Saturday, January 13, 2018

Hey There 2018.....You're Pretty

Hey Y'all,

Welcome back to The Barnyard Bistro! I have been away a while trying to perfect my juggling act. It feels like forever since I've posted on here. My last post about food was in preparation for the baby who is now 2. I haven't been just sitting around the house in pajamas though. Occasionally I wore yoga pants. Kidding! I wanted to take some time to enjoy my newborn, so I did. Since then I've been writing and recording and planning and it's all finally coming full circle and is ready to share in 2018. To give you an idea of a few of the other things I've been up to, here are a few of the roles I've been playing the last two years:

New Mom
Many of you have met Hensley Jack on my socials and yes, she is just as perfect and full of personality as you think she might be. I'm not partial at all though, Ha! She takes every bit of spare time I have and I love every second of it. I really do hope it's true that you can love your second kid as much as the first...I'm questioning my mom right now and mean-mugging my sister who at this point, I feel like MUST be my mom's REAL favorite. 
I am a handful sometimes, and thank God for letting me hit the husband jackpot. Along with having his own career, he happily drags bags and baby across the country with me to live out my dreams. It's been well over 18 months since we've spent an entire month at home  And....he doesn't mind helping with dishes and laundry. Like I said, JACKPOT. 
2018 is going to be a BIG year for me and my music. In December I released a duet called "Anyone Else" with my buddy Lance Carpenter (he cooks too!), if you haven't heard it, check it out! We have a video releasing soon for the duet and then I have an EP coming out later this year as well with a full album to follow that. I have so many fun things in the works that I WISH I could share with you but stay tuned because this year is going to be epic!
Family Member and Friend
As you can imagine with our travel schedule we miss out on a lot of family and friend gatherings. We are so blessed to have such an incredible and supportive group of friends that love us even though we are more often then not, unavailable when they invite us to events. My girlfriends try to to plan going to concerts and on trips a year in advance and I rarely can commit as next week is almost always up in the air. I love them dearly for putting up with me. I have gotten to spend a lot more quality time this last 2 years with them which has been lovely since our prospects for quality time in 2018 is looking bleak.
Clothing Designer - 
You may or may not know but my mom, sister and I started a golf and athleticwear company in 2013 called SwingDish. We have had such a great time creating and traveling and building this brand. We are in several countries and in golf and country clubs across the nation. 
OK, this one is random...Petroleum Landmam - 
As I mentioned above, Drew does have his own career. He co-owns an oil and gas brokerage and investment firm In Oklahoma. As most husbands that start companies do, Drew has managed to talk me into adding yet another career to the already-long list of roles I feel the need to perfect. I'm officially 10 years in. When he needs an extra hand on a project, he likes using my "off-road" time by popping me behind a desk so he can boss me around for a change. Pre-Hensley it wasn't just off-road-time. I put 8-10 hours a day in for him during the entire Shut Up and Hold On Tour that my band and I opened. He is lucky I'm a nerd and love spreadsheets, math and office work! 

That's quite a few hats to wear so I hadn't had near as much time for experimenting with new recipes as I had pre-Hensley Jack. Not getting to cook a hot, fresh, gourmet meal every single night has not left Henny and the hubs without great food, I've just learned to plan ahead and cook a lot of food twice a week instead of every night. I've also gotten better at meal planning so that what I cook fits into other meals I'm making. I can also say I've become somewhat of a Crock Pot master. Don't worry, I'll share many of those recipes here this year too. I'm at a point where I've got my shit together a bit more and Hensley will finally entertain herself long enough for me to snap a few pics and write up a post here and there. Happy 2018! I've missed you guys and cannot wait to share so much this year!

Enjoy! XOXO~

Wednesday, December 13, 2017

Fresh for 2018!

We're Baaaaack!  Many of you know I've taken some time off to enjoy my sweet baby girl but Mama is back in the kitchen! 2018 is a fresh year so you can expect new recipes, tips, stories, journeys and more!  Follow along on Instagram @TheBarnyardBistro and stay tuned for posts in the New Year.


Friday, October 16, 2015

Blueberry Streusel Muffins

You can't beat a blueberry muffin straight from a great bakery with that buttery streusel crumble on top! When I have guests in town, I always like make sure they have a grab-and-go option just in case there isn't time for my home cooked all-american breakfast spread in their schedule! Having a baby on the way doesn't turn off the "hostess" side of me.... so before I head to the hospital, knowing family and friends will be coming in town to meet my new little addition, I decided to plan ahead (see, I'm getting the hang of this scheduling with a new baby thing already!).  I am making my favorite Blueberry Streusel Muffins ahead of time and, get this....FREEZING THEM so that I can pop out a fresh batch of muffins for my guests....with zero effort! Obviously they are perfectly scrumptious fresh out of the oven....but they are equally as good out of the freezer (tested and husband approved!)    

Dry Muffin Ingredients:
5 cups flour
2 Tbsp baking powder
1 Tbsp baking soda
1 tsp salt

Wet Muffin Ingredients:
1 cup room temp butter (2 sticks)
2 cups sugar
4 large eggs
1 Tbsp vanilla paste
2 cups buttermilk (if you don't have buttermilk, regular milk works fine)

3 cups fresh blueberries

Streusel Topping:
1/3 cup sugar
1/4 cup butter, melted
1/3 cup flour
cinnamon (optional)

Preheat your oven to 400 degrees. Combine all your dry ingredients and mix well; set aside.  In a separate bowl, cream your sugar and butter together. Mix in one egg at a time until well incorporated. Slowly add in your buttermilk. Add your dry ingredient mixture a little at a time until all ingredients are mixed well. Make sure mixer is on low and add the dry stuff in slowly or you'll have a flour bomb! Using a rubber baking spatula, gently fold in your blueberries - Yes, this is a thick batter which makes the perfect consistency for the muffins!   To make the streusel, simply combine the butter and sugar and mix in flour and cinnamon until crumbly. 

Line your muffin tin OR spray them well with a "baking spray with flour" type cooking spray (CLICK HERE if you have no idea what I mean). Fill your muffin tins about 2/3 of the way up and top with crumbled streusel topping.  Bake at 400 degrees for 12-15 minutes or until a wooden toothpick stuck in the middle comes out clean – makes approximately 30-36 muffins (We like big batches at our house!).  Make sure that your tin gets cooled and cleaned in between batches, or use 3 different tins!

To Freeze:
Allow the muffins to cool COMPLETELY. Place them back into the tin (or in a casserole dish) and freeze them for 2 hours in the freezer. Remove the muffins from the tin and place in one-layer, in gallon-sized Ziploc type bags to store in freezer for up to 3 months. When you are ready eat them, just grab a few out of the bag and pop them in the microwave for 15-30 seconds!! Instant from scratch breakfast any day of the week with no mess!