The Sweet Life: What's on the Menu?

Did you all have a good week last week?

Ours was so busy, but I am slowly coming to accept that life is just busy and I have to make time to slow down.

We had playdates galore, a sweet nephew who suffered a seizure (and is thankfully ok), and then I had my dreaded computer class for our new electronic documentation system at the hospital (how do you spell overwhelmed).

I am three weeks into some fantastic lifestyle changes, and feeling incredibly energized for the first time in years.

After some research of my own regarding my infertility problems/hormone imbalances and the recommendation by another blogger, I have embarked upon the Metabolism Miracle.

I hate the name because it sounds so faddy and typical, but the awesome thing is that this is not a diet but a lifestyle change.

It is learning to address the way my liver and pancreas overwork to metabolize the foods I eat and how that effects the rest of my body.

The good thing for my blog readers is that my family does not metabolize as I do, so you will be seeing many of the same type of recipes as you have in the past.

I am learning to cook to accommodate everyone's needs...primarily cooking meat and vegetable dishes I can eat and not partaking in the starches that my family enjoys and still needs.

If you have ever struggled with losing weight and feel like it is time for some lifestyle changes take a look at Metabolism Miracle.

(there is no benefit for me telling you about this other than trying to help other's achieve a healthy life)

Are you all enjoying the Olympics?

We cannot get enough of them, and Belle is having the best time watching.

I have never heard someone cheer quite as hard for the rowers as she does.

I had fun making this Double Decker Bus Olympic T-Shirt for her.

Monday: French Onion Soup Gratinee with Iceberg Wedge Salad

Tuesday: Taco Salads with Homemade Chipotle Ranch Dressing and Fresh Fruit

Wednesday: Lemon Sherry Chicken with Green Bean Casserole

Thursday: Leftovers

Friday: Slow Cooker Jambalaya and Rice (sub a side salad for rice)

Saturday: Out to Eat

Sunday: Leftovers/Sandwiches

Instead of telling you all what I am going to post this week, I want to hear from you...

I have these recipes ready to go...

Easy Coconut Pie

Garlic Grilled Tomatoes

Mac and Cheese Bites

Slow Cooker Mongolian Beef

Sausage Rotel Quiche

Pan Seared Chicken with Balsamic Cream Sauce with Mushrooms and Onions

You all comment and let me know what you want to see!

What are you guys up to this week?

I want to hear from YOU! What recipes, tutorials or projects would you like to see next week?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Eats: Fried Rice

There is something so enjoyable about fried rice. I don't know if it is the idea of the fun presentation from Japanese restaurants...you know you all love the onion volcano and the beating heart of rice. I love the combination of sweet and salty soy sauce with sticky rice and crisp vegetables. It is wonderful eaten all alone or even on the side of your favorite Asian main dish. My family loved this and ATE.IT.UP. The one thing I will definitely recommend is that you try and use day old rice. That might mean that you make your rice the night before and let it sit in the fridge all day. The rice adheres much better with the ingredients rather than freshly cooked rice. We enjoyed a meal of Baked Sweet and Sour Chicken and broccoli with this fried rice.

Ingredients:

• 2 cups cooked white rice (preferably day or two old)
• 3 Tablespoons sesame oil
• 1 cup frozen peas and carrots, thawed
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce
• Toasted sesame seeds

Directions:

• Heat a medium size skillet or wok over medium-high heat. Once the skillet is heated, heat the sesame oil.
• Add peas and carrots mix, onion, and garlic. Stir fry until tender. Once cooked, push vegetable mixture off to the side of the pan.
• Pour eggs on the other side of your skillet and stir fry until scrambled.
• Add the rice and soy sauce to the pan and mix well. Stir fry until heated through.
• Serve, sprinkled with sesame seeds.

Original Recipe from Life as a Lofthouse.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

Deep South Eats: Baked Sweet and Sour Chicken

I am always excited to have fun weeknight meals that are super easy and pack a ton of flavor. I came across this recipe for Baked Sweet and Sour Chicken on Pinterest, and knew that it would be great for something different on weeknights than using chicken in a casserole. My family loved the sweet and tangy sauce paired with fried rice and steamed broccoli. The leftovers heated up wonderfully. I did reduce the amount of cornstarch I used in my preparation because I am trying to avoid certain foods right now (more on that later). The chicken still had the sweet and sour flavor, but if you are looking for the standard crunchy coating with your sweet and sour chicken, I would recommend using the full cup of cornstarch. I hope you all enjoy this recipe and are inspired to change up your routine weeknight meals!

Ingredients:

• 3 to 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• salt and pepper to season
• 1/2 to 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil
• Sauce:
• 3/4 cup sugar
• 4 Tablespoons ketchup
• 1/2 cup distilled white vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Directions:

• Preheat oven to 325 degrees and spray a 9x13 casserole dish with nonstick cooking spray.  Season your cubed chicken with salt and pepper.
• Dip chicken cubes into the cornstarch to coat. After all chicken cubes are coated in cornstarch, dip into the beaten eggs and shake lightly to remove excess egg.
• Heat canola oil in a large skillet over medium heat. Cook coated, chicken cubes until evenly browned but not yet cooked through.
• Place cooked chicken into prepared casserole dish. Combine sauce ingredients and whisk together. Pour sauce evenly over chicken in casserole dish.
• Bake for one hour, while turning chicken every 15 minutes.

Original Recipe from Life as a Lofthouse.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

The Sweet Life: What's on the Menu?

I have three weeks off from work and I think we are actually in town all of those weeks!

Did you hear the shouts of joy after an insane work night Friday night getting home at 1230am?

I am so excited to finally be back to blogging at little more regularly and getting some fun projects done around the house.

Monday: Pan-seared Chicken with Balsamic Cream Sauce, Roasted Potatoes, and Spinach Salad

Tuesday: Crock Pot Mongolian Beef with Rice and Steamed Broccoli

Wednesday: French Onion Soup with Wedge Salads and Fruit

Thursday: Leftovers

Friday: Grilled Summer Sausage with Macaroni and Cheese Bites and Garlic Grilled Tomatoes

Saturday: Out to Eat

Sunday: Clean out the fridge...aka leftovers

Monday: Weekly Menu

Tuesday: Baked Sweet and Sour Chicken

Wednesday: You're Already Amazing Quotes

Thursday: Fried Rice

Friday: Summer Bucket List: Homemade Pizzas

What are you guys up to this week?

I want to hear from YOU! What recipes, tutorials or projects would you like to see next week?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Giveaway: Back to School Appliqued Shirt Winner

Using Random.org the winner of the super cute Crayon Trio Shirt is....

image courtesy of Appliquecafe.com

Mollie Surratt

Mollie, send me an email to deepsouthsweets@gmail.com with your child's size, correct spelling of name, and mailing address.

I will be back and running this next week with some great posts for you guys!

Thanks for your patience while I have been in and out of town.

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Giveaway: Back to School Appliqued Shirt

I am in the process of getting a new business going that will support my love of embroidery and applique.

I am hoping to launch soon and very soon.

In the process of getting launched, I need to sample my Back to School and Fall Football Designs.

My friends and family have quickly picked designs I am sampling for their children, but I saved a special design just for my lovely blog readers...

I would love to outfit your child, niece, nephew, friend's child, etc in an adorable Deep South Sweets' Back to School Shirt.

Giveaway:

One white T-Shirt in size of your choosing with this adorable Crayon Trio in colors of your choosing including monogram.

Image Courtesy of Applique Cafe

Ways to Enter:

-Leave a comment telling me your favorite back to school supply and why.

-Become a follower and comment to let me know (comment if you already follow through Google Reader, Blogger or Google Connect)

-Become a friend of Deep South Sweets on Facebook (comment if you are already a friend)

-Become a follower of Deep South Sweets on Pinterest (comment if you are already a follower).

This gives you a chance for 4 entries with 4 separate comments!

Giveaway ends Wednesday, July 18 at 7:00 pm with the winner announced Friday, July 20!

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Eats: Hot Fudge Pie

 We absolutely love chocolate around these parts. It must be a part of our genetics...you know Genetic Mutation: icannotgetenoughachocolate. My husband's usual grocery store requests are as following: Oreos, Neapolitan ice cream, and peanut butter M&Ms. What I would kill to have his metabolism! When it comes to chocolate pies, we tend to stick with the tried and true Chocolate Chess Pie. It was time to widen the horizon of our chocolate loving habit, and I just happened to come across a recipe for Hot Fudge Pie. 

I cannot put a finger on what made this pie a pie. The overall taste was like a brownie but there was just something going on that made it a pie. Served with a scoop of ice cream, and we had the perfect after dinner treat following a long hot day on the beach. I can only hope that your plates are licked clean as quickly as my family devoured this delicious Hot Fudge Pie.

Ingredients:

• 1 stick unsalted butter (plus a little extra for greasing)
• 1 1/2 squares unsweetened baking chocolate, chopped
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 Tablespoons milk (since it is such a small amount, substitute creamer for a richer flavor)

Directions:

• Preheat oven to 350 degrees F.
• Butter a glass or ceramic pie plate. 8-inch preferred.
• Melt butter and chocolate in the microwave at 50% power for 30 second intervals until melted. Stir between each interval. Set aside to cool.
• Mix together sugar and beaten eggs until fully incorporated.
• Mix in the butter and chocolate mixture until well combined.
• Add vanilla and milk and stir well.
• Fold in flour, mixing until you no longer see white streaks, taking care not to over beat.
• Bake for 25 minutes in preheated oven.
• Serve with ice cream or whipped cream.

Original recipe from IslandEAT.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

The Sweet Life: 4th of July 2012

Walking around Jekyll after Sunday lunch at the Crane Cottage.

Waiting for John and Michele to run the 4th of July 5k.

Cousin love.

Porter plotting his escape!

Street fireworks and popsicles.

Watching the fireworks from the roof of the house.

There is always fun to have with glow sticks.

We made a day trip to Savannah.

The breathtaking live oaks on Wormsloe Plantation.

Daddy and daughter...nothing sweeter.

I have a friend that never understood our love of the marsh until she laid eyes upon it herself.

The marsh is truly a beautiful landscape of the South.

This girl is growing up way too much for me!

What memories did you all make on the 4th?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Eats: Buttermilk Pancakes

We have a family tradition round these parts of Saturday morning pancakes. It is something that Belle looks forward to all week long and eagerly asks if it is pancake day yet. A few Saturdays ago (when we were actually in town), I got up and ready to make pancakes only to realize we were out of pancake mix. Yes, I know...I regularly commit the cardinal sin of using pancake mix instead of making from scratch. It is just a little too much to ask in my lack of sleep induced haziness. 

Back to being out of pancake mix...I knew that Belle would be disappointed if I didn't do pancakes and honestly after weeks of being in and out of town, our breakfast options were a bit limited. I quickly remembered stumbling across a recipe for Cracker Barrel-esque Buttermilk Pancakes. You see I think that Cracker Barrel has hung the moon when it comes to pancakes. They are just perfect to me with their crispy outsides fluffy insides. I was excited to try this recipe and we had everything on hand (using my handy dandy buttermilk shortcut). They did not disappoint and will probably become a part of our regular Saturday morning pancake routine.

Ingredients:

• 2 cups all-purpose flour, sifted if you are so inclined
• 2 teaspoons baking soda
• 1 heaping teaspoon salt
• 1 Tablespoon sugar
• 2 eggs, lightly beaten
• 2 cups buttermilk
• oil or butter for cooking
• syrup and butter for serving

Directions:

• Mix all ingredients together just until incorporated. Take care not to over mix.
• Heat a griddle or non-stick pan at medium to medium high heat and grease with a little butter or oil (the more you grease, the crispier the edges)
• Drop batter 1/4 cup at a time onto hot pan. Once bottom side is golden, flip and brown remaining side.
• Serve hot with butter and real maple syrup.

Original Recipe from Food.com

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

The Sweet Life: What's on the Menu?

I feel like the theme of this summer could definitely be....

getting back into the swing of things.

I feel like as soon as we get things back in order,

We are back out of town and then facing the need to get back to routine when we return home.

It truly is a blessing to have fun things to do,

I only wish my life was an interesting as my calendar makes it look.

The last few weeks have been hectic,

but the saddest part is definitely the loss of 3 years of pictures off my external hard drive.

If you know of any magic fixes for a dead hard drive,

(that don't cost $1000 like the only fix that seems possible at this time)

I would love to hear about it!

On the bright side, I was able to get back every one of my digital sewing patterns thanks to the incredibly understanding owners from Sew Sweet Patterns, Whimsy Couture and Mud Puddles and Ruffes.

If you sew, or know someone that sews please go check them out!

Monday: Baked Sweet and Sour Chicken, Fried Rice, and Steamed Broccoli

Tuesday: Creamy Beef Tips with Egg Noodles and Almond Green Beans

Wednesday (Work Night): Leftovers

Thursday: Sausage and Rotel Quiche with Tossed Salad and Fruit

Friday: Family Movie Night with Make Our Own Pizzas

Saturday (Work Night): Leftovers

Monday: Weekly Menu

Tuesday: Deep South Eats: Buttermilk Pancakes

Wednesday: 4th of July Fun/Recent Trip Pictures

Thursday: Deep South Eats: Hot Fudge Pie

Friday: Giveaway!

What are you guys up to this week?

I want to hear from YOU! What recipes, tutorials or projects would you like to see next week?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Words to Live By: July 2012

My Father-in-Law has been copying me on his daily YouVersion Bible verses.

The last few I have received have spoken to me in a very personal way.

This verse from Isaiah was as if God was sitting with me and gently reminding me of His plan and His ways.

I hope that you gain comfort and encouragement from these Words to Live By!

Missed a month?

January - February - March - April - May - June

What are your words that you are living by right now?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!