There are some days that the suppertime from You're a Good Man Charlie Brown runs through my head... but more like, "Summertime, oh it's summertime...."
There are days that are just gorgeous.
Last week was not one of those days. It was cold, we were in sweatshirts and jeans at the park. It was rainy. It was anything but gorgeous.
But I still wanted to grill some dinner. And my brother in law wanted steak.
So that's what we had. Steak marinated in, what else, coffee. One of my favorites.
Just try it. You might like it.
Ingredients:
1/2 c brewed (cooled) coffee
1/2 c teryaki sauce
Juice of one medium orange
1/2 tsp fresh grated ginger
1/2 tsp garlic
1 TBSP molassas
Instructions:
Mix the ingredients well.
Add some nice steaks.
Let sit for 4-6 hours.
Grill up the steak.
Enjoy!!
Monday, June 27, 2011
Friday, June 24, 2011
A little treat... Banana peach smoothie
I'm trying hard to get away from eating dessert every night, but it's hard. My boys love it. I like it.
But really, it's not the best option.
Unless...
Dessert is this. Because it's good, and good for you.
It's fruit, yogurt and ice. Really, I can get behind that for dessert.
Ingredients:
1 ripe peach
1 ripe banana
1/4 c plain yogurt
1/2 tsp vanilla
6 ice cubes
Instructions:
Throw it in the blender and blend until smooth.
Call it dessert and Enjoy!!
Need more peach ideas? Check out Eatathomecooks.com
But really, it's not the best option.
Unless...
Dessert is this. Because it's good, and good for you.
It's fruit, yogurt and ice. Really, I can get behind that for dessert.
Ingredients:
1 ripe peach
1 ripe banana
1/4 c plain yogurt
1/2 tsp vanilla
6 ice cubes
Instructions:
Throw it in the blender and blend until smooth.
Call it dessert and Enjoy!!
Need more peach ideas? Check out Eatathomecooks.com
Thursday, June 23, 2011
Thankful Thursday... and a link.
Today did not start off well. Things didn't go the way I really wanted them to.
But I will be thankful, because I've been given so much.
I'm thankful today for two very healthy boys.
For a family, and a weekend full of family.
For my way too soon to be 4 year old... Trouble since the day he was born, yet the light of my life.
For friends. I know what it is to have true friends. And for that I'm grateful.
For a God who cares about me and my little world.
For inspiration. I love what I see here every day and it inspires me to cook.
But I will be thankful, because I've been given so much.
I'm thankful today for two very healthy boys.
For a family, and a weekend full of family.
For my way too soon to be 4 year old... Trouble since the day he was born, yet the light of my life.
For friends. I know what it is to have true friends. And for that I'm grateful.
For a God who cares about me and my little world.
For inspiration. I love what I see here every day and it inspires me to cook.
Wednesday, June 22, 2011
Two is better than one... Grilled chicken burritos
Things are better in pairs.
Peanut butter and jelly.
Chips and dip.
Bread and butter.
My husband and I.
Oh yeah, we go in that category too. He comes up with some ideas sometimes that are good, but when you put them together with mine... they're excellent.
Tonight was like that. I told him we were having grilled chicken burritos... would he mind grilling the chicken?
He said he'd do that... but what if we grilled the burritos too?
And then after dinner, he said he'd like his burritos grilled from now on thankyouverymuch.
If you haven't done this... you need to.
And if you have done this... why did you not tell me!?!?!
Ingredients:
Spice rub for chicken (I used pampered chef chipolte rub)
1 tsp lime juice
1 tbsp olive oil
3 chicken breasts
1 can black beans
1 can diced tomatoes
1 tsp green chilis (I had some in the fridge from spicing up some hummus this week.)
1 tsp garlic
1/2 tsp onion powder
1 tsp cumin
1/2 c corn
Flour tortillas
1 cup montery jack cheese, shredded
Instructions:
Marinate the chicken in the olive oil, lime juice and spice rub.
Grill the chicken.
Dice the chicken and put it in a large nonstick pan over medium heat. Add the beans, tomatos, chilis, garlic and cumin.
Add corn.
When warmed through, put a scoop (Drain it well!) into a tortilla. Add cheese and wrap it up. Spray the burrito with oil, or cooking spray. Place it on a grill pan.
Place the burritos in the grill pan on the grill over medium low heat.
Grill for 3 minutes on each side, or until golden brown.
Enjoy!
Peanut butter and jelly.
Chips and dip.
Bread and butter.
My husband and I.
Oh yeah, we go in that category too. He comes up with some ideas sometimes that are good, but when you put them together with mine... they're excellent.
Tonight was like that. I told him we were having grilled chicken burritos... would he mind grilling the chicken?
He said he'd do that... but what if we grilled the burritos too?
And then after dinner, he said he'd like his burritos grilled from now on thankyouverymuch.
If you haven't done this... you need to.
And if you have done this... why did you not tell me!?!?!
Ingredients:
Spice rub for chicken (I used pampered chef chipolte rub)
1 tsp lime juice
1 tbsp olive oil
3 chicken breasts
1 can black beans
1 can diced tomatoes
1 tsp green chilis (I had some in the fridge from spicing up some hummus this week.)
1 tsp garlic
1/2 tsp onion powder
1 tsp cumin
1/2 c corn
Flour tortillas
1 cup montery jack cheese, shredded
Instructions:
Marinate the chicken in the olive oil, lime juice and spice rub.
Grill the chicken.
Dice the chicken and put it in a large nonstick pan over medium heat. Add the beans, tomatos, chilis, garlic and cumin.
Add corn.
When warmed through, put a scoop (Drain it well!) into a tortilla. Add cheese and wrap it up. Spray the burrito with oil, or cooking spray. Place it on a grill pan.
Place the burritos in the grill pan on the grill over medium low heat.
Grill for 3 minutes on each side, or until golden brown.
Enjoy!
Tuesday, June 21, 2011
My little garden.... Lemon sage chicken pot pie
I am blessed to live in the house that my mom grew up in. My grandparents lived here until just a couple of years ago. I played here most summers as I grew up.
My grandpa was always proud of his yard. He kept it in beautiful shape. My grandma always had a fuscia hanging basket on the porch. We try to do the same. If you drive by you'll see there is a fuscia hanging in the place it's always been. The yard will be well kept. And if you walk in back you'll see that we've kept it pretty true to what he'd do.
In the raised beds that my Gang (as we lovingly called him) made, I have a little herb garden. I have parsley, sage, rosemary, chives and cilantro. And I love having those out there, because I love to cook with fresh herbs, and they aren't cheap. So I just grow them.
I have a couple of favorite combinations of flavors. One is cilantro and lime. Another is lemon and sage.
So I was going to make this really yummy looking recipe for lemon sage chicken. Until someone on facebook got me thinking about chicken pot pie. Well, why not, I though, combine the two? And so I did. And the result was amazing. A little lighter since we only used one pie crust. But it was perfect.
And here you are... the recipe.
Ingredients:
One pie crust (I buy mine. it's just easier)
3 Chicken breasts, cut in small pieces
1 c carrots
1 onion, sliced
1 can potatoes, diced
1 c green beans
1 c corn
Juice of one lemon
3 TBSP flour
3/4 c chicken broth
2 tsp fresh sage, divided
salt and pepper
Instructions:
In a cast iron (or other oven safe pan) brown the chicken and onions in 1 tbsp of olive oil.
Add potatoes, green beans, and corn. Cook 3 minutes.
Add lemon juice and 1 1/2 tsp sage.
Sprinkle flour into pan, stir and let cook for just a minute. Add salt and pepper
Whisk in the chicken broth.
Cover with the pie crust. Sprinkle the crust with a little salt and the rest of the sage.
Cut small slits in the top of the crust.
Bake at 375 for 20 minutes or until the crust is browned and done through.
Enjoy!!
My grandpa was always proud of his yard. He kept it in beautiful shape. My grandma always had a fuscia hanging basket on the porch. We try to do the same. If you drive by you'll see there is a fuscia hanging in the place it's always been. The yard will be well kept. And if you walk in back you'll see that we've kept it pretty true to what he'd do.
In the raised beds that my Gang (as we lovingly called him) made, I have a little herb garden. I have parsley, sage, rosemary, chives and cilantro. And I love having those out there, because I love to cook with fresh herbs, and they aren't cheap. So I just grow them.
I have a couple of favorite combinations of flavors. One is cilantro and lime. Another is lemon and sage.
So I was going to make this really yummy looking recipe for lemon sage chicken. Until someone on facebook got me thinking about chicken pot pie. Well, why not, I though, combine the two? And so I did. And the result was amazing. A little lighter since we only used one pie crust. But it was perfect.
And here you are... the recipe.
Ingredients:
One pie crust (I buy mine. it's just easier)
3 Chicken breasts, cut in small pieces
1 c carrots
1 onion, sliced
1 can potatoes, diced
1 c green beans
1 c corn
Juice of one lemon
3 TBSP flour
3/4 c chicken broth
2 tsp fresh sage, divided
salt and pepper
Instructions:
In a cast iron (or other oven safe pan) brown the chicken and onions in 1 tbsp of olive oil.
Add potatoes, green beans, and corn. Cook 3 minutes.
Add lemon juice and 1 1/2 tsp sage.
Sprinkle flour into pan, stir and let cook for just a minute. Add salt and pepper
Whisk in the chicken broth.
Cover with the pie crust. Sprinkle the crust with a little salt and the rest of the sage.
Cut small slits in the top of the crust.
Bake at 375 for 20 minutes or until the crust is browned and done through.
Enjoy!!
Monday, June 20, 2011
Menu planning Monday....
I know you're all dying to know what we're eating for dinner this week.
I've added it here, as well.
Here it is!
Monday- Lemon sage chicken pot pie
Tuesday- Chicken and bean tacos
Wednesday- work
Thursday- Work
Friday- Burgers
Saturday- Pizza (Little guys bday)
feel free to add yours!
Fathers day...crockpot potato salad
My husband is a good guy. He's nice, he's smart and he's a wonderful husband.
But best of all, he's an incredible daddy.
I love watching him sitting in the chair with the Big Man watching baseball and explaining the game to him.
I love watching him with little guy, snuggled up in his lap.
He teaches them to play catch and run around with water guns.
Everything that a daddy should be.
And for Fathers day he wanted me to make him some crockpot potato salad.
So I did.
Here's the recipe for you to make it for that special dad in your life.
Ingredients:
6 cans potatoes, sliced
1 medium onion, sliced
1 lb bacon, cooked and drained
1/4 c apple cider vinegar
1/4 c sugar
1/4 c flour
1/2 c hot water
Instructions:
Put the potatoes and onion in the crock pot.
Mix the bacon, vinegar, sugar, flour and water.
Pour over the potatoes.
Cook on low for 8 hours, or high for 5.
Enjoy!
But best of all, he's an incredible daddy.
I love watching him sitting in the chair with the Big Man watching baseball and explaining the game to him.
I love watching him with little guy, snuggled up in his lap.
He teaches them to play catch and run around with water guns.
Everything that a daddy should be.
And for Fathers day he wanted me to make him some crockpot potato salad.
So I did.
Here's the recipe for you to make it for that special dad in your life.
Ingredients:
6 cans potatoes, sliced
1 medium onion, sliced
1 lb bacon, cooked and drained
1/4 c apple cider vinegar
1/4 c sugar
1/4 c flour
1/2 c hot water
Instructions:
Put the potatoes and onion in the crock pot.
Mix the bacon, vinegar, sugar, flour and water.
Pour over the potatoes.
Cook on low for 8 hours, or high for 5.
Enjoy!
Friday, June 17, 2011
My boys are famous!! And a lemon muffin recipe.
I think my boys are pretty stinking cute. And apparently other people do too!
My favorite photographer (check her out here!) just printed new business cards and my boys are on the back of some of them. They are awesome... and so are her cards.
Anyway... so I made muffins this morning. Lemon ones. I forgot how much I like them, especially the glaze on top.
Ingredients:
1/2 c butter
1 c sugar
2 eggs
2 TBSP lemon juice
1 TBSP grated lemon peel
1 1/2 c flour
1 tsp baking powder
1/8 tsp salt
1/2 c milk
Glaze:
1/2 c powdered sugar
2 TBSP lemon juice
1/2 tsp grated lemon peel
Instructions:
Cream butter and sugar together.
Add eggs.
Add lemon juice and peel.
Blend flour, baking powder and salt.
Add to the egg/sugar mixture, alternating with the milk.
Pour into muffin tins and bake at 350 for 20 minutes, or until done.
Mix the powdered sugar and the juice and peel for the glaze.
When the muffins have dried, dip them in the glaze.
ENJOY!
My favorite photographer (check her out here!) just printed new business cards and my boys are on the back of some of them. They are awesome... and so are her cards.
Anyway... so I made muffins this morning. Lemon ones. I forgot how much I like them, especially the glaze on top.
Ingredients:
1/2 c butter
1 c sugar
2 eggs
2 TBSP lemon juice
1 TBSP grated lemon peel
1 1/2 c flour
1 tsp baking powder
1/8 tsp salt
1/2 c milk
Glaze:
1/2 c powdered sugar
2 TBSP lemon juice
1/2 tsp grated lemon peel
Instructions:
Cream butter and sugar together.
Add eggs.
Add lemon juice and peel.
Blend flour, baking powder and salt.
Add to the egg/sugar mixture, alternating with the milk.
Pour into muffin tins and bake at 350 for 20 minutes, or until done.
Mix the powdered sugar and the juice and peel for the glaze.
When the muffins have dried, dip them in the glaze.
ENJOY!
Thursday, June 16, 2011
High points for creativity... pizza ROLLS!
Did you ever forget to pull out the meat for dinner? And not realize it until dinner time?
That's when creativity is born.
I forgot the chicken. It's frozen solid, in the deep freeze. No way of thawing in the 20 minutes before the guys get hungry.
What do I have?
Pepperoni.
provolone cheese
tomato sauce
stuff to make pizza crust (always!)
hmm..
I know how to make cinnamon rolls... why can't we have pizza rolls?
And a new idea was born. At least new to this house.
Think I know what will be on the lunch menu around here once in a while.
Ingredients:
Pizza crust
Tomato sauce
1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
Shredded mozzerella
Provolone cheese slices (or mozzerella)
Pepperoni
Instructions:
Roll the pizza dough out in a jelly roll pan.
Spread the tomato sauce on the whole thing.
Sprinkle the seasonings on the tomato sauce.
On the long end of the pan, line the cheese and pepperoni.
In the middle of the pan, add a line of pepperoni.
Sprinkle mozzerella over the whole pizza crust. (add a little parmesean if you have it)
Start on the side with the provolone and roll the crust like you would cinnamon rolls.
Cut the log into 8 pieces.
Arrange the rolls into a pie plate. Bake at 350 for 20-25 minutes.
Serve.
Enjoy!
That's when creativity is born.
I forgot the chicken. It's frozen solid, in the deep freeze. No way of thawing in the 20 minutes before the guys get hungry.
What do I have?
Pepperoni.
provolone cheese
tomato sauce
stuff to make pizza crust (always!)
hmm..
I know how to make cinnamon rolls... why can't we have pizza rolls?
And a new idea was born. At least new to this house.
Think I know what will be on the lunch menu around here once in a while.
Ingredients:
Pizza crust
Tomato sauce
1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
Shredded mozzerella
Provolone cheese slices (or mozzerella)
Pepperoni
Instructions:
Roll the pizza dough out in a jelly roll pan.
Spread the tomato sauce on the whole thing.
Sprinkle the seasonings on the tomato sauce.
On the long end of the pan, line the cheese and pepperoni.
In the middle of the pan, add a line of pepperoni.
Sprinkle mozzerella over the whole pizza crust. (add a little parmesean if you have it)
Start on the side with the provolone and roll the crust like you would cinnamon rolls.
Cut the log into 8 pieces.
Arrange the rolls into a pie plate. Bake at 350 for 20-25 minutes.
Serve.
Enjoy!
Wednesday, June 15, 2011
It's really summer.... Beans and rice.
Yay!! Summer is officially here. We made it through a school year, and can just hang out and have summer now.
I love having my boys home. And I promise... no more weeks without posting.
Todays recipe is beans and rice. It's so good. And it's pretty easy, and filling. Plus, your stove will look like you've been super busy.
Ingredients:
2 cups cooked rice
1 tsp lime juice
1 tbsp cilantro, chopped
beans, I used leftover pinto beans that were in the freezer, but you can use a can of whatever you like.
1/2 c salsa
1 tsp taco seasoning
Chopped onion
Cheese
Sour cream
Instructions:
It's pretty simple.
Add the lime juice and cilantro to the warm rice.
Warm the beans over a medium low heat. Add the salsa and seasoning.
Put the beans on the rice. Add cheese to the top. Top with a dollop of sour cream.
Serve. We ate ours with a couple of tamales.
Enjoy!!
I love having my boys home. And I promise... no more weeks without posting.
Todays recipe is beans and rice. It's so good. And it's pretty easy, and filling. Plus, your stove will look like you've been super busy.
Ingredients:
2 cups cooked rice
1 tsp lime juice
1 tbsp cilantro, chopped
beans, I used leftover pinto beans that were in the freezer, but you can use a can of whatever you like.
1/2 c salsa
1 tsp taco seasoning
Chopped onion
Cheese
Sour cream
Instructions:
It's pretty simple.
Add the lime juice and cilantro to the warm rice.
Warm the beans over a medium low heat. Add the salsa and seasoning.
Put the beans on the rice. Add cheese to the top. Top with a dollop of sour cream.
Serve. We ate ours with a couple of tamales.
Enjoy!!
Monday, June 6, 2011
Menu Planning Monday
Another Monday already? we had such a good weekend! We had a great family day and even got all of our garage sale stuff priced yesterday. Thankfully, it wasn't nearly as much as last year. But we did find a tote that had nothing but stuff we decided that we "had to save" from last years sale. It all got priced and will hopefully make it on the tables Saturday.
Making our menu this week seemed to be simple. Right away Big Man asked if he could please have those chicken pancakes again. So tonight, that's what we're having. Then a pretty easy week.
What's on your menu this week?
Monday- Chicken Crepes
Tuesday-Mexican rice bowls
Wednesday- Work
Thursday- Work
Friday- Chicken and cheese roll em ups
And a fun recipe for the end of the year party!
Saturday- Garage sale- Famous Recipe
Sunday- Burgers
Making our menu this week seemed to be simple. Right away Big Man asked if he could please have those chicken pancakes again. So tonight, that's what we're having. Then a pretty easy week.
What's on your menu this week?
Monday- Chicken Crepes
Tuesday-Mexican rice bowls
Wednesday- Work
Thursday- Work
Friday- Chicken and cheese roll em ups
And a fun recipe for the end of the year party!
Saturday- Garage sale- Famous Recipe
Sunday- Burgers
Saturday, June 4, 2011
Something for when it's warm... Homemade Subway
Some days it gets hot and I don't feel like cooking. I don't want to saute, caramelize or anything else that I usually do. It's days like this that I make homemade subway.
We get a big loaf of really yummy french bread and split it up.
Get some meat. Get some good cheese from the deli.
Then we get out all the veggies and stuff that we enjoy.
Add some toppings (from the growing pile of dressings and mustards in my fridge).
And we're good to go.
It's not hard enough that I can even give you a recipe. It's just an idea. and it's a good one.
This time, the Big Man joined me at the store to get the cheese. He was drawn to the olive bar. And of course wanted to try one of everything. He liked the kalamata olives. He liked the marinated mozzerella cheese. He liked the artichoke hearts. But the feta stuffed green olives... not so much. And I can't say I blame him.
Enjoy!
We get a big loaf of really yummy french bread and split it up.
Get some meat. Get some good cheese from the deli.
Then we get out all the veggies and stuff that we enjoy.
Add some toppings (from the growing pile of dressings and mustards in my fridge).
And we're good to go.
It's not hard enough that I can even give you a recipe. It's just an idea. and it's a good one.
This time, the Big Man joined me at the store to get the cheese. He was drawn to the olive bar. And of course wanted to try one of everything. He liked the kalamata olives. He liked the marinated mozzerella cheese. He liked the artichoke hearts. But the feta stuffed green olives... not so much. And I can't say I blame him.
Enjoy!
Thursday, June 2, 2011
I DID IT!!!- Mango wonton cups.
I did it. I wrote my own recipe!! All mine... And it was good. Other people (besides my family) even liked it!
Can you tell I'm excited about it? I wanted to make something to take with me to a breakfast on Memorial day. I wanted something fresh. I wanted to use up the wonton wrappers in my fridge. I felt like mango.
And here they are.
Ingredients:
3 fresh mango, ripe, but with a little firmness, peeled and diced
1 can crushed pineapple, drained
1 block 8 oz cream cheese
1/2 c plain yogurt
pinch of cinnamon
1 tsp sugar
zest from 1 lime
juice from 1 lime
mint (1/2 tsp dry)
wonton shells (I used most of the package... except for the pieces that broke)
Instructions:
Bake the wonton shells into little cups using a mini muffin tin. Bake at 350 for 10 minutes or until lightly browned. Cool.
Mix the cream cheese, pineapple, yogurt and sugar together. Add 1/2 of one mango and cinnamon. Add 1/4 of the zest and juice from the lime.
In another bowl, mix the rest of the mango, the rest of the lime juice and zest and the mint.
You can store all of this until you are ready to assemble the cups, right before serving (otherwise they get soggy).
To assemble. Put the cream cheese mixture in the bottom of the wonton cup. Add a few pieces of mango on top.
It even comes in it's own edible serving bowl.
Enjoy!!
Can you tell I'm excited about it? I wanted to make something to take with me to a breakfast on Memorial day. I wanted something fresh. I wanted to use up the wonton wrappers in my fridge. I felt like mango.
And here they are.
Ingredients:
3 fresh mango, ripe, but with a little firmness, peeled and diced
1 can crushed pineapple, drained
1 block 8 oz cream cheese
1/2 c plain yogurt
pinch of cinnamon
1 tsp sugar
zest from 1 lime
juice from 1 lime
mint (1/2 tsp dry)
wonton shells (I used most of the package... except for the pieces that broke)
Instructions:
Bake the wonton shells into little cups using a mini muffin tin. Bake at 350 for 10 minutes or until lightly browned. Cool.
Mix the cream cheese, pineapple, yogurt and sugar together. Add 1/2 of one mango and cinnamon. Add 1/4 of the zest and juice from the lime.
In another bowl, mix the rest of the mango, the rest of the lime juice and zest and the mint.
You can store all of this until you are ready to assemble the cups, right before serving (otherwise they get soggy).
To assemble. Put the cream cheese mixture in the bottom of the wonton cup. Add a few pieces of mango on top.
It even comes in it's own edible serving bowl.
Enjoy!!
Wednesday, June 1, 2011
Just call me a slacker... Asian Quinoa Slaw (link)
Feel free to call me a slacker... to tell me that I've neglected this blog.
But I have a good excuse! Summer is here!!!! Memorial day always starts the summer off for us. And it's been GORGEOUS! here.
But I'm still cooking, and this is one of those things I found that will definately work it's way into our summer favorites! It's easy, refreshing and there is no mayo to go bad.
So here it is... enjoy!
Asian Quinoa Slaw
But I have a good excuse! Summer is here!!!! Memorial day always starts the summer off for us. And it's been GORGEOUS! here.
But I'm still cooking, and this is one of those things I found that will definately work it's way into our summer favorites! It's easy, refreshing and there is no mayo to go bad.
So here it is... enjoy!
Asian Quinoa Slaw
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