Pick-Me-Up in a Pot

Two things that we go through like crazy are apples and oranges! Owen can always be caught with an apple in his hand, usually straight from the fridge without us even knowing! As a family we love citrus fruits! I felt like there was more we could do with all these leftover rinds and cores, especially since they aren't safe for Charlie to eat.

I filled a medium sized pot with water. I added the rind of a few cuties (it's all I had at the time), a cored apple (the rest had been eaten), two-three drops of vanilla, a few dashes of cinnamon and a sprinkle of nutmeg. I brought the whole pot to a simmer and left it for a few hours. When the water would get low I would simply add more! The smell was so inviting, yet subtle enough that we weren't left with a headache. This is my new go to for a pick me up. The added bonus is some moisture in the air for these dry winter days!

Chicken Salad

Chicken salad is one of the most versatile lunch creations out there. You can add or subtract just about any of the ingredients, with the exception of chicken, of course. I know most recipes call for shredded chicken, but that's simply not how I like it. This is the recipe I use to feed my family. We love to put it on croissants since they add a nice buttery complex!

Ingredients:
1 pound boneless skinless chicken breasts
1/2 cup light mayo
1/4 cup diced red onion
1/4 cup diced celery
1/2 tsp garlic salt
1/4 tsp black pepper
1/4 tsp ground mustard

Cook your chicken breast in the oven with your favorite seasoning (I just used salt and pepper). Meanwhile, dice the onion and celery and add them to a small bowl. Once the chicken is cooked and cooled slightly, dice it into chunks. Add the mayo, garlic salt, pepper and mustard. Mix together until everything is coated. Enjoy!

Christmas Chex Mix

I've seen this recipe running around for a few years now. Honestly, it's always sounded so amazing but incredibly sweet! My baby sister is in town this week and we felt like baking. So, off to Walmart we went in hopes of finding all the ingredients for this treat. I will not lie. This is INCREDIBLY sweet. But, it is always INCREDIBLY delicious! I couldn't sneak the bowl away from Haley (she's easily addicted). It's now clear why people recommend this for the holidays. I can imagine it's nothing short of a crowd pleaser and easily a gift. Oh and please don't let me forget, this is even easier to make than muddy buddy!

Ingredients:
(Adapted from Cooking Classy)

7 cups Rice Chex cereal
3 cups Golden Grahams cereal
1 1/2 cups slivered almonds
2 cups sweetened shredded coconut
1 cup sugar
1 cup light corn syrup
3/4 cup butter

In a large bowl add the cereal, almonds and coconut. Set aside. Melt together the corn syrup, butter and sugar until it's bubbling. Pour slowly and evenly over the cereal mixture. Slowly fold it together, coating all the cereal. Store in a covered container. Enjoy!

Homemade Egg Nog

I use to turn my nose at egg nog. The word itself isn't that appealing to me, but the thought of consuming raw anything sends me over the edge. My husband, on the other hand, loves this stuff! He counts down the days after Halloween for it to hit the grocery store aisle, then we spend the next few weeks with a jug in the fridge. I, personally, HATE the store bought kind. And this version, my friends, taste far better than anything you can buy.

Now, let me be honest. Although this recipe doesn't take a lot of ingredients, it does require a lot of your time. You have to slow cook the egg mixture to kill any bacteria, but you can't allow it to simmer. You literally have to stand at the stove and mix it around and around and... well you get the point. This egg nog is worth it though. It's not overly sweet and it's so luscious!

Ingredients:
(Adapted from Martha Stewart)

12 large egg yolks
1 cup sugar
4 cups milk
dash of cinnamon
1 tsp vanilla
2 cups cold heavy whipping cream
sprinkle of nutmeg

In a large saucepan, stir together the sugar and milk over a low heat. Meanwhile, separate the egg yolks and place in a bowl. Once the milk is heated, slowly whisk it into the eggs (this is called tempering, you're warming the eggs slowly so they don't cook). Return the milk/egg mixture back to the saucepan and place over a slow heat. Cook for about 25 minutes to heat the mixture till it coats your spoon and becomes thick. BE SURE THE MIXTURE DOES NOT BOIL! (Did I make that clear?) Return to the bowl and stir in 1 cup of the heavy cream, cinnamon and vanilla. Place in the fridge.

Whip the other cup of cream on a high speed to create "whipped cream". Fold it into the cold egg nog and serve. (By adding the whipped cream, you're giving it a luscious and velvety texture.) This will last about 4 days in the fridge, if you can keep it around that long. Enjoy!