The Meltdown Challenge: Main Course

Here on The Meltdown, we’ve now had a challenge that incorporated scents into blends such as a  dessert and drink so now the only thing missing to finish this meal off is the main course. The challenge for myself this week is to make a dinner/food blend leaning more towards the savory side than the sweet if all possible.

 

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The Menu For Today:

Elephants Deli Tomato Orange Soup (It is a thing look it up!)  
Side of Cornbread Muffins

 

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Ingredients:

  •  Pizza Time by Super TartsBasil, Raspberry & Tomato Leaf.
  • Sweet Orange & Chili Pepper by Dessa’s Home Spun Scents-Sweet & spicy fusion of juicy oranges and fiery chili pepper.
  • Down Home Muffins by Wilma’s Handmade– Good ol’ southern buttery sweet corn bread muffins! This is not your average corn bread scent.

 

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Combined together this isn’t terrible though I wouldn’t call it my favorite either. Taking three fragrances that aren’t my cup of tea to begin with, mixing them all together and expecting them to magically be amazing is a shot in the dark. This blend comes together as more of a soup with the watery notes of the fresh orange and the spices of chili pepper from Dessa’s while the base or meat and potatoes if you will (not technically), of the soup coming from the tomato leaf. Who would have thought to mix orange and tomatoes together for a soup and having it actually work!? Warming by the licks of the tea lights candle wick, the ‘soup’ simmers and boils bringing a dinner time feel to my home.

I feel that having a form of bread when eating soup is a must whether it be crackers, bread or cornbread.(NOTE: Peanut butter sandwiches are the best with/dipped in vegetable soup!) Having Wilma’s Down Home Muffins on hand helped in deciding our side.  Cornbread it is! The cornbread added a bakery, cornmeal type aroma to aid in thickening our soup while distributing its buttery goodness throughout the tomato juice.

 

 

In the end this was an interesting blend to play around with. Not one that I would melt again for the heck of it but if you enjoy a good savory scent give this one a try!

 

Until Next Melt,

 

 

 

Hobo Dinners & Wax Overview

Anyone remember those foil covered meals that you would throw in the coals to cook while reminiscing around a hot fire? Our family referred to them as Hobo Dinners. Usually they would consist of hamburger meat in the form of a patty, onions, peppers and carrots for the veggies then sliced potatoes for the starch.

Well that is exactly what I made this past Saturday. Just without the coals and fire.

There will be a link for the recipe below as I won’t have exact measurements of what I personally used and usually after making something a few times, I sort of do my own thing and make it my own as does everyone in their kitchen.

allrecipes/hobodinners

 

Here is what I used:

  • 1 Pound Ground Beef (I suggest a lower fat content so there is less grease for your food to sit in)
  • Half a Package of Onion Soup Mix (when making burgers I love using this as a mix in seasoning)
  • Great Value Carrot Chips-Produce (Add As Desired)
  • Bag of Mixed Frozen Peppers & Onion. (Add As Desired)
  • 2 Tablespoons Chopped  Fresh Red Onion (optional)
  • Microwave Bag of Potatoes ( I made these smaller potatoes work on account of being out of the large potatoes to chop up and add into our Hobo Dinners so I served these on the side)
  • Salt & Pepper for Taste
  • Aluminum Foil & Reynolds Wraps Pop-Up Sheets (if you do not have the pre-cut sheets, aluminum foil is fine)
  • Baking Pan

 

  1. Preheat the oven to 400 Degrees.
  2. Line your pan with aluminum foil.
  3. For my “prepping station” I took 2 single Reynolds wrap sheets and placed them flat on my counter apart from one another.
  4. In a bowl mix the hamburger meat and onion soup mix until well blended or until you no longer see dark patches of seasoning.
  5. Next I simply patted out a handful of the hamburger meat and formed a patty. I made enough for two patties a bit bigger than the palm of my hand and will use the left over meat for another meal.
  6. Place each patty on their single Reynolds sheet.
  7. TOPPINGS: For my toppings I added the two tablespoons of fresh chopped onion and a handful of the frozen onions strips ( I like onion) from the mixed onions and peppers before finishing off with a few carrot chips on top. On my husbands I added a handful of mixed frozen onions and peppers with the carrot chips on top.
  8. Season with salt and pepper as you see fit
  9. When you are finished adding the desired toppings, collect the ends of the wrap sheet (aluminum foil) and seal all edges end to end.

 

9. Place on baking pan and then in oven.

10.Cook for 1 hour. Depending on how thick you made your patty, an hour should be plenty but always cut into it and check for pink.

 

The meat wasn’t dry and was well cooked within the hour. The onion soup mix helped in seasoning the meat and the vegetables on top of the meat. Overall I was pleased with the outcome of this dish.

 

 

 

 

Recent Melts: 

Nilla Wafer 7-up Pound Cake from Rose Girls -Heavenly!!!! A must try for anyone who loves a little fizz and buttery bakery goodness.

Blood Orange & Teakwood Scent Burst– These are just FABULOUS! Earthy citrus with a hint of sugar. They throw like no other too! Definite repurchase because I have been able to smell them from across the room in my kitchen/ living room area while plugged in and the scent lingers after the warmer is turned off. Plus if spilled they can be easily cleaned up from the carpet instead of wax.

Sexx Bomb from Wild Vine Soapery – Floral, Jasmine creates a luxurious aroma that would make any girl feel pampered. I would suggest pairing this one with a soak in the tub and a nice read!

Gone with the Wind Fabulous from the Fakery Bakery Wax – Confused on the scent and melted the full cup in my kitchen without receiving any throw sadly.

Peaches & Pink Sugar from Front Porch Candle Co.- A kind of chemical peach scent with a sweet sweet pink sugar. The pink sugar saved this melt but I still didn’t melt it for long.

Sassy Girl Aroma Cider Lane Whipped Cream– Delicious.

Pink Sugar from Front Porch Candle Co.– Always a fan of Front Porch’s pink sugar with the sweet spun sugar frosting scent.

The Black Flame Candle from House of Usher Wax Museum– This melt didn’t have much of a scent throw on cold nor on warm. It was just a muted vanilla fragrance that I could detect while hovering over the warmer.

 

 

Recent Candles: 

Finished a Cider Lane from Bath and Body Works -Strong, almost headache inducing at times. This is a scent I have to be in the mood for. This scent in my opinion, is better in  vendor wax which I have already stocked up for fall this year! (FALLLL!!!)

Finished Cranberry Pear from Yankee Candle  – Smelled amazing on cold, didn’t want to burn it but finally gave in. Believe it was probably to small to smell anything but I also usually do not have good luck with Yankee.

Working on Peppermint Marshmallow from White Barn Starting off very strong, I’ll keep you posted on what I think and maybe do a review!

 

 

Until Next Melt,

 

 

When Life Throws You Curve-Balls.. Cook?

 

Wax I Have Enjoyed Over The Past Few Days Include:

Very Merry Zucchini from Rainbow Melts

Snow Fairy from Wild Vine Soapery

Grey Stuff from Wild Vine Soapery

Strawberry Crème Brulee from Rose Girls

Fresh Picked Strawberry from Rose Girls

Ginger Ale from Super Tarts Potion Pack

Strawberry Vanilla Bean Cupcakes & Cookies from Front Porch Candle Co

 

 

Candles That I Have Indulged In:

Cranberry Pear by Yankee Candle

Pomegranate Prosecco Punch by Bath & Body Works

Vanilla Laundry Front Porch Candle Co.

 

There has been a lot of action in my kitchen as of late. Sure I have always cooked but something has put a spark in me to get in the kitchen and experiment with new recipes. Whether it be recipes that are creative, simple, healthier, fun, artsy, budget friendly, 10 minute meals, etc.  I have enjoyed reading them all.  I’ve always wanted to be the cook that makes everything from scratch but just falls short because I’m busy (aren’t we all) and don’t always have the time and energy for lavish dinners. So I do what I can to put a nice dish on our table most nights but I’m trying to do even better to enjoy the process instead of viewing it as a chore because I really do love cooking. Cooking and burning candles has really been a good stress relief for me here recently.

One afternoon on a car ride home together I had asked my husband a few things that he may want to eat for dinner the upcoming week so I could have a plan when I go to the store. After some thought chicken pot pie came to mind. My first concern: the breaded pastry. Sure it doesn’t take too long to whip up a doughy mixture and call it dough but I wanted something that would still taste delicious but be super easy that while it is cooking I can work on the filling. I remember as a child my mom would make chicken pot pies and place a canned biscuit on top of each personal pie which was a brilliant idea but maybe something thinner this time. That is when I ran across this recipe on allrecipes.com

 

Easy As Chicken Pot Pie:

  • 1 sheet frozen puff pastry, thawed (I used Pillsbury Crescent rolls by accident the first time but for when I make it again I bought the Crescent Dough Sheet)
  • 1 1/3 cup frozen peas and carrots (I used a bag of frozen mixed veggies instead that also included corn)
  • 2/3 cup frozen corn kernels
  • 2 tablespoons butter
  • ¼ cup all-purpose flour (GF Flour works if anyone was curious!)
  • 2 cups milk
  • 1 teaspoon crumbled dried thyme or to taste
  • 2 cups diced cooked chicken
  • Salt and ground black pepper to taste

 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet. (if you use crescent rolls for this it will give you trouble because of the pre-cut lines and fall apart everytime you go to lift the pastry.)
  3. Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
  4. Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
  5. Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
  6. Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.

 

Tip: I added a little Mrs. Dash Table Blend for taste

As you see my weaving was NOT perfect because it kept falling apart on me but I still think it came out pretty neat. Excuse the middle, I had started to cut into it and stopped just in time before I realized I hadn’t got a picture! 


This recipe turned out great! Delicious! I will try making a gluten free breaded topping but for now I picked off the topping and ate a bit of the filling. The leftovers were even good, just pop it back in the oven (or toaster oven like we did) to reheat and to make the pastry crisp on top again.

 

Have you tried a new recipe recently? What is one of your favorites?

 

Until Next burn,