Red Curry with Chicken and Pineapple Fried Rice

I made Thai tonight and it was delish. I will admit that I cheated a little. Instead of making my own curry sauce I bought this at Trader Joe's...

...and it was good. Spicy, but good. (I like Joe's Tikka Masala sauce, too.) What I did was sauteed the chicken in a little bit of oil until it was close to done and then added sliced red peppers, onions and carrots and sauteed until they were done. I poured in the sauce (which already had coconut milk in it) and then added some of Joe's frozen french green beans. I then covered it and let it simmer while I made the fried rice.

Now, I love this fried rice not only because it's yummy but because it reminds me of my friend Andrea (hi, Andrea!). She invited us over for dinner one night and she made this. I just had to have the recipe, it was so good! I sure do miss Andrea and all my friends in Sacramento. There is just a wonderful group of people down there. Sniff, sniff.

Thai Heavenly Pineapple Fried Rice
recipe courtesy Andrea

1 small can pineapple chunks, drained, OR 1 whole pineapple
3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
2-3 Tbsp. peanut, coconut, canola, or other vegetable oil for stir-frying
1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian) for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped or pressed
1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
1 egg (vegans can omit)*
½ cup frozen peas

optional: 1 small carrot, grated (about 1/4 cup)
¼ cup raisins or currants
½ cup raw unsalted whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander

STIR-FRY SAUCE:
2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
2 tsp. curry powder

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside. In a cup, stir the fish sauce/soy sauce together with the curry powder. Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time). Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry. Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute. Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.) To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY! SERVES 4 *(I used soy sauce and cranberries instead of fish sauce and currents)

Shrimp Fettucine Alfredo and 30 Minute Breadsticks

How wrong is it that I am starting to dread Fridays because I've committed to the whole Fish Friday thing?  Sigh.  I've read so many times that the way to get 'children' to start eating foods they don't like is to keep offering it to them and eventually, they start to eat it and enjoy it.  I hope this is the case with me!  Or I could just make the Fish Tacos every week, because I really did like that one, the batter really offset the taste of the fish!  This recipe was good, although I have to admit I only had one piece of shrimp.  And so long as I'm admitting things, I only ate half of the one piece of shrimp.  I know!  I'm horrible.  But I tried it, and that's all that counts.  My husband and seafood loving sons loved it.  The breadsticks were a snap.  I was intrigued when I saw the recipe, and thought, really?  30 minutes?  Really?  I'll bet they're no good.  But they were as promised, done in 30 minutes and tasty!  Perfect recipe for those days when you forget to make bread for dinner, or put off making it because you are dreading to eat SEAFOOD. 


Shrimp Fettuccine Alfredo
Recipe from Allrecipes

1 pound fettuccine pasta

1 tablespoon butter

1 pound cooked shrimp - peeled and deveined

4 cloves garlic, minced

1 cup half-and-half

6 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley

salt to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.

When sauce has thickened, combine with cooked pasta noodles; serve hot.

30 Minute Breadsticks (or Rolls)

Recipe from Real Mom Kitchen

Ingredients:

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Directions:

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into breadsticks or dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. Bake 10 minutes @400 degrees until golden brown.

Tomato Spinach Soup

Yesterday we were all feeling a wee bit icky. It was a tomato soup and grilled cheese day. My kids love this soup (my two-year-old devoured two bowls!).

Tomato Spinach Soup

1 large shallot, finely chopped
2 cloves garlic, diced
1/4 cup onion, diced small
2 tbsp olive oil
28 oz. can crushed tomatoes
14 oz. can diced tomatoes
14 oz. can chicken or vegetable broth
2 tsp sugar
1 tbsp Italian seasoning
5 oz (half a bag) of cleaned spinach
parm cheese

Saute shallot, onion and garlic in olive oil about 5 minutes. Drain diced tomatoes add to pan with crushed tomatoes, broth, spices and salt and pepper to taste. Shred spinach with a knife and add in handfuls to wilt in soup. Add sugar by the spoonful if soup tastes bitter, about 2 tsp should do it. Let it simmer 10 minutes and serve with a sprinkling of parm cheese. This makes 4 hearty servings.

Creamy Chicken Burritos and My New Favorite Salsa Recipe

We're having a rough day over here so I'll quickly post what we ate a few nights ago (behind as usual!). This burrito recipe is quick and delicious. I always buy a rotisserie chicken at Costco when I'm there because I ultimately will make something during the week that requires cooked chicken--this is one of them. This salsa recipe is AWESOME!! Of course everything Ree makes is awesome. I make this salsa at least once a week and it's highly addictive (Kath, grab the Juanita's chips and make this salsa!). I half the recipe for me and my hubby to munch on during the week.

Creamy Chicken Burritos

3 chicken breast halves cooked and cubed
1 4 oz pkg cream cheese (not fat-free!)
1 cup salsa
1/4 tsp garlic powder
1 15 oz can pinto beans drained
1 1/2 cup shredded cheddar cheese
6 flour tortillas

Preheat oven to 350.Grease 9x13 baking dish.Add cream cheese and salsa to large saucepan. Cook over medium heat until cheese is melted and blended with salsa. Add garlic, beans and chicken. Mix well. Fill tortillas, roll up and place in baking dish. Mixture will be a bit runny so be careful not to burn yourself filling tortillas. Sprinkle burritos with cheese cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes. Serve with lettuce, tomatoes, olives etc.

Restaurant Style Salsa
recipe courtesy of The Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)(drain the juice)
¼ cups Chopped Onion (I double this)
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (I double this, too)
½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.

Panda Express Mandarin Chicken and Fried Green Beans

I love this meal.  Here's the thing....... I am in love with rice.  It is so weird, because rice is really boring but I love it.  I would have it with every meal if I could get away with it.  If you want the yummy, sticky rice you need to buy Calrose rice.  Just put it in your rice cooker and 20 minutes later - sticky delishishness.  I usually make twice as much rice as we need and double the sauce so I can eat just the rice and sauce for leftovers, a couple of my kids like to do that too.  Then there's the green beans.  I haven't been the same since I had tempura fried vegetables.  I don't have a recipe for the green beans, I just let some frozen green beans thaw, dipped them in some tempura batter (which you can buy in the Asian section of any grocery store) and fried them up.  Fried carrots are my favorite, but I decided I was only going to do green beans tonight.  I served them with sweet and sour sauce and Sriracha sauce for dipping.  This is what Sriracha sauce looks like:

It tastes like liquid fire to me, but tasty liquid fire.  You can also find this in the Asian food section of any store.


Panda Express Mandarin Chicken
Don't know where I got the recipe but it's all over the internets

Ingredients:

2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
1 tablespoon cornstarch
6 skinless chicken thigh fillets (I use 4 boneless, skinless breasts)
Directions:

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with cornstarch in a small bowl and stir until cornstarch is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick. Preheat your grill on high for the chicken. When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots. When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve. Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated. Serve with steamed white rice. Do a happy dance from the yummy deliciousness.

Panini with Warm Vegetable Salad and Mud Pie

Monday night is all about the dessert at our house. On Family Home Evening I usually will make a little somethin' and the kids always look forward to it. When Charlie asked what I was making for dessert this Monday I told him I was making Mud Pie. "Really?" He asked, a little confused. A few minutes later he said, "Hey mom, I know how to make mud pies. You want me to go outside and make you one?" Love it!

Monday night I also made paninis. I don't have a fancy panini press, but I have a cast iron press and it works just as well. I usually use the Trader Joe's Cracked Wheat Sourdough for our bread. It's perfect panini bread. For our filling, I grilled some chicken and red onions, fried some bacon, piled it all on and topped with sharp cheddar cheese. Yum.

For our side I made Giada De Laurentiis' Warm Vegetable Salad. Does your husband have a huge crush on Giada, too? Yuck. Put a sweater on, Giada. Okay, okay, my husband doesn't complain about my Jimmy Fallon crush. Don't we all have at least one celebrity crush? Be honest.

Warm Vegetable Salad
from Giada De Laurentiis' Everyday Italian

2 whole red peppers
1 1/2 pound assorted red and white new potatoes (I use purple potatoes, too)
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the broiler. Place the red peppers on a foil lined baking sheet.

Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
and toss to combine.

In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

Mud Pie

3 squares (1 ounce each) semisweet chocolate (or 1/2 cup of semi-sweet chocolate chips)
1/4 cup sweetened condensed milk
1 chocolate crumb crust (8 inches) (or graham cracker crust)
1/2 cup chopped pecans (or not!)
2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided

In a microwave or heavy saucepan, melt chocolate; stir in condensed milk until smooth. Pour into crust; sprinkle with pecans. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread 1-1/2 cups of pudding mixture over pecans. Fold 1/2 cup whipped topping into the remaining pudding mixture; spoon over pudding layer. Top with remaining whipped topping. Chill until set. Refrigerate leftovers.

Brown Sugar Meatloaf and Lazy Day Rolls

Do you ever have those days where you just feel blah?  Today was one of those days for me.  It was cloudy outside all day and I don't function well when I don't see the sun.  I honestly didn't feel like making dinner!  So....... I just made something super easy!  Meatloaf is always a simple option, just slap a bunch of ingredients together and let it cook for an hour.  I also always have at least one can of biscuits in the fridge just in case I want to do these rolls, because honestly, you never know when a blah day is going to hit - you have to plan ahead!  The bonus is that even though they are just refrigerated biscuits, they are delicious brushed with all that bad for you oil and cheese.   I know Carrie will be trying to go to her happy place after seeing the picture of the meatloaf, but for everyone else, this meatloaf is SO GOOD!!  I love it, and I was meatloaf traumatized as a child.



Brown Sugar Meatloaf
Recipe from Allrecipes

Ingredients:

1/2 cup packed brown sugar

1/2 cup ketchup

1 1/2 pounds lean ground beef

3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs

Directions:

Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan.

Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

Bake in preheated oven for 1 hour or until juices are clear.

*What I did differently - I used probably only a 1/4 cup ketchup (yuck), NO ONIONS (hate onions!), and panko crumbs instead of cracker crumbs.  I also mixed the ketchup and sugar together instead of just layering it.

Lazy Day Rolls

Ingredients:

1/2 cup vegetable oil

1/4 cup Parmesan cheese

1 1/2 tsp. dried parsley

1 1/2 tsp. dried oregano

1 tsp. garlic powder

dash pepper

3 cans (12 oz.) each refrigerated buttermilk biscuits

Directions:

In a small bowl combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half.  Roll each portion into a 6' rope; tie in a  loose knot.  Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture.  Serve warm.

This makes a TON, tonight I only used one can of biscuits and adjusted everything else accordingly.

Steak with Twice Baked Potatoes and Fresh Pineapple and Blueberries On The Side

No pictures tonight. My camera doesn't like the bad lighting in my house. Just trust me when I say that tonight's dinner was yummy. Also, my brother-in-law's comment on my last post cracked me up because I was indeed planning on having steak and potatoes tonight.

Where I live we're lucky to have an amazing grocery store around the corner that sells organic produce and local, grass-fed meat. We're spoiled, actually, because they're reasonably priced, too. Tonight I made a sirloin steak, but you can use this made up marinade for anything. I like to tenderize my steak with my handy dandy meat tenderizer. Then I salt (I use only Kosher salt on everything) and pepper the steaks on both sides. Finally put the steaks in a large Ziploc bag and then pour in the marinade and let it sit in the fridge for 4-5 hours before you grill them.

Carrie's Marinade

1/4 cup of olive oil
1/4 cup of fresh lime juice
1/4 cup of soy sauce
1/8 cup of Worcestershire sauce
2 cloves of minced garlic

Combine all ingredients.

Ultimate Twice Baked Potatoes

4 large baking potatoes
8 slices of bacon
1 cup sour cream
½ cup milk
4 tbsp butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar
cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

Penne with White Beans and Spinach with Homemade Breadsticks

I should have saved this recipe for Meatless Monday, but I saw this recipe and had all the ingredients. It looked so good and it was! My husband and I loved it. The kids...not so much (they disliked the lemon flavor). While they pecked at their food my husband and I told horror stories of the food we hated as kids and were forced to eat (me: meatloaf and fish) and we promised them that they didn't have it so bad. Besides, we had breadsticks to eat and they LOVE breadsticks. This is a recipe that Kathee gave me forever ago (do you still make these, Kath?) and we make them at least weekly.

Penne with White Beans and Spinach
Recipe courtesy of Tasty Kitchen

•8 ounces, weight Dry Penne Pasta
•1 Tablespoon Olive Oil
•2 cloves Garlic, Minced
•1 can Cannellini Beans (15 Oz), Drained And Rinsed
•¼ cups Sundried Tomatoes, Chopped
•3 cups Raw Baby Spinach
•1 Tablespoon Lemon Zest
•2 whole Lemons, Juiced
•1 teaspoon Salt
•¼ teaspoons Cayenne Pepper
•¼ cups Freshly Grated Parmesan Cheese (or More To Taste)

Cook the pasta according to package directions in boiling salted water. When cooked, drain the pasta and reserve one half cup of cooking liquid. Set both the pasta and the water aside.

In a large skillet or Dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Once spinach wilts, add the lemon zest, juice, salt, cayenne and cheese and toss well. Add some of the cooking water if the mixture seems dry. Once everything is heated through, serve!

Soft Italian Breadsticks
courtesy of Kathee

1 cup water (70-80 degrees)
3 tbsp butter, softened
1-1/2 tsp salt
3 cups bread flour
2 tbsp sugar
1 tsp italian seasoning
1 tsp garlic powder
2-1/4 tsp yeast
topping:
1 tbsp butter, melted
1 tbsp parmesan cheese

Place first 8 ingredients in bread machine, select dough cycle. When done, divide dough in half. Cut each half into 12 pieces and roll each piece into a rope. Place on baking sheets. Cover and let rise for 30 minutes. Bake at 350 degrees for 15 minutes. Immediately brush with butter and sprinkle with cheese.

Homemade Pizza

I think it's safe to say that pizza is the most favorite meal at our house. I'm pretty sure we could have pizza every day and the kids wouldn't complain. We usually have pizza on Saturday nights from one of our favorite local pizza joints (we have several, thank goodness) and occasionally I'll make a homemade pizza during the week. This pizza dough recipe is super easy and even easier if you throw it all in your bread machine. Just a side note, I think the key to great homemade pizza is a pizza stone. Seriously, it just makes it so much better. Just add your favorite toppings (Husband and I like various vegetables and the kids are strictly pepperoni and cheese).

Easy Pizza Dough

4 to 4 1/2 c. flour
2 envelopes fast-rising dry yeast (I use 2 T. active dry)
1 t. sugar
2 t. olive oil
1 3/4 c. warm water (110 degrees)
1 t. salt

Put water in mixer bowl. Add yeast and sugar, stir with fork and let sit until creamy. Add oil and half flour and mix with kneader hook. Add remaining flour and salt, knead for 8-10 minutes. Let rest, covered with towel for 10 minutes. The dough may be punched down, placed in a sealable plastic bag and stored in the refrigerator for 12 hours or frozen at this point; return to room temperature before proceeding. Divide the dough into 8 portions for 6" crusts or 2 portions for large crusts (we sometimes make 3-4 thin crust pizzas). Top with sauce, cheese and other toppings. Bake on pizza stone or cookie sheet at 450-500 degrees for 15-20 minutes.

Carrie's Notes: I put the ingredients in my bread maker (dough cycle) and it turns out perfect!

Mom's Homemade Tacos and Red Velvet Cake

Tuesday was my husband's birthday and all he wanted for dinner was my mom's homemade tacos and red velvet cake. The cake was no biggie, it's the tacos that are super special because I never want to make them. It involves touching raw hamburger and hot oil splattering all over the place, so I only make them if my husband begs me (he loves them). My mom made these tacos all the time when I was a kid and my grandma made them, too. Apparently my nephews can eat like 8 at a time (is that right?). I'm good with two, maybe three.

Mom's Tacos

1 lb. Hamburger
white corn tortillas
garlic powder, pepper, salt (lots)
oil for frying

Smash a thin layer of hamburger on half of each tortilla. Sprinkle a generous amount garlic, pepper, salt. Pour oil in frying pan, put on med.high heat. Gently fold each tortilla and fry on both sides until well done. Fill with your favorite taco fillings.

-------------

Red Velvet Cake is also my husband's favorite. I could just eat the frosting in a bowl. Yeah, I know that's gross. Whatever.

Red Velvet Cake
recipe courtesy of Pinch My Salt

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Into a medium bowl, sift together cake flour, baking powder, and salt; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a paste; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Making sure to scrape down the bowl occasionally, beat in eggs, one at a time, then beat in vanilla and cocoa paste.
6. Add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. Finally beat in the last third of the flour mixture, making sure to scrape down the bowl with a spatula.
7. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven.
7. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
9. Frost with buttercream or cream cheese frosting.

Cream Cheese Frosting Recipe

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
Method
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.

3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

Cheeseburger Soup

I love this soup, it is SO GOOD.  I could seriously eat it by the vat.  And if you could see how big that bowl in the picture actually is, you would say, "Yes, Kathee, I believe you, because that bowl looks suspiciously like a vat to me."  Listen, you, don't judge me!!!!
My laugh out loud moment at the dinner table tonight was when my 10 year old asked my 12 year old to go outside after dinner to shoot hoops with him.  "Kid..."  he said, "I just can't.  I've been at work all day and I'm just plain tired."  He went with his dad to work today to help out and ended up doing such a good job he stayed all day, the poor kiddo was tuckered out.  The way he said it was priceless though, like he was so much older and mature than his brother.
Since my sweetie husband is sending me to Arizona tomorrow for a visit with my parents, I won't be cooking the rest of the week!!  Whoo hoo!!  See you next week!!


Cheeseburger Soup


1/2 lb. ground beef
3/4 cup chopped onion (of course I omit this because I'm anti onion)
3/4 cup shredded carrots
3/4 cup diced celery (I almost always forget to buy this, not an essential ingredient!)
1 tsp. dried basil
1 tsp. dried parsley
4 tbsp. butter or margarine
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. processed cheese (Velveeta)
1 1/2 cups milk
3/4 tsp. salt
1/2 tsp. pepper
1/4 cup sour cream

Directions:

Brown beef; drain and set aside.  In same saucepan saute onion, carrots, celery, basil and parsley in 1 tbsp. butter until tender (about 10 minutes).  Add broth, potatoes and beef; bring to a boil.  Reduce heat; cover and simmer for 10 minutes until the potatoes are tender.  Meanwhile, in a small skillet, melt remaining butter.  Add flour; cook and stir for 3-5 minutes until bubbly.  Add to soup; bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low. Add cheese,  milk, salt and pepper.  Cook and stir until the cheese melts.  Remove from heat and stir in the sour cream.  Done!!  Get out your vat!!!

Mexican Lasagna (with homemade Pico de Gallo)

I decided to join Kathee in her Meatless Monday dishes. Meatless Monday is much easier for me than Fish Friday (yuck). Honestly, I could totally live without meat, but I think my husband would freak out if I never made anything with meat anymore. But I continue to try to meatless meals all the time and have quite a few that we all really love. Mexican Lasagna is one of our favorites. One of the ingredients is salsa and I have found that I like pico de gallo better than regular salsa in this dish. I've included my pico recipe. One of these days I'll share my salsa recipe that I've recently discovered. I have to make it at least once a week because it's so addicting.

For FHE dessert we headed to 31 Flavors. Tomorrow is my husband's 32nd birthday and of course we had to get his free birthday cone. The kids talked nonstop during dinner about which flavor they were going to get. They were so excited! I was the same way as a kid. I still have fond memories of getting my free ice cream cone each year on my birthday. Mint Chip all the way (except today it was Winter White Chocolate...yum!).

Mexican Lasagna
from Everyday Food

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Pico de Gallo

2 medium tomatoes, cut into 1/2-inch dice (or 4-5 roma tomatoes)
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice (or two shallots)
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chili powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving. Makes 3 cups.

Pot Roast with Carrots, Mashed Potatoes, Gravy and Sour Cream Yeast Rolls

For years I made roast beef in a crock pot until I realized that it was completely foul. No more. My husband bought me an enamel cast iron pot a few years ago and it's perfect for making meals like pot roast. I don't really have a recipe, but this is what I do:

Pot Roast and Carrots with Gravy

• Drizzle olive oil in the pot and heat up on medium high heat
• Preheat the oven to 350 degrees
• Salt and pepper pot roast on both sides and drizzle some Worcestershire sauce on both sides, too
• Throw pot roast in the pot and brown on both sides
• Meanwhile, slice a whole onion and throw in there to brown up as well
• Peel and chop up 5-6 carrots and throw into the pot
• Turn off heat and fill the pot half way with water
• Put lid on the pot and put in the oven for 2-3 hours (depending on size of the pot roast)
• When the roast is done, remove meat and carrots from the pot and keep warm
• Put a colander in a small saucepan and drain the liquid from the pot into the saucepan; add a few bouillon cubes (I like the "Better Than Bouillon" stuff from Costco)
• In a glass jar (or something similar) combine 1/4 cup of Wondra with a cup of cold water and shake (I honestly just eyeball it and don't really know the exact amount); pour into the saucepan
• Bring sauce pan to a boil while whisking; lower heat a little and boil for a few minutes and you have awesome gravy

Mashed Potatoes

• Peel and cube about 6-7 russet potatoes and put into a large pot
• Fill pot with water (covering potatoes) and boil until potatoes can easily be pierced (about 20 minutes)
• Drain and put potatoes back into pot (heat is off).
• This is where it is different every time...I always put a half a stick of butter in the pot, but then I put in whatever dairy products I have in the fridge (cream, half and half, sour cream, etc) and I don't measure. I just take my masher and start mashing until it gets to the right consistency. It always turns out super yummy.

We made this, of course, with our favorite rolls.

Chicken Pot Pie

Tonight I made one of our family favorites, Chicken Pot Pie.  To prove it is one of our favorites, here is a picture taken approximately 30 seconds after the one above....

Something funny about our dinner tonight -  our oldest boy started begging me to take him to lunch tomorrow.  To a fast food place.  I asked him why he wanted to go to a fast food place and he replied it was because he couldn't remember the last time he had eaten at one.  It probably has been a year at the least since he's had fast food, and that was only because we were desperate for easy quick meals the last time we drove down to Arizona.  Now I'm trying to figure out where to take him -  I'm grossing out thinking of what I may have to eat for lunch tomorrow.  Because obviously there isn't any Chicken Pot Pie left over!!!


Williams Sonoma Chicken Pot Pie


Ingredients:

1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 tbsp. unsalted butter
2 boneless skinless chicken breasts
1/2 cup flour
1 1/2 cup chicken stock
1/2 cup half and half
1 tbsp. chopped fresh parsley
1 egg yolk, beaten
1 9 inch pie dough round


Directions:

Preheat oven to 400 degrees.    Boil carrots for 5 minutes, add corn and boil for one more minute.  Drain and set aside.  In large frying pan with lid, melt butter over medium high heat.  Add chicken, and cook, uncovered, for about 6 minutes, stirring occasionally until browned on all sides.  Sprinkle in flour and stir well.  Stir in the stock, half and half, and parsley, and bring to a simmer.  Cover, reduce heat to low, and simmer for 6-7 minutes.  Stir in vegetables, including peas.  Season with salt and pepper.  Transfer to a 9 inch pie dish.  Brush some egg yolk in a border around edge of pie dough.  Place dough, egg side down, over the filling and press dough to rim of dish.  Brush surface lightly with remaining egg yolk.  Cut a few slits in center of the top with the tip of a knife.  Place pie dish on a baking sheet to catch spills.  Bake until crust is golden brown, about 30 minutes.
This is a very versatile recipe.  You can buy a rotisserie chicken at the store and use that.  I always make it the day after Thanksgiving with leftover turkey.  Sometimes I double the recipe and make one pie pan with peas and one without.    Sometimes I double it and just put it all in a casserole dish (like I did tonight).

Maple Salmon and Sugared Asparagus

Oh yay, it's Fish Friday again already!!

Since I'm not a fish person, I played it safe and made a recipe that had a ton of great reviews on Allrecipes.  My husband was excited we were going to have salmon since he loves it.  He declared the recipe a keeper and my two oldest boys went back for seconds and thirds.  I ate it, but I didn't love it like the fish tacos from last week.  This having fish once a week thing is going to be harder than I thought.....

Maple Salmon

Recipe from Allrecipes

Ingredients:

1/4 cup maple syrup

2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

1 pound salmon

Directions:

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees.

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

*  I followed some of the review suggestions and baked it for 15 minutes in foil, then opened the foil and broiled it for the last 5 minutes.

Sugared Asaparagus

Recipe from Allrecipes

Ingredients:

3 tablespoons butter or margarine

2 tablespoons brown sugar

2 pounds fresh asparagus, trimmed and cut into 2 inch pieces

1 cup chicken broth

Directions:

In a skillet over medium-high, heat butter and brown sugar until sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and keep warm. Cook sauce, uncovered, until reduced by half. Pour over asparagus and serve immediately

.

My "I Don't Want to Cook" Go-To Meal #1--BBQ Chicken Sandwiches

Yesterday was a bad day. I made the mistake of taking my two-year-old shopping. He ended up making me cry a few times before we finally came home. Then my 3-month-old screamed for 5 hours straight. Five hours! That brought a few more tears. He eventually had a blow out and was then all smiles. Poor guy. After I was done cleaning him up, in comes my before mentioned two-year-old from outside...covered in mud from head to toe. According to his two older siblings he was making and consuming mud pies. Gee, thanks for looking out for your little brother kids. (sigh)

After I cleaned up my muddy guy I looked at the clock and it was already after 5 o'clock. I was in no mood to cook a normal meal, so I went with one of my "I Don't Want to Cook" meals. Everyone should have a dozen or so of those. Thankfully, I bought a rotisserie chicken at Costco earlier in the day so I was able to make this super-fast. My kids love these sandwiches and all you have to do is add a salad (umm...and perhaps some tater tots) and you have yourself a meal.

BBQ Chicken Sandwiches

2 cups chopped cooked chicken
¼ cup BBQ Sauce
4 Kaiser rolls, split and toasted
4 slices provolone cheese

Preheat broiler. Toss together chicken and BBQ sauce in medium saucepan; heat through. Spoon chicken mixture on toasted buns and top with cheese. Arrange on baking sheet. Broil until cheese melts. Add tops.

Southern Pulled-Pork Sandwiches topped with Cole Slaw and Summer Beans on the side

Yikes. I'm so behind. Last night I made another of my husband's favorites. This recipe is good even though it's made out of pork (not my favorite). I think I mostly like it because we put cole slaw on our sandwiches (yum). My hubby would like it if I made this weekly, I'm sure. Enjoy.

Southern Pulled-Pork Sandwiches
recipe courtesy of Everyday Food

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)

Directions
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired. Serves 8.

Cole Slaw
recipe courtesy Tyler Florence

1 head green cabbage
shredded 2 carrots,
grated 1 red onion,
thinly sliced 2 green onions (white and green parts),
chopped 1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Summer Beans
recipe courtesy of Cafe Johnsonia

tomatoes--can use fresh (5-6 large tomatoes) or canned (2 small cans or 1 large)
4-5 Yukon Gold potatoes (or other waxy potato), sliced into 1/4" rounds
1 bag frozen green beans (I like the Haricot Verts from Trader Joe's)
3-4 cloves of garlic, minced or sliced (whatever you like)
Salt and pepper
Drizzle of good extra-virgin olive oil

Cook sliced potatoes, tomatoes, and garlic in a large pot until you can pierce the potatoes easily with the tip of a knife--so there is still some resistance, but the potatoes aren't mushy.Remove the potatoes and tomatoes to a large bowl.Steam the green beans in the same pan you used to cook the potatoes and tomatoes. Add the cooked green beans to the bowl with the potatoes and tomatoes. Drizzle with olive oil and season to taste with salt and pepper.To serve: * a splash of balsamic vinegar or Worcestershire sauce. OR* a sprinkling of freshly grated Parmesan cheese and red pepper flakes.

Wednesday's Dinner - FAIL!!!!

In the interest of full disclosure, I'm just going to confess right now - not all of my dinners turn out.  Case in point, last night's dinner.  I'm not sure what went wrong..... cancel that, yes I do.  I blame my children.  I know, I'm horrible!  But the fact is, while I was making dinner I was also putting together TWO Science Fair projects that were due today, helping 3 kids with homework and trying to get another one to practice piano while helping another one with something on the computer.  I kept running back to the kitchen after I would help with something over and over again, trying to finish the meal.  When we sat down to eat I could immediately tell something was wrong with the Chicken Marsala.  There was no liquid, or gravy, or whatever it is in the pan.  That is the best part!  I forgot to add something!  But what?  I have no idea.  It didn't taste bad at all, it just didn't taste like Chicken Marsala.  And then there was the roasted asparagus.  I guess I didn't hear the oven timer when it went off, because they were little shriveled up guys.  So sad, because it is one of my husband's favorite dinners.  I will make it again in a few weeks and post the recipe then - I promise to clear my schedule and not let anything distract me!

Seven Onion Soup with Homemade Whole Wheat Bread

Last night it snowed! It was the perfect night for Seven Onion Soup (our favorite) and homemade bread (also our favorite). Now let me tell you about this bread recipe. I searched high and low for the perfect one and I finally found it. I love this recipe because I can easily make it with my Kitchen Aid mixer and it stays soft and oh, so yummy. Plus, it doesn't take an entire day to make.


Seven Onion Soup

4 tablespoons unsalted butter
4 slices bacon, chopped
1 1/2 cups sliced yellow onions
1 1/2 cups sliced red onions
1 1/2 cups sliced white onions
1 cup sliced shallots
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried thyme
1 cup sliced leeks, bottoms only, well rinsed in several changes of water
1 cup sliced scallions (white parts only)
1/3 cup all-purpose flour
2 quarts chicken stock
1 cup cream
Salt and pepper
3 teaspoons snipped chives, for garnish
Shaved Parmesan, for garnish

In a large skillet, melt the butter over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 7 minutes. Remove the bacon with a slotted spoon, drain on paper towels, and set aside for garnish.
To the fat remaining in the pan, add the yellow, red, and white onions, shallots, salt, pepper, bay leaf, and thyme and cook, stirring, until very soft and starting to caramelize, 8 to 10 minutes. Add the leeks and scallions and cook until soft, 3 to 4 minutes. Dust flour over, and stir and cook until flour turns light golden. Add the stock and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally. Add the cream, stir well to incorporate, and cook for 15 minutes.

Remove the bay leaf and pulse soup with an immersion blender. Return to the pot, stir to combine, and heat gently.

Divide the soup into bowls and garnish each serving with bacon, chives, and a little shaved Parmesan. 6-8 servings.

Simple Whole Wheat Bread

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
Yield: 3 loaves of bread.

Carrie’s Notes: I always add 3-4 tablespoons of powdered gluten for a chewier bread. Sometimes I’ll add a ½ cup of 10-Grain mix and a couple tablespoons of whole flax seed. Also, as soon as the bread is done, remove from the pan immediately and let it cool on a wire rack. If you don’t do this it will make the bread soggy.

Shredded Beef Tacos and Spanish Rice

Yesterday I wasn't feeling too great so it was a perfect day for me to utilize some leftovers!!  I used the leftover shredded beef from the nachos we had on Sunday and made tacos.  These tacos are so good.  Since we moved here to Utah we have been feeling some major Mexican food deprivation.  These babies taste just like they came from a restaurant back home in Arizona.  I made some Spanish Rice to go with them, and also heated up some of the leftover pinto and black beans.  What an easy dinner!  This may be my favorite meal.  I love the rice so much, I could eat a bowl of it all by itself for a snack.

During the meal, one of the kids had a major accident and spilled their entire plate of food onto the floor, where the dogs promptly inhaled it.  I always told myself I wouldn't be ones of those mothers who freak out when a drink is spilled, but sometimes (like when I'm not feeling too great) I go all Mommie Dearest (well, not quite Mommie Dearest!!) and get mad.  I'm not sure whether I was mad about the beans, salsa and nacho cheese smeared all over the floor I had just mopped or about the delicious taco that went to waste!!!  I didn't get too crazy, but my daughter knew I was irritated.  Later on of course, I felt guilty and made a mental note better control my reactions to things from now on.  How do YOU handle 'spilled milk', or worse, 'spilled tacos' in your home?


Shredded Beef Tacos

Ingredients:

4 lb. rump roast
8 oz. can of tomato sauce
4 oz. can of diced green chiles
Diced onion (I hate onions and tend to avoid them in cooking, but if you like them then I say ADD IT!)
Salt, pepper, minced garlic, and chili powder to taste

12 corn tortillas (I buy the extra large ones)
Vegetable oil, for deep frying
Shredded cabbage
Shredded cheddar cheese
Any other toppings you enjoy on your tacos - Sliced avocados (my personal favorite) or make guacamole, sour cream, olives, tomatoes, salsa
Directions:

Put the roast in your slow cooker.  Pour the can of tomato sauce over.  Fill the empty can up with water and pour that into the slow cooker also.  Add the can of green chiles and the onion (if you like that sort of thing).  Sprinkle the roast with salt, pepper, minced garlic and chili powder to taste.  Cook for 8 hours and remove most of the juices.  Leave enough juice so that the meat won't be dry (I don't know, maybe 1/2 to 3/4 cup worth).  Shred the roast.

Heat a large pot of oil over medium heat.  When oil reaches 350 degrees, fry the corn tortillas 1 at a time (although after while I got pretty talented at it and did 2 at a time!).  Dip both sides of the tortilla in the oil.  Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle.  Hold down for 30 seconds at least, if it is crunchy enough then turn it over and repeat.  Remove it to a paper towel to drain.  Season with salt.

Place shredded beef, cabbage, cheese and your favorite toppings in your taco and enjoy!!!





Spanish Rice
Recipe from Vikki Garcia

Ingredients:

2 tbsp. vegetable oil
1 1/2 cups long grain rice
8 oz. tomato sauce
4 cups water
2 tsp. garlic salt
1/2 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. oregano

Directions:

Heat oil in a large pot over medium heat.  Cook rice in oil about 5 minutes, stirring frequently, until rice is golden brown.
Turn heat down to medium low.  Stir in remaining ingredients.  Cook and cook for 45 minutes.  Keep covered -DO NOT PEEK (that is the secret).

Macaroni and Cheese with Zucchini and Tomato Gratin

I have no pictures or clever things to say today. I was up until 5:30am with the baby Sunday night/Monday morning (my sweet husband let me sleep until 10am, thanks honey) and I've been up with him since 2am this morning. Here's what we ate Monday night...ta da! I will say that I have two mac and cheese recipes and this is my crazy fattening one (that means it's good) and I just love that zucchini and tomato gratin. I make it often. Okay, writing that took away all my energy, I'm done.

Macaroni and Cheese

· 1 tbsp vegetable oil
· 1 lb. elbow macaroni
· 1 stick + 1 tbsp butter
· ½ cup shredded Muenster
· ½ cup shredded mild cheddar
· ½ cup shredded sharp cheddar
· ½ cup shredded Monterey jack
· 2 cups half and half
· 1 cup (8 oz) Velveeta, cubed
· 2 large eggs, lightly beaten
· ¼ tsp seasoned salt
· 1/8 tsp pepper

Preheat oven to 350 degrees. Lightly butter a deep 2-½ quart casserole dish. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to pot. In a small saucepan, melt 8 tbsp butter. Stir into the macaroni. In a large bowl, mix the cheeses. To the macaroni, add half and half, 1-½ cups of cheese, Velveeta and eggs. Season with salt and pepper. Transfer to casserole. Sprinkle rest of cheese and dot with remaining butter. Bake until it’s bubbling around the edges, about 35 minutes.


Zucchini and Tomato Gratin
recipe courtesy of Pinch My Salt

2 large zucchini, cut into 1/2″ slices
1 medium yellow squash, cut into 1/2″ slices
3 small tomatoes, cut into wedges*
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons Tabasco green pepper sauce**
1 tablespoon fresh chopped basil***
1 t. salt
1/4 - 1/2 cup fresh grated parmesan

1. Preheat oven to 425 degrees
2. In a large bowl, toss together all ingredients except the parmesan cheese.
3. Pour zucchini mixture into a medium sized casserole dish, top with grated parmesan cheese
4. Bake, uncovered, in the preheated 425 degree oven for 30 minutes, or until zucchini is tender.
5. Serve warm, at room temperature, or cold.

Recipe Notes: *Use whatever type of tomatoes you would like. Even large cherry tomatoes, halved, would be great in this dish (You would probably use 8-10). **It is important that you use the green Tabasco sauce rather than the other kinds, it adds a wonderful flavor! ***You may substitute 1 teaspoon dried basil for the fresh if necessary.

Spinach Manicotti ,Divine Breadsticks and a surprise treat for me

Tonight for dinner I tortured two of my kids again and had something with ricotta in it.  I couldn't help it, I saw this recipe in December's Everyday Food and have been wanting to make it ever since.  We all loved it (except the two kids with bad taste).  It was quick, easy and I loved that no one had anything bad to say about the spinach!!  I made the regretfully named Divine Breadsticks to go with.  Please look past the stupid name and try them - they are so easy and yummy.  I started the breadsticks at 5, started the manicotti while they were rising and put breadsticks in the oven with the manicotti for the last 20 minutes.  We were eating by 6:30.  Which is early for us.  I don't understand why, but ever since we moved to Utah I've been serving dinner at 7ish.  I used to have it ready by 5 or 6.   Anyhoo, I digress.  There was some excitement during tonight's meal.  All of a sudden one of the boys started screaming.  I immediately thought "Great.  He noticed the spinach."  which in retrospect was ridiculous because he was SCREAMING.  Even spinach wouldn't get a kid to scream like that.  He triumphantly pumped his fist up holding out a bloody tooth to me.  You know, kiddo, I'm excited that you finally got that stubborn tooth out after a month of it being loose, but come on!!  You gave me a bloody tooth at dinner.  Really?  We moms really live fancy lives don't we?




Spinach Manicotti in Creamy Tomato Sauce
Recipe from Everyday Food


Ingredients:

8 manicotti shells
1 tsp. olive oil
1 container (15 oz.) part skim ricotta cheese
1 cup finely grated Parmesan cheese
1 tsp. finely grated lemon zest
1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry
2 cups prepared marinara sauce
1/4 tsp. dried oregano
2 tbsp. heavy cream


Directions:

Preheat oven to 375 degrees.  In a large pot of boiling salted water, cook pasta shells according to package instructions.  Drain well and arrange in a single layer on an oiled rimmed baking sheet.  Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest.  Stir in spinach and season filling to taste with salt and pepper.
Transfer filling to a large zip top plastic bag so filling is in one corner.  With scissors, snip a 3/4 inch opening in corner.  Pipe filling into both ends of each pasta shell.  Arrange stuffed shells in an 8 inch square glass baking dish.
In a medium bowl, whisk together marinara sauce, oregano, and cream.  Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan.   Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes.  Let sit 5 minutes before serving.



Divine Breadsticks
Recipe from Tasty Kitchen


Ingredients:

1-½ cup Warm Water
1 Tablespoon Instant Yeast
2 Tablespoons Sugar
3-½ cups Flour
½ teaspoons Salt
3 Tablespoons Butter, For Melting In The Pan

Directions:

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread melted butter onto an 11×17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood, but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and Parmesan cheese. Cover with greased plastic wrap and let rise for 30 minutes.
Bake for 15-20 minutes at 375 degrees until golden brown.

Chicken Fajitas, Fresh Pineapple, Brazilian Lemonade and Our Traditional Sunday Sundaes

I LOVE fajitas. Like, a lot. I really LOVE this recipe, too. I probably make fajitas too much and I'm sure it drives my husband crazy, but I love them. I grill my chicken on my cast iron grill pan and my onions and peppers in a separate skillet. Other than that I follow the recipe. So yummy.

Tonight I also made some Brazilian Lemonade to go with our dinner. My sister posted on Facebook a few weeks ago about eating at Tucanos (our favorite Brazilian restaurant) and ever since then I've been craving their food and their lemonade. Since I have no idea how to make their amazing food I just settled with making their lemonade. Simple and delicious. Oh, but please don't forget to strain your lemonade. I forgot to one time when we had company over. Um, that was a tad embarrassing.

We're big on food traditions around here. Every Sunday we make the kids an ice cream sundae. They get to choose whatever toppings they want and it can sometimes get a little crazy. My two-year-old was loving his sundae so much tonight that he was scooping out the last little bits of ice cream with his hands. Wouldn't want to be wasteful.

Fajita Marinade
recipe courtesy of Our Best Bites

1/4 C fresh lime juice
1/3 C water
2 TBSP vegetable oil
2 cloves garlic, pressed or finely minced
3 tsp vinegar
2 tsp soy sauce
1/2 tsp liquid smoke
1 tsp salt
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1/4 tsp onion powder

For the Fajitas:
-Boneless skinless chicken breasts, sliced thin (about 3 large ones). Steak is also great.
-Bell Peppers (about 3 large ones--red, yellow or orange), quartered
-1 Onion (white or red), sliced 1/2 inch thick

Mix all that stuff up and place in a zip-lock bag. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken or steak. Marinade for at least 4 hours. Then grill meat, onions and peppers (drizzle onions and peppers with olive oil and salt and pepper) outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan. Use the reserved marinade as you cook. When everything is finished cooking start slicing meat and vegetables.
Serve in tortillas alone, or with all the fixings: Black Beans, Guacamole, or diced avocado, Pico de Gallo, Sour Cream etc.

Brazilian Lemonade
2 limes
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water ice

Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice. Best if served immediately.

Shredded Beef Nachos

The best quote from tonight's dinner will go down in history as one of the most random and funny things ever from Dos (child number two of course).  Understand that I have four boys and one little girl raised with four boys, so this is typical of dinner time conversation in our house and was received with roaring laughter....
"Have you ever farted, then impersonated your farts with other farts that sound like echoes?"

Sorry about that.  On to our dinner!  We had shredded beef nachos tonight, one of our families favorites. 


Shredded Beef Nachos
recipe made up by ME!

4 lb. rump roast
8 oz. can of tomato sauce
4 oz. can of diced green chiles
Diced onion (I hate onions and tend to avoid them in cooking, but if you like them then I say ADD IT!)
Salt, pepper, minced garlic, and chili powder to taste

Directions:

Put the roast in your slow cooker.  Pour the can of tomato sauce over.  Fill the empty can up with water and pour that into the slow cooker also.  Add the can of green chiles and the onion (if you like that sort of thing).  Sprinkle the roast with salt, pepper, minced garlic and chili powder to taste.  Cook for 8 hours and remove most of the juices.  Leave enough juice so that the meat won't be dry (I don't know, maybe 1/2 to 3/4 cup worth).  Shred the roast.

Here are the things I have available for my family to put on our nachos - nacho cheese sauce, shredded cheddar cheese, refried beans, black beans, sour cream, top secret homemade salsa, olives, avocados, onions, and tomatoes.  I wonder if I forgot anything?  Of course, the chips are important.  Find the best chips to use that you can.  They really make a difference.  If you're in Oregon or Utah, I recommend Juanita's.  If you're in Arizona, I recommend the ones they make in house at Food City.  Assemble your nachos and ENJOY!!

Leftover Night--Bolognese Sauce for Spaghetti

Thursday night I had to actually be somewhere at 7pm, which never happens. So I took some of my homemade spaghetti sauce out the freezer for dinner. I love, love, love this spaghetti sauce for many reasons. First, it is packed with vegetables (I usually double the veggies, too, because I'm crazy like that) and even my pickiest eater (cough*my husband*cough) doesn't notice them. Second, it freezes beautifully. I always make a big batch and freeze half of it for a dinner in the future.

Favorite thing I heard during Thursday night's dinner? My 5-year-old daughter asked what her baby brother was wearing (he was wearing his new Baby Legs with a onesie) and then let out a big sigh and said, "I wish I could wear leg warmers with no pants on."

Bolognese Sauce for Spaghetti

12 oz ground beef or Italian sausage
1 cup chopped onion
½ cup chopped green pepper
¼ cup chopped celery
¼ cup chopped carrot
2 cloves garlic, minced
2 (14 ½ oz) cans tomatoes
1 (6oz) can tomato paste
2 tbsp parsley
1 tsp. basil
1 tsp. oregano
½ tsp. marjoram
1 tsp. sugar
¾ cup whipping cream
½ tsp. salt
¼ tsp. pepper

In a large saucepan cook beef, onion, pepper, celery, carrot and garlic till meat is brown and veggies tender. Drain fat. Carefully stir in tomatoes, paste, seasonings, sugar, salt and pepper. Bring to a boil; reduce heat. Cover; simmer for 30 minutes. Uncover, simmer 10-15 min., stirring occasionally. Stir in cream; heat through. Serve with spaghetti. 6 servings

Fish Tacos

Another one of my food goals for this year is to serve more fish to our family.  I'll confess -   I hate fish.  No, that doesn't explain it right.  I hate, hate, hate, hate, hate, hate, HATE fish.  That's better.  But, my husband loves it, a couple of my kids love it, and I know that it is good for you.  So, although I have only made it twice before in my entire cooking career, I have decided that from now on (or until I can't handle it anymore) we will have Fish Fridays in our home.

Tonight I made fish tacos.  Before I had one, my husband and two fish lovin' boys helped themselves.  They inhaled them and went for seconds.  My husband told me if I didn't like this, there was no hope for me and fish to ever develop a relationship.  I felt the pressure and was nervous.  Mom's have to be a good example, and I was determined to at least try it.  So I made myself a taco and took a big bite.  Hmmmm...... what's this?  This was actually, uh, I don't think I can say it.  Okay, okay.  It was good!  No, it was delicious!!!  I loved it.  I don't believe it myself.  This is a first people.    So, if you're a fish hater like myself, oh, excuse me, like I USED to be, then I say give this a try.  You might be surprised too!!


Fish Tacos
Recipe courtesy of Allrecipes


1 cup all purpose flour
2 tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup water (the original recipe called for beer)

1 quart oil for frying

1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 oz.) pkg. corn tortillas
1/2 med. head cabbage, finely shredded


Directions:

In a large bowl combine flour, cornstarch, baking powder and salt.  Blend egg and water (beer), then quickly stir into the flour mixture (don't worry about a few lumps).

Heat oil in deep fryer or deep pan to 375 degrees.

Dust fish pieces lightly with flour.  Dip into batter, and fry until crisp and golden brown.  Drain on paper towels.  Lightly fry tortillas; not too crisp.  (I just heated mine over the flame on the gas stove).  To serve, place fried fish in a tortilla and top with shredded cabbage and white sauce.  The original recipe included the white sauce, but I just took some ranch dressing that I had made earlier in the day, added cumin, mexican oregano and some Chalula (hot sauce) and it was perfect!!  I served it with some black beans and loved every bite.