Honoring Mom

This past Saturday evening I decided to celebrate Mother's Day early with my family.  It was a beautiful night outside and a lovely time together as we honored Mom with some of my favorite homemade Mexican fare!

The table was set simply with feminine details that I thought Mom would appreciate like using my country rose china along with my everyday white dinner plates and glasses.  I found some pretty paper napkins to add color and simplify the clean up. 

For the centerpiece of the table I used a burlap runner that I folded in a bit, with a round wooden board as a base for a simple heirloom peony arrangement straight from our flower bed!  Peonies smell so good and the large flowers are stunning! I sent Mom and my sister home with one each to enjoy for the next few days. 

The views are so pretty out of our windows, so it's easy to look past the table and into the green yard beyond.  Last year when we moved into this house we changed out many of the light fixtures in this home including the one over the table.  I wanted to find a light that virtually disappeared so it wouldn't detract from the windows, and I think we achieved that when we ordered this one from Birch Lane after seeing a similar one on Fixer Upper (our favorite show!).  We love the simple elegance of the shape and the Edison light bulb that we have in it.  It's a favorite in my kitchen!



Stealing a kiss!

Here's a candid picture showing a mom's job is never done.  I appreciate my own mom soooo much more now that I'm one myself! 

The afternoon sun filled the kitchen as I was finishing up the meal.  I made some chicken fajitas with Cuban black beans, buttered lime rice, roasted corn and avocado salad, and homemade guacamole with chips!

Mom is the one who taught me that cooking for your family is more than just preparing food, but it's showing love to those around your table... making them feel nurtured and feeding their bodies with the rhythm of sitting around the table every night! I still absolutely love it when we're in each other's kitchen and we can cook together!!  We're constantly sharing recipes or new tips and tricks we've discovered in the kitchen!  She gave me this apron I have one about 5 years ago at Easter and has given me most of my favorite ones. She wears an apron almost everyday while cooking.

Mom is so very appreciative of my food and cooking as I am hers.  With us both being moms now, like I said before, we have a better appreciation and understanding of all that we do for our families and our homes. 

Many weeks I've found myself calling her or texting her to pray for me as I need wisdom in the newest struggle in parenthood or wondering if she ever felt like she would never again catch up on laundry when we were kids.  It's those real moments as an adult (especially as a wife and mother) where I realize I need mom now as much as I ever have!

We call ourselves 3 peas in a pod, because my sister, mom and I are so much alike!

This lovely lady has shaped so much of who I am from the time I was their tiny first born baby in her arms. 32 years of life and I've learned a thing or two along the way!

So much of the content I have on my blog from the recipes, the home décor, the love of beauty, talent of singing, and especially my love and passion for Jesus and my family has been encouraged and inspired by Mom!!! 

As I look back she and Papa have cheered me on in every stage of life from the second I thought I was a soccer player in middle school (ha) to the first time I ever lead worship at church and every time since I can honestly say they've prayed and encouraged me along the way. 

I want to honor Mom for who she is to me!

I only hope one day my children will be able to feel half the love and appreciation for me that I do for my wonderful mom! 

Just the way Granny (her mom) passed down to her and she passed down to me, I want to carry down the legacy of love for the next generations to look back and see that this family heritage was built on learning from each other and leaning on God one prayerful day at time!!!

"Give her the reward she has earned, and let her works bring her praise."  Proverbs 31:31

Summertime Roasted Corn with Avocado Salad

I'm excited to share with you a recipe from one of my newest cookbooks that I'm a huge fan of already!  First thing is first, this cookbook is fantastic.  It's called Seasons in the South and it's by a Georgia gal name Ginny McCormack.

I've fallen in love with how she almost tells a story through food!  The recipes are tried and truly Southern, and they're divided into the 4 seasons and by meal or occasions, which makes it more enjoyable to look through.  I'm a seasonal cook, and I've always appreciated the different seasons so it is delightful to find a cookbook like this one that divides the recipes that way!  The pictures are extraordinary in here.  Each spread has a large photo that's beautifully capturing the essence of the season through scenery, table-scapes, and the prepared recipe.

The cookbook is filled with bits of stories or quotes that apply to that particular season or the meal the recipe is in. It's really a delight to look through!

This is in no way a paid endorsement, but I want to pass my favorites along to you all.  This cookbook is definitely a favorite!

This roasted corn salad comes from the summer section of the book, and it is every bit as tasty as it sounds!  I made it for the very first time tonight, and I can honestly say my pictures don't do the flavor justice... It's sooo delicious!

Our son even asked for seconds.  For a salad!!

This dish is easy to put together and has ingredients in it that nod to a summertime picnic "on the grounds", as my family would say.  The corn is roasted in the oven and couldn't be simpler to prepare, but you can certainly grill it to take the flavor one step further.  There's something about the toasted flavor from the fresh corn alongside the spicy onion, bright tomato and creamy avocado that whisks you away to a tropical beach along the Mayan Riviera! The vinaigrette with citrus and spice isn't heavy at all but enhances all the flavors.

Get out some extra lemon and lime and make some delicious sweet tea or fresh lemonade to sip as you chop up the salad on these sun drenched evenings.  Fire up the grill and put on some steak, chicken or even fish tacos would be decadent with this on top!! I hope this will become your new favorite summer salad, I know it will be mine!

Roasted Corn with Avocado Salad
Adapted from: Seasons in the South

Salad:
6 ears corn, husks removed
olive oil for brushing
3c. grape tomatoes
1/2c. red onion, chopped (I had Vidalia so that's what I used.)
1/2c.green pepper, chopped
1 medium avocado, peeled, pitted, and cut into small chunks
1/2c. fresh cilantro (I used flat leave parsley)
8 oz. feta cheese (I omitted this particular time.)

Preheat oven to 400 F. In a small bowl whisk together vinaigrette ingredients. Set aside.

Brush ears of corn with oil.  Place them on a baking sheet (I used a cast iron skillet.)and roast for about 30 minutes until they begin to brown. Line the pan with foil for easier clean up. I turned them a couple times. Allow to cool a bit before removing corn from the ears with a sharp knife.

In a mixing bowl, combine corn and all remaining ingredients.  Add the vinaigrette and toss to coat. Serve immediately or refrigerate.

Vinaigrette:
3/4 c. (extra virgin) olive oil
4 Tbsp. lime juice (I just had lemons so I used lemon juice.)
2 tsp. ground cumin
11/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper

Makes 8 servings

Happy 4th of July!

God Bless America!

We've moved to our new house back in my hometown and almost settled in just in time for one of my favorite holidays.

I snapped a few pictures on a gorgeous morning with my phone after I returned from a walk.  

These are around our property and yard. 

 I am so incredibly thankful to God for giving me my hearts desire.

The country life with wide open spaces, mature trees, and flowers galore!   

There are paths and gardens here and there leading into nooks and patios around the yard.

Today I was inside most of the day cooking.

Cooking and baking all afternoon for my family's big picnic on the grounds at my parent's tomorrow.  I shucked and cut 18 ears of fresh corn, made m&m cookie dough ready in the fridge to bake tomorrow, and I'll make the lemon meringue pie after the parade in the morning.  

They are sorting out the red and blue ones for the cookies!

Find this recipe here at my blog!

Tonight my grandparents came over and we enjoyed some strawberry shortcake with homemade lemon pound cake together with coffee.  It's so nice to have family in our home again!

I love the summer, and Independence Day is certainly the highlight!  I feel overwhelmed with joy as we are celebrating in my hometown... The place we now live again!  

I hope tomorrow my USA friends will all remember our country came through a great price of bravery and sacrifice, but it's only because of God's mercy and provision in our land that we still have anything worth celebrating.  

May we celebrate our independence while depending solely on The One who sacrificed His life on the cross to bring freedom to all mankind!!

Happy 4th of July from my family here at The Cozy Little Kitchen!

"So if the Son sets you free, you will be free indeed." 

John 8:36

Summer's Best Chicken Marinade

Summer and grilling are almost one in the same!  It's hard to imagine going through this hot season of outdoor activity and long days without eating a grilled hamburger, chicken or pork chops.  Here's my first marinade recipe on the blog, and I know y'all will love this one!

That tantalizing picture of hot and juicy grilled chicken should tell you just how delicious this marinade recipe is.  Gah.... I think I'm going to make some of this chicken over the weekend, in fact!  I have already been asked by a couple of friends for this recipe after we cooked up this grilled chicken for them, so I knew I had to share it with you all!

My husband actually discover the recipe on the web and ever since we've dubbed it most definitely one of the best things to marinade chicken in.  If you're wondering, my quick go-to marinade that I really like is zesty Italian dressing, but if you have the ingredients this one is worth the extra mile.  This marinade is so full of savory and fresh flavors!! From the lemon juice to the Worchestershire sauce and the herbs, it all really infuses flavor all the way through the meat.  It's a strong enough marinade to soak only 30 minutes or you can leave it overnight (especially for large pieces of meat) and it will tenderize and flavor immensely!!  The key is keeping some of it (that hasn't been used to marinate the raw meat) to baste the chicken a couple of times while on the grill.  It keeps the meat moist and uber flavorful!  This recipe makes a large enough batch to marinade several chicken breast.  I think we used it once for about 8 large ones, and we still had some left over.

I hope this amazing grilled chicken marinade is something you will try this summer since we're still in the peak of grilling season!  It doesn't matter if it's chicken, pork chops or anything else you're grilling, I promise you'll be sharing this delicious recipe soon, too!

Summer's Best Chicken Marinade

Originally from: Food.com

1 c. Oil (We use extra virgin olive oil.)

1/2 c. Vinegar (We used apple cider vinegar)

2 Tbsp. Miracle Whip Light (or mayo)

3 Tbsp. Worchestershire sauce

2 Tbsp. Lemon juice

1 Tbsp. Salt (to taste)

1 Tbsp. pepper

2 Tbsp. Dried Thyme

1 Tbsp. Garlic Powder

Approx 1/3 c. Fresh flat leaf parsley, chopped (I added this for freshness and color.)

Mix all together in a medium bowl.  Reserve about 1/4 c. in a bowl and cover in the fridge.  

Put your meat in gallon bags and divide the marinade up between however many bags you have.  Close up air tight and smoosh it a little bit.  Place the marinating meat in the fridge for 30 minutes or up to 24 hours.

When about to put the meat on the grill, strain off the excess marinade like you would any other time you marinade chicken.  Once the chicken is cooking you can use the unused marinade you have setting aside in the fridge to baste the chicken regularly.  This part is essential.

Once cooked through, transfer meat to a plate or bowl and cover with aluminum foil to let the juices setting in.  Just before serving sprinkle extra parsley on top.

 Delicious!  

Props to Mr. Cozy for this beautiful grilled chicken!

I had to add this adorable Fourth of July snapshot at my parent's big family picnic!  Sweet memories made!

Summer's Bounty Fresh Corn Fritters

This summer I've really taken advantage of all the delicious bounty of fresh corn we've had in Kentucky this year!  There is something so wholesome and summery about shucking silky corn and cutting it off the cob.  I feel like my inner Little House on the Prairie spirit comes alive!  Then you're left with golden or peaches and cream (my fave) niblets that are ready to do so many beautiful things with.

Fresh corn is of my favorite vegetables to eat, and our children love it every bit as much!!  :)  That's a good excuse to buy even more and try out new recipes. Yay!  I made corn chowder a couple weeks ago and it was a hit, but these fresh corn fritters are just down right mouth-watering delicious!!! 

From what I gather, corn fritters are corn cakes.  Tomato/ tomahto.  I think "fritter" is just fun to say!  If you're a country mouse like me, you probably have made hush puppies or fried corn bread before.. (Insert: if not, you haven't lived yet.  Get on this Southern train!) ... and these fritters are pretty similar to those delicious things.  

Let me elaborate.

Freshly cut corn is stirred into a thick and creamy corn meal and flour batter that's laced with a little sugar and a dash of heat.  They are pan fried to a golden brown--preferably in cast iron--which makes them crispy on the outside and still moist.  Then drizzled with lush raw honey to finish.  These cakes are brimming with corn, and I think they're the most perfect summer side with almost anything!  Last night I made them with Sticky Crock Pot Drumsticks and baked beans.  It was a great meal.  

I'm finally back in the swing of things with my cooking.  It took a couple months after bringing home our children to re-learn how to cook while meeting every one's needs.  Lol, it was taking me almost 3 hours to make supper....  That wasn't flying!  Now, our kiddos have more understanding of what mommy is doing in the kitchen, and that it takes time and work to put dinner on the table.  :) I really enjoy cooking for my family now!!  

Thankfully, we had very generous friends and church family who brought us amazing, homemade suppers during the first 3 weeks!  I could've kissed them for that!! I can't express what a big help it was in that difficult first month.  Now that I'm fully aware of how much you can bless a new mommy and daddy with a hot meal, I'll be sure and do the same for others.

My husband and children LOVED these corn fritters, so they'll be something I'm anxious to make again!  I made a big batch so we have some leftover ones to enjoy with breakfast or another meal soon.  Though I have to say, they are the best hot and sizzling just out of the skillet.  If you're up to you ears with ears of corn (hehe), you really need to make some fresh corn fritters!  Let me know what you think!

I found the original recipe at Tamarind and Thyme.  I changed a few things including the addition of some cornmeal, which I think is essential. This recipe is about double of the original.

Fresh Corn Fritters

Serves 4-6 generously

1 1/2 c. All purpose flour

1/2 c. Yellow cornmeal

2 tsp. Baking powder

1/2 tsp. Salt

1/2 tsp. Smoked Paprika

Dash of Cayenne Pepper

2 Tbsp. Sugar

2 Extra large eggs

3/4 -1 c. Milk (You want enough to make a very thick pancake batter consistency.)

Fresh corn kernels cut from 4 cobs

Oil for frying

Honey, for drizzling!(!)

In a large bowl, mix together flour, cornmeal, baking powder, paprika. Cayenne, salt and sugar.  

Stir in the cracked eggs one at a time, then gradually stir in the milk until it's a thick pancake consistency or close to hush puppy batter (for all you Southern folk :).  Stir well to combine.

Stir in the corn.

In a large cast iron skillet, add canola or peanut oil about 1/2 inch deep, and put on medium heat.  Once the oil is hot,  (which you may need to turn it up to medium high for the right temp at first) begin pouring about 1/4 c of batter for each corn fritter.  If you need to, smooth out the batter a bit with your measuring cup you used to pour.

See?  You want them to get all bubbly before you turn them.

Carefully, turn each one.  They should be a golden brown.  

Once flipped, carefully smash down just a little if the cake looks too thick to cook through.  If you do happen to find your fritters are getting too dark, turn down your heat a little.  Remove the fritters when both sides are golden.  It only takes a few minutes per batch.  

Sprinkle with salt when they've just come out.  

I like to line a cookie sheet with paper towels for them to drain on.  I keep the cookie sheet in the oven on about 275 degrees while frying the next batch so the fritters stay really warm.

After you pile them high on a platter, take your delicious honey and make these the best corn fritters ever by drizzling it all over!  It's okay if it gets on the plate, too... just more to sop up! 

Share, eat and enjoy.

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Summer Sweet Strawberry Poke Cake

 

Hello Dear Strangers.

 

For those of you who don't know me personally, so much has happened since we last talked!!  We've had a very excited turn of events in our adoption journey that has lead to me being way too busy to even catch up with you or share any new recipes at all.!

 

Unfortunately, this particular blog post isn't about this wonderful blessing the Lord has done.  Not this particular post...  that will take a little bit to write and will be at my other blog Bringing Home Baby Cates very soon!!!  Please don't think I haven't missed visiting with you all, but you'll shortly understand why I haven't really been able to.  So sorry, but today that has to be for another blog.  I simply don't have enough time to write much, and forgive these pictures for being dark, but a storm was rolling through yesterday evening when I baked this cake.

 

Strawberry cake has to be one of my all-time favorite cakes! 

 

I made this fresh strawberry cake last night with the intention of making a regular homemade strawberry cake with strawberry butter cream icing. The poke part of the cake is a twist this family-favorite strawberry cake recipe.  I know how unpredictable this icing can be for me, and although delicious no matter what, it can turn out runny and even curdled if I don't add cream cheese--which I didn't this time. 

 

When the icing did in fact turn out too runny, I decided to turn this delish cake into a really delicious poke cake!  The icing the the perfect consistency for me to pour onto the hot cake after poking holes in it with a wooden spoon.  The cake soaked up the strawberry frosting and also created some pockets of icing (yummo!).  Then I slathered the cooled and frosted cake with homemade vanilla whipped cream and refrigerated it.

 

My hubby and I think this cake is scrumptious!  The whipped cream really makes it light, cool and refreshing for the hot days of summer and the cake itself it really moist.  It would be perfect for your 4th of July cookout!  I hope you enjoy baking it as much as you will eating this strawberry poke cake with your family!

 

Sweet Strawberry Poke Cake

 

For the Cake:

 

 1 box of White Cake Mix

1(3 oz.) box of Strawberry Jello mix

4 Eggs

1/4 c. Water

1 c. Canola Oil

1 c. fresh crushed Strawberries

 

For the Icing:

1 stick Butter

1 lb. Powdered Sugar

(I only had 3/4 lb this time, which probably contributed to the runny icing.)

3/4 c. Fresh Strawberries, chopped finely

(My mistake was not straining the juice, but for the poke cake you want the juice!)

1/4 Heavy Whipping Cream

 

Homemade Whipped Cream:

1 quart Heavy Whipping Cream

1 Tbsp. Sugar or Stevia

1 tsp. Vanilla Bean Paste or Vanilla Extract

 

 

Preheat the oven to 350 degrees.  Grease a 9x13 in. baking pan with baking spray which I use, or oil and flour.

 



Hull and dice strawberries.  Please in a bowl and crush with a potato masher until strawberries are mostly all crushed.  Set aside.

In a large bowl or in your stand mixer, dump the box cake, strawberry jello, and water.  Turn the mixer on low and slowly add the oil and eggs.  Turn up the mixer on medium high and beat the batter for a good minute or until fluffy.  The the mixer on low and stir in the crushed strawberries.

 

Pour the batter in the pan and bake for about 33-35 minutes.  Check with a toothpick and remove from oven when it comes out clean.  If it doesn't put back into the oven for 3 minute intervals until your tooth pick is clean.

 

 

While the cake is baking in the oven, mix up the icing.  In a large bowl, cream the butter and heavy whipping cream together.  Add powdered sugar and chopped strawberries in intervals ending with the sugar.  Beat until the frosting is as creamy as it can be.  This time, mine flopped and was curdled but that is completely fine for a poke cake...  it still taste delicious and is covered with whipped cream anyways!

 

 

When the cake comes out of the oven let it cool for just a few minutes before poking several holes around the cake and about halfway down.  Then, pour in the strawberry frosting all over the cake and spread out evenly. The icing will seep down into the cake and the holes, and this is a very good thing! 

 

 

 Allow the cake to cool completely and you can even put in the fridge to speed up this process.

 

 

While cooling, make the whipped cream by beating heavy whipping cream on low until it begins to get creamy.  Add the vanilla bean paste and sugar and turn up the speed to high and beat until stiff peaks form.  You want a fluffy but firm whipped cream for this cake since it's used as a frosting.

 

 

When the cake is completely cooled, slather the cake with the homemade whipped cream and garnish with strawberries.  

 

 

Store in the fridge until ready to devour! Will keep for 3 days, but is best eaten within 12 hours.

At the Children's Hospital Mr. Cozy works at, his co worker/friends threw us a shower.  Friends, I've waited 7 years for a baby shower!!! 

There will be more news very soon so please keep in touch...

 

 ... but in the meantime, make this cake!  ;)