Making a Christmas Butter Pecan Cake - a tribute to Meemaw

So the very woman who has engrained in my mind since I was a young child that "a way to a man's heart is through his stomach", created this recipe. She is the reason for the name of this blog! Meemaw loved to cook and serve others, it was her passion. One of her family tributes that I grew up adoring about whether it was over Sunday lunch or her serving at church, LSU international students, or just people passing through. Her heart was genuine, pure and servant driven! 

I thought about Meemaw because the pecans are falling and my cousin Callie brought me a HUGE bag from Clinton, Louisiana out on their land! Caden and I were suppose to go pick them but got caught up, so she was sweet enough to deliver them to us! Now I am not only making one of Meemaw's recipes and hoping to share it with others! Meemaw was known for her baking!!!! She could cook just about anything southern but her baking flare was her gift!!!!

This is a great recipe for using Louisiana Pecans! Enjoy as much as the many McCollister grandkids did growing up!

MeeMaw’s Butter Pecan Cake

1 pkg. butter yellow cake mix

1 (8 oz.) carton sour cream

¾ cup vegetable oil

6 eggs

3 tbs. melted butter

1 tsp. vanilla flavoring

1 pkg. butter pecan instant pudding

1 cup chopped pecans

½ cup brown sugar

Directions:

Preheat Oven to 325 degrees

Mix together pecans and brown sugar. Mix cake mix, sour cream, oil, butter, and vanilla flavoring, and beat, adding one egg at a time. Add pudding and flavoring. Mix well.

Pour 1/3 mixture into Bundt pan, sprinkling over ½ sugar and pecan mixture, and then add 1/3 of the cake mixture into the pan. Add the remaining sugar and pecan mixture and pour over remaining cake mixture. Bake for 1-1.5 hours.

And Voila!

The Best GUMBO eva'

If you like a good gumbo that almost makes you smile and your man feel like he is at the duck camp, then you have the recipe you have been looking for sitting before your very eyes!

1 jar of Savoie's Roux 

2 ham hocks

1 whole chicken

2 packages of sausage (sliced)

2 small jars of minced garlic

2 containers of Creole Seasoning Mix (bell pepper, onion, parsley, combined)

4 bay leaves

Salt and Pepper

1/4 cup of Garlic Powder

Tony's

1 cup of parsley chopped

First you begin making your homemade broths! THIS IS THE KEY!

1) In a pot you will boil your whole chicken. Cover the chicken with water. Add in half of the container of Creole Mix. You will boil on medium high (NOT HIGH) this for about 4 hours. Add in more water if needed. Keep the water at about the top of the chicken or a little below.

2) In another pot you will boil your 2 ham hocks in 8 cups of water. Add in the OTHER half of the container of Creole Mix. Boil on medium high (NOT HIGH) about 3 hours. You may have to add in about 4 more cups of water as you go.

3) You will begin your next step in a LARGE double pot. Once your broths are near done, you will begin to sautee all your veggies in oil. When your veggies get fairly soft after about 10 minutes, you will add in your jar of roux ! key is to STIR this constantly for 20 minutes. Set a timer and constantly stir so it does not burn. 

4) Take chicken out of boil and set aside to cool.

5) After 20 minutes is up on your roux mixing, add in your broths, seasonings, sausage, and ham hocks. Mix well.

6) Now break and shred your chicken down and toss the bones away. Add in your chicken to the gumbo now. Let gumbo simmer for another 2 hours on low heat, so the veggies and flavors all combine well.

7) Serve with rice or potato salad or BOTH!

Enjoy!!!!

HOT CHOCOLATE TIME!

My favorite thing to make for guests when it gets cold is a hot chocolate bar. It is a fun way for kids to get excited about hot chocolate and even better when you pull out the Bailey's the adults do too! I did this for Christmas Eve last year and it was a hit, so much I decided it will become a new tradition!

Hot Chocolate Recipe:

Cheat and Easy Crawfish Etoufee!

I grew up with a mama who was busy being mom of the year with carpool, mom's club, field trips, maintaining her house well, making sure we had a home cooked dinner every night, and basically running every errand on earth!  I remember as a kind eating her amazing crawfish etoufee and thinking...wow my mom is better than yours because she is from Jennings, LA and makes crawfish stuff! It wasn't until I was much older that I realized it was a cheat version, and if it is taste that good then who cares right?!!

So, I recently this dish twice to which two of my friends replied, 'I don't make that anymore because I just don't have time to make that roux'! I hesitated because part of me thought, do I give away my secret and let them know I cheat, and the more dominant side of me felt if I didn't tell I'm a lame friend! If you know me, you know I love MY FRIENDS and if I can help make their life easier, I do it. So here it is....enjoy!

 Ingredients:

• 1 bag of crawfish tails
• 2 cans of low fat cream of mushroom soup or 1 jar of Classico Creamy Alfredo
• ½ cup chopped celery very fine
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 2 tablespoons of minced garlic or fresh pressed garlic
• 1/4 cup of chopped parsley
• 1 teaspoon of black pepper
• 1 teaspoon of cayenne pepper
• 1 teaspoon of Tony's Seasoning
• 1 cup of water 
• 1 cup of skim milk
• Optional: 1-2 tablespoons of tomato paste

Directions: 

Sautee the vegetables until they are very soft. Add minced garlic and simmer another 5 minutes with the vegetables. Add in the crawfish tails, water, and soup or Alfredo and mix well with a whisk. Cover and cook on low heat for 45 minutes. Serve over rice.

* Can sub Shrimp if not a crawfish fan!

Cover and cook on low heat for 45 minutes. Serve over rice.

Get'n FANCY with your hamburger.....[Turkey] Hamburger Steaks

Ingredients: 
1 lbs of ground turkey
1/2 cup of bell pepper finely chopped
1 cup of yellow onion chopped
1 tablespoon of pepper
1 tablespoon of garlic powder
1 cup of roma tomatoes chopped
1 cup of mushrooms chopped
1 tablespoon of minced garlic
1/8 cup of Worcestershire
1 packet of organic gravy mix

4 red potatoes cubed and boiled


Take ground turkey meat and mix in Worcestershire, garlic powder, pepper, bell pepper, and 1/4 cup of onions. Mash and mix well. Cook these patties in a skillet and set aside.

Gravy:
Sautée onions, tomatoes, mushrooms and garlic in olive oil until onion are soft.

Add in gravy packet and water required (see back of gravy packet). Mix well.

Boil red potatoes until soft. Then mash with a little butter, skim milk and salt until like mash potatoes.

Serve your turkey hamburger steak over mash red potatoes. Top with the gravy. Sautee some fresh green beans and garlic to place on the side to add some green to your plate!

WINE TIP: Serve with my new favorite red Chianti at Trader Joe's. And I know Chiantis are normally dry but I served this Saturday night and everyone loved it!!! GREAT PRICE TOO! TRUST ME...IT'S GOOD!

Sweet Bites BUT Even Sweeter ... they're GUILT FREE!

ADDICTING RAW SWEET BITES!

RAW | PALEO | VEGAN | ORGANIC

These cute little deceiving chocolate looking treats are very very good! Deceiving as in you will want to eat a lot of them but the best part is they are guilt free. They are good for you in many ways such as protein, energy, dairy free, etc etc etc.... Caden absolutely loves them, which makes for a me being a much happier mom knowing his sweet tooth actually has some nutritional value. That is so much better than watching your child scream because he wants candy, popsicles and chocolate.

These are also PERFECT for entertaining for the holidays and even as party favors or small teachers gifts, just putting a few in a cellophane bag with cute ribbon and voila! See these CUTE AND INEXPENSIVE BAGS Cute bags

RECIPE:

1 cup raw almonds
14 medjool dates, pitted
1/4 cup raw cacao nibs
1/4 cup of unsweetened cacao chips
2 tbsp. coconut oil
1/2 cup shredded unsweetened coconut
1 tsp. pure vanilla extract
2 tablespoons of Agave
1/8 cup flax seed

Set aside another 1 cup of shredded coconut for when you roll the balls into it for the final step

1. Almonds
Probably the most nutrient-dense in the nut family, they are a rich source of fiber and protein, omega-3 and omega-6 essential fatty acids, calcium, phosphorus, iron, magnesium, zinc, copper, selenium, and niacin, and of course, vitamin E, an important antioxidant that helps to neutralize free radicals.

2. Dates
Another great source of fiber and protein, dates are also rich in mood and energy boosting B-vitamins, iron, heart-healthy potassium, and thanks to their naturally occurring sugars, provide a great energy boost. Dates also contain antioxidants known as tannins, which have anti-infective and anti-inflammatory properties.

3. Cacao nibs
The mother ship of chocolate, cacao is probably one of the most nutrient and antioxidant-dense foods on the planet.  Cacao contains neurotransmitters that are associated with a healthy mood: serotonin, dopamine, and phenylethylamine. Is it any wonder chocolate makes us happy? In addition, cacao has been linked to improved cardiovascular health, containing polyphenols – the same beneficial antioxidants found in red wine. The key to remember here is cacao {the raw completely natural and unprocessed form of chocolate} is the superhero – not the processed bar that you’re buying at the store.

4. Coconut oil
A rich source of healthy fats that has been linked to enhanced  metabolism, immune system, and blood sugar stabilization, among other things. I’ve spoken at length about my love affair with coconut oil before.

5. Unsweetened shredded coconut
At the risk of sounding like a broken record, see #4 above. After all, coconut oil is a by product of coconut meat {which is what the shreds are}.

6. Flax seeds
Another favorite of mine, flax seeds are great source of fiber, protein, omega-3 fatty acids, and antioxidants.

Set aside the 1 cup of shredded coconut on a plate. 

Place all ingredients into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine {sticky} pebbles.

About a teaspoon at a time, roll into 1-inch balls. 

Lastly, roll the balls in the shredded coconut to lightly cover entire ball.

It's almost [GREEN] GUMBO weather! YES I said G-R-E-E-N not R-O-U-X!

So years ago I had a cajun friend of mine make me and my sister a green gumbo and ever since we have not been the same! She made this incredibly healthy version of a gumbo and it has since changed my life because in south Louisiana it is sinful to not be making gumbos and/or eating them when the weather gets cold and holidays draw near. It just doesn't feel right or NORMAL at the least! 

So....when my friend introduced this new version of a gumbo, it was heaven sake because I could finally make something that had A LOT less guilt, loads of gumbo-like flavor, and was perfect for cold weather nights and Thanksgiving + Christmas holidays. I know you may be thinking 'I have to taste it to believe it, then just TASTE it' but go ahead, I dare you - you will thank me!


If you want to add a little more to it, bake a  JALAPENO CORNBREAD  to go with it if your kids and/or hubby desires! If jalapeno seems to hot well toughen up, you're in Louisiana and need to build your tolerance - jk jk. Anyway, green gumbo is something kids and hubbies LOVE and how proud will you be mom when you know their eating something loaded with green veggie nutrients!



Ingredients :
I bundle of all chopped and stems off...

• 3 cups of chopped kale

• 3 cups of chopped spinach

• 3 cups of chopped turnip greens

• 3 cups of chopped mustard greens

• 3 cups of chopped okra

• 1 cup of chopped green onions

• 1 cup of chopped parsley

• 2 yellow onions chopped

• 3 celery stalks chopped

• 5 garlic cloves minced

• 1 bell pepper chopped

• 4 cups chicken broth 

• 6 cups water

• 1 ham hock

• 1 whole chicken

• 1 package turkey sausage thinly sliced (can do 1 lbs. of shrimp if prefer)

Seasoning mix :1 teaspoon off...

• Paprika

• Garlic salt

• Pepper

• Cayenne

• Celery salt

• Thyme

• 4 bay leaves

INSTRUCTIONS:

1. Sautéed onion , celery and bell pepper in olive oil 

1. Brown and soften veggies and collect brown bits and pour in some water to get darker color

1. Add a little butter during this about 1 tablespoon

1. After this is done, add in garlic, broth, water and all your veggies chopped, stir for 1 minute

1. Add in your meat

1. Cover and cook low heat 4 hours. Mid way I add in about 1/4 cup of half Worcestershire sauce and half Tabasco or hot sauce and mix.

Serve w brown long grain rice.

The easiest high fiber breakfast in the world! YES WORLD!

Some mornings you feel like this right? If not kuddos to you and maybe I need to start meeting with you once a week over coffee to gain some tips on just how you are doing it!

So back to the occasional crazy life:  I have a backup plan for a good breakfast on these kind of mornings....one thing I keep in my pantry at all times is instant blueberry muffin mix, steel cut oats, and flax seeds. In my freezer I keep frozen bananas. Why? Because it will serve you the easiest and quickest high fiber breakfast for guests or kids. I find that my in-laws love these muffins too but even better Caden is obsessed with them!

I accidentally made these one time when my in-laws came in. I had a pack of instant blueberry muffin mix and I was seriously thinking who eats the muffin mix just like this? So I whipped up some add-ins such as steel cut oats, sprinkled cinnamon, bunch of flax seeds, 3 sugar in the raw packets, and I even threw a frozen banana in the microwave for 15 seconds and mashed that right on in. THEY WERE GREAT! I am now into the habit of making these on Thursday afternoons when my in-laws come in to town because I put them under the cake plate dish if someone wants a snack or wakes earlier than others and wants a breakfast item to go with their coffee. Best part is this....they are LOADED with fiber and oats!

Kids and even adults can have a hard enough time getting enough fiber if they don't eat their required servings of veggies a day so this is a great way to start the day and they are so good you won't be able to keep your hands off either! They also keep you full for a long time and they are under 200 calories a muffin!

Quick Fix Fiber Muffins

1 pack of instant blueberry mix (add water)
1 banana mashed (I throw a frozen banana in microwave for 10 seconds)
1 tablespoon cinnamon
1/2 cup finely chopped pecans
1 cup steel cut raw oats
2 tablespoons sugar
1/4 cup chia or flax seeds

Mix all ingredients

Bake 425 for 12-15 min

* You can freeze your bananas and pull them out for these quick fixes, just pop in microwave for 10-15 seconds and mash into mix

Visit our adoption journey blog here and sign up for posts alerts: http://themcneiljourney.blogspot.com/ 

I can make your kid eat brussels sprouts!

First, thanks for the CONGRATS on our adoption news! We are so excited and no a sweet little waiting orphan in China will not be 'fatherless' for much longer and come into a loving family!!! I am really trying to be patient! LOL.... http://themcneiljourney.blogspot.com/

One of my favorite things to make is my chunky spaghetti! Do you know how many kids react negatively to roasted beets and brussels sprouts? Most everyone. If your kid doesn't count yourself lucky! So I found the perfect way to disguise them...a way that you will smile while they take bite for bite thinking 'ha I gotcha'! If they like spaghetti they will like this!

Why beets? See below!

Beets are high in many vitamins and mineralsPotassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. Beets cleanse the body. They are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer. Nuff said, right? Tastes good and prevents cancer? No brainer.

So here is the newest way to trick your kid into eating these beets in a tasty dinner while you make hubby happy too!

1 cup finely chop brussels sprouts
1 cup chop/diced canned beets or you can roast fresh beets
1 cup chopped zucchini
1 cup (small cubes) chopped eggplant
¼ cup of bell peppers chopped
1 lb. of ground turkey or lean ground beef
1 tablespoon of minced garlic,
1/2 cup or green onion
1/2 cup of onions chopped
1/4 cup of celery chopped fine
1 jar of Ragu
1 can of stewed tomatoes


Toss Brussels sprouts eggplant, beets, bell peppers and zucchini in a bowl with olive oil, garlic powder, salt, little white balsamic vinegar and put onto a pan with foil and roast at 400 for 15-20 minutes. Take out and set aside.

In a skillet sauté with olive oil, 1 tablespoon of minced garlic, green onions, onions, celery until all are soft. Stir often and add a little water or broth if needed so garlic doesn't burn.

Add in ground round or turkey and sauté with the veggies until meat is cooked.

Drain fat and then combine roasted veggies, meat mix, stewed tomatoes and 1 jar of Ragu into a large pot. Cover and simmer on low heat for 1 hour and stir occasionally so bottom does not burn.


* Cheat Day Pasta Option - boil pasta and when its done add a teaspoon of truffle oil, 1/4 cup parmesan and a little butter!


CROCKPOT OPTION: Sautee veggies and cook meat night before and put in fridge. Next morning dump in a crock pot with all ingredients and put on low/warm and let it warm and mix flavors all day so ready by dinner time!

My 2 favorite healthy go to dressings!

Okay so let me begin with, why am I doing this? Well several reasons! I decided to write this to share the recipes I have come up with or found that make life as a mom and wife easier at times! We try to juggle so much and prepare good healthy meals for our families that don't take all day long!

I also have another journey to share if you get a moment of interest that I am documenting as way to remember each particular piece along the way. Ryan and I have a mission dear to our hearts, adopting a waiting child (orphan) from China! We have begun the process for this newest family member and you can read more on our adoption here http://theway2hisheartrecipes.blogspot.com/

BUT BACK TO RECIPES and WHY....

1) I love to write. I graduated in journalism and as you may know I have a father who started a magazine. It's in our blood and DNA and I cannot run from it. If I don't write I feel abnormal!

2) I love to cook! Ryan (hubby) just opened a healthy meals to go concept so you would think I would be screaming from the rooftops 'YAY I DON'T EVER HAVE TO COOK AGAIN' but oddly enough it sparked some sort of contagious cooking spree in me. I love creating recipes. I have a tendency to make things up as I go which can work for AND AGAINST me! I like to be artsy with food! It's fun!

3) We moved into the home that I grew up in for 34 years and the place where I received many home cooked meals around the breakfast or dinner table. I think that too was contagious because I find myself following the footsteps and loving the feeling of creating a meal for my family but also having enough to bring to neighbors. The very thing my mom did for our family and neighbors! As my grandmother always says more lessons are caught than taught...kids are always watching and some things just stick!

4) I have a friend who may be reading this and has been pushing me to do a cookbook (Candace)! Well instead I figured the easier way to go is the convenient way to go...internet/social media/online! It's where we get our recipes anyway in an instant second!I like to find healthy easy meals to prepare and I figure that helps other moms out at times too who are looking for the same!

I am passionate about sharing things I like! I get so overly enthused and some times it is the trend of the moment and some times it's a legit long term one. Well I have had fun creating some amazing healthy recipes I want to share. This first I have made has been for a few friends who have all raved over it and it's so easy!!!! HERE IS MY FIRST! All made with LOVE!

My recent passion.....

This salad is a perfect one to make on Sunday night to gear up and get back on track for the week. The greens are tough and won't wilt like romaine and iceberg. This salad will stay fresh for up to 4 days and you can pull out your desired serving each day and add in your dressing of choice!

1 cup shredded brussel sprouts (available at Trader Joe's)
1 cup kale (chop into small shreds) * optional (Trader Joe's bagged Kale is not bitter)
1 cup spinach (chop into small shreds)
1 cup arugula  (chop into small shreds) - this is key in the salad!

Add in:
1 cup chopped yellow or red tomatoes
1/2 cup chopped purple onion
1/2 cup of green onions chopped
As much crumbled goat cheese desired
1/2 cup toasted almonds
Desired salt
Desired pepper

Dressing #1:
1/2 cup of olive oil
2 lemons squeezed
3-5 fresh basil leaves
* blend these three in a food processor or herb blender
Add in 1/4 cup of WHITE balsamic vinegar. "White" is the key!!! Desired salt and pepper.

Dressing #2:
1/2 cup of olive oil
1 lemon squeezed
1 soft avocado chopped
* blend these three in a food processor or herb blender
* add in the 1/4 cup of white balsamic vinegar to help puree the avocado some more in the food processors. If you wish for the dressing to thin out some more add a little water.
Dash of desired salt and pepper.

Mix all greens and veggies in a tupperware. You can make more than one serving and eat on it for a couple days because greens are tougher they will not wilt like iceberg or spring mix.

Add in option: can add chopped strawberries OR cherries.