Monday, October 9, 2017

Farewell to the Brave Astronaut's Parents

The Brave Astronaut is away today, my siblings and I have traveled to Bermuda to carry out our parent's final wishes - that is to scatter their ashes across the waters of Bermuda.  My mother died in 2006 and my father just this past April.

We will attend to our parents today and then spend a fair bit of time drinking.  My father left us with the means to have a weekend toasting their memories.  I don't know about my siblings - but I will be drinking these - it's the official drink of Bermuda.

The Dark and Stormy

  • 2 ounces Gosling's or Myers's dark rum
  • 5 ounces ginger beer
  • Lime wedge

Pour the rum over ice in highball and fill with ginger beer. Squeeze in the lime wedge.

Monday, October 2, 2017

Banana Bread Cheesecake

Dear Readers, you are aware of SoBA's love of the boomerang shaped fruit.  There are always bananas available at the launchpad.  He prefers them to be a little on the unripe side - so we often have banana bread in the house, too.  You may also be aware of the Brave Astronaut's love of a good cheesecake (as long as it's my mother's recipe).

Here's a recipe that kills two birds with one stone.  Via BuzzFeed.

Banana Bread Bottom Cheesecake
Servings: 10

Banana Bread Layer
  • 4 bananas (as ripe as possible)
  • 4 tablespoon vegetable oil
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
Cheesecake Layer
  • 32 ounces cream cheese, softened
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon gelatin powder
  • Caramel, for drizzling
  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, mash the bananas with a fork.
  3. Add in the oil, egg, vanilla, and sugar. Stir until combined.
  4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
  5. Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set.
  6. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
  7. Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
  8. Quickly stir until gelatin is dissolved, about 5 minutes.
  9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
  10. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
  11. Drizzle with caramel and enjoy!

Monday, September 25, 2017

Garlic Butter Stuffed Chicken

Did you know that garlic is a natural blood thinner?  I need to eat more garlic. Via BuzzFeed.

Garlic Butter-Stuffed Chicken

  • ½ cup butter, room temperature
  • 2 cloves garlic, minced (that doesn't seem like nearly enough garlic)
  • 2 tablespoons parsley, finely chopped
  • 4 boneless, skinless chicken breasts
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups panko bread crumbs
  • Oil, for frying
  • Salt, to taste
  • Pepper, to taste

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, add the butter, garlic, and parsley and mix until fully combined.
  3. Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
  4. On a cutting board, slice the chicken breasts in half horizontally.
  5. Wrap in plastic wrap and pound until the chicken is ⅛-inch thick.
  6. Divide the butter into fourths.
  7. Place a portion of butter on the flattened chicken breast and roll it up, creating a log. 
  8. Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more. 
  9. Cover the chicken in plastic wrap and chill while oil is heating.
  10. Fry in oil for 3-4 minutes, until edges are golden brown.
  11. Bake for 20-25 minutes.
  12. Let rest for 5 minutes before serving. Enjoy!

Monday, September 18, 2017

I'm Still Here - Will Someone Make Me a Snickerdoodle?

I have neglected this blog for a while - I've been occupied with other things, including a recent medical issue, but I think I am going to be OK.  I've missed posting recipes for the past few weeks (posting anything, really).  LBA and SoBA are back in school and the grind of school days are upon us.

Here's a recipe for Snickerdoodle cookies, which are definitely in the Top 5 of the Brave Astronaut's favorite cookies.  Via BuzzFeed.

The Best Soft And Chewy Snickerdoodle Cookies
Makes 24 cookies

  • ¼ cup sugar
  • 2 tablespoons ground cinnamon
  • 1 cup butter, softened
  • 2 teaspoon vanilla
  • 1 cup sugar
  • ⅓ cup brown sugar
  • 2 eggs
  • 3 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt 
  1. Preheat the oven to 375˚F (190˚C).
  2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
  3. In a large mixing bowl whip the butter with vanilla until light and fluffy.
  4. Add the sugar and brown sugar and mix until well incorporated.
  5. Add the eggs and stir until thoroughly incorporated.
  6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
  7. Using your hands roll dough into ping pong sized balls.
  8. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
  9. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
  10. Enjoy!

Monday, August 28, 2017

It's Back to School Eve!

Tomorrow LBA will start 7th! grade and SoBA will enter the 4th! grade.  I'm not exactly sure when the boys got that old.  We had quiche tonight, which Mrs. BA makes very well, albeit made last night.  I didn't have a recipe queued up for tonight, nor did I have any recipes worth sharing for tonight's recipe until, VIOLA! BuzzFeed to the rescue again.

I made a simple easy, chicken parm the other night, which both boys ate voraciously.  LBA even had some the next day as a sandwich, and then again for leftover dinner the next evening.

Crispy Chicken Parmesean

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 cup flour
  • 2 eggs
  • 1 cup seasoned bread crumbs
  • 2 cups marinara sauce
  • 8 slices of fresh mozzarella
  • ½ cup grated Parmesan
  • Basil, thinly sliced, to serve 

  1. Preheat oven to 450°F (230°C).
  2. Cut the chicken breasts in half widthwise to make 4 thin breasts.
  3. Season the chicken with salt, pepper, and onion powder.
  4. Coat the chicken in flour, then egg, and then bread crumbs.
  5. Heat oil in a cast iron skillet and fry the chicken on both sides until brown, about 4 minutes each side. Transfer to a paper towel-lined plate to drain.
  6. Place the fried chicken breasts in a baking dish. If they don’t fit side by side, gently overlap them.
  7. Pour the marinara over the chicken and top with mozzarella slices and Parmesan.
  8. Bake for 10-15 minutes, or until the cheese is browned and bubbling.
  9. Serve with freshly chopped basil.
  10. Enjoy!

Monday, August 21, 2017

Creamy Lemon Chicken

I made this a few weeks ago for the Clan.  It was well received - even by SoBA is a little bit picky.  He just needs to remember there is more to life than Pasta and Peas. Via BuzzFeed.

Creamy Lemon Chicken

  • 2 boneless, skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1 cup flour
  • 1½ tablespoons butter
  • 1 tablespoon olive oil
  • 1¼ cups chicken stock
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lemon, juiced
  • 1 lemon, sliced
  • Parsley
  • Salt
  • Pepper
  • On a cutting board, cut the chicken breasts in half, widthwise.
  • Lay chicken flat and season both sides with salt and pepper.
  • Gently coat the chicken pieces in the flour, shaking off any excess.
  • Heat a skillet on medium heat and add the butter and oil, swirling together to coat the pan.
  • Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  • Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  • Remove the chicken from the skillet and set aside.
  • Pour ¼ cup of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  • Add the rest of the stock and the cream and stir.
  • Season with salt and pepper, and add the lemon juice.
  • Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  • Spoon the sauce over the chicken.
  • Remove from heat. Sauce will thicken as it cools.
  • Serve with parsley and extra sauce.
  • Enjoy!

Monday, August 14, 2017

It's August - Let's Get Drunk!

The Brave Astronaut Clan is sans a summer vacation this year - although we are getting away for a few days to visit the Brave Astronaut's sister in North Carolina, where the boys will spend the week, though Mrs. BA and I will only be there for about 36 hours.

We will have to try and fit in the drinking into that period of time (via BuzzFeed).  This is my favorite of the five from the link.

Raspberry Mojito Punch
Serving: 1

  • 1/2 lime, cut into wedges
  • 5-6 raspberries (a nice handful of 'em)
  • 1 spoonful of sugar
  • 10-12 mint leaves (a good bunch)
  • 2 ounces white rum
  • Club soda
  1. Throw the lime wedges, raspberries, mint, and sugar into a glass.
  2. Using a muddler or wooden spoon, press down on the ingredients to mush them all together and get all of the juice out of the lime wedges.
  3. Add ice and pour in rum (you can just eyeball the amount, if you don't have something handy to measure) and then top the glass off with club soda.
  4. If you want it a little more or less sweet, you can always add slightly more or slightly less sugar. It's also delicious with less rum, or no rum at all. Play around with the recipe and find the right ratio for you and your friends.