my slice of life blog | Stephanie's Slice Of Life

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- Chicken Cutlet Parmesan
  
  Posted at 12:59 pm by StephMo
  
  Jan 20th
  
  After all the wonderful flavors had melded together in my pot of sauce the other day (recipe for homemade sauce in separate blog), I decided to add some chicken parm to the dinner menu. Not something I do often because it is time consuming. Not to mention that my husband recently told me that my chicken parm is the best he has ever had, which now puts tremendous stress on me every time I make it.
  
  Just as you can get some frustrations out while crushing peppermints for chocolate peppermint bark, you can also get some out while pounding chicken breast. I personally don’t like to purchase the already packaged cutlets because I find there are always pieces I want to cut off of the chicken and it never leaves enough for a good sized cutlet. I buy packages of boneless chicken breast and just cut them into smaller pieces and pound them with a wooden mallet between pieces of wax paper or plastic wrap.
  
  When I am just making cutlets not to bake into chicken parmesan, I pound them thinner than I did for this.
  
  Depending on the size of your pan, I use enough vegetable or canola oil so that it ends up being about 1/4 inch high. Heat the oil over medium heat until it sizzles when a drop of water is put in the oil. Then start preparing the cutlets.
  
  In one bowl I beat 2 eggs mixed with equal amounts of water. In another bowl I put flour, and in the third bowl I put Italian Seasoned Breadcrumbs mixed with about 2 tbsp grated parmesan cheese.
  
  Dip each cutlet into the flour, then the egg, and lastly the breadcrumbs. Put each cutlet in oil and cook for about 2-3 minutes per side depending on the thickness of your cutlets.
  
  When cutlets are cooked I like to put them on a paper towel lined plate to remove some of the excess oil.
  
  Put a very thin layer of sauce on the bottom of your baking dish. Then add a layer of cutlets, another layer of sauce, a layer of shredded mozzarella cheese, and repeat with cutlets, sauce and cheese.
  
  Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove foil and bake for 5-10 more minutes until cheese is melted and sauce is bubbly.
  
  Enjoy!!
  
  Posted in Chicken Cutlet Parmesan, Chicken Parmesan, Dinners, Recipes | Tagged chicken cutlet parmesan recipe, chicken cutlets, chicken cutlets recipe, chicken parm recipe, chicken parmesan, chicken parmesan recipe, dinner recipes, food blogger, italian food, life blogger, my slice of life, my slice of life blog
- M & M Cookies
  
  Posted at 10:21 am by StephMo
  
  Jan 17th
  
  For years any time I baked M&M cookies I just used my regular chocolate chip cookie recipe and added M&M’s instead of chocolate chips. They were good, but just good. Then I started looking around and trying other recipes and found this recipe which is great! This recipe uses shortening as opposed to butter, which I must say makes quite a difference.
  
  These cookies stay plump and soft, which has to do with the shortening. I have been so used to recipes containing butter, but often times they cook too thin for my liking. I am not sure where I found this recipe, but it has been a favorite ever since I did.
  
  Ingredients:
  
  1/2 cup sugar
  
  1 cup packed brown sugar
  
  1 cup shortening
  
  2 eggs
  
  1 1/2 tsps. vanilla
  
  2 1/2 cups flour
  
  1 tsp. baking soda
  
  1 tsp. salt
  
  1 cup (plus more) M&Ms
  
  Combine sugars, shortening, eggs, and vanilla in a large mixing bowl. Combine flour, baking soda, and salt in a small bowl, then add to large bowl and mix well. Add 1 cup M&Ms.
  
  Drop by teaspoonfuls (I like to use cookie scoop) onto baking sheet. Gently add a few M&Ms onto the top of each cookie.
  
  Bake for 9 to 11 minutes at 350 degrees.
  
  The thing that’s fun about M&Ms is that you can use their Holiday colors, or whatever colors you choose. Except when you take out all of the reds and blues for the 4th of July, make sure you tell your peanut allergic son because he may think the leftovers are Reese’s Pieces and get a little nervous 🙁
  
  Posted in Cookies, M&M cookies, Recipes | Tagged baking, cookie recipe, cookies, food blog, food blogger, homemade cookies, life blogger, M & M cookies, M&M cookie recipe, M&M cookies, M&Ms, my slice of life, my slice of life blog
- The BEST Pulled Pork
  
  Posted at 3:50 pm by StephMo
  
  Jan 13th
  
  This pulled pork recipe is hands down the best pulled pork I have ever had. I am not a ribs type of person, so any time I have ever gone to a BBQ restaurant I always either choose pulled pork or pulled chicken, and can say I have yet to find one that tastes better than this. This will be your new favorite once you try it, I can guarantee it. And since there is no cost for you reading this blog, I can offer a money back guarantee 😉
  
  I know there are some regional differences in regards to pulled pork, and this version uses a dry rub and a vinegar based sauce. I wasn’t aware of the differences but after trying this recipe I determined that I prefer the vinegar sauce. The only negative of the vinegar version is when you take a deep sniff of the sauce cooking. That vinegar is strong, yikes!
  
  When making this yesterday, I could not find a large enough piece of pork so I ended up using two which worked just as well. I thought maybe it would cook a little faster, but it didn’t. It took about 6 1/2 hours for the pork to be easily “pull-able”.
  
  I also have a strange hang up with meat with bones in them, so I always buy boneless shoulders or butts. Some may argue that bone-in may give it a better flavor, but the one time I tried that I almost passed out so boneless it is for me going forward.
  
  Below is the link to the recipe, and included in the link is a recipe for coleslaw, which I do not use. I will add my own recipe at the end in case you would like to try that as well.
  
  https://www.foodnetwork.com/recipes/tyler-florence/pulled-pork-barbecue-recipe-1953137
  
  Although the recipe recommends rubbing the pork at least an hour before cooking, I usually just rub the pork right before I put it in the oven and it still comes out great.
  
  When the meat is done cooking I start making the sauce. The first part of the sauce can be made ahead of time and re-heated when it’s time to add the de-glazed pan drippings. As I mentioned, be careful taking a big sniff of this sauce, it has a strong vinegar smell. I used spicy brown mustard in my sauce, and I also use slightly less than it calls for.
  
  Once you take the meat out of the pan to rest, it is time to de-glaze the drippings. If you have never done this it is very easy. My pan was large so I had two burners on under the pan. You add water to the pan and scrape the pan to release all the drippings. Cook it while bubbling until some of the liquid burns off. Then add to the sauce as directed in recipe. I tend not to use as much as stated.
  
  The recipe states that you should let the meat rest for 10 minutes before you start pulling. You can use two forks to pull the meat, or your hands. I often just use my hands so that I can remove the fat as I go. If you can I suggest waiting until the meat has cooled somewhat so you don’t burn your fingers, which I have done numerous times. I am pretty sure I have been without finger prints after trying to pull this meat too soon.
  
  After you have pulled all of the meat, just pour on the sauce. Use only as much as you need so that the meat is moist, but not sitting in a pool of sauce. Depending on how much pork you yield after the fat is removed, you should have extra sauce. You can refrigerate the leftover sauce and add to the leftover meat to re-moisten.
  
  It is quite a time consuming meal to make, but if you are going to make pulled pork then this is the only recipe to use. Remember, it’s guaranteed or your money back! From me, not Tyler Florence or the Food Network.
  
  Here is the recipe for my coleslaw.
  
  Coleslaw Recipe:
  
  Bag of coleslaw
  
  1 cup mayonaise (or more)
  
  2 tbsp. apple cider vinegar
  
  1/2 tsp. celery salt
  
  1/2 tsp. pepper
  
  1 tbsp. sugar
  
  Whisk together all ingredients except coleslaw. Stir in coleslaw. Refrigerate until coleslaw has softened.
  
  Posted in Comfort Food, Dinners, Pulled Pork, Recipes | Tagged Comfort Food, food blog, food blogger, my slice of life, my slice of life blog, pulled pork, pulled pork recipe, the best pulled pork
- Fish Cakes
  
  Posted at 7:32 pm by StephMo
  
  Jan 2nd
  
  It has all been about comfort food with me lately, and what better comfort food than fish cakes. Fish cakes are one of my family’s favorite meals and this no frills recipe is simple and delicious. While my husband would eat just about anything that comes from the sea, I am very finicky about fish. I will only eat mild white fish such as haddock or cod, and these fish cakes are haddock cakes.
  
  When I was looking for a fish cake recipe years ago, most had potatoes as an ingredient. Since my son doesn’t like potatoes, I decided to start playing around and create my own version. I have had fish cakes containing potatoes in restaurants, and I must say I prefer these because you taste the fish and not just potatoes. There have been times I have added some other ingredients to “spice it up” a little, but I really like the simplicity of this recipe.
  
  Ingredients:
  
  1 1/2 lbs. white fish
  
  2 eggs slightly beaten
  
  1 cup plain bread crumbs
  
  1 tbsp. dried parsley
  
  2 tbsp. grated cheese
  
  1 tsp. salt
  
  1/2 tsp. pepper
  
  Cook fish in a glass baking dish at 375 degrees for 22 minutes. Let cool long enough that you can touch it with your hands. I use my hands to break up the fish as a second way to make sure I have not overlooked any bones. You can also cook the fish ahead and store in refrigerator until you are ready.
  
  In a large mixing bowl combine all the other ingredients, then add the cooked fish and mix well.
  
  Once well mixed, use your hands to firmly form the mixture into fish cakes.
  
  Heat canola or vegetable oil in a heavy frying pan on medium heat until oil sizzles when a drop of water is added. The amount of oil you use depends on the size of your pan, I use enough so that it is about 1/4 inch deep.
  
  Add the fish cakes and cook until they are brown on each side. Pat them down with a spatula while cooking to flatten them slightly.
  
  Drain the fish cakes on a plate lined with paper towels to absorb the excess oil.
  
  If you feel like really being gourmet you can make your own tartar sauce. All you need to do is mix equal parts mayonaise with relish, and add a squeeze of lemon juice. Ta da, homemade “gourmet” tartar sauce!
  
  I usually like to serve my fish cakes with mashed potatoes, but since my son doesn’t like them we went with mac and cheese tonight. No complaints here!
  
  Posted in Dinners, Fish Cakes, Recipes | Tagged cod fish cakes, fish cakes recipe, food blog, food blogger, foodie, haddock, haddock fish cakes, home cooking, my slice of life, my slice of life blog
- Mac And Cheese, Yes Please!
  
  Posted at 9:26 am by StephMo
  
  Dec 17th
  
  If you are anything like me, seeing that picture of melty cheesy goodness over pasta just made your mouth water. Mac and cheese is honestly the most wonderful creation that has ever been created. It is hands down my favorite food group. Yes, I consider it its own food group. It is the true definition of comfort food.
  
  I am such a lover of mac and cheese than when my daughter was first introduced to it as a baby and she didn’t like it, I actually thought she may have been switched in the hospital. It was not genetically possible for me to have a mac and cheese hating child. Thankfully she came to her senses quickly, and I am happy to say that mac and cheese is now her favorite food as well. Phew!
  
  Over the years I have played around with how I make it. I have tried different cheeses, different amounts of cheese, different amounts of milk, etc., until I settled on the recipe below.
  
  I like to use a combination of extra sharp cheddar and gruyere cheeses. I use the entire 8 oz. block of cheddar, and a little more than half of the block of gruyere. It is best to use block cheese, not pre-shredded. I did not shred the cheese for this batch, I just cut the cheese up into small chunks and it melted just as well.
  
  I start the sauce a few minutes before I put the pasta in to cook. The sauce usually takes about 8-10 minutes. Use a pound of pasta, and any pasta will do. For this classic mac and cheese recipe, I tend to use elbow pasta.
  
  The first step in making the cheese sauce is to create a roux. A roux is a mixture of flour and fat (butter) to use as a thickener for a sauce. Some recipes I have seen only call for a small amount of flour, but I always use enough to make a very thick roux. I actually added a little more flour after I took the picture below. I have never measured how much flour I use, I just keeping adding small amounts until it gets to the proper consistency.
  
  Melt 4 tbsp. of butter in a sauce pan over low to medium heat. Add salt and pepper to taste, and about 1/4 tsp. ground mustard. You can use actual mustard as well, which I have done many times. Whisk in flour constantly until you get a thick roux and cook while whisking for about a minute.
  
  The important thing to remember is not to stop whisking. The sauce will burn on the bottom very quickly.
  
  While whisking, add 3 cups of milk until it starts to thicken. It will take about 3-5 minutes. Don’t forget, keep whisking!
  
  Once your sauce has started to thicken and bubble a little, add the cheese. Keep whisking and cooking until all of the cheese has melted. By now your pasta should be cooked.
  
  Drain the pasta and pour into a greased casserole dish. Pour that heavenly cheese sauce over the pasta and mix well.
  
  If you don’t have time to make a baked mac and cheese, you can just add the sauce to the pasta and serve as is. Sometimes I prefer to make an unbaked version, or as we call it “a big bowl of cheesy yummy”. When I am not going to bake it I usually use medium shells pasta, it’s just my personal preference.
  
  For the crumb topping, melt about 2-3 tbsps. of butter in a bowl, add about a cup of panko bread crumbs, and about 1 tbsp. of grated parmesan cheese. Sprinkle evenly over the top to cover all of the pasta. Bake at 350 degrees covered with aluminum foil for 30 minutes. Remove the foil and bake for 5-10 more minutes until bubbly and the crumbs start to brown.
  
  Then dig in! Nom, nom nom!
  
  Posted in Comfort Food, Dinners, Macaroni and Cheese, Recipes | Tagged blog, cheese, food blog, food blogger, mac and cheese, mac and cheese recipe, mac n cheese, mac n cheese recipe, my slice of life blog, recipe blog
- Oh Brownie Tree, Oh Brownie Tree – Cute Brownie Recipe
  
  Posted at 8:46 am by StephMo
  
  Dec 13th
  
  These brownie trees are so festive and fun! I saw a picture of something similar and decided to add these to my holiday goodies this year. Although my children are older, this could be a perfect activity with little ones as well. With a simple extra step you can turn your plain brownies into an impressive holiday treat! And if you have better cutting skills than I do, they will look even more impressive.
  
  As with all my brownies, I use the Baker’s One Bowl Brownie recipe. I have posted about this recipe in other blog posts, and am sure I will post about it again. It’s incredibly easy, and it’s my favorite. Here is the link to the recipe:
  
  https://www.myfoodandfamily.com/recipe/054515/bakers-one-bowl-brownies
  
  Once the brownies have cooled completely, it is time to start cutting. If you use an 8″ pan cut them in half horizontally, then make the triangle slices to form the trees. I used a 9″ x 13″ pan to yield more brownies which made it a little more difficult to cut into similar sized shapes.
  
  As you can see my trees cracked somewhat and don’t have the smoothest edges. I’ve mentioned before that I must not have been paying attention in Kindergarten the day they showed us how to make circles, well I also must not have been paying attention the day we went over straight lines either. I probably should have tried to cut them into perfect squares and then would have ended up with the perfect triangles I needed 😉
  
  Once the brownies are cut and laid out, melt some white chocolate and fill a decorating container with a fine tip. Gently squeeze the chocolate on to the brownies and add sprinkles before the chocolate hardens. You could add green food coloring to your chocolate, or you could even use mint chocolate melting wafers. Today I just used Ghiradelli white chocolate chips that I had in the house.
  
  And that is it! Your adorable brownie trees are ready!
  
  Posted in Brownie Trees, Cookies, Recipes | Tagged baking blog, brownie recipe, brownie tree recipe, brownies, food blog, food blogger, holiday treats, life blogger, my slice of life blog, one bowl brownies
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