Author: Sadie's Nest

A little Erma Bombeck meets Ree Drummond. Lover of cheese and dips. I'll take a coffee. Welcome to the Nest!

Burnt Popcorn

My Grandma Curtis was a real pioneer. She was not a pioneer in the prairie way, it was more of an unconventional progressive way. My great-grandfather, whom I never met, was not around. My great-grandmother was a hard working self sufficient mother of three and, as the story goes, better off without him. (However, they never got a divorce or married another, and I believe she truly loved my great-grandfather). Now, my grandma got her can do spirit from her mother I’m sure. And she worked very hard to provide for herself and eventually her mother. For, she said, “their hearts beat as one.”

All of this independence and achievement, however, left very little time in the kitchen. She wasn’t the type of grandma to have freshly baked cookies in the oven or to pass on her secret recipe on how to make- anything. Regardless, I have very fond memories of sitting at her kitchen table and talking with her (mostly about Jesus) over perfectly sweet homemade grape jelly and burnt toast. Actually, she was notorious, in our family, for burning everything she cooked. Whether it was toast, popcorn or pecan pie, grandma had a way of slightly blackening everything. And perhaps it truly is my love for my grandmother and the precious time she spent with me, but I liked it!

In fact, even now, I prefer my popcorn burnt. I know most people think it’s gross. Yes, it stinks up the whole house. (Ideally, I should do it on a beautiful day so I can open the windows.) But, I can’t help it. It’s right up there with the crispy cheese corner of lasagna and the sticky charred sauce on BBQ grilled chicken.

Nora Fleming Ware

I am crazy about Nora Fleming. I think her idea for one dish that is interchangeable for any occasion is brilliant. It’s perfect for entertaining because you just have to store one (or two…) dishes! Then you change your ornament to fit the occasion! And they are so cute. The day I stumbled upon these in a Von Maur department store, I played in their gift department for over an hour. I hadn’t had that much fun playing since Barbie. I think I placed every ornament into every dish. And every time I got equally excited. The platters are great for bringing your dish to a party, you can instantly match the event or ‘label’ your dish so people know what it is. Of course, the Fourth of July is approaching so the flag is perfect. If you are bringing veggies, use the adorable artichoke. What’s your event? Christmas? Just put in the stocking, or Santa cap, or reindeer or holly & berries ornament. Thanksgiving? There is a turkey for that, or the cute pumpkins, which you could use all fall long. Mother’s Day? She made a darling pink flower, which you could also use for a shower or just spring. Or for spring use the bird, or the nest with eggs… or the butterfly!

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Birthday Party? They have a really cute colorful party hat.

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BBQ? Use the hamburger or the ketchup and mustard.

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Strawberry Themed Shower…or Fruit platter?

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I have to stop. I could get really carried away.

For more information: http://www.norafleming.com

Caramelized Onion & Cheese Tart

Don’t you just love rustic looking tarts? They are like the most understated cool. Like, I’m all that and I’m not even trying. I’m totally flavorful and unpretentious. I could go on…  Just make the tart, it’s yummy and you’re going to like the way it looks on your table.

Tart serves 6

Crust:

2 cups flour

1 tsp salt

5 oz (10 Tbsp) cold and cubed unsalted butter

2 Tbsp ice cold water

1 large egg

Caramelized Onions:

3-4 medium onions (about 2 ½ cups), thinly sliced (and left in rings if possible)

2 Tbsp olive oil

2 Tbsp butter

1 tsp granulated garlic

½ tsp salt

¼ tsp freshly ground pepper

½ tsp dried thyme

Filling:

8 oz ricotta cheese

½ grated Parmesan

1 egg, beaten

¼ tsp freshly ground black pepper

Caramelized onions

Egg wash:

1 egg

2 Tbsp water

Place the flour, salt and butter in a food processor. Turn it on and let it process until it resembles course bread crumbs. Add the water, a tablespoon at a time and pulse. Add the egg and pulse again until it forms a doughish mass. (Add 1 more tablespoon of water if- and only if- need be.) Gently knead the dough and form into a ball, place in plastic wrap or in a plastic bag. Flatten slightly, so it resembles a disc (easier to roll out) and place in the fridge for at least 30 minutes.

To caramelize the onions, heat oil and butter in a saute pan on a medium heat. When butter starts to foam, add onions. Let them go a few minutes, stirring occasionally to avoid burning and promote even browning. After about 5 minutes, add the granulated garlic, salt, pepper (a sprinkling) and thyme. Stir to incorporate the seasoning and allow the onions to continue to cook, for about 25 more minutes, stirring occasionally but letting them do their thing, until all rich and golden and caramelized.

Preheat oven to 400 degrees. Remove dough from fridge and set aside. In a bowl mix mix ricotta, Parmesan, egg and pepper. When all combined, fold in onions and set aside. Mixture should be thick, not runny.

On a floured surface, roll out dough. The best part about the “rustic” tart is that it doesn’t have to be perfect in shape, so circle-ish is fine. Just try to keep it even in thickness. When rolled out about 10-11 inches, transfer and center dough on a baking sheet. Place the cheese and onion mixture in the center of the crust and fold up the edges all the way around. Brush the dough with the egg wash and place in the oven. Bake for about 25 minutes, until crust is golden. Allow to cool slightly before slicing and serving. Tart is rich and cheesy (and awesome) so I recommend serving it with something lighter, like a Mesclun salad with a vinaigrette dressing or apple slices.

Happy Father’s Day

I have a great dad. Let’s face it, I’m a daddy’s girl. I always have been. My dad is the best coach, cheerleader and teammate ever; as in “I’ll teach you everything I know. I’m proud of you. And we’re in this together, you are not alone.” He is very patient, extremely generous and a great listener. He has been a great example of a husband and father. I could get really choked up talking about my dad. God has blessed me greatly. He is also the best to cook for. He’ll try anything. 

Now I think my husband is a great father. But he’s not my dad… So from the horses’ (or kid’s) mouth’s;

(BTW getting an interview out of them is like pulling teeth)…

Naomi, our 4 year old says “He’s sweet and kind. He’s a good dad. He is my twin.”

Isaiah, age 9, says “He’s very nice.” Really. That’s all I could get out of him.

Elijah is two, he said “He plays with us. I took my shoes off. God loves daddy.”

Noah, the baby, was sleeping so I could jot this down. Of course if he could talk, I’m sure he’d say something deeply profound.

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Steve is Owen’s dad. He’s pensive, dependable and loyal. He’s always willing to help. He loves his children and grandchildren, all nine of them! Many people have issues with their in-laws, not me; he is a great father-in-law.
Happy Father’s Day to all the dads!

Reality

It has been brought to my attention that there may not be enough drama on my blog. Somehow this has equated to being not relate-able. You want a little more reality? Here it is…
My throat hurts, bad; like on fire! I’m pretty sure I was running a fever last night, I know I had the chills. If I had a job that required attendance by employer, I would call in sick. But I’m a mom. I don’t have that option. My arm feels like it’s going to fall off. My infant has a crazy skin rash condition. It makes him want to scratch his face off and remove both of his ears. He has to be under constant surveillance, usually held in restraint. I should have biceps like Angela Bassett.

My two year old is never full. He is constantly asking for snacks. He’s hungry after he eats breakfast. (And I mean a breakfast that would fill you). I make him wait an hour, full of begging mind you, until I let him have a yogurt. And then he’ll ask for a snack. I’m not kidding this is my day. He also poops as much as he eats, which means I ask my four year old daughter to watch the baby (to keep him from removing his cheeks) while I change at least 4-5 poopy diapers, on a child who by most standards should be potty trained. (This doesn’t include his wet ones or any of his brother’s.)

My infant who is now 7 months old, still doesn’t sleep through the night, so neither do I. I’m exhausted! And every time we take him out people stare at him like he’s a freak. Honestly, you should have seen him two months ago! We have taken him to over a dozen doctors, including the University of Michigan, Motts and Children’s Hospital in Detroit. I’ve had my fill of suggestions and unsolicited advice. (Actually if you had a good idea, I’d consider it. Don’t mind me right now.) I’m tired of explaining the situation at the grocery store. And because I’m a mom, I still have guilt, so I rationalize with things like “at least they see the other kids look ok, so I hope they don’t think we are totally neglectful.” He’s drinking goat’s milk now, so I get to carry another bag around to keep it chilled. Awesome.

My third grader learned more about anatomy and life from friends this year than I think I knew in high school. Thank you parents for being so open with your kids! Could you ask them not to share until the other kids parents are ready to talk to their own children? My kids don’t believe in Santa, I’ve asked them not to tell your kids. (I believe I do owe an apology to one family member that comes to mind, very sorry.)

Talking about food on a blog makes me think about food more. I also want to try more food when I’m out for inspiration on new recipes. I can see this wreaking havoc on the waistline. I’m certain that’s why I read so much about fennel greens topped with lemon juice and fitbits. I get it, but I’m not there, yet. That’s not how my family eats. Am I frustrated that my pants are tight? Absolutely. And I’d like to have a doughnut, please.

I don’t like the #hashtag #game. I’d rather #read an #article than all of your score signs. But I suppose that’s how to #getahead in the #blog world? Hey #mommybloggers #nominate @sadiesnest for #keepingitreal

My husband is great in the supporting department. He’s a great dad. Just know while he’s making ‘dude perfect’ videos, I’m making dinner or cleaning it up, or catching up on dishes and laundry, it’s a vicious cycle. But that’s okay, because they come with my husband and kids… and I love my family!

Well I hope you enjoyed my venting session, free of charge. Is this relate-able? The truth is I love my happy blog. I take every picture, write every story and make every recipe (unless credited otherwise), so it’s very real to me… Except it’s a wonderful distraction from my reality.

Grandma’s Garlic-Soy Marinade

My grandma on my father’s side was a wonderful cook. Although I remember eating at her home for every single holiday and many days in between, most of the cooking by that time was done by my aunts and mother. So, the few recipes of hers that have been shared with me are precious. This marinade is suitable for pork and chicken. I used it for a pork loin here, but my aunt and father shared fond memories of this recipe being used on chicken, cut up and in a rotisserie basket on a grill. They could watch it go round and smell the transformation of delicious, succulent meat. The longer it can marinate the more flavorful it gets.

Marinade

1 Tbsp vinegar

¼ tsp pepper

3 cloves garlic, minced

¼ cup salad oil

¼ cup soy sauce

2 Tbsp catsup

1 pork loin

This recipe can be easily doubled. For a 2 lb pork loin, I prepared 2x the amount of marinade to make sure it was well covered. Place all the ingredients in a bowl and whisk together. Place meat in a plastic Ziploc bag and pour in marinade. Let the air out and zip shut, move the meat all around to make sure the marinade is all over it. Place the whole meat and marinade-filled bag on a dish with sides (in case of leakage) and place in the fridge. The longer you can let the meat soak in all of the flavor, the more tasty it will be. Overnight is preferred, but a couple hours will do… and I’m sure 30 minutes is still worth doing if that’s all you got!

Preheat the oven to 425˚. Place the marinated pork loin on a baking sheet and place it in the oven for 25-30 minutes, until the center is no longer pink. Let the pork rest for about 10 minutes after coming out of the oven. Enjoy the deliciousness.

I Want the Minivan

We’ve made it driving in our SUV complete with a third row for quite some time, well since baby number 3 came along. We all have a place to sit, or rather a place for all of the bulky car seats to sit, and we come and go as we need just fine. We even drove our Acadia to Florida this year for the quintessential family road trip (that’s a story all on its own,) and lived to tell the tale. But in truth, it’s not as easy as it might sound. In fact, it’s mostly kids stepping over the diaper bag, mashing gold fish crackers into the floor, and trying to squeeze by sleeping siblings, but it works. Now in the mean-time my husband had been driving a sedan, and that worked for a back up when we were a family of five. But about seven months ago we had number six, and it was only a matter of time until we had to upgrade to something larger. We knew we wanted more space, a DVD player for the kids, and a luggage rack for road trips (honestly we should use the car top carrier for trips to the grocery store). Other than that we were open, we considered SUV’s, crossovers, and even full size vans. And then one day on a whim, we pulled into a dealership with balloons and sale signs… What can I say, advertising works. My husband went in first, while I stayed in the car with three of our children, to explain what we’re looking for and take a look at what they had to offer. After a while, he came out and introduced me to the sales rep. The man took us to the back of the showroom and showed us a vehicle that could accommodate our needs. I was a little leery, but the very nice salesman started showing us all of the features. The hidden storage under the floor, the seats that fold flat (I could fit a whole dresser in there!), pull up shades for every window, one billion cup holders (okay like 14), a second glove compartment, and the list goes on. It’s only after having four children and taken them on ridiculously long road trips (and even to grandma’s house) that I could fully appreciate these features. Space for DVD’s in the ceiling? Brilliant!

Not to be suckered into buying a vehicle the first place we stopped, I urged my husband to try a couple more dealerships. We looked at several options like Suburbans and Enclaves, and full sized Transits. Not sure I was ready to drive a bus, we went back to discussing something more like a Traverse… and then it hit me and I uttered four little words. Four little words that I never imagined would come out of my mouth, “I want the minivan.” Not me! I thought I’d buy a used Econoline before I’d buy a minivan! (Side note: I have no explanation for my rationale or unmerited stigmas.) But all of the sudden I had a strong desire for the Chrysler Town and Country. Who am I? A practical mother who appreciates space and the illusion of organization, that’s who.

Roadside Geneva Smokehouse

Don’t you love it when an unexpected stop becomes a great find? We were on our way home from a weekend trip, and needed some fuel. On the corner of the street was a large fifth-wheel converted into a roadside BBQ diner (not the kind that makes you want to step on the gas and get away, the kind that looks beckoning; like a moth to a flame.) As we walked up two guys were heavily engaged into their pulled pork sandwiches. “How is it?” I asked. “The best pulled pork I’ve ever eaten” one man replied. That’s a good sign!

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It turns out that this little roadside treasure has a sister restaurant, Geneva Artisan Bakery & Bistro in West Branch, MI. The chef, Matthew Barnett, of this food truck preps during the week for the weekend crowd at this secondary location. And if it’s a hit, it might become permanent, something I bet the locals would appreciate!

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The Geneva Smokehouse has a great menu including artisan meats and homemade breads. I opted for the pulled pork nacho, a specialty item chef Barnett created the week before. The pork was flavorful and tender, accompanied with grilled onions, red and green peppers, queso cheese and fresh cilantro on top of homemade pork rinds. (An Atkins, aka low carb dream, right?) It was decadent and loaded with flavor. It had all of the traditional barbecue essence you look for with an updated fresh herb zing. Owen ordered the pulled pork sandwich with a side of coleslaw. The sandwich was outstanding. The homemade bread really set off the smoky barbecue flavor of the pulled pork. The coleslaw was cool and refreshing. It had a fresh dill twist that was new to me and surprisingly pleasant.

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These are the kind of unexpected surprises that make you want to keep taking road trips and trying new places to eat. The Geneva Smokehouse can be found just south of Grayling at exit 251 where 127 meets I75. If you’re traveling through the area and want some good grub, it’s worth the stop. If you enjoy good barbecue and road trips, you should definitely add it to your list. http://m.facebook.com/genevabistro

Sweet Italian Sausage Pasta

We love pasta. We have it so often we should be Italian. This dish is so flavorful and easy to make. If you’ve never made your own sauce before, this recipe is a great start. The garlic infused tomato-basil sauce practically makes itself.

Serves 6

1-2 Tbsp olive oil

12 oz Sweet Italian Sausages

5-6 cloves garlic minced

1 15 oz can tomato sauce

1/2 + 1 tsp sugar

1 tsp dried oregano

1 tsp dried basil

Freshly cracked pepper

28 oz crushed tomatoes (with basil preferred)

1 lb penne pasta

1 Tbsp salt

1/3 cup freshly grated parmesan plus more for topping

1 Tbsp fresh basil chiffonade, rolled then sliced (optional)

Heat the oil in a large skillet. Add the sausages and brown on all sides (all possible sides, as sometimes they curl up loosely like the letter U). Remove the sausages and set aside on a cutting board. Place the garlic into the skillet and let cook about 1 minute. Add the tomato sauce and sugar to the sautéed garlic, stir; scraping any sausage and/or garlic from the bottom of the pan and into the sauce. Add oregano, basil and pepper (just a sprinkling). Stir and let simmer on low heat, stirring occasionally. Let the flavors fuse and develop about 15 -20 minutes. In the mean-time, in a pot, bring water to boil and add about a tablespoon of salt. Cook pasta according to package directions, without need to strain the pasta in a colander. (Side note: if you haven’t seasoned your pasta water before, you should start now. When your noodles are seasoned in their own right, it just makes the whole dish better.)

While pasta is cooking, add your crushed tomatoes and teaspoon of sugar to the simmering tomato sauce and stir. Tomatoes are usually salty, but taste for seasoning in case any herbs or salt and pepper need to be adjusted. Let the flavors come together. While you waiting for your pasta to cook and sauce to fuse, cut the sausages on a diagonal angle. Add the sausages to the pasta sauce and gently stir. Then (timing this correctly) turn off the heat to the sauce, and lift the cooked pasta out of the boiling water and add to the skillet of sauce and sausages. Gently toss the pasta and let it start to absorb all of the sausage and garlic infused tomato flavor. Then add the grated Parmesan, stirring gently, watch it melt into being part of the sauce. Move the pasta to a large pasta bowl or platter (or right in the skillet if you prefer, I won’t judge), sprinkle with a little more grated cheese on the top and basil. Serve family style. Buon appetito!