Something new....

In a mere 13 weeks my family and I will be returning to Iowa to once again participate in some of our Fall traditions.  I cannot explain how excited I am, even if it means driving many, many miles.  We'll be traveling to Gays Mills, Wisconsin to visit the apple orchards and purchase some yummy baked goods.  Just think, warm apple cider doughnuts melting in your mouth.  Buttery cashew brittle, the best I've ever had! Cheese curds so fresh, they squeak when you eat them! And, of course apples.  Fresh, sweet Honey Crisp apples.  I'm drooling just thinking about all of these wonderful things.

We'll also be venturing to Kroul's Farm.  It's a little family place between Mt. Vernon and Iowa City.  Every year when it gets close to October, they set out all the pumpkins they've grown for everyone to walk though and pick their favorites! They also have a corn and hay bale maze, silly painted murals to stick your heads through and snap goofy family photos, and even a few farm animals to pet.  This was a tradition I started when Gage was a baby, and we never missed a year until we moved to Texas.  It's been sad, and a bit difficult finding things that live up to these traditions, so going back will be sure to give me a big dose of happy.

^^The boys @ Kroul's^^

^^Photo op.  My oldest, my niece, and my youngest.^^

Traditions are nothing without family.  They're the most important part.  It would be great if our whole family could get together to do this all again! By the time I get back, I'll have a new nephew that will only be a few months old.  I'll get my baby fix! Heck yes!

Anyway, the point of all of that was to tell you that I definitely need to get back in shape before heading home.  I need to do it anyway, but this is totally going to motivate me.  I need that extra stress to make me do it.  Yes, everyone says you should do it for yourself.  Well, this self is lazy and a procrastinator.  I admit it.  Sad but definitely true.  The last time I made the big push was when I was going to see one of my best friends from high school.  Speaking of, our 15 year reunion is this year.  Yikes!

^^ Skinnier me on our honeymoon in NY^^

Today is Day 1.  Breakfast was delish! I've been reading a new blog called Iowa Girl Eats.  It's freaking amazing, and I love it! It's my new BFF.  Yes, I'm going that far. 

Today I made a the Green Monster for breakfast.  IT.WAS.AWESOME.  Please do not let the fact that it has spinach in it deter you from making this shake.  It is so, so, so, so good! You really can't taste the spinach.  I was a little concerned with using unsweetened vanilla almond milk, but it's actually really good.  Just the right amount of sweet.  Also, I recommend cutting the frozen bananas into one inch pieces.  Makes it a little easier to blend together.  Well, enough with the talk, here's the recipe!

IGE's Green Monster

In the mix:

• 1/2 scoop vanilla whey protein powder
• 1/2 Tablespoon chia seeds (I couldn't find these in my local store, so I used 1 Tbsp of ground Flax)
• 1 cup unsweetened vanilla almond breeze
• 1 Tablespoon almond butter
• 1 frozen banana
• enough spinach to fill the blender to the top!

In the blender I placed the almond milk first, then all the others except the spinach and banana.  Spinach next.  Then, I put the blender top in the fridge until morning.  You don't need to do this.  She mentions doing it this way, making it easy to blend before work.  Then, after you blend everything down, you add the frozen banana and blend away until it's all smooth and creamy!

There are so many more recipes on her site that I'm going to be trying along this 13 week journey.  I promise to keep you posted every day!

For now, I have a ginormous migraine and must go.  This screen is giving me shooting pains through my eyeballs! Yikes! Hope y'all have a great day.  Try the Green Monster, you'll love it!

 

Warm weather moving in.....

It was such a beautiful Spring day! A little windy, but by the end of the day, the sun was out and the grill was heating up.  The other half has been telling me for the past few weeks now that he prefers to have grilling on the meal plan for most of the week.  Coming up with recipes that would accommodate his request has been a challenge.  Tonight was a fairly easy recipe.  One that I would say could even be done during the week.  Hope you enjoy!

Grilled Chicken-and-Veggie Tortellini

Total: 32 minutes
Yield: Makes 4 servings

Ingredients

• 4  small zucchini, cut in half lengthwise (about 1 1/4 lb.)
• 2  skinned and boned chicken breasts (13 oz.)
• 1  tablespoon  freshly ground Italian herb seasoning
• 1  (19-oz.) package frozen cheese-filled tortellini
• 1  (7-oz.) container refrigerated reduced-fat pesto
• 2  large tomatoes, seeded and chopped
• Garnish: grated Parmesan cheese

Preparation

1. Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning.
2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6 to 8 minutes on each side or until tender. Grill chicken 5 to 6 minutes on each side or until done. Remove from grill; let stand 10 minutes.
3. Meanwhile, prepare tortellini according to package directions.
4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Serve immediately. Garnish, if desired.

http://www.southernliving.com/food/whats-for-supper/easy-pasta-recipes-00400000066124/page29.html

Again, super easy and very yummy.  This recipe may be a little better later in the season, as zucchini was a little hard to find.

Well, that's all I have for tonight! Working Saturday wore me out, so I'm off to bed early tonight.  Planning on a steak salad tomorrow night, so I'll post again if that turns out well.  It sounds like it's going to be great!  Hoping you had a wonderful weekend with your family and friends!

Reality check.....

I really don't know how people with kids find time to blog! Not only that, but some of the people I've been following have multiple blogs along Twitter accounts, not to mention a few other social media sites.  Sheesh! I'm lucky if I get to write once a month! Heck, I'm lucky to have time to brush my teeth.  Even if I ever have more than a few faithful followers, I don't know that I would want to join up with Twitter.  This little baby blog of mine and my Facebook account are enough to keep me occupied.

As for any new recipes.....well, there have again been a few.  Lately my ambition has taken a vacation, and I'm really hoping that she'll return soon.  I have a lot to do, and I can't do it loaded up on caffeine and energy drinks.  It's just not enough!

I've been trying to lighten things up a bit.  It's warm outside now, and the grill has been calling the other half's name.  The last few nights it's been steak, pork chops and some turkey hot dogs for the little man.  Nothing too interesting.  Threw together a little pearl couscous and a bag of steamed veggies with just a little bit of olive oil.  Another night, mashed a few sweet potatoes with little applesauce and cinnamon.  Nothing spectacular at all.

This week the other half is out of town on business, so meals are going to be quick and simple.  No time for lots of prep or cleanup.  Tonight we will all be home, so I do have a recipe that we'll be making. 


                                      Tandoori Chicken Kabobs

What you'll need:

1 lb. chicken breast tenderloins
2 Tbsp. vegetable oil, divided
1 tsp. garlic paste
1 1/2 tsp. garam masala
1 tsp. grated fresh ginger
8 oz. fresh asparagus spears, trimmed
1 pkg. (8-9oz) cooked brown rice
1 (6 oz.) plain yogurt
1 Tbsp. lime juice

1) Toss chicken with 1 Tbsp. oil, garlic paste, garam masala, and ginger.  Thread each piece onto a skewer.  Make sure if using the wooden skewers that you soak them in water for at least 30 minutes first.  Coat asparagus with remaining oil.

2) Put the skewers and asparagus right on the rack of a grill over medium heat for about 10 minutes, turning occasionally.  (Cook uncovered if using coals, but put the top down if using a gas grill.)

3) Heat rice according to package directions.  Cut asparagus into 2-inch pieces and mix into rice.  Mix yogurt and lime juice together.  Serve on the side.

Recipe courtesy of Parents Magazine, August 2008 issue (which of course, I couldn't even locate on their site anymore)

I also purchased some traditional Naan bread.  The garlic paste was a little hard to find.  The only thing I could come up with was a tube of pureed garlic near the fresh produce.  We'll see what happens.  Garam masala is also a little difficult to find.  When reviewing some of the other recipes I came across, you can also use Tandoori paste.  Seems a lot easier to me, but I went ahead and made my own garam masala.  Here's how you can make it, too!

Garam Masala

1 Tbsp. ground coriander
2 tsp. black pepper
2 tsp. ground cardamom
1 tsp ground cinnamon
1 tsp ground cloves

Makes about 1/4 cup.

If you prefer to make yours from whole spices, you can do this as well.  There are numerous recipes you can search for online.  Because I don't make recipes that require this spice mix on a regular basis, I went the easy route.

I'll keep you posted as to how this one turns out.  Normally, I don't like to post things I haven't tried, but this seemed pretty simple, so I took a chance.  Hopefully I won't have to come back tomorrow morning eating crow.

Well, it's a beautiful day and I'm about to head out and do some much needed shopping.  Hope the weather is starting to feel like Spring wherever you are!

Twice in the same week......

This must be a new milestone for me! I'm so proud of myself for updating again in such a short amount of time.  The Asian Chicken salad was very good! Surprisingly, omitting the peanuts didn't take away from the dish.  After plating, I drizzled on just a touch of sesame oil, and it turned out great.  My husband decided to add some soy sauce to his dish, approving this as a dish we should have again.  Mind you, this dish needed no extra seasoning.  I was merely trying to accommodate for not using peanuts, which wasn't necessary.  The crushed red pepper gives it just the right amount of heat.  Even though the youngest wasn't interested in this dinner, it isn't too spicy for the little ones if you're cooking with children in mind.

Now, on to the Roasted Pork Chops and Butternut Squash with Kale.



1 small butternut squash(about 2 lbs)--peeled, seeded, and cut into 1 1/2 inch pieces
1/4 cup fresh sage leaves
2 Tbsp. plus 1 tsp. olive oil
Kosher salt and black pepper
4 bone-in pork chops(each 1 inch thick, about 2 lbs total)
2 garlic cloves, thinly sliced
1 large bunch kale, thick ribs removed and roughly chopped

1) Heat oven to 400 degrees.  On a large, rimmed baking sheet toss the squash with the sage, 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.  Roast, tossing once, until tender, 30-35 minutes.

2) When the squash has cooked for 20 minutes, heat 1 tsp olive oil in a large skillet over high heat.  Season the pork with 1/2 tsp salt and 1/4 tsp pepper.  Cook until browned, 3 to 5 minutes per side.

3) Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.

4) Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil.  Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, 1/4 cup water and 1/2 tsp salt.  Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet until the kale is tender, 5 to 7 minutes.  Serve with the pork and squash.

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-pork-chops-and-butternut-squash-with-kale-00000000049713/index.html

This recipe was very good.  It does take some time, so I wouldn't recommend  it for a weeknight if you've got a hungry family waiting when you get home from work.  I found that out the hard way.  While the hubby and youngest had breakfast for dinner, I finished preparing this recipe.  I had already thawed the pork chops, so there was no looking back.

Butternut squash is also not the easiest to peel and slice.  Make sure you use a very sharp knife, and a cutting board that won't slip.  Or, if you can find sliced squash at your local grocer, all the better.  I have only found diced squash at the local store, but will continue to look.  This is by far my most favorite squash.  It tastes very much like sweet potatoes, but not heavy on the starch.  What's even more wonderful is that it can be prepared with savory or sweet spices. 

I've also never had kale prepared this way, and it was surprisingly good.  The texture is very different.  Not soft like spinach would be, but a little chewy.  Very filling, and delish with the garlic.  This side will definitely be a repeat, especially with all of the wonderful health benefits it provides.

Tonight was leftover night, which I relish on a weeknight! But, tomorrow night we'll be trying a recipe for Turkey Pizza Burgers.


Happy cooking! Enjoy the night, enjoy your family.

Getting into a groove, baby.....

So, once again, I've procrastinated and not updated this like I thought I would.  I'm going to have to pencil in some time for myself, that way I won't have any excuses.  Hopefully I'll be forgiven.

Tonight's dinner is something extremely easy.  As the weather get's warmer, I'll be trying more recipes for grilling, and easy weeknight dinners.

Asian Chicken Salad

4.5 oz vermicelli rice noodles(from 8-oz pkg)
3 Tbsp. fresh lime juice
1/4 cup lower-sodium Asian fish sauce
2 Tbsp. packed light brown sugar
1/4 tsp. crushed red pepper
2 cups shredded skinless rotisserie chicken meat(10 oz)
4 cups thinly sliced Napa cabbage(one small head)
2 cups shredded carrots
1/2 cup loosely packed mint leaves
1/2 cup loosely packed cilantro leaves
1/2 cup unsalted roasted peanuts, chopped

1~ In 8-cup glass measuring cup, microwave 6 cups water on High 10 minutes.  Add rice noodles; cook 1-2 minutes on High or until noodles are tender.  Drain.

2~ Meanwhile, in a large bowl, combine fish sauce, lime juice, sugar and crushed red pepper.  Add chicken, cabbage, carrots, mint and cilantro; toss to coat.

3~ Divide noodles among 4 large dinner plates; top with chicken mixture.  Sprinkle with peanuts to serve. Makes 4 main-dish servings.

Simple and easy! We will be omitting the peanuts, as I'm not a fan.  You could add a tablespoon of peanut butter into the mixture before adding the chicken and cabbage.  Oh, or better yet, even a bit of Wasabi instead of the crushed red pepper, omitting the peanuts all together.  So many variations that I'm betting that
would be just as good!

This is also a great dish to prep ahead.  You can mix the sauce, shred the chicken and slice the cabbage.  I bought the carrots already shredded from the store. 


Tomorrow nights menu......Roasted Pork Chops and Butternut Squash with Kale! 

Well, that's all for now! Lots to do on my day off, and it's more than half over.  A cake to bake, something that people are actually paying me to do now! I have also forgotten the mint, so off to the store I go.  And then, trying to pick up the youngest early enough to feed the ducks before dinner!

Back from break.....

I cannot tell you how amazed I am that it's been almost 7 months since my last post! Talk about neglect!

I hereby vow to be better about updating this blog.  There.  Now, with that being said, so much has happened that it very well could take a novel to update everything.  Holidays came and went with a flash.  The boy has grown taller, smarter and more independent.  A good and bad thing at times.  The oldest is moving to Arizona this month.  An exciting adventure for him, but a sad one at the same time.  He will be almost 420 miles farther away from us!  I'm thinking this will give us the opportunity to finally rent that RV and go to the Grand Canyon! Nothing new for me, same job, same endless list of household projects that I'm trying to finish.  Not much new for the husband, same job, some travel planned this year for work.  Now on to the food!

I've had the opportunity to try some new and amazing recipes.  Some were also not so amazing.  Like the healthy dressing I made for Thanksgiving.  Not so yummy at all.  It was average, and a few things could improve it.  It was definitely not like Mom used to make.  Because it would take forever to list all that I have failed to post about, I'll start fresh with what I've done so far this week.  I call it my crock-pot experiment week! Some of these recipes I couldn't try during the week, as the cooking time was fairly short.  Those I chose to cook on the weekend, when I normally make the recipes that involve the most time and effort.  So needless to say, it was a little odd not having a lot to do on the weekend.  And dare I say....I actually liked it!

Tonight I am making lasagna! In the crock-pot! I know, right? That's what I'm thinking, which is why I'm trying the recipe first before posting it here.  SO....what recipe will I be sharing today?? It's going to be Chuck Wagon Pot Roast!  Super yummy and super easy!  Plus, if you have kids, definitely kid friendly.

Chuck Wagon Pot Roast

•   Nonstick cooking spray
• 1  2- to 2-1/2-lb.  beef chuck roast
•   Salt and pepper
• 1  26-oz. jar  pasta sauce
• 1  cup  water
• 2  cups  mini wagon wheel pasta
• 1  cup  baby carrots, halved diagonally
• 1  cup  fresh or frozen cut green beans

Directions 1. Coat a 4-quart slow cooker with cooking spray; set aside. Season beef with salt and pepper. Place beef in the slow cooker. Add sauce and water. Cover; cook on low-heat setting for 8 hours or high-heat setting for 4 hours. Add pasta, carrots, and beans, stirring into liquid. Increase to high-heat setting, if necessary, and cook 45 minutes more (pasta, vegetables, and meat should all be tender). Makes 8 servings.
Stovetop Method: Prepare as above, except place beef in a deep skillet or pot and add pasta sauce and water. Bring to boiling; reduce heat. Cover; simmer for 1 hour. Add pasta, carrots, and beans. Cover and simmer for 30 minutes more or until beef, pasta, and vegetables are tender.

http://www.parents.com/recipe/beef/chuck-wagon-pot-roast/

This recipe, along with the other slow-cooker recipes I am trying, came from my most recent Parents magazine.  They tend to be hit or miss with the recipes.  This one we all loved! If you go to the site, we also tried the Paella.  It was so NOT GOOD!! The rice turned to mush, and you really need to cook the shrimp and fish prior to combining everything.  It also had no flavor.  Try if you dare, but my family rates this one thumbs down.

We also made this recipe over the weekend....

Pulled Pork with Onions and Peppers

• 2  1-lb.  pork tenderloins
•   Salt and pepper
• 1  cup  barbecue sauce
• 1/2  cup  apricot spreadable fruit or low-sugar apricot jam
• 3/4  cup  chopped onion
• 1  cup  strips assorted-color sweet peppers
•   Red, green, and/or yellow flour tortillas
•   Shredded cheddar cheese, salsa, guacamole, and/or light sour cream

Directions 1. Season pork with salt and pepper. Place pork in a 4-quart slow cooker. In a bowl stir together barbecue sauce, spreadable fruit, and onion; pour over pork. Add peppers. Cover; cook on low-heat setting for 4 hours or on high-heat setting for 2 hours (pork temperature should be at least 160 degree F.).
2. Remove pork and cut up; shred with forks. Stir pork back into mixture in cooker. Serve in flour tortillas topped with cheese, salsa, guacamole, and/or sour cream. Makes 6 to 8 servings.
3. Stovetop Method: Prepare as above, except place pork in a large deep skillet. Add barbecue sauce mixture to the skillet along with peppers. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or until meat is tender. Cut up and shred pork, return to sauce, and serve as above.

http://www.parents.com/recipe/pork/pulled-pork-with-onions-and-peppers/

This one was also super yummy!! It makes plenty of left-overs, so be prepared.  The left overs are actually great on hamburger buns as pulled pork sandwiches.  Serve with some home-made french fries to go with!  This one is also another kid friendly recipe, as it was from the same Parents magazine.

Well, hopefully that's enough to for now, and to make up a little for all of those lost months!! Yikes! Off to start tonight's crock pot adventure!

Hot nights in Texas....

Some year I should get the hang of setting aside time to write.  Lately, we've been trying to get into a new routine with Gage being here for the summer.  Luckily, he's been very patient with his younger brother, for the most part.  We've also brought home our most recent foster Basset, Olivia.  She's a spunky black and tan girl who loves to play.  Sounds like she was an owner surrender, but she has a scar around one of her back legs where something was used to tie her up.  Maybe it was more of the SPCA saying you surrender her or you can go to jail type thing?

Anyway, enough about that.  Dinner tonight was quick and easy.  Lightly browned some sweet Italian turkey sausage, about half a pound, in a tablespoon of olive oil.  Added 3 diced plum tomatoes and about 2 tablespoons of chopped Italian parsley.  Let that simmer for about 5 minutes, until the tomatoes are tender.  Then added in 1/4 cup heavy whipping cream, and let that simmer for a minute.  Removed the pan from the heat and cover, set aside.  Cooked and drained about a half pound of Cavatappi pasta.  Brought the pasta back to the warm pot, poured the sausage mixture over and combined.  Served with grated Parm.  We had ours with crusty bread and butter.  A salad would have been a good veggie, but the boys were getting crabby. 

On the menu for the rest of the week.....SOS, vegetable beef soup in the crock pot, and pizza night! Tomorrow night I'll post the recipe for the soup.  It's the best! I always have hard rolls to serve with it.  The best thing is that it's so easy and cheap to make.  SOS is a standby, we have ours over toast, although I think a lot of people eat theirs over mashed potatoes.  Too starchy for my liking.

I've found a few new recipes I want to try as well.  I'll have to share those as I get the chance to make them.  Gage has a request in for Taco Twist Soup.  Very yummy!

Well....it's been an exhausting day full of cleaning and laundry.  I'm beat, and ready for bed! Unfortunately, it's back to work tomorrow.

Hope everyone else had a great weekend!