so ridiculously delicious…

Today was one of those days.

Lack of sleep (or what felt like it)

A completely dirty kitchen, because I was lazy last night (HATE it)

A child who didn’t want to nap, even though she was tired (try laying next to her, when she stretches, moves and grunts every two minutes)

All of this adds up to one cranky momma….  It only took me until 5:30 pm to get out of that mood. 

Finally I felt ‘normal’ enough to make dinner.  Which I was looking forward to, but also wasn’t.  I didn’t want to touch the raw venison to cut it up.  I seriously have something against raw meat.  It is just gross, in my opinion.  I thought I would be okay with it, but as soon as I got it out of the package, I almost gagged (nice visual, eh?).  Anywho, I quickly sliced it into small pieces and got to cooking.

The end result….

Never thought I would say that about venison stroganoff – but YUM!  I could have eaten it all… but I held back, had to save some for the hubby (who also loved it, by the way).
Tomorrow I’m going to be making more Oreo Pudding Cookies.  Hubby came home last night, tried one and almost fell to the floor.  He said that they were so good, probably better than the blondies I use to make (which were his favorite).  So, instead of not letting him eat them (I was keeping them for the weekend), I’ll let him eat this batch and I’ll bake up another one…. Oh, and so I can enjoy them too… because they are just that good!!  

Venison Stroganoff
Source:  Adapted from Chaos in the Kitchen 
1 lb venison tenderloin, trimmed of fat and sliced into thin strips

5 tbsp butter, divided
8 oz mushrooms, sliced
2 cloves garlic, minced
1 cup beef broth
1 cup sour cream
1 tbsp flour (if needed)
salt and pepper
12 oz extra wide egg noodles, cooked

Heat a large skillet over medium high heat until hot.  Add 1 tbsp of butter and add half of steak slices.  Sprinkle with salt and pepper, and cook until bottom side is brown.  Flip venison pieces over and brown the other side (only takes about a minute).  Remove cooked venison to a bowl.

Repeat with another tablespoon of butter and the remaining venison. Add cooked venison to bowl.

Add 1 tbsp of butter and half of sliced mushrooms. Sprinkle mushrooms with salt and pepper.  Add to the bowl with venison.  Repeat with another table spoon of butter and remaining mushrooms, adding cooked mushrooms to bowl.

Add 1 tbsp butter and garlic – saute until soft.

De-glaze the pan with small amount of beef broth, scraping up the browned bits in the pan.

Add sour cream and beef broth, stir and heat until smooth.

If the sauce seems too thin you can thicken it by removing a 1/4 cup of sauce and stirring in 1 tbsp of flour and adding it back in.

Add steak and mushrooms back into sauce. Stir and simmer on low until hot. Do not bring to a boil as the sour cream with curdle.

Serve over egg noodles.

The sauce is delicious!  And you can make it with whatever meat you want – or just with mushrooms.  Try it, you won’t be disappointed!!


flashback to 1997

Guess who I was listening to as I was baking/cooking this afternoon…

If you guessed….. HANSON, you’d be right.  (Probably weren’t even close, eh)

I saw them in concert in 2008… and the 7th grader inside of me escaped, and I screamed like no tomorrow.

Anyway, today I was listening to their ‘new’ album, “Shout it Out”.  LOVE IT!   Ah, Hanson, how I love you.  I remember back in 1997, my family said to me that one day I wasn’t going to like Hanson anymore.  I told them straight up that was going to happen.  Guess what.  STILL LOVE THEM!  And I’m not afraid to admit it!  Ha!

Oh, another flashback to 1997.  I watched the season finale of SNL today… with Justin Timberlake.  Yeah, that was another one that the family said I wasn’t going to like anymore (‘NSYNC).  Boy, am I proving them wrong.  Love ‘NSYNC… Love Justin even more!  Gah, I’ve loved him since he was on the Mickey Mouse Club.  Haha….  I remember seeing the preview for his new movie, “Friends with Benefits”, the first time.  My husband and I were talking – and the preview came on and I stopped and stared at the tv.  When it was over – I looked at the hubby and said, “I so want to see that movie.” He goes, “I know you do.” Ah, I love it that he knows me so well!

Okay – enough with the flashbacks.

I was in the kitchen a good part of the day.  First making Oreo Pudding Cookies.  Then making Chicken Sour Cream Enchiladas.  Both a.m.a.z.i.n.g!

Chicken Sour Cream Enchiladas…. I found the recipe on the Pioneer Woman website (love her!).  Her recipe is without the chicken – but I (by I, I mean, my hubby) needed some meat in it.  So, I cooked up some chicken and added it in.  Here we go….

Chicken Sour Cream Enchiladas
Source: Adapted from The Pioneer Woman


2 Chicken Breasts – thawed
16 whole Corn Tortillas
Vegetable Oil, For Frying
2 10 ounce cans Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
5 Green Onions –  chopped
1/2  teaspoons Ground Cumin
1/8  teaspoons Cayenne Pepper
Preheat oven to 375 degrees
I cut the chicken breasts in half, so they weren’t so thick – and cut into about inch size pieces.  Seasoned with seasoned salt and pepper – the cooked in some EVOO on the stove
P.S.  I hate dealing with raw chicken.  I hate touching it… I hate cutting it… I hate anything to do with it.  In my perfect world, chicken would always be cooked for you!  
When chicken is done cooking (white in the middle), I transferred it to a cutting board and diced it up into small pieces
Mix together chicken, green onions, 1 1/2 cups grated cheddar, cumin, cayenne pepper and sour cream
I had one container of light sour cream and one of regular sour cream… clearly when I went shopping, I wasn’t really looking at labels.  But the light makes it slightly more healthy, right?!  
Heat vegetable oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet (I used the same skillet I cooked the chicken in.  And no, I didn’t clean it out… lots of flavor on that pan!).
Using tongs, fry tortillas one at a time, for about ten seconds per side (don’t allow to crisp). Remove from oil, then dunk tortilla in enchilada sauce. 
Lay tortilla on cutting board and spoon a good two tablespoons of the chicken/sour cream mixture in the middle. I had really small tortillas, so two tablespoons was almost too much. 
Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and chicken/sour cream mixture.  I also poured what was left of the enchilada sauce over the tortillas in the dish.
Cover the dish with the remaining cheese and bake for 15 to 20 minutes until cheese is bubbly.
I had two of these glass dishes full of enchiladas.  16 all together.  I’m thinking next time I make these, I’m cutting the recipe in half – this is just too much for two people to eat!  
 I may have scooped it out too quickly – as most of the enchilada fell apart before landing on my plate.  Maybe let is sit for a minute or two, before serving.  
Either way, it was delicious!  Guess we’ll find out if this meal is a keeper when the hubby gets home from work.  
Now – on to the Oreo Pudding Cookies.  Yes, you read that right, Oreo Pudding Cookies.  Literally having Oreo pudding in the mix.  You can definitely taste the pudding mix in the cookie.  If you’ve ever tasted dry pudding mix before, you get the flavor.  Eating the first cookie, I found the flavor interesting and wasn’t sure how I felt about it.  By the third cookie – I knew I was enjoying them!  
Oreo Pudding Cookies
Source: The Girl Who Ate Everything (adapted every so slightly)
1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour 
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 Hershey’s Cookies N Cream Candy Bars chopped into small pieces (I used one of the giant bars)
1/2 cup semi-sweet mini chocolate chips

Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n’ cream pieces and chocolate chips.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to over-bake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

Mine made almost 3 dozen cookies… and I was using a universal cookie dough scooper (which I FINALLY bought).  

Mmmm… mmm….mmmm…  SO GOOD!  Good thing we’re going to my parents house this weekend… so I can package these up and take them with… so we don’t end up eating them all!  
Well… I’m off to clean up the kitchen.  Then to bed…  the little lady had me up at 8 am, and I went to bed around 4:30 am. Talk about it catching up with me.  Hopefully she sleeps longer tonight… Momma needs her sleep too!