Seriously Scrumptious by hailey

WE'VE MOVED!!!

2010-08-27T21:09:00.000-07:00

I was sort of *mothering* 3 blogs - I know I know....and I finally felt like it was time to consolidate them into one. Easier for me and more fun for everyone! So I will be adding these fantastic recipes to the new blog one by one....

Come and see me HERE

Lots of fantastic recipes, reviews, giveaways...and a whole swack of other stuff! You won't want to miss out!

Bacon Wrapped Pineapple

2010-03-15T09:39:00.000-07:00

I know - NOTHING is healthy about this dish...absolutely nothing. We had an 80's party this past weekend and I made these to take. I've made them before but didn't remember them being THIS good. I could have eaten the whole pan. I did half pineapple and half water chestnuts though I much prefer the pineapple.

This recipe is from Allrecipes.com - if you haven't ever browsed the site I highly recommend it.

1/2 pound sliced bacon, cut into thirds
1 (20oz) can pineapple chunks in juice, drained (I used tidbits because it's what I had....but chunks would be WAY better)
1/2 cup brown sugar, packed
1/2 cup mayonnaise
1/3 cup chili sauce

Preheat oven to 350. Wrap each chunk of pineapple with a piece of bacon and secure with a toothpick. Place in shallow baking dish. In a small bowl, stire together the brown sugar, mayonnaise, and chili sauce. Pour over bacon wrapped pineapple.
Bake uncovered for 25 minutes or until bacon is crispy on the edges and the sauce is bubbly.

I baked the bacon before wrapping...just a bit to drip off some grease. I laid it on a cooling rack on top of a cookie sheet. I think bacon tastes better baked anyways so whenever I make it for anything this is how I do it. I put it in for about 10 minutes - and after it's cooled I wrap the pineapple. Then I cook the bacon wrapped pineapple for about 20 minutes without any sauce on it....then another 20 minutes with the sauce. I also added a small *sploosh* of chili sauce just because.

These were soooo delicious....I made them the next night too for some company and they were a hit. VERY greasy though, even with the cookie sheet trick at the beginning.....so definitely not a regular treat. Besides, now I'm out of bacon and am making the effort to limit my meat intake so doubt I'll be buying it again any time soon.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

I love Granola

2010-03-15T09:30:00.000-07:00

I really do...love it - but I rarely buy it as I find the cereal versions are not only ridiculously expensive but also loaded with sugar so while they taste fantastic the *health* factors are horribly overshadowed by the *crap* factors. So trying Alicia Silverstone's Granola Recipe (Mom's Granola) was high on my list.

6 cups quick cooking oats
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sesame or sunflower seeds (I used sunflower)
1 cup chopped nuts or raisins (I used raisins but will probably add sliced almonds next time as well)
1/2 cup safflower oil
1/3 cup maple syrup (sweetest version) or brown rice syrup (I used brown rice syrup)
1 1/2 tsp vanilla extract

And I added a light sprinkling of cinnamon just for fun.

Preheat oven to 350.
Spread the oats on a rimmed baking pan and bake for 10 minutes. Transfer to a large mixing bowl and add the sugar, wheat germ, coconut, seeds, and nuts or raisins. Stir to mix well and then add the oil, syrup, and vanilla extract. Mix until everything is moistened.

Spread half of the mixture on each of 2 rimmed baking sheets and bake for 10 minutes. Stir after 5 minutes to brown evenly.

Let the baked granola cool on the pans and then transfer to a bowl and stir until crumbly. Store in an airtight container.

By far THE BEST granola I have tasted. I think next time I'll add some slivered almonds and some flax as well...but truly this is awesome as it is. I may try it with maple syrup at some point though I would be inclined to leave out the maple sugar then and see how that goes. This granola does not need any more sweetener at all - it is sooo delicious. I have been having mine with vanilla rice milk and fresh strawberries and it's a fabulous way to start the day.

Can last for weeks or even months in a glass container!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (hands down!!!)

Sicilian Collard Greens with Pine Nuts and Raisins

2010-03-08T22:47:00.000-08:00

Another recipe I've been eyeing for a while. I was so excited to try collard greens and honestly didn't even know if I could get them here. Boy was I ever pleased.

1 bunch collard greens (this is what they are called)
2 Tbsp pine nuts
3 garlic cloves, peeled and chopped
1 Tbsp olive oil
3 Tbsp raisins
2 Tbsp balsamic vinegar

I LOVE Balsamic vinegar so was really curious to see how this would all go together. I was totally taken aback by the ridiculously expensive pine nuts (like $6 for 4 Tbsp - eep!) so for that reason alone I probably wouldn't make this a ton...unless it was super delicious I had to have it. LOL

In my son's words...

BLECH!!!

I did not like this at all. A friend was over to witness the taste test....Not only did the whole serving make a nice little home in the garbage immediately after taking a bite, I also had to spit out the bite in my mouth. I will not be trying this again and am really glad I didn't make it for dinner for my parents last week.

SERIOUSLY SCRUMPTIOUS RATING: 0 STARS *blech*

Black-Eyed Pea Croquettes with Dijon Glaze

2010-03-08T22:42:00.000-08:00

I have been wanting to try these for a while and had the opportunity last week when my parents came to our house for dinner. They just looked really yummy. And it was something pretty different which is always fun.

2 cups black-eyed peas, soaked overnight in water to cover
2 Tbsp chopped fresh parsley or cilantro (I despise cilantro so never put it in anything)
1/2 tsp fine sea salt
1 Tbsp shoyu (soy sauce)
1 tsp ground cumin
2 cups safflower oil for frying (I actually just used vegetable oil this time....cheaper)

Dipping Sauce:
1/2 cup barley malt syrup or brown rice syrup (I used barley malt)
1 Tbsp Dijon mustard

Drain soaked beans and transfer to a food processor. Add parsley or cilantro, salt, shoyu, and cumin. Blend until beans are chopped to fine shreds, but not pulpy. Mixture will be slightly wet but should hold together (if it doesn't, blend for a bit longer). Form into oval ball type shapes. LOL

Deep fry for about 4 minutes on each side....funny story - I filled the pot too full with oil (neglected to read the 2 cups part) and heated it for too long (not recommended) so when Brent put the first croquette in the oil boiled over and splashed on the burner. This resulted in a not so lovely flame about 1 foot high.....Brent spilled hot oil on his leg (via his pymamas) trying to figure out what to do with the pot. The croquette had burned in about 3 seconds (no word of a lie)....we got the fire out and the pot on a potholder on the counter (I'll post a photo some time of the oven mitt. lol) and started again. Oh my - what a gongshow....and of course, my parents arrived about 3 minutes after the whole episode....thank goodness for windows and fans....

I did not love this recipe, or really even like it all that much. My parents thought they were good though, but Brent was on my side. A friend who was over for dinner thought they were *okay* - and better without the sauce....interesting....I was totally disappointed only because I had such high expectations. Though I wonder if they could be made with other beans (I LOVE black beans). I don't really deep fry very often so I don't know that I'll really try it, but it does make me curious..

SERIOUSLY SCRUMPTIOUS RATING: 2.5 STARS

Moroccan Couscous with Saffron

2010-03-08T22:30:00.000-08:00

I am staying up later than I should to post a few recipes....I just know if I don't do it now it will easily be another week before I feel like I can make the time again. And this recipe is so good I don't want any of you to go another week without it. LOL

This recipe is from The Kind Diet by Alicia Silverstone.

2 cups peeled butternut squash, cubed (little teeny cubes)
2 cups yellow onion, diced
1 1/2 cups carrots, cubed/sliced
1 1/2 cups zucchini, cubed
2 Tbsp extra virgin olive oil
Fine Sea Salt
1 1/2 tsp freshly ground black pepper
1 1/2 cups vegetable broth (I make 2 cups usually with 1 block of boullion)
2 Tbsp Butter (Earth Balance if you are vegan)
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups whole wheat couscous (okay I cheated...I bought the olive oil and garlic flavored one)
2 scallions, white and green parts, chopped (I used leeks instead)

Preheat oven (I did it at 350). Place chopped veggies on baking sheet and toss with olive oil, 1 tsp salt, and 1 tsp pepper (I tossed them in a bowl first...easier that way). Roast for 25-30 minutes, turning once with a spatula halfway through.

While the vegetables roast, bring the vegetable broth to a boil in a pot. Remove from head and stir in butter, remaining 1/2 tsp pepper, cumin, saffron, and salt to taste. Cover and steep for 15 minutes.

Scrape roasted veggies into a large bowl and add the couscous. Bring the veggie broth back to a boil and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add scallions, toss with a fork, and serve.

I have made it twice now - once with saffron and once without. Don't let the high price of saffron scare you away - it's so light I think you'll be surprised how inexpensive it ends up being. That being said - I didn't personally find a difference between the two.

I LOVE this dish. Really and truly LOVE it...and this will be one making a regular occurance in our home. It makes a great lunch or a fabulous side dish for supper.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Magical Healing Soup...

2010-02-22T21:41:00.000-08:00

My new book came in the mail!!! And I am SO excited about it. It's called The Kind Diet by Alicia Silverstone and it's fabulous. She has gone entirely Vegan (for about 12 years now) and has some really fabulous recipes in her book - I will be trying all of them at some point and giving my honest review.

When we all woke up feeling kind of sick this weekend I knew this soup was on the top of my list. So today I went grocery shopping to buy all sorts of fabulous veggies (some the first time ever) and came home to make this delicious soup.

You can check out alicia's website HERE if you want more information or additional recipes - there's an awesome giveaway linked on her site right now so check it out.

I am not going to post her exact recipe as I made some adjustments - I'll just post how I made it and you can vary it any way you want.

6 cups of water in a large pot
3 carrots, chopped
1/4 daikon, in large chunks (they had this at wal-mart....I'd never even heard of or noticed it before)
1/4 red onion, chopped
1/4 yellow onion, chopped
2 celery stalks, chopped
a handful of broccoli florets
3 mushrooms chopped
1 leek sliced (I LOVE leeks)
1 baby bok choy, chopped
a handful of bean sprouts, chopped in half by my adorable daughter!
Ginger juice to taste - I have store bought minced ginger but was able to press the spoon into the jar and squeeze out some of the juice. I also put some of the actual ginger into the soup.
Shoyu to taste - I am making the switch gradually to healthier versions of certain ingredients so for now I just used soy sauce
AND I did add one chicken bouillon cube which I know defeats the purpose of it being a veggie soup but it was perfect. LOL

I boiled the first 6 ingredients for about 15 minutes, then added everything else for about 5-7 minutes more....

In Alicia's version of this soup she recommends topping the soup with watercress, mochi, and nori. I have never used any of these and was unable to find them today...but the hunt is on!

More fabulous recipes to come!!! Seriously - I am so excited about this book and the recipes sound awesome!

Fruit Punch

2010-02-18T10:56:00.000-08:00

I don't know about you, but I've often wondered if there were good ways to make homemade juice. I can modify recipes but I'm not so good at coming up with them myself, so I was really excited to try this Fruit Punch Recipe when I saw it in Jessica Seinfeld's Deceptively Delicious cookbook!

2 Cups Raspberry Puree
1 Cup Pineapple Puree
1/2 Cup Carrot Puree
2 Cups Cold Water
1/4 Cup Sugar (or comparable substitute)
Ice, For Serving

Blend all ingredients (except ice) until smooth.

Okay so the raspberries could make this quite a pricey drink to have on hand regularly. But I also think juice is one of those things that we shouldn't be having or giving our kids on a regular basis - though I am sooo guilty of this. We have frozen raspberries (picked fresh last summer) in our freezer so I was able to do that portion with literally no cost involved - probably the best part. LOL

The taste...good....the raspberries make it a little tart (hence the sugar) but it was yummy. My daughter and her friend (who is typically leary about trying new things...particularly considering this one had all the raspberry seeds) LOVED it and asked for seconds immediately. So it was definitely a success. My husband, friend, and I also liked it....though I would tend to save it for the kids simply because I am really trying to drink mainly water (not too successfully though) and this recipes doesn't make a ton. I do think you could probably add a bit more water....and change the fruit up a bit. I wonder if adding strawberry puree might eliminate the need for the sugar?? I also wonder if you could actually switch the raspberry puree out for other fruits - blueberries, peaches, or any other kind or mixture of fruit your kids like. Change it up, try something new :)

I say this is a great alternative for kids.....I actually think it would taste awesome with ginger ale, fresca, or 7up/Sprite...but that would also completely defeat the purpose. LOL

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

Still to come....

2010-02-16T21:46:00.000-08:00

I am so excited to be back at this! I'm re-motivated and re-committed to this blog and to making new recipes and sharing what I find. My current list includes the following cookbooks:

Spatulatta
Deceptively Delicious
The World of Wisdom (oo I do have a couple to share from there....another night!)
Our Best Recipes (filled with TONS of recipes), and
A Taste of Success (filled with recipes from my extended family...compiled for our reunion last summer by my fabulous cousin, Tasha!!!)

I hope to try every recipe in these cookbooks. There are some I know I won't like but plan to try anyways and get the opinion of friends and family.

On the list for the rest of the week are the following recipes:

From Deceptively Delicious:

Banana Bread (Tomorrow)
Pancakes (Thursday)
Hot Cocoa (Not sure)
Fruit Punch (Tomorrow)
Blueberry Cheesecake Cupcakes (Tomorrow)
Lemon Raspberry Cupcakes (Tomorrow), and
Blueberry Oatmeal Bars (Tomorrow)

From Spatulatta:

Go Bananas (Friday maybe)
A Spring Basket (just the basket - in a few weeks)
Papa's Pesto (Friday)
Root Vegetable Bake (Thursday), and
Blue Ribbon Bean Salad (Thursday)

I'll also be making a Roast this week as I've been craving HorseRadish. LOL

I'll be back regulary - look forward to *seeing* you!

Sloppy Joes - Jessica Seinfeld Style

2010-02-16T21:34:00.000-08:00

I love her book, Deceptively Delicious....while my kids are both really great about eating fruits and vegetables I LOVE the idea of being able to put even more wholesome goodness into the food they eat (us too). And to put items in their food that perhaps I don't know how to prepare otherwise OR that they wouldn't normally enjoy (beets for example - not this recipe but a few others I plan to try) but that are so good for us.

I have decided to try and use ground turkey or chicken in place of beef in some (most) recipes. While it is still meat, I know there are other benefits and the fat content is quite a bit less....and because it's more expensive I'm also hoping it will help me eliminate meat a little more. LOL Sometimes I think we get a little carried away and it seems EVERY meal we make is meat based. And I like the idea of changing it up a little....trying something new.

I was planning on being out tonight so hadn't anticipated making dinner...so I had to do some quick thinking. Thankfully as a result of my grocery trip yesterday, I had a lot of ingredients to choose from. In the end it was the Sloppy Joes that won out!

Nonstick Cooking spray (I just used olive oil to avoid the *propane* in the cooking spray)
1 Tbsp olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
2 cloves garlic, minced
1 pound lean ground turkey or beef (I used chicken)
1/2 cup sweet potato puree
1/2 cup butternut squash or red pepper puree (I used a mixture of red and yellow pepper puree)
raw, finely chopped carrots (optional - I put them in)
1/2 cup reduced fat, low sodium bef broth (I didn't have any so used french onion soup mix instead - great substitute)
1/4 cup tomato paste
1 Tbsp Worcestershire sauce
1 tsp chili powder, or to taste
1/2 tsp salt (didn't add)
1/8 tsp pepper
8 whole-grain hamburger or hot dog buns

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skiller is hot, add the oil. Add the onion, celery, and garlic (I also chopped mushrooms and added them here). Cook until the onion starts to soften (about 3-4 minutes). Add the meat and cook until no longer pink (4-5 minutes). Add the vegetable purees, raw chopped carrot (if using), beef broth, tomato paste, Worcestershire sauce, chili powder, salt, and pepper. Reduce the heat to low and cover. Simmer until liquid is reduced by about half - 15 to 20 minutes.

Spoon onto buns and serve. I added a bit of grated marble cheese as well...

I think this recipe has potential. It wasn't flavourful enough for me....I need a lot more chili powder...but for kids (and adults alike I suppose) who like a blander taste, it would probably be perfect. I also think I added too much tomato paste (one whole small can....) which may have contributed. It was definitely a bit too tomatoe-y for me. But I will be making this again and doctoring it to our families liking. I really liked that the veggies weren't super obvious - I personally love veggies....but for a child's meal this can be very important.

SERIOUSLY SCRUMPTIOUS RATING: 3.5 STARS

My Big Fat Greek Salad

2010-02-16T21:13:00.000-08:00

With the Crunchy Chicken Yakitori I wanted a salad as well as the risotto I made (recipe HERE). I had eyed this one a couple of times so I decided to try it. I absolutely LOVE cucumbers and feta and generally greek dressing is so delicious. So I wanted to try this. It also comes from the Spatulatta Cookbook - check out the website HERE.

2 ripe red plum tomatoes (I know it's silly but I really don't like tomatoes so I left these out)
2 cucumbers, peeled (we didn't peel them)
4oz feta cheese, crumbled
1/3 cup Kalamata olives (I don't love these so didn't use any)
1/4 red onion, thinly sliced
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar, optional (I say it's a must but that's just me)
1 Tbsp dried oregano
Salt and freshly ground black pepper to taste (I did not add salt, as usual)

I mixed the dressing together before pouring over the *salad* - but this recipes says to drizzle separately.

I really enjoyed this salad, as did our company. It was light and delicious, but definitely had flavor. And the red onions with the feta - divine!!! I love it, of course I LOVE red onions. My only complaint and therefore recommendation is that today for lunch it was really bland. I wouldn't say this is a great *leftover* dish....but you could keep the salad *undressed* and just put dressing on it as needed. I'm sure I'll be doing that. What a great side dish for lunch and supper.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Crunchy Chicken Yakitori

2010-02-16T20:58:00.000-08:00

Well the goal to try new recipes regularly has begun! I have been cooking and have tried new ones here and there, but now I'm really committed to making use of all these fabulous cookbooks I have. I rearranged part of my kitchen today and it feels (and looks) awesome....I've narrowed my cookbook shelf down to a few that I want to get through - at which point I will bring some other ones back into the kitchen to get through.

Brooklyn has been *cooking* a lot lately - which basically means she's mixing a bunch of food and wasting it. LOL I don't want to get upset because I'm so excited she's showing an interest in cooking and creating and is taking the initiative to try things herself. However I also want to help her understand the importance of not wasting food and in lots of cases, of following a recipe. So I've promised to involve her way more in the cooking aspect.....I'm really excited - I hope she loves cooking as much as I love it.

On the menu last night was a recipe I had all the ingredients for. I did buy groceries - after making a meal plan for the week - but loved that I didn't have to buy anything for this particular dish. It also means it will be an easy one to do in a pinch as the ingredients are pretty much staples in our house *yay*

This recipe comes from the Spatulatta Cookbook I picked up at Brooklyn's school book fair. Check out the website HERE for more fabulous recipes and ideas. It's a great site and cookbook with recipes made and tested by kids.

Crunch Chicken Yakitori

1/4 cup soy sauce (preferably low sodium)
3 minced garlic cloves
1 inch piece fresh gingerroot, grated or minced (I finally bought the jar of minced ginger because every time I buy a piece it goes bad in the fridge)
1 Tablespoon honey
1/2 teaspoon sesame oil
1 pound boneless, skinless chicken breast (I did about 4 breasts), cut into 1" strips
2 cups cornflakes

The recipes suggests skewering the chicken, but I opted not to and baked on a parchment lined cookie sheet instead. BUT if you are going to skewer these, soak them in cold water for about an hour (so they don't burn).

Combine soy sauce, garlic, ginger, honey, and sesame oil in a bowl and stir until honey disappears. (This is the marinade) Pour into a plastic bag and add the chicken, closing bag tightly. I didn't use a bag, instead I used THIS fabulous container I recently purchased from Tupperware!!! I highly recommend it!

Marinate for about 30 minutes. Preheat oven to 350

Place corn flakes in a plastic bag and smash (use a rolling pin if you'd like). Pour onto a plate and roll marinated chicken in to coat. Then skewer (again, I didn't do this) and bake until chicken is cooked through and golden brown - about 10-15 minutes.

I really enjoyed this recipe...it was yummy, moist, and easy. And my kids really liked it too, which is always a plus. I will definitely make this again, though I may also try a ranch/sour cream type *marinade* next time - with the corn flakes....ooo delish!

SERIOUSLY SCRUMPTIOUS RATING: 4.5 STARS

Julie and Julia

2010-02-04T15:30:00.000-08:00

I know, I'm kind of spoiling you with two posts in a day. My word for the year is SIMPLIFY - which for me involves organizing - or rather, reorganizing. I'm trying to work it so I have more time to do the *other* things I want. In addition to being involved with my kids and wanting to be here for them, I have my website as well as it's corresponding blog, my giveaways and reviews blog. And of course this fun cooking blog (though in the near future I may try to work it out so they can all be one in the same.....). I love doing it all - so I don't want anything to really fall by the wayside...but it's taking some creative arranging of my time. Plus, next week I think life could get even busier (I'll have more details then - not cooking related mind you, but I am SO excited about it) and in the middle of april/beginning of may it's likely to get even busier. So I'm going to have to be organized and really on top of things...

okay none of that was the point of this post. Have you seen the movie, Julie and Julia? I personally really enjoyed it. It wasn't a fast paced movie...or one that had some life changing storyline behind it - though I personally was inspired. I think it gave me a sense of really where I want to take this cooking blog. What I want it to really be and represent. I won't commit to making quite so many recipes in one year - at least not so frequently. But I LOVE the idea of taking a cookbook and trying EVERY recipe and documenting the experience and the result. It will also give me a better plan when I'm grocery shopping and the ability to do a meal plan successfully. Meal plans are one of those things that I LOVE having but don't always manage to stick with long term. so this will help.

I recently ordered Alicia Silverstone's book The Kind Diet and I am SO excited for it to arrive. I will be trying EVERY recipe in her book as I have heard incredible things about them. And how fun to have such a healthy alternative that is equally as fabulous! I also plan to try every recipe from my World of Wisdom cookbook....but I'll try and do one thing at a time. I have a few other cookbooks I'm curious to do the same with, so this could end up becoming quite the project.

I'm not sure of a name...In the movie it was The Julie/Julia Project - but as I'm not just documenting my journey with one specific cook, and because I don't want to copy it flatout, I'll be trying to think of something else. Suggestions are welcome. Perhaps there will be a main project title and each *chapter* will be named as well to specify which cookbook?? No idea...

I'm really excited. I love trying new recipes and it's fun to pass along the word. Please let me know if you have any MUST HAVE cookbooks or recipes....I am actually pretty excited to try out some recipes in my husband's dessert book (yes it's his - he had it before we even met) - THAT should be a fabulous chapter, so definitely stay tuned for that one! I may have to do the dessert ones simultaneously with the dinner ones - not that I think my kids would mind having dessert for dinner. lol

AND, I also promise to have photos - and hopefully good photos too. This will also give me a chance to improve my photography skills - Radelle (my fabulous cousin/fabulous photographer HERE) I will sooo need your help! LOL

Take care everyone....I'll be planning ahead and posting more! LOADS of recipes to come....Have a fabulous week - and try something new!!!

My lunch of choice...

2010-02-04T15:15:00.000-08:00

Actually it's not just my *lunch* of choice - right now, it's my breakfast, lunch, and dinner of choice. I LOVE it. all the time....Nothing fancy, nothing crazy - just a delicious veggie wrap! I know I know, it doesn't sound too exciting, but trust me....

It began a couple of weeks ago when I picked up subway on the way home from the gym. I hadn't eaten supper beforehand but wanted to make sure I ate something at least sort of healthy that wouldn't put all my work to waste. Having recently discovered the delicious factor in their HONEY OAT BREAD (seriously try it!!) I got my veggie sub on that, instead of the usual Italian Herb and Cheese. Baby steps - I'm a cheese ADDICT, so this kind of a big deal for me. Brent always gets those banana peppers on his (the yellow, orange, and red ones) and I decided to finally try them.

OH SWEET DELICIOUS PEPPERS!!!!

I'm hooked. absolutely hooked. So I made a special trip to walmart just a couple of days later to pick some up. I took the opportunity to stock up on veggies and such (I LOVE when my cart is filled with veggies and fruit and little to no processed *stuff*) and got some small, whole wheat tortilla shells. I was set. And seriously I've had it every day since.

I put on one smear of herb and garlic cream cheese, cucumbers, sprouts, orange or red pepper (anything but green as I don't like them), purple onion (I LOVE), sometimes a few sweet pickles, and a few rings of the hot peppers. They have a nice little kick, but really aren't *hot* so I say try them even if you don't love hot stuff (I don't generally). And I bought a Beano's brand sub sauce a while back so I put a little drizzle of that on.

I love it....and yes you may have noticed I haven't been putting cheese on them....I've decided to try and avoid it where I can. I eat way too much cheese and I'm certain it's not healthy, though certainly delicious. And on something like this where there are so many other flavors, I can leave the cheese out and not really notice. My personal favorite though is Jalapeno Havarti. It just makes everything taste better.

Last night and today we cooked up some (yes, processed) chicken strips and added them to the wraps. So if you aren't into the whole veggie thing, go that route!

So try something new. I bought the wal mart brand instead of the *real* brand because the first ingredient was actually peppers and the *real* brand had an additional ingredient in it that I can't pronounce. Okay I can pronounce it, but certainly don't know what it means....an additive I'd rather avoid :)

I would add a photo but I can't find one online that I'm happy with. Maybe I'll take one of my own - but honestly it won't be fabulous!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (definitely no less)

Cards for Kayla..

2010-01-30T23:10:00.000-08:00

Not cooking related AT ALL...but I wanted to pass this along to everyone I can.

Please check out my blog post HERE

I am excited just thinking about the smile on sweet Kayla's face! I am also hoping to get a gift package together for the whole family so if you'd like to contribute to that, please message me at cutelikeme@gmail.com!

Thanks!!!!

lots more to come!

2010-01-17T22:52:00.000-08:00

I know I've been negligent, though it's not a lack of cooking I assure you. I have lots more to come, but right now I am enjoying a lovely little movie called Julie and Julia - and yes I'm feeling inspired :)

Have a great week everyone!

Apple Dip

2009-11-25T13:41:00.000-08:00

This past weekend I was part of a crafting Saturday - which I was really excited to go to, and got to have my cousin, Radelle with me! How fun is that!

One of the classes I signed up for was a popcorn seasoning and ice cream topping class - I really don't sit down and eat a ice cream or popcorn very often, but I always have to have something on it when I do - I knew this was the perfect class. What I was not quite prepared for was the awesome recipes we got for a whole scad of items. This apple dip I just made for a party I had last night and seriously - it is TO DIE FOR! I love apples anyways and find they often hit the spot when a late night craving starts. And having this dip now - despite it not being healthy in ANY way...mmm, I think I could eat it by the spoonful! I won't....but I could ;)

Apple Dip

1 pkg cream cheese (8oz)
1 tsp vanilla (I only used 1/2 tsp)
2 Tbsp milk
3/4 cup non-packed brown sugar
1/2 cup white sugar
2/3 cup skor bits or 1 cup chopped pecans (DEFINITELY go with the skor bits!)

Refrigerate for 2 hours.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS - HANDS DOWN!

I love Barley...

2009-11-16T23:08:00.000-08:00

I like the convenience of Lipton Chicken Noodle Soup packs....I don't like the high salt and msg content, but I make it anyways. LOL My kids DEVOUR it. So a while back (a year ago or more) I started making it with veggies...I boil a bunch of chopped veggies (onions, carrots, celery, potatoes sometimes, and more recently leeks) for about 30 minutes and then add the soup mix. At least this way I feel like there is some good stuff in it.

This past week, however I was sick....and I didn't want to eat the noodles....So instead I made a vegetable stock (boiling the veggies chunks for 30 minutes or more) - no potatoes this time - and added some barley instead. One thing to remember though is that Barley soaks up quite a bit of water so be sure to compensate accordingly. I added a few tsp of chicken broth and away I went. I'm looking to buy big tubs of vegetable broth but haven't found the knorr stuff here yet.

anyways - Brent had some for dinner that night and said partway through, "You know, I could eat soup like this every night" - To which I replied, "Good because I plan to make a ton of it this winter!" LOL...Turns out - he loves barley like I love barley. Delicious!!!

A quick and easy meal that you are bound to have most of the ingredients for. Pick up some barley on your next grocery trip (it's sooo cheap) and keep it on hand just in case. I actually added some to the lipton soup for the kids just to give something extra to it. They didn't even notice!!!

SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS!!!

My new Favorite Vegetarian Recipe

2009-11-02T17:52:00.000-08:00

This recipe comes from my sister in law, Sarah. Last time she was here to visit she brought her recipes (THANKS!) and this was one she said is among her favorites. Now I know why!

Risotto with Mushrooms and Dried Tomatoes

2 1/2 - 3 cups chicken stock (I made my own instead of buying pre-made - you could use Veg broth too if you wanted..oh and I did 3 cups)
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp olive oil
2 shallots, chopped (I used 1 leek as I couldn't find any shallots)
1 cup Arborio rice (I found a small bag at Wal mart for $2.77 - best price I'd seen so far...Unico brand)
1 tsp grated lemon zest
4 oz brown or white button mushrooms, sliced (I used white...about 5 mushrooms)
1/3 cup julienned sun-dried tomatoes (I don't even like tomatoes - but I would not leave these out...delish)
salt and fresh pepper
1/4 cup grated parm (I didn' use)
minced fresh basil (I didn't use)

boil stock, reduce and simmer. In another saucepan, heat butter and oil over medium-low heat, add shallots (leek in my case) and cook until translucent. Add rice (yes dry) and cook, stir until opaque (3-4 minutes). Add 1/2 cup stock and lemon zest - cook until stock is absorbed. Add another 1/2 cup stock, mushrooms, tomatoes, and cook - stirring until absorbed. Repeat, adding 1/2 cup of stock 2 more times (I used all the stock I had made). Continue until rice is al dente in center and creamy on the outside. Season with salt and pepper (I never add salt and added just a small amount of pepper). Sprinkle with Cheese and Basil (didn't have either of these so did not add them).

This was seriously SO delicious...in fact I served my husband first as he was off to do some work on a friend's garage and before I even had the chance to check with him on how it was he called to me saying, "Hun, this is GREAT!" - He LOVED it! I absolutely LOVE making meals he devours - proud wife moment for sure! :D

**Note: This would be a really easy dish to add chunks of chicken to if you wanted....though it really doesn't need it.**

I served this with two side dishes - although Brent only likes one of them. I make sweet potatoes purely for myself. You can find the recipe HERE.
I also made some Green Beans from the new Spatulatta cookbook I bought. It's got recipes tried and tested (and made) by kids which I think is great - I was also impressed there was a vegetarian section. I know Brent loves green beans and since we both like garlic as well, I figured this dish was a sure hit. I was right!

Green Beans with Garlic

1 pound green beans, washed with ends trimmed
1/4 cup water
1-2 garlic cloves, minced
3 Tbsp margarine or olive oil

Place trimmed beans in a microwave safe bowl. Add water and cover, microwaving on high until just tender - about 5 minutes. While the beans are cooking, mince the garlic. Melt the butter or oil (I admit, I used butter for more flavor) in a skillet over medium heat. Add the garlic and saute about 2-3 minutes - or until you smell the delicious garlic. When the beans are ready, remove them from the microwave (be careful, the dish will be HOT!) and put them in the skillet - pour out any excess water first. Stir the beans gently until they are coated with the garlic butter/oil. Mmmmmm!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (both the risotto and the green beans...and the sweet potatoes for me!)

Delish!!

It's all about creativity!

2009-10-27T17:49:00.000-07:00

Leftovers can be so fun....I don't often like to eat the exact same meal night after night until the leftovers are gone, so I'm always trying to think of something new to do with the food.

We had a fun retreat last weekend where there was a lot of leftover food. I was able to take a container of veggies home which i was really excited about. I wasn't really sure saturday night what to do for dinner but I knew I didn't want to make a huge meal. But I also knew I wanted to eat some of the veggies....Sooo....I made a wrap!

The veggie mix included, broccoli, snap peas, cauliflower, carrots, celery, onions, mushrooms, and zucchini. So I warmed some up and put them in a tortilla shell. I know - nothing special...buuut, I added on top a sauce I LOVE.

Mix 1 part mayo/miracle whip to 2 parts sour cream, sugar to taste and a dash of garlic powder. This dressing/sauce can be used for so many things...donairs, nachos and cheese (a fave), and wraps. This sauce MADE the wrap soo delicious, I could have easily eaten two...but I didn't. :)

Then I also have a ton of leftovers from THIS recipe. I took some of the pork and fried it up with some sliced red peppers and onions (I used a touch of olive oil but otherwise used the sauce from the meat). I placed it in half of a tortilla shell and topped with some cheese - folded in half and fried in a frying pan for *pork quessadillas*. I served it with the above sour cream/mayo mixture and salsa. Brent LOVED it!

Tomorrow I plan to use the remaining pork and make the Chicken enchiladas tomorrow. I'll be adding the leftover black beans as well (I LOVE black beans) and possibly using some of the cafe rio dressing in the sauce as well. We'll see.

It's nothing major - but it can really help out if you are willing to be creative and try new things. I remember one time buying the wrong pitas from a local bread store. We ended up getting greek pitas which don't open :( But I decided to try them as individual pizzas and they were AWESOME! Now we often buy the Naan Bread (bags of about 6 I think - I love the garlic ones best) to make pizzas at home. We did it for Brooklyn's 3rd birthday party and everyone was able to make their own pizza - it was great!

So what's in your fridge? And - what else can it be?? Try something new - you might surprise yourself!

Cafe Rio Recipe!

2009-10-27T17:38:00.000-07:00

My sister in law, Rachelle, made this for her 5 year old's birthday party. It was DIVINE and I have been thinking about it since. So we got all the ingredients together and I made it this past Sunday. mmmmm...although I think my blender didn't get the cilantro quite as good as I would have liked so it was a bit too cilantro-y for me....but still super delicious!

Pork:
4 lbs roast
1 cup salsa
1 cup brown sugar
1 can sprite
1 Tbsp dry mustard (I used regular mustard because I am out of dry)
4 cloves garlic, minced (handy chopper!)

Place all in the crockpot and cook on low for 8 hours or high for 4 hours. I chose to do it on low for 8 and shredded it with forks at about the 6 hour mark, then left it in the sauce for the last 2.

Rice:
3 cups water
4 tsp chicken bouillon
4 cloves garlic
1/2 bunch of fresh cilantro (I put about 1/8 of a bunch in, if that)
1 can green chilies
1 tsp salt (I didn't put it in - I imagine the bouillon has enough salt anyways)
1 Tbsp butter
1/2 onion
3 cups rice

Blend all ingredients with 1 cup of water and add to pot of rice and remaining water. I used my rice cooker instead of doing it on stovetop. It worked great.

Dressing:
1 large jalapeno, seeded (don't forget to seed it....)
4 cloves garlic
4 shakes of tabasco
1/2 cup green salsa (Safeway Select Brand Salsa Verde)
Juice of 1 lime
bunch of cilantro (again, I hardly put any)
1 package of ranch dressing mix1 1/2 cups of sour cream
1 cup mayo

Blend everything except the mayo and sour cream until green pieces are little. Then stir in mayo and sour cream.

On your plate layer:
rice, meat, black beans (rinsed and drained), guacamole, fresh salsa (or store bought if you prefer), grated cheese, lettuce, and the dressing. Crumble taco chips in the mix too and ENJOY! Don't dish up a lot at first - I promise it won't look like much but quickly becomes a mass amount. And with the rice, it's sooo filling.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Lentil Soup

2009-10-27T17:27:00.000-07:00

Yep - ANOTHER soup. We actually have leftovers from the dinner I made the other night but I plan to make those into enchiladas tomorrow and wanted to get out of making lunch for Brent tomorrow. LOL So I whipped this soup up - sooo fast!

1/4 cup red lentils
1/4 cup brown lentils (only had red so used 1/2 cup)
1/4 split peas
1/4 cup ABC pasta (optional - I added barley instead)
1 whole onion, peeled and chopped
5 cups water
2 stalks of celery, chopped
2 tomatoes, diced (I forgot to add these)
2 potatoes, chopped or diced
3 carrots, peeled and diced
2 vegetable bouillon cubes (I only had 1 left, so I used 1 veg and 1 chicken)

Combine and heat lentils, peas, water, and onions in a pot for 45 minutes. Add other ingredients and cook another 20 minutes. Serve. I added some pepper and additional water to make it a bit more brothy (especially with the barley in the soup). Delicious....You could add a pinch of cayenne pepper if you wanted it a little spicey...or play around with some other spices too. I also added some diced red pepper and would probably add corn next time too. Great winter meal!

SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS

Hearty Vegetable Soup

2009-10-27T17:22:00.000-07:00

Another recipe coming from the book *Original Fast Foods* - I'm really into the soup thing lately...they are hearty, perfect for a cool day, and best of all - sooo fast!

6 cups water
3 vegetable bouillon cubes
1 onion, chopped
2 medium sweet potatoes, peeled and chopped
2 potatoes, peeled and chopped
1 can kidney beans, drained and rinsed
2 stalks celery, chopped

Combine all ingredients in a large pot, and simmer over medium heat until potatoes are tender. Blend 1/3 of the contents in blender, and add back to thicken soup. You may add whole-weat noodles at the end to make the soup *kid friendly* and your favorite spices to add some zip. I used about 1/3 cup of alphabet noodles and next time will add some more spices. But otherwise - this soup was great!

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

IT'S A GIVEAWAY YOU WON'T WANT TO MISS!

2009-10-21T13:15:00.000-07:00

If you are into eating healthy and getting your kids to, check out this fabulous giveaway at a website my cousin told me about (thanks radelle!!!).

Check it out HERE

I am really hoping to win - but can't decide between the sprout garden and the smoothie maker, although I'll likely choose the sprout garden. I LOOOVE sprouts! And the idea of growing our own is exciting to me...

And while I'm at it - check out the giveaway on my giveaways blog....THIS one is also worth entering.

Check it out HERE

Happy Week to you all....more recipes to come!

Tomato Walnut Sauce

2009-10-14T18:20:00.000-07:00

I forgot to add this recipe HERE, so here it is!

Tomato Walnut Sauce
1 cup apple juice (fresh)
1 onion, chopped fine
2 tsp oregano or Spice Hunter Italian Seasoning
1 29 oz can of pureed tomatoes (no salt added)
1 cup walnuts, chopped
1 lb fresh spinach, cleaned and chopped

Saute the onion in apple juice until it is translucent. Add seasoning and tomatoes, and cook for 20 minutes on medium heat. Add walnuts and chopped spinach, and simmer until spinach is wilted (2-3 minutes). Pour over whole grain pasta, rice, or baked potatoes.

Burrito Enchiladas - the verdict!

2009-10-14T18:13:00.000-07:00

Tonight was the night...after thinking about THESE all night I couldn't wait to make them today.

After lunch was made, eaten, and cleaned up - I set out to make another mess (my poor kitchen!). I creamed the beans, mixed the sauce, and sauteed the onions and mushrooms. I used white tortilla shells because we have some on hand that should be used up and I personally prefer white ones for enchiladas (I prefer whole wheat for my lunchtime veggie wraps). I kept about 1/4 of the beans whole, but would probably do more next time.

First off - the creamed beans recipe makes A LOT! I have 4 ziploc bags filled half full of it in the freezer. LOL I added a can of green chilies which was nice. But I definitely recommend doing a *fresh* spice bouquet as I think there was something a big too strong from using the dried ones. A little trickier to *remove* as well (I didn't even try to be honest). The rice - good but made the inside of the enchilada a bit too dry....Next time I would add sauce to the inside of it as well and less rice than I put in each one (so about 2 Tbsp). I also added cheese inside each one and topped at the end of cooking in the oven. I added some chili powder to the sauce, trying to make it more like the one from THIS enchilada recipe. And I also thickened it a bit with water and cornstarch - otherwise it's much too runny.

They were good...not great...I would doctor it quite a bit next time so may perhaps come up with my own recipe. I did not top with green onions, corn, and olives - although I would do the green onions next time because I LOVE them (I actually just forgot to tonight). And I did add about a cup of corn to the bean mixture just because :) I don't think salsa would be great on top of these (the sauce is enough) - same with the guacamole (even though I LOVE guacamole).

I also made up a second batch of sauce (from the other enchilada recipe) for the inside of our enchiladas - they were just too dry and one spice from the beans was too potent not to. A filling meal though and definitely enjoyable enough - but not TO DIE FOR, at least not as the recipe stands.

SERIOUSLY SCRUMPTIOUS RATING: 3 STARS

Stuffed Pasta Shells - kids lunch today

2009-10-14T18:02:00.000-07:00

I love finding ways of putting veggies into food. Things like squash, pumpkin, and other veggies are so good and can be pretty easy to *hide*. Although my kids are really pretty good at eating their veggies I still like finding ways that make it a bit easier for them to eat even more . This was another way to do just that - and using butternut squash, which I love.

Stuffed Pasta Shells (from Original Fast Foods)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed (I only used 1 squash)
2 cups apple juice (fresh) - I did not use fresh

Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in saucepan and cook until tender. Add contents to a blender and blend until creamy. Spoon mixture into cooled pasta shells and place into baking dish and cover with tomato walnut sauce (I just used spaghetti sauce but you can find the recipe HERE). Bake at 350 for 30 minutes and Enjoy!

I cooked the squash in the oven first to soften it. Cutting in half lengthwise, spoon out the *guts* and lay face down on a sprayed (pam) cookie sheet. Cooke for 15-20 minutes at 350. Let cool and skin and cube. Cook in apple juice and blend as described. So the shells we bought were not really *stuffable* so instead I just mixed the squash/apple juice mixture in with the spaghetti sauce. And I topped with a bit of cheese because, well cheese makes everything taste better. LOL

AWESOME!!! It was seriously awesome! My daughter asked for seconds and both my friend and I had a small side of it with our Tabbouleh. I'm really excited about this - considering the only other way I cook butternut squash is with butter and brown sugar - DELISH but definitely not *healthy*. LOL

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Great day of Great food :)

2009-10-14T17:51:00.000-07:00

A few weeks ago we had a potluck get together. One lady brought the most delicious pita mix that my friend and I just HAD to have the recipe for. So today we finally made it for lunch and boy was it good :) (and boy did it ever make a lot!!)

Tabbouleh

(Wheat Berry Salad)

§ 3 cups dry wheat berries (We just used a small box of couscous - we boiled it in water but next time will likely do chicken or vegetable stock instead)

§ 1 medium white onion finely diced

§ 2 ribs of celery finely diced (optional)

§ ½ bunch of cilantro finely chopped - I detest fresh cilantro but put it in anyways - you can't tell!!!

§ 1 pint grape or cherry tomatoes, cut each in half lengthwise. (Diced roma tomatoes works too.) - we used 1/2 a pint because I don't like tomatoes, but in this you hardly notice they are there.

§ ¼ cup lemon juice

§ 3 tablespoon canola oil

§ 1 tsp salt (or to taste)

1. Soak wheat berries overnight in lots of cold water. (The wheat will more than double in size while soaking.) Slowly cook wheat berries until they begin to pop out of their coatings and are chewy to the tooth - the wheat will more than double in bulk when cooking. Rinse cooked wheat in cold water until all heat is gone.

In a large bowl combine onions, celery, cilantro, tomatoes and lemon juice. Toss gently so as not to mash the tomatoes.

5. Add as much cooked wheat as you see the above ingredients will take.

6. Before serving pour the oil over the tabbouleh and mix well.

N Note: I like to combine everything except the wheat first to see how much wheat to use. The cooked wheat can always be frozen to use another time, or some people like hot cooked wheat with milk and sugar, just like porridge.

MAST-E XIAR

(YOGURT DIP)

1 quart container of plain yogurt

1 English cucumber

1 bunch of fresh dill or 3 Tablespoon of dried dill or crushed mint

Salt to taste

3 large cloves of fresh garlic, minced

§ Peel and dice cucumber

§ Peel and mash garlic with salt (we did not mash with salt)

§ If you are using the fresh dill; remove stem and chop

§ Pour yogurt into a dish

§ Add cucumbers, dill and garlic

§ Stir well

As an appetizer for a party, use mini pitas. We used large ones (each had half) for lunch today and it was great! Next time we plan to use the handy chopper for the garlic, cucumber, and dill instead of chopping it all. :) You could also just mix it all up like a salad and skip the bread/pita altogether - or throw in some ripped up pita and eat it that way (definitely less messy lol)

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!

Burrito Enchiladas

2009-10-13T17:55:00.000-07:00

CHECK OUT THE RATING HERE

I love me some enchiladas :D So when I happened upon this recipe (from Original Fast Foods) I knew I had to try it!

I was hoping to make it this evening for supper, but it turns out the creamed beans have to be cooked for 8 hours before you can *cream* them - so it'll have to wait until tomorrow. :(

Here's the Recipe for the creamed beans - and then I'll post the enchilada recipe :)

Creamed Beans (yield 8 cups)
4 cups dried pinto beans or dried black beans (I used black)
Enough water to cover beans (at least 2 inches)
1 large onion or 2 medium onions, chopped
2-4 Tbsp fresh garlic, minced (I just did 3 cloves)
1-2 tsp sea salt (optional - I did not add this)
1 herb bouque made from parsley, thyme, rosemary, and bay leaves (I did not have fresh herbs so added about 1 1/2 tsp of each - we'll see how it turns out)

Soak your choice of beans overnight, then drain and rinse. Place beans in slow cooker with onions, herbs, and garlic. Cover with water by at least 2 inches and cook for 8 hours, adding water as necessary. After beans are cooked, remove herb bouquet (I will just have to strain mine out I think), pour off any remaining water and reserve for blending. Place half the beans in a blender and blend until smooth. Add reserved cook water as needed. Return blended beans to slow cooker and mix well. You can blend all beans if you want them 100% creamy.

Burrito Enchiladas
10 to 12 tortillas (I bought whole wheat ones)
5 cups creamed beans (see recipe above)
4 cups cooked brown rice (I am just using the rice we have...kokuho I think)
1 lb. sliced mushrooms
1 onion, chopped
1/4 cup vegetable broth
1 bunch green onions, chopped
1 cup corn kernels, fresh or frozen
1/2 cup olives, sliced (will be leaving out)
1 recipe, salsa (will make my own epicure fruit salsa which I LOVE)
1 recipe guacamole (will also make my own - will post recipe after)
1 recipe red or white enchilada sauce (I will be making the red but will post both options below)

Saute onion and mushrooms in vegetable broth and set aside. Pour 2 cups of enchilada sauce into the bottom of a casserole dish. Spread beans, rice, and mushrooms down the center of each tortilla. Roll and place seam side down in dish. Pour remaining sauce over tortillas. Sprinkle with green onions, corn, and olives. Cover with foil and bake at 350 for 45 minutes. Garnish with salsa and guacamole - Enjoy! (I am seriously bummed as I want to eat this now!!)

NOTE: I will be adding shredded cheese in them as well and may even add a can of green chilies to the mix as well. We'll see :)

Guacamole #1 (from the book)
3-4 ripe avocados
2 tomatoes, diced
1 tsp garlic, minced
1 tsp onion powder
1/4 cup cilantro, chopped
2 tsp lemon juice

Guacamole #2 (the one I'll be using - from Company's Coming Mexican)
4 ripe avocados
1/4 cup lemon juice
1/2 cup mayonnaise/miracle whip
1/4 cup chopped onion
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt (I don't put this in)
1/4 tsp pepper
1/4 tsp cayenne pepper (I don't put this in)
2 medium tomatoes, seeded and diced (I don't put this in either)

**This recipe can be frozen if you have not put the tomatoes in**

Red Enchilada Sauce (the one I'll be using)
4 1/2 cups water or vegetable stock (I'll be using vegetable stock)
1 8 oz can tomato paste
1 cup celery minced (use the handy chopper machine)
1 1/2 tsp cumin
1 tsp coriander
1 tsp garlic powder
1/2 tsp dry mustard (I will have to use regular mustard as I am out of dry)

Add water/veg stock and tomato paste in saucepan on medium-high heat and whisk until smooth. Add remaining ingredients, and mix well. Reduce heat to medium-low, cover and allow to simmer for 30 minutes. Stir occasionally.

White Enchilada Sauce
2 21 oz cans coconut milk
1-2 cups cilantro, chopped
1/2 to 1 jalapeno pepper
2 cloves garlic, peeled
1-2 limes, juiced
1 pinch of salt
3-5 Tbsp Ultra Gel (any grain based thickener)

Combine all ingredients except Ultra Gel in a blender and blend until smooth. Bring to a slow boil and then simmer in a sauce pan until sauce is slightly thickened (30-40 minutes). Add 3-5 Tbsp Ultra Gel until desired thickness is achieved.

So as mentioned - this will be dinner tomorrow night!! I am sooo excited! Will let you know the verdict when we've tried it and will note any alterations I make :)

Stuffed Pasta Shells

2009-10-12T17:41:00.000-07:00

I'll be trying this Wednesday for Lunch for the kids I think....and possibly for dinner too with a couple of sides.

This comes from the Original Fast Foods book. I'll let you know any changes once I make it :)

1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed
2 cups apple juice (fresh)

Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in a saucepan and cook until tender. Add contents to blender and blend until creamy. Spoon the squash mixture into cooled pasta shells. Place stuffed pasta shells into baking dish and cover with tomato walnut sauce (they have a recipe for this, I'll likely be using regular tomato sauce). Bake at 350 for 30 minutes....I'll also probably put some cheese on as well....but we'll see..

Rating to come :)

Oh Salata!!!

2009-10-12T17:34:00.000-07:00

I love a good salad....the more ingredients - the better it is. Loads of veggies, sometimes hardboiled eggs (not the yolk as I *really* do not like the yolk), croutons, craisins (divine) or other fruit, and sometimes chicken strips. I recently purchased a box of grilled chicken strip slices from M&M's and am THRILLED! I can just grab a few from the resealable bag and fry them up (in nothing - not oil or marg...) and throw them in my salad. So I intend on doing this every once in a while. I always add cheese - always....I loooove cheese (addict). And a lot of times I make my own dressing which is nice because it's not processed, but some of the recipes also have a pretty high amount of sugar so it isn't really that healthy. THEN I discovered this beauty...my parents received it as a gift from a lady they know and am I ever glad they did. I LOVE it and use it all the time. I'm really excited to try it on my veggie wraps - I think I'll marinate the veggies and just throw them in my wrap just like that. (no mayo=even healthier!)

The ingredients are Water, Spirit Vinegar, Wine Vinegar, Sugar, Salt, Dill, Tarragon, Wort, and Caramel.

Nothing I can't pronounce....nothing horrible....and it's all mixed together and is seriously SCRUMPTIOUS!! LOL

Nutritional Information (per Tbsp) - ZERO calories, ZERO fat, ZERO cholesterol, 200mg sodium, ONEg carbs, and ONEg of sugars. (and zero fibre and protein - and vitamins a &c, calcium and iron...just so I'm not giving only half the information).

I absolutely LOVE this dressing. If you are looking for it - it's not directly in the salad dressing section...a little further past - by the vinegars I think (it's a seasoned vinegar dressing). I paid $5.00 for my first bottle (750 mL) but then found it at Wal-Mart for $3.50 (gotta love Wal-mart!)

Seriously - go try some.....it's delicious!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

OVERHAUL...

2009-10-12T17:20:00.000-07:00

I absolutely love Thanksgiving...it's such a great preview to Christmas - I love spending time with family and of course I LOVE the food (LOVE LOVE LOVE). It's pretty much the only time of year (that and christmas of course) I get super stuffed. Generally speaking, I despise the feeling of being stuffed to the rim - ugh, it just makes me mad. But Thanksgiving and Christmas are great occassions to let my guard down. So now - instead of 30 lbs to lose, I am confident I have 35. *ack* Hence the overhaul.

We were with Brent's family for Saturday (mine for sunday) and EVERYONE was there. It was so fun! Sarah, our newest sister in law is a *mostly* vegetarian, with the exception of fish, which she eats fairly often. Interestingly, she was just at the dr getting some bloodwork done and the dr was BLOWN AWAY at her results. All of her levels were perfect, including her iron which she mentioned she was a little worried about (simply because of being veg). I'm super impressed.

I truly do love to eat healthy...all the fruits and vegetables - I get excited when my house is well stocked. (that being said - I love eating the *crap* too...have you tried the new Angry Whopper from BK?? oh.my.word. soooo good!!!!) So I'm making a change - a major overhaul....My plan is to not only change our portions but to look at what we're eating as well. Fish is not my favorite but I am committed to making and eating it more. It's not something I hate, so truly I can make the decision to eat it. I'm hoping I'll learn to love it. And since Brooklyn discovered last night that she *loves shrimp now* and ate about 1/4 of a shrimp ring, I'm hoping to cook with it more as well. I always use lots of veggies when I make a meal so thankfully that won't be a huge adjustment. And I will likely throw in bits of chicken or beef in some meals for Brent. But for the most part I'd like to eat vegetarian...I'd say about 80%, but for now that might not be accurate. We'll see.

For lunches my plan is:
Veggie Wraps and CousCous Pitas (recipe to come)

For dinners (and as leftover lunches if successful):
Stuffed Pasta Shells, Risotto with mushrooms and dried tomatoes (Sarah's recipe), Potato Salad, Grilled Veggies, Stir Fry, Burrito enchiladas (soo excited to try these), Lentil Soup (it's getting to be that time of year), Harvest Vegetable Soup, Vegetarian Chili, and Cheezy Broccoli Soup.

A lot of these recipes have come from a book I've had for a while but never really jumped into (although wanted to, just never did. I'm soooo excited to try some of these recipes and hopefully have some more to add to my collection. The book is called *Original Fast Foods* and is really rather fascinating. Check out the website HERE to learn more about eating more *natural* foods (ie not processed) and the health benefits from doing so.

Brent and my brother were watching some documentary the other night - it involved a *mcdonald's diet test* and I'm sure I've seen it before...I'm also pretty sure I don't want to see it again. LOL It was SO gross...The *test subject* LOL started eating mcdonald's for EVERY meal. In just FIVE days he gained TEN POUNDS!!! SICK-O-RAMA Then they showed an animated version of how the chicken nuggets are made/processed....and then showed the ingredients list. OH.MY.WORD. It was about 60 items long....for breaded chicken!!! I don't think we'll be going there for a looooong time *ugh*

So between my usual resolve to do better after spending time with Sarah (I was so excited she brought some recipes for me) and this documentary....I'm pretty pumped to try some new *healthier* recipes. And I'm also finally digging out some recipe books I have on the shelf but haven't really used (Original Fast Foods and Deceptively Delicious).

Brent just left with my long list of groceries - I'm so excited for when he comes back :) We'll see how many of the items he actually buys. hehe

And so - I suppose let's post some recipes :)

If you are in the states...

2009-10-10T09:35:00.000-07:00

And you want to coupon - Check out Brent's cousin's blog HERE for some awesome tips! She has been saving up a storm since July and doesn't show any signs of slowing down :)

And for my fabulous canadian readers - sign up on the following sites to receive your coupons and let me know when they come in. It's easier to explain the stacking when you have them in front of you -

Save.ca - sign up - these coupons will be mailed to you. Gets sets for family and friends and snag theirs too :)

Brandsaver.ca - sign up - these coupons will also be mailed to you, and as with save.ca, get copies for family and friends as well.

rightathome.ca - these are printable straight from your printer at home. Print a few sets :)

Let me know when they arrive. Remember - these coupons can be used on sale items, and in fact I try to never use them on a regular priced item....I have though - because sometimes my coupons stack so brilliantly I only have to pay 99cents for an item - and THAT isn't too bad :)

Happy thanksgiving :) I will be posting recipes in the coming week. Oh and you'll notice my savings ticker on the side that I've just added. Crazy savings in just over a week if you ask me! Too bad it wasn't really *money in my pocket*

OVER A MONTH???

2009-10-02T16:06:00.000-07:00

I can't believe it's been over a month since I last posted. It's not for lack of cooking....I've just been insanely busy. Working on reorganizing my business (with my friend Megan), Cute Like Me, getting our reviews and giveaways blog moving smoothly (check it out HERE), and most recently learning how to coupon!!! Yep - here in Canada!! I'm ECSTATIC!!! In fact, just today I went and bought shampoo as I've been out for a few days. I'm still washing my hair, don't worry - but using Brent's Gilette shampoo is just not quite cutting it. So I went into London Drugs (they let you coupon stack) with my handy coupons and spent $1.38 on shampoo AND conditioner...Pantene Pro-V :) I'll be heading back tomorrow to get a couple more sets. They were marked down to $3.99 each plus I had a swack of coupons to help me. How awesome is that!!!

So I will also be adding my tips (as I learn along the way from my trust friend) and finds...and will be adding a savings ticker to keep track of the money I save. I'm going back to tomorrow to get more shampoo and conditioner (I have more coupons) as well as some gilette stuff and old spice stuff. Sooo excited!

Will keep you updated. Also - tomorrow is the b-day party for our kids (all of B's friends have siblings the same age as J, so it's silly to do two parties) and we'll be having loads of snacks so lots of recipes to post :)

Soooooo fun!!!!

Stay tuned! Life is only getting more exciting!

It's Taco Soup night for sure

2009-08-13T11:40:00.000-07:00

I am not ready to say goodbye to summer yet...but I can't deny that I love these cozy cool days where you just hunker down and watch videos and get some housework done. Maybe I don't love the housework part, but I sure enjoy it more than on hot days when I'd rather be outside with the kids. The other thing I love about these kind of days - is cooking. I love making soups and other hearty meals that make me feel like we are in a cabin in the woods with nothing but our family. I think of days spent on the ski hill (I'm a self proclaimed lodge bunny who would rather be in the lodge cooking than going down the hill on one or two *sticks* lol), hunting (again, I'd be in the cabin), or just a day spent at the hill with a bunch of families taking the kids tobagganing (I'd definitely be joining in for this...it would be a crockpot day for sure!). And while we are doing none of the above 3 things, today is definitely one of those days. The only thing that would make it better is if Brent had the day off. Oh well...at least we get to spend the evening together.

I got this taco soup recipe from a cookbook my aunt gave me. Her Relief Society group put it together - it is one of my favorite cookbooks. Real people cooking Real recipes with Real food. Stuff I typically have on hand already and food our family will love. This recipe is awesome...I love the flavour, the consistency...and I LOVE anything topped with sour cream.

2 lbs hamburger
1 medium yellow onion, diced
2 cloves garlic, minced
2 taco seasoning packages
3 tsp chili powder
1 (10oz) can beef broth
1 (15 oz) can tomato paste
1 can kidney beans
1 can black beans
1 can crushed tomatoes
1 can green chilis
1 can mixed vegetables (I just used a can of corn)
Grated cheese

Brown hamburger with onion and garlic; add taco seasoning. chili powder, and green chilis. Put in a big pot and add the rest of the ingredients and a can or more of water to desired consistency. Let head on stove and serve with sour cream, grated cheese, and tortilla chips.

SERIOUSLY SCRUMPTIOUS RECIPE: 5 STARS - this is a must try recipe!

Sour Cream and Chicken Enchiladas

2009-08-13T11:26:00.000-07:00

I have always loved - LOVED - chicken enchiladas. The way they look fresh out of the oven - makes my mouth water. Unfortunately for me, my husband isn't a huge fan. He much prefers his sister's enchiladas, which I can't blame him for. They are DIVINE! But I don't really think they can be compared - chicken vs hamburger. I love both...equally I'd say....for different reasons.

When I saw my cousin Kym's recipe for her Chicken Enchiladas I knew I wanted to try them. They really are pretty similar to the other recipes I've tried over the years, except for the southwest or cajun seasoning for the chicken. I knew I should have doubled the sauce recipe like I normally do, but even still - these were delicious. Brent chose to eat the leftover soup from the night before which was fine by me. More for my tummy :D I also had a friend over (and her husband stopped by after work later that night and also enjoyed a couple) and another friend for lunch the next day - this meal was definitely enjoyed! Here's how you do it:

4 boneless, skinless chicken breasts (I used 3 and cubed them pretty small)
2 Tbsp oil
1 package southwest or Cajun seasoning (I just bought cajun seasoning and sprinkled the chicken while I cooked it - not sure how much...maybe 1-2 Tbsp?)
1 small can green chilis or 1/2 cup salsa (I used green chilis)
1 can cream of chicken soup
1/2-1 cup milk
2 cups cheddar cheese
10 large flour tortillas (the 3 chicken breasts gave me enough to fill 8)

Heat oil in large skillet. Add chicken and seasoning and cook until no longer pink inside. Just use garlic and salt if you can't find seasoning - I used my garlic salt with parsley in addition to the cajun seasoning.

Mix remaining ingredients together in large bowl. Dip each tortilla into sauce to coat both sides (I did not do this, figured it would be too messy). Place about 1/4 cup chicken down center of tortilla and roll up, laying seam down in pan. I always put a bit of the sauce on the bottom of the casserole dish so they don't stick. I also put a bit of sauce inside each tortilla along with a small topping of grated cheese :). Pour remainder of sauce on enchiladas and bake for 35 minutes at 350. Then I throw a bit more grated cheese on the top (remember, I'm a cheese addict. lol) and it's ready to serve. DELICIOUS!!! I served this with orange almond salad - nothing else is really needed. It was perfect.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS - FOR SURE!!!

Crockpot Corn

2009-08-13T11:19:00.000-07:00

Corn is not one of those things I tend to think there are a lot of different ways to prepare it. It's just...corn. I have been known to add it to my fried rice, or even to a salad (with ranch dressing usually)...but as far as preparing it on its own, it's usually just a pot of corn. My auntie Glenda (also fabulous) submitted this recipe to our family cookbook and it sounded kind of fun I had to try it. Plus, I love using the crockpot...minimum input, maximum output!

5 cups frozen corn
1 small can of green chilis (4oz)
5 hot diced jalapenos - fresh or canned....seeded and diced
1 cup sour cream with chives (if you can't find sour cream with chives, just add a little green onions - that's what I did)

Put in crockpot and stir. Heat on low for about 3 hours or on high for 1 1/2 hours. You can also put it in the oven at 250 for 3 hours or 350 for 1 1/2 hours if you don't have a crockpot. It was good...something different....and I love the kick to it. And really I love anything with sour cream in it (There have been times I've made tacos JUST for the sour cream). This is probably one of those recipes I'll make a couple of times a year - it's not one we are DYING for...but it was definitely worth trying and certainly yummy.

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

7-Up BBQ chicken

2009-08-13T11:07:00.000-07:00

This sounded interesting to me....while not a lot of ingredients, the idea of marinating in pop was something I haven't thought to do. So I had to try this recipe. This comes from my other fabulous cousin, Trina.

2 cups 7-Up (I actually used Sprite....but think they are pretty much the same...who knows, maybe it would make a difference??)
1 cup soy sauce
1/3 cup oil
1/2 tsp horse radish (I would probably put in 1 tsp)
1/2 tsp garlic powder
4 or more chicken breasts, cut up into strips (I did not cut into strips and instead left them whole - I slice them though so the marinade can soak into it better)

Marinate overnight and cook on the BBQ!

Okay so we only had a few hours so that's all they marinated for. I don't know if it makes it more flavourful or not, but I'd definitely try it again and do it longer. The chicken was good, not great...and didn't have much other flavour than the soy sauce. I'm really interested to play around with this recipe. I think it could be awesome - I probably just rushed it.

I served this with sweet potatoes, orange almond salad, and corn I had made the night before (oo that's the next recipe)

SERIOUSLY SCRUMPTIOUS RATING: 3 STARS (I'll update you if this changes....I'm sure it will)

Spicey Cheeseburger and Fries Soup

2009-08-13T10:58:00.001-07:00

I have sooo much to update...I've tried about 5 new recipes in the past week - so lots to report ;)

I can't remember when I made what, so however I remember them - here it goes

Spicy Cheeseburger and Fries Soup
*this comes from my fabulous cousin, Tasha*

1 1/2 cups water (I ended up doubling this)
2 cups cubed peeled potatoes
2 small carrots, grated (I just chopped mine)
1 small onion, chopped
1/4 cup chopped green pepper, optional (I used red pepper)
1 jalapeno pepper, seeded and chopped (remember to seed it...otherwise it will be smokin' hot!)
1 garlic clove, minced (I think I used 2-3)
1 Tbsp beef bouillon granules (I used 2-3)
1/2 tsp salt (I actually added it, although wouldn't next time...couldn't taste it so it wasn't a bad addition, but with bouillon you really don't need anymore salt)
1 lb ground beef, cooked and drained
2 1/2 cups milk, divided
3 Tbsp all purpose flour
8 ounces process american cheese, cubed
1/4 to 1 tsp cayenne pepper, optional
1/2 lb slived bacon, cooked and crumbled

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; head through. Combine flour and remaining milk until smooth and gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat and stir in cheese until melted. Add cayenne if you want. Top with bacon just before serving.

This was a big hit with the dh (dear husband). We added a scoop of sour cream which was awesome. It had kind of a stroganoff flavour to it. I'm excited to make it again and possibly doctor it a bit more. It was really good....and a perfect hearty meal on a cold day. I'm thinking a day of hunting...on the slopes...out toboganning...etc. What a great meal to come home to. This would have been perfect with a nice piece of cheese or garlic bread!

SERIOUSLY SCRUMPTIOUS RATING: 4.5 STARS (just because I'm curious what else can be done with it)

Donairs!!!

2009-08-07T17:00:00.000-07:00

I've always been a fan of donairs. Not only are they delicious but they also hold special meaning as I recall going to the Flea Market on saturdays with my dad and having donairs for lunch. I loved them then and I love them now - but rarely take the opportunity to get one. When I saw this at our local Wal-mart I had to try them. I was a little leary having tried a ginger beef kit recently that was HORRIBLE (not the same company), but I decided to do it anyways. It was only $5 (they are now $6) so I figured it wouldn't be too big a loss. Boy was I ever shocked - these donairs are AWESOME!!! The sauce, the meat - it's fabulous. I mean, there's nothing quite like a fresh hot donair - but this is definitely the next best thing. and for $6 you get enough for 4! You just can't beat that!

I try not to purchase frozen food but this is quickly become a staple in this house. I had a friend over for lunch one day and we made these up - she went out a couple of days later to buy a couple boxes! Super quick and easy - and totally delicious! And (as my friend and I thought) what a perfect idea when you are having a group together for appetizers or sporting events. Make a few of these boxes up, typical nachos and cheese, chips and dip, etc. And you've got yourself a lovely filling meal. They even give the suggestion on the box for making them into donair pizzas, which would probably work best for large groups. I add diced cucumbers, shredded cheese, lettuce, and sliced white onions to mine. Perfect!

Try them!!!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!

Cottage Cheese Waffles??

2009-08-07T16:50:00.000-07:00

Yep you read right...Cottage Cheese Waffles. This recipe comes from my fabulous cousin, Tasha! I had to try them simply because they sound so strange. She claims they are *to die for* so I had even more reason to give them a shot. We often make waffles for the kids with whipped cream on them - just something fun when Brent has the day off or Sunday mornings before church. So here's what you do:

Mix in a blender:
1/2 cup sifted flour
1/2 tsp salt (I actually used it this time just to make the recipe as written)
4 eggs
1/2 cup milk
1/3 cup vegetable oil
1 tsp vanilla
1 cup cottage cheese

These are low carb and high protein (gotta love that!). Don't be alarmed, the *batter* is pretty runny but they cook up like normal. The cottage cheese gives the illusion that they aren't quite cooked through but rest assured they are! They were good - not a whole lot different than regular waffles but if they have a bit more *health factor* I'm willing to eat them. And seriously - they smell AWESOME while they are cooking! Amazing....I'd make them again just for that! LOL All in all, I think they aren't something I'd make all the time simply because I don't have cottage cheese in our fridge at all times. But it is something different, a little healthier, and they taste pretty similar to regular waffles.

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS - definitely worth trying

Mmmm...I love Jell-o

2009-08-02T21:37:00.000-07:00

I've always been a jell-o fan, although never really got a hang of the jell-jigglers sadly....when I tried these at a recent function I knew I HAD to have the recipe. The best part is - they turn out perfectly every time. And if you want to know if they are yummy - we went through 5 pans in 4 days *ack* (okay we did have company that helped, but still!). So easy and so yummy...oh and it sets in just over an hour. How much better can it get?!

3 packages of jell-o (or 1 large package)
3 packages of knox gelatin
2 1/2 cups boiling water
3/4-1 cup whipping cream (not whipped) - I usually measure to between the 3/4 and 1 cup

Mix jell-o and gelatin and add boiling water. Mix well. Add whipping cream (not whipped) and mix thoroughly. Pour into casserole dish and refrigerate. ENJOY!!! I just cut the whole pan into squares and leave it in the fridge like that....we all just help ourselves throughout the day!

Raspberry is a favorite, as is lime. Grape is awesome too....really, they are all sooo tasty. If you feel like getting creative try layering after each one is set. Wait for the new mixture to cool a bit though before pouring it over the set one. DELISH! Add a dollup of whipping cream on the side if you want to make it more dessert-y.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Coming Up...

2009-08-02T21:27:00.000-07:00

Well I just spent a week with the kids at my family reunion - not only was it beautiful (drayton valley) but sooo awesome to see all of my cousins. Seriously - all of them (I think there was a count of about 86 people total). My cousin, Tasha (who I hadn't seen since her wedding 12 years ago!) organized a family cookbook which I was really excited about. Now that I've seen it, I'm even more excited - there are soooo many awesome recipes I can't wait to try. Right now, my list includes 17 of these recipes. So soon to come are the following:

Oriental Chicken Salad
Cottage Cheese Waffles
Luscious Berries with hot white chocolate
Cinnamon bread
Cucumber Citrus water
Spicy Cheeseburger and Fries Soup
Maple Salad Dressing
Supreme Pizza Pasta Salad
Thai noodle salad
Kung Pao Chicken
7up BBQ chicken
Thai mango chicken
Sour cream and chicken enchiladas
Crockpot Corn
Spanish Chicken and Rice, and
Party Punch

I am SO excited to go grocery shopping tomorrow to pick up all the ingredients I need. Thankfully most of them are already basic staples so it's nothing out of the ordinary!

*See* you all soon!

Baked Potato Soup...

2009-07-17T15:40:00.000-07:00

For any of you who love baked potatoes (I know I do), this is the soup for you! Interestingly, for me - it's not even the potato that I love, it's the sour cream (addict), green onions, and bacon bits I looooove (oh AND the cheese....definitely can't forget the cheese...mmmm). Anyways, this recipe was taken from Brent's cousin, Devynn who also has a cooking blog - you can find it HERE. She tried it and said it was sooo good. It was kind of gloomy so I figured it was the perfect time to try it. It's been a while since I made soup so I was definitely in the mood for it. Here are the ingredients :)

5 medium potatoes, unpeeled and cut into small chunks
3 1/2 cups water
1/2 cup chicken bouillon
3 cups milk (I did 2 cups milk, 1 cup cream)
1/2 cup dehydrated onion flakes (I just diced a small onion)
1/2 cup crumbled bacon
2 cups shredded cheddar
diced green onion (I did about 4 stalks - just depends on how many people that are eating like them)
Sour Cream

Pierce the potatoes and cook in microwave for about 10 minutes (2-3 minute increments). Let cook and cut into small chunks. Put into crock pot and add water, chicken bouillon,milk (or milk and cream), and onion. Cook on high until potatoes are nice and easily mashed - use a potato masher. You can blend it too, but I just used a masher. Dish into bowls and top with bacon, cheddar cheese, and green onion. Oh and sour cream too of course!

I also served this with my orange/almond salad and a french loaf with butter. We fed 7 adults with this amount. It was *just* enough food....I contemplated making a second batch but then I'd have had so much leftover. Not that Brent would have minded - he's still talking about it. I'll probably make it again soon. It was a huge hit and soooo easy. I had it in the crock pot from 10am-5pm. Throw the stuff in and forget about it. Definitely a *make again* meal - perfect for those cool and rainy days, or the winter snow days when you just hunker in and watch videos all day!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Something new...

2009-07-14T20:51:00.000-07:00

At 6pm I realized I had nothing planned for dinner - okay I knew well before then, but it suddently occurred to me I might want to *start* planning something. I found some chicken thighs in the freezer and set them out to thaw (I know it`s not recommended but we always thaw them in a sink of hot water anyways...we`ve never gotten sick, so we still do it) and tried to think of what to put on them. I wanted to do bbq sauce but wanted to make one from scratch. So, I went to my trusty source and looked up *bbq sauce*. And this beauty came up....it sounded good and had great reviews, and except for a few, I had all the ingredients. So here it goes:

2 cups ketchup
1 bulb garlic (the whole bulb, not just a clove - I only used about 3/4 of a bulb as that's what I had in the cupboard)
1 cup water
2 Tbsp hot sauce (I did not use any)
1/4 cup honey (I melted it slightly so it would mix in better - no need to heat on the stove when it's going in the oven anyways)
2 Tbsp Molasses (I didn't have any but used some hot & spicy bbq sauce instead to compensate for this and the hot sauce)
2 Tbsp worcestershire sauce
1 tsp soy sauce
1 tsp salt (did not add...still can't figure out why a recipe would need salt in addition to soy sauce??)
2 Tbsp cajun seasoning (didn't have)
1 pinch paprika
1 pinch crushed red peppers
1 pinch ground white pepper (don't have so just double black pepper)
1 pinch ground black pepper
2 Tbsp cornstarch
1 Tbsp water (I actually used more like 1/2 cup)
1/2 cup butter (I chose not to add this as I didn't think it was necessary)

I mixed all the ingredients in a bowl and put a little on the bottom of the baking dish (so chicken wouldn't stick). Then I put the chicken in and topped with chopped peppers (yellow, red, and orange), celery, carrots, and white onions. Then poured the rest of the sauce over and baked for an hour at 350. Brent said it was *GREAT* (it always makes me smile when he says that about something I've made). We did plain rice tonight but it was perfect with the sauce. Definitely a meal we'll have again!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Yellow Pepper Salsa

2009-07-07T14:42:00.001-07:00

I don't love tomatoes...actually I don't even kind of like them. The taste, the smell *ugh* - it all just turns my stomach. Although, I do like everything made from them - tomato soup, salsa, ketchup, etc. Strange I know...one thing I really can't do though is *fresh* salsa...for a long time I didn't even think I liked homemade canned salsa, but I had my auntie Glenda's once and loved it, then a co-workers about 6 years ago (recipe to come), and most recently this beauty - This recipe comes from my friend, Shelley. I am so excited she shared it with me - I honestly polish off a small jar in one sitting. But truthfully there isn't anything *bad* in it, so I don't ever feel guilty - added bonus!

**As a side note....if you wear contacts and have to take them out at some point afterwards, do yourself (and your eyes) a favor and take them out BEFORE you start this. *ouch* and yes, I learned that the hard way.**

2 cups chopped yellow peppers
2 cups chopped peeled tomatoes*
1/2 cup finely chopped red onion
*peppers* see below
2 large garlic cloves, minced
1/4 cup lime juice (I used lemon and it was great)
2 Tbsp white vinegar
1/2 tsp coarse pickling salt
2 Tbsp finely chopped fresh cilantro (*yuck* I do not put this in...I absolutely despite cilantro. lol)

In a larger pot, combine sweet peppers, tomatoe, garlic, onion, hot peppers, lime juice, vinegar, and salt. Bring to a boil over medium-high heat. Reduce heat and boil gently uncovered for 15 minutes, stirring frequently. Stir in cilantro (if you want your salsa ruined. hehe) and cook for 2 minutes. Ladle into hot jars and process for 20 minutes (I don't actually *process* the jars - I make sure lids are clean and put a small ring of water around top of jar and seal tightly. It will *pop* on it's own). Makes about 4 x 250ml jars.

*To peel tomatoes - drop into boiling water until peel begins to crack. Run cold water over them (so your hands don't burn) and peel...skin should come off easily*

*Peppers - **remember to take seeds of jalapenos out or salsa will be hot**
Mild - 3 jalapeno peppers and 1/4 cup green or red pepper (I use red)
Medium - 3 jalapeno peppers and 2 anaheim peppers
Hot - 3 jalapeno peppers, 2 anaheim peppers, and 1 habanero pepper

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (I say 5, but my husband again wasn't as excited as me...seriously - who asked him anyways. lol)

These make great little gifts at christmas or just because....tie a ribbon around the jar and place on a plate with some tortilla chips - wrap in cellophane if you'd like. So fun!

No time to make cream puffs?

2009-07-07T14:32:00.000-07:00

Well, why not try to make the cream puff dessert. This recipe comes from my sister in law....it's a huge family favorite as well as a favorite among our friends - or at least those lucky enough to have had it. LOL It's seriously just a big cream puff *casserole* that is soooo easy and quick. And a perfect end to any meal. It's delicious and full of flavor, but not heavy.

Same recipe as the cream puffs:

1 cup water
1/2 cup butter (or margarine)
1 cup flour
4 eggs

Filling:
1 8oz package cream cheese, softened
3 1/2 cups cold milk
2 packages (small size) instant chocolate pudding mix**

Topping:
1 carton of Cool Whip, thawed (real whipped cream is great too)
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds (I don't put these on)

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread in a greased baking dish (13x9). Bake at 400 for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack (no you don't take the crust out of the dish...just place the dish on the wire rack - just in case you were wondering).
Meanwhile, in a mixing bowl beat cream cheese, milk, and pudding mix until smooth and slightly thickened. Spread over puff crust and refrigerate for 20 minutes. Then cover with cool whip and drizzle with chocolate and caramel toppings, sprinkling with almonds. Store in fridge until ready to serve.

**Because I don't like chocolate pudding I make this with Vanilla instead and it is DIVINE!!! I drizzle it with just carmel/butterscotch as well. Usually when my husband makes this he does half chocolate and half vanilla (half the filling recipe for each kind). **

SERIOUSLY SCRUMPTIOUS RATING: 5 stars

Cream Puffs...

2009-07-07T14:23:00.001-07:00

There is nothing quite like a fresh homemade cream puff (they just don't taste the same the next day). And I love the way my mom makes them. I'll get to the puff part later, but the inside is where it's at! A spoonful of Vanilla instant pudding and one of fresh whipped cream, topped with a drizzle of the most delicious carmel/butterscotch sauce - it's President's choice Gourmet Butterscotch. It's in a glass jar with a red lid....I would have a photo if I could have tracked one down. They are definitely messy but delicious.

For the *puff* part:

1 cup water
1/2 cup butter (I've used margarine even though my recipe says not to use substitutes)
1 cup flour
4 eggs

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once, stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spoon into balls and place on baking sheet and put in oven at 400....I'd say about 20 minutes, but keep your eye on them. I can't actually remember how long it takes *oops*. Until golden brown though! Let cool....slice and fill shortly before serving.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Another Salad Dressing...

2009-07-07T14:12:00.000-07:00

I've had this recipe for a while now, but rarely make it which is a real shame. The first time I had it was at a friend's wedding - I'm pretty sure it was the talk of the reception. The salad was soooo good - actually to be completely honest, the whole meal was just awesome. So, here you go:

1 cup olive oil (add at the end slowly while blending)
1/2 cup sugar
1/2 cup Raspberry Vinegar
1 Tbsp poppyseed
1 1/2 tsp dry mustard
1/2 tsp salt (I don't add the salt)
dash of pepper

Blend together all ingredients. For the salad use mixed greens, candied pecans, feta or gongonzala cheese, and 2 pears. Strawberries also work fabulously!

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (not 5 because my husband wasn't as crazy about it as me...he prefers the orange almond salad dressing found here - also found there is how to sugar/candy the pecans)

Ah Caramel!

2009-07-07T14:02:00.000-07:00

My mother's carmel popcorn recipe is the best I have EVER tasted....I don't actually *love* carmel popcorn, or I didn't think I did. But then I realized it was because it's usually hard....but soft and gooey....carmel popcorn is an absolute weakness. Thank heavens she only makes it a few times a year....

2 1/2 cups brown sugar
1/2 cup butter
1 can eagle brand milk
1 cup corn syrup
1/2-1tsp vanilla
sprinkle of salt
4-5 batches of popcorn

Cook first 4 ingredients until almost a soft ball. Add vanilla and salt (my mom salts the popcorn too...I don't though). Pour over popcorn and mix together. OH. MY. WORD. My mom also adds almonds or pecans or something sometimes too, but we always request it without....personal preference I guess :)

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!

**on this note - if you haven't ever tried the popcorn puffs carmel recipe on the back, you MUST!!! It is sooooo good and highly addictive. **

Cream of Mushroom Soup

2009-07-07T13:54:00.000-07:00

Yep - from scratch! I LOVE this soup - so does Brent. And I always get excited when I feel like the weather permits a nice hot soup for lunch. I remember the first time I made this soup I had to do it three times before I got it right (I misunderstood part of the recipe and it had disastrous results. LOL).....but boy was it worth it.

You will need:

1 lb mushrooms

1/2 cup butter/margarine

1 tsp lemon juice

1 small onion, sliced

1/2 cup flour

3 1/2 cups chicken broth (liquid)

1 tsp salt (I don't put this in...chicken broth already takes care of the salt in my opinion)

1/4 tsp pepper

1 cup evaporated milk (1 can)

Remove and trim mushroom stems and set aside. Slice caps thinly. Melt butter over medium heat - cook mushrooms and lemon juice until tender, stirring often. Reduce heat to medium low. Remove mushrooms. Cook onions and stems in remaining butter until tender. Blend in flour (sprinkle), add milk and broth and continue stirring until thickened. Blend in blender and return to pan. Add mushrooms (that you set aside before), salt (I don't), and pepper. Do not boil.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!

Perfect for those rainy or snowy *housebound* days.

here fishy fishy fishy...

2009-06-18T14:59:00.000-07:00

I have so much to write about - so there will be quite a few posts as I make the time to update this blog.

Anyways, I decided to *think outside the box* and make fish - yes, this is *outside the box* for me. LOL My sister in law (to be), Sarah is a huge fan of fish so I decided to try her recipe. I just bought a salmon filet (2 pieces) and did one Sarah's way and one my mother in law's way.
(this photo is not mine...it's from http://www.istockphoto.com/)

Sarah's:
lay on tin foil (will be wrapping up in a *pocket* to keep the moisture in)
a couple *dots* of butter (about 1 Tbsp total I'd say)
sliced lemon laid on top (2-3 slices)
And I added a few smooshed garlic cloves too :) and sprinkled a little with pepper

Karenne's (my mother in law):
lay on tin foil (same as Sarah's)
a couple *dots* of butter
sprinkle lemon pepper all over

Bake at 350 for about 20-30 minutes and enjoy. I'm not a fish fan to begin with, so it wasn't to die for....although honestly I want to like it so I do plan to try more recipes. It wasn't bad by any stretch and hopefully I can acquire more of a taste for it. Brent said it was good - he may have even said *great* but it was already so long ago I can't remember exactly!

SERIOUSLY SCRUMPTIOUS RATING: 3 STARS

Kraft is a beautiful thing!

2009-05-26T10:11:00.000-07:00

I went through a phase about 10 years ago of boycotting Kraft....Because they are owned or partially owned by the Tobacco Industry (ie they own a large portions of shares in Kraft). And you know that sounds all nice and activisty and I felt like somehow perhaps I was doing my part. But really...I'm just not that bothered by it (which is probably why the phase only lasted a few months). Do I want to support the Tobacco Industry - well not particularly (not at all actually)...but does Kraft happen to make some really fab products - YOU BETCHA! And you know, they make sooo many products I just found it really overwhelming almost to keep it all straight. And let's face it - I like their stuff. And it's not like Kraft picks and chooses who buys their stocks. It's possible they would prefer it to be a different company/organization as well (although I have nothing to base that on) - but money talks....
So I guess I'll just have to use my efforts to promote and benefit other causes, that for me - at this point take priority. I think when it really comes down to it, so many of these large corporations are tied together somehow....I don't know that we can possibly get it straight. Does that mean it's not worth trying...of course not. But make sure it's something you truly believe in and have researched, not something you choose to do based solely on what you've heard from ONE person. Find a cause that means something to you...for some that will in fact be the boycotting of certain food products and companies.

For me....bring on the Kraft! I love their salad dressings. And while I really prefer to make my own, sometimes it's so nice to have something equally as enjoyable just waiting to be used. No work involved. I love making a hearty salad....full of veggies - celery, carrots, red pepper (I don't like green), mushrooms, green onion, purple/red onion, cucumber, sugar snap peas...and sometimes a chicken breast or leftover steak cut up or slices of lunch meat.

some of my favorite dressings are: Italian (interestingly the Kraft one is healthier than the superstore no name one! I like Golden or Creamy or Zesty), Catalina, Three Cheese Ranch (actually, Brent's favorite), raspberry vinaigrette (I LOVE vinaigrettes), and their Signature collection - Roasted Red Pepper and parmesan, Greek with Feta and Oregano, Creamy PoppySeed, and Sundried Tomato and Oregano. I will say I thoroughly despised their Mandarin Orange with Sesame dressing and ended up tossing the bottle. I was pretty disappointed because I thought for sure I would LOVE it....oh well, can't love it all I guess! :)

**Any in Purple I have used as a marinade for chicken (although fish I have heard is great too)...Any in Blue I am wanting to try and think would be great**

But my new favorite product of theirs is THIS collection:

They only have 4 kinds listed on the website but there are more. I have had the Pesto Parmesan which was really yummy on salad but even better as a chicken marinade. And I have the Fig Balsamic which is good on salad but also a GREAT bread dipper (like oil and balsamic vinegar with pan bread...although Brent wasn't too keen on the flavor, he prefers oil and balsamic vinegar....I'm happy with either). I also want to try the Raspberry Vinaigrette and the Greek Feta.

I can eat salad often - really everyday if I have enough variety. Or make a salad and throw it in a pita or a tortilla shell for a little more variety. I love alternating between homemade and store bought dressings...and the great thing about a pita or a wrap is you need just a small amount of dressing for a big punch of flavour. It's a great way to have a fresh and healthy meal that's filling enough to keep you going between meals! And is particularly delicious (I think anyways) in the summer when you don't want to be cooking anyways!

Kraft actually has some really great recipe ideas on their website....so check it out!

ENJOY! Let me know what your favorites are...how you've used them to cook...or perhaps some recipes you would love to try! You can e-mail me at skitalz@gmail.com with any recipes you have!

Toblerone FUDGE??

2009-05-25T23:34:00.000-07:00

I don't like chocolate....it's true (and I was *almost* kicked out of Brent's family for it until I reminded everyone it meant more for them!!!). BUT this...THIS is divine!!!

Here's what you need:

1/2 cup sugar
1/2 cup unsalted butter
3/4 evaporated milk
400g Toblerone (large)

Combine the first 3 ingredients and bring to a boil (medium heat). Boil for 5 minutes, stirring the entire time. Take off heat and stir in Toblerone bar a few sections at a time. Pour into a pan (I'd say an 8x8 square pan) lined with parchment (you need to do this). Chill for at least 3 hours...cut into squares - and DEVOUR!!!

It's soooo good - and again, REALLY REALLY simple. Gotta love that!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

oh the deception...

2009-05-25T23:22:00.000-07:00

So I posted a while back about this *delicious* lemon loaf....I mentioned that mine never turns out the way my mother in law's does....about 2 months ago I found out why. SHE GAVE ME THE WRONG RECIPE!!!

Seriously.

So here is the real recipe:

Lemon Poppy Seed Cake

1 yellow supreme cake mix (*sigh*)
1 lemon instant pudding
1/2 tsp salt
1/4 cup poppy seeds
1/2 cup vegetable oil
1 cup hot water
4 eggs, beaten
1 tsp vanilla

Bake for 35 minutes (or until sides come away from the pan) at 350.

Glaze:
1/4 cup sugar
1 Tbsp lemon juice

Mix together and pour on hot cake

I'm going to try this recipe this week and let you know it's seriously scrumptious rating...assuming of course she gave me the *right* recipe this time. *lol*

Meet me at the clubhouse...

2009-05-25T22:29:00.000-07:00

It's kind of a tradition now...or was until Grey's ended for the season (oooo the suspense!)...every thursday night was girly/grey's night....snacks, good company, great show. I made dip once because well I pretty much had nothing else to offer and was too cheap (ie poor. lol) to go buy anything. It's a dip I've made for a loooong time now and just love it - with chips or veggies. I didn't know if anyone would eat it but I took it anyways....A friend had one taste and well, as they say, *the rest is history* LOL I'm sort of assigned to bring it every week. It's *seriously scrumptious* aaaand *seriously simple* - even better!!!

Buy this: Mix together 2 parts sour cream (remember it's 2 parts because it has 2 words...just an easy tip) to 1 part mayonnaise. I just sort of eyeball it and sprinkle in the dip mix to taste. I have never followed the directions on the back so have no idea how it compares....but to be honest, don't waste your time ;) There's no reason to - well in my opinion anyways!

This is a fabulous dip to take for bbq's or snack nights, etc. Like I mentioned, it's awesome for chips and veggies. So um, eat up and enjoy!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

So while I was at the grocery store the other day I was looking at some of the other Club House dip mixes and thought I'd try this beauty: Well I didn't know whether to try it as a dip or a dressing but decided ultimately to go with the dressing (I followed the recipe on the back - just add vinegar and vegetable oil). I still had some of this tzatziki *dip* in the fridge so thought I should try something new! I've been back to eating my veggies wraps which I LOOOOOVE! So I put some of the tzatziki dip on the tortilla shell and then my veggies (carrots, celery, cucumber, red/purple onion, and red pepper) and some lettuce...topped it with a little bit of the new dressing and OH.MY.WORD. It was probably the most delicious wrap I've had in a looong time (or ever actually). In fact, the day after I had it the first time I made it for lunch again - my friend Jenn foolishly wasn't hungry but I gave her a bite just so she could taste it. She went and made one for herself :D I've pretty much had it for lunch (and a couple suppers) for 3 days....I love it that much. I bought whole wheat tortilla shells this time which I love. It really just tastes so fresh and healthy...and is delicious and filling. What more could you ask for??

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

oh and...

2009-05-09T23:49:00.001-07:00

just so you don't think I haven't been cooking at all (minus the chicken and hamburger helper nights), I did actually make a nice big roast dinner the other night, with delicious caesar salad, yorkshire pudding, and veggies (cooked in with the roast). Will blog more about that when I have more energy!

And I also made up some of my delicious fried rice last night so Brent and Trent could have a side dish to their BBQ'd chops (deer). Both the chops and the rice were super yummy! More on that when, you guessed it, I have more energy!

Off to bed I go...

back to it

2009-05-09T23:11:00.000-07:00

I really need to get back to it....cooking...I've sort of dropped the ball a bit and gone the way of convenience and even *gasp* fast food (but doesn't it just taste soooo good!). When the weather gets warm (which it's not currently, but was) I sort of put other things ahead of cooking big meals and we end up eating whatever's around. But add to that a serious lack of groceries (I'm happy to reprort I've remedied that situation - and now have a lovely stock of fruits and vegetables) and we were in serious *trouble* (ie need for fast food. lol). I also was pretty sick for about 3 days and food just wasn't really appealling to me - why is it, that means everyone else has to starve?? *oops* (kidding...don't worry my kids were fed - thank heavens for an almost 5 year old that can help herself to pretty much anything. lol)

But I do still have a few things to blog about. First off, let's start with a new found quick meal that's really rather tasty! Thanks to my friend, Jenn we've enjoyed this meal more than once. It's quick and easy...and our kids love it too! I try not to buy hamburger helper meals because the salt content is pretty high and I'd rather make *from scratch* meals if I can help it. However, sometimes it's just nice to have something quick to throw together - even better if it tastes great too! So here you go....The first time I made them all up so all we had to do was grab one from the plate in the fridge and warm it up. Add some sour cream (really the perfect touch - but I LOVE sour cream. I've been known to make tacos JUST so I could have the sour cream) and salsa if you'd like (I prefer it without) and it's perfect. Add a salad and you've got a great and filling meal! The only thing I need is a non-stick pot - I must not stir it often enough because each time my pot gets a nice coating of stuck on rice *grr*

I know I didn't make it, but while I was feeling under the weather and really yucky (no, I'm not pregnant....and no I'm not trying...and no I'm not going to find out in a week that I really am like my cousin did after she expressed the exact same thing. LOL) the only thing I felt wouldn't really disrupt my stomach was a Subway veggie sub...seriously - divine...sometime I really do enjoy the meat ones (italian bmt for one) but more often than not it's the veggie one that just hits the spot. And, despite using Italian Herb and Cheese bread, I always feel healthier when I'm eating it. I always get the white cheese, lettuce, pickles, cucumbers, and onions (I detest tomatoes), a little mayonnaise, mustard, and pepper....and sub sauce (yep shot any chance of health there I know....added to the mayo - eeks!). Sooo delish....I never get them toasted - for some reason, to me only quizno's subs taste good toasted. wonder why that is??

Next....I made a meal one night that was just *okay*. Thankfully I have a husband who eats anything and everything and is happy doing just that. I took some chicken drumsticks (on sale again!!!) and cooked them sort of like I would a whole chicken. I sprinkled them with chicken oxo powder and seasoning salt....and pepper....and poured some water in the dish and covered with tin foil. Baked at 350 for close to an hour and told Brent to take the foil off for the last 10-15 minutes (I was out for the evening). It was *okay* - not great..not a make again...but it was sufficient. I really don't like wasting food, particularly chicken...so a few days when I realized the leftovers just weren't going to get eaten, I decided to try and salvage them. I baked them in bbq sauce (that I mixed with some brown sugar and water) for about 40 minutes...the result....AWESOME - Brent said. He got up and had seconds....HIP HIP HOORAY!! I love it when a salvage attempt goes so well. I absolutely love cooking for other people and when they truly enjoy and devour my efforts, it just makes me smile. I feel accomplished and valued - and THAT is something everybody loves! So an *okay* meal turned into an *awesome* meal - I may end up doing this first to chicken next time I want to coat it in bbq sauce. LOL

Ooo and a great lunch suggestion that I think is kind of fun for the kids...mini pitas. I absolutely love when I make the choice to buy them. The kids had chicken salad pits the other day for lunch and today had mayo and meat in them. Something fun - and kind of neat for the kids, particularly if you are having a larger pita for lunch. It's a great variation to a typical sandwich - and in my opinion is actually more enjoyable. I looooove pitas :)

Anyways - that's all for now. I do have some more recipes to post but as it's 1230am already I really should get to bed! Coming soon...pumpkin squares (I made them into cupcake/muffins this week), carmel popcorn (the best!!), pumpkin marble cheesecake, and some more dinner recipes I've been wanting to try!

And for anyone who has one - I'd love to get a bunch of chicken enchilada recipes in. My husband prefers the beef ones, but I'm determined to make some chicken ones he loves. LOL So send the recipes so I can look them over and try a few. (Auntie Glenda - if you're reading this....something tells me you have one...I keep remembering eating enchiladas when I was younger and for some reason I think it was at your house....would love the recipe to try!)

This one's for Krystal...

2009-04-28T18:44:00.000-07:00

Well all of you actually :)

Check out this link http://thermalcooker.wordpress.com/category/thermal-cookers/wonderbox/ (the photo above is from there...obviously the quality is better on the actual website)

My mom made us each one last year and although I have yet to use it, I'm sooo intrigued and impressed by the idea. I have heard them called *wonder boxes* or *heat boxes* and there are probably many others out there.

Basically the idea is this - heat water (over a candle) to boiling, add your ingredients. Place lid on and put in center of the wonder box. And let it sit - 5 hours and your food is done! (depends on what you make...check the link out for recipes and such). It cooks anything and everything and is a great way to save energy, cook great meals with less mess and fuss (like while camping), or in my cousin, Krystal's case - a great way to cook great meals without needing a stove or oven and without heating the house/kitchen on a hot day. You can also use them to keep dishes warm - my aunt brought her to easter dinner to keep the potatoes warm. It was brilliant!!

So enjoy - what a fab idea I think. I need to try mine out one of these days - don't worry, I'll blog about it :D

Leftovers??

2009-04-28T18:28:00.000-07:00

So in addition to the casserole I just posted - what else do you do with leftover chicken or turkey - or honestly, even ham?? These roll-ups are one of my favorites and really a nice change. It's a great way to use up leftovers so you don't have to eat chicken/turkey sandwiches for a week. Don't get me wrong, there is nothing quite like a leftover chicken/turkey sandwich, but at some point it becomes a little less exciting.

Soooo try this instead :D I don't know how much chicken/turkey/ham to use - lots of times I just buy the rotisserie chicken and use everything off that.

Chopped chicken/turkey/ham
Can of mushrooms
8 oz Cream Cheese (try using just half at first and add from there...depends on how much meat you have)

Mix together (yes with your hands....just make sure you wash them first *ewww*)

Place 1 Tbsp in the center of each Pillsbury Crescent roll (regular size - if you get large, just cut each one in half). Roll up - they look like strangely shaped balls (I should not be laughing at that but I am) but they cook nicely. Dip in melted butter (I start by melting 1/4 cup) and roll in bread crumbs (again, use ritz if you don't have breadcrumbs).

Bake at 350 for about 10 minutes, or until golden brown. Then top with the sauce, mmmm:

1 can mushroom soup
1/2 can of cream (I think it's 1/2 and 1/2 that I use - I never remember until I see it at the store. LOL)

Cook on low until heated through. Pour on roll ups before eating. Oh delicious...

This is GREAT with fried rice and the orange/almond salad. Perfect meal! It's a great meal to make for company too - it's really simple and quick and delicious!

I know some people have used leftover gravy instead of the mushroom soup sauce and also loved it.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Turkey Casserole

2009-04-28T17:50:00.000-07:00

This all started with leftover turkey that we froze....if you're like me the thought of freezing and thawing turkey is really unappealing and bordering on gross. But surprisingly, it thaws perfectly, as though it was never even frozen at all. *strange* But we have about 6 cups in each ziploc which makes A LOT of sandwiches....There are a few options - Turkey Roll ups (ooo have I not put that on here? I'll have to check) or this new casserole that Brent really enjoys. So this was actually the second time I've made it...

16 oz (2 cups) uncooked spaghetti (I used macaroni the first time and shells the second time)
1/2 cup butter (I used 4 Tbsp)
1/2 cup flour (I used 1/3)
3 cups chicken broth (I used 2 cups)
2 cups of milk (the first time I used 1 cup milk and 1 cup 1/2 and 1/2 cream)
1 2/3 cup grated parm (I use about half parm and half shredded cheddar)
4 cups cooked turkey cut into small chunks (can also be made with chicken)
1/2 onion diced
2 garlic cloves diced
sliced mushrooms (about 4 - more or less if you want)
frozen peas (about 1 cup)

Cook pasta. In a pan sautee the onion and garlic in olive oil (or butter if you want). Add mushrooms and peas until soft. In a pot melt the butter and add flour, mixing well. Add chicken broth and milk. Mix well - will thicken as it heats. Add cheese and stir until melted. Add turkey :)

In a 9x13 casserole dish pour pasta and mix in sauteed veggies. Pour sauce and turkey mixture on top and cover with bread crumbs (if you don't have bread crumbs you can either crumble bread or smash crackers - ritz are great for topping). Bake for 40 minutes at 350 and ENJOY!! :D

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

A REAL Easter Dinner

2009-04-13T21:44:00.000-07:00

Now this was more like it! We went to my parents house for Easter dinner along with my aunt and her family. It was really great - I just love being around family...our kids love it too! Of special interest from dinner tonight is the Ham (BEST you've ever tasted!) and the Cheesy Carrots (trust me - divine!!!). Everything else (potatoes, gravy, corn, turkey, and stuffing) was great too - but these two things sealed the deal for me.

Cheesy Carrots

12 medium carrots - sliced and cooked
1/4 cup margarine
1 diced onion
1/4 cup flour
2 cups milk
1/4 tsp pepper
1/4 tsp celery salt
1 cup grated old cheddar
2 cups bread crumbs

Sautee onion in margarine, then add flour, milk, pepper, and celery salt. Layer in casserole dish - cooked carrots, cheese, sauce. (or just mix all together, I don't honestly think it will make a HUGE difference. LOL). Top with 2 cups bread crumbs and Bake for30-45 minutes at 350....you can broil for a few minutes at the end to brown the top *mmm*.

Ham - seriously, the best ham ever!!! Please try it - I want to hear your thoughts!

Easy Slow-Cooker Ham

1 bone in country ham (you can use already cooked, but I prefer uncooked)
30 whole cloves (I skipped this step and omitted them)
3 cups apple cider (I used apple juice)
1 cup brown sugar
1 cup maple syrup
2 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground ginger
2 Tbsp ground cloves
1 Tbsp vanilla extract (optional - I'm pretty sure I added it)
1 orange's peel

Press whole cloves into ham so they are evenly distributed. Scoring the ham will make it easier to insert. Place Ham in slow cooker. Pour apple cider until only about 2" of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. Pour maple syrup over the ham. Season the remaining apple cider with cinnamon, nutmeg, ginger, ground cloves, and vanilla. Add the orange peel to the pot. Fill slow cooker as full as you can with the apple cider without going over the fill line. Cover and set to Low - Cook for 8-10 hours (you do not need this long....I cooked ours last time from about noon to 5pm and it was great!)

Seriously - so delicious! It's definitely a little pricier to make because of the maple syrup - but sooo worth it in my opinion!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

GIMME AN EGG!!

2009-04-12T16:58:00.000-07:00

I LOVE devilled eggs, as does Brent. Although I think I've only ever made them once before. I just don't think to do it, despite being incredibly quick and easy. A friend brought us a plate last week when she brought us dinner, and they were sooo delicious. Brent and I are feeling kind of snacky today (I can't lie - I've been wanting steak all day....and a baked potato with sour cream and real bacon bits...and green onions....*drool*) and nothing seems to be hitting the spot (no, the stir fry situation did not help a bit. lol). We did have some boiled eggs that cracked so could not be used for decorating *shucks* that Brent mentioned I should turn into devilled eggs. So I did (Cuz' I'm a great wife like that *grin*). Here's the recipe I used - super easy and *really* delicious...and a great snack or appy....and a great way to use the cracked eggs or even the decorated ones when it's time to use them! This recipe comes from the Company's Coming - Appetizers Cookbook.

Devilled Eggs
6 hard boiled eggs
1/4 cup salad dressing (mayonnaise/miracle whip)
1/2 tsp dry mustard (once a staple in this house I haven't used in a looong time and never replenished it when I ran out. So I just used prepared mustard from the fridge...just a squirt)
1/2 tsp salt (as you probably have guessed, I did not add this)
1/8 tsp pepper

Paprika (to sprinkle on afterwards)

Cut eggs in half lengthwise and place on a plate. In a bowl mix yolks (they should crumble), salad dressing, mustard, and salt and pepper. Mix until smooth and spoon into egg white halves. If the mixture seems too dry you can add a bit of milk, although i would be tempted to just add another small bit of salad dressing (in my mind the milk could make it really runny). You can use a pastry tube to make a design with the mixture - I just spoon it in. Sprinkle with Paprika. I prefer them right fresh whereas Brent prefers them from the fridge (cold). Either way they are delicious and really fast!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Vegetarian Easter...

2009-04-12T16:33:00.000-07:00

Well we aren't having our big family easter dinner until tomorrow (monday) so today we are just hanging out together as a family...Just me, Brent, and the kids. Decorating eggs (while Jonah is napping of course), and washing the truck (Daddy/Daughter time!), etc. We did a little egg hunt this morning that we had to pretty much force Brooklyn out of bed for - she was "too tired" and wanted to do it "in a little bit" - LOL. But we coaxed her out and she was in great spirits and super excited to see the bunny's footprints through the house (thanks Maria for the fabulous idea at like 11pm last night. LOL - use a bunny foot template and baby powder!) and find the eggs filled with money (not candy) to help her save for Disneyland. This is turning into a perfect little Sunday! I imagine tonight will be filled with playing games - and if the wind is kind enough to die down perhaps a walk!
The only down side to this otherwise perfect little Sunday: The horrible stir fry lunch dish I tried! *bummer* I was sooo excited to try it - the photo in the recipe book looks awesome! I only needed a few ingredients that I don't normally have or purchase so I picked those up when I got groceries. It was Sesame Oil (because we had run out), Dried Egg Noodles, and Chinese 5 spice powder.

This Recipe - Five-spice Vegetable Noodles came from our Step-by-Step 15 minute Vegetarian cookbook (i tried to locate a photo off the internet but no such luck....perhaps I should take one myself, after all i am such a stellar photographer. HAHA). It really does look great and has everything we normally like in it. I usually have a pretty good idea of what to expect taste wise when i try a new recipe, but this one had me stumped. I've never even heard of Chinese 5 spice powder, let alone tried it. So this was a new one....but the photo....

Ingredients: 225 g/8oz dried egg noodles
2 Tbsp sesame oil
2 carrots, julienned
1 celery stick, julienned
1 small fennel bulb, julienned (remember to cut the core out) - I did not use this
2 courgettes (zucchini) - half-moon slices
1 red chili, seeded and chopped (I did not use this)
I also added 4 sliced mushrooms, and a handful of sliced snap peas
1" piece of fresh ginger, peeled and grated
1 garlic clove, crushed
1 1/2 tsp chinese five-spice powder
1/2 tsp ground cinnamon
4 spring onions, sliced (scallions, green onions)
1/4 cup warm water

Add noodles to boiling salted water (I do not salt my water). Cook for 2-3 minutes until just tender and drain. Return to pot and toss with a little bit of sesame oil. Set aside. Put remainder of oil in wok or large frying pan. Add all the vegetables (including the chili if you use it) and stir-fry for about 7-8 minutes. Add Ginger and garlic (I just chop them both up together in the handy chopper) and stir-fry for 2 minutes. Add spices and cook for 1 minute. Add spring onions and stir fry for another minute before adding the warm water. Cook for another minute and add noodles. Toss well (I used tongs) and serve sprinkled with sliced red chili if liked.

The verdict - needed more sauce. I added some soy sauce to my dish and it was waaaay better, although still not scrumptious. Brent said the same - but also that it needed chicken. (Not sure how that keeps with the vegetarian theme, but oh well). In all honesty I'm pretty happy I didn't waste a chicken breast on this - we threw it all out. If you know my husband, you know that just doesn't happen. I'm sure there would be a way to perfect this and make it really delicious - I just don't know that I'll attempt in the near future. I would definitely add soy sauce in the cooking process though - and perhaps even just go for the easy option and buy a pre-made sauce. LOL That would be pretty darn delicious I think. So I *might* actually do it again (I do have half a noodle pack left after all) and go that route. It just needed the right sauce!

As it stands though:

SERIOUSLY SCRUMPTIOUS RATING: 2 STARS

Staples?

2009-04-11T22:26:00.000-07:00

I've heard people talk before about what they consider the *staples* in their kitchen...I've given this a lot of thought and have to be honest and say it wasn't easy. Not because I don't have staples, but because I have so many. LOL So I've tried to narrow it down and thought I would share.

In the cupboards:
Soup - Tomato, Cream of Chicken, Cream of Mushroom specifically
Basic Kid Snacks (Crackers, Chips, Fruit Leathers, etc.)
Oils - Olive and Vegetable
Vinegar - White, Red Wine, Balsamic
Soy Sauce
Sugar and Flour (of course)
Icing Sugar
Honey
Garlic (fresh)

Food Storage: Canned Mushrooms, Canned Corn, Creamed Corn *barf*, Beef Broth, Evaporated Milk, Tomato Paste, Stewed Tomatoes, Spaghetti Sauce, Kidney Beans and Black Beans (newly added), Soups (Mushroom, Tomato, Vegetable, Chicken Noodle), Ichiban, Macaroni and Cheese, Rice

Spices:
Pepper, Garlic Powder, Seasoning Salt, Oregano, Italiano, Montreal Steak Spice, Roasted Garlic and Peppers, Chili Powder, Cumin, Chicken and Beef broth (powdered)

In the fridge (this is the big one):
Veggies: Lettuce (always - except of course when there isn't any at the store *grr*), Peppers (all but green, I don't like green), Cucumbers, Zucchini, Mushrooms, Celery, Carrots, Green Onion, Sweet Potatoes, Butternut Squash (a new favorite), Snap Peas (newly added as a staple - in the summer, the sugar snap peas are to die for raw....but these snap peas are the flat stir fry kind)
Basics: Milk, Eggs, Margarine, Cheese (I'm an addict remember), Yogurt, Sour Cream (a must!!!)
Other: Apple Sauce or Fruit Cups (I like to alternate), Mayonnaise/Miracle Whip, Pickles (I'm not pregnant - I just loooove pickles...when I'm going to an wedding or even a funeral for that matter I'm always hopeful there will be pickles. LOL), Ketchup, Mustard, Relish, Cheez Whiz (ohhh of course!!!), Anchovie Paste, Dijon Mustard, Lemon Juice, Salad Dressings (I like to have a few on hand just in case I'm not in the mood for home made, or perhaps don't have the time), Tortilla Shells (for tacos and wraps)

Fruit: Ideally I would have a huge variety every grocery trip....but for actual *staples*:
Apples, Oranges, Bananas, Pears, Nectarines (when in season), grapes (when they are worth buying...), and either Strawberries, Cantaloupe, HoneyDew, Pineapple, Watermelon, or Kiwis - rarely every kind at once....but I do like to have at least one *fun* fruit per trip. It changes things up a bit. We do go through banana phases so they aren't always a staple - but I do like having them around as they are quick and easy....

Meat: Chicken Breasts (frozen 4kg box), Hamburger (Deer that Brent got last hunting season), Stew Beef (again, from the Deer), Marinating Steaks (although we've recently gotten more clever and just buy a roast and cut it into our own marinating steaks - waaaay cheaper) and I prefer to have at least one roast just hanging around waiting to be made, but that's not always the case, so I guess it can't really be considered a staple. LOL

Freezer Food: chicken strips and fish sticks - when they are on sale sometimes we pick up a few freezer dinners simply because they can be great in a time crunch...but honestly I absolutely despise having them in my cart and taking them to the till. I much prefer having my cart full of fruit and veggies, etc.

We rarely buy cereal so it's definitely not a staple. And Bread - we really don't eat a lot of bread but of course it is a staple as it's good to have around. We've recently decided to start buying the $0.99 French loaves (that I usually use for my garlic bread) instead of spending $2+ on a loaf! The grilled ham and cheese sandwiches we had for lunch today on the french bread were especially delicious. I'm already liking the change! :D

Snacks: Chips (mmmmmm chips), Popcorn, Ice Cream (ooo we had delicious strawberry milkshakes last night thanks to my fabulous husband!!!)

Equipment: Bosch (How would I ever live without it!), the Mini Chopper, Basic Cutting board and good Knives (we have henkel...thanks auntie Glenda!)

Well those are our staples....I'd love to hear about yours...I'm sure I'll think of a hundred other things I have to have, but I'd say this is a pretty decent list! Thing is we don't buy food we don't eat....so all of these things are items we not only have in our fridge on a regular basis but that we also are eating - we don't get caught up in impulse buying at the grocery store, okay maybe we do sometimes (or maybe I do...lol). What I love is that trying new recipes is rather simple when you have most of the items already....I usually only have to buy a couple of things (like hoisin sauce, oyster sauce, sesame oil (we had run out actually), etc.) which is nice.

Well this week will bring a few new recipes...I just need to plan it all out and see what I want to try and when! For now, I'm off to bed!

Happy Easter everyone!!

Pigs in a Blanket??

2009-04-10T21:36:00.001-07:00

So if you use beef weiners are they called *cows in a blanket*? or *cows in a pig's blanket*? haha...okay, it's true...I'm tired, it's kind of late aaand I have tons of orders to fill......but I wanted to get these posts done before I forgot...

Today was a perfect day! Brent didn't have work (holiday) and was able to just hang out all day! We had our nephews over which was awesome - we played outside for most of the day (I love this warm weather) and just really had a great time! We recently purchased this beauty and LOVE it!
Every time I walk by it I love it all over again! And we lucked out because it was on sale when we bought it (I LOVE that!!)....thanks to my parents for contributing - instead of presents last year for the kids' birthdays they just gave $$$ to go towards it. Perfect!

For dinner we decided to do some hot dogs - it's sooo bbq weather! I don't know why I have never tried these, but they are definitely on my quick, easy, and seriously scrumptious list!
The kids devoured them! It helped that the crescent rolls (pillsbury) were on for $1 the other day! (limit of two...grr). Roll up the weiner, and bake at 350 for about 12 minutes (ish) - keep an eye on them until they are golden brown.

Dipped in ketchup (I admit to smearing cheez whiz on top of mine first - no shame, I'm a cheese addict and that's how I'll stay! haha)

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS - it was just a fun thing to have...not every day (they are after all still hot dogs!) but a great variation of a childhood favorite. And sometimes, who can deny that a hot dog just *really* hits the spot!

Great meal, great company, great massage!

2009-04-10T21:20:00.000-07:00

Unfortunately the massage was not for me :( Brent has been feeling REALLY stiff and sore for about a week and a half now - so last week I phone up my aunt (who just finished her massage therapy course and is AWESOME!!!) and asked if I could book Brent in. She's in the middle (well is done now) of painting her massage room so suggested she bring her table in. Considering she's driving to our house to give Brent a massage AND her husband is out of town I took the opportunity to invite her for dinner (I seriously LOVE cooking for people). She was not crazy like my friend Jenn a bit ago *wink* and agreed!

On the menu: Marinated chicken breasts, fried rice, sweet potatoes, and asparagus - with fruit salad for dessert. Superstore was out of lettuce when I did my grocery shopping so we didn't have a lettuce salad. I don't like buying prepackaged lettuce - not only do I find it expensive but I just prefer to get the romaine hearts. Anyways....

Chicken breasts - marinated from frozen all day in Kraft Roasted Red Pepper and Parmesan Salad Dressing. Their dressings are really great for marinades - and it's quick! We chose to bbq the chicken breasts, although have done them in the oven before (350 for about an hour). Both are great! The only thing I like better about the oven in this case is that the dressing then cooks as well and you can use it on top of your rice! mmmm....

Fried Rice - I've talked about a *few* times before. hehe...it's really a perfect addition to any meal. And since we don't eat a lot of potatoes, it's a great alternative! This time in the rice I put, onions, carrots, celery, mushrooms, snap peas, and green onions. And of course I season with seasoning salt!

Sweet Potatoes - I love these more and more every time I have them. I've posted about them before too....slice up sweet potatoes into oven safe dish. Crush a couple garlic cloves and place in dish. Drizzle with olive oil and sprinkle with oregano....mix...oven 350 for about an hour (I had it on 400 to cook faster)! Make sure you stir it a couple of times while cooking.

Asparagus - normally I just steam it with butter. But I baked them once after my mother in law had done them and they were divine! This time they were alright - not fantastic, but okay. Cut off ends of asparagus and lay on baking sheet. Drizzle with melted butter or olive oil and sprinkle with salt and pepper...or garlic salt and pepper. Bake at 350 for about 20 minutes, or until soft. I honestly don't know how long they were in for - just watch them!

Fruit Salad - thanks to Jenn for picking awesome melons (I'm hopeless). We had cantaloupe, honeydew, strawberries, and pineapple! It was perfect - whipping cream would have been an absolutely divine touch but I didn't have any *pout*. Or ice cream....but it was honestly delish without. Grapes would have been a great addition too but the grapes at superstore (purple/red) were not appealling....

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Then Brent got to relax and enjoy a fabulous hour massage! Thanks Carla!!!

(this post has a vegetarian label because of all the veggies involved...I realize chicken sort of eliminates it from the *vegetarian* category, but take that away and it's perfect! lol)

This month...

2009-04-03T21:29:00.001-07:00

I did end up having Subway twice this week...but I opted for the ever delicious veggie sub (on italian herb and cheese bread - of course!) and only had a 6" instead of my usual footlong. Truly the footlong is too much but I always got it anyways and usually finished it. I'm watching my portion sizes as well as my actual hunger and honestly, taking both into account - a 6" is plenty for a meal for me.

I also made spaghetti - making meatsauce for Brent and the kids, but sauteeing veggies and topping with sauce and parm for myself. I really do prefer it to the meatsauce. I also had some leftover salad and put it in a pita for lunch today with my new favorite spread...(it's really good just on soda crackers too!!). It's healthy and delicious and great in a wrap! You can get it at Costco - it comes in a two pack container for $10. So, split it with a friend....it's a much healthier option to miracle whip/mayonnaise and in my opinion is sooo much better (I also have used garden vegetable and Chive and Onion cream cheese - roasted red pepper and herb and garlic would also probably be great too). Of course I really do love garlic :)

Tzatziki
Of Greek origin, Skotidakis Tzatziki is a yogurt-based sauce seasoned with cucumber and garlic. It can be served as an entrée along with bread or pita bread. Also known as an excellent accompaniment for lamb, roasted pork, seafood and grilled meats, such as kebabs. For a fresh, zesty taste, try it as salad dressing or a vegetable dip. Our Tzatziki is made with probiotic yogurt that contains an active culture Bifidobacterium lactis.

Thanks to my mother in law for passing it along - I love great finds like this!

I will be looking at cooking the following items this month:

BQ soup (not vegetarian), Glorified Hash Browns, Balsamic Pasta, Sloppy Janes (vegetarian version), Vegetarian Chili, Chick pea Curry (Vegetarian), Seitan Fajitas (anyone cooked with Seitan??? I hadn't heard of it until today...), and some others I'm about to search for online :) I'm hoping to branch out and try some new ingredients - wish me luck :D

Check out the following websites for different ideas (vegetarian or otherwise):

http://www.webecoist.com/ (Thanks Radelle for the link), http://www.thebittenword.com/, http://www.allrecipes.com/ (a fave!!!), http://www.easysaladrecipes.com/, and http://www.recipezaar.com/ - oh don't forget www.kraftcanada.com and www.cookingwithphilly.ca

Please let me know of any others that you have stumbled upon or read regularly - you can never have too many resources!

Bon Appetit!

I'm back!

2009-04-03T21:13:00.001-07:00

Okay so....I've fallen off the wagon a bit here with the cooking. But I guess being away for a week will do that....it's a little tricky to get back into the groove I have to say - I got a little unmotivated and found myself only wanting fast food or take out because it was easy - specifically Subway. Honestly it's been a favorite of mine for a looong time but I rarely go there because if I have the kids in the car the drive through is soo much more convenient (that's kind of embarrassing to admit). Besides, we don't really eat fast food all that often - although I'm also embarrassed to admit this past month we've hit the *fry store* more than a couple of times *sigh*

But I was inspired recently by my sister in law, Sarah. She was raised vegetarian and has continued the lifestyle for lots of reasons I am sure, but one for sure is she doesn't even really like the taste of beef or chicken, etc. Which I am a bit surprised by I must say - of course I'm equally as surprised she loves fish (I do not) so what can I say. LOL I'm not interested in being vegetarian 100% of the time and am definitely married to a man who wants and *needs* meat, but there are of course benefits to limiting our meat intake. Recently, while out at my inlaws for a week with the whole family I became acutely aware of just how much meat we were all eating. it's something I try to watch anyways, but having a vegetarian around definitely made it more noticeable (particularly for me). As food was brought in (for which we were incredibly grateful) and we ate - never did a meal go by without some form of meat, and usually a few different kinds and lots of it! Like I said - we were more than grateful, but I can tell you that I have never eaten so much meat (and bread!) in one week. By the end I was definitely *meated* out! And ready for lots of vegetables and fruit. So this past week (since being home) I have made a conscious effort to eat mainly vegetarian dishes. I can feel my body being rejuvenated and grateful - it needed the break. And having been brought two meals this week (for which we are again incredibly grateful) I was able to enjoy them without feeling like the meat was overkill. Chicken Pot Pie Casserole (I will be getting the recipe for this - it was amazing!!!) and Broccoli Chicken and Potato Casserole (I will also be getting the recipe for this - fabulous!) have been enjoyed and savoured and of course, devoured :D

Tired of me blabbing yet? LOL
Anyways - I have yet to do a big grocery trip since returning home so I am taking lots of time to plan meals ahead of time....I will be continuing with a higher majority vegetarian dishes for myself and adding chicken or beef for Brent where possible. Honestly though - he's amazing and never complains...always eats what's made and is a star husband all around. And he's always willing to try new things (unless it involves vinaigrette salad dressing - he DOES NOT like vinaigrettes. LOL). So he's pretty great to have around for meals!

This month I am looking at more resources and finding some new dishes. Vegetarian, even a few Vegan, and of course some meat ones as well. So stay tuned! There will be lots and lots of cooking! I'm looking forward to getting back into it!

Send any recipe ideas to skitalz@gmail.com - I'd love to try something you love, or have been wanting to try yourself!

friday's feast

2009-03-13T23:38:00.000-07:00

Okay it wasn't really a *feast* but it sure was yummy! Despite really feeling like take out tonight I puttered around and made some dinner. Honey Garlic Chicken and Fried Rice. It was sooooo yummy and really hit the spot - which is good...usually when I'm craving take out nothing BUT take out satisfies me. But tonight....mmmmm, it was great. And hey - I saved about $40 not getting the take out :D

4 boneless chicken breasts
2 Tbsp orange or lemon juice
1/2 tsp salt (I did not add this)
1-2 garlic cloves, crushed (I use two...well 4 because I doubled the recipe)
2 Tbsp honey
1 Tbsp vegetable oil
dash of pepper

I doubled the recipe for the *sauce* even though I had 5 chicken breasts. But I love sauce and love having extra to dip :) (or in this case pour onto the rice)

Bake uncovered at 400 until chicken is cooked through. I think it was close to an hour...but that's because I sort of just put it in and *forget* about it.

Oh and the best part - LEFTOVERS FOR LUNCH!!! I can't wait - I may dream about it tonight. LOL
I had some snap peas in the fridge that I cut up and added to the fried rice that Brent really liked. The rice tonight was especially delicious....

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Ah, Lasagna...

2009-03-13T14:13:00.001-07:00

This is the lasagna I grew up with....and it's still (to me) the best I've tasted. Although we did have lasagna at some friends house a couple years ago that was the next best :)

It's so simple and really pretty quick....And soooo yummy!

Brown 1 lb ground beef (sometimes I throw in a diced onion and some diced garlic), drain
Add spaghetti sauce (we use president's choice with mushrooms, or prego because lately it's been cheaper than the pc one)
add some water
I always sprinkle in some parmesan cheese, italian seasoning, and garlic powder

*yes this is the same as my spaghetti sauce*

Mix in a separate bowl:
1 large cottage cheese
2 eggs
about 1/4 - 1/3 cup parmesan cheese

Cook lasagna noodles (I used the no cook ones once and I do not like them at all....so if I get them by accident I cook them anyways first!)
You'll need 9 noodles for a 9x13 pan - I always cook 10 just because at least 1 seems to get stuck to the bottom or something...lol

Add a thin layer of sauce to the bottom of the pan (so noodles don't stick) and top with 3 cooked lasagna noodles. Top with half of cottage cheese mixture and half of meatsauce. You can also add some shredded mozzarella here if you want for extra cheesyness. Top with 3 more lasagna noodles, then remaining cottage cheese mixture and meatsauce (sometimes there is a little leftover so I just save it for some noodles and sauce the next day for the kids or something). Top with last 3 lasagna noodles and cover with shredded mozzarella. Bake at 350 until cheese is bubble....if you've made everything fresh, about 30 minutes. I like to broil it for the last few minutes too...If you've made the meatsauce earlier in the day, cook the lasagna for about an hour :)

Add a caesar salad and garlic bread and it's awesome! I also made my sweet potatoes just because I LOVE them....lol

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

p.s. I have never really considered lasagna a *casserole* but it really is, so I included that in the labels :)

Sour Cream Chicken

2009-03-13T13:47:00.000-07:00

I made this recipe once before and both Brent and I LOVED it. A friend tried it the next night and wasn't as thrilled....but this is definitely one we'll be making again :) In fact, I did it again just the other night - lol. But I modified it and instead of chicken breasts I used chicken drumsticks. Honestly it was still good but I do prefer the chicken breasts.

4 boneless chicken breasts
1 (10.5 oz) can cream of mushroom soup
3/4 cup sour cream or yogurt (I used sour cream)
3/4 cup grated cheddar cheese
3/4 cup mayonnaise
2 Tbsp minced onion
1 tsp lemon juice
Bread crumbs

Put Chicken in dish and top with salt and pepper. Combine ingredients and pour over chicken. Top with bread crumbs. Bake at 350 for 40 minutes (60 minutes for 8 breasts). Serve over rice.

When I made it this last time I actually doubled the recipe and instead of two cans of mushroom soup I added 1 of mushroom and one of cream of chicken. It was great!

Also - I served it over fried rice. I rarely (to never) make just plain rice. It's just not as yummy, which I'm sure our Japanese student would disagree with. LOL I sautee veggies first - onion, celery, carrots (mmm..start with these as they take the longest), and anything else I have....Sometimes, mushrooms, zucchini, broccoli, peppers (my husband doesn't really like pepper so I rarely put them in), and I LOVE to add corn :) Once everything is sauteed I add the cooked rice (rice cooker) and mix together with some seasoning salt. I usually add some chopped green onions at the end as well. It's sooo good - and with the chicken sauce in it too....divine!!!

I also steamed some broccoli and made the most delicious cheese sauce (from my mother in law).

Melt 2 Tbsp butter/margarine
Add 2 Tbsp flour and mix well
Add 1 cup milk (I do this all in my small measuring cup and just fill to the 1 cup line)
Stir well (I use my mini whisk)
microwave until thickens (not too thick) in 30-45 second increments, stirring each time
Add pepper and 3-4 heaping Tbsps Cheez Whiz. Mix well

Soooo...yummy!! Add a Salad or even some garlic toast to complete the meal perfectly.

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

oh and just because...

2009-03-06T20:53:00.000-08:00

I'm cruel...

I am sitting here enjoying the most delicious homemade vanilla milkshake...My husband seriously makes the best!!! Vanilla or with fruit - they are AMAZING!!! It's my weakness for sure...I don't care about the ice cream...but the milkshake....*mmmmm*

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS FOR SURE!!!!

(no recipe so no tags...)

perfectly pita

2009-03-06T20:47:00.000-08:00

I've been wanting veggie wraps lately but haven't actually made them. I usually use tortilla shells but we are out - and luckily I found some pitas in the freezer! Excellent!

These are inspired by my cousin, laura. And I LOVE them....

Cut up:
Red Onion (I do thin slices)
Red pepper (small chunks)
Cucumber (half circles or quarters)
carrots (small chunks)
celery (small chunks)
sprouts
grated cheese (I used mozzarella for something different)

I started using mayo and mustard like a sandwich, then switched to cream cheese - either herb & garlic or garden vegetable (both awesome) but today I decided to use some of my leftover caesar dressing from last night (which by the way turned out better than ever!!!). I ate both halves of the pita and wanted another (but I resisted). It was so amazing, I'm already anticipating another one for lunch tomorrow. I'll be throwing some of tonight's leftover roast in as well...:)

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

BEST.ROAST.EVER.

2009-03-06T20:37:00.000-08:00

Okay, I've made roasts quite a few times...and honestly they always turn out really yummy. But tonight's...mmm, tonight's was exceptional. I think because it was still pink and soooo tender....I don't usually overcook them, but they are often *cooked* as opposed to tonight....it was perfect.

I put a roast (actually half of one as we figured we can get two meals...so we froze one half) in the crock pot. I always put a package of *french onion soup mix* on top and add about 1/2-1 cup of water. It makes such yummy dark gravy....I also added veggies...I cut up an onion, some carrots, celery, mushroom, and zucchini. Then I threw on another package of *french onion soup mix* (because I felt like it..lol I don't always add a second one though) and some more water (to make lots of gravy) and let it cook. It cooked for 5 hours - 3 of those hours were on high.

Pour the drippings into a pot and cook on high until boiling...add water/corn starch mixture to thicken.

I often add potatoes to the crock pot too but this time decided to do mashed. I had some leftover hot potato salad from Monday still in the fridge so I threw those in when I mashed them. Just to use them up really - didn't impact the flavour much.

I would also have normally done a salad or garlic bread too but skipped out tonight. I can't wait to throw some roast in a pita for lunch tomorrow :D

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Vegetarian, but definitely not vegan...

2009-03-05T17:31:00.000-08:00

On today's menu....Spinach and Cheese Manicotti, Caesar Salad, and Garlic Bread!

The Manicotti is the only *new* recipe so here it goes....

Filling:
1 (15oz) container of Ricotta Cheese
1 (10oz) package of frozen, chopped spinach - thawed and squeezed dry (I only use about 3/4 of the spinach)
1/2 cup minced onion (that handy chopper again)
1 egg
2 tsp minced fresh parsley (I use dried)
1/2 tsp pepper
1/4 tsp garlic powder (I also add 1 minced clove of garlic when I mince the onion in the handy chopper)
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese (I just use regular parm cheese....I don't buy a block of it)

Mix together in a bowl. Cook Manicotti noodles - Add half of them to a pot of boiling water for 6 minutes. Take out and put in strainer and add remaining noodles to pot. 6 minutes...this makes them soft enough that they don't take forever to cook AND they are still really easy to fill!

Mix together (I use a large measuring cup because it's easy to pour from):
26 oz spaghetti sauce
1 1/2 cups water

Pour a little sauce onto bottom of casserole dish so noodles don't stick. Place filled manicotti shells in a single layer and pour remaining sauce overtop. Bake for 45-50 minutes at 350. Top with 1/4 cup parmesan and 1/2 cup shredded mozzarella. I usually turn off the oven and just let it sit in the oven for 10-15 minutes while I get the rest of the supper put together.

SERIOUSLY SCRUMPTIOUS RATING: (will let you know...it's not the first time I've made it, but the first time I've eaten it with a rating in mind. obviously it's good enough to make again though!)

Okay so the final rating is 3.5 STARS....this is a dish I personally really enjoy, although I couldn't say it's a 5 STAR dish....it's not my husband's favorite but he'll eat it (he eats anything) - but he was also looking for more after supper as it wasn't *satisfying*. We had Tara over for supper as well..She liked it but wasn't raving about it....So I imagine they would both give it a 3. I make this dish about once a year (maybe twice) - it'll probably stay that way. I much prefer to make a meal my husband LOVES...this will be saved for *just me* nights :)

what's cooking?

2009-03-03T21:38:00.001-08:00

So what do you cook for supper on a busy day when you are out of the house pretty much ALL day? let's think....I haven't always been great at planning ahead nor have I always made it a priority to have an actual *meal* for supper. But in the past month or so I have changed that...my grocery shopping has changed, my cooking has changed...and honestly meal time overall has changed. And I LOVE it. One of my goals for this year is to keep this up and to make each meal count....making it well balanced and full of variety. I didn't completely succeed with this tonight but I at least made dinner :) I feel like a better wife and mother when I make dinner...when I know what we are having and it's either ready or near ready when my husband comes home from work. And it's been an awesome way to help our daughter (and son to be honest) try more foods. There are things she doesn't like (sweet potatoes for example) and that's okay, but at least she tried it. Turns out, she LOVES the hot potato salad...(of course anything *salad* and she loves it. lol). So I took the kids to my in laws for the day today but had to be back by 530 in time to fix supper and be ready for a nutrition course I'm taking with 5 other friends! So, thinking ahead this morning (I love it when I do that), I took out some hamburger to let it thaw.

Nothing fancy for supper - I just planned spaghetti....but it's filling and delicious and everyone loves it. I ended up getting home at 545pm which left 30 minutes to make supper and get ready (I ate on the way...thankfully Tara drives!!). I'm grateful for an extremely helpful husband as well who filled in the gaps where I needed help.

First I got the spaghetti going so it would be ready in time. Then we cooked the hamburger (by we, I mean my husband. lol) and added the spaghettic sauce (prego with mushrooms...surprisingly it's been cheaper than the president's choice brand the last few times). I also sprinkle in some garlic powder, parmesan cheese, and italian seasoning. And my husband grew up always putting grated cheese on top so we do that now too :)

I personally prefer sauteed veggies and sauce (so meatless). I sautee onions, celery, carrots (soo good), zucchini, mushrooms, and red peppers. I pour the sauce and *cook* it with the veggies (once soft) and add garlic powder, parmesan cheese, and a little bit of italian seasoning. Then I pour it over my spaghetti and add the grated cheddar. It's sooo yummy...and filling.

Normally I would have made garlic toast and a salad, but there just wasn't time tonight (those extra 15 minutes would have really helped) and I know, that although my husband loves salad, it wasn't a huge deal not to have one.

So that's what's cooking...

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

Caramel Dumplings

2009-03-02T20:04:00.001-08:00

We had this dessert at some friend's house a few years ago. It was so quick and simple and SCRUMPTIOUS!! So of course I took the recipe and have made it quite a few times since. We don't usually have dessert with our meals, but this one is perfect if you want something quick.

Boil to make caramel mixture:
1/2 cup white sugar
1/2 cup brown sugar
1 Tbsp butter
1 cup water

Place in Casserole dish after it's boiled. You want to boil it for a few minutes so it thickens in the oven after.

Mix in bowl:
1 cup flour
2 Tbsp baking powder
3 Tbsp white sugar
2 Tbsp butter
1/2 cup milk

Drop by the spoonful into casserole dish (on top of caramel mixture) and bake for 20 minutes at 350. Do not cover!

Serve over ice cream!! Mmmmmm....

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (if you get the caramel sauce right...4 STARS if you don't. LOL - I've flopped it my share of times)

Monday's Menu...

2009-03-02T19:17:00.000-08:00

So after going grocery shopping today my fridge is STOCKED!!! I love it...drawers and shelves of vegetables...meat options...and lettuce - I LOVE lettuce (well salads actually. lol). Although surprisingly I didn't make a lettuce salad tonight....Here's what I did make!!!

Shish kabob (meat, celery, onions, mushroom, zucchini, and red peppers)
Hot potato salad
Sweet Potatoes
Cucumber Salad

And it was BRILLIANT!! A fabulous meal to sort of end the day.

The Shish kabob
...we use stewed beef although it can sometimes be a little tough...so if you want excellent meat, use a steak cut up. Then chop up the veggies and place in a bowl. I put the meat and veggies in separate bowls...drizzle with olive oil and season with Steak Spice (and I add a roasted garlic and peppers spice by Club House to the veggies as well). I let it sit while I get the rest of the food ready. And skewer and bbq. We only have wood skewers which are not the best...definitely invest in metal ones.For presentation purposes I love alternating between meet and veggies - but for cooking it's sometimes nicer to cook all meat on some and all veggies on others. Then you can put the veggies on a few minutes before the meat - otherwise the meat can overcook sometimes waiting for the veggies to be done. Just a tip ;)

Oh yes...Hot potato Salad....I have already posted this recipe but will post it here for kicks. It is DIVINE!!! I had invited a friend last night to come for supper tonight and she crazily declined. When I told her tonight what I was making she said, "So remind me why I declined the offer?" And when I said I was making hot potato salad she stopped dead..."Seriously?" - it's her favorite....bet she won't decline next time I offer! ;) By the way, Jenn - it was SERIOUSLY SCRUMPTIOUS!!! *giggle*

Peeled Potatoes (I count about 2 per person and then add a few just because)1 Package of bacon (cooked in the oven on parchment paper at 350 until crispy)1 Medium onion (chopped and then fried in the bacon grease poured off from cookie sheet - I know...*ick* but trust me...it is just brilliant!). Cook potatoes until done (don't overcook them). Add cooked and chopped bacon to pot of potatoes (cook it while potatoes are cooking). Add sauteed onions and mix. Add in mayonnaise (maybe about 1/2 cup - but play around with amounts a little) and season with seasoning salt (really it's a personal preference...I have no idea how much - I know that is not helpful at all...a few Tbsp maybe). Oh and don't *mash* the potatoes but most of them end up sort of creaming together...

Sweet Potatoes
*yay to my mother in law for coming up with this....or copying whoever told her about it. LOL*
Peel sweet potato and slice into strips about 1/2" wide and 2-3" long (just to give you an idea). Smash a few garlic cloves and spread around in dish. Drizzle with olive oil and season with oregano. Bake in oven at 350 for about an hour....(So I like to do this first so it can just cook while I do everything else). For me, the longer the better...I like some to get a little crispy. Mmmm

Cucumber Salad - I LOVE it when I make this. And our kids LOVE it too!!! This is my sister in law's recipe...I half this recipe for 1 whole cucumber - it's still a little bit too much dressing, so you could add another half a cucumber if you wanted :) I cut the cucumber in half lengthwise and then slice. So they are half circles.

1 cup mayonnaise
1/4 cup sugar
4 tsp vinegar
1/2 tsp dill
1/2 tsp seasoning salt

Over all this dinner's SERIOUSLY SCRUMPTIOUS RATING IS: 5 STARS...my husband doesn't care for the sweet potatoes (nor does our daughter) so I should perhaps give them a 4 STAR rating. Although Jenn (the one who crazily declined dinner tonight) had them 2 weeks ago when I took her dinner (enchilada's, sweet potatoes, and orange almond salad) and she LOVED them. Guess it depends if you like sweet potatoes to start with. LOL

This was a great meal!

Poppy Seed Dressing

2009-03-01T20:51:00.000-08:00

This is another hit along with the orange almond salad dressing. Make the same salad (as the orange almond) but use this dressing to change it up a bit. There are two variations - The first is the one I've always used and the second is my sister in law's recipe - which for some reason always turns out completely different than mine. And I dare say WAY better....It's the same with the lemon loaf - even when I follow Rachelle's recipe, it comes out my way and not hers. *urgh*

In a blender on medium-high speed

1 tsp prepared mustard
1 tsp poppy seeds
3/4 tsp salt
3/4 tsp onion (just cut off a piece and put it in)
1/3 cup vinegar
1/4 cup sugar

Add 1/2 cup vegetable oil SLOWLY

Rachelle's version:

In a blender on medium-high speed

1/2 cup sugar
1/3 cup vinegar
1 Tbsp poppy seeds
1 Tbsp onion
1 tsp salt (I don't honestly think it matters whether you add the salt or not)
1 tsp prepared mustard

And 1 cup vegetable oil SLOWLY

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS for both :)

Hamburger Stroganoff

2009-03-01T20:44:00.001-08:00

Although the Hamburger Helper variety may be faster, there's nothing quite like home cooking :) Besides, you avoid some of the icky preservatives by starting from scratch.

1 Tbsp margarine
1 1/2 Cups onions
1 Clove garlic
1 1/2 lbs ground beef
1 Tbsp flour
1 1/2 cups sliced mushrooms
1 Can cream of mushroom soup
1/4 Cup water
1 Tbsp parsley, minced
1 Tbsp Worcestershire sauce
1/2 tsp salt (I wouldn't put this in...the soup is already loaded with salt)
1/4 tsp pepper
1 Cup sour cream (Added at the end)

Saute first 4 ingredients in large frying pan until meat is brown. Sprinkle in flour and stir well. Add and stir in the next 7 ingredients. Simmer uncovered for 5 minutes. Then add and stir in the sour cream. Do not boil! Serve over egg noodles.

SERIOUSLY SCRUMPTIOUS RATING: 3 STARS

Lemon Loaf

2009-03-01T20:34:00.000-08:00

**Before you try this recipe (well actually, don't try THIS one) - go here**

My mother in law makes this and it is one of my favorite loaves. I have tried this several times and it just never turns out the way hers does. So I've decided to just give her the glory and have her do it :)

1 1/2 Cups flour
1 tsp baking powder
1/2 tsp salt
5 Tbsp lemon juice
1/2 tsp nutmeg
1/2 Cup butter
1 1/4 Cup sugar (add gradually)
2 Eggs
1/2 tsp vanilla
2/3 Cup milk
1/4 cup finely chopped crystallized ginger

*Combine first 3 ingredients in a bowl. Cream butter and add sugar gradually, with 2 Tbsp of lemon juice. Add eggs and 1/3 of flour mixture, 1/2 of the milk, 1/3 flour mixture, and last 1/2 of milk, and last of flour mixture - mixing thoroughly between each addition. Spoon in finely chopped ginger.
Pour into loaf pan and cook at 350 for 35-40 minutes for small and 1 1/4 hours for large.

Glaze:
3 Tbsp lemon juice
1/4 cup sugar
*Spoon 1/2 of glaze over hot loaf and then again when cool*

SERIOUSLY SCRUMPTIOUS RATING: 4.5 STARS

Banana Bread

2009-03-01T20:25:00.001-08:00

My husband made 4 loaves of this last night and man is it good!!! Sometimes banana bread just hits the spot. It's easy to make into muffins too which is nice - a great breakfast food or snack :)

Add to mixer on medium speed:
1 1/2 cups flour
1 2/3 cups sugar
1 1/4 tsp baking soda
1 tsp salt (I wouldn't normally add this, but my husband did)
1/2 cup soft margarine
2/3 cups milk
3 bananas - mashed (they get mixed up anyways, but it's good if they are soft and mushy - like thawed freezer bananas)
3 eggs

Pour into loaf or muffin pan. Bake at 350 for 45-50 minutes or until center is cooked. Makes 2 loaves....Baking time will vary for muffins.

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

Cheeseball

2009-02-28T23:30:00.001-08:00

When I tasted this the first time - well let's just say my in laws are probably still talking about how much I ate. I just couldn't stop. This is a recipe my sister in law, Rachelle found...I have tasted other, really good cheeseballs..and some really not so good ones. This one, for me, still comes out on top. Although my mother made an awesome one this past christmas so I'll have to track down that recipe and post it as well. For now though - this is what you get!

8 oz McLaren's Cheese (Red container, black lid), softened
8 oz Cream Cheese, softened
Blend well
Add:
1/4 cup chopped green onion
1/3 cup chopped pecans (handy chopper)
1/4- 1/2 tsp garlic powder

Chill for 15-30 minutes (easier to shape). Shape into a ball and roll in mixture of:
2 Tbsp chopped pecans
1 tsp chili powder
1 tsp paprika

I personally like to make several small cheese balls instead of one large one. They freeze really well in either saran wrap or a ziploc bag. Tastes the best with wheat thin crackers.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Pumpkin Squares

2009-02-28T23:23:00.000-08:00

My sister in law, Rachelle is an excellent cook and baker. Part of her talent is because she is also always trying new recipes. This particular recipe has become a family favorite and I know we all get excited when Thanksgiving and Christmas are approaching because we know she will be indulging us all with a pan of these. These are *SERIOUSLY SCRUMPTIOUS!* without a doubt!

Beat together:
4 eggs
1 2/3 cup of sugar
1 cup oil (vegetable)
2 cups pumpkin (Use the actual pumpkin pie filling instead of straight pumpkin...it's already seasoned a bit which makes it even tastier)

Mix and add:
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon (this would not be enough seasoning in my opinion if you use just straight pumpkin)

Pour onto Cookie sheet (try to use one that's a little deeper) and bake at 350 for 25 minutes and let cool.

Icing:
1/2 cup margarin, softened
4 oz cream cheese, softened (note - just half the pack)
2 Cups icing sugar
1 tsp vanilla

Beat together and spread on squares. Cut and serve....

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Sweet and Sour Sauce

2009-02-28T23:18:00.000-08:00

When my husband and I were dating, his mom made plain rice once for supper. I really don't like plain rice, so had planned to just take a small amount. Until I saw there was sauce on the table for it....and I was hooked. For months after we were married she would make it for me every time we went to visit. It was like a *need* which sounds silly I know....but it was just so good. My sister in law, Andrea would not be pleased if I did not give her the credit though - she was the original founder (not creator) of this recipe...and boy am I ever grateful! It's great on rice, chicken breasts, and chicken wings (my chicken wing recipe is similar but even better!).

3 Tbsp soy sauce
3 Tbsp water
1 Cup sugar
1/2 cup Vinegar

Cook on stove until heated through and sugar is dissolved. If you are using this for chicken breasts or wings - add some water and cornstarch to thicken it :)

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (I have to be fair - although it really is excellent...but I think again that I am the only one who LOVED it THAT much you know?!)

Spinach Dip

2009-02-28T23:11:00.000-08:00

This is another one of *those* recipes...I just haven't found another one I like nearly as much. I can say though that Superstore has a good spinach dip you can buy...and it's good. Not the same as this, but in a pinch it's nice to know there is an adequate alternative. I think there are water chestnuts in theirs though, so if you don't like water chestnuts - it may not perhaps be an *adequate alternative* lol

1 Cup sour cream
1 Cup mayonnaise
1/2 tsp garlic powder
1 Medium minced onion (handy chopper)
1 Package Knorr vegetable soup mix
1 Package thawed, drained, and chopped spinach (you don't have to add the whole package....I'd say hold some back - about half a handful, and mix it all together before adding more)

Mix together and refrigerate for 1-2 hours. Cut top off sourdough round loaf and gently *dig* out the insides, filling with spinach mixture. Break *insides* into bite sized pieces for dipping. Oh wait - don't forget to buy a second sourdough loaf so you have more. :)

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Oriental Salad

2009-02-28T23:01:00.000-08:00

I had this salad at my aunt Glenda's once. I fell in love and had it several times in the weeks that followed. Even now I just get cravings for it and if I know Brent isn't home for supper I often make this. You see - I'm pretty much the only person that likes this....which is funny because I don't just like it - I LOVE it! I'm adding it because of that...not because I think anyone else will really like it (although i wouldn't mind finding at least one person who does).

3 cooked sliced chicken breasts (I only ever use one because I do an individual sized salad)
- Cube chicken and boil in mixture of 1 cup soy sauce and 1 cup water (you can half these if only using one chicken breast)
1 head lettuce (I use romaine)
1 bundle green onion (I love green onion but honestly as I'm typing this - didn't realize it called for it. LOL)
1/2 package of won ton wrappers cut in strips and fried (I do not like the won ton wrappers and because I don't use them for anything else they go bad...and freezing them is not really the best option. I use tortilla shells (yep taco shells) and cut half of one into strips (cutting the long ones in half again) and fry those up.

The Dressing:
4 Tbsp sugar
4 Tbsp red wine vinegar
1 Lemon (3 Tbsp lemon juice)
1/4 cup olive oil

No need to blend this dressing. I just use my tupperware shaker which works perfectly. Pour over salad....Enjoy (hopefully anyways!)

SERIOUSLY SCRUMPTIOUS RATING: 3 STARS - I can't give it 5 even though I think it's worth that....In fact considering I'm the only one who likes it a rating of 3 might even be too generous.

Toasty Tuna Torpedos

2009-02-28T22:55:00.000-08:00

A fun alternative to plain tuna sandwiches. My husband grew up with this recipe - it's a family lunch favorite. Perhaps brings a trip down memory lane too :)

1 Can of tuna
1 Cup grated cheddar
2 Tbsp chopped dill pickle
1 Green onion, chopped
1 Tbsp prepared mustard
1 Tbsp Miracle Whip (or Mayonnaise)
4 Hot Dog Buns

Obviously - multiply the recipe depending on how many you need to make. But what's nice about this recipe is that it does't make a ton - so you aren't staring at tuna leftovers for days...and your fridge doesn't hold traces of it either :)

Combine tuna, cheese, pickle, and green onion in a small bowl. Add mustard and miracle whip and mix well. Spread bottom halves of hot dog buns with mixture. Wrap each bun in foil and bake for 15 minutes at 350.

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

Hot Potato Salad

2009-02-28T22:45:00.001-08:00

I don't really have a recipe for this - it's kind of just put together. My mom makes it and it's sooo yummy. This is the perfect side dish for a steak dinner...a fun alternative to baked potatoes. This is definitely one that gets asked for...

Peeled Potatoes (I count about 2 per person and then add a few just because)1 Package of bacon (cooked in the oven on parchment paper at 350 until crispy)1 Medium onion (chopped and then fried in the bacon grease poured off from cookie sheet - I know...*ick* but trust me...it is just brilliant!). Cook potatoes until done (don't overcook them). Add cooked and chopped bacon to pot of potatoes (cook it while potatoes are cooking). Add sauteed onions and mix. Add in mayonnaise (maybe about 1/2 cup - but play around with amounts a little) and season with seasoning salt (really it's a personal preference...I have no idea how much - I know that is not helpful at all...a few Tbsp maybe). Oh and don't *mash* the potatoes but most of them end up sort of creaming together...

mmm... I might have to make this sometime this week :)

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Broccoli Salad

2009-02-28T22:36:00.000-08:00

This is a great alternative to a lettuce salad...if you want to try something different. I've tried broccoli salads at loads of functions but always prefer this recipe.

Bunch of Broccoli - finely chopped
1/2 lb bacon - crisped and chopped*
1/2 red onion - finely chopped
1 cup sunflower seeds
1/2 cup raisins

Dressing
1/2 cup of mayonnaise (or miracle whip)
1 cup sour cream
sugar to taste (about 1 Tbsp)

These amounts may need to be altered depending on the size of the salad...you can also add a bit of milk to the dressing to thin it out a bit.

*I find it's soo much easier (and less of a mess) to cook bacon in the oven. And interestingly it even tastes better. Line a cookie sheet with parchment paper (no cleanup) and lay the bacon on it...cook at 350 until crispy. Cool and chop*

Stuffed Mushrooms

2009-02-28T22:23:00.000-08:00

I have yet to find a stuffed mushroom recipe that is as good as this one. Well in all fairness, I haven't tried any others because they simply don't even sound as good...

Here it goes:

12 whole fresh stuffable mushrooms (save the $$ and just buy large mushrooms...they don't have to be actual *stuffable* ones)
1 Tbsp vegetable oil
1 Tbsp minced garlic
1 (8oz) package of softened cream cheese
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper (I have only put this in once and honestly prefer it without)

Clean and dry mushrooms, chopping off tough end of stem. Pull stems off each mushroom and mince (handy chopper). Heat oil and saute garlic and minced mushroom stems. Cool. In a bowl mix cream cheese, parmesan, black pepper, onion powder, and cayenne pepper (if you choose). Add sauteed garlic and mushroom stems and mix well - you will likely need to use your hands...so um, don't forget to wash them first *ick*

Fill mushroom caps and place in baking dish (casserole dish). Bake for 20 minutes at 350 - until liquid forms under mushroom caps.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Butternut Squash

2009-02-28T17:18:00.000-08:00

I have never made squash. My dad makes a great spaghetti squash (recipe to come) but I myself have never. So I thought I would venture into land of squash and start with Butternut Squash. I was more than pleasantly surprised....and find myself almost craving it some nights. And it's sooo easy and quick!

Cut Butternut Squash in half lengthwise and scoop out the *guts*. Spray cookie sheet with pam and lay squash face down. Bake at 350 for 20-30 minutes. Flip carefully. You can do the following two different ways (I prefer the second way).

Put 1 Tbsp of margarine into the *pocket* of each half and add 1 Tbsp brown sugar. sprinkle pepper and cinnamon (about 1/4 tsp) over each half. Bake in oven for 15-20 minutes. I like to *baste* the squash with the butter/sugar mixture ever couple of minutes. Then scoop out to serve (I just serve it whole and let each person scoop out what they want).

OR

Let Squash cool. Skin and cube into bite sized pieces. Place in small baking dish (I do love corning ware) and add 1 1/2 Tbsp margarine and brown sugar. Sprinkle with brown sugar and cinnamon (about 1/4 tsp) and bake for 15-20 minutes, mixing twice.

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (My husband liked it but overall doesn't love squash so it wasn't his favorite...I LOOOOVED it!)

Playdough

2009-02-28T17:08:00.000-08:00

I know I know...not a meal or even a snack....Not really edible actually - well actually it is, just doesn't taste very good. But I am a mom - and what a great activity to have the kids do while you are making supper!!! Besides, it smells good too - not like the super salty smell most homemade playdoughs have.

In pot on the stove

1 cup flour
1/2 cup salt
2 tsp cream of tartar (it will still turn out if you don't have this)
1 Tbsp oil (vegetable)
1 cup water
1 package of kool-aid (whatever colour you want)

Cook on stove, stirring constantly until it forms a ball. I always have a piece of wax paper on the counter so I can *dump* the playdough on it until it cools. Besides, I can put my hands under the wax paper and sort of *knead* the playdough without burning myself. Then I use the same pot and make another batch (making sure to put another piece of wax paper on the counter). I store it in a plastic bag (produce bags) in the fridge.

**A great thing to have the kids help with. My daughter loves picking out the kool aid colour and pouring it in**

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (for fun - not edibility)

Pizza

2009-02-28T16:51:00.000-08:00

While there is definitely a different taste to take out pizza...we LOVE making our own. Brent is the pizza crust man in our house and over the years we've perfected it. And the best thing about it is you don't have to wait for the dough to rise!!! So it's quick and easy....and sooo delicious!

In a small measuring cup:
1 cup lukewarm water
1 tsp white sugar
1 Tbsp yeast (just traditional yeast)

Let stand for 5 minutes

In mixer:
1 tsp salt (I think we actually do add the salt to this recipe)
2 cups flour
1/4 cup oil (vegetable)

Mix together and add water/sugar/yeast mixture. Sprinkle about 2 Tbsp italian seasoning (Club House italian) and parmesan cheese and mix thoroughly. Spread onto pizza stone or cookie sheet (we used to always use our pizza stone but it makes a bigger pizza using a square cookie sheet so we do that now). Don't forget to oil the bottom so it doesn't stick. Bake at 350 for 15 minutes - sometimes there are dough *bubbles* so we just poke them with a knife and cook for about 5 more minutes.
**If you are using a pizza stone, don't forget to heat it first for 15 minutes at 450**

Spread with pizza sauce (we just use our president's choice spaghetti sauce with mushrooms) and toppings. We like to crisp our ham (chopped) and pepperoni first on the stove before putting on the pizza. We usually saute the mushrooms too (they have to be fresh) and I personally love purple/red onion on as well (sauteed first). We add pineapple (I used to sautee it too but Brent didn't like it as much so I don't anymore). And top with cheese (we usually use cheddar or marble). Bake until melted - we broil for a few minutes because I LOVE bubbly/crispy cheese.
You can also use leftove taco meat for a taco or more meatier pizza...or chicken breasts with some bbq sauce, etc. Play around - it's sooo fun to try new things!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

**A great alternative that we do often for lunches is Naan Bread. It makes perfect individual pizza crusts...I usually throw them into the oven on a cookie sheet just while the oven warms up. They are perfect and freeze well too without sticking together which is nice. You can pull a couple out at a time and keep them frozen so they don't go bad! We did these for my kids' birthdays last year. Everyone put on what they wanted and we had a great time. **

Orange Almond Salad

2009-02-28T16:34:00.001-08:00

This salad is always a huge hit!

Here is the dressing recipe

In a blender:
1/3 cup vinegar
3/4 cup white sugar (I use a little bit less)
2 green onions chopped (I know they get blended but I always chop them first)
1 1/2 tsp prepared mustard (I don't usually measure, I just squeeze a little bit in. And yes, it's just the mustard from your fridge)

While blending, add 1 cup oil slowly (slowly is the key). My favorite is Mazola, but Canola and Crisco (vegetable) work perfectly too.

Add to the salad:
Toasted or Sugared Nuts (Slivered Almonds or Pecans....you could probably use walnuts too, but I really really don't like walnuts so have never tried them)
- To toast, lay on a baking sheet and put in oven at 350 until brown. Keep a close watch - they burn easily
- To sugar, melt 2 Tbsp margarine in a pan, add 2 Tbsp white sugar and mix. add about 1 cup of nuts. Cook until brown - but again, keep a close watch as they will burn easily. Stir often....when they are finished, pour them onto a plate and let them cool. Break apart to add to salad (they taste really great plain too).
Mandarin Orange Segments
- Canned Mandarins - just break into small pieces
- Fresh Mandarins or other oranges work as well, cut into small pieces
- Pears, Strawberries, or even apples are also a great alternative
Grated Cheese
- Asiago, Feta, or Swiss Emmental are the best. But I've also used Parmesan and Mozzarella.
Bacon Bits (I don't add these...if you do, only the *real* bacon bits taste good. The simulated ones are too hard)

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

mmm...Enchiladas

2009-02-28T16:07:00.000-08:00

This recipe comes from my sister in law, Rachelle (although I don't think she made it up). I've only made a few changes to customize it for our family :) It's a little more time consuming than some other recipes I use, but still is not too bad and is really easy - not to mention Scrumptious!

Appropriately named - Rachelle's Enchiladas :)

Filling:
1 lb. ground beef
1 medium onion, chopped (handy chopper again)
2 Tbsp flour
1 Tbsp chili powder (I use closer to 2)
1 tsp salt (I do not add salt)
1 tsp garlic powder (I use 1 1/2)
1/2 tsp cumin (I use 1)
1/4 tsp rubbed sage (I've never added this)
1 can stewed tomatoes (I blend these together first in either the handy chopper (of course) or my food processor)

Cook beef and onion. Add flour and seasonings and mix well. Stir in tomatoes and bring to a boil. Reduce heat, cover and simmer for 15 minutes. I just usually let it simmer without making sure it boils first.

Sauce:
4-6 garlic cloves, minced
1/3 cup margarine
1/2 cup flour
1 can beef broth
1 can tomato sauce (15 oz) (I just use our spaghetti sauce - president's choice brand with mushrooms)
1 cup water (use the tomato sauce can (half full) to get the remaining sauce out too)
1-2 Tbsp chili powder (I use about 3)
1-2 tsp cumin (I use about 3)
1-2 tsp sage (never added)
1/2 tsp salt (never added)

Saute garlic in margarine until tender. Stir in flour until well blended. Gradually stir in broth and bring to a boil. Cook and stir for 2 minutes or until bubbly (I just add the rest of the ingredients right away - I don't wait). Stir in tomato sauce and seasonings. Heath through. Lightly cover bottom of pan (casserole dish) with sauce (so tortillas don't stick).

Fill each tortilla shell with about 1/4 cup of filling (I don't actually measure it out - I just scoop some with a spoon)and some shredded cheese. Roll tightly to fit as many as you can into the dish (there is usually some extra space at the end of the pan - I usually squeeze some in going the other direction or I cut a couple in half and put them in for the kids). Pour the remaining sauce over top.

Bake at 350 for 30-35 minutes. If you've just finished making the filling and sauce and they are still hot, you only need about 15 minutes to cook. Then top with shredded cheese and put in oven until melted.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

**Add garlic toast and a salad to finish this meal off. The Orange Almond Salad is my favorite but any will work**

Chicken and Veggies

2009-02-28T15:42:00.000-08:00

Brent found some chicken drumsticks at wal-mart really cheap (10 for $3.97) so he picked a couple of them up. We love a good deal :)

My friend, Jenn had bought me Montana's Apple Butter sauce (my FAVE!!!) and I had a bit leftover so I thought I would make some delicious apple butter drumsticks. Chicken is probably my favorite meat - there is so much variety and so many options for recipes.

I dipped the drumsticks in egg and then flour (like I do my chicken wings) and baked them for about an hour (until they were no longer pink). I mixed the apple butter sauce with some water to thin it out (about 1/4 -1/2 cup) and added some of our other bbq sauce (president's choice hickory smoke) to make enough.
I usually add some brown sugar too but didn't this time....it didn't need it! I baked the drumsticks in the sauce for about another 40 minutes, basting it every 10 minutes.

I don't think it needed the egg and flour though - if you wanted to deep fry them (again, like chicken wings) then it would be worthwhile. But for just baking - it didn't really make a difference.

SERIOUSLY SCRUMPTIOUS RATING: 4.5 STARS

Then for the veggies I used a frozen mix of beans and carrots (my favorite mix) and steamed them (better than boiling and keeps more of the nutrients). Then added some margarine and garlic salt.
I also like to dip it in the bbq sauce on my plate. mmmmm

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS

**Add garlic toast and a salad to complete this meal to perfection**

Seriously Scrumptious

2009-02-28T14:23:00.000-08:00

It took a few days to come up with a name I am satisfied with - but more than that am THRILLED with...thanks to my cousin, Radelle for helping me brainstorm...as well as Jenn who put up with my phonecalls every 10 minutes with a whole new list to consider. LOL I plan to give the foods *seriously scrumptious* ratings. This will help everyone I hope to better determine if they also want to try the recipe.

So let's start. :) The other night I made a family favorite (my cousin, Kari still dreams about it I think.). It wasn't anything new but is always a meal that just hits the spot. And even better - it's soooo inexpensive, which also makes it a great meal to serve for company!

It's a marinated roast/steak! I haven't tried it with a roast...we just buy the small marinating steaks from the grocery store. They are between $3-$6 each usually. My husband and I can nearly polish off two ourselves so keep that in mind if you are serving it for a group bigger than that.

Here is the recipe - this is not an original me recipe and I haven't made any alterations (which is a bit unusual). This was found on allrecipes.com (and excellent resource) and first tried by my good friend, Karma.

Marinade:
3 cloves of garlic, minced (I use the black & decker handy chopper plus - I seriously think this is a kitchen essential)
1/2 cup of soy sauce
2 Tbsp of veg oil (use the same Tbsp for the oil and ketchup, doing the oil first...the ketchup just slides out of the spoon!)
2 Tbsp ketchup
1 tsp oregano
1 tsp pepper

**Poke meat with fork (I actually make slices on each side with a sharp knife) and marinate. You can do it for 20 minutes or 2 hours - a great recipe for something quick too!**

Place on BBQ for a few minutes on each side. The rarer the better (to a point of course). Then slice - on a diagonal...my husband says it tastes better that way. haha The *only* downfall of this dish is it does get cold quickly. So keep that in mind and try to have all other dishes ready.

I also made caesar salad, baked potatoes with carrots, and garlic bread. I make my own caesar dressing (I make most of my own dressings) and it is truly TO DIE FOR!!! I have two recipes that I'll share though - one I grew up with my mom making (delicious) and one my dad has found and perfected since. For this meal I did the second one.

Caesar Dressing #1 (my mom's)
In a blender:
3 cloves of garlic
1/2 cup of vinegar
1/2 cup of evaporated milk (pretty much the whole small can)
1 cup of olive oil (add slowly while blending the other ingredients)
2 glops of mayonnaise (or miracle whip)
1 1/2 tsp anchovy paste (I don't usually add it to this recipe)

*Keeps about a week*

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Caesar Dressing #2 (found online but perfected by my dad)
In a bowl - and mixing after the adding of each separate ingredient:
1 medium clove of garlic, minced (using the handy chopper again)
1/2 tsp pepper
pinch of salt (I pretty much never add salt to recipes, so I omit this)
1 1/2 tsp anchovy paste (don't worry - it doesn't taste fishy)
1 tsp dijon mustard (the real stuff...I use French's in the glass jar)
1 tsp worcestershire sauce

Pour ingredient into blender and add:
1 large coddled egg (yolk only)**
3 Tbsp fresh lemon juice (I usually use the bottled stuff)
about 3 Tbsp parm cheese (give or take depending on how you like it...I'm a cheese addict, the more the better)
3 Tbsp mayonnaise (miracle whip)

Add 1/3 cup virgin olive oil while blending.

**To coddle an egg....Gently drop into boiling water (enough to cover it) and *cook* for 30 seconds. I usually do a minute just to be sure. Crack and pour out white part, adding just the yoke to the blender**

Pour over washed, romaine lettuce (I usually rip mine...but sometimes use my lettuce knife...**using a metal knife on lettuce causes it to brown**) with croutons.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Then for the garlic toast. I buy the french loaves for about $1 at the grocery store and cut them in half lengthwise (to get two halves, the top and the bottom).

Mix in a bowl:
5 Tbsp butter softened (or margarine - that's what I use)
2 tsp olive oil
3 cloves of garlic, minced (again with the handy chopper)
1 tsp oregano (dried)
salt and pepper to taste (I don't add these...but would only add the pepper if I was going to)
1 cup shredded mozzarella cheese (I don't usually do this...but it's great either way)

Spread mixture on bread and bake in oven at 350 for 10-15 minutes. I like to broil for the last few minutes but have been known to forget and end up with some pretty crispy, pretty black garlic toast. *eeks*. I prefer to do this in the oven as it's less time consuming than the stove. But either way will work! Then slice (as shown) into individual serving slices.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

The carrots and potatoes...I cooked the potatoes in the microwave (making several cuts in each so there would be no potato explosion. lol) for about 5 minutes total (2, 2, 1).
I peeled and cut the carrots and steamed them just enough to make them a litle bit soft (otherwise they won't cook thoroughly in the oven and will still be too hard). When the potatoes were cool. I cubed them (bit-size) and mixed them all into a baking dish (corning ware is a beautiful thing) with a drizzle of olive oil. I sprinkled garlic salt and just a smidge of seasoning salt. Put them in the oven to bake (the time doesn't really matter....maybe 20-30 minutes I guess).

SERIOUSLY SCRUMPTIOUS RATING: 3.5 STARS
(they were good...but not knock your socks off good...although I make this regularly because it's a nice side dish and it uses up our potatoes)

I thought I would try something a little new this meal....I took the leftover marinade and turned it into a gravy for the carrots and potatoes. My only recommendation is that you DON'T TRY IT!!!
haha...I thickened it with water and cornstarch (1 cup of lukewarm water with a few Tbsp of corn starch...add to the boiling marinade and stir until thickened) which was great. But the taste was too strong....great for a marinade but not straight. I was excited when I thought to do it....but I will not be venturing there again. LOL

SERIOUSLY SCRUMPTIOUS RATING: 0 STARS

Let me know if you try any of these and what you think....It would be fun to compare your experiences too. Oh and don't worry, not every post will be this long....and I apologize to my photography friends for having to endure the less than *seriously scrumptious* photos of the food....I know I need a better camera. but for now - just be grateful you get photos ;)

checking it off

2009-02-26T11:55:00.000-08:00

Well I was inspired by my cousin to write down a list of family goals for the year. I think setting goals is really important but there is something even more amazing about writing them all down. Some are more serious (saving) and some are just plain fun (car wash fights with family). But ultimately it's nice to have a list - something to refer back to and keep things organized. For me, if I have it down I am more likely to stay focused and pay attention to HOW I am going to accomplish it.

As you've probably guessed, starting a cooking and recipe blog is on my list! It's really just the beginning of the goals I have regarding this, but we'll start here :) My plan is to post all of my recipes on here and label them so they are easy to find. I don't claim to be a chef by any stretch, but I LOVE to cook...and honestly I think I've been lucky enough to come across some GREAT recipes. Usually I do the recipe as it's written the first time (just to get the basic idea) and if needed change them up a bit (I've always liked to do things *my* way. lol) to tailor them to our family's tastes (well mostly mine - my husband eats anything!). I LOVE trying new recipes and am always looking for something different. So if you have a recipe you kind of want to try but maybe are a little timid...let me know...e-mail me at skitalz@gmail.com and I'd be happy to *test the waters* for you!

I have plans for recipe contests (with giveaways of course!) and of course recipe sharing (not just mine). I think this is going to be great...and perhaps it will inspire some of you to try a few more things and add a bit more variety to your *cooking portfolio* :D

And if nothing else - at least I get to check this goal off my list.