Tuesday, January 31, 2012

Tuesday's tip o' the day...burns

I'm a klutz sometimes. 

And I like to cook.

And I work as a barista (I make coffee).

So I burn myself, often.

And when I do, I have a surefire technique to not blister or sting.   My old boss, Candy, had a remedy for everything and this was one of her.

Immediately after you burn yourself, instead of running the burn under water, run the cold water over a black tea bag.  Apply the cold tea bag to the burn, rewetting it as necessary, until the sting is gone.

Just a little tip, from a girl who has been there and done that too many times!

Monday, January 30, 2012

"Fancy" Salmon noodle casserole

There are so many things I love about my husband.

He's a great provider.
He's a wonderful father.
He's a talented musician, taught himself to play the guitar.
He's a strong, supportive husband.
He's warm and toasty when I'm freezing.
He pushes me to do new things.
He's willing to try new things.

Oh, but he dislikes tuna fish.  The one downside.  So as a family, we've never had tuna noodle casserole. 


Which, some of you are thinking, is not necessarily a bad thing.

But I like tuna noodle casserole, and it's easy!

So last week when we were at my mom's house and we were offered a jar of canned salmon (fresh caught and canned because the freezer was full), I took it gladly.  And earmarked it, at least in my mind, for a fancy tuna casserole.

And it was a hit!  So I'm sharing the recipe.  You could easily substitute tuna if your family isn't opposed to it.

1 tbsp butter
1 tbsp olive oil
2 tsp chopped garlic
4 oz mushrooms, sliced
salt and pepper to taste
1 tsp old bay seasoning
1 tbsp flour
1 c milk
1 can salmon (or tuna)

Spaghetti noodles, cooked

In a pan, melt the butter and olive oil.  Add garlic and mushrooms.  (Don't salt the mushrooms!  They won't brown correctly.)

Add flour, salt and pepper and old bay seasoning.  Work it around the pan and into the mushrooms.

Stir in milk over medium low heat until bubbly.

Add the fish.

Add the spaghetti noodles and incorporate the two together.  Make them all yummy and happy there.



Menu planning

It's Monday again!  I don't mind Monday.  I don't plan much for the day....drop off the big man, hang out with the little guy (still in his jammies), watch cartoons, do some laundry, menu plan, do some more laundry, pick up the house, clean the kitchen, more laundry....

You get the picture.  It's a pretty easy way to get back into the routine.  And routine is a good thing.

Here's the menu for this week: 

Monday- pita pizzas (since it didn't happen last week)
Tuesday-Chicken legs and mushroom/onion quinoa
Thursday- Crab soup
Saturday- Chop suey, sischo style
Sunday- church potluck... no idea what to bring.

What's on your menu?  

And do you have any tried and true (and easy!) potluck suggestions?

Wednesday, January 25, 2012

Sausage Tortielini Soup

I love my boys!  They are the best eaters ever.  When they asked me why the pasta was green tonight, I told them it was spinach tortellini  And they both exclaimed, "YUM!"  While I know my kids aren't the only ones in the world who like spinach, it makes me happy to know that they do like healthy food.

And when it tastes like this soup... why wouldn't they like it?  It's warm and spicy and filling.  And when you pair it with these olive garden knock off for breadsticks, it's a perfect winter meal!!

1 lb sausage
1 clove garlic, minced

1-2 cans tomatos, diced
3 small cans chicken broth
1 tbsp basil

2 cups fresh spinach
1 pkg tortellini

You can do this in a crockpot or in a soup kettle.  Either way it's pretty simple.

Brown the sausage with the garlic in a pan.  Add the tomatos, chicken broth and basil. 

About 30 minutes before serving add the tortellini (if you do it on the stove, 10 minutes will do it) and the spinach.

Serve with grated parmesean cheese.


Tuesday, January 24, 2012

Tuesday's Tip o' the Week

This is a new feature that I've decided to add to the blog.  It seems like I know all kinds of random crap  stuff.  Once a week I'll share some of that knowledge that I've acquired in the few decades that I've been around.

Tip of the week:
When you eat your oranges to help keep you healthy this time of year, save the peels in a jar in the fridge.  Add them to a pot of simmering water on the stove with a cinnamon stick to make your house smell super yummy.

And when you wonder why you're craving cinnamon rolls.... don't blame me! 


Monday, January 23, 2012

Menu planning Monday...

It's Monday again!  Can you believe it? The weekends go way too fast.  But here it is, the start of a new week.... time to menu plan.

Monday- Sausage tortellini soup
Tuesday- Pita pizzas
Wednesday- Work
Thursday- Leftover chili
Friday- Salmon pasta toss
Saturday- Wario Subs
Sunday- Breakfast

Thursday, January 19, 2012

Home together.

Ask my kids.  My favorite nights are those that we are home together, hidden away together in the warm cozy shelter of our home.  It doesn't have to be doing anything specific, but I love it. 

I love sitting together going over spelling words with Big Man while Little Guy plays angry birds on Daddy's lap. 

I love trying to be the first to solve the puzzle on Wheel of Fortune.

I love snuggling together under the blanket.

Forget the dishes, forget that the laundry isn't done... just be together.

And the nights we have cozy food AND we're home together... we'll those just make my life complete.

The other night was that way.  It was snowy and blowy.  It was nasty cold.  So we needed something warm to fuel our evening together.

We had what started as Chicken and Broccoli soup... but was too thick to leave it at that.  And to yummy to water down.  So it became...

Chicken and broccoli over Biscuits

2 chicken breasts, cooked and cut up
1 tbsp olive oil
1 onion, diced
1 clove garlic
1 green pepper, diced
1 c carrot, diced
salt and pepper
1 1/2 c milk. divided
2 c chicken broth
1/4 c flour
1 head broccoli, cut up, lightly steamed


In a deep pot, saute garlic and onion in olive oil. 

Add green pepper and carrots, salt and pepper to taste. Cook until slightly soft.

Add 1/2 milk and chicken broth.  Bring to a bubble and then simmer over medium low heat.

Add the flour to the remaining cup of milk and stir until the lumps are gone.

Add to the pot.

Add broccoli and chicken.   heat until warm

Serve over biscuits.


Tuesday, January 17, 2012


Repurpose. It's a word I've been hearing alot lately.  Just do a search on Pinterest and see what shows up.

But when it comes to food, I'm all over it!  I love taking leftovers and making them into something else.  Something really good, sometimes better than the original.

This time both meals were equally as good, which is always a good thing.

Last week we had Italian beef sandwiches.  They are so yummy, even though I had forgotten to buy the pepper rings and used pickle juice and chili pepper instead.  Still super yummy.

And we had a big bowl of beef leftover.  And immediately I started thinking (dreaming even) of a green salsa taco.  The vinegar flavor would carry over nicely.

And it did!  So good, and different from our every day tacos.  (Not that we have the same tacos ever.)

Try it.  Repurpose it if you don't like it! =)

Beef roast, cooked and shredded
2 cups (or one bottle) green salsa



Sour cream

Super simple!! Let the beef warm in the green salsa for 20 minutes on medium heat.

Serve in tortillas with sharp cheddar and sour cream.


The way I do things...

I'm not a girl who buys everything organic, but if I can do things healthy I will.

I'm kind of a foodie. 

I love to experiment.

But I am also cheap.

I've found that the cheap really wins out most of the time. =)

I love mexican, and I really like black beans.  Search my blog and quite a few recipes come up.

So lately, I've been making black beans by the bagful and then freezing the leftovers.  I find that they work really well that way.  So I thought I'd share.

Black beans
1 clove garlic, smashed
1 onion, chopped
1 tsp cumin
1 tsp chipotle powder

Put the 1 bag of beans in the crockpot.

Cover with water.

Add spices and garlic and onion.

Cook on low for 6-8 hours, or until done.

Use what you want and then freeze the rest in 1-2 cup packages.

Then you have them on hand, you aren't buying them in cans (which I hear isn't the greatest thing for you.)

Plus, it's cheap.  And that always wins out!

Monday, January 16, 2012

Menu Planning Monday...

Yes.  I know it's been a while.

Yes.  It's a random post.

Yes.  You might even find some recipes this week.

But let's start here... first things first.

Menu planning Monday.

Monday- Green chili beef taco
Tuesday- Work
Wednesday- Work
Thursday- Creamy chicken broccoli soup
Friday- Two bean Chili
Saturday- Chili dogs
Sunday- Birthday party