Happy Fall Ya'll!!!

It's been FOREVER since I've done an update.  I keep promising I'll get better, but I think I'm getting worse at keeping up!  AHH!!  =)  I added a few recipes over the summer, but the last real family update was back in February when we announced we were having another baby!  Well, the countdown is on, we have 8 days to go!  Sweet Harper is scheduled to make her debut on October 16th!  Keller is super excited!  She talks about her all the time!  Here's a quick peek at Harpers nursery! 

 

 

Fall is the time of year when I LOVE to get in the kitchen!  See below!  Ha!  Keller, my little 'pioneer woman' loves it just as much as I do, I think!  She always wants to pull up a chair and help!

 

Our pumpkin patch excursions!  We bought our pumpkins at a local nursery then went to one of the local church's pumpkin patches to take pictures.  We would normally buy our pumpkins there, but they've gotten a little outrageous with their prices..  =/  Keller did pick out a little one from there.

4 years worth of pumpkin patch pictures!  She's growing TOO FAST!!

 

This was a quick shot on the way out the door to go grab lunch with gramma & Arly!  Keller loved the yellow mums!

Warm Pimento Cheese & Chips

8 ounces shredded cheddar cheese
1/2 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon stone ground mustard
1 teaspoon mustard powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons minced fresh parsley
1/2 cup diced roasted red bell pepper
tortilla chips, for serving

Combine the chese, mayo, dijon mustard, stone ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl.  Transfer to a microwavable dish and microwave for about 20 seconds, or until hot.  Or put in a baking dish in a preheated 350 degree oven for about 15 minutes, or until heated through.  Serve with the tortilla chips.  (makes 2 cups)

Sunshot Salsa

1 cup diced tomato
1 cup peeled, seeded and diced cucumber
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 cup diced red onion
1 small jalapeno pepper, seeded and minced
juice oc 1/2 lime
2 teaspoons minced fresh cilantro
1/2 to 1 teaspoon green hot pepper sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Combine all of the ingredients in a large bowl.  Cover and let rest for 1 hour to allow flavors to combine.  This can be refrigerated in an airtight container for 3-5 days.  (Makes 3 cups)

Blackened Catfish

2 tablespoons canola oil
4 (8 ounce) boneless catfish fillets
4 tablespoons blackening spice (see previous post)
2 cups sunshot salsa

Cover the bottom of a cast iron skillet with the canola oil and place over high heat.  

Dredge the catfish fillets in the blackening spice until thoroughly coated.  

Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color.

Serve with generous amounts of the salsa.  (recipe to follow)

Blackening Spice

1 tablespoon sugar
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
1 teaspoon powdered onion
1 teaspoon powdered garlic
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Combine all ingredients in a bowl and use as a blackening spice for poultry, fish or beef!

Tupelo Honey Glazed Carrots

2 pounds young, slender carrots, tops removed, peeled
2 tablespoons unsalted butter
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 heaping tablespoons artisanal honey (such as Tupelo Honey)

Blanch the carrots in salted boiling water for about 7 minutes, or until just tender.  Drain off the liquid.

In a large saute pan or skillet, melt the butter and add the carrots, salt and pepper. Cook for about 3 minutes or until heated through, before adding the honey.

Coat the carrots with the honey by stirring the mixture for 1-2 minutes and serve immediately.

Delicious!!!  

Well...

In case you didn't know...

We'll be having another baby in October! Keller is super excited that she's going to be a big sister! (although I'm pretty sure she has no idea what she's in for!) ha! Anywho, Our due date is October 18th! Woot!

So, this pregnancy has been about the same, except last time I was sick before I knew. This time I knew, and thought 'YES! NO SICKNESS!!' Um, no. It hit me like a ton of bricks last Thursday, which was, thankfully, the same day as my doctors appointment so I could get her to prescribe me some anti-nausea meds.. They seem to be getting the job done for the most part. The only drawback this past weekend has been sinus drainage that has made me feel yuck right along with everything else. I went to the Urgent Care by our house and the doc said I have sinusitis. yuck. Hopefully I'll be back to 'normal' whatever that is, soon.. Nausea is enough.. This on top of it, no thanks.

I go back to the doctor this Thursday for the first ultrasound! I might see if she can give me a little something extra to knock this junk out! blech..

Ok, so on eof my 30 before 30 things was to cook my way through a cookbook. All cooking by me has ceased until I'm no longer nauseated. I have a ton that I've uploaded pics but I still have to put the recipes in, so... soon. =) I'm too tired for that right now. ;-) I know... excuses excuses.. Tyler said something the other night to the tune of 'I'm looking at something online right now..' my response.. 'well, I'm growing another human..' teehee! Milk it baby! ha!

I'm really going to try to do better about documenting things along the way, so bear with me.. I said 'try' ok?! I'm terrible about that kinda stuff. We shall see!

Later!