Apple Pie Cinnamon Rolls with Toasted Pecans

Apple Pie Cinnamon Rolls with Toasted Pecans

Guess Who Made the ROCK STAR List...

Ok.  You get 1 guess!  It's a she, you're reading about her right now, AND she's AWESOME!  If you guessed, yours truly (ME), you are the winner WINNER chicken dinner!

Grades were posted Monday night and I, clears throat, earned 4-A's, and a B.  I'm not at all thrilled about the B, but I also realize that this was the class that I struggled in the most.  So not only am I a rock star, that puts me on someone's Dean's list or President's list or something, right?  I'm so excited that my hard work is paying off [so far].  Additionally, I received the scores from my ServSafe Certification Exam yesterday, and guess who "aced" that one.  Alright, enough with the trivia, we all know it was me...  90% isn't too shabby!  I'm glad to have 13 credit hours of Culinary School under my belt and that things are going SO well!  All of this good news solidifies my thoughts that the near future will be as successful as I want to be!

WHAT'S NEXT?   Well, as mentioned in my previous post, I'm in the works of doing something BIG!  ...and I'm still not going to share.  I should have the wrinkles ironed out of this plan in the next week or so, so you'll need to stay tuned.  In the meantime, I'm going to enjoy the rest of my Winter Break with my son, continue [re]organizing my house and continue on my "out with the old" campaign, and immediately, I'm going to start my cheesecake baking; I only have to bake 11 for Christmas!

Merry Christmas everyone - I hope you soon meet the rock star that lives in you!

Recipe: ROSTI WITH BACON AND SCALLIONS

Did someone say BACON?? 

It could be that I'm a mid-westerner, it could be that I just flat-out LOVE to eat, you just gotta love potatoes!  I found this recipe online and it was pretty darn tasty.  While it's traditionally eaten as a breakfast dish, this could also be a wonderful side dish with a meat and a veggie.  Mmm, BACON!  Note: You can substitute frozen hashbrowns, but be sure to thaw between paper towels to reduce the water content!  To learn more about what "Rosti" is, visit http://en.wikipedia.org/wiki/R%C3%B6sti.  If you try it, be sure to let me know what you thought!

Ingredients

• 4 slices thick-cut smoked bacon (4 ounces), chopped
• 6 scallions, chopped, divided
• Olive oil
• 3 tablespoons unsalted butter, melted
• 1 1/2 pounds russet potatoes, peeled
• 1 teaspoon smoked salt or kosher salt plus more
• 3/4 teaspoon freshly ground black pepper

• Ingredient info:

  Smoked salt can be found at specialty stores and saltworks.us.

Preparation

• Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 Tbsp. of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4–5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.
• Pour bacon fat into a small bowl; reserve skillet. Add olive oil to bowl to measure 3 Tbsp. Add butter. Place 2 Tbsp. fat mixture in skillet. Pour 2 Tbsp. into another bowl; add bacon mixture. Reserve remaining 2 Tbsp. in small bowl.
• Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 Tbsp. salt, and pepper; toss to evenly distribute.
• Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.
• Heat remaining 2 Tbsp. fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.

Courtesy:  Bon Appetit Magazine, December 2011

Photo: Christopher Baker

Recipe: TURKEY MEATBALLS

Turkey is a wonderful low-fat alternative to other ground meats.  This recipe is similiar to one that I make at home for my friends and family.  The meatballs can be eaten as sandwiches, in pastas, or even solo with some vegetable to tag along.  You can use a variety of bread crumbs (plain, Italian, ranch...) or even play around with add-ins like dry ranch packets, bacon, chili pepper, or tomato sauces.  My favorite preparation of this is to mix a can of cream of chicken soup with cream of celery, water, and spices then simmer into a gravy!  Add rice or some sort of potato and dinner is served - VOILA! 

Ingredients

• 1 1/2 cups seasoned bread crumbs
• 1 small onion, finely chopped
• 1 large egg
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup grated parmesan cheese
• Salt and pepper
• 2 pounds ground turkey
• 1/4 cup extra-virgin olive oil
• 2 cups chicken broth

Directions:

1. In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat.
2. In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.

*Be sure to cook ground turkey to a minimum internal temperature of 165 degrees!

Courtesy: Every Day With Rachel Ray, May 2008
Photo: Reed Davis

There's always something cool "on the horizon"!

September 2010: Company announced closing
February 2011: Job extended
August 2011: Job ended, began culinary school
October 2011: New opportunity created/presented itself
2012: THE NEXT HORIZON

Man, oh MAN!  2011 has been a very exciting year!  As each day passes, I learn more about myself and my abilities.  Though the changes this year came with LOTS of anxiety and maybe a wee bit of stress, my excitement about my future is overflowing!  SN: Can being too excited about the future increase your blood pressure?  I digress...  In October I tried something new.  I loved and enjoyed it, but the response from others has been nothing short of tremendous and extraordinary.  (Sounds kind of dirty, I PROMISE - IT ISN'T!)  Although it isn't what I originally aimed for nor is where I intend to direct all my future efforts towards, this new endeavor appears to be promising, fulfilling, and full of other learning opportunities. 

No, I won't share what it is yet; the moral of the story here, kids, is that we all:

1.  need to step outside our comfort zones.  Doing what makes us uncomfortable makes us stronger.  It allows us and others to learn more about our abilities and this fosters and promotes growth that may have otherwise not presented itself. 
2. try something new.  Kind of the same thing as #1, but isn't it human nature that when we try new things we don't step too far outside our personal "terror zones"?  Truth be told: i Am TERRIFIED that I'll fail at what I feel is next in my natural progression.  On the other hand, I feel that failure is experienced, all the same, when people avoid challenges, neglect intuition, or bypass self-progression.  Of course, I do NOT plan to fail!  Should things not turn out like I hope (and plan) they will, I can either rework and refine OR quit knowing that I gave my all.  Not trying, however, is simply not an option!
3. find learning opportunities in EVERYTHING!  "Everything happens for a reason....There's a blessing in every lesson."  Whether a situation brings forth a new opportunity, some type of new relationship. greater wisdom, etc, there IS a lesson in everything we go through.  Large or small, situations teach us more about the world around us but, most importantly, about ourselves.  Reflection on the past and present can have a huge impact on the future, depending on how you allow these things to affect you. 

The coming months will see how this plays out.  Stay tuned. 

#perspective

Top 10 Things October Has Taught Me...

Everyday is a lesson learned.  Some days are reaffirmation of a previous day's lesson.  As the days go by, we should all grow in some way!  The following are things that I've learned OR ways that I've grown this month (nonsequencial in relevance):

1. Personalities can REALLY clash in the culinary industry.  Everyone wants to make their presence known, but I've seen several people go about it the absolute WRONG way!  ..."beware of sharp knives in the kitchen"!  Forget being "stabbed in the back", these scallywags will get you in the front while looking you square in the face!  Reaffirmation of life lessons: to get ahead, just be yourself!  It doesn't take being a B**** to get to the top; people really WILL want to off you.  Be a B**** ONLY to those who deserve it.  Bitchiness is an ingredient that in some recipes, you must use sparingly!
2. I'd make a great restaurant manager!  I've taken the Manager position during several class periods where the students run a restaurant.  For the most part, the lunch hour went smoothly, food got out and problems were quickly resolved.  Seeing as how, managing the front of the house has NOTHING to do with my long term goals, we'll just move on to...
3. October has reaffirmed that perhaps it's meant for me to remain single!
4. This month has taught me that NOTHING IS TOO HARD!  People frequently ask me "Denise, how do you juggle it all?"  A single mom, licensed foster parent, full time student, active member and Secretary of a Motorcycle Club, pageant chair, church goer, friend, so on and so forth - it's not difficult at all.  Mantra: "Stop saying you don't have time for _______!  The time is there, it's all in how you manage it.  You'll make time for the things that are important to you." Reaffirmation: perception.  Is.  EVERYTHING!
5. Things and people who don't support or bring value to my long term goals GOTTA GO!  (enough said)
6. I can be successful at whatever I want to be successful at.  I had several glimpses of this this month.  THANK GOD FOR FORESIGHT!
7. Several necessary changes may in order.  (Refer back to number 5.)  Serenity prayer: God, grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference.  Can the chu'ch say Amen again?!?!  I think I've been shown which things/people need to go and am being given time to make decisions. 
8. I'm at the point in my life where I have to STAY in the gym!  For goodness sakes, I'm in culinary school!  I think I've gained the "freshman fifteen" in the first two months school!  *insert angry face*  This, however, shows me the importance of nutrition, portion control, and exercise.  Perhaps it's just what I needed to convince me to take on that "Exercise Science" minor for my undergrad degree!
9. Some people are not, I repeat NOT, worth jeopardizing my happiness for.
10. Reaffirmation: Everything happens for a reason.  People are placed in your life for a season.  The season may be forever or it may be for a short time.  (Stole the rest from Madea/Tyler Perry) "If somebody wants to walk out of your life, let - them - go!
    Some people are meant to come into your life for a lifetime, some for only a season and you got to know which is which. And you're always messing up when you mix those seasonal people up with lifetime expectations.
    I put everybody that comes into my life in the category of a tree. Some people are like leaves on a tree. When the wind blows, they're over there... wind blow that way they over here... they're unstable. When the seasons change they wither and die, they're gone. That's alright. Most people are like that, they're not there to do anything but take from the tree and give shade every now and then. That's all they can do. But don't get mad at people like that, that's who they are. That's all they were put on this earth to be. A leaf.
    Some people are like a branch on that tree. You have to be careful with those branches too, cause they'll fool you. They'll make you think they're a good friend and they're real strong but the minute you step out there on them, they'll break and leave you high and dry.
    But if you find 2 or 3 people in your life that's like the roots at the bottom of that tree you are blessed. Those are the kind of people that aren't going nowhere. They aren't worried about being seen, nobody has to know that they know you, they don't have to know what they're doing for you but if those roots weren't there, that tree couldn't live.
    A tree could have a hundred million branches but it only takes a few roots down at the bottom to make sure that tree gets everything it needs. When you get some roots, hold on to them but the rest of it... just let it go. Let folks go." 

Hopefully my lessons can become your lessons.  Until next time, remember: "ALL THINGS ARE DIVINE!"

Exactly where I want to be!

Around this time last year, I learned that I was being laid of my job and couldn't have been more excited!  That was confirmation for me that something spectacular was in store for me.  Fast forward, 12 months later, now that I'm living the dream, I couldn't be happier!

Everyday is a new adventure; I've concurred everythings thats been thrown my direction.  If I could do life all over again - I wouldn't change a single thing!  I'm learning so much new information and every bit of it just solidifies the fact that I'm on the path that God has laid for me to follow. 

Last week I was talking to a friend who also is at a point of transition in her life - she, too, is in a place where everything is, well, right.  It's amazing be in this place where you can look back at all that you've gone through, good and bad, and be thrilled to have learned so much from each encounter and situation.  What's even more fascinating is to be in LOVE with your current situation and have such a great outlook on the present and future. 

I'm exactly where I've wanted to be in so many aspects of life and it's amazing to me how everything came together at the time that it did.  I'm so thankful.  God is good; try him!

Getting in the groove...

Like a Roulette ball, I've spun in circles a few times but believe I've fallen into place.  Only in the second week/fourth day of classes, I'm starting to get the hang of my new life.  I've began developing friendships with classmates, learning (and in some cases disliking) the teaching styles of my instructors, becoming accustomed to my new schedule, re-establishing study habits, the list goes on...

In addition to academics, this week I have found myself using skills I've long possessed.  Yesterday I facilitated a work group and offered relevant opinions and observations in discussions.  Just this morning I helped an older student with a homework assignment when he found himself in unfamiliar land (using a computer).  It excites me to do the things that I've always done except for doing these things in a different setting.  Reflection tells me that I've always done well at adapting to change while reality reminds me that I'd had a while to adapt.

School has also brought about a great deal of entertainment.  Finding humor in younger students' immaturity is at the top of the list.  "Who acts like that?!?!?"  In one class this week, I ran around a restaurant dining room 4 times racing with empty trays, plated trays, and coffee cups.  Yes, I physically ran!  No, no one recorded and you will NOT find it on YouTube!  Yes, I lived to tell about it.  (I digress).  This afternoon, I climbed a rock wall outside the student services building and toured the campus' fitness center. 

Tomorrow I'll order my chef's coats and pants and other uniforms - which, beginning next Tuesday, will end my dilemma of having to decide what to wear to class for the next 2 years (bummer, right?)!  I might be the sexiest thing that a chef's uniform has ever seen!

Life's grand and all is well!  I'm still excited about what I'm doing and also about what lies ahead and am extremely proud of what I am reaching toward and have not yet achieved.  I wish more people could experience the great joy that I live in right now.  Falling into my groove feels better than I'd ever imagined it would!

And So It Begins: Culinary School - Day 1

Exhale, yawn, sigh...

What a day!  When I put my schedule together back in June, people started to ask me what my schedule looks like.  My answer has been: it looks like a job!  Tuesday and Thursday 8 a.m. - 4 p.m. and Wednesday/Friday from 10 a.m. - 2 p.m.  A JOB!!!

Surprise, surprise, I was about 20 minutes late to my 8 o'clock class.  Hey, don't judge me!  As the day continued on, so did the comic relief!  The 9:40 class' instructor reminded me of Charles Osgood (host of CBS Sunday Morning)!  He really is a hilarious guy!  Here are a few other things that made me giggle:

• The campus map saved my life!  From buildings 7, 2, 9, 8, 1, 5 then to parking lot L...yeah, I'm glad I saved it from orientation!
• I have to figure out a way to eat between/during classes!  My last significant break is between 8:55 - 9:40 and then I have no more than 10 minutes between classes which I found was just enough to commute on foot to the next class!  We all know that I have to eat constantly so this is a problem that must quickly be solved!
• The student accounts office mistakenly dropped me from all my classes...yes, I giggled about this too.  It is mostly fixed, although all hell will break loose if this isn't fixed in the next couple days!
• Building 5 stinks like poo!  So if you need to visit the library, prepare yourself!
• The cookbook section in the library is AWESOME!!!  Today I checked out "Mastering the Art of French Cooking, Julia Child" and "All-American Vegetarian".  Waste NO time...
• I've already found myself wanting to choke out several 18 year olds, so pray for me!

I'm really looking forward to digging into my coursework and starting to complete my assignments!  Here's to reading, confusion, study time, and more. 

The next 2 years are going to be great!

Experienced Taste Testers Wanted!

PSYCH!!! 

The comment I’ve heard the most since I told the world my culinary plans has been “…if you need someone to taste what you cook, just let me know…”.  It excites me that so many people that I know are comfortable (or brave) enough to desire to consume my cooking!  The support and encouragement I’ve received in the past year has been outstanding.  Actually, it’s been a little overwhelming as well.  It has surprised me that most people are supportive of what my plans are and not as discouraging as what I expected.  So, with that said, if you’re behind me, expect an invitation to a dinner-party some time in the future.  The encouragement will certainly help to keep my fire burning!

About "All Things Divine"

Q: Why "All Things Divine"?

A: I am at several points of transformation in my life.  In my walk with God, my career and education, as well as in relationships.  If you know me personally, you know that I'm going through an exciting time in my life.  I'll soon be going back to school to study a field that I've long been interested in - Culinary Arts.  Although I'd considered and even attempted to do this a while ago, my attempts were not successful.  With my employer's decision to close the division of the company that I work for, however, I quickly realized that my previous attempts were God interceding and reaffirming that I need to follow His path and not my own.  I'm truly excited and feel blessed to be going through a layoff!  (Who finds joy in losing their job??)  This situation is definitely a gift and I cannot be convinced otherwise! 

My plan is to be a Personal Chef, Restaurant Consultant, Dietary Manager, and eventually Registered Dietitian/Nutritionist.  You'll note that I said "plan" and not "goal"...this is what is GOING to be for my life, NOT what I hope for!  By the time you read this, I'll have a few days left before I begin the Culinary Arts program at DMACC.  After those short 2 years, I plan to transfer to ISU to study Dietetics and Exercise Science.  The plan is to never be employed again!  (Yes, you read that correctly!)  I've known for a very long time that being employed and working for other people is not what brings me happiness.  Working for others generally benefits other people more than it does for myself.  With that said, all of these titles (Personal Chef.....) will be done as an entrepreneur.  My faith combined with 13+ years in retail, 11+ years in a the corporate setting, the Business Administration degree that I almost earned, and not to mention my SPARKLING personality should get me to the place that God has determined I'm going to be! 

"All Things Divine" was a business name that came to me several years ago at some random moment in the car.  Realizing that all things are a gift from God, whether they are given through tragedy or with joy.  "There's a blessing in every lesson" (thanks India Arie for that line!) and it's only by God's divine works that we have life and all that life entails. 

Q: Why blog about it?

A: "Ask and you shall receive"!  Since my company's decision to close, and my announcement of what I was going to do, many people have expressed that they'd like to either keep in touch personally, know more about the Culinary industry, get recipes, etc.  Until I launch the website, this blog will do!

Q: What do YOU want to hear/see?

A: ???????  Post your comments, questions, and feedback here OR email me at denlicious9969@yahoo.com.