Summer Salads Part 3

I've actually made this salad as a meal several times.  Any salad that includes bacon* deserves a repeat!  The recipe is another one from Ray-Ray and can be found here.

Grilled Chicken Club Salad with Guacamole Dressing

INGREDIENTS

• 8 slices of smoky bacon
• 1 cup chopped chicken from rotissierre chicken
• 2 hearts of romaine lettuce, chopped
• 4 plum tomatoes, chopped
• 1 ripe Hass avocado
• 1/4 small onion, chopped
• 1 small garlic clove, smashed and peeled
• Juice of 2 lemons or limes
• 1 jalapeño, seeded and coarsely chopped
• 1/4 cup cilantro leaves (a palmful)
• Salt

PREPARATION

Cook bacon however you normally do.  I microwave for 1 minute/slice, give or take 30 seconds.

Combine the lettuce and tomatoes in a large bowl. Cut the avocado in half, pit it and spoon the flesh into a food processor bowl. Add the onion, garlic, lemon juice, jalapeño and cilantro to the avocado. Turn the processor on and add 1/3 cup of the EVOO in a thin stream; process until smooth. Season to taste with salt.

Chop the chicken into pieces and arrange on the salad. Pour the dressing over the salad, then scatter the bacon across the top.

*Have I mentioned I love bacon?  So much that I had to change the font to red each time it is mentioned!

Summer Salads Part 2

While I love the idea of eating salmon, I'm not a huge fan of it.  But, since Dr. Oz tells me it helps to ward off alzheimer's, I force myself to eat it every now and then.  This salad wasn't too bad, and my husband loved it.  The original recipe was one I found in Rachael Ray's "30-Minute Get Real Meals".

Added a pic just because...ha!

Smoked Salmon with Crushed Cherry Tomato Vinaigrette


6 eggs
1/2 pint cherry tomatoes, cut in half
2 Tablespoons rice wine vinegar
2 Tablespoons EVOO
8 slices "good quality" smoked salmon (whatever that means....ha!)
1 bag spring lettuce mix
1/4 cup fresh herb of your choice (recipe=parsley, monica=cilantro)
1/2 English cucumber, diced (you know--the one wrapped in plastic in produce)
1 1/2 Tablespoons chopped green olive or capers

Boil eggs (cover w/water, bring to boil, turn off heat, cover, let sit for 10 minutes, drain, peel, blah, blah, blah).

Make dressing by placing sliced tomatoes in bowl.  Add vinegar, EVOO, salt and pepper.  With a fork, crush tomatoes a bit.

Combine lettuce, fresh herb, cucumber, and olives in bowl.  Toss with crushed tomato dressing.

Place two slices salmon on plate.  Top with tossed salad.  Add a quartered boiled egg to top.  Enjoy!

Summer Salads Part 1

It's too hot to turn on my oven, so I've been making salads for dinner at least once a week.  I'll be posting a few of my favorites.  Part 1 is a version of Thai Steak Chili salad I found here.

what you need

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese (Just wait 'til you see what you do with this!)

1   beef sirloin steak (1 lb.), 1/2 inch thick (could also use chicken or fish)

1 pkg. (6 oz.) torn mixed salad greens1/2 cucumber, sliced

2 cups  fresh green beans, steamed in microwave for 2 minutes

1/4 cups sweet chili sauce

2 Tbsp.  rice wine vinegar

2 Tbsp. oil (1 each of sesame and olive oil)

1 tsp.  lime zest2 Tbsp. chopped fresh cilantro

1/4 cup PLANTERS Dry Roasted Unsalted Peanuts

make it

HEAT oven to 400°F.

CUT cream cheese into 8 slices; cut each slice diagonally in half. Place in single layer on parchment-covered baking sheet. Spray with cooking spray. Bake 10 min. or until golden brown. Set aside.

Season steak with salt and pepper.  Grill for 5 minutes on each side.  Let rest for 5 minutes, then slice across the grain.

Mix chili sauce, vinegar, oil, lime zest, and cilantro.  Toss greens, cucumber, and beans, and then chili dressing.  

Layer salad, cream cheese, peanuts,  and steak on plate.  Enjoy!

Week of April 24

Happy Easter All! I cook Sunday through Thursday so I'll post what we're having this week, starting with today!

Sunday: Well we went out for lunch, and we're too full for ham so we'll save that for another night. Tonight it's egg salad sandwiches with leftover Easter Eggs. We'll have leftover pasta salad from a bbq this weekend to go with it, but I really like the boxed Suddenly Salads if you don't happen to have leftovers from a BBQ. :)

Monday: Garlic & Lime Shrimp with Spanish Rice

Super easy, my husband's favorite.

1 1/4 lbs uncooked large shrimp, peeled & deveined
2 tbsp. plus 1 tsp lime juice
2 tbsp chopped garlic (used the minced in a jar in a pinch)
1/4 tsp salt
1/2 cup sour cream
1 to 2 tsp hot pepper sauce (tobasco)
1 tsp grated lime peel (optional)
2 tbsp olive oil
1 package spanish rice (Iuse the Knorr brand b/c it's easy)

Combine shrimp, 2 tbsp lime juice, garlic & salt in a large bowl (huh? I think I've always forgotten the salt, whoopsie). Cover and marinate in fridge for 15 minutes (ok, I never really marinate, I just set aside while I cook the rice and make the sauce).

Blend sour cream, remaining 1 tsp lime juice and tobasco and lime peel, if you're using it, in a small bowl, set aside. Cook rice according to package directions.

Remove shrimp from marinate and saute in olive oil (about 4 minutes).

Serve shrimp over rice, with sour cream mixture (just as a dip on the side), and lime wedges and sprinkled with fresh cilantro if you wanna get fancy with it.

Tuesday: Ham & Mac & Cheese

I bought a "ham steak" to try out. There's just 2 adults and a 3 yr old and a baby in our family, so I didn't want to get a whole ham, but feel free...I am pairing it with the Kraft Homestyle Mac & Cheese (the one you actually bake) and frozen mixed veggies.

Wednesday: Baked Parmasan Chicken

Not to be confused with Chicken Parmasan. Line a roasting (or baking) pan with foil. Season chicken breasts with salt & pepper. Pour Casear salad dressing over chicken liberally and cover with parmasan cheese (used the shredded, not grated powdery stuff). I sometimes use Asiago instead. Keep in refridgerator for a few hours (yeah right, I skip this part, still turns out great). Preheat to 375, place chicken in oven and then reduce temp to 350 (not sure why, just what it says to do). Bake for 25 minutes. Good served with pasta and marinara or any sides and/or veggies really.

Thursday:

I will be leaving for Scottsdale, AZ for a spa weekend(!), but have left my husband Easy Beefy Cheesy Enchilada Casserole previously made & frozen for him to pop in the oven. Make this one when you have some time, then freeze it or put it in the fridge to bake later. It's a toughie to make this during the week with 2 kids, after work...trust me...

olive oil
onion
salt
tomato paste (2 tbsp)
3 cloves garlic
cumin
fresh thyme leaves
28 oz can crushed tomatoes
beef broth (a cup)
green bell pepper
yellow bell pepper
1 1/2 lbs ground beef
onion powder
taco seasoning packet
2 roma tomatoes
1 1/2 cup shredded cheddar
1 1/2 cup shredded monterey jack
18 (5 inch) corn tortillas

Sauce:

Saute 1/2 cup minced onion with some salt in olive oil. Add 2 tbsp tomato paste when onions are soft. Stir and cook till it deepens in color, then add 1 clove minced garlic, 1 tsp cumin, 1/2 tsp chopped fresh thyme leaves. Stir to blend and cook until fragrant then add 1 28 oz can crushed tomatoes and 3/4 cup beef broth. Raise the heat to bring the mixture to a boil then lower to a simmer and cover, for 20 min.

Beef Filling:

Saute 1/2 cup chopped onion, 1/2 cup finely choppped green bell pepper, 1/2 cup finely chopped yellow bell pepper, pinch of salt. Saute till tender (about 5 min), add 2 cloves minced garlic, cook till tender (about 4 more min). Add 1 1/2 lbs ground beef, 1 tsp onion powder, 1 tsp cumin, 1 tsp chopped fresh thyme leaves, packet taco seasoning, 2 roma tomatoes chopped, 1/4 cup beef broth, pinch of salt, grind or 2 of pepper. Cook until beef is cooked through.

To assemble:

Toss 1 1/2 cups shredded cheddar, 1 1/2 cups shredded monterey jack together. Add 1 cup red sauce to a baking dish and spread to coat the bottom evenly. Top with 6 corn tortillas, overlapping when needed. Layer the dish by next adding 1/2 of the beef mixture, and 1/2 cup of the shredded cheeses, spreading evenly. Dunk 6 tortillas in the red sauce (one by one) and layer over the cheeses and beef (overlapping where needed). Top with beef, another 1/2 cup of the cheeses, adn another layer of dunked tortillas. Pour rest of sauce on top, cover with rest of cheese.

Bake until cheese is melted and sauce bubbles - 25 - 30 min.

To Cook or Not to Cook...that is the question

Anneva's week So I am 2 days late but it was the weekend as I as inundated w/Easter weekend festivities; by the way thanks to the competitive mother w/the jogger stroller for running over my foot rendering me lame all for the sake of melted candies. Anyhoo, as a Macguyver in the kitchen, my "jack of all trades" does include cooking as part of my repertoire. Now bear in mind that my recipes might not appeal to all palates so keep and open mind...and an open mouth. Monday....just like the Carpenters song..."Rainy Days and Mondays ALWAYS get me down" The start of the work week for most of us (with the exception of slaves to the retail industry like me) is an uphill battle so lets make it the simple. Roast Beef Monday via Pot O' Crock you will need: Crock Pot 1 - 1 1/2 lbq of beef..you choose ie rump roast, chuck roast, stew meat 1 can of Campbells french onion soup 2 large potatoes (cubed) 1/2 -1 bag of baby carrots 3 stalks of sliced celery Place cubed potatoes on the bottom and then add the carrots and celery before place the beef on top. Add the can of french onion soup and sprinkle a tbsp of kosher salt and if you want sprinkle on some rosemary too. Put the lid on and you can cook on low for 4-5 hours....on high about 3 hours. Not quite sure but when it is ready, you will seriously smell it. If not just poke and prod the meet to see if it's bloody but a sure way is to test the potatoes and carrots....if you can eassily fork it...it is RED TO GO! Being of asian decent I have rice readily available in my house so I get a plate of white rice before topping it with the pot roast . TACO BAKE TUESDAY okay here is the link...www.pillsbury.com/recipes/easy-taco-bake/ SPAM BAM Can I just say that I love this meat....so underrated and overlooked. Did you know that Pacific Islanders are the largest consumers of SPAM...acronym for "SPiced HAM." True to my heritage I serve it traditionally with rice and eggs. It's not just for breakfast. So open up a can...slice it...I like them thin so when I cook it, its nice and crispy....serve with white rice and eggs...sunny side up is the best. The white rice balances out the saltiness of the spam. My husband ...a born and raised Minnesotan hated SPAM growing up b/c it was served cold and in sandwiches and burgers. He is singing a new tune now.... THURSDAY CHIC N RICE...PINOY STYLE I do quite a bit of ethnic cooking so here is my take on chicken and rice...."pinoy" slang for filipino. 1 - 1 1/2 lbs of cut up chicken (I typically use drumsticks and thighs since the darker meat is juicier) 1 cup of low sodium or regular soy sauce 2 whole tomotoes (sliced) 1 whole onion (slice) okay layer and medium saucepan with the onions and tomatoes then put the chicken before pouring the soy sauce over....sprinkle a tbsp of pepper before putting the lid on it and cook on medium hear for about 20-25 minutes. Again grab a bowl of white rice before ladling/scooping on the chicken on top of it. FISH FRIDAY A different take on salmon....I have a bajillion ways to cook/prepare salmon having double dutied as a cook and deckhand on an Alaskan Fishing Boat. 2 filets of salmon 1 whole onion sliced 1 cup of mayo 2 tbsps of lemon juice 3 tbsps of worcesterchire sauce Line a baking dish with foil before putting the sliced onions on top, than put the two fillets skin side down and then mix the mayo, lemon juice and worcesterchire sauce on top of the filets like you are frosting it...sprinle on the pepper and bake for 20 -25 min at 350. Serve with white rice! SATURDAY

If you turn on the oven, does it count as "cooking"?

I'm trying to fill in the gaps this week while two of you are on fabulous vacations.  (Did someone say Hawaii or a cruise???  You know who you are!)

So, here's what's cooking at our house tonight.  It doesn't count as a recipe, since I added NOTHING to what came out of the box.  I will say that the Archer Farms Whole Wheat Meat Lasagna is our favorite frozen lasagna ever.  It comes pretty close to homemade, and I'm not just saying that because I work for Target!  No recipe needed, just a picture of my "cooking"....

Sorry, Kids, I bought the vegetable instead of the meat...

Anyone else want to fill in the gap tomorrow?  What is your favorite frozen dinner?

Rice A Roni, The Irving, Texas Treat

Since this week is open, I thought I might just post a quick recipe for what we are having tonight.  Sandra Lee (UGH...that woman is the most annoying person on FoodNetwork...) swears by using Rice A Roni for a lot of her recipes.  I used her idea and came up with my version of Fried Rice.  Here goes....

1 Box Rice A Roni, fried rice flavor
2 eggs, scrambled
some frozen peas
1 pound peeled raw shrimp
some greek seasoning ( I like Cavenders)

Prepare Rice A Roni as directed on box.  Meanwhile, sprinkle Cavenders over raw shrimp.  Saute shrimp in about 1 TBSP of butter (or olive oil if you are feeling healthy).  When rice is done, add frozen peas.  Make a well in the center, and pour in the eggs.  Stir them around until they are cooked.  Add cooked shrimp and enjoy.

Don't get the 12 pack...this was the only image I could quickly find...

Not bad for 15 minutes worth of prep...

Pizza Friday :).....Sienna here we come!

Okay, so growing up EVERY FRIDAY was "Pizza Friday"....the type of Pizza varied but one constant was "Pizza Friday". Growing up in Virginia we had "Godfathers Pizza" which was a chain but I have fond memories of going there for pizza from time to time, or making pizza at home on french bread and a million other ways.....OR for a while we bought Totinos....the thin (and cheap) pizza that is still a staple in my home :) SOOOOOOOOO, fast forward to moving to Texas, high school, college, post college working in the "real world" etc....... All friends I met along the way have ALL been introduced to "Pizza Friday" and if they lived in the Dallas area most likely they were invited to a "Pizza Friday" at my parents house. It is just a great way to end the work week...no pressure for cooking/thinking, nothing too crazy, just gathering with friends or just our family for a beverage(those have improved as I matured :) and a slice :)

SOOOOOOOO, now that i've told you more than you ever wanted to know....guess what tonight's menu is.... PIZZA!!!

My tip is if you live in Coppell/Irving, TX and you have NOT been to Sienna Pizza and Pasta...GO NOW! We are there once a week I must admit....either for pick up or to eat there. They have watched both of my children grow from itty bitty to 6 and 3 :) and they are always there to greet them with hugs and lollipops at the end of dinner or pizza pick up :)

SO, Sienna Pizza and Salad is the meal for tonight!!!
I hope you all have a great weekend and find some time to relax and spend with those you love!

Thursday...a little late :)

Sorry for the delay....my mind is still foggy from Spring Break :)

Here is Thursday's Meal....SO GOOD and the best part about this is that you can freeze any or all...this is a great meal to take to a sick friend, or house with new baby, etc.... I have brought this to people and divided it up into Tupperware containers so they could freeze and bring out in single serve sizes, etc... And it only gets better after the freezer :) Yum

Sausage Vegetable Soup/Pasta

1lb sweet Italian Sausage(Johnsonville)
1 Lg onion (chopped)
1 clove garlic
3 14 1/2 oz cans of beef broth - or 43.5oz....yes I have a college degree but still have to really think about how much broth I need when i make this :)
2 141/2oz cans of diced tom - undrained....I usually add more b/c we like it with a little extra tom. but you can stick to the recipe if you like
8oz. can tom. sauce....and I usually add more to this part too :)
1 cup dry red wine....gee, what will I suggest here....pour yourself a glass too while you cook :)
2 carrots thinly sliced
1 Tblspoon sugar
2 tsp dried Italian seasoning
2 small zucchini
1 9oz. pack of cheese tortellini
1/2 cup of parm cheese

1. Brown sausage - don't forget to remove the casing.....i would have not done this if they did not tell me :)
2. add onion and garlic while browning the sausage....enjoy the yummy smell :)
3. if you have not poured your glass of vino....do so now
4. Stir in broth, and next 6 ingredients into a big stock pot and simmer for a bit - I usually brown the sausage in a skillet and then add it to the big stock pot - and i drain the sausage a bit too.
5. add tortellini and zucchini during the last 10 minutes.....BUT if you are going to make a big batch and freeze you can do so and just freeze with the tortellini in it as well....it works just fine when you re-heat.
6. serve with parm. cheese on top and some crusty bread....okay and a nice salad to round out the meal :) OH and I also use the whole wheat tortellini - YUM...just as good and makes me feel better :) but you can add any and all vegetables to this as it is so yummy!

Tuesday...Taco Night/Wednesday...Chicken with wine :)

Okay, so I blanked on my post last night so here is the all too exciting Tuesday night dinner first and I will go ahead and post my Wednesday night dinner since it's a crazy kids activity night. :)

Taco Night
We do not re-invent the wheel here...pretty basic....
1 lb of lean ground beef
1 package of Old El Paso taco seasoning (prepare as directed)
Multi Grain Tostitos vs. taco shells (b/c we can NEVER buy shells that are not stale...if anyone has any tips on this, please share)
Cheese
Salsa
Black Beans
Tom/Onion, etc....

We basically use the chips to scoop and into our "mish mosh" of taco yummy-ness :) Sometimes we use tortillas instead but last night was the chip/taco night. :) YUM!

Chicken With Wine :)
1 tbl flour (salt and pepper in this mix)
1 tblsp olive oil
1 pound skinless boneless chicken - sliced into 8 cutlets and pounded thin (great way to get your frustration out at the end of the day :)
1 1/2 tblspn butter
10 ounces mushrooms, sliced
1 lg shallot - finely chopped
1 cup red wine (for the dish...of course pour yourself one to drink while cooking too :)
1/2 cup low sodium chicken broth
2 tsp fresh thyme

Combine flour, and about 1/4 tsp salt and pepper and coat chicken, shake off excess and in a large skillet heat olive oil over med/high heat. Working in batches, add chicken and cook, turning once until JUST cooked - about 5 min.
Transfer to a plate.
Add 1/2 tblspn butter and mushrooms next to the pan and cook and stir until browned - about 5 min. then transfer to the plate with chicken.
Stir in shallots and remaining butter 1 tblsp.
Add wine (and take a sip now) :) and chicken broth and simmer until reduced by about a 1/3 - about 5 minutes.
Return the chicken and mushrooms to the pan, add thyme turn to heat through, and season with salt. :)
Serve with rice or pasta, nice green salad and loaf of crusty bread and YUM! Enjoy....

Monday...."Time to make the doughnuts" :)

Okay, so you know the week is going to be crazy when you use your "easy dinner" on the first night of the work/school week :) Oh well...here is my "real" Monday night dinner....I promise I have better plans for the rest of the week!!!

Tonights Menu:
BREAKFAST FOR DINNER
Eggs(half egg whites and half good old fashion egg, yolk and all) scrambled with american cheese
Turkey Bacon
Grapes
Toast/Bagels

I know....So not impressive.....I can at least say our twist on the scrambled eggs is we put a slice of american cheese(or two depending on how many eggs/egg whites) into the eggs while they are in scramble mode :) so it all blends in....makes them a bit creamier and the kids will eat them - YAY...score for me as we all ate the same meal tonight! That is a good day! I add some of my left over salsa from Mi Cocina to my eggs. YUM!

Stay tuned....I promise more exciting meals tomorrow and the rest of the week!
Happy Monday!

Spring Break is over....Back to reality!!!

Okay, so this is my first blog/first post EVER and for the week....I am already impressed with myself as we are coming down from Spring Break....ROAD TRIP with two little ones (6 and 3) and now it's "time to make the donuts" :) back to reality of grocery store, making lunches, early bed time, shower time, picking out clothes, and the list goes on and on and on!!! BUT I am trying to get my post in before Sunday is over :)

SO...as I type my 6 year old daughter is yelling at me b/c (insert huge dramatic eye roll and sigh) she HAS to go ALL THE WAY downstairs to find a brush to brush her hair...I mean really...how does life get so rough for a 6 year old! :)

Okay, back to my dinner which was fab if I do say so myself and one of my fave's....especially since it is GRILLING time with this weather.

I forgot to take a picture until "after" the meal so I took a picture of the "ancient secret" to the secret recipe :)

Okay, here is the menu for tonight:

Grilled Shrimp Fajitas

Rice

Corn

Guacamole and Salsa

Grilled Shrimp....SUPER EASY and so yummy.

*Buy frozen bag of deveined and cleaned shrimp.

*Thaw

*Season in bowl with olive oil and a light coating of Tony's

*Grill in grill pan (the kind with the holes in the bottom) on grill for about 3 minutes per side. *You could also put these on skewers but the bowl is super easy.

*We also grill onions and tom....but forgot these at the store and really who is going to go back after you've endured the grocery store with BOTH your kids.

Guacamole and Salsa

*Stop by Mi Cocina on your way home (okay, you may have to have a frozen beverage as you will have to wait at the bar for your food....i mean really it's a sin not to) :) and pick up small order of guac and pint of salsa....YUM!

Serve with warm tortillas, rice and corn and TA-DA...the meal of champions!

(Now if you think my PICKIEST EATERS ON THE PLANET children ate this....wrong.....BUT I threw in some chicken nuggets for them and that just meant more shrimp for Drew and I) :)

Enjoy and see you tomorrow!

A little something extra...for breakfast, lunch or dinner

mine collapsed in the center when i took them out of the oven. but my 2 year old - who HATES all things eggs - ate 3 bites before deciding he didn't like it. That is a HUGE success in my house! 

Saturday: Get a sitter, order pizza

Okay. That's cheating. So I'll post a recipe even though I'm most likely not cooking on a Saturday night.

How about this one:
Baked Orange Roughy Italian Style with rice and steamed veggies
Prep time 15 minutes or less
Cook time 15 minutes

Ingredients
1/4 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1 pound orange roughy fillets
1/4 cup butter melted
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 400
Coat a medium baking dish with non-stick coating spray
In a shallow bowl mix bread crumbs, parmesan cheese, romano cheese, garlic powder and salt.
Brush both sides of the ourange roughy fillets with butter and dredge in the bread crumb mixture
Arrange fillets in a single layer on the prepared baking dish and sprinkle with parsley
Bake in preheated oven for 10-15 minutes or until the fish flakes easily with a fork.
Calories 242 Total Fat 4.4g and Cholesterol 105mg

Friday: Cerveza Chicken Enchilada Casserole (Heavy on the Cerveza)

used one for the recipe. drank 2

i highly recommend this approach

mine didn't turn out as pretty as the cook book one, but what it lacked in presentation it made up for in taste!

I added the diced veggies to the actual mix and it was kinda heavy on the carrot taste (much to my husbands disappointment) so maybe next time I'll add less of the carrots/celery. 

Thursday: Spaghetti Pie

Wednesday: Rice Balls

Those were a huge hit for both picky hubby and super picky toddler! Here's where I suggest cutting corners: buy a pre-cooked rotisserie chicken instead of preparing the chicken the way the recipe suggests. And use baby food (earths best) sweet peas and creamed spinach medly puree and wow! I made one batch with the pea/spinach puree and the other batch with sweet potato babyfood and the spinach one was so much better!
You probably don't need it, but as a side dish, I threw some frozen sweet potato french fries on a cookie sheet, sprinkled them with salt and pepper and baked em at 350 until they seemed right. Nothing but the fanciest for my family!

Tuesday: Korean Barbecue Beef

Oh man! My husband went NUTS over this and said it was truly the best meal I have ever served up.

I added some sugar snap peas that I just steamed in the microwave (of course, I was the only one who ate those). We will absolutely be eating this meal again. 

Monday: Mexican Hodge Podge

This is my helter-skelter recipe that I go to in a pinch. I thought I'd start off the menu list with this one to really impress you all with my kitchen artistry!

Lets say I made beef soft taco's a day or so ago and I have lots of leftover ground beef. My family isn't really jazzed about leftovers. So I turn that into what I like to call Mexican Hodge Podge. 

Take the ground beef (however much you've got), a can of Mexican corn (drained), dump some salsa, a handful of shredded cheese, maybe a drained can of Rotel (drained), a bag of Uncle Bens 90 second microwave Spanish rice and a dollop of sour cream and mix that all up in a bowl. 

Microwave and......Voila! Mexican Hodge Podge. 

It's really, really good.

(maybe a little high in sodium, but it's quick, easy and a crowd pleaser for sure)

You could Jessica Seinfeld it with some kind of veggie puree. But I'm gonna keep this one just the way it is for now!

I'd post a picture, but then you probably wouldn't make it!

Sunday: Turkey Chili

Serve it up hot with some Jiffy corn bread and YUMM! Sneaking in veggies into something we all enjoy. But I only put in about half or even 1/3 of the beans. They just aren't my favorite.

Alli's Recipes for this week

I'm so glad to be a part of this blog!

And as you might guess by my ideas for the week, I'm no rock-star in the kitchen. So I'm just gonna share with you some easy recipe's straight out of some cook books that have been a hit with my family.

I might also preface by saying my husband is a SUPER picky eater as is my 2 year old. I am no health-guru but I do try to avoid eating and serving a bunch of junk. But for the sake of time, and to please the fussy eaters in my house, I do find I've been going for the quick fix, which is usually not nutritious.

 Therefore, let me introduce you to my new FAVORITE person: Jessica Seinfeld. She probably hates me though since I literally copied and pasted many of her recipe's into this blog.

Her cook book does recommend making a bunch of vegetable and fruit purees in advance. Ideas for that are listed below. But like I said, I'm no chef and couldn't care any less to find the time to spend in the kitchen so I tend to buy up baby food that is already pureed veggies in order to save time (costs more, but for me, time is money so it's a wash...plus I feed it to my 7 month old anyway, so it works for me).

Hope you enjoy this week's recipe ideas!

Thanks to all the contributors to this blog (especially Monica for coming up with this great idea) for helping me improve my culinary skills these past few weeks. My family is most appreciative!

Gwen's Week

Hello Fellow Mamas!! I am not a blogger or a cook, so this should be fun!! I have 2 boys who are constantly on the run with Basketball, Football, Baseball & Swim Team... YES, that is just this Spring!! Dallas is nuts about sports!! Many nights we are not home until after 7pm, so dinners are often rushed or grabbed on the way home. The menus I am posting are a combination of meals I wish I had time to prepare more often and a few of our "go-to" meals in a rush.

SATURDAY

Grilled Salmon

1/2 pound per Adult (or growing youth appetites)

Olive Oil

Salt

Pepper

Thyme

Lemon

Rub a small amount of Olive Oil over Salmon. Add Salt, Pepper & Thyme to taste. Grill skin side down for about 8 minutes, flip and cook until flaky. Add lemon if desired and serve.

Sides

Steamed Asparagus

Uncle Ben's Wild Rice (original NOT fast cooking)

SUNDAY

Beef Brisket

2 oz. Liquid Smoke

1 Tablespoon Salt

2 Tablespoons Chili Powder

1 Tablespoon Cayenne Pepper

1 Tablespoon Sugar

2 Tablespoons Lea & Perrins

2-3 Tablespoons A-1

2 Cups Vinegar

2 Whole briskets

Combine 1st 8 ingredients in a saucepan & bring to a boil. Let cool. Pour over briskets and marinate overnight in fridge. Cover briskets & marinade with foil and cook for 6 hours @275. Remove Briskets from marinade & toss out the marinade. Slice & Serve.

MONDAY

Rotisserie Chicken from Tom Thumb $5.99!!

Signature Cafe' brand Mashed Potatoes

Signature Cafe' brand Homestyle Gravy

Veggie of choice

Note: Signature Cafe' brands are usually right below the rotisserie chicken. My boys LOVE this one (if I don't do it too often)

TUESDAY

Chicken & artichoke Hearts with Mushrooms

6 chicken breast halves skinned

1 stick butter

1/2 to 1 pound fresh mushrooms

2 Tablespoons flour

1 can chicken broth

1/2 to 1 Cup cooking sherry (or if you are drinking and cooking... what ever white wine you please)

1 14oz can artichoke hearts

Saute chicken in 1/2 stick butter - put aside. Saute mushrooms in 1/2 stick butter. Make a paste with flour and some chicken broth, then add remaining chicken broth & sherry. Pour over chicken & mushrooms. Simmer on low for 30-45 minutes. Add artichoke hearts during the last 15 minutes. Serve over rice. I usually use the Uncle Ben's boil in bag white rice... easy and good.

WEDNESDAY - It's the boys turn to make dinner!!

Pizza Crescent Rolls

Pillsbury Crescent Rolls

Hormel Pepperoni

Mozzarella Cheese Shredded

Any Pizza or Spaghetti Sauce

Place the Crescent dough triangles on an un-greased cookie sheet. Have your children add sauce, pepperoni & cheese to their liking, roll and bake according to the directions on the tube.

THURSDAY

Beef and Noodles

4 pounds Sirloin Tip Roast (or stew meat)

2 Tablespoons butter

1 package AuJus

1/2 Cup diced onion

Flour

2 Beef Bouillon Cubes

8oz Egg Noodles

Cut beef into bite sized cubes cutting off all fat (or go quick and easy with pre-cut stew meat). Saute beef in butter until browned. In a separate pan, mix AuJus package according to directions. Pour over browned beef in pan. Add onion and cook over low heat (just boiling) for 2 hours. Add a flour paste during the last 30 minutes. Serve over Egg Noodles which have been cooked with beef bouillon cubes.

Sides

Rolls

Veggie of choice or Salad

FRIDAY

Treat yourself - GO OUT TO DINNER!!

or... make sandwiches with Sunday's left over Brisket.

Have a GREAT week!

Gwen

Build-your-own.... pizzas

This is not so much of a recipe as an idea.  But it's a good one!

My firstborn is a pickier eater than many, but I've found she is more interested in eating when she's helped fix the food.  She's 4, so that's not always a viable option.  One way that works is "build-your-own" nights where everyone gets to choose what goes on their {pizza, taco, quesadilla, etc}.

So assemble the fixins for a pizza.

I wanted personal sized pizzas and didn't want to worry about burns from the pizza stone, so we used these as crust.  Toast in the oven for a few minutes at 450.  Then take them out and let everyone top their own.

See?  Happy kid.  

Once they are fixed, just put them back in the 450 degree oven for a few minutes to heat through and melt cheese.  Enjoy a slightly more peaceful mealtime.

If He Only Knew Me...

Monica Pfaff, I want you!

...he would fall in love with me!  I'm speaking , of course, of Alton Brown (AB from here on out).  What's not to love about him? Nerdy, adorable, and he loves to cook.  AB is the sexiest scientist chef around!

Do you and your hubby have that one "exception" to the no-cheating rule?  You know, if given the chance to "be with" any celebrity, who would it be?  Bryon's is Natalie Portman (it's a Star Wars thing, I think).  AB is my top choice, but my definition of "be with" is to hang out in the kitchen and watch him cook and crack jokes.

Hey there, Sexy, I just love your kitchen!

Funny thing is that I was looking at AB's top 100 recipes on foodnetwork and realized I hadn't cooked any of them.    The thing about his show, though, is that it is more about the science behind the food and less about great recipes.  So, when Modern Family and Glee have ended for the season, add Good Eats with AB on the foodnetwork to your Tivo.  Just a warning,  you might just fall in love!

Where are you, My Love?

And on a random note, this is my all-time favorite cookbook.  Do you ever go to make something, i.e. a boiled egg,  and realize you have NO clue what to do.  It's too embarrassing to call my mom and ask, so good ol' Better Homes and Gardens Cookbook has saved me several times.  Plus, I've never had a failed recipe out of it.  Calf Fries to Caviar is another one that gets used a lot in my house.  It's a classic Texas Panhandle must-have.  Too bad it is now $51 new on amazon!  

So, time to fess up!  Who is your "exception" and what is your favorite cookbook?

Now you're going to think I'm crazy, but......

This is one of the meals we like at our house.  It's easy and quick.  And cheap.

Remember KFC Bowls?  And the commercials were awful, it's a BOWL full of chicken potatoes, cheese and gravy.  All together?  And it was like $4 each.

I made fun of them.  I made gagging noises.  And then one day I TRIED one, and it was so good.

So then we started making them ourselves.

You'll need:
Bag of frozen chicken nugget type things.  I like Great Value Popcorn Chicken at Walmart.
Bag of shredded cheese.  I like Colby-Jack.
Packet of chicken gravy mix.
Box of mashed potato flakes.  I use Idaho Spuds.
Can of corn.  Or frozen.  Whatever.

Allright.  Cook the nuggets, make the potatoes, heat the corn, make the gravy. You can do all of these things at the same time, and it will take you about 20 minutes.

Then layer it up:  potatoes first, some gravy, cheese, corn, chicken, more gravy.  It's excellent nosh.

and if your child doesn't things should touch each other, you can separate them out too and still have a meal....

So...... your opinion of me just went down, didn't it?  

try them..... you'll like them.....

"Taquitos", California Style

I made these for dinner the other night and LOVED them.  YUM!  http://www.epicurious.com/recipes/food/views/Chicken-Taquitos-363569

I would like to add that apparently in California, "taquitos" are made with flour tortillas.  That must mean "flautas" are made with corn tortillas? 

Chicken Taquitos

Epicurious  | January 2011

by Chef Dave Northrup

Rush Street, Culver City, California

 

 

enlarge image

yield: Makes 12 servings

This easy Epicurious-exclusive recipe is from Chef Dave Northrup of Rush Street in Los Angeles. It's perfect for any Super Bowl or tailgating... more ›

  

Ingredients

• 1 store-bought whole roasted chicken
• 1 cup favorite barbecue sauce
• 1 (16-ounce) container sour cream
• 1 (4 1/2-ounce) can chopped green chiles
• 2 cups frozen corn, thawed
• 1 small red onion, diced
• 1 clove garlic, peeled, crushed, and minced
• 1 cup shredded smoked Gouda cheese
• 2 cups shredded Monterey Jack cheese
• 1 teaspoon cumin
• 1 teaspoon chile powder
• 1 tablespoon freshly ground black pepper
• 24 flour tortillas
• 1 cup vegetable oil, for frying
• Favorite salsa and guacamole, for serving

print a shopping list for this recipe

Preparation

In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.

In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.

I would like to add that if I make these again, I will bake them instead of fry them.  Also, I was a little ambitious with the filling and put too much in each "taquito".  Use a small amount for better results!  I left out the chili powder and onions...

do you know that I hate breakfast?

Well, I do.  I don't like eggs.  Or sausage.  I don't like pancakes or waffles either.
So it's a particular challenge for me to eat/plan/fix breakfast around here......

So go check out this link here:  http://www.makeit-loveit.com/2011/02/mini-series-with-our-best-bites-kid.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+MakeItAndLoveIt+(Make+It+and+Love+It)

It's got some wonderful breakfast ideas that I'm going to try this week!