Sometimes...

Sometimes... You use the right lens, remember to put on the right filter and create photo GOLD!! That is what happened here: 

And a little bit here too:

What can I say? Sometimes I'm just the bomb at scenery... 

Home Again, Home Again.

I don't even know where to start. Honestly.

In the past 57 hours I've been driving I've been driving (well riding, Jodi drove) for 17 hours, paid $27 in toll fees, about $80-something in gas (each of us), slept for about 8-9 hours and HAD THE TIME OF MY LIFE! Words cannot describe truly how much fun was had, you just HAD to be there! So if you weren't I would seriously consider making it to the next one. Whenever that happens to be.


 Now, I guess I should rewind a little and explain a bit about what this weekend was all about. Spencer Bell was an extraordinarily talented musician, artist, lyricist and just amazing person in general, who was taken way to early by Adrenal Cancer in December 2006. You can find all about Spencer's story and more HERE. Since his passing his wonderful father Bill Bell and numerous other generous individuals have put together the Spencer Bell Legacy Concerts. A day of music, fun and new found friends all to raise money for Adrenal Cancer research through the University of Michigan ACC Research Program. If you'd like to make a donation to the program, you can do so HERE. (I hope I explained that all right) 


The majority of the SBL show's I have been to have been right here in Auburn Hills, Michigan, BUT this go round we took it back to Madison, WI. Now, I don't fully know all of the stories and details to Spencer's story but I've had the privilege of reading precious memories from Spencer's family and friends. Words cannot express how grateful I am that they share Spencer with all of us strangers! I say strangers because a lot of us never knew Spencer until AFTER his passing, but we really have become a tight-knit family. A family that keeps growing & growing the more Spencer's legacy spreads around the world. 


OK, back to this particular SBL show. We took it to the High Noon Saloon and we really rocked it out! The line-up was longer than a TSA check-in line and the party didn't stop til the wee hours of the morning! I've got very few pictures from the show. Shocker, my camera battery was "exhausted" (as am I) and my phone camera just doesn't really do the trick all the time. I'll share what I have for now.

  

 From top down we've got Jake of The Kissing Club, A Coonasaurus Rob, The world's largest Culver's, Chicago traffic, Mat Black AKA Interabang Sarcastrophy AKA Tall Drunk & Foreign, Rob Coonrod, A Foxy Shazam poster I HAD to send my sister, Beautiful Chicago, a nice tall Pepsi from the Comeback Inn and the bridge at the border of Illinois and Indiana. 


Those are mine, and here are a few from my road trip buddy Jodi.

Jodi won a sweet piggy bank to start saving for the next show!

Me & my road trip buddy Jodi at the High Noon Saloon

The Fab Foursome. Mat, Jodi, Myself & Rob.

Those are just a couple from her album. My faves. The epicness of this weekend will never truly be explained. From smiley face suckers to punctuation explanations to 12+ hour shows to random hotel room encounters. Let's just say if you aren't physically & mentally exhausted after an SBL weekend, you really haven't done it right. I cannot wait for the next one. The drive is worth it. The money spent is worth it. The memories are priceless!

Glorious Day 30 - Gwen Space, Bill Space & Bill Korthas

It's glorious DAY 30!!! Can you believe it's over???

First of all, I want to thank you all for enjoying this wild ride with me. 30 meals for 30 families in 30 days turned into so much more than just me learning how to cook. I sit hear crying as I type this all out, but I mean every word. I learned so much more than how to make a great meal, more than budgeting my money. I learned about the greatest group of people anyone could ever have the privilege of knowing. I mean that from the bottom of my heart. I only hope that everyone out there can have as great of a church family (Yep, FAMILY) as I do. Thank you to all of the families that let me come in and cook, THANK YOU to all of my sponsors, every single person who donated had a hand in this project, without you guys I wouldn't have been able to do this! And a very VERY special thank you to Juanita Willard for making ALL of the delicious desserts. I was blown away by your kindness. I seriously cannot thank you all enough for the support you have given me throughout this project. I try, but there really are no words.

Now, onto my final meal. Tonight was fun and full of surprises! I cooked for Gwen & Bill Space, Bob Korthas, Chuck, Bobbi & Makenzie Adams AND Connor Donohue. 
Way to go out with a bang right??? 

I know what you're thinking right now. Where's Bobbi & Chuck??? Chuck had to go pick up Maddi, their other daughter, from work and Bobbi said "No way, Jose" to the picture. :) She helped cook so I gave her a "Get Out Of The Picture Free" card.

We had the most delicious Old World Manicotti ever to grace the earth. For. Reals. Surprise numero uno. Most of the meal was prepped and put together when I got there. (Thoughtful of them right?) I had to put the finishing touches on it, so TECHNICALLY I helped cook it. :) 

So lets total this up. I officially cooked 32 meals for 35 families in 30 days. 
But I actually cooked 34 dishes. I cooked 2 separate pastas and a soup for "Young Adults" dinner. Yep... I'm that awesome!


OK... Final meal, you gotta try it!

Old World Manicotti

Ingredients:

12 large manicotti shells

4 cups shredded mozzarella cheese

2 cups ricotta cheese

6 tbsp chopped fresh basil or 2 tbsp dried basil

1 26-oz jar spaghetti sauce

1/2 cup grated Parmesan cheese or Ramano cheese

Method:

Preheat oven to 350 degrees. Spray 13x9 inch baking dish with non-stick cooking spray.

Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.

For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.

spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed shells over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.

Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for additional 10 minutes. Serve immediately.

Day 29 - The Herman's

Can you believe this is already Day 29???? It feels like just yesterday it was Day 1! Only one more day and this whole dang thing is over! It's very bittersweet for me. While I'm really loving every minute of the time I get to spend with everyone, I am so stinkin' tired I cannot believe it! Who knew?? 


Tonight I cooked for a really rad chic named Tracy. Heard of her?? haha Along with Tracy, there was her husband Dave and their 2 adorable kids McKenna & Mathew. 

They have a HAIRLESS RAT?!?!?! Say what???? I was shocked by this. Tracy did not strike me as the rat type. Weird. It was actually pretty soft! I thought it would have been rough. I should have taken a picture of it.


Wanna know how dinner went??? McKenna will tell you below :)

I know I'm pretty awesome!


Weird... I made another chicken meal... Eat it!Maple Mustard Buttermilk Crusted Chicken Tenders

1 pound boneless, skinless chicken tenders

1 cup buttermilk

1/2 cup pure maple syrup

1/4 cup dijon mustard

4 garlic cloves, minced or pressed

2 cups panko bread crumbs

1/2 cup regular seasoned bread crumbs

1/4 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground mustard

In a bowl, whisk together buttermilk, maple syrup, mustard and garlic. Add chicken to a baking dish and pour buttermilk mixture over top to coat. Let soak for 4-6 hours, or overnight.

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a large bowl, combine panko, bread crumbs, flour, salt, pepper and ground mustard.

Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of olive oil or nonstick spray. Bake for 10 minutes, remove from over, gently flip and mist with spray, then bake for 10-12 minutes more. Eat!

Maple Honey Mustard

1/3 cup dijon mustard

1 tablespoon maple syrup

2 teaspoons honey

Whisk ingredients together and serve.

Day 28 - Piper & The Clan

My mom is pretty sweet, and she set up a dinner with my old babysitter Piper and her family. I've known them forever, but it's been so long since I've seen them. This was the coolest thing ever! Thanks mom!

Piper is in the purple, her arm is around her son Andrew and behind him is Jason. Going the other way you have Piper's mom Chris, son Jamie and dad Keith. Buddy the dog is in front. They were loads of fun to have dinner with! It was great to sit around and  just catch up with some of the coolest people on the planet.

I Kinda cheated and I'm re-doing a meal because it was so good! But don't you worry, because of the extra special meal I made with Maddi on Day 11 I still met my goal of 30 meals for 30 families in 30 days! Boo-ya Kasha!

I re-did the Jessie-Famous Johnny Carino's Bowtie Festival. Yum:

Johnny Carino's Bowtie Festival

Ingredients: 

For Alfredo sauce:

1 quart heavy whipping cream

1 cup Parmesan cheese

1 tbsp black pepper

1/4 cup milk

For bowtie Festival:

1 oz melted butter

1 tsp chopped fresh garlic

1/8 cup diced red onion

1/8 cup diced cooked bacon

1/4 cup diced Roma tomatoes

3 oz. sliced cooked chicken

1 oz heavy (whipping) cream

1/8 cup Asiago cheese

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

10 oz precooked bowtie pasta

Method:

For Alfredo sauce:   

Saute heavy cream , milk and black pepper to a consistent boil. Remove cream mixture from heat and fold in Parmesan cheese. Store completed sauce in refrigerator until use.

For bowtie festival:

In a  heated saute pan combine butter, garlic, onions, bacon, tomatoes, chicken and spice mixture.

When onions begin to turn translucent, add heavy cream and Asiago cheese.

Once cheese and cream have reduced by 1/2, add in Alfredo sauce and bowtie pasta. Toss until well combined and remove from stove. Allow to cool for a few minutes so the cheese and sauce thicken.

Day 26 - Young Adults Dinner

I'm not sure why, but I like cooking for large groups. Case-in-point, our young adults dinner!

That's right... I cooked for a group of 10 last night. Should have been 13, but a few didn't show. This was BY FAR my favorite night of this whole project. Not even because of the meal. I just had such a good time hanging out with my fellow "Young Adults" at our "Adult Happening" haha. Thank you Funny Bones!

Oh yea, speaking of, Funny Bones is this way cool game. Perfect for our little group. What you have to do is, lay all the cards face down on the floor. Pick a partner (someone close in height is a good choice, boy or girl doesn't make a difference). Then in rotation one person on each team picks up a card and it will say a variety of different things. For example, "nose bone connected to the shoulder bone". What you have to do now is hold the card between your nose & your partners shoulder. Crazy right?? Then the next team goes, does the same thing and so on. When it gets back to you, you & your partner have to stay connected and bend down to pick up another card. It's kinda like twister, only instead of putting hands and feet on colors, you put body part on body part. Each card is worth a certain amount of points and if you drop 2 the round is over. Kayla & Amy won.

Here is a funny ad for the game, basically looks like us last night!

THEN, we played a game called Qwelf.

Here's an overview of the game and what each card means:

Quelf is the unpredictable party game that gives Random a new name!

Whether you're answering hilarious trivia, performing ridiculous stunts, or obeying silly rules, Quelf will inspire you to use your creativity, wit and sense of humor in ways you've never imagined.

As you move around the game board, as one of eight quirky characters, crazy things start to happen. Your friends start talking strangely. Your mom's face is wrapped in toilet paper. Your dad is acting like Dracula. And you are reciting a poem about your armpits.

Cards: 

Stuntz - balancing acts, costume creations, daredevil moves, weird contraptions

Showbiz - mime, sing, tapdance, draw, do impressions, write poetry

Quizzle - mind-twisting trivia, nutty riddles, brain teasers

Rulez - rules you must follow: snort like a pig when you laugh, say everything twice, roll the dice with your elbows

Scatterbrainz - choose one of two topics and everyone gives answers until no one can think of a valid one ("Ways to get your leg out of a spring-loaded, steel bear trap" or "Brands of Lipstick")

Seriously!! Another perfect game for our crazy group. I won't even explain any further, there are videos, I will show you when I get them from Sam.

MMMMMMMMMMMMMMMMMMMMMMMMMMM... Try me!

Baked Cheesy Chicken Penne

Ingredients:

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Method:

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes)  or until mixture is hot and bubbly throughout.

Queso Chicken Pasta   

Serves 4-6

Ingredients:

8 ounces penne pasta
2 teaspoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
6 ounces colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes
2 cups cooked shredded chicken

Method:

Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.

Cook the pasta according to the package directions, but reduce the cooking time by two minutes.

In a medium pot heat the oil over medium heat.  Once it begins to shimmer add the onion, garlic and peppers.  Cook until they begin to soften, about three minutes.  Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.

Add the flour and cook for three minutes, stirring constantly, until all the flour is moist.  Gradually whisk in the milk and stir until smooth.  Bring the mixture to a simmer and allow to thicken.

Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted.  Stir in the Ro*Tel tomatoes.

Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce.   Top with the remaining shredded cheese.

Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted.  Let stand five minutes before serving.

Enjoy!

Day 24 - The Other Ridgway's

I call them the "Other" Ridgway's, not in a mean way, but just so you don't get confused and think it's my parents again. See I'm doing you a favor, spelling it out so you don't even have to think about it. Yep, I'm that nice!

Look at them & their awesomness! Mark(striped shirt) & I used to hang out like EVERYDAY growing up. Besides my sisters he was the best friend I had! Those were the good ole days! I'm glad I got to go over & hang out with them. Don't get to spend a whole lot of time with them outside of work. :)


Mmmmm mmmm mmmmm... This dinner was delish! Angel Hair Pasta w/ Chicken. It was light, yet filling. Wasn't a giant fan of the carrots & broccoli in it though. I'm just not huge on cooked veggies. But I ate them and survived. ;)


Simple, yet satisfying! Try it!

Ingredients:

2 tbsp olive oil, divided

2 boneless, skinless chicken breast halves, cubed

1 carrot, sliced diagonally into ¼ inch pieces

1 (10 oz) package frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz angel hair pasta

2/3 cup chicken broth

1 tsp dried basil

¼ cup grated parmesan cheese

(serves 4)

Method:

1. Heat 1 tbsp oil in a medium skillet over a medium heat; add chicken.

2. Cook, stirring, until chicken is cooked through, about 5 minutes.

3. Remove from skillet and drain on paper towels.

4. Heat remaining oil in same skillet.

5. Begin heating water for pasta.

6. Add carrot to skillet; cook, stirring for 4 minutes.

7. Add broccoli & garlic to skillet; cook, stirring for 2 minutes longer.

8. Cook pasta according to package instructions.

9. While pasta is cooking, add chicken broth, basil and parmesan to skillet. Stir to combine.

10. Return chicken to skillet. Reduce heat & simmer for 4 minutes.

11. Drain pasta & place in large serving bowl.

12. Top w/ Chicken & vegetable mixture. Serve immediately.

Day 21 - The Rodriguez's & the Ridgway's

Today was another big group day. I had my Aunt Vanessa & cousin Staci over to join my family & Tyler and Daisy. They always get to sneak in for meals! haha

We had a pretty dang good meal too! Mac & Cheese and Chicken. Seriously Bloggies... Seriously the most delicious thing ever! I love me some Mac & Cheese and this knocked my socks off! Yes, it's a little more work than tossing in some cheese whiz, but it's soooooooooooooooooooooooooooooooooo worth it!

Then we had cupcakes and Daisy showed off her frosting mustache.

Totes adorbes. I love that little girl with all my heart! Her brother too!

How can you not melt looking at that smile!

Please take a little extra time & try this Mac & Cheese. You will fall in love! I promise!

Chicken Mac & Cheese

Ingredients:

1 lb boneless, skinless chicken breast halves

1-2 tsp dried Italian seasoning, crushed

Salt & ground pepper

1 tbsp olive oil

8 oz dried mostaccioli, ziti or penne pasta

1 medium onion, chopped (1/2 cup)

2 cloves garlic, minced

3 tbsp butter

3 tbsp all-purpose flour

2 tbsp tomato paste

3 cups milk

8 oz smoked Cheddar, Gruyere or Swiss cheese, shredded (2 cups)

2 cups soft sourdough or French bread crumbs

2 oz finely shredded Parmesan or Romano cheese (1/2 cup)

2 tbsp butter, melted

(Serves 6)

Method:

1. Preheat oven to 350 degrees.

2. Cut chicken into bite-size pieces.

3. In a large skillet, cook chicken, Italian (or desired) seasoning blend, salt and pepper in hot oil over medium heat until chicken is no longer pink.

4. Remove from skillet and set aside.

5. In a large pot cook pasta according to the directions, drain and return to pot.

6. Meanwhile, in the same skillet you cooked the chicken, cook onion and garlic in 3 tbsp hot butter over medium heat until tender.

7. Stir in flour until well combined.

8. Stir in tomato paste and add milk.

9. Cook & stir until mixture is thickened & bubbly; reduce heat.

10. Add shredded cheese & stir until cheese is almost melted & remove from heat.

11. Season to taste with salt & pepper.

12. Add sauce & chicken to cooked pasta in pot; stir to coat and spoon mixture into a 2 quart baking dish.

13. In a small bowl, stir together bread crumbs, Parmesan cheese and 3 tbsp melted butter. Sprinkle bread crumb mixture over pasta mixture.

14. Bake, uncovered, for 20 to 25 minutes or until bread crumb mixture is golden and the edges are bubbly.

15. Let Stand for 10 minutes before serving.

Day 20 - The Betz's

Or is it just Betz'? I'm horrible with grammar & spelling.

I'm just going to come out with it up-front. I was dreading tonight's meal. Chicken Enchilada Pasta???????????????????????? I've told you about my distaste for chunks in my food. This is Mexican, full of chunks food! But I can honestly say that I gave it a fair shot. And... and... I LIKED IT!!! Yes, me, the one who only orders chicken tenders everywhere I go ate chicken enchilada pasta and like it. The Apocalypse is happening, prepare yourself now! :)

I was also kinda iffy about tonight's dinner because I really don't know the Betz family very well. I kinda turn into "awkward, shy girl" when I'm around people I don't know, but they made me feel so welcome there was not one iota of "awkward, shy girl" anywhere in the whole process. YAY, I'm double proud of myself for tonight! This night alone makes the WHOLE process worth it. :)

Here's the wonderful Betz family

As you can see, Sophie is having a full-out meltdown. Maybe it was my cooking. :(

And Erik is so over it! haha ok so I made that last part up, but he totally looks like he's over it! That's my story & I'm sticking to it!


OH! I almost forgot! The Betz got me the cutest little plant/flower ever! I love it!

Please, do me a solid and try this recipe!

Chicken Enchilada Pasta

Ingredients:

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Method:

Cook chicken, drain, and shred {or shred your rotisserie}.  

Meanwhile boil pasta according to package and chop the veggies. 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta, mix well & serve. 

*OPTIONAL* garnish with avocado, tomato, green onion, and a dollop of sour cream.