I am proud to say that I have a beautiful fresh herb garden in my yard. As a matter of fact I currently have over 34 varieties of herbs and edible plants in my garden. My last birthday, Adam gifted me a dehydrating machine that I am able to use to dry my own herbs. Granted I get most of my herbs from Penzey’s Spices but they recently from the 280 corridor so my treks to their new location in Homewood are few and far between.

Earlier this year I concocted a new Italian Seasoning herbal mix from a variety of purchased and home grown herbs that I just adore. I make it in large quantities and use it in a variety of recipes. This afternoon I altered my Rosemary Roasted Potato recipe to include this heavenly herbal blend and though I haven’t tasted yet, the smell in my house is intoxicating. Here is the blend if you would like to try it. Again, this is in bulk so it makes about 1 1/2 cups of seasoning mix.

6 tbsp. dried Basil
½ tsp. Black Pepper
2 tbsp. Garlic Powder
½ tsp. Marjoram
2 tsp. Onion Powder
6 tbsp. dried Oregano
6 tbsp. dried Parsley
½ tsp. Red Pepper Flakes
2 tsp. dried Rosemary
2 tsp. dried Thyme

Let me know what you think.

…Bob, Meet Everyone.”  I admit it. I admit it. I love Rachel Ray’s cookbooks.  More importantly, I adore her book Rachel Ray’s Big Orange Book or better known as BOB by her followers.  I have probably  made around 30 recipes from the book since it was mailed to me from one of those annoying book clubs. I intended to send it back but then after flipping through the pages, I couldn’t help but use it as a spoon rest while I fixed a myriad of recipes from inside its tangerine colored cover.  Darn that enticing photo of Roasted Lamb Meatballs with Honey-Rosemary Polenta and Tangy Red Onion and Fire-Roasted Tomato Sauce. All I can say is, if you like quick meals that are super easy and very tasty but aren’t the best chef in the world, you should try this book.  I have a couple of her other books and don’t like them nearly as much because there is no rhyme or reason to the layout. Sometimes it is really hard to find recipes by category. Thankfully, BOB is well put-together with gorgeous full-color photos. The recipes are typically 30 minute with easily accessible ingredients.  I give this one a 9 out of 10.

My sister, Danielle, recently posted this beautiful recipe/scrapbooking page on her popular website www.scrapoutsidethebox.com.

Danielle writes: Here is an old family recipe from Spain. This is a great recipe when you need something fast and easy. It take less than 15 minutes to make if you include cutting the mushrooms and peeling the shrimp. It will be in your favorites I promise. If your kids don’t like the spice just leave out the red pepper flakes for them.

Dear Family & Friends,

As many of you know, my niece McKenna Elise Conrad is a happy and energetic child full of squeals and giggles for all that have the pleasure of meeting her.  What some of you may not know is that she was born with a cleft lip and cleft palate.  At only 14 months old, McKenna has already undergone numerous medical procedures, been placed under anesthesia 5 times, had a painful appliance to restructure her mouth and had stitches to repair her cleft lip.  On March 6th, McKenna received her 6th surgery to repair her cleft palate.  The surgery was a rough process and unfortunately McKenna had to stay in the hospital for an additional day until she was able to finally eat albeit through a syringe. 

Over the past year, the Conrad’s primary objective was to make McKenna’s life a happy one by providing the necessary surgeries to help McKenna breathe and eat normally.  They have endured long trips between Panama City and Tampa, Florida to find McKenna the best care imaginable. 

My older sister, Danielle and I have been struggling to find ways to help my younger sister and her wonderful family during these difficult times.  Through Danielle’s ingenuity and creativity, she came up with the idea to design a digital scrapbooking kit that she could display on her popular website www.scrapoutsidethebox.com to help raise money for McKenna’s extensive medical bills.  She worked with some other creative designers to create a beautiful scrapbooking kit called "A Mother’s Love" available for sale with all the proceeds benefiting the Hope for McKenna fundraising effort.

For those of you that do not participate in digital scrapbooking but would still like to help, we are accepting donations towards the families medical bills. It goes without saying that these are trying times for everyone financially but if you have the means to lend even a dollar or two, it would mean so much to us.

We invite you and your loved ones to visit the new blog http://hopeformckenna.blogspot.com/ to learn her story and keep up with her progress as she grows into a beautiful young girl.  Please, keep her and her family, Tracy, Jimi and Bela Marie, in your prayers. 

With much love and admiration,

Brandy Pate

http://hopeformckenna.blogspot.com

www.cookingwithbrandy.com

www.scrapoutsidethebox.com

Please visit Hope for McKenna and help our little niece

As a new mother, I often crave dishes that I will never conceivably have the time to make.  Last night I wanted Chicken Parmesan and dog-gonnit, I was gonna make it.  This is a straight out the fridge recipe so bare with me.

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Preheat over to 350 degrees. I had three defrosted chicken breasts, so I had to make it work.  First, I pounded the chicken out to 1/2 inch thick.  I dipped them in seasoned flour then, egg (2 beaten eggs with a tablespoon of water), and then dredged them in Italian breadcrumbs mixed with Parmesan cheese.  I put them on  a cookie sheet that I had sprayed with cooking spray.  I baked them in 10 minute intervals until they reached 180 degrees.  It took about 25 minutes.

In the meantime, I made some spiral pasta.  When the chicken was done, I put 2 tablespoons of pre-made pasta sauce onto each chicken breast and then I covered them in shredded mozzarella cheese.  I put the three chicken breasts under the broiler on high for about 90 seconds until the cheese was melty and bubbly.  (Actually, I cooked mine a few seconds too long as you can see by the photos, but 90 seconds should be perfect). 

I poured more of the pasta sauce from a jar onto the pasta right after it was drained so that the pasta would soak up some of the flavor.  I dished out the pasta onto two plates for Adam and I and added a piece of chicken to each. I then grated some fresh parmesan cheese over the top and sprinkled the plates with fresh cut basil that I happened to have left over from yesterday’s meal. 

The meal took about 35-40 minutes in all and was absolutely delicious.  Today, I prepared the last chicken breast with the cheese and cut it in half to serve over pasta for lunch.  Adam and I were able to enjoy a smaller version a second time around.

Fast and easy and always pleasing, that’s New Mommy Chicken Parmesaney!

Asparagus is one of my go-to vegetables when I need a healthy side dish to fish or chicken.  I make it many different ways but typically I use a lemon dill sauce that takes seconds.

First I remove the ends of the asparagus with snap.  Then I chop the stalks to  1 1/2 to 2 inch pieces. Next I add the asparagus to a pot of boiling water for about 3 minutes. After 3 minutes, I remove the asparagus and place it in an ice bath to stop the cooking process.

In the emptied cooking pot, I toss the asparagus back in on medium heat.  I add about a 1/4 tsp of dried dill, a pat of butter (or olive oil) and a squirt or two of lemon juice. Toss together and serve immediately. Easy as pie… I mean Easy of Veggie!

My co-worker, Dorothy, gave me this fast and easy recipe for Hollandaise Sauce in the microwave.  I have made it numerous times and it is wonderful.  It certainly beats the powdered kind you find at the supermarket.

Ingredients:

• 1/2 cup butter melted
• 3 egg yolks
• 2 tbsp. lemon juice
• 1/4 tsp salt
• dash cayenne pepper

Method:

Melt the butter in the microwave. Let cool for about 1 minute.  Add the remaining ingredients and whisk lightly. Place the container into microwave and microwave on medium for 30 seconds. Wisk and return to microwave heating for an additional 30 seconds on medium.  Continue this pattern until the hollandaise sauce has reached the necessary consistency. You should be able to dip a spoon in the sauce, wipe the back of the spoon with your finger and a line will stay.  Try not to make it too thick because it will coagulate as it cools down. You can use some now and store the remainder in the refrigerator for up to 2 days in a tightly sealed container.  When reheating, remember to cook for short periods of time (30 seconds) on medium.

I love breakfast and I love Eggs Benedict of any variety.  September 25, 2007, also my father’s birthday was a the day I created the Benedict Twins.  I scrounged through the refrigerator and collected a hodge-podge of items that would ultimately be our breakfast.  English Muffins in hand, I made two very different Eggs Benedict.  The first was Adam’s favorite.  A toasted English muffin topped with crispy bacon, a fluffy poached egg, a delicate hollandaise sauce, capers, green onions, and freshly grated Parmesan cheese.

The second was made just for me, with Smoked Salmon as the protein of choice. I used the same materials as before omitting the bacon and green onions and replacing them with the smoked salmon and a dollop of basil pesto that I had left over from yesterday’s diner.   I was able to finish off some “lasts” in our refrigerator while creating a delectable treat for Adam and I to share.  I clink of the glasses to toast Dad’s B-day and we ate like kings.

To celebrate my 31st Birthday, Adam and I made Banana Nut Waffles for breakfast. Believe me, they were as delicious as they are beautiful!