Tuesday, September 11, 2012

God Bless America

11 years ago, I was in 6th grade and in my last year at Brent Elementary School. The day passed like any other day. It wasn't until Daddy came home early from work that I knew something was wrong. Something in his eyes gave him away. Immediately he turned on the tv, and what I saw next changed my life forever. What I saw was rubble. Rubble from two towers that that morning stood proudly. Rubble that became a grave to many mommies, daddies, brothers, sisters, aunts, uncles, cousins, grandparents, best friends, etc. The following days were filled with news updates, replays of the attack, and interviews with witnesses. It seemed like a permanent wound was opened to our American hearts. BUT the dream is still alive. God has prevailed, and His glory is still shining. He placed a dream and a will in so many men and women's lives that are today still fighting for the freedom that our forefathers fought for. I am very proud to be a member of this nation, and today my heart goes out to the men and women and their families who lost loved ones that day, during our war, and those who are still waiting for their loved ones to come home.

Please pray for them every day. We may recognize them today, but every day they are still risking their lives for each of us and our loved ones who are here and safe.

Stuffed Pepper Casserole

1 lb ground turkey
1 24 oz marinara. We used Newman's Own Sockarooni sauce
2 cups brown rice
2 cups Mozzarella cheese
3 cloves minced garlic
salt to taste
1 tsp onion powder
2  green peppers

Preheat oven to 350 degrees.
Brown ground turkey and drain. Chop the peppers, and add peppers, onion powder, and salt to the turkey. Cook on low until peppers are soft. In another pan, add 2 cups brown rice to boiling water. Once the rice is soft, drain the remaining water. 

Spray a large casserole dish with non stick spray. In the casserole dish, mix the rice, spaghetti sauce, and 3/4 cup cheese together.

Once you're peppers are soft, add the meat/pepper mixture to the casserole dish.

 Combine. Sprinkle remaining cheese on top and bake for 25 minutes or until cheese is golden.

I hope you all enjoy this new recipe from the Rigoni kitchen. God bless you and yours!!

Friday, September 7, 2012

Irish Soda Bread

Today was a much needed rest/pamper day for me today. I woke up this morning to my precious Tedi prancing down the hallway, jumping onto our king size bed, and pouncing on me until I decided I was going to get up :) How I LOVE my Maltese!

I had my traditional coffee. I am out of stock of my staple 1 overfilled cup Cheerios and cup of Kroger yogurt, but my oatmeal was just as enjoyed. You can't forget about my WHNT in the morning either.

One of the highlights of my morning was finding Zumba on youtube.It's the little things in life really. I think I have found my new past time.

Chris and I enjoyed a night out for dinner at one of our favorites, THE Chick Fil A, and then went grocery shopping. He was at work on Wednesday and found a recipe for Irish Soda Bread that Ina Garten made, so I made sure we added all of our missing ingredients to the list.

Did I mention that we didn't get home until 0830? So.....ingredients mixed, dough kneaded, and placed in the oven by 0850. AND there is flour ALL over our kitchen. Another reason why I love my husband :)

I can't even being to tell you how amazing this aroma is! Three things in life that the aroma will make anyone stop: 1. Brownies 2. Icing(at least for me) 3. homemade bread.


Here is where Chris and I got the recipe from. If you have never seen her show, I highly recommend it. She is wonderful.

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup raisins

Preheat the oven to 375 degrees F.
Combine the flour, sugar, baking soda, and salt on low with an electric mixer. Add the butter and mix on low speed until the butter is mixed into the flour. Mix the buttermilk and egg together in a separate bowl. Turn your electric mixer back on and slowly add the buttermilk/egg mixture.
 One well mixed, combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Spray baking sheet with Pam and sprinkle with flour. Place dough on baking sheet and bake for 45 to 55 minutes.

Our loaf was finished earlier than 45 minutes. I would say ours had a hollow sound after 35 minutes of baking. We also forgot to cut an x in the top of ours.

Here it is. Yes it looks as good as it tastes. You and yours will have to make this :) I hope you all enjoy.

Saturday, September 1, 2012


There is so much excitement in the air that I can't stand it! Yesterday I had  a beach wave put in my hair, and I am so excited to be able to wash it and fix it for the first time tomorrow. BUT it doesn't end there! Sometime this morning, a very nice package will arrive, and Chris and I will be going to Huntsville to pick up my first car that I will be paying for!!!! I am completely overwhelmed and excited that I haven't been able to sleep :) I was up at 5:30 this morning. OUCH!

I know, I know. It's Saturday, but when you have the excitement of a check AND the first Alabama game of the season who can sleep? I decided since I was already awake why not go ahead and make the crimson dip for the Alabama football party tonight at my brother and sister-in-laws.

This recipe is extremely easy and quick. I'm sure it's going to be a hit tonight!

1 8oz cream cheese
1 box Red Velvet Cake
2-3 cups powdered sugar
1/2 cup butter
3-4 tbsp milk

In a stand mixer(or a bowl), cream together the cream cheese and butter. Once they are mixed well, add 2-3 cups of the cake mix, and between each added cup add 1 tbsp milk. Slowly, one cup at a time, add the powdered sugar. Again, between each cup added, add 1 tbsp milk.

*The most helpful tip I can give is that this dip is all about texture and sweetness. If you are happy with less milk and a thicker dip, I would suggest only adding the 3 tbsp. I added the full 3 cups of powdered sugar and 3.5 tbsp of milk. It is a pretty thick dip, but in my personal opinion this one should be thicker.*

I hope you all enjoy :)