought, 'ahhh, YES, that's IT...that's ME!' - so here it is...
to encourage YOU to get comfortable in the kitchen...
and 'let go' sometimes!

"Cooking is...yes, about following a recipe...but at some point, you gotta let go of the recipe
...you got to be in control"
- Lidia Bastianich (in her thick italian accent!)

So, henceforth, please be understanding in my recipe 'guestimates'
it'll be okay, really...I promise...be brave!

WHAT YOU WILL NEED:
Mixed Greens - WHATEVER YOU LIKE (we used the Spring Mix, sold in a plastic container)
Grape Tomatoes - halved - we would have preferred homegrown, but the next best store bought thing with flavor is either Grape or Roma Tomatoes
Kalamata Olives - pitted, sold in a jar
Feta Cheese - crumbled
Diced Red Onion - (sadly we had to omit, because we didn't have any)
Diced Cucumber - cut in half lengthwise and seeds scraped out (this keeps your salad crispier)
Shrimp - about 1 lb. - (peeled) grilled, sauteed, steamed, baked, however you'd like them quite frankly!

Dressing ingredients:  The icing on the cake for this salad!
     (Believe it or not, I DID measure these ingredients)

    Whisk the following ingredients together in a medium size bowl -

     this made PLENTY for 6 adults with a cup or more leftover.

1 1/2 cups good olive oil
1/2 cup red wine vinegar, plus
2 tablespoons red wine vinegar
1 teaspoon sugar
1 1/2 tablespoons oregano
        (I used way less, only because I do not care much for oregano - remember, make it your own!)
1 1/2 tablespoons basil
2 teaspoons salt
1 tablespoon onion powder
1 tablespoon fresh minced garlic clove (or to taste)
1 1/2 tablespoons Dijon mustard
1/3 cup parmesan cheese
1/2-1 teaspoon fresh ground black pepper (or to taste)

Taste for saltiness and pour into a bottle or container.

For our salads, we kept the different ingredients in small bowls

and then placed a handful of greens on our plate 

and topped each individual salad with our fav ingredients,

swirled the yummy dressing on it

and ate it up along with some crunchy garlic bread.

YUM!



Now, see?  That wasn't so hard was it?! 

Try it, your taste buds will thank you!

Mmm, delicious! 

See ya next week!

meatloaf monday



I know to some of you, the word 'meatloaf' kind of makes you say blek - as it did for me growing up - even now, it's not my most favorite 'meal' out there...yet, it is such a comfort food - and once it's on the table, I DO enjoy it...and my husband really LOVES it, so there!

On this sort of Mundane Monday, and the first full day of spring, the first back to reality day after a glorious spring break week...well, this day just cried out 'easy meal night'!  A simple meal maybe, but flavor-less, no way.  There's just something about spreading that traditional catsup on top of that meatloaf, cracking fresh black pepper on top and then covering with fresh slices of bell peppers...as I put it into the oven, my mind says, 'aww that's just like mom used to make it' - maybe THAT'S the comfort part.  Then there's the what goes INTO meatloaf...THAT is the REAL mystery...sort of like tuna salad! Some things I just can't trust unless I have personally made them...please tell me I am not the only one that does this?!?!!
In our family, meatloaf has traditionally never had the exact same ingredients each time, but they've all come from a master list of ingredients that always stayed the same.  What is chosen from that master list just depends on what is in the pantry at any given time. 

Our master list always consisted of:
eggs (sometimes one, sometimes two)
diced onions
garlic (chopped and powder)
raw oatmeal
crackers (saltines or ritz)
rice
breadcrumbs
milk
dry onion soup mix
catsup
salt/pepper
sliced bell peppers
Then, on any given evening that meatloaf is to be made - we choose any variety of these ingredients to add to a pound or so of ground beef...but we always, I mean always, spread catsup on top...even if we don't lay cute little bell pepper slices on top...the catsup is a must!
How do you like YOUR meatloaf???



she's ALIVE!

yes, yes, yes...I know, I know...but the important thing is, I'm here, I'm back - and now that we are 'post wedding', I have a good chunk of 'free' time back! NOT!

I have recovered my password to this bloggity blog (it'd been so long since I had been on here, I...uhhh, uuhhmm, well, I forgot what it was!!!)...no snickering! I could have won the 'most chaotic life' award for the past 6-8 months! But that is something I do not want to boast about!

I thought I would do a 'brief' run thru of my life since my last post - feel free to skim on past that part - but I have just enough OCD in me to not allow me to sleep unless I go thru each event!

After my last post in JUNE, we went on an INCREDIBLE vacation with my husbands family to Tennessee - LOVED IT! All 21 plus of us stayed in my sister in laws house for one week - and went on a different adventure each day! And since I did not have the strength to illustrate a BOOK, as I did the year before during our trip to Florida, I took a spin on a Six Flags map - an overview, if you will, of the week! (and p.s. - 21 plus awesome people in a house for a week is the bomb! I promise!)

Next stop on the Taylor trail was getting our middle daughter off to college...which didn't seem TOO heart wrenching at first....until we spent a few days in the house without her...eek! We are now into her second semester, 2 hours away, and thankfully able to see her every weekend...and it's STILL hard to see her go each Monday morning!

We also got our youngest daughter into middle school, a different campus, a clarinet for BAND, and all of a sudden, looking 15!

Our next big event was having the privilege to be the cake lady for two of my sweet friends - both were amazing weddings that were not only a blast to work with, but a blast to attend!!! Thank you Tittle and Kent families!!

Our next endeavor was our own daughter's wedding...something I'm not sure you could ever be TOO prepared for. Doing other people's weddings is one entirely different thing! But something about your OWN daughter, well, there's just something numbing about the whole day...at least for me...maybe my emotions were so off the scale, because I had never ever experienced anything like it! Surreal is putting it mildly! We did have a beautiful ceremony on a beautiful fall day, a beautiful bride, with her beautiful sisters as her bridesmaids at the most beautiful location of Elmwood Gardens in Palestine, Tx. I could go on and on, literally!



We have survived our daughters amazing, amazing wedding AND we have the best son in law we could have ever asked for...God is so good- and always gives us more than we could have ever asked or imagined!  But now our house is VERY quiet - 2 daughters gone in 3 months....sigh....

January brought an incredible opportunity to us as leaders of our College Ministry at our church....we were able to chapperone a bus load of college kids to the Passion Conference in Atlanta, Georgia - 22,000 college kids there with a passion to make Jesus famous!  Our time there definitely deserves it's own blog - - - such an incredible experience - our God is BIG, our God is alive and He's still moving mightily!

January also brought a new venture that is on the horizon...you'll just have to stay tuned for THIS one! :)

But, here's an illustrated hint below!

Stay tuned.....

ohhhh...what to write about...

There are SO many things that tug on me these days...good things...yet at almost 45 years old, I STILL have not conquered that slippery word....BALANCE! My brain just isn't big enough to sort out all of the thoughts that pass through it on a daily basis...much less try to gather enough sanity to write a great thought provoking blog. I even stumbled upon another blog I like and took several excerpts out of her blog for this....(yes, sad isn't it?!)......yet inspiring me to make it my own.......so many things beg for my brain space, like: our daughters upcoming wedding, work, kids, my husband, my husbands work, my stumbling walk with my Heavenly Father, my church, my family as a whole....using my gifts and talents to honor Him, illustration thoughts and cake design thoughts....how much I miss my mom......wishing I could squeeze in lunch with a friend, my girls or even my own sister - just to catch up......reminding myself to pray for friends who have asked for it and not getting so wrapped up in my own life that I don't see the needs of others......wanting people to think I'm funny, wanting my husband to think I'm pretty and not wanting him to think anyone else is pretty.....praying for couples who are going through hard times, and knowing how important it is to 'be still and know that I Am God'.........wondering how on earth to keep a clean house with three kids and a job...AND have clean laundry.....but realize there's alot of single moms out there that do more.....dealing with how I need to be kinder and more thoughtful and encouraging to my husband, and how I miss my mom...how badly I need to exercise and how I need to be content with who God made me.....wondering how I can spend quality time with EACH of our kids and how to love them better...loving my friends more....how badly I want that new kitchen aid mixer or that cute pair of shoes, but reminding myself I have more shoes than I need and that I can't take them to heaven with me.......instilling in our children the command to love others before ourselves...teaching our kids that the most important thing in life is to have an ongoing, growing relationship with Jesus Christ.....sending a middle daughter three hours away to a university...and what that will be like.......guiding our youngest thru the 'wonder' years of middle school....gaining a son and losing a daughter....wishing I could talk to my mom about that........and oh, did I mention that these people in my life have to eat a meal every now and then?!

This is why my head hurts at night.

These are some of the things I may blog about.....at some point....as they are what's ALWAYS on my mind.......finding comfort in Ecclesiastes 3....

Keep checking back... :)

I love Mondays

Yes, it's true...I DO love Mondays. Of course it might have SOMETHING to do with the fact that I'm OFF on Mondays from my full time job (that I also happen to love).

Mondays for me however mean that I get to work on crumbs & crayons stuff- drawing, baking, etc! It also means college bible study time...at our house, so I spend the day tidying up the house and making a few treats for the college kids to snack on. I am so thankful for our pastor and our music minister (my boss) that faithfully lead the study and also for the college kids that faithfully come each week !!! What a great time we have and is another reason to love Mondays!

where does the time go...

...the fall flew by, the wet winter went on and on...I wonder what spring will behold?!! These past few months have been seriously crazy...we have a daughter getting married this fall, another graduating next month and yet another on the verge of entering the dreaded middle school! Yet in all of this craziness, God still gives us precious family time together...it may not include a trip to the beach this year, but roasting marshmallows in the fireplace (which we did many times during the winter months), enjoying Sunday lunch together or a little campin' trip always hits the right spot! Below, you will see just a small tidbit of a visual diary from our past 5 months....and the reason that I have not blogged! These past few months have been spent laying some ground work for Crumbs and Crayons, getting the website going (http://www.crumbsandcrayons.com/), and filling illustration and bakery orders! We are so excited to see where God leads us!

illustration for a great realtor!!!

this illustration was made into invitations for a lingerie shower for twins!

valentine cards


we actually had several rounds of snow this winter...very rare for east texas!




our 2009 christmas card...as we each do our own 'thing'

shel makes 2nd chair at prearea!

woo hoo!

next stop, area at commerce in january!

let's plan a WEDDING!

meeting with the owner and taking a tour

walking down the 'aisle'

the bride and groom!

where has november gone?

our whole family was able to be off for five days together...

and what a huge blessing it was!

everything slowed down and it was SUCH a relaxing time!!!

we've also been searching for a wedding venue...and were able to tour our second one

over the break, and this one we love! (what's money, right?)

we felt very at home at this site...but still plan to tour a couple more.

shelby is also quite the photographer and took some great photos

on this beautiful saturday after thanksgiving!

I have only uploaded a few!

If the Lord wills, we will be having a wedding here in 2010!