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Showing posts with label graduate school. Show all posts
Showing posts with label graduate school. Show all posts

Sunday, May 4, 2014

King Ranch Macaroni and Cheese

April 27, 2014: The first meal I ever made Andy was my King Ranch Chicken. I was SO crazy nervous about having him over for dinner that I thought it'd be best to make something that I knew well. I had no doubt that the iconic star of my blog and one of my top hits on Pinterest would make a fabulous first meal to serve this cute new boy I liked.
Andy and me on the bench at Cabana #3 where he proposed a few months before this picture
         
Well, I flopped. I was so nervous that I forgot to drain everything- the peppers, the tomatoes, I just dumped in the whole can and kept on going. It turned out more like King Ranch soup. Womp, womp- I was embarassed, and Andy probably thought he was stuck with take out for the rest of this, what was sure to be short relationship. Good thing I was wrong about a lot of things that night. Andy, being the sweet guy that he is, smiled, scarfed it up, and even asked for seconds. It wasn't until months later that I had the conversation with him about the soupy meal, and he admitted that it wasn't the best thing I'd ever made. Well, phew, luckily I was also wrong about my flop being a relationship deal-breaker, because here we are, almost four years later and getting married in a few months!
Andy and me at our surprise engagement party right after he proposed on October 26, 2013
                                     
I found this recipe on Pinterest for a big ol' King Ranch casserole-type meal, but it was based in mac n cheese instead of tortillas. It was like your side and a main course all in one. I made the King Ranch Macaroni and Cheese about two years after I'd made my King Ranch soup, and it was definitely more of a hit than my first King Ranch experience with Andy. Lucky for me, I have a pretty sweet fiance who would probably grin and bear just about anything I put on a plate in front of him. At least now he isn't embarassed to tell me when something is "not the best thing" I've ever made, but let's be honest- I think he's just thankful to be marrying a gal who knows her way around the kitchen!
Andy and me at Martin House Brewing Company
                                       
If you like King Ranch Casserole, you're sure to like the mac n cheese version of it. It makes enough to feed a small army, and it freezes and reheats very well. 


King Ranch Macaroni & Cheese
Pinterest.com
Servings: 20; Weight Watchers PointsPlus Value: 6
King Ranch Macaroni and Cheese
  • 13 oz whole wheat elbow macaroni
  • 2 tbsp butter
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 (10 oz) can diced tomatoes & green chiles (like Rotel)
  • 8 oz Velveeta or other packaged pasteurized cheese product, cubed
  • 3 boneless, skinless chicken breasts- cooked & cubed
  • 1 (10 3/4 oz) can reduced fat cream of chicken condensed soup
  • 1/2 c fat free sour cream
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 c fat free cheddar cheese
King Ranch Macaroni and Cheese
  1. Preheat oven to 350
  2. Prepare pasta according to package instructions
  3. In a large, deep saucepan, melt butter over medium-high heat
  4. Add onion & bell pepper, sauté 5 mins or until tender
  5. Add tomatoes & green chiles and Velveeta- stir until cheese melts
  6. Add chicken, cream of chicken, sour cream, chili powder, and ground cumin- mix until well blended
  7. Add cooked pasta- mix until all is well blended
  8. Spoon mixture into a non-stick cooking spray coated 11x7 baking dish
  9. Sprinkle with cheddar cheese on top
  10. Bake at 350 for 25-30 mins
Keep on cookin!
-Katherine


Monday, August 22, 2011

Pecan Zucchini



Growing up in Fort Worth, I had known the famous "Blue Roofs" of Cook Children's for 23 years, as we passed it almost every day driving around town.  After applying for the Program Specialist job while still in graduate school, I was offered the job the day before I walked the stage to receive my Masters in Education with an emphasis in School Counseling.  I was astounded and honored to be leaving graduate school with a job- especially in today's economy.  I began work at Cook Children's Medical Center as a Program (Behavior) Specialist in the psychiatric unit in May of 2010. 

 
Shortly after I began, a family brought some fresh vegetables from their home garden as a "thanks" for their child's treatment.  This family brought onto our unit the most humongous squash and zucchini that I have ever seen.  They were probably two inches in diameter and easily 14 inches long.  Although I'm not an avid veggie lover, I am an aspiring cook, so I took one of each of the squash and zucchini and brought them home to throw into my cooking.  That night, I made Corny Spaghetti (recipe coming soon), and I added in squash and zucchini to give the sauce a bit more heartiness.  The only problem was, these two puppies were so crazy-big, I had about half of each vegetable leftover.  

Pecan Zucchini and Rosemary Mustard Salmon
I saved my leftover halves of extra-jumbo-veggies, and I looked up a recipe the next night to use them as a side dish.  I found this recipe for Pecan Zucchini, so I thought I'd give it a go.  I rarely adventure outside of starches for a side, but the sweetness of the glaze combined with the crunchiness of the pecans and the healthiness of the zucchini all blended together to make a very out-of-the-ordinary side. 

Pecan Zucchini
Servings: 4
  
Pecan Zucchini

  • 2 tablespoons unsalted butter
  • 1/4 cup pecans (1 oz), coarsely chopped
  • 1 lb zucchini, sliced medium thin
  • 1/2 cup Parmesan cheese
  1. Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
  2. Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
  3. Serve zucchini topped with parmesan
 Keep on cookin'!
-Katherine

Monday, June 27, 2011

Twice Baked Potatoes

Emily, Libby, Michelle, Megan, Jessica, Lorna, and me at a TCU football game
When I first applied to the University of Texas, I applied as a psychology major.  One of my best friends in high school, Katherine Hooton, had died due to complications from eating disorders when we were sophomores, and I had decided that I wanted to help young girls in her predicament.  I thought that, with a psychology degree, I could help young girls like Katherine who needed someone to talk to about their problems before the turned life-threatening.  In addition to psychology, I was also interested in photography, so I tried to enroll in a photography class.  As it turned out, the photography class was only available to students in the Communications School, and I was currently in the School of Liberal Arts.  So, being the too-quick-to-make-a-decision-before-I-take-time-to-think-about-it freshman in college that I was, I applied to the Communications School and changed my major.

Me, Jessica, Chris, Karen, Erin, Jessica, & Lorna at Megan's Wedding
Well, despite being raised by a journalist, it turned out that journalism wasn't all I thought it was cracked up to be, so I switched back to psychology.  I figured 'You can always teach a psychologist how to write, but a writer can't just up and counsel people on their own free will,' so I thought it was a sound decision.  I loved psychology, and I knew I was doing something that would make a difference in the world.  Then there was the decision of how I was going to help children- by becoming a lawyer for juveniles or becoming a psychologist or counselor?  The summer after junior year of college, I had two internships- one at the Travis County Juvenile Public Defender's office as a law clerk and one at the Austin State School where I was the head psychologist's assistant.  I wasn't sure that going to law school was right for me because I wouldn't be able to work with children the way that I wanted- it just didn't feel like a right fit.  I was certain, after working in a house full of girls who were diagnosed with both mental retardation and behavior disorders, that counseling was the route I wanted to take.

MJ, Mika, Jackie, Freek, Jessica, Brad, and me at MJ's apartment

I applied for TCU's School of Education, specifically to earn my Masters in Education with an emphasis in School Counseling.  I always made decent grades in school, but in graduate school, it just clicked.  I was (for the first time ever) acing every single class, but it was because I loved what I was doing and what I was learning.  I also became really close with the other students in the counseling program- Jessica, Megan, Chris, Erin, Courtney, Diana, Karen, Jessica B, Hayley, Sarah, MJ, Jackie, Mary, Brad, Libby, Michelle, Ginger, Mika, Monica, Freek, Herman- I wouldn't have made it through graduate school without you all! I'm sure there's someone I'm forgetting, but seriously- y'all are amazing.  I am so so proud of every single one of you.  People were juggling children, newborns, jobs, volunteering- all while in grad school- they were troopers and taught me so much.  I easily learned as much from my peers as I did from my professors.

Megan, Jessica, and me at my 2nd Annual Holiday Cocktail Party
I knew I'd made the right decision, but I also knew I was on a long, long path.  After graduate school, even with a M. Ed., one can't just say, "I'm a counselor- how can I help?  Let's talk."  The process goes about like this: undergrad, grad school, 12 extra hours of classes including a second practicum class, apply for the National Counselor Exam, study your butt off for the huge test, pass the NCE, accrue 3,000 hours of supervised work (1,000 of which has to be face-to-face with clients) as an LPC-I (Licensed Professional Counselor- Intern), and THEN you can, officially, be a counselor as an LPC (Licensed Professional Counselor).

Megan, Jackie, Emily, Jessica, MJ, me, and Lorna at Jessica's house
The NCE is a four hour test that comprehensively covers every single thing we studied in graduate school.  I prepared for a grand total of six months before taking the exam, and I was super stressed out about it.  If you don't pass, you have to wait three months to retake it, and I did NOT want to have to stress for three additional months.  Well, on Wednesday, June 15th, I took and passed the National Counselor Exam! All my hard work had paid off!!  Now, only more fees, more applications, and 3,000 hours of supervised work to go.

Jessica and me (with Herman photo-bombing) at MJ's apartment
The same day I passed the NCE, Andy got a new truck.  He had had his old one for seven years, and it was on its last leg.  Well, his patience with his old truck definitely paid off because he bought one that is pretty great.  Complete with remote control start, a back up camera, blue tooth, and much more room than his old one, the new truck is prettttyyy sweet.

Andy's new truck! 2011 Ford F-150 FX4

We decided to celebrate both his new truck and my NCE passing the other night by having a nice dinner at home.  To drink, we opened one of the bottles of wine that we bought in Fredericksburg on our Valentine's Trip (story to come soon!)  I googled wine pairings, and was informed that merlots or cabernets go best with sirloin.  We had top sirloin steaks that were on sale at Central Market (by the way, when they have these sales- just buy whatever it is!  The meat freezes great, and you can't find deals like $5.95/lb for top sirloin just anywhere).   We seem to have baked potatoes a lot, so this time I tried twice baked potatoes.  I have had the full-fat version of twice baked potatoes a billion times, but this time, of course, I was on a mission to find a low-fat recipe.  I found this one on http://www.food.com/.  Originally, it listed ingredients that were low-fat, but in true KITK style, I bought all fat-free ingredients.  So if you're looking for a twist on the traditional potato side, try these out!


Twice Baked Potato
Food.com
Servings: 2 halves, 1 whole potato; Weight Watchers PointsPlus Value: 9


Twice Baked Potatoes, top sirloin, and Fredericksburg wine

  • 1 large baked potato (click here for the recipe for a Baked Potato)
  • 1/4 c fat free cheddar cheese
  • 2 tbsp fat free sour cream
  • 1 tbsp fat free cream cheese
  • 1 tbsp light margarine (like Smart Balance Light)
  • 2 tbsp bacon bits
  • 1 tsp chopped chives
  • salt & pepper to taste
  • paprika
  1. Bake potato
  2. Cut baked potato in half, lengthwise, and scoop out flesh, leaving a 1/4 in. border
  3. In a medium bowl, mash potato with all ingredients except paprika until smooth and creamy
  4. Spoon mixture back into the potato skins
  5. Sprinkle with paprika
  6. Bake at 350° for 25 mins until hot and golden brown on top
Top sirloin and Twice Baked Potatoes