Busy Weekend.

We had a crazy busy weekend here. Since moving to Germany we have decided to do as much site seeing as possible. We visited Frankenstein Castle this last weekend on Saturday. It was really awesome actually. Old ruins with some neat history and myths with it. Not to mention it was only about 2 hours away from us so we were able to get up and round with the baby head there sight see and have lunch at the restaurant on the grounds (the goulash is to die for!) before heading back with plenty of day left. THEN Sunday was of course Fathers day. This was the hubs first fathers day so I wanted to make it special. We had quite the Moroccan feast! I made Chicken Pastilla from scratch and let me tell you that is no joke! I started at 7am and we didn't eat till 5! Thank goodness I bought dessert from a bakery the day before on hubs suggestion. Our little who is almost 6 mo old now ate with us and enjoyed her fruit haha.

 

Can't wait for this weekend for our next trip/adventure!

 

 

 

 

Crispy Baked Chicken Wings in Honey Siracha Sauce (seriously better than fried wings)

You will need....

Chicken wings or even drummies (about 10-15 wings)
salt
pepper
cornstarch 1-2 tablespoons + a sprinkle extra if you like your sauce a bit thicker
siracha 1/4 cup
honey 1/4 cup
soy sauce 1 tablespoon
butter 4 tablespoons

Make sure your wings are thawed and dried. salt and pepper them then toss with the cornstartch making sure they are all lightly coated in a bowl. Place on a lined cookie sheet that has a cookie drying rack inside to create air flow. Bake 250 for 30 min. Then crank up the heat to 425 for 50-60 min to get that really golden crispy skin.

A few min before the wings are done toss in a saucepan the siracha, honey, soy, and butter. Heat to a simmer and whisk whisk whisk!. If you like a bit thicker sauce use a bit of cornstarch as a thickener.

This was a huge success with the hubs!

Served only 2 haha!

Crockpot roasted broccoli cheese soup

Ingredients
1 (32 ounce) bag frozen chopped broccoli - I paid extra for the florets one
2 (10 ¾ ounce) cans cheddar cheese soup
2 (12 ounce) cans evaporated milk
½ Teaspoonish of Garlic Powder
2 Clove of Minced Garlic
2 cups or so Cheddar Cheese plus extra for garnish
2 med carrots grated
1 Tablespoon of Butter or Margarine
½ Teaspoonish of Onion Powder
1 teaspoon black pepper
1 Cup of Chopped Onions
1 to 2 teaspoonish better than bullion chicken
Water about 10oz
1 teaspoon  paprika
Nutmeg  bit less 1/2 teaspoon
Crushed red pepper flakes
Salt
Pepper this is extra for veg

Instructions
Roast broccoli in oven with garlic powder onion powder crushed red pepper alt pepper 425 for 30 min.  Then chop to bite size pieces. (This amounts of spices are extra then listed above)
Heat up a skillet on medium heat and melt butter - Sautee onions for about 10 minutes. Add garlic and cook for one minute. Add all the spices and leave an extra 30 seconds or so
Place All INGREDIENTS in the Crock Pot. Cover and cook on low 4-5 hours.
Garnish with extra Cheddar Cheese Enjoy :)

Creamed Spinach

Creamed Spinach

Frozen spinach
1 cup cream
Splash milk
Onion
Garlic
Bacon grease/butter
Salt/pepper
1/2 cup powdered parm
1/2 cup Diced edam or other melty cheese
Cayenne

Caramelized the onion and then add the garlic for a min or so. Add the squeezed dry spinach and rest of ingredients. Simmer until thick...delish

Artichoke Soup vitamix

1 can artichoke hearts
2 cups chicken stock
Garlic
Salt
Pepper
Crushed red pepper flakes
1 cup Greek yogurt

Put everything except yogurt in blender. Blend on high 4 or 5 min then stir or blend the yogurt in on low after hot to mix.

Spinach Pesto

Spinach Pesto

2 cups spinach
1 Lemon zest and juice (extra to taste possibly)
1/2 cup cashews
1/4 or so parm (I was short a bit so also added sharp cheddar)
Fresh parsley a handful 1/2 cup probably
Salt
Pepper
3 garlic cloves
1/2 cup Olive oil

Blend! Delicious!

Date Bars

The Yummiest Date BARS

Ingredients

Make the date filling first because it needs to cool.

Date Filling

2 cups pitted chopped Dates

1/2 cup sugar

1-1/4 cups water

1/2 cup almonds, finely ground - not to a meal but finely ground.

1 teaspoon vanilla extract

1 teaspoon almond extract

Date Crust

3/4 cup butter, softened

1 cup brown sugar, packed

1-1/2 cup whole wheat flour

1-1/2 cup Quick Cooking Oats

1/2 teaspoon baking soda

1/2 teaspoon salt

.

Directions

Date Filling

Put the dates in a Food Processor and chop to fine pieces.

 

In a medium sized saucepan add the chopped dates, water and 1/2 cup granulated sugar.

Stir and cook over medium high heat and then turn down and cook until the mixture is thickened.

Add the vanilla extract, almond extract and finely ground almonds.

Spoon into a bowl and let cool down because you will be pressing this out, with your fingers, onto the bottom layer of the crust.

Lightly grease a 9" x 13" baking pan - set aside.

Date Crust

Cream the butter and brown sugar with a Hand Mixer, until light and fluffy. About 5 minutes.

Add the flour, baking soda and salt.

Mix.

Add the oats and mix well.

It will be a crumbly mixture but it will press together.

Sprinkle half the dough into the prepared baking pan.

Press down with your fingers to an even layer all across the pan bottom.

Now take the date mixture and dab teaspoons full here and there across the bottom layer in the pan. It will be easier to spread this way.

With your fingers - gently press out the filling for a solid layer across the complete bottom of the crust.

Sprinkle the rest of the dough over the filling layer.

Make sure it is even. Then press the top crust with your hand to make a solid layer. I use my fingers and the palm of my hand. It does not take much pressure.

Bake at 375 degrees for 25-30 minutes.

Cut into squares while it is still warm.