Friday Food Story

What time of year do you associate food with the most?  Personally, that is definitely the holidays.  All the treats, savory dishes, candy, cookies, cakes, giant turkeys, gingerbread houses.....I can go on forever here.  So when my hubby was deployed over the holidays, I knew I had to do something to make his time overseas just a little bit more like home, as well as for his soldiers at the time.

I really enjoyed putting together the holiday care package for my hubby.  Not only did he get a bunch of fun gifts, I sent all kinds of goodies.  I included all the stuff we would normally do during December.  I sent a gingerbread house kit, which surprisingly did not get destroyed in transit, along with additional candies for decoration.  With his soldiers, they assembled it and took pictures to send me.  I also tried out a new goody.  I've never made hard candy before, but I know he loves it.  His grandma makes it all the time and when we go there for Christmas he is always having some.  So of course I had to at least try it out!  I sent three or four different flavors, and funny thing is, I think this was the most popular among everyone!  (I always send enough to share.)  In fact, his Battalion Commander at the time, would always come into his office just to have some hard candy.  I think he was just as addicted to it as Chris.  And of course, what is Christmas without Christmas Cookies?!?  I have a homemade recipe from my Mom, and he loves them as much as I do.  It makes a huge batch, so I made tons of cookies to send.  Usually at home, he will make homemade frosting and do different colors.  Well, I really didn't think homemade frosting would survive the journey, so I got two containers of store bought just to be sure they would have good frosting.  I included two giant containers of multiple types of sprinkles, and he and his soldiers got to participate in some holiday traditions of decorating Christmas Cookies. 

While I certainly did not enjoy having my hubby away during the holiday season, it really warmed my heart to send him, and his soldiers, a little piece of home while they were away.  I'm so glad they were able to take part in a least a little bit of holiday tradition, and I know they enjoyed eating all those treats!! 

~Melissa

Burrito Casserole

Growing up in a very busy house meant that we usually needed numerous "go to" meals that were quick, filling and yummy! Inexpensive was always a good thing too! I think it was my mom who came up with this creation.  I'm sure there are many variations out there, but this is how we built our family's favorite...

Burrito Casserole

1 lb ground beef, brown and drain

1 medium onion, diced, cook with beef

1 can refried beans

1 can Rotel (or jar salsa)

1 lb grated mild cheddar cheese

1 taco seasoning 

1 tsp cumin

8 flour tortillas

After beef is brown and drained, add taco seasoning and cumin. Stir until coated. Mix in can of refried beans and set aside.

Using a round casserole dish, layer ingredients in this order: Tortilla, meat/beans, Rotel, cheese. Repeat as many layers as you can until you are level with lip of casserole dish. Add one additional tortilla and cheese for top layer. 

Bake at 350 until cheese is melted.  Approximately 20 minutes. 

Serve with tortilla chips and sour cream. 

If you prefer chicken, you can use cooked chicken breast, corn tortillas and a green salsa. Both variations are delicious and will be the best quickie you've ever had!

Enjoy!

Challenge Peach - ...daphne

Challenge Peach ~MAW Steve

Meet the Chef ~ Melissa

My hubby Chris and I, back when Lane was a little puppy

Hello everyone!  I'm Melissa, and I've been a military wife for almost 5 years.  In my little Army family, there is myself, my hubby and love of my life Chris, my 2 year old baby boy Chocolate Lab Lane, and my 5 year old fatty catty Isis (who usually just goes by "Kitty").  Just because I haven't been married to the Army that long, doesn't mean I haven't been around the military longer!  I grew up a Navy brat, so I am used to the lifestyle.  I actually love it.  I love seeing new places, doing new things, and meeting lots of awesome new people (like Steve and Daphne)!  The military lifestyle is certainly different.  There's that automatic bond you have with someone you've never met before, but feel like you've known them for years.  And it seems to me it takes a certain type of person to be the military spouse as well.  We all tend to have the same sense of humor, and of course love taking care of our soldier!!  It's very unique, and I wouldn't trade it for anything. 

Me shooting blanks at Ft Riley during one of their Apple Days

So a little bit of history about me for you....like I said before, I was a Navy brat, so I moved around A LOT growing up.  I think it made me the outgoing, friendly person I am today.  My Dad got out of the Navy sometime when I was in grade school, but we continued moving every couple of years until he found a good job in Virginia that he liked, and paid well.  So I consider Virginia my "home state."  That's where I went to middle and high school, and where I went to college as well.

Let's Go Hokies!!

Speaking of college, I went to only the greatest one around....Virginia Tech!!  I LOVE MY HOKIES!!  It's a beautiful campus, amazing people, and wonderful memories.  It's where I met my hubby!!  Just ask anyone we know.  We are FANATICS about this place, and we turn into crazy people come football season!  We literally bleed orange and maroon (notice the color scheme on my recipes?!?).  At Tech, we were both in the Corps of Cadets, he was Army ROTC and I was considered Cadet Only.  I joined for the band...I'm a self proclaimed band nerd, and proud of it!  He was in the band as well, but wasn't a band nerd in the least.  So being members in the cadet band, we got to attend every home football game every year.  We're addicted.  Lane Stadium has THE BEST college football entrance ever.  There's just something about 66,000+ fans jumping up and down to "Enter Sandman" and screaming their heads off....makes me smile just thinking about it. :-) 

As for my love of cooking, it kind of just evolved.  My Mom made a lot of fabulous dishes when I was growing up, and I use several of them to this day, especially Thanksgiving recipes.  I don't really remember if she experimented a lot or not....the high school years are kind of a blur now.  I think with all of our busy hectic schedules between myself and brother and sister, she just made whatever was quick and easy at the time.  And then of course in college I was always eating at the dining halls....freshman fifteen didn't hit until junior/senior year unfortunately.  It's when I finished college and I was trying to lose weight that I got more into cooking, especially trying to find yummy and delicious healthy recipes to help with my weight loss goals.  I like to experiment with a lot of stuff, mostly because we like to change things up for dinner.  I like the variety too, so it's fun coming up with stuff together with my hubby.  And now that he's training for a marathon, and I just started a beginner's running program, we definitely try to find new healthy dishes to keep us satisfied and satiated.  And of course being in the Army, there will forever be group gatherings that involve food.  I love bringing fabulous dishes that I know people will ask "You made this??  Can I please have the recipe?!?" Food brings people together, no matter the occasion.  It can comfort you, energize you, calm you, be therapeutic while cooking, and obviously fuel your body.  It is essential for life, so why not have fun with it and enjoy it?!  I hope you find our page fun and interactive, and you find the motivation, encouragement, and inspiration to expand your kitchen repertoire along the way!! 

Hard Boiled Eggs

Do you have trouble with hard boiled eggs??  I used to overcook them ALL the time.  Then I found a tip online somewhere (I'll admit, probably Pinterest lol), and it's changed my egg boiling life forever.  Firstly, timing it is crucial!  You can't just estimate it....that's how they get way overcooked, or in the case of my Mom on one occasion, totally forgotten about!  That was awful; all the water cooked off, then the eggs started exploding in the pot!  Oh and the smell....gag!  So here's what you do to avoid such catastrophes.

Gently place eggs in an adequate sized pot and fill with enough water to cover the eggs.  Place on the stove over high heat and bring to a boil.  Once the pot has started boiling, reduce heat slightly to continue a rolling boil.  Set a timer and let cook for 5 minutes only.  Then, remove the pot from the heat and place on either a cold stove burner, or a pot holder on the counter.  Cover, and let sit for 10 minutes only (again, be sure and time it!).  Once the timer goes off, run cold water over the pot until eggs are cooled off.  Dry, and store in the refrigerator.

This should give you perfectly cooked hard boiled eggs.  The yolk should not be that icky green around the outside.  If you find that the yolk isn't done enough, you may have started your cook timer just a bit too early, so let it cook a little longer next time.  I have also done this method at higher elevations, and should be just fine! :-)

~Melissa

Chipotle Beef

Chipotle Beef

1 lb inexpensive beef stew meat, fat trimmed

1 can beef broth

1 cup water

1 can chipotle in adobo paste (add peppers for a more spicy result)

3 cloves garlic

1 bay leaf

1 tsp sea salt

1/2 cup cabernet sauvignon

1/2 ice cold water

1 tbsp corn starch

In an enamel or cast iron dutch oven, bring broth and water to a boil. Add 2 tbsp adobo

paste, garlic, bay leaf and salt and reduce heat to low so it just simmers. Add beef.

Cover and allow to cook 4-6 hours. Add wine and bring to boil, then return to low heat.

Twenty minutes prior to serving, mix cold water and corn starch well and add to beef.

Bring to boil then reduce to simmer. Liquid should thicken enough to cover wooden

spoon. Beef should be fork tender.

Serve with mashed potatoes or risotto. Garnish with fresh chopped parsley.

This makes a great meal for large groups or potlucks.  It could also be an amazing crock pot dinner, just make sure to add the wine in the beginning so it has time to reduce. Happy Cooking!

The Importance of Food

written by MAW Steve

I can remember when I was a kid how my parents would celebrate my birthday.  When that time of year would roll around, Mom would ask what I would want to do.  Sometimes, I chose to have a party either at the house or at McDonalds or some local pizza joint.  Sometimes, I would choose to do the low key dinner at a restaurant thing with the parents and grandparents.  Sometimes, I would choose to stay home and have Mom make one of my favorite meals.  Usually, that was lasagna, but I am sure hot dogs, grilled cheese or pizza also made that list.

No matter what I chose though, one thing always had a place at my birthday parties.  Food!  It was rare that all I had on my birthday was cake and ice cream.  Looking back, it might have been a better idea, but let's face it, that just isn't going to happen.  Food, is an important part of the birthday celebration just as it is almost every other celebration in which we participate.  Think about it.  You can't have a wedding without the wedding cake.  You can't have a Halloween party without the candied apples.  You can't have a Super Bowl party without a ton of food that will make you overfull, gassy and ready to blow.  You just can't do it, and you shouldn't!!!  Food is a part of our celebration process.

This can not be more true that with those of us in the military.  Promotion ceremonies, award presentations, hails and farewells are all food events.  We do formal balls complete with fancy dinners.  We have Company holiday potlucks that expose us to dishes with names we can never remember.  Battalion or brigade family days come complete with Bar-b-q done by the gruffest of old 1SGs who have perfected their secret sauce over many years of deployments.  We love food.  We employ it in almost every event.  It is necessary and important and I for one and so happy about that.

For my part, cooking for Soldiers at almost any of these events is one of the highlights of my life.  I love cooking for my wife, who is, of course, the most amazing Soldier ever. (I understand opinions may vary)  But, I also love cooking for any and all other Soldiers too.  When Heather was Company Commander at Fort Riley we had our family thanksgiving potluck and I did the Turkey, a ham, and a couple other side dishes.  Cooking for 15 hours didn't even phase me, because I knew that more than 50 Soldiers and their families would be enjoying the fruits of my labor.

It is for this reason, the fact that food is so important, that me and my Army Wife friends have started this blog.  Army Wives Do It In the Kitchen every day, not because they have too, but because they love their Soldiers and their families.  They do it in the kitchen because it is the place where magic is made.  They do it in the kitchen because one of the things our Soldiers miss most while deployed or training or away on another TDY is the dishes we make.  Sure they miss our love too, among other things, but I guarantee each Soldier has a favorite dish they dream about coming home to.

I can't wait to share some of these favorites with you, and to read about, cook and try some of your favorites as well.  Together, we can keep America's fighting men and women fully fed and strong.  We can also keep them happy, healthy and loving life through our food.  I want to help you do that for your Soldiers and I hope you will help me do that for mine.  Someone once told me, "The day you marry a Soldier, is the day you join the Army."  There is a lot of truth to that.  Let's do our duty to America by keeping our Soldier's belly full of food they love and will dream of coming home every day they are gone.

Meet the Chefs - Daphne

Hello friends! We are so excited to get this page finally launched! It is our goal to reach every level of cook...from the “working mom I love boxed macaroni and cheese” to the experienced and and maybe even professional chefs!

My name is Daphne and I have been an Army wife for 7 years. My husband Billy and I have two beautiful children, Raeanne Marie (12) and Jace William (2). My love of cooking came from my grandparents on both sides. Although I never cooked along side him, the stories I hear make it certain a big part of my love for cooking was passed down from Papa. I also made many frantic phone calls to my grandma asking how to cook this, or bake that. She had a present impact on my cooking while my Papa gave me inspiration and drive to be the best. I can’t say I have a special dish, but I have figured out that my point of view is creativity. Meaning, let’s take what you ALREADY have in your kitchen, and create something new for your family to enjoy. Having a 2 year old in the house makes it impossible to run to the grocery every time I’m missing an ingredient. I simply have to use what is already here.

  Growing up, my dad required me to cook 3 nights a week. Although I hated it then, today I am grateful for the experience and exposure to opportunity. I’m certain there were creations no one wanted to eat, but the beauty of cooking is the ability to dump it all and start over!! No permanent scars here! It took me a little while to realize that I was good at what I was doing. I had a the wonderful privilege of catering many meals for my church while living in Orlando. I also served as cafe director for a residential teen ministry in Orlando. 

The kids all loved the cuisine, but hated the extra pounds I literally added to their lives! I count it a blessing to be able to SERVE. Many times, it has little to do with the food and more to do with a gift we’ve been given and the desire to share it with loved one’s or those in need. Although I have never had any official training, I am very confident in my ability to bring something yummy to the table. My personal goal for this blog/page is that you would be more confident in the kitchen, understand the blessing of service and and tap into that creativity I KNOW is in there!

Thank you for joining us on this fantastic and exciting journey! ...daphne

Interesting Ideas for Polenta