My mornings are fairly easy around the Ng-Chee + 1 home.. (you'll periodically see me use this term when talking about my household; hopefully sooner or later he'll pop the dang question, and I will no longer count as the + 1) I've never ever ever been a morning person. EVER. I always dreaded waking up for school in the morning, waking up for work in the morning, or waking up for ANYTHING in the morning, and I am never fully rejuvenated and ready for the day before 9 am. Any public functions before that are NOT for me, meaning phone calls or in-person appearances. If by chance, I do have to be somewhere "early", I'll most likely have no makeup on, a huge pair of sunglasses, a Coke, a hoarse smoker's voice, and a 21 lb. baby on my hip. Aside from giving you some intriguing Stormi facts, the purpose of my "not a morning person" rant was to lead up to the ONE thing that I can tolerate in the morning. The one thing that keeps me sane. The one thing that makes my entire day worth continuing.. and that's creeping into Cash's room, and seeing that angelic smile. He's always been a good sleeper ("he get it from his mama!") and has slept throughout the night, in his OWN crib since he was a week old. Now his usual schedule is to sleep from 10-10. I know, I know..it sounds crazy, but it works for me! When he gets a little older and can understand the concept of a bed time, I plan to have him winding down by 8, but for now it's just fine. Every morning I hear him rustling around in his crib, playing with his MyPal Scout, or one of his monkeys.. Like clockwork, he begins babbling to the animals about politics, how the Cowboys are playing this season, his love life, and his business aspirations, and this goes on for about fifteen minutes until I politely interrupt. Every morning when I walk up to his door, I think to myself.. "Another day passed.." It's all going by so fast, and I'm quickly realizing that it's impossible for me to stop time. Soon enough, I'll walk to his door and there will be a sign taped to it saying, "NO MOM'S ALLOWED!" Until then, I'll enjoy seeing THIS every morning.. Now tell me: WHO, in their right mind, wouldn't want to wake up to this face?!?
Yes, he was laughing hysterically as soon as I walked in. And yes, he is a gopher and chewed up the rail of his bed when teething. Thankfully, this fabulous crib turns into a toddler bed, and that piece works as the headboard so it won't show. I know I should've gotten one of those teething grips for the edge, but they look tacky to me!
"Okay mama, are you gonna get me outta here or what?!" Check out that hair!
On a "YAY YAY YAY IT'S THANKSGIVING!" note, I've compiled some recipes that satisfy my superior taste buds, and high standard for fabulous food. Knock yourselves out!
This Cajun Spicy Turkey is my choice for this year. Emeril prepared it on his show a while back, and all the flavors seem like they'd mesh so well, not to mention preparation seems fairly easy. It calls for a flavor injector, which is something that EVERYONE should purchase before the holidays. It makes for the most flavorful poultry, inside and out! They can be purchased at nearly any grocery store during the holidays.
CAJUN SPICY TURKEY
NEED:
2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil (seafood section of the grocery store!)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Tony's Chachere's seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 to 2 cups chicken broth, as needed for bottom of roasting pan
STEPS:
1. Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Tony Chachere's, cayenne, olive oil, and minced garlic in a blender and process until very smooth, (about 5 minutes!)
2. Fill a large syringe injector (flavor injector) and inject turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to refill the syringe multiple times.
3. Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
4. Season the injected turkey well both inside and out with the kosher salt, black pepper, and garlic powder.
5. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey.
6. Bake the turkey uncovered for 30 minutes.
7. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F.
* If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.
This green bean casserole is a must have during Thanksgiving. It's a classic Campbell's recipe, and it really doesn't get any easier. This is a go to recipe for anyone I've ever known who makes a killer green bean casserole.
GREEN BEAN CASSEROLE:
NEED:
1 can Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French Fried Onions
STEPS:
1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole dish.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.
3. Stir the bean mixture. Sprinkle with the remaining onions.
4. Bake for 5 minutes or until the onions are golden brown.
Aside from my Nana's pecan pie, this Chocolate Pecan Pie is the best I've ever had! I tweaked the original recipe some, and it came out FABULOUS! Here is how I made it.. You'll be thanking me later!
CHOCOLATE PECAN PIE
NEED:
3 tablespoons butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
1 1/2 cups pecan halves
1/2 cup mini milk chocolate morsels
1 (9-inch) unbaked pie shell
Whipped cream to serve
STEPS:
1. Preheat oven to 350 degrees F.
2. Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, and corn syrup until combined. Add butter when just melted.
3. Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.
4. Place on a sheet tray and bake for 50 to 60 minutes.
5. When ready to serve top with a dollop of whipped cream.
There you have it! Half the work of Thanksgiving dinner handed to ya ;) Now for Christmas.. commeee onnn dowwwnnnn!
Yes, he was laughing hysterically as soon as I walked in. And yes, he is a gopher and chewed up the rail of his bed when teething. Thankfully, this fabulous crib turns into a toddler bed, and that piece works as the headboard so it won't show. I know I should've gotten one of those teething grips for the edge, but they look tacky to me!
"Okay mama, are you gonna get me outta here or what?!" Check out that hair!
On a "YAY YAY YAY IT'S THANKSGIVING!" note, I've compiled some recipes that satisfy my superior taste buds, and high standard for fabulous food. Knock yourselves out!
This Cajun Spicy Turkey is my choice for this year. Emeril prepared it on his show a while back, and all the flavors seem like they'd mesh so well, not to mention preparation seems fairly easy. It calls for a flavor injector, which is something that EVERYONE should purchase before the holidays. It makes for the most flavorful poultry, inside and out! They can be purchased at nearly any grocery store during the holidays.
CAJUN SPICY TURKEY
NEED:
2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil (seafood section of the grocery store!)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Tony's Chachere's seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 to 2 cups chicken broth, as needed for bottom of roasting pan
STEPS:
1. Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Tony Chachere's, cayenne, olive oil, and minced garlic in a blender and process until very smooth, (about 5 minutes!)
2. Fill a large syringe injector (flavor injector) and inject turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to refill the syringe multiple times.
3. Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
4. Season the injected turkey well both inside and out with the kosher salt, black pepper, and garlic powder.
5. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey.
6. Bake the turkey uncovered for 30 minutes.
7. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F.
* If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.
This green bean casserole is a must have during Thanksgiving. It's a classic Campbell's recipe, and it really doesn't get any easier. This is a go to recipe for anyone I've ever known who makes a killer green bean casserole.
GREEN BEAN CASSEROLE:
NEED:
1 can Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French Fried Onions
STEPS:
1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole dish.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.
3. Stir the bean mixture. Sprinkle with the remaining onions.
4. Bake for 5 minutes or until the onions are golden brown.
Aside from my Nana's pecan pie, this Chocolate Pecan Pie is the best I've ever had! I tweaked the original recipe some, and it came out FABULOUS! Here is how I made it.. You'll be thanking me later!
CHOCOLATE PECAN PIE
NEED:
3 tablespoons butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
1 1/2 cups pecan halves
1/2 cup mini milk chocolate morsels
1 (9-inch) unbaked pie shell
Whipped cream to serve
STEPS:
1. Preheat oven to 350 degrees F.
2. Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, and corn syrup until combined. Add butter when just melted.
3. Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.
4. Place on a sheet tray and bake for 50 to 60 minutes.
5. When ready to serve top with a dollop of whipped cream.
There you have it! Half the work of Thanksgiving dinner handed to ya ;) Now for Christmas.. commeee onnn dowwwnnnn!
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