A healthy snack for our little ones.

Last week I got this recipe from Mo's pediatrician. She suggested it in place of "those cheesy crackers that are so bad for our babies." Yeah.. um.. my babies NEVER eat those ;)

I decided to whip up a batch when we got home to see if Moses really would love them. And, gasp, he does! I have made them both with the graham cracker and without and I like them much better without. If you do leave it out add more flax seed! If you want to take these out and about I would go ahead and add the graham crackers, they are a tiny bit sticky without it.

1/2 cup nut butter

1/3 cup powdered milk

1-2 T honey or agave nectar

1-2 T ground graham cracker

1-2 T ground flax seed

Combine all ingredients in a mixer and mix until combined. Then press into small balls with your fingers. Store in the refrigerator.

Lactation cookies.

A few days ago I posted the recipe for Molten Lava Cakes! I started it months ago, so it is pretty far down in the feed. If you're interested, here it is!!

Go ahead, laugh. The name of these cookies is pretty silly, but all those breastfeeding mama's out there will appreciate the recipe! They are basically regular cookies (as in, not much healthier) but with the addition of flax and brewers yeast. They are yummy! I got the recipe from my wonderful lactation consultant and she got it from this website.

Here goes!

1 cup butter

1 cup white sugar

1 cup firmly packed brown sugar

4 T water

2 T flax meal

2 eggs

1 t vanilla

2 cups flour

1 t vanilla

2 cups white flour

1 t baking soda

1 t salt

3 cups oats

1 cup chocolate chips

2-4 T brewer's yeast (I used four and couldn't tell at all)

Preheat oven to 350.

Mix the flax seed meal with water and let sit for 3-5 minutes

Beat butter, sugar and brown sugar well.

Add flax seed mix and vanilla, beat well.

Sift together flour, brewer's yeast, baking soda and salt.

Add dry ingredients to butter mix.

Stir in oats and chips.

Scoop onto baking sheet.

Bake for 12 minutes.

Let sit for a couple of minutes then remove from tray.

Flourless Dark Chocolate Almond Cookies

I have my BFF Lindsay to thank for this one!

1 cup unsalted almond butter (if you don't have unsalted, simply omit the 1/4 tsp salt)

3/4 cup sugar

1 large egg

1/2 tsp baking soda

1/4 tsp salt

3 oz dark chocolate

Stir ingredients together and bake for 10-12 min at 350 and enjoy.

Scalloped Potatoes

I love these potatoes! This is the basic recipe, but you could add ingredients, change the cheese or seasonings to your taste. It requires some extra baking time, but I think it's worth it!

Ingredients:

4 large potatoes

1/4 cup butter

1/2 lb cheddar cheese, shredded

1 cup diced onion

1 T salt

1 t pepper

Paprika

About 2.5 cups milk

Preheat oven to 450. Butter 12x8x2 baking dish.

Set aside 1/4 cup of cheese for the top.

Peel and slice potatoes and put a layer in the bottom of the baking dish. Dot with butter, sprinkle thickly with cheese, onion, salt, pepper and enough paprika to redden. Do this until you have four layers. Pour the milk in, just up to the top row of potatoes.

Bake at 450 for 10 minutes, then reduce heat to 350 and sprinkle on reserved cheese. Bake until tender, about 2 hours.

The Budget Minded Momma's Dion's

I am always open to a last minute meal idea that's affordable and NOT from a fast food joint! Mostly because occasionally at least once a week the unexpected comes up. And as much as I'd love to drop $20 on dinner at Dion's, sometimes it's just not in the budget. So, I go to the next best thing...Did you know you can buy Dion's pizza dough and sauce for just under $4?? You can even CALL IT IN AND PICK IT UP AT THE WINDOW. 

It's as easy as bringing it home, rolling it out, shredding a block of mozzarella and adding whatever toppings you have on hand! We bake ours on a pizza stone at 450 degrees for about 13 minutes-taking care to make sure the cheese doesn't burn at the end. (Lightly cover with foil if it starts to get too brown.} Paired with a salad or fresh veggies, dinner is still on the healthier side and the limited prep-work makes clean up a breeze. And it only costs around $6!

Helpful Tips: 

• The amount of sauce that our Dion's gives us really can cover two pizzas, not just one. So if you find yourself in the same situation, pour half into a freezer bag, date and label, and toss into the freezer for the next time.
• I try to always keep several different types of cheese on hand mostly because cheese makes pretty much anything taste good! It can be expensive and a pain to do so when you're shopping at a grocery store though. Although pretty affordable when a store has it on sale, the non-sale price can easily soar to around four dollars. I try to avoid this by buying from one of my favorite stores of all time. Target. The store brand is always under $2 for a 8oz. which makes it very easy to stock up and at anytime!. My three standards that you'll usually find in my fridge are Cheddar, Monterrey Jack, and Mozzarella. Between keeping those three on hand, I am usually covered when it comes to a last minute meal!
• And for those of you not in Albuquerque, check with your favorite locally owned pizza joint! Their answer just might surprise you! 

Oatmeal Cinnamon Chip Cookies

Giant. 

Soft. 

Cinnamon Chips.

  Raisins.

Oatmeal.

 What's not to love?

 

INGREDIENTS:

1 cup (2 sticks) butter or margarine, softened

1 cup packed light brown sugar

1/3 cup granulated sugar

2 eggs

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2-1 teaspoon of cinnamon

2-1/2 cups quick-cooking oats

1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips-I found mine at Albertsons

3/4 cup raisins

DIRECTIONS:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cinnamon, and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Our Favorite Potato Soup

This truly is a favorite around here. Jeremiah asks me to make it regularly! I usually have the ingredients on hand and it's fairly inexpensive!

Ingredients:

Turkey bacon

1 T butter

half an onion

a clove of garlic

3 T AP flour

1 t salt

1 t dried basil flakes

1/2 t pepper

3 cups chicken broth

2 large baked potatoes, cooked and diced

1 cup half and half (whole milk works, too)

1/2 tsp hot sauce

sour cream and cheese to garnish

Directions:

Dice and then saute the turkey bacon (I use about half a package) and set aside. Melt butter in the pan and then cook the onions and garlic. Add the flour, salt, basil and pepper and stir to combine. Slowly add the chicken broth and bring to a boil. Boil for a couple of minutes. Add potatoes, half and half and hot sauce. Allow to get hot, but not boil. Garnish and serve!

Original recipe here!!

Nutella Crescent Rolls

Nutella, oh how I love it. Sarah sent me this recipe and it was so yummy and so easy! I had to share!

Ingredients:

1 package crescent rolls

Nutella

sliced almonds

sugar

Directions:

(Each package of crescent rolls has a different temperature to be cooked at and recommended cooking time. Be sure to check your package! It will take a couple minutes less than recommended cooking time.)

Roll out each crescent roll and spread on the Nutella goodness. Sprinkle on the sliced almonds and roll it up. Sprinkle with sugar. Place on a cookie sheet lined with parchment paper and bake.

Stand by for a delicious treat!

Minestrone Soup

This soup is comforting and delicious but also very quick and versatile when dealing with dietary restrictions! This is a recipe easily made Vegetarian, Gluten Free, or Extra Hearty to fill even the hungriest diners! Hope you enjoy our favorite Minestrone Soup!

INGREDIENTS:
1 tbsp olive oil
1 pound buffalo/beef
1/2 yellow onion chopped
3-4 garlic cloves grated or chopped
1-2 carrots chopped
1-2 stalks celery chopped
6 cups chicken stock
1 can kidney beans
1 can cannelloni beans
1 large can tomato sauce
1 small can diced tomatoes (or I sometimes use chopped fresh tomatoes with the other fresh ingredients)
1 heaping tbsp oregano
1 tsp basil
1 tsp thyme
1 tsp marjoram
1 cup of mini shells pasta (or whatever kind you like)

DIRECTIONS:
Using a large soup pot over medium-high heat brown the meat. Salt and pepper generously. Add the fresh ingredients and cook until tender. Add stock, tomato sauce, diced tomatoes and beans. Bring these ingredients to a boil and then lower to simmer for 20 to 30 minutes. Add the spices along with any salt and pepper right at the end. If serving immediately add the pasta at the end of cooking time and serve when pasta is al dente. Top your bowl with a healthy amount of Parmesan Cheese!

For the pasta portion I tend to do the following:
Cook your pasta of choice separately in salted water until al dente. Add to the soup per bowl and then combine with cooled soup for storage. This keeps the pasta from getting overcooked and is also a way for me to keep this meal Gluten Free using Ancient Harvest GF Pasta and Kurt to get extra protein using his Barilla PLUS Pasta without having to make two separate dinners!

Caprese Salad

With summer's tomatoes at their peak, a simple {no cook!} recipe to help your family gobble them up!

INGREDIENTS:

1 Large Beefsteak or Heirloom tomato, or 2-3 of a smaller variety

1 package Fresh Mozzarella {Not mozzarella cheese!}

Handful of fresh basil

Salt and pepper 

Olive oil 

Balsamic Vinegar

DIRECTIONS: 

Slice mozzarella and tomatoes and alternate on plate. Depending on how much you enjoy the taste of basil, place basil between slices OR chiffonade basil and sprinkle on top. Salt and pepper according to taste. Drizzle olive oil and vinegar over just before serving. Best eaten fresh and on the same day!

Whole Wheat Pigs in a Blanket

A while back, I came across a recipe for pigs in a blanket over at this lovely blog! And while the recipe credit came from another lovely blog, I was grateful for the dinner idea nonetheless!

I must say, while I've never been much of a pig-in-a-blanket kinda person, these have changed my mind completely. Truly a new favorite around here!

Whole Wheat Pigs in a Blanket

Original recipe here! 

 Note: One dough recipe makes enough for one pack {8 count}of hot dogs. Time Saver: Double the dough and refrigerate half for homemade cinnamon rolls or dinner rolls the next day!

In mixing bowl let set for a few minutes:
• 2 1/4  t. yeast
• 1 c. water

With whisk attachment (or by hand) add:
• 1/4-1/2 c. sugar
• 1 1/4 t. salt
• 1/3 c. canola oil
• 1 egg, well beaten

Beat 'til foamy.

Add one cup at a time:
• 2 c. unbleached flour

Switch to bread hook and add:
• 2 c. whole wheat flour (all white flour is fine, too)

Allow bread hook to knead until it reaches a smooth and elastic consistency. Add a touch more flour if too sticky. Allow to rise for 1.5 hours or 'til doubled in size.
Cut dough into (small) fist sized blobs.
Flatten your dough blob, place your DRY frank in the middle, slice a few slits and cris-cross those little dough arms for a nice braided effect. Click here for step by step tutorial!
Let them rise for about 20-30 minutes. If you have the time, brush on an egg wash (whip an egg and add a splash of water) and sprinkle with Kosher salt to make them shiny and pretty.

Bake at 375 degrees for about 8 minutes, then reduce heat to 350 degrees and bake another 5 minutes or 'til golden brown. (Or 350 convection for about 15 minutes.)

Delicious Green Beans

The garden is finally producing (well, not the tomatoes, what's up with that.. anyone else??). I'm embarrassed to admit that I had an "oh dear" moment this week when I realized I was going to have to harvest everything. It's a good problem to have :)

The green beans are going crazy. Part of the reason we planted so many was that Jeremiah loves them, but you can only eat the same thing the same way for so long. So, I'm trying out new ways of cooking them. I really loved these! They are basically P-Dub's recipe, but I changed it up a bit. Sorry, P-Dub, there is no lard in this kitchen.

Isn't it lovely?

I didn't share. Yes. I ate all of these. I'm a bit embarrassed. And to my credit it took me all afternoon. Does that make it any better?? No. Not really.

It was a bad decision on so many levels.

Here we go!

Ingredients:

3 slices turkey bacon, chopped

1/2 white onion, chopped

1 clove of garlic, minced

1 pound trimmed green beans

1/2 large tomato, chopped

1 cup hot water

2 t. chicken base

kosher salt, to taste (I used about 1t.)

How to:

Cook the turkey bacon until brown, and then add in the onion and garlic. Cook until the onion is soft. Add in the green beans and tomatoes. Mix together the water and chicken base then pour into the pan. Sprinkle with salt. Cover, but leave vented, and let cook about 50 minutes, stirring occasionally. I let the water evaporate so that everything would get brown and delicious.

Enjoy!

Ginger Chicken Wings

I got this chicken wing recipe from my friend, and fellow blogger, Rochelle! She toted them as the best wings she's ever had so I begged for the recipe. I'm so glad that I did because our family gobbled them right up! 

Note: I found that a couple added steps made the recipe a lot more conducive for summer cooking. First, I doubled the glaze and used to not only coat the chicken but also to drizzle a bed of iceberg lettuce and carrot slivers. Second, I covered a baking sheet completely in tin foil and cooked the wings outside on my BBQ grill. I don't know about you but the last thing I wanted to do was run my oven for an hour at 400 degrees! They turned out great and my house stayed cool. Total win-win!

 

INGREDIENTS: (Halved from what the original recipe called for)

2.5 pounds chicken wings, cut into 2 sections each, wing tip discarded 

salt and fresh ground black pepper to taste 

1 tbsp hot sauce 

1/2 tbsp vegetable oil 

3/4 cup all-purpose flour 

non-stick canola oil spray

For the glaze: (half these ingredients if you don't want extra for the dressing)

3 crushed garlic cloves 

3 tbsp finely grated fresh ginger 

1/4 tsp cayenne pepper, optional 

1/2 cup rice vinegar 

1/2 cup packed brown sugar 

2 tsp soy sauce

DIRECTIONS:

Preheat oven to 400 degrees F. or set grill to med-high.

Place the chicken wings in a large mixing bowl, and season generously with salt and fresh ground black pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour to a large plastic bag, add the wings and shake thoroughly. The chicken wings should be very lightly dusted with flour.

Cover a half-sheet pans with foil, and spray well with the canola oil. Distribute the chicken wings evenly on the pans, and spray the wings with the canola oil to coat. Bake  for 30 minutes, turn the chicken wings over, and bake for another 30 minutes, until browned and crusty OR place baking sheet on grill, checking wings regularly to make sure they don't burn! Grill until juices run clear.

While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter or onto a bed of greens. .

Pesto Pasta

This is our go-to summer pasta. It's fast, fresh and so healthy. As a bonus, my toddler and husband love it! We like it with chicken, tomato and fresh Parmesan, but it would be wonderful with any combination of ingredients. There are no set amounts, I just throw in what I have so all measurements are approximate.

Ingredients:

1 recipe pesto

1 box of whole wheat pasta, cooked

2 chicken breasts, cubed

4 Roma tomatoes, chopped

fresh Parmesan

salt and pepper to taste

Add all the ingredients together and serve! It's delicious warm or cold.

Pesto!

I have a lot of basil. If this wasn't enough...

I have this...

And isn't this lovely???

I've been waiting and waiting to use it. Seeing howI have so much I shouldn't be waiting at all, but I've been rationing it, afraid it would run out. It's silly, but true! In the last week, however, it started to flower. I had no choice but to bust out the food processor and get to work!

My mother in law has an excess of spinach in her garden so we were thinking that next time I make some pesto I'll add 2-4 cups of spinach in. It will make it that much healthier and will still be delicious!

And don't be fooled into thinking that you have to use pine nuts. Almonds, peanuts and walnuts all work wonderfully! I'm a big fan of using walnuts!

Ingredients:

2 cups of basil leaves, packed

2 cloves of garlic

1/4 cups nuts

2/3 cups oil (you can use slightly less)

1/4 to 1/2 cup grated Parmesan cheese (I don't add the cheese and it's still wonderful!)

salt and pepper to taste

How to:

Pulse the basil, garlic and nuts in a food processor until coarsely chopped. Add in the oil and pulse until smooth. Transfer to a bowl and stir in the cheese.

*If you don't want to use the pesto right away only add in about 1/2c of oil and don't add in the cheese. Once the pesto is processed put it in an air tight container and pour the rest of the oil over the top to prevent browning. When you're ready to use stir together and add the cheese.

*If you want to freeze the pesto add in all of the oil, but not the cheese. I pour the pesto in an ice cube tray and freeze then transfer to a freezer bag. It will keep up to 3 months in the freezer.

**Update! Tonight I made this with 1/2 cup olive oil, one clove of garlic and a handful of spinach (and kept the rest of the ingredients the same.) It was wonderful and this way I was able to sneak spinach into Mo's dinner!**

Great Grandma Pearl's Angel Food Cake

I can honestly say that this cake recipe falls into my top five dessert recipes! It is just THAT GOOD! Last summer, I came across it in the very, very back of a Food and Wine Magazine. There was no picture and the size of the recipe almost seemed more like they were trying to fill a spot than sell their reader on a old family recipe. Alas, some very ripe peaches spurred me to try it and I was instantly wowed! While quite a bit more comprehensive than just your average box mix, the end result is worth it!

INGREDIENTS:
2 cups egg whites (from about 16 large eggs
2 teaspoons cream of tartar
1/2 teaspoon salt
3 cups sugar
2 cups cake flour
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
5 peaches, sliced into thin wedges (any fruit could be substituted)
Lightly sweetened whipped cream, for serving

DIRECTIONS:

For a quick tutorial on whipping egg whites click here!

1. Preheat the oven to 325°. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in 2 1/2 cups of the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
2. Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts. Scrape the cake batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any air bubbles. Tap the cake pan once or twice on a flat surface.
3. Bake the cake in the center of the oven for 20 minutes. Increase the oven temperature to 350° and bake the cake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let the cake cool completely.
4. Meanwhile, toss the peaches with the remaining 1/2 cup of sugar and refrigerate, stirring occasionally, until juicy, for at least 1 hour or up to 4 hours.
5. To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and serve with the peaches and whipped cream.

The Quest For a Cereal Bar

Right now, one of the most highly prized snacks in our house is the Kashi TLC Cereal Bar. My boys would eat them all day, every day, if I let them! As much as that would not suffice nutritionally, it would also not work financially. Being that those sweet little treats run anywhere between $3-$4.50 a box, it works out to be about $.50-$.75 a bar! That habit can get expensive quick! So I did what any mom with internet access would do. I Googled it. And so began my quest for a cereal bar recipe.

While these bars are not anywhere CLOSE to the beloved cereal bar, they really were good! They sort of boasted a little bit of shortbread, which paired deliciously with the preserves! So while I was a little bummed that they seemed to lead me astray, I guess you gotta start somewhere...and there's not a one left!

INGREDIENTS:
1 cup butter {softened}
1 cup brown sugar
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 cups oats
1 teaspoon almond extract
16oz. preserves of choice

DIRECTIONS:
Cream margarine and sugar. Add dry ingredients. Mix well. Add almond extract. Press 3/4 of crumb mixture into greased 9 x 13 pan. Spread with preserves. (*Use Strawberry, raspberry, peach or other favorite). Sprinkle with remaining crumb mixture. Bake at 350* for 20-25 min. Cool and cut into bars.

Molten Lava Cakes

It seems like a long, long time ago that Jeremiah and I lived on the little island of Molokai. We rented a house on the west end of the island, about 30 minutes from town. There was a little town, Maunaloa, not too far from the house. The Lodge was in Maunaloa. Oh how I loved The Lodge. It had a little restaurant that overlooked the prairie (yep, a prairie on a tropical island, weird, right?) and you could see the island of Oahu in the distance. About once a week Jeremiah would take me to The Lodge for dessert at sunset. We would share coffee and a lava cake with mac nut ice cream while we watched the sunset. Sigh, what sweet, sweet days those were. To this day lava cakes are our favorite dessert. This is our favorite recipe, and believe me, I've tried a lot of them!

Ingredients:

4oz semi-sweet baking chocolate

1/2 cups butter

1 cup powdered sugar

2 whole eggs

2 egg yolks

6 T flour

Instructions:

Preheat oven to 425. Spray 4 custard cups with Pam and set on a cookie sheet. Melt chocolate and butter - you can do this on the stove, in the microwave, whatever. Stir in the sugar. Whisk in the eggs and egg yolks (make sure the butter/chocolate mixture isn't too hot!). Stir in the flour. Divide the mixture between the cups. Bake for 13-14 minutes until the sides are firm and the center is soft. Let stand 1 minute. Invert the cakes onto a plate and serve with your choice of toppings. Whipped cream, ice cream, chocolate or caramel syrup. Yum!

Sweet Soy Marinated Chicken

This is one of the meals I froze before Sarah was born. The first time I served it with edamame and I think that is best. Regardless of which veggie you choose, pair it with brown rice and it is almost as good as a Teriyaki Chicken Bowl! AND Moses will eat the chicken - that's a big deal around here!

Ingredients:

2 1/2 pounds boneless, skinless chicken pieces (breasts and/or thighs)

Marinade:

1 cup honey

3/4 cup soy sauce

2 T crushed garlic

1 teaspoon ground ginger

Warm marinade ingredients in the microwave until honey is melted, about 1 1/2 minutes. Pour over chicken in freezer bag, label and freeze. When thawed, pour into baking dish, cover with foil, and bake for 30 minutes at 350 degrees. Uncover, turn chicken and bake an additional 30 minutes.

Freeze in: 1-gallon freezer bag

Makes 4 servings

From Once a Month cooking by Mimi Wilson and Mary Beth Lagerborg

Baking tip: How to have homemade cookies in a snap!

I love feeding my family homemade treats. If they're eating sugar, I'd like to know it's from my own kitchen and not some high fructose corn syrup concoction. I don't, however, need a few dozen cookies laying around my house at any given time! So when I make cookies I will bake up a few and then scoop out the rest, using a miniature ice cream scoop, and pop the whole tray in the freezer for a couple of hours. Then I just put the cookies in a freezer bag, label them, and stick them in the freezer for future use! In just a few minutes we can have a yummy, warm, homemade cookie!

Happy baking!

Summer Orzo Antipasto Salad

Now that it's officially BBQ Season it's time to break out the fresh, light side dishes. This salad combines all of my favorite antipasto ingredients in an easy to eat pasta salad that goes great alongside a juicy burger or brat! It is easy to make, can be served chilled or room temperature and tastes just as good (if not better) the second day! I think olives, red onion and garbanzo beans would be good additions to this recipe as well.

Summer Orzo Antipasto Salad:

2 cups Orzo prepared according to package instructions then chilled (makes about 5 cups cooked pasta)

1 (8.5 oz.) can artichoke hearts, drained and sliced

1 stick pepperoni or salami, diced
1 c. Monterey Jack or Provolone cheese, diced
1 pt. cherry or grape tomatoes cut in half
1 red bell pepper, diced

½ cup toasted pine nuts

Toss all ingredients (except dressing) in a large bowl. Add dressing and toss. Transfer all to a large bowl. Refrigerate for at least one hour

ANTIPASTO DRESSING:

3 med. cloves garlic, crushed or grated
3 tbsp. chopped fresh basil
1/2 tsp. oregano
1 tbsp. fresh parsley
1/2 teaspoon salt (or to taste)
pepper to taste
1/4 c. balsamic vinegar
1/4 c. red wine vinegar
1 c. olive oil

*image from: nowsonexitmusic.wordpress.com/2008/12/

Strawberry Chicken Salad

I am a huge fan when it comes to serving something grilled over a bed of greens. Don't believe me? Check out here, here, or here! Told ya! Really, though, I think it's one of the easiest things to do for dinner. Not to mention, there's minimal mess, it's healthy, and it doesn't heat up the kitchen on already warm days. This salad is no exception! It's a simple combination of ingredients so make sure they are all fresh! We like to pair it with a slice of french bread and a glass of Kim Crawford Sauvignon Blanc.

INGREDIENTS:
Chicken breasts (pounded out to uniform thickness, salted and peppered)
Spring mix
Strawberries (sliced)
Crumbled feta cheese
Sliced almonds
Raspberry Vinaigrette (We like Annie's Naturals)

DIRECTIONS:

Pound out chicken breasts between two pieces of wax paper until uniform thickness is achieved. Salt and pepper and then grill until cooked through. Allow chicken to rest for 10 minutes before slicing. While chicken is resting assemble spring mix, sliced strawberries, cheese and almonds. Top with sliced chicken and dressing.

It's Grillin' Season

What's your go-to marinade?

Aussie Burger

Now that my mom lives in Colorado with her husband and my dad has retired with his wife in Chama, my house has sort of become a hub for my all our family get-togethers. At least one Saturday night a month is filled with dinner with my siblings too. It's always a wonderful time; laughing and eating and just generally enjoying our time together! This last Saturday, when we all met here for dinner, my sister and bro-in-law graciously offered to bring the fixings for what they referred to as, "one AMAZING burger." Always up for trying something new, the rest of us agreed and started dividing up the cooking chores. And while this Aussie Burger took a lot more prep than the usual pickles and lettuce, the end result was shockingly mouthwatering and left us all with very full bellies and the ability to say that we have indeed tried a burger the Aussie way. The ingredients didn't quite leave us short for dinner conversation, either!

INGREDIENTS:

1 lb. 85/15 hamburger meat (shaped into 4 quarter lb. burgers and grilled to liking)
Hamburger buns (toasted)
1 can pickled beets
1 yellow onion, sliced into rings and grilled
4 eggs, cooked to over-hard
1 can of sliced pineapple (grilled)
4 slices of soft cheese (we liked Gouda)
BBQ sauce of choice
8 slices cooked Bacon

DIRECTIONS:

Grill hamburger patties to liking. Move to back of grill and top with slices of cheese, onions, and cooked over-hard egg. Once heated through, remove from grill and top with pineapple, beets, and bacon. Serve over toasted bun spread with BBQ sauce. Try not to laugh when you take your first bite :)

THE Gold Bar-Updated!

I have been absolutely dumbfounded over the amount of traffic and comments that the APS Gold Bar has brought through Chow City! More than five completely random people have left comments saying something along the lines of, "You don't know how long I searched for this" or "No one but APS kids understand!" Isn't that hilarious?! What a strange bond to have with complete strangers! An undying love and total allegiance for an elementary school treat! Anyway, one of those Gold Bar hounds left the following recipe in comments and being a fellow guru, I had to try it.

Let this be the evidence of how good they were...there are NO PICTURES of them because we ate them that fast. They were amazing! So if you want a blast from the elementary/middle/high school past, make these! And as for the blogger who left this recipe-THANK YOU-from the bottom of my primary education heart!

INGREDIENTS:

2 cups crunchy peanut butter

2 cups Rice Krispies

2 cups powdered sugar, sifted

4 tablespoons melted margarine or butter

2 tablespoons light corn syrup

1 1/2 cups chocolate chips (melted)

DIRECTIONS:

Method: Mix peanut butter, Rice Krispies, powdered sugar, melted margarine, and light corn syrup until well blended. Press mixture evenly into a 9-by-13-inch pan that has been lined with plastic wrap over light oil. Melt chocolate in double boiler. Spread evenly over Rice Krispie mixture; chill until set but not hard (chocolate will begin to lose its shiny appearance). Cut into pieces of desired size. Return to refrigerator until chocolate has hardened completely. Remove from pan and store in tightly covered container in refrigerator until ready to serve.

P-Dub's Brisket

This was my first brisket attempt. I was nervous. For one, the meat was expensive and I really didn't want it to go to waste. Two, I was making it for a group of people.. I wanted it to be delish! Leave it to the Pioneer Woman to come through for me! I made her Passover Brisket and not only was it easy, but it was very, very good. My husband even called me from work while he was eating the leftovers just to tell me how wonderful it was! Next time (and there will be a next time!) I think I will use one 12oz bottle of chili sauce and one 12oz bottle of BBQ sauce. Also, I read in the comments section of PW's blog that it is best to cook the brisket the day before you plan to serve it. This requires way too much self control for me, but I think it would be worth it if you can manage to not eat it when your home smells so wonderful!!

Ingredients:

6-8 pound brisket, trimmed of fat

24 oz ketchup or chili sauce

1 package of dried onion soup

1 cup of water

Directions:

Place the meat in a large baking dish. Combine the other ingredients and pour over the top. Cover and let the meat marinate for about 24 hours. Bake, covered, in a 275 degree oven for 6-8 hours (depending on how many pounds of meat). I tested the meat around 6 hours into the baking time with two forks to see how tender the meat was. When it's done, cut the meat against the grain! Voila!

Classic Lemon Squares

This lemon square recipe is from my friend Crystal's blog, Inspirational Ingredients, and let me tell you they are AWESOME! In my opinion, it's the perfect blend of texture and taste! So while it may seem a little lame to post a recipe from another friend's blog, I just couldn't resist! They are just too good to not pass on! And in case you're interested Crystal has lots of other amazing recipes on her blog too! So head on over and check her out!

Note: I was actually out of lemons and lemon juice so I used some key lime juice I still had from our trip to the Keys. I then topped the bars with toasted coconut right after they came out of the oven. The were delicious but I still think nothing can replace a classic lemon square! If you'd like to try them, however, just substitute the lemon juice for key lime and top with desired amount of toasted coconut and powdered sugar immediately after the bars come out of the oven. Refrigerate and slice according to the recipe's directions.

INGREDIENTS:

For the Crust:
1 1/2 sticks Butter
2 cups all-purpose Flour
1/4 cup packed Brown Sugar
1/4 cup Confectioners’ Sugar
1/4 tsp. Salt

For the Filling:
4 Large Eggs Plus 2 eggs yolks
2 cups Granulated Sugar
1/3 cup all-purpose Flour
1 tsp Lemon Zest
1 cup Lemon Juice

DIRECTIONS:

Pre-heat Oven to 350 degrees. Grease a 9×13 in pan with vegetable oil, Next line pan with aluminum foil and grease with vegetable oil as well.

First Make the Crust: Combine Butter, Flour, Sugars and Salt until incorporated, the recipe uses a food processor but I didn’t want to get it out so I used my mixer, it think either will work fine. Next Press mixture evenly into bottom and about 1/2 inch up the sides of the pan. Bake until golden brown about 25 minutes.

While the crust is baking make the filling: Whisk the Whole Eggs and Yolks, Sugar and Flour together until smooth. Whisk in lemon zest and juice.

When Crust is ready, remove from oven and pour filling over hot crust. Reduce oven heat to 300 degrees. Return squares to oven for 35-40 minutes or until “just set." (The top of mine looked very dry and powdery when it was finished baking).

Lastly, let the bars cool on a rack then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice, dust with confectioners’ sugar before serving.

Source: Recipe Adapted from Food Network Magazine March 2010 issue

The Barefoot Contessa's Coconut Cake

I made this cake for Easter and it was absolutely fabulous! The cake, which was more like pound cake, was dense and moist and the frosting was AMAZING. Overall, a lovely addition to our Easter meal and a recipe that I will be making several more times!

I found this tutorial to be helpful in making my cake, as well!

INGREDIENTS:

nocoupons3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

FOR THE FROSTING:

1 pound cream cheese, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut (I chose to not measure the coconut here and instead just covered my cake entirely!)nocoupons

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Adapted from Ina Garten's Coconut Cake recipe.

Mrs. Vicki's Chicken

This is a recipe that I received at a bridal shower. In an attempt to make it healthier I have tried replacing the butter with egg, but butter really is best. The recipe is for whole chicken breasts, but I like to cut them into smaller pieces. If you do this, adjust the cooking time to 15 or 20 minutes.

Ingredients:

1/3 cup butter, melted

1 T country dijon mustard (I like to use the spicy kind)

1/4 t salt

1/4 t ground pepper

2 cloves garlic, minced

14 (approximately) Ritz crackers, crushed

4 boneless, skinless chicken breasts

Directions:

Preheat oven to 400 degrees.

Stir together first five ingredients in a shallow bowl. Put crackers in a shallow bowl or on wax paper. Dip chicken in butter mixture and then in crackers.

Bake on foil lined cookie sheet for 30-35 minutes.

Resurrection Cookies

My cousin recently sent me the recipe for these cookies and I was immediately inspired to make them this year with my boys! Although the magnitude of Christ's sacrifice on the Cross extends exponentially beyond just baking these simple cookies, it still is a practical way to help teach our children about the Truth and focus behind Easter Sunday, Christ's death and resurrection! And while we understand that it is only God who can call us to His saving grace, we also know that he uses means. In the words of Noel Piper in her book, Treasuring God In Our Traditions, "He uses God-centered traditions and Bible-saturated family patterns and grace-laden heirlooms. Only God can give our children a taste for the sweetness of God. Only God can awaken them to his worth. But year in and year out there are traditions that show them: God is our Treasure. "

INGREDIENTS:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
Pinch of salt
1 cup sugar
Ziploc bag
Wooden spoon
Tape
Bible

DIRECTIONS:

Preheat oven to 300 degrees (this is important-don't wait until you're half done). Place pecans in ziploc bag and let children beat them with a wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3

Let each child smell the vinegar. Put 1 tsp. of vinegar into mixing bowl. Explain that when Jesus was thirty on the cross He was given vinegar to drink. Read John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John: 10:10-11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain the sweetest part of the story is that Jesus died because He loves us and He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60

Put the cookie sheet in the oven. Close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9

Pray together as a family thanking God for the perfect Lamb

Slow Cooker Sweet and Spicy Pork with Bok Choy

Another Real Simple recipe but this one is for your crock pot. Make sure you avoid getting carried away with the chile garlic sauce, like I did, otherwise your dinner will be too spicy to eat!

INGREDIENTS:

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket. I would suggest maybe a 1/2 tablespoon if you are feeding children or if you don't like spicy food. This stuff is NO JOKE!)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (I used a couple shakes of cinnamon, clove and seasoned pepper)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces (I used thick cut pork chops. A lean beef, like sirloin, could be substituted, as well.)
1 cup long-grain white/brown rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

DIRECTIONS:

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

See the original recipe here!