...sorry 'bout that.
Lots going on;
Ward Christmas party. Fun. Mostly. Emma was a sheep for the Primary songs. Very cute.
Emma has a UTI. Found out on Tue. right before I was going to finish my Christmas wrapping. Upside: she can now take a capsule.
On the 24th I found out the Baby Center Store is closing and scored a half-price Sunshine Kids Monterey booster for my friend's son (glad I acted fast, they sold out quickly.)
Christmas was fun. Stockings, lots of food, nap, more food... Good times. Pictures, maybe someday. ;) (They're on the camera, just don't know when I'll get them on the 'puter...)
Saturday, went to IKEA, then Carmax to put in an alert on our dream minivan (well mine), and Emma bumped her head, hard. Big goose egg, from the side of the car door she ran into. Had to stop at CVS for an instant cold pack (and another to go in the trunk) and got her calmed somewhat. Then the grocery store for brussels sprouts for the next night, then rented WALL-E (had promised Emma could watch it by that weekend even if it didn't come from Netflix, where we've been in the queue since before it came out. They still have a "very long wait" so we coughed up $6 (!) to rent it for 2 days from Blockbuster. Then returned it and promised she can watch it again when it comes in the mail.
Sunday, went to my aunt's for dinner for our family Christmas with them (my grandma and great aunt Reba were in town too) and Jeff's birthday. Dinner was yummy; prime rib, ham, biscuits, boiled peewee potatoes, broccoli, macaroni and cheese, salad, and the brussels sprouts which I totally made unhealthy. Kids had presents and some granddaughters visiting a neighbor came over and did some Irish step dancing for Ems and Bridey, who loved it. The night went downhill fast from there. Drama with my brother. Happy birthday Jeff. Won't be going anywhere where he is again for a while. *sigh*
Today, called my friend Rayann, whom I haven't spoken to lately with all the craziness in both our lives. Going to try to make it a habit to call once a week or so.
Not much else going on. Looking forward to Jeff having the day off for New Year's and the day after-- another 4 day weekend. But, no big plans. *sigh* I used to have such fun NYE but now even being up at midnight is not a big deal, I'm usually up at midnight tending to a cranky baby. Oh well.
Oh, did I mention my cousin Mark's wife Hope had their second baby a week or 2 ago? Silas James. Very cute, and a name to match. (I love the name Silas!) Healthy and happy, mama too. Big brother doing pretty well with it so far, apparently.
So, like I said, just frantic activity lately but doesn't seem to go anywhere, nothing gets done 'cause we're never home! But soon enough it will be tax season, not really looking forward to that. But I am looking forward to it being over so I guess you can't have one without the other, lol.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Tuesday, December 30, 2008
Sunday, August 10, 2008
Artichokes, mmm mmm...
(In case you don't know, that's from a song by Malvina Reynolds)
We just had a yummy dinner; we started it with artichokes my dad picked up for us earlier in the week. We all love artichokes. These were giant ones, but fresh and still tender. Mmmmmm. The kids each finished a whole one off, too!
Then we had salmon and steamed rice. We've had the salmon a while, it's been sitting in the freezer. They were salmon patties, actually (like round steaks, the size and shape of a hamburger patty), from Trader Joe's; I think my aunt gave them to us. I threw them in a simple marinade I often use:
-1 part soy sauce
-1 part apple cider vinegar
-2 parts honey
-1 part water or apple or orange juice to dilute
-handful of dried onions or a few cloves minced garlic
You just dump it in a ziplock bag, seal, mix it all up by shaking or squishing, and put the meat in, re-seal, and squish around to cover, then pop it in the fridge to marinate. It's kind of teriyaki-ish, and goes great with fish or chicken, though turkey and some cuts of beef can be good, too! Then Jeff grilled it (we have a very nice communal gas grill out by the pool. Makes grilling really pleasant!) It is hot but clear, a perfect day for grilling!
It was so delicious with just plain steamed rice. Really yummy, easy dinner!
Oh, and I've done two things on my list (below.) I went swimming Thursday night and tried out my swimsuit (which is GREAT! The high neck keeps me covered even when I have, ahem, buoyancy issues. And the slenderizing really holds me in, even when I'm "really" swimming, not just towing and chasing Emma! As usual, Land's End has more than just satisfactory quality. The color, rich and attractive when dry, gets richer as it gets wet instead of just looking sodden. And did I mention it STAYS PUT? I highly recommend this suit!) And yesterday we went to the Watermelon Festival. We picked up dinner on the way and ate it there, then had all the watermelon we wanted for dessert! The kids rode the carousel and Emma rode a kiddie ride; she seemed scared at first but warmed up to it by the end. She insisted she REALLY REALLY wanted to go on it even though she had to ride it alone... It was a bit nerve-wracking for me, since it's the first time she's ever gone on a ride alone, even a little one! I was proud of her for giving it a try and even smiling by the end. :)
We just had a yummy dinner; we started it with artichokes my dad picked up for us earlier in the week. We all love artichokes. These were giant ones, but fresh and still tender. Mmmmmm. The kids each finished a whole one off, too!
Then we had salmon and steamed rice. We've had the salmon a while, it's been sitting in the freezer. They were salmon patties, actually (like round steaks, the size and shape of a hamburger patty), from Trader Joe's; I think my aunt gave them to us. I threw them in a simple marinade I often use:
-1 part soy sauce
-1 part apple cider vinegar
-2 parts honey
-1 part water or apple or orange juice to dilute
-handful of dried onions or a few cloves minced garlic
You just dump it in a ziplock bag, seal, mix it all up by shaking or squishing, and put the meat in, re-seal, and squish around to cover, then pop it in the fridge to marinate. It's kind of teriyaki-ish, and goes great with fish or chicken, though turkey and some cuts of beef can be good, too! Then Jeff grilled it (we have a very nice communal gas grill out by the pool. Makes grilling really pleasant!) It is hot but clear, a perfect day for grilling!
It was so delicious with just plain steamed rice. Really yummy, easy dinner!
Oh, and I've done two things on my list (below.) I went swimming Thursday night and tried out my swimsuit (which is GREAT! The high neck keeps me covered even when I have, ahem, buoyancy issues. And the slenderizing really holds me in, even when I'm "really" swimming, not just towing and chasing Emma! As usual, Land's End has more than just satisfactory quality. The color, rich and attractive when dry, gets richer as it gets wet instead of just looking sodden. And did I mention it STAYS PUT? I highly recommend this suit!) And yesterday we went to the Watermelon Festival. We picked up dinner on the way and ate it there, then had all the watermelon we wanted for dessert! The kids rode the carousel and Emma rode a kiddie ride; she seemed scared at first but warmed up to it by the end. She insisted she REALLY REALLY wanted to go on it even though she had to ride it alone... It was a bit nerve-wracking for me, since it's the first time she's ever gone on a ride alone, even a little one! I was proud of her for giving it a try and even smiling by the end. :)
Tuesday, August 05, 2008
I may be crazy...
...but even when it's hot I like a good rice pudding. Our favorite is really low mantainance, adapted from a recipe I found on Recipezaar (I do so love the 'zaar!)
Tonight I bit the bullet and baked it even in the heat. We had bought whole milk to make peach ice cream and, since we pay about $1.20 more to buy two gallons than one, I went ahead and bought 2 even though the girls and I pretty much only drink skim milk. (Jeff is quite happy to drink whole or 2%. I was not raised that way, lol.) I planned to use the extra for rice pudding so... Rice pudding it is. :D Plus, we all have colds; rice pudding goes down well on sore throats! (And it's almost nutritious!)
Here's my recipe, which you might want to save for cooler weather (unless you're in the Southern Hemisphere where it is winter right now.) Another thing I love is this recipe has no eggs. Lower cholesterol! (Plus no eggy taste! I'm really not usually a big egg fan.)
Simply Delicious Baked Rice Pudding
Note: the original recipe calls for short grain rice. I don't usually keep that around and, food prices being what they are, am not going to buy it when I'm not making something else that would use it (like risotto.) If you have it, it will give you a more creamy texture. We usualy use long-grain, which gives a texture more like Mexican arroz con leche, which I actually prefer, since I grew up on arroz con leche; my mom never made traditional rice pudding. This recipe doubles well; I make 2 batches since they're no more work than one; I can bake my two round Corningwares at once to make a double batch. Just rotate them when you do the second stirring and move the one that's more forward to the back and vice versa. Good hot or cold; also freezes well!
4 cups milk (not skim; whole is best but I've successfully used 2%)
1/4 cup brown sugar, packed
1 Tbsp. butter
1 tsp. vanilla
pinch salt
1/3 cup white rice (see note)
1/2 tsp. cinnamon
1/4 cup seedless raisins (optional)
Preheat oven to 300 deg. F. Spray a ceramic or glass oven-safe casserole (I like my round Corningware, as I've said) with an 8 cup capacity with non-stick cooking spray (or otherwise lightly grease.) In a saucepan, heat milk (covered) until it heats up and just begins to bubble around the edge. Turn off heat and add butter, sugar, vanilla, and salt. Mix well. Put rice in bottom of baking dish; add cinnamon and stir. Pour liquid ingredients on top and stir again. Add raisins, if desired. Place in oven and bake for 2 hours. Stir after first and second half hour; do not disturb for the last hour. Tempting as it is, let cool a bit before eating or you'll burn your mouth! 6-8 servings (depending on how much you like rice pudding!)
Enjoy!
Tonight I bit the bullet and baked it even in the heat. We had bought whole milk to make peach ice cream and, since we pay about $1.20 more to buy two gallons than one, I went ahead and bought 2 even though the girls and I pretty much only drink skim milk. (Jeff is quite happy to drink whole or 2%. I was not raised that way, lol.) I planned to use the extra for rice pudding so... Rice pudding it is. :D Plus, we all have colds; rice pudding goes down well on sore throats! (And it's almost nutritious!)
Here's my recipe, which you might want to save for cooler weather (unless you're in the Southern Hemisphere where it is winter right now.) Another thing I love is this recipe has no eggs. Lower cholesterol! (Plus no eggy taste! I'm really not usually a big egg fan.)
Simply Delicious Baked Rice Pudding
Note: the original recipe calls for short grain rice. I don't usually keep that around and, food prices being what they are, am not going to buy it when I'm not making something else that would use it (like risotto.) If you have it, it will give you a more creamy texture. We usualy use long-grain, which gives a texture more like Mexican arroz con leche, which I actually prefer, since I grew up on arroz con leche; my mom never made traditional rice pudding. This recipe doubles well; I make 2 batches since they're no more work than one; I can bake my two round Corningwares at once to make a double batch. Just rotate them when you do the second stirring and move the one that's more forward to the back and vice versa. Good hot or cold; also freezes well!
4 cups milk (not skim; whole is best but I've successfully used 2%)
1/4 cup brown sugar, packed
1 Tbsp. butter
1 tsp. vanilla
pinch salt
1/3 cup white rice (see note)
1/2 tsp. cinnamon
1/4 cup seedless raisins (optional)
Preheat oven to 300 deg. F. Spray a ceramic or glass oven-safe casserole (I like my round Corningware, as I've said) with an 8 cup capacity with non-stick cooking spray (or otherwise lightly grease.) In a saucepan, heat milk (covered) until it heats up and just begins to bubble around the edge. Turn off heat and add butter, sugar, vanilla, and salt. Mix well. Put rice in bottom of baking dish; add cinnamon and stir. Pour liquid ingredients on top and stir again. Add raisins, if desired. Place in oven and bake for 2 hours. Stir after first and second half hour; do not disturb for the last hour. Tempting as it is, let cool a bit before eating or you'll burn your mouth! 6-8 servings (depending on how much you like rice pudding!)
Enjoy!
Sunday, March 16, 2008
St Patrick's Day Dinner
Tonight I cooked St. Patrick's Day dinner, a day early. (We ate it tonight and will eat it again tomorrow, no one will complain since we all like it!)
I made baked ham and colcannon, very traditional for an Irish dinner. (We like corned beef and cabbage, but we don't eat it on St. Patrick's Day-- it's more American than anything else, and we prefer to eat real Irish food.) Colcannon is one of my favorite foods in the world! Following are the recipes I used. I actually doubled them tonight (2 hams, double recipe of colcannon) because I was making enough to feed not only us, but 15 or so people at Jeff's work-- our St. Patrick's Day celebration at home will be a little less than it sometimes is, so he might as well share it with his co-workers!
Super-Simple Baked Ham
1 5 lb. canned ham (we prefer Dubuque brand)
Whole cloves
Prepared spicy mustard
1/4 lb. brown sugar, in a bowl
Heat oven to 325 degrees F.
Drain ham and place in a pan (glass is good for this, it's easier to get clean.)
Stud top with cloves.
Squirt mustard on top of ham; rub all over top and sides. Rinse and dry hands, then take the brown sugar and pat it all over, until the ham is covered.
Bake, uncovered, for about 1 hour 40 minutes (20 minutes per lb.; if you have a 6-lb. ham you should cook for about 2 hours.)
Check internal temperature, remove from oven, and let rest before slicing. Serve hot or cold. About 10 servings.
Colcannon
About 7 lbs. starchy potatoes, such as Russets, peeled, rinsed, and diced
1 head kale (about 1 or 2 bunches, depending on size, if your store sells it pre-cleaned)
cooking oil
2 large leeks
1 1/2 cups milk (I use 1% or 2%; can use nonfat or whole as desired, or even 1/2 and 1/2)
water
salt
pepper
1/2 lb. butter
Place potatoes in a pot of water, salt the water, cover, and bring to a boil. Boil until tender. Drain and return to pot.
Meanwhile, rinse kale well, dice (you want pretty small pieces), and steam. Steaming methods: place in microwave safe dish with a small amount of water and a splash of oil, cover, and heat until lightly wilted and beginning to soften, draining any excess water when done, OR heat just enough oil to cover bottom of pan in a pan large enough to hold all the kale, saute until slightly wilted, add just a splash of water, cover, and turn off heat, allowing kale to steam until just softening.
Trim tops and roots off leeks. Slice leeks in half and rinse well (because they grow in layers, they often have dirt or grit trapped in between.) Slice halved leeks thinly.
Place in a saucepan with milk. Heat on low, stirring occasionally, about 20 minutes, or until hot. Cover and let them rest until ready to use.
When potatoes are done and drained, mash with leeks and milk. Add kale and 3/8 lb. butter (1 1/2 standard sticks); fold in thoroughly, until kale is incorporated and butter is melted. Add salt and pepper to taste. To serve, mound in bowl or large dish, depress top slightly, and top with remaining 1/2 stick butter, sliced. allow butter to melt down the pile of colcannon and enjoy! 10-12 servings.
And now I am going to rest because my arm and back are a bit sore from mashing those 14 lbs. of potatoes! :) Enjoy your St. Patrick's Day, everyone! And don't forget to wear green.
I made baked ham and colcannon, very traditional for an Irish dinner. (We like corned beef and cabbage, but we don't eat it on St. Patrick's Day-- it's more American than anything else, and we prefer to eat real Irish food.) Colcannon is one of my favorite foods in the world! Following are the recipes I used. I actually doubled them tonight (2 hams, double recipe of colcannon) because I was making enough to feed not only us, but 15 or so people at Jeff's work-- our St. Patrick's Day celebration at home will be a little less than it sometimes is, so he might as well share it with his co-workers!
Super-Simple Baked Ham
1 5 lb. canned ham (we prefer Dubuque brand)
Whole cloves
Prepared spicy mustard
1/4 lb. brown sugar, in a bowl
Heat oven to 325 degrees F.
Drain ham and place in a pan (glass is good for this, it's easier to get clean.)
Stud top with cloves.
Squirt mustard on top of ham; rub all over top and sides. Rinse and dry hands, then take the brown sugar and pat it all over, until the ham is covered.
Bake, uncovered, for about 1 hour 40 minutes (20 minutes per lb.; if you have a 6-lb. ham you should cook for about 2 hours.)
Check internal temperature, remove from oven, and let rest before slicing. Serve hot or cold. About 10 servings.
Colcannon
About 7 lbs. starchy potatoes, such as Russets, peeled, rinsed, and diced
1 head kale (about 1 or 2 bunches, depending on size, if your store sells it pre-cleaned)
cooking oil
2 large leeks
1 1/2 cups milk (I use 1% or 2%; can use nonfat or whole as desired, or even 1/2 and 1/2)
water
salt
pepper
1/2 lb. butter
Place potatoes in a pot of water, salt the water, cover, and bring to a boil. Boil until tender. Drain and return to pot.
Meanwhile, rinse kale well, dice (you want pretty small pieces), and steam. Steaming methods: place in microwave safe dish with a small amount of water and a splash of oil, cover, and heat until lightly wilted and beginning to soften, draining any excess water when done, OR heat just enough oil to cover bottom of pan in a pan large enough to hold all the kale, saute until slightly wilted, add just a splash of water, cover, and turn off heat, allowing kale to steam until just softening.
Trim tops and roots off leeks. Slice leeks in half and rinse well (because they grow in layers, they often have dirt or grit trapped in between.) Slice halved leeks thinly.
Place in a saucepan with milk. Heat on low, stirring occasionally, about 20 minutes, or until hot. Cover and let them rest until ready to use.
When potatoes are done and drained, mash with leeks and milk. Add kale and 3/8 lb. butter (1 1/2 standard sticks); fold in thoroughly, until kale is incorporated and butter is melted. Add salt and pepper to taste. To serve, mound in bowl or large dish, depress top slightly, and top with remaining 1/2 stick butter, sliced. allow butter to melt down the pile of colcannon and enjoy! 10-12 servings.
And now I am going to rest because my arm and back are a bit sore from mashing those 14 lbs. of potatoes! :) Enjoy your St. Patrick's Day, everyone! And don't forget to wear green.
Thursday, October 11, 2007
Anyone want to help plan a menu?
It's for 10 to 60 people, a few of whom may be vegetarians, most of whose likes and dislikes I don't know, for dinner and dessert.
Yeah. That's what I thought. We're planning the menu for Jeff's graduation party-- invites went out a while ago-- the RSVP deadline (we specifically asked people to respond whether they are coming or not because you know how people are) is this Friday, and guess how many responses we've gotten, out of 50 invites? About nine. Nine. I'm going nuts trying to figure out-- can we have nice food, or are we going "feed the masses cheap"? I'm doing my shopping on Saturday and all I can say is they had better respond soon or I'm going to start making follow-up calls. And I'm not sure I can be polite.
But I do have some thoughts on the menu. I'm assuming we'll probably actually get between 30 and 50 people. Here's what I'm thinking so far:
-A crockpot roast dish. Either corned beef with veggies, a traditional pot roast type beef roast with veggies, or maybe pork roast with apples and potatoes (because pork roast is on REALLY cheap right now.)
-A chicken dish. Probably thighs and/or drumsticks because they are also cheap. Possibly deviled (we used the recipe for Emma's first birthday party and it was delish.)
-Salads. Probably a green one-- maybe this one, which can be made ahead of time and then everything tossed together at the last minute-- and several others, like a fruit salad, a three-bean salad, and maybe one more, I don't know what kind.
-A kind of macaroni-and-cheese, dressed up; little shells, tossed with a cream sauce with some garlic and herb Boursin melted in-- maybe I'll even use a jar of pre-made Alfredo sauce to make it easier-- dumped in a casserole, topped with bread or cracker crumbs, and baked. I'll give it some fancy French name that means "shells with cheese sauce" (I think I know how to say that but need to check my spelling.)
-Rolls. Because rolls are easy.
-Punch. Probably a container of cranberry juice cocktail and a bottle of Sprite dumped over ice. Maybe something else if some other kind of juice is on sale and I come up with something good.
I figure that should make everyone happy, right? Something for everyone. I will of course make signs telling everyone what is what, what was cooked with meat, what is vegetarian, and what is vegan, as well as any potential allergy alerts.
For dessert we are having a make-your-own ice cream sundae bar. We may or may not have a cake as well (which my aunt has offered to buy) depending on how many people come.
But this is all dependent, of course, on how many people are ACTUALLY coming.
If only 20 are going to show up, I will make something, you know, nice.
And if no one replies despite reminders, I'm going to have to smite them.
Yeah. That's what I thought. We're planning the menu for Jeff's graduation party-- invites went out a while ago-- the RSVP deadline (we specifically asked people to respond whether they are coming or not because you know how people are) is this Friday, and guess how many responses we've gotten, out of 50 invites? About nine. Nine. I'm going nuts trying to figure out-- can we have nice food, or are we going "feed the masses cheap"? I'm doing my shopping on Saturday and all I can say is they had better respond soon or I'm going to start making follow-up calls. And I'm not sure I can be polite.
But I do have some thoughts on the menu. I'm assuming we'll probably actually get between 30 and 50 people. Here's what I'm thinking so far:
-A crockpot roast dish. Either corned beef with veggies, a traditional pot roast type beef roast with veggies, or maybe pork roast with apples and potatoes (because pork roast is on REALLY cheap right now.)
-A chicken dish. Probably thighs and/or drumsticks because they are also cheap. Possibly deviled (we used the recipe for Emma's first birthday party and it was delish.)
-Salads. Probably a green one-- maybe this one, which can be made ahead of time and then everything tossed together at the last minute-- and several others, like a fruit salad, a three-bean salad, and maybe one more, I don't know what kind.
-A kind of macaroni-and-cheese, dressed up; little shells, tossed with a cream sauce with some garlic and herb Boursin melted in-- maybe I'll even use a jar of pre-made Alfredo sauce to make it easier-- dumped in a casserole, topped with bread or cracker crumbs, and baked. I'll give it some fancy French name that means "shells with cheese sauce" (I think I know how to say that but need to check my spelling.)
-Rolls. Because rolls are easy.
-Punch. Probably a container of cranberry juice cocktail and a bottle of Sprite dumped over ice. Maybe something else if some other kind of juice is on sale and I come up with something good.
I figure that should make everyone happy, right? Something for everyone. I will of course make signs telling everyone what is what, what was cooked with meat, what is vegetarian, and what is vegan, as well as any potential allergy alerts.
For dessert we are having a make-your-own ice cream sundae bar. We may or may not have a cake as well (which my aunt has offered to buy) depending on how many people come.
But this is all dependent, of course, on how many people are ACTUALLY coming.
If only 20 are going to show up, I will make something, you know, nice.
And if no one replies despite reminders, I'm going to have to smite them.
Friday, August 10, 2007
A Good Imagination and Dinner Tomorrow
Emma has a great imagination. Always has. Jeff told me he overheard this conversation between her and a roll of packaging tape this evening:
Emma as Emma: No, that is not very nice! You're on time-out!
Emma as roll of tape: No, I don't like time-out!
Emma as Emma: Yes, you do, now go sit on the couch!
I couldn't stop laughing for about three minutes when I heard that one.
Later this evening, my mom and sister stopped by. Megan is going to Ohio, leaving this weekend. She's been accepted for a graduate school program in ceramics, which she really is very enthused about. It's kind of her dream field and she's been stuck in a dead-end job for years; hopefully this will open up new avenues for her. She wanted to see us and the new place before she left. They brought over ice cream and cookies for dessert and she also brought a bunch of canned and dry and other shelf-stable goods that she had no desire to move and hadn't used up, of course we always accept free food! She and Emma chased each other all over and had a blast. Of course, later Ems got into the ground chocolate Megan left (she and I both use it instead of cocoa in many things) and mixed it with water and gave it to her sister with a spoon... *head in hands*
The Watermelon Festival is this weekend but I think we are going to have to skip it because we all have sore throats and it would just be too much. We'll run a few errands but be back in time for a nice long nap before I have to fix dinner for the sister missionaries (we got all our shopping for the next 4-6 weeks done Thurs. night so I don't have to do that tomorrow; I spent $131-ish and saved $80-ish, including the "chicken deal" dinner for dinner that night, a pretty standard trip for me, including getting loads of stuff free or nearly free, and I will not need to get anything more in the next few weeks except maybe some bread or milk.) I'm feeding them chicken sour cream enchiladas (recipe follows), canned refried beans, and Spanish rice (recipe follows.) Oh, and a salad, probably. Or maybe just cooked veggies, I even have some fresh corn... But I don't know if I will be up to that, so if I do veggies they will probably be frozen. Dessert will be pineapple upside-down cake (I assume you all know how to make that, using yellow cake mix, canned pineapple, etc., but if you don't I'll happily post the recipe.) Not really Mexican food, more Mexican-influenced American food, but I enjoy it (although since I have to use mild stuff for the kids, there will have to be hot sauce on the table for sure!)
Chicken Sour Cream Enchiladas
About 4 cups chicken, cooked and shredded (I usually poach it; frozen thighs will do, and you can add a little more if you want to make more enchiladas from this)
1 cup sour cream
1/2 Tbsp. cumin powder
salt and pepper to taste
1 jar green salsa, any heat you desire (I use La Victoria, mild if the kids are eating it, medium if they're not-- would be hot but Jeff prefers medium!), divided
Flour tortillas
cooking spray
3/4-1 cup cheese, grated or shredded
additional sour cream, cheese, black olives, cilantro, and/or green onions, for garnish
Lightly grease a casserole dish or tempered glass pan with cooking spray (I often use a lasagna pan or a 9X13 baking dish.) Mix chicken, seasonings, sour cream, and 1/2 the jar of salsa in a bowl. (If desired you can add onion and/or garlic as well but since the salsa has them I generally don't bother.) Place a few Tbsp. of this filling in each tortilla, spread evenly, and roll them into cylinders. Place the rolled and filled tortillas seam side down in the baking dish. When it is full, pour the remaining salsa over the top (if you've made a large amount of enchiladas or used exceptionally chunky salsa you can thin it down with a bit of water to make sure you have enough to at least partially cover the enchiladas and that you have the right consistency.) Top with cheese. Bake uncovered in a 425 degree oven until the enchiladas are quite hot all the way through and cheese is melted and bubbly. Top with toppings just before serving or on the plate, or let your family/guests add their own.
My Mom's Spanish Rice
Long-grain white rice (I guesstimate the measurements, sorry; I usually do about 1 handful per serving and count on about 8-10 servings.)
1-3 cloves garlic (or more according to taste)
1/2 large or one small onion, diced
olive oil (doesn't need to be EVOO) to cover bottom of pan
1 jar red salsa, preferably chunky (again, I use La Victoria)
1/4 cup stuffed green olives, sliced (use more or less according to taste)
water
salt and pepper to taste
Sauté garlic and onion in oil in a deep skillet or sauté pan with a lid over medium to medium-high heat, until they are just beginning to cook. Add rice and stir just until it is coated with the oil. Add salsa, then stir in olives. Add just enough water to make sure the rice is well covered. Cover and reduce heat to low to medium-low. Simmer, stirring periodically and adding more water as needed to prevent burning, until rice is cooked and all liquid is absorbed. Fluff before serving. (For a richer flavor you can use vegetable or chicken broth or stock instead of water, but I almost never do.)
Emma as Emma: No, that is not very nice! You're on time-out!
Emma as roll of tape: No, I don't like time-out!
Emma as Emma: Yes, you do, now go sit on the couch!
I couldn't stop laughing for about three minutes when I heard that one.
Later this evening, my mom and sister stopped by. Megan is going to Ohio, leaving this weekend. She's been accepted for a graduate school program in ceramics, which she really is very enthused about. It's kind of her dream field and she's been stuck in a dead-end job for years; hopefully this will open up new avenues for her. She wanted to see us and the new place before she left. They brought over ice cream and cookies for dessert and she also brought a bunch of canned and dry and other shelf-stable goods that she had no desire to move and hadn't used up, of course we always accept free food! She and Emma chased each other all over and had a blast. Of course, later Ems got into the ground chocolate Megan left (she and I both use it instead of cocoa in many things) and mixed it with water and gave it to her sister with a spoon... *head in hands*
The Watermelon Festival is this weekend but I think we are going to have to skip it because we all have sore throats and it would just be too much. We'll run a few errands but be back in time for a nice long nap before I have to fix dinner for the sister missionaries (we got all our shopping for the next 4-6 weeks done Thurs. night so I don't have to do that tomorrow; I spent $131-ish and saved $80-ish, including the "chicken deal" dinner for dinner that night, a pretty standard trip for me, including getting loads of stuff free or nearly free, and I will not need to get anything more in the next few weeks except maybe some bread or milk.) I'm feeding them chicken sour cream enchiladas (recipe follows), canned refried beans, and Spanish rice (recipe follows.) Oh, and a salad, probably. Or maybe just cooked veggies, I even have some fresh corn... But I don't know if I will be up to that, so if I do veggies they will probably be frozen. Dessert will be pineapple upside-down cake (I assume you all know how to make that, using yellow cake mix, canned pineapple, etc., but if you don't I'll happily post the recipe.) Not really Mexican food, more Mexican-influenced American food, but I enjoy it (although since I have to use mild stuff for the kids, there will have to be hot sauce on the table for sure!)
Chicken Sour Cream Enchiladas
About 4 cups chicken, cooked and shredded (I usually poach it; frozen thighs will do, and you can add a little more if you want to make more enchiladas from this)
1 cup sour cream
1/2 Tbsp. cumin powder
salt and pepper to taste
1 jar green salsa, any heat you desire (I use La Victoria, mild if the kids are eating it, medium if they're not-- would be hot but Jeff prefers medium!), divided
Flour tortillas
cooking spray
3/4-1 cup cheese, grated or shredded
additional sour cream, cheese, black olives, cilantro, and/or green onions, for garnish
Lightly grease a casserole dish or tempered glass pan with cooking spray (I often use a lasagna pan or a 9X13 baking dish.) Mix chicken, seasonings, sour cream, and 1/2 the jar of salsa in a bowl. (If desired you can add onion and/or garlic as well but since the salsa has them I generally don't bother.) Place a few Tbsp. of this filling in each tortilla, spread evenly, and roll them into cylinders. Place the rolled and filled tortillas seam side down in the baking dish. When it is full, pour the remaining salsa over the top (if you've made a large amount of enchiladas or used exceptionally chunky salsa you can thin it down with a bit of water to make sure you have enough to at least partially cover the enchiladas and that you have the right consistency.) Top with cheese. Bake uncovered in a 425 degree oven until the enchiladas are quite hot all the way through and cheese is melted and bubbly. Top with toppings just before serving or on the plate, or let your family/guests add their own.
My Mom's Spanish Rice
Long-grain white rice (I guesstimate the measurements, sorry; I usually do about 1 handful per serving and count on about 8-10 servings.)
1-3 cloves garlic (or more according to taste)
1/2 large or one small onion, diced
olive oil (doesn't need to be EVOO) to cover bottom of pan
1 jar red salsa, preferably chunky (again, I use La Victoria)
1/4 cup stuffed green olives, sliced (use more or less according to taste)
water
salt and pepper to taste
Sauté garlic and onion in oil in a deep skillet or sauté pan with a lid over medium to medium-high heat, until they are just beginning to cook. Add rice and stir just until it is coated with the oil. Add salsa, then stir in olives. Add just enough water to make sure the rice is well covered. Cover and reduce heat to low to medium-low. Simmer, stirring periodically and adding more water as needed to prevent burning, until rice is cooked and all liquid is absorbed. Fluff before serving. (For a richer flavor you can use vegetable or chicken broth or stock instead of water, but I almost never do.)
Wednesday, June 20, 2007
Mmmmmm
Jeff got an ice cream maker for Father's Day. (He also got socks, which Emma picked out despite me trying to steer her toward the Land's End shirts, so this was to make up for that.)
Last night we made ice cream as part of our FHE lesson. (It was Jeff's turn for the lesson, so he related everything we were doing to how we should function as a family, and the recipe as the plan of the gospel, etc.) We used Alton Brown's recipe for chocolate ice cream (except we used Ghiradelli's Ground Chocolate instead of cocoa.) We ate some "soft serve" last night but I just had my first scoop of the "fully ripened" product. It is incredibly delicious! I am soooo glad Jeff wanted an ice cream maker for Father's Day. We will probably end up making more sorbets than ice creams, but when we do make real ice cream I am going to just be in heaven. Fattening, fattening heaven.
Last night we made ice cream as part of our FHE lesson. (It was Jeff's turn for the lesson, so he related everything we were doing to how we should function as a family, and the recipe as the plan of the gospel, etc.) We used Alton Brown's recipe for chocolate ice cream (except we used Ghiradelli's Ground Chocolate instead of cocoa.) We ate some "soft serve" last night but I just had my first scoop of the "fully ripened" product. It is incredibly delicious! I am soooo glad Jeff wanted an ice cream maker for Father's Day. We will probably end up making more sorbets than ice creams, but when we do make real ice cream I am going to just be in heaven. Fattening, fattening heaven.
Friday, March 16, 2007
Tuesday, March 06, 2007
"We awe habing a picpic!"
(Picnic, that is.)
Last night we were talking to Wendy and Max, our new neighbors. Max wanted to play with Bridget but Bridget needed a nap. So I asked if he would like to have a picnic tonight and play with Bridget and Emma after dinner. He and his mom said yes, so we did!
I made breaded chicken tenders, rice (Max said he liked rice when I asked him what he likes to eat, but he actually ate more chicken than rice), chicken gravy, and veggies. The kids had apple juice and we grownups split a bottle of Martinelli's Sparkling Apple Cider. We all sat on a blanket and towel on the ground on the back patio area, except for Bridget, who sat in the baby rocker and was fed jarred baby food. While we ate we talked, and then we grownups cleaned up while Max and Emma both played with toys (they each have some outdoor toys stored on the patio, and played with each other's to their hearts' content. Max also taught Emma how to dump dirt with a toy dump truck.) Then we had the fruit cocktail cake that I had made, and some cookies and cream ice cream that Wendy brought. The kids played more while we finished clearing up, and then we said good night.
It was really fun! I love having neighbors we can hang out with, and Max and Emma seem to be fast friends already. I think that she was not very close to the last little boys who lived here because there were three of them, 4, 5, and 6, so they always played together, and also they were much rowdier than her, plus their parents smoked so I never wanted her in their apartment. Since Max is an only and Emma just has Bridget, who she loves but who is after all just a baby so far, and because Max is a much gentler, quieter kid, they seem set to become good friends. Also, Wendy doesn't smoke, so I don't care if Ems goes up there to play with Max. Anyway, it was great to eat outside (the weather has been nice) and have friends to share it with.
Last night we were talking to Wendy and Max, our new neighbors. Max wanted to play with Bridget but Bridget needed a nap. So I asked if he would like to have a picnic tonight and play with Bridget and Emma after dinner. He and his mom said yes, so we did!
I made breaded chicken tenders, rice (Max said he liked rice when I asked him what he likes to eat, but he actually ate more chicken than rice), chicken gravy, and veggies. The kids had apple juice and we grownups split a bottle of Martinelli's Sparkling Apple Cider. We all sat on a blanket and towel on the ground on the back patio area, except for Bridget, who sat in the baby rocker and was fed jarred baby food. While we ate we talked, and then we grownups cleaned up while Max and Emma both played with toys (they each have some outdoor toys stored on the patio, and played with each other's to their hearts' content. Max also taught Emma how to dump dirt with a toy dump truck.) Then we had the fruit cocktail cake that I had made, and some cookies and cream ice cream that Wendy brought. The kids played more while we finished clearing up, and then we said good night.
It was really fun! I love having neighbors we can hang out with, and Max and Emma seem to be fast friends already. I think that she was not very close to the last little boys who lived here because there were three of them, 4, 5, and 6, so they always played together, and also they were much rowdier than her, plus their parents smoked so I never wanted her in their apartment. Since Max is an only and Emma just has Bridget, who she loves but who is after all just a baby so far, and because Max is a much gentler, quieter kid, they seem set to become good friends. Also, Wendy doesn't smoke, so I don't care if Ems goes up there to play with Max. Anyway, it was great to eat outside (the weather has been nice) and have friends to share it with.
Odd Snacks
I'm having one of my favorite late-night snacks: corn and cheese. I know a lot of people think that it is very odd, but it is delicious. I dump a can of cream-style corn in a bowl, zap it in the microwave for about one and a half minutes, and then stir in about 1/4 to 1/3 cup shredded Mexican blend cheese (or three cheese blend; we always have either one or the other around.) Then I eat it with a spoon. Mmmmmm.
I have come up with some of the best snacks and sandwiches late at night, especially when hormonal. For instance, one of my husband's all-time favorites was invented when I was up late not sleeping and reading fanfic one night. Here's what you do:
Cut one piece of white pita bread in half to form two pockets. Using one or both (one is one sandwich), put in a generous handful of deli-shaved turkey. On either side of the turkey (next to the pita), put one or two (depending on size) bread and butter pickle slices. (Home-made are best, but if I don't have access to them I use Klaussen's that I have taken a little of the juice out of and added about 1/4 cup sugar to and shaken up. They're not quite sweet enough for me otherwise.) So now if you took a cross-section it would go bread, pickle, turkey, pickle, bread. Now, pull the turkey away from the pickle on one or both sides and drizzle down into it some Hidden Valley ranch dressing. If desired, repeat the ranch on the other side. (I do for my husband, don't for me.) Mmmmm. Sounds weird, but is really delicious; the mix of flavors and textures is excellent.
What are some of your favorite late-night snacks? What snacks or sandwiches have you invented that others think are weird when they hear about them, but are delicious?
I have come up with some of the best snacks and sandwiches late at night, especially when hormonal. For instance, one of my husband's all-time favorites was invented when I was up late not sleeping and reading fanfic one night. Here's what you do:
Cut one piece of white pita bread in half to form two pockets. Using one or both (one is one sandwich), put in a generous handful of deli-shaved turkey. On either side of the turkey (next to the pita), put one or two (depending on size) bread and butter pickle slices. (Home-made are best, but if I don't have access to them I use Klaussen's that I have taken a little of the juice out of and added about 1/4 cup sugar to and shaken up. They're not quite sweet enough for me otherwise.) So now if you took a cross-section it would go bread, pickle, turkey, pickle, bread. Now, pull the turkey away from the pickle on one or both sides and drizzle down into it some Hidden Valley ranch dressing. If desired, repeat the ranch on the other side. (I do for my husband, don't for me.) Mmmmm. Sounds weird, but is really delicious; the mix of flavors and textures is excellent.
What are some of your favorite late-night snacks? What snacks or sandwiches have you invented that others think are weird when they hear about them, but are delicious?
Thursday, December 21, 2006
Got it! *waves card wildly*
Remember me telling in my Thanksgiving post about the jell-o salad? My favorite part of holiday meals? The one I adore and have been asking for the recipe for for years? Well, I got my grandma's Christmas card today and inside was a note saying, "Here's the recipe you wanted. I left one at your mom's but didn't know if you got it." (NO, I didn't, thanks a lot, Mom!) And inside was a card with the recipe! Some of the ingredients are different than I expected, but it looks easy and I know it's wonderful! So here we are:
Grandma Norma's Jell-o Salad
(aka "Cranberry-Apple Salad")
Ingredients:
1 3-oz. package cherry gelatin
3/4 c. boiling water
1 8-oz. carton cherry yogurt
1 16-oz. can whole-berry cranberry sauce
1 small sweet apple, diced
1/2 c. chopped walnuts (optional)
Dissolve gelatin in water. Refrigerate and let start to jell (about 1 to 2 hours.) Mix in other ingredients, before gelatin is completely set. Refrigerate until set (about another 3 to 4 hours.)
Then send some my way. :D *does a happy dance*
Grandma Norma's Jell-o Salad
(aka "Cranberry-Apple Salad")
Ingredients:
1 3-oz. package cherry gelatin
3/4 c. boiling water
1 8-oz. carton cherry yogurt
1 16-oz. can whole-berry cranberry sauce
1 small sweet apple, diced
1/2 c. chopped walnuts (optional)
Dissolve gelatin in water. Refrigerate and let start to jell (about 1 to 2 hours.) Mix in other ingredients, before gelatin is completely set. Refrigerate until set (about another 3 to 4 hours.)
Then send some my way. :D *does a happy dance*
Subscribe to:
Posts (Atom)