Foodie Finds Home

I have been putting off this post for a while… Things have been less than (insert adjective here).

While I like to keep it uplifting and positive here, I realize that it is my responsibility to be as transparent and authentic as possible…

Life right now is ugly, messy, crazy, beautiful, chaotic, and surprisingly sometimes wonderful, with heaps of grace sprinkled in.

I arrived in Florida on the 7th of August “expecting” to be here for 2 weeks. That means I packed for 2 weeks, my kids were packed for 2 weeks, and we had return flights for 2 weeks from the day we arrived.

It is the 15th of September and I am still in the United States of America. That’s not to say it doesn’t have good moments(hey Chipotle, Target, and Costco), but the mess of it is, I wasn’t prepared.

I wasn’t prepared for the task at hand. My husband and I along with our four children are relocating to the states so that my Mother-in-Law can move in with us.

She is not in the best of health and can no longer live alone. One option was assisted living, but honestly, who wants to live out the last years of their lives with strangers? I mean, it works for some people and that’s awesome, but for me, as someone who has a very strong sense of family I couldn’t see letting that happen… at least not right now.

So the Mother-in-Law will be joining us in the new digs (more on the new digs later, I promise). Huzzah!

I am grateful for the opportunity that my children will have to be able to spend time with their grandmother. I am a firm believer that grandmothers make life better, mine certainly enhanced my life and gave me invaluable wisdom that I carry with me and use often.. So it was a no-brainer when faced with the choice of one city sans grandmother, or another city with grandmother; we chose with.

Now that we’re here in the thick of things, I still would not change my choice. In a perfect world I would have more of a support system (not having good girlfriends nearby sucks), like really, going this alone sucks, but change anything? Nope.

So with this being said, you my dear readers are now along for the ride. The very bumpy, topsy turvy, and occasionally smooth ride. This platform will now become a bit of a haven… Not only for me, but for anyone who has had their lives put on hold, turned upside down, and are still standing from it. We are warriors, we are nurturers, we are carers, in a world that doesn’t care for much. Onward and upwards friends. I look forward to sharing this part of my journey with you.

Until next taste,
Lori
aka
Foodie Lady

 

Did you guys know that May 21st is
National Hummus Day?

I know I haven’t gotten into it yet on this blog,
but before we moved to Europe,  our little family (at the time)
had the distinct pleasure of spending a few years living in the Middle East.

At first, (I’m going to be completely honest here…)
It wasn’t my favorite, but after a few months, I slowly found my groove,
made some new friends after leaving my family and everything back in America
and I began to fall in love with my new surroundings.

I fell in love with the people, the country, and the cuisine.
(Y’all seriously… the food!)

Hummus, was my snack of choice and although,
nothing can beat experiencing it in a Middle Eastern country, however
making this 5 minute version can definitely curb a craving.

I hope you enjoy snacking on it, as much as we do.

Foodie Family 5 Minute Hummus

Ingredients
1 can garbanzo beans, drained (liquid reserved)
2 Tbsp EVOO (Extra Virgin Olive Oil)
1 lemon, juiced
4-5 cloves garlic
1/2 tsp ground cumin
1/2 tsp salt
(chives for garnish)

Directions
Place all ingredients in a bullet/food processor/Ninja and blend until desired consistency is reached.

*Cooks Note: I only use about 2 Tbsp of reserved liquid, but use your discretion. I use a Ninja with auto IQ and the setting of my choice is Ultra Blend.

I’m looking forward to sharing more of my Middle Eastern memories & recipes with you.

Until Next Yum,

Foodie Finds Home

Hey Y’all!

Can you guys believe that our time in Europe is coming to a close?

I can’t, but I’m pretty happy about it. We’ve had an epic time in Europe, but I’m looking forward to the new.

We get to live somewhere new, make new friends, and have new adventures and travels, oh yeah and sample new cuisine.

Right now it’s summer strawberry season and they are so lovely, flavorful, and perfect for this dish.

I recently made this pie for The Athlete as a way to celebrate the end of a stellar baseball season. He pitched his heart out and grew so much as a player. I’m proud of him and I look forward to seeing all that he accomplishes in the future with baseball and beyond.

So, in honor of the new,
summer, baseball, family, friends,
and most importantly
new adventures,
I give you…

FFH-Style Strawberry Cream Pie

Ingredients
1 Pkg Cream Cheese,
(softened and room temp)
1/4 Cup Sugar
1/2 Almond Extract
1 Cup Whipping Cream
3 Cups Berries
(I used strawberries, but you can use any berries for topping)
1 Bag Semisweet chocolate chips
1 Box refrigerated pie crust or if you’re really short on time,
graham cracker pie crust works and tastes absolutely phenom and turns this into a NO-BAKE! Woot-Woot! 😉

Directions
1. Preheat oven to 450° and follow directions on the box if you’re using a refrigerated pie crust for a one crust baked shell pie. (A little tip, to prevent your crust from rising during the baking process, place a handful of dry beans in the center of your pie as weights while baking) Remember to follow the directions on the box, for whatever brand you choose. You’ll typically bake for 9-11 minutes, or until light golden brown. Cool completely, usually takes about 30 minutes.
If you’re using a graham cracker pie crust move on to step two!

2. In a large bowl with an electric mixer,
beat the whipping cream on high until soft peaks form,
then blend in the cream cheese, sugar, and almond extract, until well mixed.
Spoon into your pie shell, and smooth out.

Arrange the berries over the top however you’d like, then refrigerate while you melt your chocolate.

3. Melt the chocolate and drizzle all over the top of your pie! This the fun part!
I don’t use a double broiler, so I use the water/saucepan/bowl method to melt my chocolate,
but the microwave is also an easy option as well.
(Here is a great website that does an excellent job of explaining the chocolate melting process)

Return the pie to fridge and refrigerate at least an hour and a half or until set.

This pie is sure to please any crowd. It’s light, it’s fluffy, and delicious.

I’m thinking about serving it during the 4th of July for dessert, what do you think?

Would it make a good holiday dessert?  How would you serve it?

Until Next Yum,

Foodie Finds Home

I’m just stopping in to drop off another quick
and easy recipe that I’ve been making for quite some time now
It’s a dish that’s a  huge hit with everyone
grown-ups and kids alike!

This one is from one that I learned from my great aunt
and after making it a few times,
while doing a bit of fine tuning and tweaking
with Mr. Foodie, I think we’ve got it right! 😉

Now it’s your turn to try it out
and let us know how you like it.

I have to be honest though,
you won’t be able to stop after one serving.
It’s that good.

So without further ado…

Aunt Adaline’s Panhandle Caviar

Ingredients
2 Cans Black-Eyed Peas, drained
2 Cans Shoepeg Corn, drained
2 Bell Peppers, chopped
3 Tomatoes, chopped (I like heirlooms)
½ Bunch Green Onions, sliced
4 cloves Garlic, minced
½ – ¾ Bottle Italian Dressing
(A whole bottle is too much)

Directions

First combine the peas, corn, peppers, tomatoes, onions, and garlic in a large bowl, then pour the dressing over the ingredients. Mix well. Cover then refrigerate for at least 2 hours, up to overnight.

Serve in bowl alone or as a side dish to a fantastic meal.

Enjoy!

This is the perfect side dish for practically anything and it’s so easy to make.
It’s healthy too! We love it in the Foodie house, and we hope you enjoy it as well.

I can’t wait to share more of the meal that I made to go along with this dish.

Are you following our adventures on Instagram yet? FoodieFindsHome
If so leave your Instagram name in the comments,
along with your favorite summer dish!

Until Next Yum,
Foodie Finds Home

*Cooks Notes: If you don’t have shoepeg corn, a white sweet corn is the perfect substitute and it’s fine to use fresh corn off the cob. I do it all the time.  I only use Shoepeg when I’m home and can get it. Another good substitution is homemade black-eyed peas, so if you have some left over use those instead of the can. Yum, yum, yum!

Y’all…
It’s been so long.
I have so much to share…

So much news, so little time,
I’m sorry to rush through, but I come with a gift.

My Granny gave me this recipe a long time ago and
while the OG recipe is tedious and calls for a lot more work…

So a revision was born.

I decided that my peers in the millennial generation don’t have time for that,
nor do my fellow moms, dads, students, teachers, or whoever is reading this! Ha! 😉

We barely have 20 minutes,
but, for this candied bacon recipe,
you’ll make the time,
because it’s super easy.
I promise.

Now, go forth and make some bacon!

Grandma Jannie’s 20-Minute Baked Candied Bacon

Ingredients
1 Pkg. Bacon
1/3 Cup Brown Sugar
1 Tsp Cinnamon
2 Tbsps.  Maple Syrup
¼ – 1 Tsp.  Black Pepper (Chipotle or Cayenne work great with this recipe as well)
(definitely to taste, this will vary based on the amount of bacon you make,
don’t add too much though, you don’t want the pepper to overpower the other flavors)

Directions
1. Preheat oven to 350°F or 175°C
2. Mix the cinnamon, syrup, pepper, and sugar in a bowl
3. Place bacon in a roasting pan with the rack
4. Coat bacon with a layer of the sugar mixture and bake for 10 minutes
5. Remove the bacon from the oven and top with the remaining mixture, then return it to the oven for 10 minutes or until the bacon is the texture of your liking.

Y’all, when I tell you this bacon is good,
I mean this bacon is good.

Let’s chat, what are some of your favorite ways to cook bacon?

Until Next Yum,

Foodie Finds Home

 

This recipe has always been on my list of favorites for the summer because it is:
a. kid-approved 😉
b. can travel well
c. beach and pool friendly
d. snack-able and versatile enough to be used in or with other dishes (Hello Peach Salsa Grilled Salmon or Chicken)

This peach salsa checks all of these requirements off the list and what’s even more awesome?

It’s healthy too!

I don’t know about you, but to me there’s almost nothing better
than a fresh Georgia peach on a hot summer day, well almost,
Florida oranges are pretty spectacular too. 😉

There’s also nothing better than cooking with fresh ingredients
surrounded by family, friends, and the ones you love.

Summer might just be replacing spring as my second favorite season.
Just maybe…

Let’s get to that peach salsa recipe.

Great Aunt Georgia’s Peach Salsa

Ingredients
2 Large Peaches, peeled and diced
4 green onions, chopped
1 lime, juiced
2 tomatoes, chopped
2 avocados, peeled and diced,
1 Tbsp. Extra Virgin Olive Oil
Salt & Pepper, to taste

Directions

Combine all the ingredients together in a bowl, mix well. Refrigerate before serving, and keep cold. This salsa can be served with chips, meats, or simply eaten by itself with a spoon. 😉

Guten Appetit,
Foodie Finds Home