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

INGREDIENTS

• 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

PREPARATION

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!

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

INGREDIENTS

• 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 

PREPARATION

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!

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

INGREDIENTS

• 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 

PREPARATION

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!

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

INGREDIENTS

• 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

PREPARATION

• 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!

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

INGREDIENTS

• 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

PREPARATION

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.

I'm Bored! Let's Do Something!

Welcome to the August doldrums.  There's no more camp for LBA and SoBA (that will come as good news to SoBA, who did not have the greatest summer camp experience this year - not sure about LBA though).  Mrs. BA and I are working on various plans to keep LBA and SoBA occupied until school starts later this month.

Here's a list from DCist of "14 Places to Go With Kids In and Around DC."

NATIONAL CAPITAL TROLLEY MUSEUM: This could be fun.

ANACOSTIA SKATING RINK: We tend toward indoor skating at the SkateZone, but this would be a different perspective.

THE FREER AND SACKLER GALLERIES:  Museums are usually a good way to go when it's either too hot or raining, something it does a lot in August.

KENILWORTH PARK AND AQUATIC GARDENS:  This is a popular destination from our little corner of the world.  I should really go there.

NEWSEUM: Been there before and would go back - but it's always hard to reconcile paying for a museum in a town where all the museums are free.

ROOSEVELT MEMORIAL: Definitely in my top 5 of the many memorials around the city.

2 AMYS: Although I might opt for the new Pizza Paradiso that just opened closed to home.

NATIONALS PARK: We've only been to a few games so far this season - but SoBA and LBA are going to a clinic there on Saturday morning and then we are all going to the game on Saturday night.

EAST POTOMAC GOLF COURSE: I would play more golf.

BUREAU OF ENGRAVING AND PRINTING: This was one of my favorite stops on my 6th grade trip to DC.

DUMBARTON OAKS: A nice place to take the air, which in August can be questionable.

GRAVELLY POINT: The Clan has done this.  If it's a nice day and the wind is in the right direction, you can see lots of planes and have a nice picnic by the river.

MARIAN KOSHLAND SCIENCE MUSEUM: This might be too much like school for LBA and SoBA - but that doesn't mean we shouldn't do it.

Marcus Samuelsson's Ribs

Of all the Chopped judges, he is not one of my faves, but I think his food would be more than tasty.  Via BuzzFeed. You can even get the recipe right now!

Block Party Ribs
by Marcus Samuelsson
Servings: 12

INGREDIENTS
RUB

• ½ cup soy sauce
• ½ cup dark brown sugar, packed
• 3 tablespoons smoked paprika
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne
• 1 teaspoon ground allspice
• 1 teaspoon powdered ginger
• 1½ teaspoons garlic powder
• 4 thyme sprigs
• 1 lemon, zested
• 2 slabs pork ribs 

SAUCE

• 1 tablespoon grapeseed oil
• 1 poblano chile, chopped
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 1-inch ginger, peeled and chopped
• Salt
• 1¼ cup chicken broth
• 1 cup ketchup
• 1 12-ounce bottle beer
• ½ cup coffee
• ⅓ cup apple cider vinegar
• ¼ cup molasses
• ¼ cup soy sauce
• 1 lemon, juiced

PREPARATION
Whisk together all the rub ingredients in a small bowl.

1. Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
2. For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften. Add the remaining sauce ingredients and bring the mixture to a simmer. Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups, about 30-45 minutes.
3. Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
4. Preheat oven to 275˚F/140˚C.
5. Uncover the ribs, keeping them raised over the baking sheet on the wire rack.
6. Pour 2 cups of water into the bottom of the baking sheet.
7. Spread 1 cup of the BBQ sauce over each rack of ribs.
8. Bake in a preheated oven for 3-3 ½ hours.
9. Remove ribs from oven and preheat the broiler to high.
10. Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
11. Cut into individual ribs.
12. Enjoy!

Garlic Herb Roasted Potatoes

My grandmother used to make the best roasted potatoes. She used to make them in a big stockpot - shaking them as they roasted. My mother tried to replicate them countless times - even watching my grandmother cook them - but couldn't pull it off - the potatoes would fall apart. There's a family rumor that it was chicken fat that made them better (and staying hole).

I have made roasted potatoes in the oven to some success - and would make these in a heartbeat. Via BuzzFeed.

Roasted Potatoes
Servings: 5-6

INGREDIENTS

• 13 4-lb russet potatoes, cut into 1-inch pieces
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¼ cup olive oil
• 2 tablespoons garlic, minced
• 2 tablespoons rosemary, finely chopped
• 1 teaspoon black pepper
• More salt & pepper to taste
• Small handful fresh parsley leaves, minced to garnish

PREPARATION

• Preheat oven to 425°F/220°C.
• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir. Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes. Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 30-35 minutes. Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

One Pot Taco Mac and Cheese

Tacos are a big hit, especially with LBA.  And Mac and Cheese is one of SoBA's favorites.  So this dish is sure to be a winner, right?  I did make it a few weeks ago and it went over . . . OK.  It might make it into the rotation but only in a pinch.  For SoBA it was too close to my mother's beefaroni.  Recipe from BuzzFeed.

One Pan Taco Macaroni and Cheese

INGREDIENTS

• Olive oil
• 1 pound ground beef
• 1 small white onion, diced
• 1 tablespoon garlic, minced
• 2 tablespoons taco seasoning, divided
• ½ pound small, dry macaroni
• 1 cup water
• 2 cups beef stock
• 2 cups shredded white cheddar (yellow cheddar works as well)
• 1 cup tomato, diced
• Green onions, diced, for garnish 

PREPARATION

1. In a large skillet, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften. Add garlic and stir for 30 seconds.
2. Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.
3. Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan.
4. Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan. Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.
5. Turn off heat and add the shredded cheese. Stir until cheese is completely melted.
6. Top with green onions, and enjoy!

No Selfies Here, yet

Today is the anniversary of the Apollo 11 Moon Landing.  Earlier this year, NASA launched (see what I did there?) a new database of images.  From the press release, "The NASA Image and Video Library website consolidates imagery spread across more than 60 collections into one searchable location."

You can access the images here.  Here is an image I downloaded from the database, showing Neil Armstrong coming down the ladder of the LEM.

And another of the Earth taken from the spacecraft.

In this year, the centennial of the birth of John F. Kennedy, the Brave Astronaut shares with you, the 1962 speech in which the President laid out the plans to go to the moon.

Appetizers? Get 'em on the Dinner Menu!

These items are billed as appetizers for your next party.  But I could easily see any of these making it into the Brave Astronaut Dinner Rotation.  From BuzzFeed (there are six at the link - here is my favorite).

Chicken Parmesan-Stuffed Garlic Bread
Servings: 3-4

INGREDIENTS

• 1 boneless, skinless chicken breast
• 2 cups flour
• 4 eggs, beaten
• 2 cups seasoned bread crumbs
• 1 cup oil, for frying
• 1 large baguette
• 10-12 mozzarella slices
• Garlic Butter:
• ⅓ cup melted butter
• 3 cloves garlic, minced
• 1 tablespoon parsley, chopped
• 1 tablespoon Parmesan, grated
•  Marinara sauce

PREPARATION

1. Preheat oven to 350°F/180˚C.
2. Slice the chicken breast into 1-centimeter thick strips.
3. Place the flour, eggs, and bread crumbs into 3 separate bowls. Roll a chicken strip in the flour, dusting off any excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
4. Repeat with the remaining chicken.
5. Heat the oil in a pan over medium heat to 350˚F/180˚C.
6. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel.
7. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips), and hollow out the insides of the baguette pieces with a knife.
8. Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
9. Gently fit the rolled chicken strips into a hollowed baguette piece.
10. Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
11. In a small bowl, mix together ingredients for garlic butter.
12. Brush the garlic butter evenly over the baguette slices, making sure it drips in between the slices.
13. Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
14. Remove the foil and serve with marinara. Enjoy!

James K. Polk - The Napoleon of the Stump

James K. Polk, the 11th President died shortly after leaving office, having served only one term in office.  But in those four years, he accomplished a great deal for the country.  A great deal more than any other one-term presidents that we have ever had, or um, currently have.

In the afterlife, James K. Polk has had several in[term]ents.  When he died of cholera at his home in Tennessee, he was buried outside of Nashville.  His remains were moved a year later to his former home.  Then in 1893, after the family home was sold and demolished, Polk (and his wife, Sarah) were disinterred and moved to the grounds of the Tennessee state Capitol.

Now, more than 100 years later, there is a movement to move the Polks again, this time to the Polk childhood home in Columbia Tennessee.  You can read more here.  This post is really just an opportunity to have this song appear on this blog.

Sheet Pan Shrimp Boil

Growing up, I spent a fair number of summers at my grandmother's home in Maine, with my family.  There were tales of big lobster bakes on the beach, which I didn't experience, but always had lobster at least once during our stay there.

Tomorrow would have been my father's 88th birthday and the Brave Astronaut Clan is in New York to settle some lingering affairs of my father's estate.  There is sure to be card playing, shouting, drinking, and good food.  Maybe we should have lobster.  If not, maybe a Shrimp Boil. From Damn Delicious Via BuzzFeed.

Sheet Pan Shrimp Boil
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay Seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves 

Directions

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and Old Bay Seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. 
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. 
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

This delicious recipe brought to you by Damn Delicious http://damndelicious.net/2017/02/13/sheet-pan-shrimp-boil/

Blackberry Whiskey Lemonade

Yes Please. Recipe from Life as a Strawberry via BuzzFeed.

Blackberry Whiskey Lemonade
PREP TIME 30 mins
TOTAL TIME 30 mins
YIELD: Serves 4-5

INGREDIENTS
For the Blackberry Simple Syrup:

• 12 oz. fresh blackberries
• ½ cup sugar

For the Blackberry Whiskey Lemonade:

• 7.5 oz. whiskey
• 7.5 oz. lemon juice
• 1 large rosemary sprig
• 6 oz. blackberry simple syrup

INSTRUCTIONS

For the Blackberry Simple Syrup:

1. Put the blackberries and sugar in a small saucepan over medium heat.
2. Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup.
3. Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. You can discard the leftover pulp, although I like to freeze it in ice cube trays and pop a cube or two in smoothies.
4. Let syrup cool on the counter for 20 minutes or so before you make the drinks.

For the Blackberry Whiskey Lemonade:

1. Combine all ingredients in a large shaker and add a handful or two of ice cubes. Depending on the size of your shaker, you may have to shake the drinks in two batches.
2. Shake to combine and chill drinks.
3. Pour over ice into glasses and serve.

NOTES
Lighten the drinks up a bit (and stretch them to serve more people!) by topping each drink off with a splash of tonic water or sparkling wine.

Fresh, in-season blackberries are generally so juicy that you don't really need water as an added liquid for this simple syrup - you just have to give them enough time to do their thing and release all their juices! If you'd like to speed the cooking process or if your berries are on the drier side, add ½ cup water to the syrup and cook normally.

Use basil instead of rosemary for a fun twist!

For a stronger herb flavor, add a sprig or two of rosemary to the syrup while it cooks.

You can substitute other liquors for the whiskey in this recipe if you like - personally, though, I love the depth of flavor that whiskey or bourbon bring to this cocktail!

Topping the Charts in 1985

Around this time of the month, thirty-two years ago, in 1985, the Brave Astronaut was preparing to graduate from high school (two years ago, you may recall I organized my 30th high school reunion).  A week or so ago, Entertainment Weekly, put out the list of the Hot 100 Top Ten songs from June 1985.

1. Bryan Adams - Heaven - I may have had a Bryan Adams thing, but I preferred the snappier stuff
2. Phil Collins - Sussudio - when I arrived at the University at Albany two years later, there was a running gag that he was actually saying, "Su - su - SUNY Albany."
3. Tears for Fears - Everybody Wants to Rule the World - the 1985 Braves were prepared to do just that.
4. Prince and the Revolution - Raspberry Beret - As I noted last year, the loss of Prince was significant to me and my generation.  I went to a "Purple Rain" prom in 1985 and our high school football team fight song was "Let's Go Crazy."
5. Duran Duran - A View to a Kill - with the loss of Roger Moore earlier this year, another link to our high school days is lost.
6. Madonna - Angel - I take every opportunity to tell LBA and SoBA that Madonna was the original Lady Gaga.
7. Mary Jane Girls - In My House - I admit that when pulling this list together, I had no recollection of this song.
8. Howard Jones - Things Can Only Get Better - perhaps an anthem for today, too?
9. Katrina and the Waves - Walking on Sunshine - this was definitely one of my happy place songs.  These days, it's this one.
10. Survivor - The Search is Over - and so is this list.

Graham Cracker Toffee

I would eat this. All of it. From Gimme Some Oven via BuzzFeed.

5-Ingredient Graham Cracker Toffee
Yield: About 24 pieces
Total Time: 25 mins
Prep Time: 5 mins
Cook Time: 18 mins

This 5-Ingredient Graham Cracker Toffee is quick and easy to make, and feel free to sprinkle it with whatever topping sounds good!

Ingredients

• 14-16 sheets of graham crackers
• 1 cup packed brown sugar
• 1 cup (2 sticks) salted butter
• 1 cup mini semisweet chocolate chips
• 1 cup chopped pecans, toasted

Directions
Preheat oven to 350 degrees F.

Line an 11 x 15-inch baking sheet (or jelly roll pan) with parchment paper or aluminum foil. (If using aluminum foil, mist it with baking spray.) Arrange graham crackers touching side by side in a single layer, breaking some of the graham crackers in half if need be so that that they fit. Set aside.

In medium saucepan, heat the butter over medium-high heat until melted. Add brown sugar and stir to combine. Continue cooking until the mixture reaches a boil, stirring constantly. Let the mixture boil for about 2 minutes, then remove from heat and pour over graham crackers. Use a spatula or spoon to spread the mixture evenly over the graham crackers. Bake for 6-7 minutes or until the butter mixture is bubbly.

Remove pan and immediately sprinkle the the chocolate chips evenly on top of the graham crackers. Let sit for a few minutes until the chocolate is melted, then use a spoon to spread the chocolate around as much as you’d like. Sprinkle nuts (or your desired topping) evenly on top of the melted chocolate.

Let sit for about two hours and them cut and serve. Sometimes, if I am in a hurry, I will cool the cookies in the freezer for a quicker serve time.

A Bittersweet Father's Day

For the first time in my forty-nine years on this big blue marble, I do not have a father to celebrate today.  Since he left us in April, my siblings and I have been dealing with his loss and making plans for his last farewell, when we will travel to Bermuda to scatter my parent's ashes, in accordance with their last wishes.  The song above played behind the video montage that we played during his viewing at the funeral home - we learned that it was one of my father's favorites and he wanted it played when he died.

However, today is not all maudlin.  For the past 12 years, I have been lucky enough to be a father myself, when LBA arrived on the scene.  I became a double dad in 2007 when SoBA joined us.  I have done my best at this father thing - taking some cues from my father, and figuring out the rest as i went along.  I hope that if you were to ask LBA and SoBA, if I was doing a good job - they would tell you yes.

Thanks Dad, for everything.

Thanks LBA and SoBA, for making this a day for me to be celebrated.

I love all of you.

Flying the Colors

Today, June 14, was Flag Day.  There is an American flag that flies outside the launchpad every day.  There are some who say that you put your flag out on Flag Day and fly it until the 4th of July.  There are others that only put it out on Federal holidays.  I like the flag outside the launchpad - but given that it is out there everyday - I'm going to need to replace it more often.  But out there it is.

Flag Day has always had significance in my family - it was my parent's wedding anniversary.  My parents were married for 53 years before my mother's death in 2006.  As most of you know, my dear readers, my father was reunited with my mother earlier this year.  I am sure they are tucked away in some corner of heaven (on a park bench) having a great time catching up.

June 14 is also my MIL's birthday - so if you know her or see her - be sure to wish her the best.

Shrimp Fajitas

LBA has developed a taste for the prawn. SoBA, not so much. I would be fine with more shrimp on the menu. I made shrimp, chicken, and beef kebabs a few weeks ago and they were well received by all. And we've already established that both boys love the taco / fajita, maybe I could thrown some chicken and steak in the pan too. Recipe via BuzzFeed.

Shrimp Fajitas
Servings: 5

INGREDIENTS

• 5 flour tortillas
• ½ red bell pepper, seeds removed and sliced lengthwise
• ½ green bell pepper, seeds removed and sliced lengthwise
• ½ orange bell pepper, seeds removed and sliced lengthwise
• ½ red onion, sliced
• 1 pound shrimp, peeled and deveined
• Olive oil1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Juice of 1 lime
• Salsa
• Guacamole
• Cilantro

PREPARATION

• Preheat oven to 400°F/200°C.
• Wrap the tortillas in foil and place on the corner of a baking sheet.
• Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.
• Toss to coat.
• Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.
• Serve with warm tortillas, salsa, guacamole, cilantro, and lime.
• Enjoy!

Homemade Strawberry Pop-Tarts

I have been known to keep a stockpile of pop-tarts in my desk at work.  They are referred to as "emergency breakfast."  Here's a recipe for homemade ones that would be a little harder to keep in my desk - plus they probably wouldn't survive the trip into the office anyway. From Just A Taste via BuzzFeed.

5-Ingredient Strawberry Breakfast Pastries
PREP: 10 minutes
COOK: 17 MINUTES
YIELD: 6 servings

Ingredients

• 1 sheet puff pastry (half of a 17.3-ounce package), thawed
• 1/4 cup cream cheese, at room temp
• 1 Tablespoon strawberry jam
• 1 1/2 cups sliced strawberries
• 1 large egg
• Powdered sugar, for serving (optional)

Directions
Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.

Cut the puff pastry into six rectangles by following the perforations in the dough to first cut the sheet into three long rectangles and then cut each rectangle in half to form two smaller rectangles. Transfer the pastries onto the baking sheet, arranging them at least 1 inch apart.

Lightly score the dough by cutting a border 1/2-inch from the edges (do not cut through the pastry). Prick the center of the pastry several times with a fork.

In a small bowl, stir together the cream cheese and strawberry jam. Place a dollop of the cream cheese mixture in the centers of each pastry and spread it within the scored area. Top the cream cheese with the sliced strawberries.

Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the eggwash then bake the pastries for 15 to 17 minutes until golden and puffed.

Remove the pastries from the oven oven, dust with powdered sugar (optional) and serve.