Guacamole

I have become avocado obsessed! I eat them on everything, for any meal of the day. They are a healthy, creamy alternative as a pasta sauce, or a great snack with some lime juice. One of my favorite ways to enjoy avocado is in guacamole.

Everyone seems to have a recipe for guacamole. The key is to throw in the ingredients you enjoy and to add extra of your favorites. For example, I love my guacamole with extra lime, salt, and cilantro. Add what you like and season it to your tastes.

A couple of tips. I like guacamole to be chunky. I dice my avocado and slightly mash it in a bowl before stirring in my other ingredients. If you like your guacamole smooth, I would recommend using a food processor or blender to get it to the right consistency. Avocados brown, it is a fact of life. Guacamole tastes better when it has sat overnight, but then your avocados brown! Here is how I keep my guacamole green. I put in the juice of 1/2 a lime when I am mixing my guacamole. Once it is mixed, I flatten the top and squeeze the second half of the lime on top, completely covering the top with juice. This will prevent it from browning. When you are ready to serve, just stir the rest of the lime juice into the guacamole.


Guacamole
3 avocados, diced and slightly mashed
1 Roma tomato, diced
1/2 medium onion, diced
1 lime, juiced
1 jalapeno, minced (you can take out the ribs and seeds if you don't want it spicy)
1/2 cup cilantro, chopped
salt and pepper to taste

Split avocados in half and remove the seed. Dice, while still in skin, and scoop into a large bowl. Slightly mash using a fork or potato masher. If you like a smoother consistency, place in a food processor or blender. Stir in lime juice* to keep avocado from browning while you prep the rest of the ingredients.

Add tomato, onion, jalapeno, and cilantro. Stir to combine. Season with salt and pepper to taste.

*If you are making this ahead of time, remember to only add 1/2 of the lime juice. Smooth the top of the guacamole once its all mixed, and top with remaining lime juice to keep avocados green.

 

 

Happy Wanderings!

Brooke :)

Spicy Chili

 

My husband made a request for chili this week. The weather here is still cold, so chili was a perfect choice. When I make chili, I like to make it spicy. If you don't want your chili spicy, then adjust the chilies that you use in the recipe. I use a combination of jalapeno and habanero (or serrano). I also leave the seeds and ribs in. If you don't want it that spicy, you can remove the seeds and ribs from the chilies, only use jalapeno, or just use a bell pepper. Whatever you like, this recipe is easily adjusted to different spice levels.

In terms of the meat used, I like to use either all spicy sausage or 1 lb. spicy sausage and 1 lb. ground turkey. Again, uses the meat you like. If you do not use spicy sausage and you still want the spice, add a teaspoon of red pepper flakes.

Spicy Chili
2 lbs. Spicy Sausage (or whatever meat you like)
1 onion, chopped
1 jalapeno, diced
1 habanero (or 2 serranos), diced
2 cloves garlic, minced
1 tbs. chili powder
1/2 tsp. cayenne
1 tsp. ground black pepper
1 tsp. salt (or to taste)
1 tsp. dried oregano
1 tsp. white sugar
2 (28 0z) cans crushed tomatoes
1 (14.5 Oz) can diced tomatoes
1 (15 Oz) can black bean, drained and rinsed
1 (15 Oz) can kidney beans, drained and rinsed
1 cup frozen corn
Optional toppings: sour cream, cheddar cheese, green onion, honey (helps add some sweet to the spice), hot sauce, etc.

In a large pot, brown sausage over medium heat until completely cooked. Add onion, peppers, and garlic. Sauté until tender, about 6 minutes.

Add chili powder, cayenne, pepper, salt, oregano, sugar, crushed and diced tomatoes, and bean. Stir to combine.

Simmer chili for 30 minutes over low heat, stir occasionally. Add frozen corn and simmer for another 15 minutes. Top with whatever topping you like. I typically serve this with this corn bread recipe, except I add 1/2 cup of frozen corn to my batter before baking.

Happy Wandering!
Brooke :)

Blackberry Lemon Scones

It's snowing again here in Ohio. It seems like winter is never going to end! Hopefully this will be the last one of the season. Since it is cold and snowy, I thought I would spend the day baking.

I absolutely love scones. They are a cross between a biscuit and a muffin, with all the best parts of both. I have made scones numerous times and I have made them with many different kinds of flavors. My grocery store had blackberries on sale this week for just 50 cents a pint! Needless to say I bought about 4 of them.

In my opinion, when I cook with any type of berry, I always want some sort of citrus. I enhances the flavor of the berries and just makes them taste even better. Does it matter which type of citrus you use? No, use whatever you like. I used lemon because I like lemon with blackberries and blueberries. If I were using cranberries I would use orange and with raspberries I like lime. Use whatever you like, after all, these are your scones, not mine.

A few notes about some of things that make a good scone. First of all, your ingredients need to be cold. Just like with pie crust, you want those little pieces of butter in your dough to create the right texture. Second, I use a food processor to cut my butter into my flour. If you don't have a food processor, use your pastry cutter or even a fork or butter knife. I also used my Kitchenaid mixer to pull the dough together. You can definitely use your hands to do this.

When you are making these scones, you want to handle the dough as little as possible. You don't want that butter to melt from the heat of your hands and you don't want a tough dough. Also, you don't want to break up the berries too much and turn your dough purple. I cut my blackberries in half because they are so big. You can leave them whole if you like, it doesn't matter. If you are using a smaller berry like blueberries, you should leave them whole.

Some tools you will need (and should definitely invest in if you don't have them) are: tapered rolling pin, zester or small grater, pastry scraper, and a large baking sheet ( I used a 12x17" but you can use two smaller ones of that is all you have). *Just a note, the products I linked to are the ones I own, I am not being paid to share those, just showing what I used.


Blackberry and Lemon Scones
*Makes 8 scones

2 cups +1/4 cup all-purpose flour, separated
1/2 granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
Zest of 1 lemon
1/2 cup (1 stick) unsalted butter, chilled, cut into small cubes
1/3 cup sour cream
2 tablespoons + 2 teaspoons lemon juice (about 1 lemon)
2 eggs
1 pint (~1 cup) blackberries, cut in half
Turbinado sugar (for sprinkling on top)

Preheat oven to 400 degrees F.

In a food processor, mix 2 cups flour, sugar, baking powder, lemon zest, and salt. Pulse 2 times just to combine. Add in cubes of butter and pulse 10-12 times to cut butter into flour, until butter is the size of peas.

In a small bowl, toss blackberries with the remaining 1/4 cup of flour.

In a small bowl or measuring cup, combine sour cream, lemon juice, and one egg.

Pour flour mixture into the bowl of a stand mixer fitted with the paddle attachment. Pour in the wet mixture and mix until just combined and starting to form a dough. Add in the flour coated blackberries and mix on low for just a few seconds until the blackberries are distributed.

Pour mixture onto a well floured surface and lightly knead it together just until it comes together into a ball. Wrap the ball in plastic wrap and refrigerate for about 15-20 minutes.

Take dough out of the fridge and return it to the well floured surface. Roll dough into an 8" round circle that is 3/4" thick. Cut the dough into 8 triangles.

Place triangles on a parchment lined baking sheet. Make an egg wash by combining your remaining egg with 1 tablespoon of water, whisking to combine. Brush the tops of the scones with the egg wash and sprinkle with turbinado sugar.

 

Be sure to spread them out on your baking sheet, they need room so they can evenly bake.

Bake for 20-25 minutes, until the tops are golden brown and the scones are baked through.

• These are best served fresh from the oven, but they can be stored in an air tight container for about a week. Just cool them completely before storing.

I hope you enjoy this recipe. Experiment with different fruits and citrus combinations.

Happy Wandering :)
Brooke

Decor: Awkward Corner Mantle and Planter Shelf Ideas

We bought our house about a year and a half ago. I fell in love with our house when we first looked at it. It is perfect! We moved in and started decorating and I came to my corner mantle and planter shelf. Can I just say, these things are awkward and hard to decorate. I looked at the corner mantle everyday trying to figure out what to do with it. I asked friends and family for ideas, scoured Pinterest for anything ideas I could use. NOTHING! I couldn't find anything. So, I just started putting things up there and trying to figure out what would work. I want to share my ideas with you so that you, hopefully, don't have to struggle like I did.

When we moved into our house, it was just before Thanksgiving. I figured I would start decorating with Christmas decorations. On top of our mantle, we have two lights that create a really cool effect. When I decorate that mantle, I use items that are different heights so they can create a shadow with the lights. Here is what I do at Christmas:

I use the branches to give it height, while the wine glasses have a neat reflection. You can coordinate this with whatever colors you use for your Christmas decorations. I got the branches at Joann's and used some ribbon on the vase. Then I just added in some of my tree decorations.

Next, I had to figure out what to do the rest of the winter. All I did was take off the bows and ornaments. The colors work for Valentine's Day. You could even hang some hearts from the mantle.

For spring, I was at a loss. I knew I wanted something with flowers but nothing seemed right. I had been seeing a lot of people painting wine and beer bottles. So, I started collecting bottles. I used spray paint, just chose two colors that worked in my living room and some rubber bands. I used two wine bottles and three beer bottles.

As you can see from the picture, I did them in opposite colors. I painted the base color first, then put the rubber bands on and painted the second color. Again, I just bought some flowers at Joann's and added a few candles (the same ones I used at Christmas). I key with the mantle is to have balance. You don't want one side to be too heavy.

Next, I decided to do a mantle for Fall/Thanksgiving. For this one, I just used more flowers from Joann's, some candles, ribbons, and some foam pumpkins. Again, I used the same candles from before, but I added some ribbon around them. I taped the ribbon so I could easily remove it and use the candles again.

Basically, just spread things out so they are evenly balanced. At Thanksgiving, I added a banner to hang from the mantle saying Happy Thanksgiving.

Now to move on to the planter shelf. I hate the planter shelf, it is a waste of space, it's hard to dust, and it is impossible to decorate. I didn't want to put plants on the shelf because they just look so tacky, in my opinion, and they get dusty too. Basically, what I figured out is that you can put anything up there. Make sure things are different sizes and heights. Blend textures and colors. I still would like to add some things to mine, but here is what I have so far.

If you have any ideas, things your have done, please share! I am always looking for new things and the options on Pinterest are limited. One idea I have heard but have not tried it to put a mirror across the back of the mantle. This will make the room feel bigger. I look forward to seeing all your ideas!

Happy Wandering : )

Brooke

Chicken and Waffles

Yes, that is right, chicken and waffles. If you still think this is a weird combination then you are clearly still living in the dark ages. The salty chicken and the sweet waffle with the spicy hot sauce and sweet syrup. YUM!

Yes, we are frying, in oil. Yes, that is fattening and not really healthy. That being said, this meal is a treat. You shouldn't be making this once a week. I am an extremely healthy individual who works out and is careful about the foods I eat, however, I love to indulge every now and then.

Here are a couple of tips:
1. For the chicken, use whatever you like best. I used a whole chicken that I cut into 10 pieces (I cut the breasts in half to make 4, then 2 thighs, 2 legs, and 2 wings). If you don't want to do that or maybe you are a light or dark meat person, just buy what you like. Make sure that whatever you use has the skin on and, if possible, the bone-in.
2. When frying the chicken, use a deep cast-iron or metal skillet with straight sides that isn't non-stick. You need to have the oil 3/4 of an inch deep so you want a skillet that is at least 1 1/2 inches deep.
3. I use vegetable oil when I fry food, that is my personal choice. Use whatever you like to use, from canola to peanut, just not olive oil because it will burn.
4. You must use a candy thermometer to keep your oil at the correct temperature. If you don't have one, here is a link to the one I have:Taylor Candy Stainless Steel Thermometer

Chicken and Waffles

Chicken- Recipe adapted from Bon Appetit's  Skillet Fried Chicken
2 tablespoons kosher salt, divided
2 teaspoons plus 1 tablespoon freshly ground black pepper
2 1/2 teaspoons paprika
1 1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 4-lb. Chicken, cut into 10 pieces, backbone and wing tips removed (you can use any kind of chicken pieces, I just prefer the mix from the whole chicken)     
1 cup buttermilk     
1 large egg, lightly beaten
1 tablespoon hot sauce (if you don't like it spicy, you can adjust for your taste)    
3 cups all-purpose flour
1 tablespoon cornstarch
Oil of your choosing for frying (I use vegetable, but canola and peanut work well too)

Waffles- I use this recipe from allrecipes.com Waffles I- I have provided the exact recipe below.
2 eggs
2 cups flour
1 3/4 cups milk
1/2 vegetable oil (or applesauce for healthy version)
2 TBS. white sugar
4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract

1. In a large bowl or Ziploc bag, mix together 1 TBS. Kosher salt, 2 tsp. pepper, 1 1/2 tsp. paprika, 3/4 tsp. cayenne pepper, 1/2 tsp. garlic powder, and 1/2 tsp. onion powder. Add your chicken pieces and rub the spice mix into the chicken. Cover and store in the refrigerator for 8 hours or overnight.
2. Remove the chicken from the refrigerator and let is sit on the counter for 30 minutes to an hour.
3. In a medium bowl, mix together buttermilk, egg, and hot sauce. In a 2" deep baking dish  (or Tupperware, just make sure it is deep enough) mix together flour, cornstarch, 1 tbs. kosher salt, 1 tbs. pepper, 1 tsp. paprika, 1.2 tsp. cayenne pepper, 1/2 tsp. garlic powder, and 1/2 tsp. onion powder.
4. Pour oil into a cast iron or heavy bottomed straight sided skillet to 3/4" depth. Heat the oil over medium heat until it reaches 350°F.
5. While the oil heats, dredge the chicken. I use one hand for wet and one for dry. Working one piece at a time, place chicken in the buttermilk mixture, then into the flour mixture. Coat completely with flour, shaking off the excess, and place onto a plate or baking sheet until you are ready to fry. I dredge all the chicken before I start frying so I don't have to worry about it while I cook the chicken.
6. Once your oil heats up, place in 4 pieces of your dredged chicken, careful not to over crowd the pan. Make sure your temperature stays between 300°F and 325°F, adjusting your temperature as needed. Turn your chicken every 5 minutes until it is golden brown and the internal temperature is 165°, about 12-15 minutes, depending on the size of your chicken pieces.

7. While you chicken cooks, preheat your waffle iron.
8. Beat eggs in a large bowl with hand mixer until fluffy. Beat in flour, milk, vegetable oil (or applesauce), sugar, baking powder, salt, and vanilla, just until smooth.
9. Spray preheated waffle iron with non-stick spray/ Pour mix onto hot waffle iron. Cook until golden brown. My waffle iron takes 3.5 minutes. I put them on a wire rack a warm oven to keep them crisp and warm.

10. Once your chicken is done, place them on a wire rack, immediately sprinkle with salt, and let them cool while you cook the rest of the chicken, or for about 5-10 minutes.
11. To serve, place waffle on the plate and put a piece of chicken on top. I put a healthy amount of both hot sauce and syrup over the top of the chicken and waffle.

*If you want to enjoy leftovers, reheat in a 350 degree oven. The waffles only take about 3-5 minutes and the chicken takes about 20 minutes.

Happy Pinterest Wandering!
Brooke :)
 

Disclaimer: No Judgement Here! and Chocolate Chip Cookies!!

Welcome to the Pinterest Wanderer. My name is Brooke and I will be your guide through the wide world of Pinterest. This post is an explanation of what I will be doing on this blog and providing come notes about how this blog will be written.

So, what is the point of this blog? Well, I want this blog to be a location for the best Pinterest ideas (tried and tested) and other ideas to make your life easier. The goal is to get great ideas and experiences all in one place.

That being said, this blog is NOT a place of criticism. I want this blog to be a time saver for the every day reader. I want to find the best of the best recipes, crafts, and other activities so you, the busy reader, does not have to sift through them all yourself. I will always credit other blogs and websites when I use something from them. I will not call out a post on a blog for being bad or for needing changes. I will only post what I found to be the best and I will tell you which blog(s) I used to find this information.

I also want this blog to be a place of discussion. If I post a recipe and you have a change that you think might make it better, let me know! I want to hear all the options for making something the very best. However, I do not want negativity here. If I post something that is not something you enjoy or is something you would never make, then don't read the post.

Finally, I want to let all my readers know that I am open to suggestions. If you have something you have been trying to make or create but you cannot find the best option, I want to do that for you. Please message me and let me know what you are looking for. I am here to help you, the Pinterest user, find exactly what you need without wasting hours of you much needed time!

Now that I have bored you with all the house keeping information, I believe it is time for Chocolate Chip Cookies. I have been making this recipe for several years for my families Christmas Cookie Exchange. These cookies are very puffy and soft. If you like your cookies flat and crisp, this is not the recipe for you!

One of the most important steps when making any type of cookie is making sure your butter is soft, but not too soft. What does that mean? Well, your butter should be at room temperature but only just. If your butter is too soft, your cookies are going to spread out and get flat and crunch. They will also have a greasy look to the top. Don't leave your butter on the counter for hours until you can squish it in your hand. It should be soft, leaving a slight imprint when you push on it, but it should still have some firmness to it. It should only take an hour at the most to soften enough. Another thing that helps keep these cookies fluffy is putting the dough in the fridge while the other batches bake. This guarantees that the butter won't be too soft.

This is the scoop I use when I scoop out the dough. It is very convenient and makes sure that all the cookies are the same size.  

Another key step for the perfect cookie is to not over bake!!! The cookies are going to look like they are not done on the top, but they really are! The bottoms should be golden brown and the tops will have some brown spots. If your cookies are set when you pull them out of the oven, they are over baked. Be flexible on the amount of time you bake them, it will be different based on your oven. The recipe calls for 9-11 minutes; I typically bake mine for 10 minutes because that is how long my oven takes. Hopefully you enjoy these as much as I do!

 

 

Chocolate Chip Cookies

*Adapted from "Award Winning Soft Chocolate Chip Cookies" from Allrecipes.com 

 

*Yields ~7 dozen

 

4 1/2 cups Flour
2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 cups butter**, softened (not too soft!)

1/2 cup packed brown sugar

1/2 cup white sugar

2 (3.4 oz) boxes instant vanilla pudding mix

4 eggs

2 tbs. vanilla extract

1 (12 oz) bag semisweet chocolate chips (you can add up to 4 cups if you like them extra chocolaty)

 

1. Preheat oven to 350F.  

2. Sift together flour, baking powder, baking soda, and salt in a small bowl. Set aside.

3. In a large bowl or stand mixer, cream together butter and sugars. The mixture should be light and fluffy when it is creamed, this takes a few minutes.

4. Beat in vanilla pudding mix until it is incorporated. Beat in eggs, one at a time, until they are all incorporated. Beat in vanilla.

5. Dump in the flour mixture and beat until the dough comes together. Stir in chocolate chips.

6. Scoop rounded spoonfuls onto an ungreased cookie sheet. I use a tablespoon scoop, similar to an ice cream scoop (see the picture above).

6. Bake for 9-11 minutes until the bottoms are golden brown. Cool on the pan for 2 minutes, then transfer to a wire cooling rack to cool completely.

 

** Use whatever butter you use for baking. I typically use margarine for this recipe but you can use salted or unsalted butter as well.

 

I hope you enjoy the cookies and the blog!

Happy Wandering!

Brooke :)