Showing posts with label From the Kitchen. Show all posts
Showing posts with label From the Kitchen. Show all posts

Thursday, August 2, 2012

Things I Love: Aha! Moments

I love the feeling when something just clicks.

When I didn't understand something and I finally do.

When I couldn't figure out how to make something work and finally, it dawns on me how to do it.

Aha moments.  They are a fave.

When the light finally comes on, I feel pretty bright.

Now I seem to have Aha! moments a lot.  Not because I'm not smart but because I'm always trying to learn new things.  But I'm going to share a real game changer with you.

Don't ask me how I never knew this before but I didn't.  And since I've learned it, and shared the knowledge, I've learned lots of other people didn't know what I'm about to share with you either.

Here it goes.

Prepare yourself for an Aha!

You can make healthy microwave popcorn with nothing but a microwave, a brown paper sack and some popcorn.
From DAMN GOOD FOOD


Hello?  Mind blown, right?

Seriously, did you know this because I didn't until I read this post: All Natural Home Made Microwave Popcorn.

I've been making this kind of popcorn for a couple of months and now I can't figure out why anyone would pay wayyyyyy more for that preservative heavy crap (that tastes chemically amazing) at the store.

I've decided the only logical reason people pay more for the unhealthy stuff is because those people have obviously not had this popcorn AHA moment.

And now you have.

You're welcome.


Thursday, July 5, 2012

Things I Love: Mac-N-Cheese

Confession: I buy my kids the blue box Mac-n-Cheese.

What can I say?  They love over-processed, powered chemical cheese and I love that lunch is ready in 10 minutes.

The problem is I feel guilty every time I whip up a batch of blue box magic because I love these two little people and I want them to be as happy and healthy and well fed as they can be.  Blue box Mac is not my best and it's not the best for them (though it is better than letting kids starve).

So I'm changing my ways and I'm starting slowly with Mac-n-Cheese.

The blue box is out.  Homemade Mac-n-Cheese is in.

Honestly, the kids don't love the switch.  They miss the sodium heavy, bleached noodle blue box Mac-N-Cheese but I am their mother.  I understand and care about their health in ways they won't appreciate until they are adults.

Although they'd still prefer their powered cheese addiction, the kids are slowly warming up to this recipe.  And I love it because lunch is ready in 10 minutes.

What's that?  Homemade mac-n-cheese with whole wheat pasta and freshly grated sharp cheddar cheese ready as fast as the blue box variety?  You bet your biscuits!

Seriously, you cook your pasta in milk for 10 minutes, stir in a dash of salt and some cheese and wa-la--lunch you don't have to feel guilty about!

Photo property of Budget Bytes
Want more information?  Go check out Miracle Mac-N-Cheese at Budget Bytes.

FYI--I follow this recipe to the T EXCEPT I do not add in mustard or paprika and I use whole wheat noodles.

Finally a quick Mac-n-Cheese I love.

Thursday, June 14, 2012

Things I Love: Damn Good Food

Yes that's right.  I love to eat.

I love to eat sweet things and salty things and savory things.  I love American and Mexican and Asian.  I eat meat and veggies and quinoa.

I love to eat.

By default, this means I love damn good food.

I bet you are thinking I'm going to go on and on about how much I love my fave food blog, Frontier Kitchen.  True, I do love that site.  But you are wrong.  Today I'm telling you how much I love Damn Good Food.

You caught me.  Damn Good Food is Frontier Kitchen with a catchier, edgier name.  I love the name change.  Now, since this blog is brought to you by one of my BFFs, I can tell you that the name change has come with a bit of controversy.  Apparently "damn" is too risque.  Seriously, people have unfollowed the blog because of "damn" (at this point I'd like to say F*%$ or S!@& but I won't.  It isn't classy).

Despite the damn name drama, I must admit the new blog name suits the site and the food so much better for these reasons:

1.  Although our town used to be on the plains of WY, we are now the biggest city in our state.  It hardly has a "frontier" feel.

2.  I've been in Sarah's kitchen.  There's nothing rustic or "frontier-y" about it.  It's very sleek and modern.  She's hardly roughing it.  Seriously, even her grill has a charcoal or gas option.  No open fires.  Last time she made me dinner she made s'mores in the oven (with peanut butter cups!  Hello, brilliant!).  Nope. Not roughing it.

3.  The food cooked in said kitchen is damn good.  There's no other way to describe it.  Her recipes aren't pretentious and self-important.  She makes real food for real people with a zero tolerance policy on casseroles.

Congrats on the name change, Sarah.  I'm going to continue following your damn blog with it's awesome damn name and it's mission to bring Damn Good Food to the masses.

Damn, venting this felt good.  Now, how about some damn good steaks for Father's Day?

Thursday, April 19, 2012

Things I Love: Pumpkin in Spring

I found this recipe at The Frugally Rich Life a year and a half ago.

I tried it once and fell in love.

Then I decided to tweak it--a bit.

Okay, all I did was substitute natural, unsweetened applesauce for the oil.  Wa La!  Sugar free (well, except for the chocolate chips), oil free, healthy pumpki chocolate chip muffins.

Source: The Frugally Rich Life


Here's the slightly altered muffin recipe.

1 egg
1/2 c. honey
1/2 c. pureed pumpkin (fresh or canned)
1/2 c. milk (any percent but skim is best)
1/4 c. natural, unsweetened applesauce (or oil)
1 1/2 c. whole wheat flour (use white if you must)
2 t. baking powder
1/2 t. salt
1 t cinnamon
1 c. dark chocolate chips (or semi-sweet)

Stir together first five, wet ingredients. Add in next five dry ingredients. Stir until just mixed. Put in greased muffin tins. Bake 375 for 18 minutes.

Makes 12 regular sized muffins OR 36 mini-muffins.

FYI--You can fill the tins pretty full since these do not rise much.

Thursday, March 22, 2012

Things I Love: Small Appliances

Yes, yes, yes.  I am susceptible to loving small appliances that I probably don't need but like to have despite the fact that they totally clutter my kitchen cabinets.

Onion choppers and mandolins and 15 different sets of mixing bowls and measuring spoons ... I'm basically a sucker in a kitchen shop.

But, there are three small appliances that have been worth the money, honey!

Kitchen Aide Mixer:
Photo Source

I got one of these babies as a wedding gift and, hands down, I would forsake most items in my kitchen before getting rid of this!  It kneads dough, shred chicken, mixes brownies ...  I pretty much LOVE it!

Cuisinart Food Processor
Photo Source
I just got this for Christmas from my mother-in-law.  She's brilliant!  It's a veggie chopping, hummus making, cheese shredding little miracle.

Magic Bullet
Photo Source
Honestly when I first saw an informercial for one of these I thought it was a gimmick (and not just because it sounds like a sex toy).  I didn't buy one.   BUT last summer at a garage sale I found one cheap and decided to give it a go.  So glad I did.  I'm kinda of a smoothie addict and this sucker blends, pulverizes, and grinds my smoothies to yummy perfection.

Thursday, March 1, 2012

Things I Love: Dessert for Breakfast (that's healthy)

I'm pretty sure I've already blogged about my smoothie obsession.

Well today, I'm confessing: I found a new recipe and the obsession has gotten epically worse.

I couldn't be happier.

So this great little smoothie is loaded with vitamins, protein, and chocolate.  Yep chocolate.

Did I mention it's totally vegan?

Chocolate Peanut Butter Banana Smoothie

What you need (per smoothie):

  • 1 T ground flax seed
  • 1 ripe banana
  • 1 T peanut butter (almond butter, sunflower seed butter)--More or less to taste
  • 1 c. chocolate almond milk (can also use plain almond, soy, or coconut milk and add 1T cocoa powder)
  • 1 handful of fresh spinach (what?? trust me--you get all the nutrient benefits without the taste!)
  • 1/5 cube of silken tofu (hello protein)
What to do:

In a blender, combine flax seed, almond milk, and tofu.  Blend a few seconds.  Add in peanut butter, banana, and spinach.  Blend again.  Add in ice.  Blend.  Pour into a glass.  Drink.

Why do I blend in batches?  Mainly because my blender is not awesome and will give up if I put too much stuff in at once.  Can you throw all this into one blender and have at it?  Sure, if your blender is awesome you can.  But don't brag about it because no one likes a braggart.  Ha!

Ice or frozen fruit?

Okay, there are people who swear that using ice in a smoothie ruins them.  I'm not one of those people. I love ice :)  But if you are anti-ice, then use frozen bananas--the result will be a creamy, cold delicious breakfast that tastes like dessert.

Thursday, December 1, 2011

Things I Love: The Side Dish that Saved Thanksgiving

It was a hard Thanksgiving.  There, I said it.

I mean everyone tells you the first year after the death of someone significant is rough and I'm hear to say, those folks aren't kidding.

Imagine this.  I'm in my sister's kitchen sautéing diced onion and celery in sausage drippings for stuffing and this memory hits me like a ton of bricks.  For nearly three decades I'd walk into the kitchen while my mom was making stuffing for Thanksgiving and I'd reach into the saute pan, pull out a piece of onion, celery, and browned sausage and pop the trio of yumminess into my mouth.  Mom would give that "mom" look, and keep right on sauteing.  When I'd try to re-commit the crime she'd lovingly bat my hand away with a bamboo spoon and say, "hey, hey, you get out of here!"  This thought, this memory, this realization that she'd never say or do that again--well, it nearly had me crying over my sister's stove (thank goodness I could blame the onions ...).

It's funny the memories we don't think twice about until they are all we have left.

Like I said, Thanksgiving was hard.  But there was something that made it a bit better.  Sweet potatoes. You probably thought I was going to say tequila. Wrong-O!  It wasn't alcohol that saved Thanksgiving; it was candied coconut sweet potatoes.  I turned my sister onto Our Best Bites about two years ago and she found this recipe.  Hallelujah!

Sweet potatoes. Coconut flakes.  Brown sugar.  Butter, butter, and more butter.  What more could you ask for?

Photo from Our Best Bites
Seriously.  So GOOD.  These are totally going to make an appearance at my house for Christmas.

Sunday, April 10, 2011

Daniel Fast Menu {Week 3}

We made it through our final week of the Daniel Fast!  YAY!  Tomorrow we begin eating normally again.  I kinda can't wait to down a bowl of ice cream with chocolate syrup!

Here's what we ate the last week.

Monday
Breakfast: Hot oat meal with natural apple sauce, apple chunks, cinnamon, and cloves
Snack: rice cakes with peanut butter and bananas
Lunch: hummus, flatbread, and veggies
Snack: raisins
Dinner: Roasted Red Pepper and Tomato soup with salad and flatbread

Tuesday
Breakfast: Coconut, banana, and mango smoothies
Snack: apple slices
Lunch: peanut butter and apple butter rice cakes, veggies, and a banana
Snack: trail mix
Dinner: Spinach pesto over pasta with salad, flatbread, and garlic herb dipping oil

Wednesday
Breakfast: oatbran with strawberries and bananas
Snack: orange
Lunch: Greek Salad
Snack: Peanut butter stuffed apples
Dinner: White chili with wild rice

Thursday
Breakfast: Breakfast potatoes and fruit
Snack: orange
Lunch: Temphe tacos
Snack: ants on a log
Dinner: Pan grilled portabella mushrooms with mixed greens

Friday
Breakfast: Peanut butter and banana smoothie
Snack: hummus and carrots
Lunch: black bean nachos
Snack: banana
Dinner: Fettuccine Alfonso with mushroom-black olive salad

Saturday:
Breakfast: Breakfast potatoes
Snack: apple
Lunch: hummus and veggie wraps
Snack: rice cake with apple butter
Dinner: Black bean, brown rice, and asparagus enchiladas with guacamole

Sunday
Breakfast: Mixed berry smoothie
Snack: peanut butter and banana rice cake
Lunch: baked potato and salsa
Snack: organic corn chips and salsa
Dinner: Spaghetti squash with marinara, salad and flat bread

Sunday, April 3, 2011

Daniel Fast Menu {Week 2}

To read more about the Daniel Fast, click here.  To see Menu 1, click here. 

So here's what we ate on our second week of the Daniel Fast:

Monday
Breakfast: Oatbran with apples, raisins, and cinnamon
Snack: apple
Lunch: hummus wraps on homemade wheat tortillas, and veggies
Snack: ants on a log
Dinner: grilled Garlic and herb portabella mushrooms in balsamic reduction sauce, sweet potato fries

Balsamic Reduction Sauce:
1/4 cup balsamic vinegar
1 c. vegetable broth
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper 


Put everything in a sauce pan.  Heat and whisk.  Boil until slightly reduced.

Tuesday
Breakfast: Triple berry smoothie with silken tofu (add half package for extra protein)
Snack: banana
Lunch: black bean dip, corn chips, carrots
Snack: green pepper strips
Dinner: flatbread pizza and salad with oil and vinegar

Wednesday
Breakfast: Shredded wheat with soy milk and bananas
Snack: rice cake and apple butter
Lunch: flatbread, garlic and roasted red pepper hummus, veggies
Snack: corn chips
Dinner: Butternut squash pasta (omit half-n-half) and salad

Thursday
Breakfast: Oat bran with bananas
Snack: apple sauce
Lunch: Black bean and veggie wraps
Dinner: Taco Soup with corn chips

Friday
Breakfast: Snickerdoodle smoothie
Snack: peanut butter and banana rice cake
Lunch: flatbread, lemon and rosemary hummus, veggies
Snack: apple
Dinner: Bean and rice burritos (use with homemade whole wheat tortillas) with homemade pico de gallo

Saturday
Breakfast: Oatbran with strawberries and bananas
Snack: carrots and hummus
Lunch: Peanut butter and banana rice cakes
Snack: orange
Dinner: Tomato spinach-basil soup with artichoke dip and flatbread
(For soup, substitute vegetable broth for chicken broth and either omit milk OR use soy milk)

Sunday
Breakfast: Shredded wheat with soy milk and bananas
Snack: ants on a log
Lunch: black and white chili
Snack: apple
Dinner: Sneaky Spaghetti and salad

I'm also linking up with Skinny Sunday at Frontier Kitchen and sharing my workout routine.  Please know that I'm doing this fast for spiritual results--not physical.  However, I must say that I have an incredible amount of energy and my skin looks great!

Monday/Thursday--30 minutes on Elliptical, Elise Gulan's Straight to the core, 20 push-ups
Tuesday/Friday--P90X Cardio
Wednesday--work, class, life group .... I think I'll just rest ;)
Saturday--P90X arms
Sunday--P90X ab ripper

Sunday, March 27, 2011

Daniel Fast Menu {Week 1}

Sarah from Frontier Kitchen asked that I post my weekly diet for the Daniel Fast.  So, here's a recap of week 1.

Remember this is a vegan diet.  No animal products (dairy, eggs, meat, butter).  No sweeteners--natural or not (white sugar, cane sugar, molasses, honey, agave nectar, splenda, etc.).  No leavening (no bread or anything with yeast, baking powder, or baking sugar).

During his fast Daniel ate only fruits and vegetables.  However the original language was "foods from seeds, which is why the diet does include whole grains (whole wheat pasta, oat bran, etc.).

Finally, though we can use soy, almond, or coconut milk sparingly, we are not allowed to drink anything other than water.  No herbal teas, no juices, no soy milk to drink.  Just water.

Now that I've covered the bases, here what we ate (okay, not "we" as in kids just "we" as in Matt and I. The kids ate their general foods at breakfast and lunch but ate the same dinners).

Monday
Breakfast--Strawberry-banana smoothie with coconut milk
Snack--rice cake with natural peanut butter and bananas
Lunch--Vegetable soup
Snack--ants on a log
Dinner--black bean stirfry served over brown rice (This meal was more of a one-pan skillet dish than stir-fry.  It was filling and tasted okay but not my favorite.)

Tuesday

Breakfast--Hot oat bran with diced apples, raisins, and a dash of cinnamon and ground cloves
Snack--corn chips and salsa
Lunch--whole wheat pasta and marinara (fancy for spaghetti)
Snack--raw veggies and roasted red pepper and garlic hummus
Dinner--Greek stuffed peppers

Wednesday
Breakfast--potato and onion frittata
Snack--apple slices
Lunch--beans and rice in whole wheat tortillas
Snack--Triscuits (original) and hummus
Dinner--Vegan chili with homemade corn muffins

Thursday

Breakfast--Blueberry and banana smoothie with soy milk
Snack--bananas, peanut butter, and raisins
Lunch--hummus and veggies, whole wheat tortilla wraps
Snack--mandarin orange
Dinner--Antipasto Pizza  (Okay, this pizza tasted good BUT the rice crust totally fell apart so it was more like a rice pizza casserole.  This week I'm going to follow marinara directions but put it on flat bread!)

Friday

Breakfast--Tofu breakfast scramble
Snack--apple
Lunch--tomato basil soup (use vegetable broth, omit Parmesan, and use soy or rice milk)
Snack--veggies and garlic scape hummus
Dinner--chipotle black bean burger (omit onion soup mix) with organic corn tortillas, tomatoes, diced onion, and green pepper

Saturday
Breakfast--Whole wheat shredded wheat, soy milk, banana
Snack--rice cake and PB with banana
Lunch--baked potatoes with homemade salsa
Snack--ants on a log
Dinner--spinach pesto over whole wheat pasta (omit Parmesan)

Sunday
Breakfast--peanut butter and banana smoothie with coconut milk
Snack--strawberries
Lunch--Greek salad
Snack--Triscuits and hummus
Dinner--Mexican black beans and brown rice (black beans, Rotel tomatoes, cilantro, brown rice and lime juice) in whole wheat tortillas

Some other things we ate:
Oatmeal raisin cookies (dense and filling)
Amy's Vegan soups
Organic store bought corn chips (I tried making my own with this recipe and we did NOT like them)
fruit salad
banana ice cream (only one ingredient!)
popcorn

My Exercise Plan:
Monday/Thursday: 30 minutes on the elliptical, P90X Ab ripper
Tuesday/Friday: 45 minutes on elliptical
Saturday:  Elliptical for one hour and Elise Gulan's 10 minute ab workout Straight To The Core

Monday, February 28, 2011

Things that Make You Go Mmmmm!

What do lemons, garlic, milk, cinnamon, and chicken have in common?  Nothing, except for making the best darn chicken EVER!



I know I generally don't do food posts because though I love to cook, I'm better at following directions than making stuff up.  But, I just HAD to share this recipe.

The History:
When Sarah and I forced our husbands did our Iron Man double date, I was looking for recipes that combined chicken and cinnamon.

I found this Jamie Oliver recipe for Chicken in Milk. (<---Click that link to get the recipe. I'm not into stealing!)

Chicken baked in milk with lemons.

If you just got the heebie jeebies, I don't blame you.  It sounds weird.  But I kind of like weird and couldn't wait to try it.

The Experience:

So, I browned butter, which the recipe doesn't call for but I like browned butter and it was my chicken so I did what I wanted.  Brown the butter, season the chicken VERY liberally with kosher salt and pepper and toss it in a pot.  Brown the chicken all over until it is a delightful golden color.


When the chicken is golden, remove it to a plate and toss out the rest of the butter.  Leave the caramelized goo (yes, that is the scientific name) at the bottom of the pot.  Return the chicken to the pot and add the remaining ingredients.


Now, here are some changes I made to the ingredients: I used a 5.5 lb. chicken, the zest of three lemons and the juice of one (next time I'll use the juice of 2!), 2 T. dried sage, a full cinnamon stick and I used 8 cloves of garlic (unminced).

Put a lid on the chicken and pop into an oven pre-heated to 375'.

The original recipe did not call for the chicken to be covered but I thought it would make it more tender.  So, I baked with lid on for 1 hour and with the lid off for 45 minutes (I adjusted the time for the chicken size).

The smell of this chicken baking was totally groan worthy.  I could hardly stop myself from climbing into the oven just to soak in the smell.  Mmmmm....

The Result:

I'm not alone in saying this was the best chicken I've ever made/eaten!


The meat practically fell off the chicken and the gravy was not white but more closely resembeled a thinner chicken gravy.

But the taste, oh the taste!

Let me be honest.  I literally ladeled a few spoonfuls of the gravy into my mouth.  And when gravy is good enough to drink plain, it is G.O.O.D.!

My kids ate it.  My husband devoured it.  My dad and I had seconds (or maybe thirds), and my mom cleaned her plate!  It was DIVINE!

The Pros:
The best thing about this chicken was how amazingly easy it was to make.  If you can zest a lemon you've got it made because that's the hardest part.  Brown and bake.  Done.

I served this with mashed potatoes.  I do wish I would have had bread to spread the soft garlic cloves onto but I didn't so I just ate them with bits of chicken.  That was good, bread is better.  Serve with bread, potatoes, and a green veggie!

Do I have you convinced or are you still totally grossed out at the thought of milk and chicken?

Saturday, December 18, 2010

Days of Play--Gifts in a Jar

I really like to give close neighbors and friends some holiday cheer that's cheap homemade.  I take cookies, breads, and drink mixes but some of my favorite gifts are gifts in a jar.

You've seen them--bread, soup, cookie and hot drink mixes in fun mason jars with raffia--now make some. 
Source


Measuring is a great "math connection" for kiddos and what can be better than making gifts for others, together?

Here are some great "gift in a jar" recipes that I've tried and loved (oh, and here's one Miss Frontier Kitchen made that looks amazing!  I heart orange cranberry bread!).
Hot Snow (for more drink mix ideas, click here)

10 1/2 cups nonfat dry milk
4 cup confectioner's sugar
2 8 ounce jars of French vanilla flavored nondairy powdered creamer
3 1/2 cups Nestle's Quick
2 3/4 cup nondairy powdered creamer
1/2 teaspoon salt
8 pint size gift jars
Combine all ingredients. Scoop into jars.
Print out the following instructions on card stock to attach to the jars with a ribbon and peppermint stick.
Stir 3 heaping tablespoons of cocoa mix into hot water or milk.

Snowballs

Layer the following in a 1-quart jar:

3 cups vanilla wafers (Nilla) finely crushed
1 cup chopped pecans
1 1/2 teaspoons unsweetened cocoa

Attach the following gift tag to the jar with a ribbon and a mini-bottle of Bailey's Irish Cream.

Combine contents of jar in a bowl.
Mix in 1/2 cup Bailey's Irish Cream and 3 tablespoons light corn syrup and mix with a wooden spoon until well blended.
Allow to stand 5 minutes.
Shape mixture into 1-inch balls.
Roll balls in confectioners sugar and allow to dry on wire rack 1 hour.

Store leftovers in air-tight container between layers of wax paper.

 Dirty Snow Soup
A hearty rice and mushroom soup to help you warm up after a day of play in the snow.

1 (2.75 ounce) package country gravy mix
1 tablespoon chicken bouillon granules
2 teaspoons dried minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/4 cup uncooked wild rice
1 cup uncooked white rice
2 tablespoons coarsely chopped dried mushrooms
Pour gravy mix into wide-mouth pint jar. In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid. Attach gift tag with a ribbon and wooden spoon.

Dirty Snow Soup
Empty contents of jar into a large saucepan. Add 7 cups water and bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender.  Stirr occasionally. Garnish with chopped fresh parsley.

Candy Cane Bath Salts
12 (12 oz) canning jars with lids
2 cartons (4 pounds) of Epsom salts
4 pounds of kosher salt
1 tsp glycerin, divided
12 drops peppermint essential oil
red food coloring

Empty one carton Epsom Salts into large mixing bowl.
Add 3 cups sea salt, stir well.
Stir in 1/4 teaspoon glycerin and 6 to 8 drops essential oil and mix well.
In second large mixing bowl, empty one carton Epsom Salts, and add 3 cups sea salt. Stir well.
Add 1/4 teaspoon glycerin, 6 to 8 drops essential oil, and red food color.
Stir until completely blended and color is even.
Hold canning jars at an angle, layer salts in jars, alternating white and colored mixtures. (**If you want, you could divide into three--and have white, red, and green salts to layer).
Add instructions to jar with ribbon and a candy cane.

Instructions:
Add 2-3 tablespoons to hot water for an invigorating bath

Source

Consider themes
Christmas Cookies
Make a jar of Gingerbread cookie mix, attach a cookie cutter to the jar and put in a basket with a The Gingerbread Man book.

Winter Fun
Get a saucer sled.  In the concave part of the sled, put a jar of soup mix, some hot cocoa, some inexpensive gloves/mittens, and a fire starter log.

Snowman Hat
Get a black hat.  Put in a jar of Hot Snow.  Add a large plastic carrot, two big black buttons, two sticks, and a red scarf.

Family Night
Get a basket.  Add a jar of pizza dough mix, cookie mix, a family game (such as Sorry or Uno) and an inexpensive holiday movie.

Final Thoughts
  • If you don't want to use jars, use holiday themed gladware, fabric bags, or brown paper sacks decorated by your children (put ingredients in Ziploc bags before putting them into fabric/paper sacks).
  • Make sure to wash jars and lids before you use them.
  • If you make soups mixes with beans, make sure to rinse and inspect beans first.

Sunday, December 5, 2010

28/30--Oh My {and a meal plan}!

Ruffles, and roses, and beads--Oh My!

Reds, and blues, and patterns, Oh My!

This was a fun outfit. 

I felt vogue and shiny all day.

And that's what I call successful dressing :)


I have several of these rosette pins that I add to necklaces and shoes.  A quick-o change-o!

The Polar Express was on TV.

For the record, I love this skirt.

And I pretty much <3 these bold tights, too!

Meal Planning.  Generally I'm a fan but these past two weeks I have been snowed under.  Don't worry.  I've still been feeding my family.

A little late but here's this week's cooking adventure:
Monday--Garlic Parmesan chicken salad
Tuesday--Orange braised chicken thighs with green olives and rice
Wednesday--Salsa beef wraps (and our annual Sweaters-n-Nog party!  Bring on the buckeyes!)
Thursday--Breakfast for dinner (DH will be on a business trip.  Boo!)
Friday--Grilled Cheese and tomato basil soup
Saturday--Lasagna and salad
Sunday--pepper steak and fingerling potatoes

Sunday, November 21, 2010

What's Cookin'--11/22-11/28

The holiday season is officially upon us but we've been so busy finishing our basement that I've hardly noticed.

I've even forgotten that we are supposed to eat (which explains the growing mountain of pizza boxes and carry out containers in the recycling).

The good news?  We are getting carpet on Monday. The construction zone is nearly finished and eating will return to normal!

I just now finished our weekly menu and our Thanksgiving feast.

Monday--Lime chili steak wraps with Spanish rice 
Tuesday--Orange Honey Teriyaki chicken with brown rice and asparagus
Wednesday--Garlic rubbed pork loin with steamed potatoes
Thursday-THANKSGIVING
Friday--Turkey noodle soup, salad, rolls
Saturday--Chili and cornbread (after our town's annual Christmas parade! YAY!)
Sunday--Baked potato bar

My Thanksgiving line-up:
Sweet Apple Cinnamon Brie en croute
Turkey
Stuffing
Cranberry sauce
Sweet potatoes
mashed potatoes
gravy
fluffy salad
dinner rolls
green beans
relish tray
apple pie a la mode martini
pumpkin pie

Friday, November 19, 2010

Apple Pie a la mode Martini

Okay, here's my other recipe from the Iron Chef date night in challenge that will be up tomorrow.  This drink got RAVE reviews!

Photobucket

You will need (per drink):
2 oz. apple juice
2 T. apple pie filling
dash of cinnamon
1 oz. cream of coconut (not coconut milk--ask your liquor store)
1 oz heavy whipping cream
3/4 oz. spiced rum
1/2 oz. apple pucker
ice
martini shaker (a necessity so you don't have apple pie chunks in your drink).
crushed graham crackers

To Do:
Blend all of the above in a martini shaker with ice.
Top a specialty drink with graham crackers.
Pour in drink.
Garnish with apple slice or cinnamon stick.

Cheers!

Photobucket

Sweet Apple Cinnamon Brie en croute

Tomorrow I'm giving the details of an Iron Chef date.

Until then, check out this recipe that is perfect for a date night or an amazing way to WOW your Thanksgiving Day guests.

You will need:
Photobucket

1 sheet frozen puff pastry
1/8 t. cinnamon
8 oz wheel/slice of brie (rind on or off--your call)
1/4 c. brown sugar
1/2 small diced apple
1 egg, beaten

To Make:
Defrost puff pastry for about 20 minutes. Unfold.

Lay pastry on flat surface.

Place brie in center of pastry.

Top with brown sugar, apples and cinnamon.

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Gently pull extra pastry together.

Brush with beaten egg.

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Bake at 375' for 20+ minutes until pastry is a golden brown.

Serve with crackers and apple slices.

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(Ok, I've re-sized these photos like crazy and the last one won't shrink.  Grrrr photobucket!)

Sunday, November 14, 2010

What's Cookin'--11/15-11/21

We are in the process of finishing our basement. Which means eating routines have become very abnormal.  Which means we've eaten out and on the fly more often then normal. Which means a lot of my meals haven't gotten eaten.  Which means most of these meals are repeats from a few weeks ago when we didn't eat them.

Monday--Honey pepper pork loin with harvest stuffing
Tuesday--Lemon glazed chicken and rice
Wednesday--Chipotle black bean and asparagus enchiladas
Thursday--pepper steak and loaded potatoes
Friday--manicotti and salad
Saturday--garlic chicken and mashed potatoes
Sunday--Stir fry

Sunday, November 7, 2010

What's Cookin'--11/8-11/14

I am so excited for this weekend. We are meeting my sister's family for a fun family adventure here:
Source

But, until we leave, here's what we'll be eating!

Monday--Alicia's enchiladas with white sauce
Tuesday--Balsamic thighs with salad and tomatoes
Wednesday--Broccoli cheese soup with crusty bread and fresh veggies
Thursday--Lime Chili steak wraps
Friday-Sunday--WaTiki baby!

Sunday, October 31, 2010

What's Cookin'--11/1-11/7

Monday--Mexican Corn Chowder (not healthy but so darn good)
Tuesday--Honey Pepper pork loin with apple harvest stuffing
Wednesday--Tacos
Thursday--Garlic Chicken over salad greens
Friday--Teriyaki steak stir fry
Saturday--Manicotti
Sunday--Enchiladas

Sunday, October 24, 2010

What's Cookin'--10/25-10/31

Monday--Honey Sesame Pork Loin
Tuesday--Salsa Beef
Wednesday--Broccoli Cheese soup, crusty bread, and salad
Thursday--Orange Honey Teriyaki chicken and rice
Friday--Nachos (because I love my husband!)
Saturday--cheesy chicken bundles with steamed veggies
Sunday--lasagna and salad (unless we just eat candy!)