Buddy vs Cookie Monster

Buddy decided he wanted cookies, but didn't want to share with Cookie Monster...so he locked poor Cookie outside. 

Buddy the Elf is back, along with our sanity!

Buddy the Elf has arrived...and with him is almost a month of sanity. He joined us last year, and it was so amazing how well our son behaved that my husband wanted him to stick around for the entire year.  Unfortunately, Buddy had to go home to the North Pole, but he's back, and already up to no good.

Tonight is his first night here, and already he has taken El Chubacabra out for a spin.
Check in daily to see what Buddy is up to!

Beachside Treasures Pinterest Giveaway

Beachside Treasures Pinterest Giveaway

As promised, to thank everyone for sticking with me as I created my newest "treasure", I will be having a giveaway just in time for the holidays.

First thing you need to do is follow  Beachside Treasures on Pinterest.

 

Next, pin your favorite treasures from the Beachside Treasures website and the Beachside Treasures Etsy page. 

After each item you pin, "send" it to the Beachside Treasures Pinterest page so I know it was pinned.  Every time you pin and share a piece, you get a chance to win!  I will be adding a lot more pieces to the Etsy site over the next few weeks, so keep checking back for more items to pin.  This giveaway will end on November 30th at midnight EST.  A winner will be drawn using Random.org on December 1st and notified privately as well as here on Working Mommy is Redundant.  As for what the prize will be...it is a secret (one hint: the items pinned will have an effect on the prize).  But don't worry, it will be fabulous and definitely worth winning.  So good luck to everyone and Happy Pinning!

Orange Ricotta Pancakes

Last week, I had promised my son that if he behaved at Tae Kwon Do that I would take him for breakfast dinner at IHOP (don't judge me, daddy was out of town and I was tired).  Needless to say he didn't so I was stuck having to figure out last minute dinner.  So we stopped at Publix on our way home.  Since I was already in the mindset of breakfast dinner, I decided to just make my own.  I had tried ricotta pancakes in a restaurant before and was kind of disappointed.  They tasted like just regular pancakes, but with an extra $5 charge.  But I knew that couldn't be the end all, so I went on a mission to make them myself and see if it was just a bad recipe.  Glad to say that it was!  My version of a ricotta pancake is light, fluffy and creamy all at once (my husband said it reminded him a bit of my blintzes that he loves so much).

Ingredients:

1 cup milk
1 1/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
3 large eggs separated
2 Tbl sugar
1 Tbl orange zest (they actually have dried zest in the spice aisle that works out great in a pinch)
5 Tbl unsalted butter
1 Tbl frozen orange juice concentrate
1/2 tsp almond extract
3/4 cup whole milk ricotta cheese
mandarin oranges 
maple syrup

Place the butter, milk and orange juice in a small saucepan. 
Heat over medium-low, stirring occasionally until the butter melts and is combined. 
Remove from heat to let it cool.
In a bowl, sift together the flour, baking soda and 1/2 tsp of the salt.
In a separate bowl, whisk together the egg yolks, 1 Tbl of the sugar, orange zest, and almond extract until combined. 
Whisk in a small amount of the milk mixture (to prevent the eggs from curdling), and then whisk in the remaining milk mixture. 
Pour the liquid mixture into the flour mixture and stir until just combined (don't overmix!).  Set aside to let it settle.
In a separate bowl, whisk the egg whites until foamy.  Slowly add the remaining 1 Tbl suagr and 1/2 tsp salt.  Continue to whisk until the whites form soft peaks.
Gently fold the whites into the batter until combined.
Gently fold the ricotta into the batter until just combined, being careful to not mix too much (you will see streaks of ricotta throughout).
Heat your griddle (or frying pan) to 350* or medium heat until hot.
Grease your griddle with butter or other grease (I love cooking bacon first and then my pancakes...yes I know how fattening and unhealthy this is but it just tastes so good) and then pour batter onto the griddle (about 1/4 cup scoops).
Cook until small bubbles form on top (about 4 minutes) and then flip to cook the other side to a golden brown (about another 2 minutes).
Repeat until all the batter is used.
Serve with oranges and maple syrup on top.

Manly Meatloaf

I'll admit it, sometimes I like to just veg out in front of the TV with the Food Network on (I love the competition shows and Diners, Drive Ins, and Dives).  And sometimes I will see them making something and it just gets me in the mood for it.  This happened the other day when I saw Alton Brown talking about his favorite meatloaf.  He puts BBQ potato chips in it instead of bread crumbs and then cooks it in a smoker.  So, of course the next day I had to create my own version of this.  Since I don't have a smoker (sad face), I used liquid smoke in it instead.  Usually I will only try out my concoctions on my unsuspecting family (my husband says he knows when I walk out of the kitchen with the gleam in my eye, he's probably about to gain a few extra pounds).  However, we had a surprise guest that night so he had to be a taste tester as well.  I am pleased so say that it all went super (otherwise why would I be posting this recipe?)...in fact our guest said it was even better than his mother's meatloaf that he loves (we just won't tell her that).  So here it is for all to enjoy...my super moist Manly Meatloaf!

Ingredients:

1 lb ground sirloin
1 lb ground pork
3 eggs, slightly beaten
1 diced sweet vidalia onion
2 Tbl olive oil
1/2 cup ketchup
1 cup crushed garlic butter Ritz crackers
1 cup crushed BBQ potato chips (I used applewood smoked kettle chips)
1 tsp liquid smoke flavoring (original hickory)
1/2 green pepper diced
2 large carrots diced
2 tsp BBQ seasoning (I use Stubbs)
1 cup shredded extra sharp cheddar cheese
6-8 slices bacon
BBQ sauce (my favorite is from Fat Matts Rib Shack in Atlanta, GA...you can order it online!)

Preheat your oven to 375*
Over medium high heat, heat up the oil in a frying pan.
Add the diced onions and cook until golden brown (carmelized).  Set to the side to let them cool.
Using your hands, mix together everything but the bacon and BBQ sauce.
Grease a cookie sheet, and then shape the meat mixture into a loaf on the sheet.
Lay the bacon slices across the top width wise.
Cover loosely with foil and bake for 1 1/2 hours.
Remove the foil and bake another 15-20 minutes until the bacon is well done on the ends.
Slice and serve with a drizzle of BBQ sauce on top

Jamaican Jerk Grilled Wings

These Jerk wings are so tasty, and you can make them as mild or spicy as you like based on the type of peppers you use, the spiciness of the seasoning you use, etc.  They are also great to make ahead of time and keep in the freezer to defrost and throw on the grill whenever the mood suits you.

Ingredients:
2 1/2lb chicken wings
1 Tbl dry Jerk Seasoning (mild or spicy depending on your preference)
1 Tbl Jamaican curry powder (mild or spicy depending on your preference)
1 Tbl Creole Seasoning
Jamaican Marinade:
   -1/4 cup olive oil
   -2 Tbl jerk seasoning (dry or wet - mild or spicy depending on your preference)
   -1/4 cup orange juice
   -2 Tbl soy sauce
   -1/4 cup rice wine vinegar
   -1 Tbl dark Jamaican rum
   -Juice of one lime (2 Tbl if using bottled juice)
   -1 scotch bonnet, habanero, or long hot finger pepper seeded (again, depending on the level of spiciness)
   -2 cloves garlic
   -1/2 cup red onion (about 1/2 medium onion)
   -2 green onions chopped
   -1/2 tsp Creole seasoning

Place the pepper, garlic, and onions into a food processor to mince.  Add remaining marinade ingredients and pulse to combine throughly.  Pour marinade over the wings and place in the fridge for 24 hours (the longer they marinate, the more flavorful they will be).

Preheat oven to 350*.
Take wings out of fridge, remove from marinade, pat dry and place in a large bowl.
Sprinkle the dry jerk seasoning, curry powder and creole seasoning over the wings. 
Toss wings to coat evenly and then place on a baking sheet.
Bake wings for 20-25 minutes.
Remove from oven and place in fridge to chill (or bag them and put them in freezer to be used later).

Preheat grill to medium heat.
Remove wings from fridge (make sure they are chilled completely as this will help prevent flare ups on the grill).
Cook on each side about 4-5 minutes until the skin is nice and crispy and browned (but not burned).

You can serve with Scotch Bonnet Pepper Sauce for people who want them even spicier, or even toss them in your favorite wing sauce to give them a mix flavor.  Personally I just love them straight off the grill!

Overnight Crock Pot Bread Pudding French Toast

                 Overnight Crock Pot Bread Pudding French Toast

Ingredients:
1 whole 16 oz loaf of raisin challah (or plain challah and then add 1 cup diced/bite size fruit of your choice)
6 eggs
2 tsp vanilla
1 cup low fat milk
1 cup heavy cream
1 Tbl cinnamon
1 tsp lemon rind
1/2 tsp nutmeg
1/4 cup brown sugar

Slice challah into 1" slices and place on a baking sheet.
Bake at 350* for about 10 minutes to lightly toast/dry it out.
Cut up challah slices into approximately 1" cubes and place in a large bowl.



In a separate bowl, whisk together the remaining ingredients (except fruit if adding more, stir that in after mixture is whisked well).






 
Pour mixture over challah and stir to coat completely and let sit to absorb for about 5 minutes.
Grease the inside of the crock pot well with either butter or butter flavored cooking spray.





Stir challah mixture again and then pour into the crock pot.
Cook on low for 7 1/2 hours.




 

Remove cover and cook an additional 1/2 hour on low to dry up any excess liquid.

Place cooked loaf on a cutting board, cut into 1" slices and serve with powdered sugar or warm syrup.