The Food We Love

My Dear Friend

2011-05-24T08:30:00.000-07:00

I have a dear friend who's name is Becky. She has opened her house to us many times and welcomed us in as if we were part of her family. She is so generous and giving to everyone around her. Recently she did all of the food for not one, but two of my sister's bridal showers. The first was themed "Get in the Moodie for Cookin' with a Foodie." It was such a good time. We had lunch and, then, a Chopped competition. We were divided into 4 teams and given a basket with mystery ingredients. My team got bacon, asparagus, large flake coconut, and dates. Other teams had shrimp, fish, or scallops as their protein.
Overall, the afternoon was delightful but so was the food! Here are two of Becky's recipes for you to enjoy!{Roasted Beet Salad}
Arugula (mostly)
Spring Greens
Red & Yellow Beets, Roasted (recipe follows)
Pistachios
Goat Cheese (really creamy, from Whole Foods)
small amount of Red Onion

To Roast Beets:
Scrub beets really well. Cut in half if they are large, they should easily fit within a 9x13 pan. Sprinkle around 1 onion that was quartered. Drizzle with olive oil and toss. Drizzle with a little maple syrup, salt and pepper, and toss. Turn red beets, flat side up - yellow beets, flat side down. (Each color should be roasted seperately.) Sprinkle each one with brown sugar. Tightly cover with foil and roast at 350 degrees for 1 hour. No peeking. Cool and peel just prior to using.

Fresh Basil Vinaigrette
In a blender, combine:
1 C white basalmice vinegar
1/4 C agave nectar
1/4 C really good honey
1/2 of a cooked yellow beet
a good handful of fresh basil
a good handful of fresh parsley
1/3 C white onion
juice of 2 limes, and a little zest
Blend until really smooth. And, add:
a couple pinches of italian seasoning (roll it around in your fingers first, so that it is very fine)
a couple grinds (1/4 tsp) salt and pepper
1 Tbsp dijon mustard
1 Tbsp (to start) pistachios
Blend, again. Slowly drizzle in 1 C of good olive oil while blender is running. Taste and adjust.
{Homemade Rolls or Bread}
Mix together and proof for 10 minutes:
1 package of yeast
1 C warm water
2 tsp sugar
In a large bowl combine:
3 beaten eggs
1/2 C really soft butter
Mix together, and add 1/2 C sugar. Mix again.
Add yeast mixture, mix with a wooden spoon. Stir in:
4 ½ C flour
1 teaspoon salt

Mix together with a wooden spoon for about 7-8 minutes. Becky said, “Mix until you are is really tired.” Cover with plastic wrap and a damp kitchen towel. Let rise in the bowl until truly doubled.
Punch down and shape into rolls (Becky does crescents). Cover loosely with plastic wrap and rise until “almost double.” Bake at 350 degrees, and begin checking right around 10 minutes.
For bread: Shape loaves and place in well-buttered pan. Place in the fridge, until you are ready to bake them. Take out and let them rise to double. Bake at 350 degrees, and begin checking around 25 minutes – until golden brown.

Quinoa Makes Me Happy

2011-05-12T14:23:00.000-07:00

I, recently, had a quinoa salad at a playdate that was so yummy, I decided to give it another go at home. Previously, quinoa didn't fly in our house. Maybe, because the first recipe I tried didn't mention rinsing the quinoa to wash away the bitter taste.
PLEASE READ CAREFULLY: You must wash quinoa before you cook it, or it will be extremely bitter and no one will want to eat it!
My first attempt, was a Southwest Quinoa Salad. Next up, I'm thinking Greek, or really any flavor combination you may like. Quinoa is a very versatile grain that could even be substituted for rice in a lot of dishes.

{Southwest Quinoa Salad}
adapted from this recipe
1/2 cups quinoa, rinsed well and drained
2 Tbsp lime juice
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/2 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 cup frozen corn kernels, thawed, or drained canned corn
1/3 red bell pepper, chopped
1/4 cup chopped fresh cilantro
2 tablespoons red onion, finely minced
salt & pepper, to taste
avocado, sliced or diced

Rinse quinoa well. Bring quinoa, 1 C of water and a pinch of salt to a boil. Reduce heat and simmer 10-15 minutes, or until water is absorbed. While quinoa is cooking, mix together lime juice, oil and cumin. Whisk to combine. Add in slightly cooled quinoa and remaining ingredients. Stir to combine. Taste and adjust seasoning.

Serve with butter lettuce for wrapping, or in a bowl. Top each serving with fresh avocado.

Easter a Very Special Meal

2011-04-22T16:00:00.000-07:00

You know, sometimes life throws thing at you that you don't expect. The last 4 months have been like that for me. And, consequently, food takes a back seat. I totally have days where dinner consists of finding the freezer meal I've tucked away, or even throw together something based upon what is actually in the house at that moment.

But, holidays tend to be different. They lead to memories shared around a table with family and often friends. People laughing and crying together as their bodies are nourished with food made by hand specially selected for the occasion.

This Easter we will join friends for a non-traditional Easet dinner. But, for breakfast we will have just our little family gathered around a Sunday breakfast table in warm pajamas having just found baskets full of unimaginable treats and suprises. So, here is what I am thinking.
An egg dish: Crispy and Delicious Asparagus and Potato Tart by Jamie Oliver
Sausage and Pepper Frittata by Anne Burrell
Tomato, Green Scallion and Feta Frittata
Spinach and Goat Cheese Frittata
Mini Frittatas with Broccoli and Three Cheeses
A bread:
Challah Bread
Scones - here is a great base recipe that you can alter as you would like, or try Orange Glazed Strawberry Scones
And, a fresh fruit salad. What could be better for a spring brunch?

Chicken and Cabbage Salad

2010-12-15T11:45:00.000-08:00

This was delicous! I had it at a baby shower, then, stopped for the ingredients on the way home. I ate it for lunch over the next few days. Just thinking about it makes me want it again today!{Chinese Chicken Salad}
recipe from Sandi
4oz. Slivered almonds
3T sesame seeds
2T vegetable oil

Sauté these together until lightly toasted.

2cups diced chicken
1med. Head of cabbage, shredded
6-8 scallions, sliced
1/2 lb. Sliced mushrooms

Combine all the above and toss with dressing.

Dressing:
3/4 cup veg.oil
6T rice vinegar
4T sugar
1/2t. pepper

Top with chow mein noodles.

I used a method I learned from my dad for "tossing the salad." You see, Dad, often takes a salad for lunch at work. And, you cannot dress a salad that early in the day. So, he puts all of the salad together in his container. At lunch time, he pours on the dressing, replaces the lid, and shakes it up.

You can, actually, dress this salad ahead of time because the cabbage is so hearty. It will hold up for a while - even a few days in the fridge!

Bountiful Baskets: This Week's Basket

2010-12-12T14:20:00.000-08:00

We haven't had a basket for almost a month! I was so excited to get another basket , and this one was great. Here's what we got:
2 napa cabbages,
1 spaghetti squash (plus, one for volunteering),
6 grey squash (like a zucchini),
5 lbs of potatoes,
2 cucumbers
7 bananas,
6 grapefruit,
8 oranges,
5 pears,
7 fuji apples

I am going to make SukiYaki this week with my Napa Cabbage, "Spaghetti" with marinara and parmesan, and stuffed zucchini boats. We will be eating a lot of fruit with our meals this week, but it will be really yummy! Maybe, I will even switch my "waiting in the oven dinner to California Enchiladas this week.

Stuffed Acorn Squash

2010-12-10T11:00:00.000-08:00

Remember back in November, when I promised you a Stuffed Acorn Squash recipe - well, today is the day!

I got this recipe from a friend at church. It came through a "light and healthy" recipe exchange. I love it! And, I know that my friend's family does, too. In fact, the day that we received acorn squash in our Bountiful Baskets, she was trying to trade other things for extra acorn squash.

{Stuffed Acorn Squash}
recipe by Melissa
2 medium acorn squash
1, 12 oz. package of bulk sausage (ground pork – country style is good if you can find it)
1 cup sliced fresh mushrooms
½ cup thinly sliced celery
¼ cup thinly sliced green onion
½ cup sour cream
¼ cup parmesan cheese
1 egg

Preheat oven to 375 degrees. Cut squash in half, remove seeds and place squash cut side down in a pan or dish. Bake for 45 minutes or until tender.
In a large skillet, combine sausage, mushrooms, celery and onions. Cook until meat is done and veggies are tender. Drain well. In a small bowl, combine remaining ingredients. Blend well. Stir into sausage mixture. Spoon evenly into squash halves and bake at 375 degrees for 20-25 minutes or until heated thoroughly.

You could prepare this recipe through stuffing the squash ahead of time, then, just bake it off when it is time for dinner!

This Week's Dinner Menu

2010-11-22T08:00:00.000-08:00

I know it has been a while since I posted a dinner menu. We have been trying to eat healthier, but that means a lot of the same from South Beach or other various diet cookbooks. And, my husband traveled all of last week, so pretty much we ate whatever the boys wanted and I foudn something in the fridge. So, here is this week's fast menu.

Sunday - (Dinner at Mom's) Flank steak, Grandma's Rice, kabocha squash, and Pear & Gorgonzola Salad
Monday - Crunchy Chicken Tenders with Herb-Buttermilk Dressing, broccoli, raw carrots, fruit
Tuesday - Broccoli Cheddar Soup, bread bowls, simple salad, fruit
Wednesday - At mom's prepping for Thanksgiving
THANKSGIVING
Friday - Beef "Pasties", broccoli or zucchini, cottage cheese and tomato salad
Saturday - might be back at mom's for a farewell dinner to my sisters!

Thanksgiving Planning

2010-11-21T15:30:00.000-08:00

I am starting to pull together ideas for our Thanksgiving dinner. Being from a family that loves food, we tend to try new recipes each year until we find the one that we love! I know some families that eat the same basic, bland stuffing every year - not us! We have made so many different stuffings over the years, it is so fun to sit down to dinner on Thanksgiving.

My dad with one of his turkeys

Here are some of the things I have had my eye on:
Baked Brie with Pepper Jelly
Tomato and Goat Cheese Tart
Roasted Brussel Sprouts with Cranberry Pistachio Pesto
Butternut Squash Gratin
If you don't want or need a full turkey, try Bobby's Spice Rubbed Turkey Breast

Rolls:
Our Traditional "Go-To Rolls" (I really need to separate this recipe out, so I can find it easier!)
Parker House Rolls, or Bobby's rolls got rave reviews
Sweet Onion Rolls (I found these a few years ago, I still haven't made them. Maybe, this is my year!)

For dessert, there is one essential pie for our Thanksgiving table - Banana Cream. Years ago, when my grandparents moved to Michigan, they celebrated with families from Church because their family was in Utah. The woman who always made the pies, brought Banana Cream pie every year. Now, it has become a tradition that we cannot go without! I am wondering if I can sneak in this variation this year: Banana Carmel Cream Pie.

Green Smoothie Breakfast

2010-11-17T09:00:00.000-08:00

This may sound strange to many out there, but I have been drinking and really enjoying a Green Smoothie each morning this week. I had a friend who told me she was drinking them about a year a half ago, then, a woman in our Bountiful Baskets co-op said that her family drinks them too. And, I decided to give it a try since we have so much spinach and greens coming our way.{Megan's Green Smoothie}

juice of 1 orange

2 1/2 inches of banana, diced

3-4 frozen strawberries

1 tsp Truvia sweetener

2 C packed spinach (or other greens)

a couple Tbsp water

Layer in your blender with spinach closest to the blade. Blend until well mixed. Add water as necessary to get it to spin, or to a good drinking consistency. Enjoy!

159 cal, 1g fat, 37g total carb, 4g fiber, 9g sugar, 4g protein

Bountiful Baskets: This Week's Basket

2010-11-13T14:00:00.000-08:00

No pictures this week, I was helping longer than normal at the site today. Then, my husband was headed out to run errands, so I quickly divided our basket so that he could take my parents their share.
This is what we received this week:
5 lbs of Russet potatoes
5 large turnips (so excited!)
2 acorn squash
2 bunches of celery
2 eggplant (1 was my volunteer extra)
1 bunch of spinach
7 bananas
6 persimmons
5 Granny Smith apples
4 pears

So, here is what I'm thinking . . . I was surprised at how many people have not had parsnips. Although, ten years ago, I hadn't either. My favorite way to prepare them is to roasted them together with carrots, or you could try sweet potatoes as well. Here is a good recipe to try if you would like specific instructions. Or, try one of these ideas:
Risotto with Roasted Butternut Squash, Parsnips and Turnips
Smashed Parsnips with Mascapone Cheese
Annabel Karmel's Quick Chicken Couscous from the "First Meals Cookbook"
Parsnip Muffins or Good Morning Muffins

And, here is my favorite recipe for Grilled Eggplant and Goat Cheese Salad. It is to die for! And, I don't usually like eggplant.

Stay tuned for recipes for Stuffed Acorn Squash and a delicious Pear Salad.

Kabocha Squash Orzotto

2010-11-12T08:45:00.000-08:00

I used my Kabocha Squash from Bountiful Baskets for Orzotto. Yeah, you read that right - Orzotto. It is like Risotto in method only faster.It Kabocha Squash was really hard to cut through, at least, for me. So, I prepped the squash one day and threw together a quick dinner when it became obvious that this would take too long and the children were starving!

I would recommend that 1) you start early if you try this, 2) you look for squash already cubed, or 3) you substitute butternut squash for the kabocha.

However, the end result was delicious!

{Kabocha Squash Orzotto}
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 – 2 cups diced squash
1 ½ cups orzo
½ cup dry white wine, or extra chicken broth
3 cups chicken broth
¼ cup heavy cream
1/3 cup grated parmesan
fresh thyme and basil
salt and pepper, to taste

In a heavy-bottomed medium sauce pan, heat the olive oil. Add the onions and squash, sauté until beginning to soften. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo or barley is tender. Remove from heat.

Stir in the cream, parmesan and herbs. Season with salt and pepper and serve.

Dill & Cottage Cheese

2010-11-01T11:00:00.000-07:00

As my husband and I spend more time trying to revamp our eating habits, I am having to be more creative with what we eat. I went back to this dip recipe from a dear friend of mine to help us with that. This recipe is easy to whip up, and you probably already have the ingredients in your kitchen.{Dill & Cottage Cheese Vegetable Dip}
recipe adapted from my dear friend, Carol Loveless
1 C cottage cheese
1/4-1/3 C mayonnaise
1/2 T dried minced onion
1/2 T parsley
1/2 t dried dill
1/2 t seasoning salt

Mix all ingredients together. Place in the refrigerator for several hours prior to serving. Serve with vegetables.

Take Two: My mother often eats cottage cheese and tomatoes as a salad. I thought this dill dip would be a great way to add a little extra flavor to that dish!
{Tomato & Cottage Cheese Salad}
dill & cottage cheese dip
quartered cherry tomatoes
diced carrots

Top cottage cheese with tomatoes and carrots. Mix together and enjoy!

Bountiful Baskets: This Week's Basket

2010-10-30T10:50:00.000-07:00

This week our Bountiful Basket contained:
1 bag of onions + 1 extra
1 bag of carrots
1 bunch of mustard greens
1 bunch of spinach
1 bunch of radishes
11 persimmons
10 bananas
8 apples
7 pears
5 oranges
1 cantalope

I split my basket with my mother again, but that is still a lot of persimmons! So, here are some recipes and ideas I found for using them up:
Persimmon Salsa as an accompaniment to fish
Persimmon Jam, or this version without pectin
There are also several recipes floating around for persimmon desserts that you could try.

As for the mustard greens, one woman mentioned green smoothies when we were picking up our baskets. If you are into that, you could definitely try it out, but the mustard greens have a little bit of a spicy after-bite. Here are some other recipes that look more like what we will be trying out:
Balsamic-glazed Chick Peas and Mustard Greens
Mustard Greens Salad with Quinoa, Feta & Lemon Vinaigrette
Mustard Greens with Beans and Quinoa
Apparently, mustard greens pair well with garbanzo beans (chick peas) and quinoa!
Warm New Potato Salad with Bacon and Mustard Greens
Mustard Greens (with onion, garlic and sesame oil)
Mustard Greens and Pumpkin Pasta

The rest of our basket was pretty straight forward, or things that we commonly eat. And, I came across this recipe in my searching. I am, actually, secretly hoping to get brussel sprouts one of these weeks.

Clean from the Kitchen!

2010-10-19T15:15:00.000-07:00

I am so running into my kitchen to try this one out.

Fill a bucket with 4 L of warm water, add 1/2 C white vinegar. Soak bath toys for 10 - 15 minutes. Gently wipe with a soft cloth or kitchen rag. If needed, scrub deep with an old toothbrush.

Bountiful Baskets

2010-10-16T15:45:00.000-07:00

Today I received my first basket of produce from Bountiful Baskets. It was great! We received:

2 bunches of celery, spinach, heads of cauliflower, kabocha squash

1 cantalope

11 bananas

12 plums

6 apples

8 oranges

3 pomegranates

7 pears

My mother and I split 1 traditional basket and still had plenty for each of our families. I am so excited about doing produce this way. It will help us to have more variety in our diets, and have plenty of options for each meal.

And, here is what I am thinking of trying out this week:

Spinach, Bacon and Cheddar Frittata (along with some great spinach salads)

Roasted Cauliflower

Sweet and Spicy Raosted Kabocha Squash

Plum Applesauce

Baked Cheese Crepes

2010-10-14T09:20:00.000-07:00

I call this "South Beach Manicotti!" It is perfect for Phase 1 or anytime after that. You use a flourless egg crepe instead of a pasta noodle, and roll it up like manicotti would be.{Baked Cheese Crepes}
based on this recipe
6 large eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
unsalted butter
8 ounces fontina cheese, cut into 1/2-inch cubes
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup thinly sliced fresh basil leaves
1 cup Marinara Sauce (I like Newman's Own brand)
1/4 cup freshly grated Parmesan

Preheat the oven to 400 degrees F. Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. When egg begins to set, flip crepe to cook other side. Slide onto a plate and repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and top with more basil. Bake until the cheese melts and the top is golden, about 15 minutes.

*You could also grate the fontina and mozzarella cheeses. Just place them in the freezer for a few minutes to harden a little before grating. Sprinkle any remaining cheese over the top of the crepes.

This Week's Dinner Menu

2010-10-03T20:30:00.000-07:00

Sunday - Hotdogs a la Rose, Cucumbers and hummus
Monday - Asparagus Risotto, Crunchy Garlic Chicken, green salad
Tuesday - leftovers, the huband has a work dinner
Wednesday - Tuxedo Salad
Thursday - Ricotta Gnocchi with Pancetta and Basil Cream Sauce, green salad
Friday - Pizza & Movie Night
Saturday - still thinking . . .

Take Two: Almond Chicken

2010-09-30T13:00:00.000-07:00

"Breaded" chicken doesn't do so well when it is cooled, stored and reheated. So, I came up with this option for my husband's lunch the next day. Mind you, it was difficult to keep enough away from the children to even have something leftover!{Cobb Salad}
South Beach Diet-friendly
fresh lettuce
cheddar cheese
cucumbers
leftover Almond Chicken
hard-boiled egg
tomatoes
turkey bacon
sliced olives, if you have them

Layer together in a large to-go container. At lunch time, top with dressing and shake. Yumm!

Baked Ziti with Hearty Meat Sauce

2010-09-27T12:45:00.000-07:00

We ate this a lot last fall and winter. I used my own Meat Sauce and the kids ate it up. So, far this is my favorite Ziti recipe, and with Meat Sauce tucked away in your freezer it is really easy to put together! {Baked Ziti with Hearty Meat Sauce}
adapted from this recipe
2 1/2 - 3 C Meat Sauce (from this recipe here)
1 8 oz can of tomato sauce
1/2 lb of penne pasta
1 1/2 C ricotta
1 1/2 C shredded mozzarella, divided
1/4 C parmesan cheese, divided
1 egg
1/2 T parsley
1/4 tsp black pepper

Mix together meat sauce and tomato sauce, and simmer on stove. Prepare pasta by under cooking by 4 minutes, based on the box's directions. Preheat the oven to 350 degrees. Mix together the ricotta, 1 C mozzarella, 2 T parmesan, egg, parsley and black pepper. Mix 1/2 half of the cheese mixture with the cooked pasta.
In your baking dish layer: 1 C of the meast sauce, 1/2 of the pasta, remaining cheese mixture, 1 1/2 C meat sauce, remaining pasta, remaining meat sauce, mozzarella, and parmesan. Bake for 30 minutes. If your baking dish is VERY full, you will want to place something under it to catch the bubbling over that may occur.
Serve with a vegetable, green salad and bread. Such a comforting fall meal!

This Week's Dinner Menu

2010-09-26T22:20:00.000-07:00

Sunday - Baked Ziti with Hearty Meat Sauce (recipe coming), asparagus, green salad
Monday - Taco Salad
Tuesday - Canary Lentil Soup, bread for the boys
Wednesday - Almond Chicken, broccoli, bread
Thursday - Hotdogs a la Rose, something green
Friday - Aunt Susan's Minestrone, homemade rolls, honey butter and homemade jam
Saturday - I'll have to check my list, maybe it was Portabella Caps with Marinara and Warm Goat Cheese

Almond Chicken

2010-09-22T16:45:00.000-07:00

In an effort to broaden our low-carb, South Beach-friendly recipe collection, I came up with this twist on my sister-in-law's Parmesan Chicken Tenders. We substitute ground nuts for the bread crumbs. My kids ate it up! The littest one ate two chicken tenders by himself, which is unheard of for my children.{Crunchy Almond Chicken Tenders}
1 C whole almonds
1/3 C grated parmesan cheese (in this case, from a can works great)
1 tsp salt
1/2 tsp ground black pepper
1/4 - 1/2 tsp garlic powder
1/4 C egg substitute
8 - 10 chicken tenders, thawed

Preheat oven to 400 degrees, and grease a cookie sheet. Place almonds in a food processor, and chop into crumbs. Mix in cheese, salt, pepper and garlic powder. Place in a shallow dish. Pour egg substitute into another shallow dish. Pat chicken dry, then place in egg substitute. Transfer to crumb mixture for "breading." Place on a cookie sheet and repeat with remaining tenders. Bake at 400 degrees for 13 minutes, or until a meat thermometer reaches 165 degrees. Remove from oven and let rest for 8 minutes.

Serve with a green salad and a side of vegetables. Leftovers are great diced over a Cobb-style Salad.

This Week's Dinner Menu

2010-09-20T14:45:00.000-07:00

Sunday - grilled salmon, brown rice & barley pilaf, zucchini, green salad
Monday - Taco Salad
Tuesday - Tomato Bisque
Wednesday - Almond chicken, green salad
Thursday - Arugula Pesto Linguine
Friday - Grilled Portabello Caps
Saturday - thinking . . .

Black Bean Soup

2010-09-16T19:00:00.000-07:00

Everyone loved this soup. My husband, who normally shys away from black beans, enjoyed it so much that he ate it for lunch the next day. I think my kids enjoy anything that involves cheese, sourcream and tortilla chips - whether they put them in their soup or not!{Black Bean Soup}
adapted from this recipe
1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
4 C homecooked black beans
1 3.5oz can green chilies
2 C water
2 tsp beef boullion
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place olive oil in a large pot and heat over medium-high heat. Add carrots, celery, onion, and garlic and saute for 4-5 minutes.
Add in the black beans, chilies, water, and beef boullion. Stir to combine and then add seasonings.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup. Puree soup with an immersion blender, or in batches in a regular blender.
Ladle into bowls and garnish as desired.

This Week's Dinner Menu

2010-09-13T13:00:00.000-07:00

Sunday - Chicken Quesadillas with Fruit Salsa and Avocado Cream, Cilantro Rice, Black Beans, Aunt Terri's Salad
Monday - Going out for our Anniversary
Tuesday - Mexican Black Bean Chili
Wednesday - Baked Cheese Crepes, Broccoli, green salad
Thursday - Black Bean Soup
Friday - Homemade Pizza night
Saturday - Coconut Chicken

This Week's Dinner Menu

2010-09-05T15:00:00.000-07:00

Sunday - Gnocchi with Proscuitto & Basil Cream Sauce (adapted from this recipe), salad, broccoli
Monday - beef brisket, pulled pork, spinach salad, brownies sundaes with chocolate and raspberry sauce
Tuesday - Chicken Quesadillas with Fruit Salsa and Avocado Cream (The birthday boy requested "quesadillas with just cheese.")
Wednesday - Shepherd's Pie, salad, fruit
Thursday - Mexican Black Bean Sausage Chili (an old favorite),
Friday - Risotto with Asparagus, fruit salad
Saturday - homemade pizza night

This Week's Dinner Menu

2010-08-22T22:00:00.000-07:00

Sunday - grilled chicken and steak, mashed potatoes, cesaer salad, Aunt Louise's rolls, Italian sodas and chocolate chip cookies (A celebration of my cousin's return from a mission for our church.)
Monday - Italian Pub Burgers, grilled asparagus, salad, "Pinkberry Frozen Yogurt"
Tuesday - Mom's Taco Soup
Wednesday - Taco Salad and Quesadillas
Thursday - Summer Work Family Picnic
Friday - (camping) Navajo Tacos
Saturday - (camping) Spaghetti, garlic bread, salad

Flying Farmer Chicken Salad

2010-08-20T12:00:00.000-07:00

My cousin called recently in a panic. She was hosting a bridal shower and had planned on chicken salad croissants with Sonoma Chicken Salad from Costco. Only, Costco didn't have it beause it was being discontinued. We poked around on the interent for some good alternatives and, then, I remembered this recipe.
I got this recipe from my grandmother, the summer that I visited her in Hong Kong after graduating from high school. It was contributed by a friend to their Ward Cookbook. I ate it in Hong Kong and fell in love. Years later I still come back to it for a special occasion. It is so delicious! I love the citrusy flavor in the dressing. And, the rice helps you add bulk for a crowd without blowing your budget. The recipe makes A LOT, so be prepared to feed the neighborhood or cut it down.

{Flying Farmer Chicken Salad}
Cook, cool and diced chicken breasts. Cut into bite-sized pieces. Combine 5 C. diced chickien with:
2-3 T orange juice
1 t salt
3 T salad oil (vegetable)
2 T vinegar
Let stand overnight in the fridge. The next day add:
3 C cooked rice
1 1/2 C seedless grapes
1 1/2 C thinly sliced celery
1 can pineapple tidbits (12oz), drained
1 can mandarin oranges (11oz), drained
1 C slivered almonds, toasted
1 1/2 C mayo (start with less and see if you really need that much)
Toss together. Serve on a lettuce leaf. Garnish with a slice of orange and a fresh strawberry. Serve with a croissant (optional).

This Week's Dinner Menu

2010-08-15T20:30:00.000-07:00

Sunday - Chicken Taco Soup
Monday - Grilled Pizza (Cheese, BBQ Chicken), Mini-Caprese Salad
Tuesday -Grilled Chicken, Zucchini and Rice with Cilantro Sauce
Wednesday - Taco Salad
Thursday - leftovers, or something else REALLY fast
Friday - on the road, again . . .
Saturday - "Lake Food"

Grilled Flatbread with Ricotta, Tomatoes and Roasted Garlic Oil

2010-08-07T18:30:00.000-07:00

We had grilled pizza last night with our friends. I had seen this recipe before, but have never gotten around to trying it. Our friends have, and they liked it so much they made it again with us. I loved it! It is fresh, crispy and delicious - all the things a summer meal should be. {Grilled Flatbread with Ricotta, Tomatoes and Roasted Garlic Oil}
original recipe here
1/2 cup olive oil
1 head of roasted garlic
1 ball of pizza dough
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil

Roasted Garlic Oil:
Cut the top off of the garlice, drizzle with olive oil, bake at 350 degrees for 1 hour. Place oil and garlic cloves in a blender and blend until smooth. Strain.

Flatbread:
Flatten pizza dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.

*To really kick the flavor up, top off with a sprinkle of truffle salt. Thanks, Sheila!

This Week's Dinner Menu

2010-08-07T14:55:00.001-07:00

We are back in the swing of real life, we have to be. And, I am needing to do some "real grocery shopping." Here is what we are looking at for this week.

Sunday - Breakfast for Dinner
Monday - "Meal Swap" night (Sour Cream Enchiladas)
Tuesday - Four Cheese Stuffed Shells, green salad, bread
Wednesday - Pad Thai, Potstickers (maybe spring rolls)
Thursday - Grilling something . . .
Friday - Family Pizza & Movie Night
Saturday - leftovers

For this week's Sunday Breakfast, I am debating between Baked Doughnuts and Muffins That Taste Like Doughnuts.

This Week's Dinner Menu

2010-08-01T14:48:00.000-07:00

It is AUGUST, and we are almost done traveling for the summer. We were gone, literally, every weekend in July with only a few weekdays spent at home. But, it was a great time to be together as a family and see extended family as well. I will go back and add recipe for many of the summer dishes that we have been eating, so that you can sneak some in before it gets too late.

Here is how the meals are shaping up this week:
Sunday - Dinner at Mom's (pot roast, salad, vegetables, and raspberry-brownie sundaes)
Monday - Hotdogs, Ham and Carmelized Onion Tart, Peaches
Tuesday - Rootbeer Rocks, garden salad
Wednesday - Orrechiette with Mini Chicken Meatballs, Tomatoes, and Mozarella
Thursday - Family Taco Night
Friday - Grilled Pizza
Saturday - Grilled Chicken and Vegetables with Cilantro Sauce, Cilantro Rice, Tomato and Goat Cheese Salad and Fruit Salad

This Week's Dinner Menu (Really Late)

2010-06-20T21:25:00.000-07:00

This is a busy week of celebrating for us. I am hoping that we get to the gnocchi on Saturday, because it looks so good!

Sunday - Father's Day Celebration
Monday - Potluck with friends
Tuesday - Taco Salad
Wednesday - Potstickers & Chow Mein Noodles
Thursday - Eat Out for my birthday
Friday - leftovers
Saturday - Ricotta Gnocchi with Pancetta and Basil Cream Sauce, Savory Monkey Bread, Aunt Terri's salad

Ball Fresh Taste of Summer Party

2010-06-14T22:00:00.001-07:00

At the beginning of June, I hosted a Ball Fresh Taste of Summer Party. I was selected to demo products and teach others how to preserve their summer harvest.

We had a "working lunch" with some close friends to celebrate the wonderful taste of summer. I prepared my version of Pepper Jelly before the party and we made a batch of Homemade Salsa together.{Confetti Pepper Jelly}

4 1/2 C finely chopped green bell pepper (I use 2 red, 1 orange, and 1 yellow pepper)
1/2 C finely chopped jalapeno pepper
1 1/4 C cider vinegar
1 pkg Ball-brand No Sugar Needed Fruit Pectin
2 C sugar
1 C honey
12 - 4 oz. jelly jars (with new seals)

Prepare water bath canner and jars for canning.
Combine bell peppers, jalapeno peppers, and vinegar in a large saucepan. Gradually stir in pectin. Bring to a full rolling boil that cannot be stirred down. Add sugar and honey. Return to a boil. Boil hard for 3 full minutes, stirring constantly. Remove from heat, and skim foam if necessary. Ladle hot jelly into jars leaving 1/4" headspace. Wipe rim and center lid on jar. Screw band on. Process filled jars in a water bath canner for 10 minutes. Remove from canner and allow to cool.

While the salsa was cooking and, then, processing we dined on Pepper Jelly & Cream Cheese appetizers, Chips & Salsa, Lemon Cucumber Water, and Chipotle Chicken Taco Salad. Each guest went home with a reuseable gift bag full of coupons for Ball products, a box of pectin to make their own jam or jelly, recipes, ideas for how to use their Pepper Jelly, a jar of Pepper Jelly, a jar of Salsa, and some with other prizes too.

To watch my Pepper Jelly Canning Demo, shown at the party go here.

This Week's Dinner Menu

2010-06-14T22:00:00.000-07:00

Sunday - BBQ Chicken, salad, Fruit salad, and Individual Cookie Sundaes
Monday - Taco Salad
Tuesday - "Dinner on the Go"
Wednesday - Chicken Taco Soup
Thursday - "All Things with Your Fingers" Think chicken fingers, salad skewers, and fruit.
Friday - Game Party Night taking a veggie tray
Saturday - Homemade Pizza and Movie night, Butter Lettuce Salad

This is going to be my special treat for the week. And, after that, I will be running another 5k. When you eat like this, you have to find some way to get the weight off!

Summer Sandwich Option

2010-06-12T20:59:00.000-07:00

This looked so good, I have to remember to try it. I have heard about using nuts in place of bread crumbs for those aiming for lower carb diets, but never tried it. And, I love grilled cheese, so this is a definite must try.

"Curb the Carb" Grilled Cheese

This Week's Dinner Menu

2010-06-07T08:00:00.000-07:00

Sunday - BBQ Chicken, salad, rice pilaf, fruit salad, breadsticks, cheese plater
Monday - Taco Night, fruit salad
Tuesday - Chicken Pasta Salad, rolls, broccoli
Wednesday - Pea and Pancetta Risotto (recipe coming!), green salad, fruit
Thursday - Homemade Pizza & Movie Night
Friday - Local Carnival
Saturday - Some variation of Chicken Enchiladas (maybe these), salad, fruit

For a sweet treat this week, we are trying these! And, for a switch to our Sunday morning breakfast, coffee cake.

Memorial Day Weekend 2010

2010-06-01T07:45:00.000-07:00

We just returned from a fabulous, relaxing weekend with my family. And, as always, we celebrated with food. Many of the foods we ate are traditional for our Memorial Day weekend together, but we tried some fun new things too!

Friday: Breakfast - Bagels & Lox
Dinner - Caitlin's Asian Crunch Salad
Homemade Pizza - Cheese, Pepperoni, Hawaiian, BBQ Chicken, Veggie
Saturday: Breakfast - Bacon, Eggs, and Homemade Poptarts
Lunch - Proscuitto and Brie Grilled Cheese Sandwiches, salad
Dinner - Enchiladas, salad, and Coconut Rice with Mango and Strawberries
Sunday: Lunch - soup and sandwiches
Dinner - our Memorial Day BBQ with Tomato and Corn Salad, Cape Cod Salad, and bruschetta
Dessert - Chocolate Gelatto with Toasted Almonds, White Chocolate and Mocha Cookie Bars
Monday: Breakfast - Almond Pancakes

This Week's Dinner Menu

2010-05-24T18:00:00.000-07:00

Sunday - Dad's Birthday Enchiladas (for his birthday), Tri Colore Orzo, roasted vegetables, salad, strawberry pie
Monday - Taco Salad and quesadillas
Tuesday - "Meal Swap" night
Wednesday - Savory Chicken Pillows, salad
Thursday - headed out on vacation . . .

This Week's Dinner Menu

2010-05-16T08:00:00.000-07:00

Sunday - Grilled Salmon and Chicken, Roasted Asparagus, Salad, and Lemon-Mint Cake with Lemon Syrup
Monday - Taco Night
Tuesday - Canary Lentil Soup, bread
Wednesday - Lettuce Wraps (recipe from a friend, or maybe this one)
Thursday - Amber's Turkey Enchiladas
Friday - Going Out
Saturday - Pizza & Movie Night

For lunch this week, Israeli Couscous with Apples, Cranberries and Herbs.

Stuffed Pizza Rolls - Our Way

2010-05-14T10:28:00.000-07:00

It's Friday Night and that means it is Pizza Night at our house. So, I thought I would share a new twist on pizza! Inspired by the idea found on Our Best Bites, I set out to make this one for my family.

My kids like the tiny little bites and the dipping. I discovered that I do like Canadian Bacon Pizza, who knew?{Stuffed Pizza Rolls}
1 batch of pizza dough (or 1/2 if you only want one pan)
pizza toppings of choice (pepperoni, ham & pineapple, chicken and bacon)
mozzarella cheese
olive oil cooking spray
parmesan cheese
italian seasoning
marinara sauce for dipping

Roll pizza dough out into a large rectangle, about 12" x 8". Cut the dough into 24 squares, about 2" x 2" each. Place pizza topping of choice and some mozzarella onto every spuare. Gather up the edges and seal it shut. Spray a 9" cake pan or pie plate, and place rolls in it as you go. When all of the dough is finished, spray the tops with cooking spray. Sprinkle with parmesan cheese and italian seasoning (unless, of course, you children avoid anything green in color).

Bake in a 400 degree oven for 15-20 minutes. Serve warm with marinara sauce to dip in.
*Freezer Instructions: Prepare rolls to the point of baking. Freeze in a foil cake pan covered with plastic wrap and, then, foil. Thaw, in the refrigerator, or bake an additional 15 minutes straight from the freezer.*

Pasta with Peas & Pancetta

2010-05-13T10:00:00.000-07:00

I attended a cooking class on Springtime Risotto, and the teacher mentioned a pasta with peas and pancetta, similar to a risotto we made in the class. It sounded so good, I had to find a way to make it. So, after searching the web for ideas, I decided just to go for it.{Pasta with Peas & Pancetta}
1 lb shell-shaped pasta (medium shells, orrechiette)
1 lb frozen peas
1/2 Tbsp olive oil
3 oz. pancetta, diced
2 shallots, chopped
1/4 C chicken broth, or white wine
1/2 Tbsp butter
grated parmesan cheese

Bring a large pot of water to a boil, and salt liberally. Add pasta and cook per directions, adding the peas for the last 3 minutes. (You may need an extra minute or so, because the cold peas will slow the cooking a little.) In a large skillet, heat the olive oil. Cook the pancetta until crisp. Add shallots and cook until tender, about 2 minutes. Deglaze the pan with your chicken broth. Reserve 1 C of the past water, and drain pasta. Toss butter, pasta and peas into the skillet. Stir to combine. Add some parmesan cheese and some of your pasta water, to make a slightly creamy sauce. Serve warm, top each serving with a sprinkle of parmesan cheese.

Polenta & Portabellos

2010-05-12T14:00:00.000-07:00

{Portabello Mushrooms over Cheesy Polenta}
based on this recipe
1/4 C polenta
1 C chicken broth
1 oz shredded monteray jack cheese
1 portabello mushroom cap, cubed
1 tsp olive oil
2 Tbsp chopped shallot
pinch of thyme
salt and pepper

Bring chicken stock to a boil, and stir in polenta. When polenta is finished cooking stir in shredded cheese.
Saute portabello in olive oil and thyme. Add shallots for last 2 minutes of cooking. Season with salt and pepper. Serve over warm polenta.

serves 1

Salted Caramel Ice Cream

2010-05-10T12:30:00.000-07:00

I found this recipe online and sent it to my sister as an idea for dessert on Mother's Day. She and my dad made it up for us, and it was delicious!{Salted Caramel Ice Cream}
original recipe here
3 1/2 cups 2% reduced-fat milk
3 large egg yolks
1 1/4 cups packed brown sugar
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon sea salt
1/2 teaspoon flake salt

Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.

Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.

This Week's Dinner Menu

2010-05-10T08:00:00.000-07:00

Last night, my sister and dad made us a delicious Mother's Day dinner. And, so, I was not even thinking about food for this week. But, alas, I must plan again.

Sunday - Grilled Flank Steak with Salsa Cruda, Potato and Asparagus Gratin, Grilled Peach and Arugula Salad, Homemade Rolls, Salted Caramel Ice Cream, Frozen Banana Ice Cream Sandwiches
Monday - Taco Night
Tuesday - "Meal Swap" Night
Wednesday - Chipotle Chicken Taco Salad, tortillas (probably quesadillas for the kids)
Thursday - Pasta with Peas & Pancetta, salad, rolls, fruit
Friday - Homemade Pizza (maybe on the grill, or maybe this one)
Saturday - Canary Lentil Soup, baguette, salad

For me, for lunch. For the bananas rotting on the counter.

Breakfast in Bed

2010-05-03T21:45:00.000-07:00

Just in case, those in charge of your breakfast this Sunday need a little help. Here are some ideas for a Mother's Day breakfast. They are either fast or can be made the night ahead with instructions for morning preparation. Hey, whatever works right?

Baked French Toast

Cinnamon Rolls, Christmas Casserole, and Fruit Salad with Yogurt

Overnight Peach French Toast

Sunday Morning Sweet Bread
Martha's Dutch Babies
serve sprinkled with sugar and a squeeze of fresh lemon juice

Sleep in Omelet

Spaghetti Squash with Spinach, Feta, and White Beans

2010-05-03T10:25:00.000-07:00

Just so you know this was amazing! I loved the spinach and beans. In fact, I would probably eat that as a side dish on it's own.You can find the full recipe here.

This Week's Dinner Menu

2010-05-02T14:45:00.000-07:00

Sunday - Sole, Aspargus Risotto, salad, spaghetti squash
Monday - BBQ Chicken Braid, spinach salad, fruit
Tuesday - Tuxedo Salad (and chicken nuggets for the kids)
Wednesday - Cinco de Mayo Dinner
Thursday - Risotto with Pancetta and Peas
Friday - Homemade Pizza and Movie night
Sautrday - leftovers, or whatever we didn't get to.

This week we have snacks for Preschool, and the letter is Vv! I am thinking something vanilla, veggies with dips, and valentine cookies to top off the week.

Wontons

2010-04-28T16:00:00.000-07:00

{Homemade Wontons with Dipping Sauce}
adapted from this recipe
1/4 head green cabbage
1 onions
1 large carrots
1/2 T ginger
3/4 t salt
1/2 t red pepper flakes
1/2 lb ground beef
1/4 t black pepper
1 tsp minced garlic
1 egg
1 pkg won ton wrappers
flour and water (1 part flour to 2 parts water)

Chop the veggies up super small. Mix the veggies, seasonings, and hamburger together. Add the egg and mix well. Mix the flour and water together to make a paste. Lay won ton wrappers out. Dip your finger in the paste and then coat the inside edges of the wrappers with it. Place about 1 T of meat mixture into the center of each wrapper. Fold the edges of each wrapper together, and press so the paste has a chance to seal. Repeat with all wrappers.

In an electric skillet heat 1 T olive oil. Fry the won tons over medium heat (covered) for about 5-6 minutes. Remove the lid, turn the won tons over and cook for another 5-6 minutes (uncovered).

{Dipping Sauce}
1/2 C jalapeno pepper jelly
1/4 C rice vinegar
2 Tbsp soy sauce

Heat the jelly in the microwave until it liquifies. And, the rice vinegar and soy sauce. Whisk to combine.

Lentil Soup

2010-04-27T14:30:00.000-07:00

A while back, we met my husband for lunch at a foodcourt near his office. I had Lentil Soup. It was statisfying and delicious. I ran out and bought lentils to recreate the soup at home, but they have sat in my cupboard for a few months. Today, it was pouring rain. They kids and I were running to the car and getting soaked. As I sat in the car, wet while driving home, I decided that soup was what we needed for lunch.
{Lentil and Vegetable Soup}
adapted from this recipe
1 tablespoon olive oil
1 large onions, diced
1/2 teaspoon minced garlic
1 large carrots, diced
1 stalk celery, sliced
1 can tomato sauce
3/4 cup orange lentils
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup water

2 tablespoons pomengranite juice
1 bay leaf
3-1/2 cups chicken stock
parmesan cheese, for garnish

In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Reduce heat and cook for 35-40 minutes; or until the lentils are tender.
Sprinkle the soup with parmesan before serving.

Spaghetti Sauce with Extra Vegetables

2010-04-26T16:10:00.000-07:00

I have been inspired by Jamie Oliver's Food Revolution and a couple cooking classes that I have taken to cook more from scratch. It really isn't that hard, and it provides a great opportunity to make it healthier.

Last night we had Spaghetti with Extra Vegetable Sauce.

{Spagehtti Sauce with Extra Vegetables}
1 Tbsp olive oil

1/2 lb ground meat, optional

1/2 red onion, finely chopped

1 carrot, peeled and shredded

1 zuchini, shredded

1/2 C cubed butternut squash

2 cans tomatoes, puree in can

1/8 tsp oregano, basil, pepper

1/2 tsp salt, more to tasteHeat olive oil in a medium saucepan. Add onions, carrots, and zucchini. Saute for about 5 minutes. If adding meat, cook with the vegetables. Warm butternut squash in the microwave, then puree. Puree tomatoes in the can with an immersion blender. Add squash, tomatoes and spices to the saucepan. Heat through, then simmer for about 10-15 minutes. Taste and adjust seasonings.

This Week's Dinner Menu

2010-04-25T08:35:00.000-07:00

Sunday - Spaghetti with Meatsauce, Cheesy Garlic Bread, Spinach salad, broccoli, fruit
Monday - Taco Night
Tuesday - "Meal Swap" night
Wednesday - BBQ Chicken Braid, Tri Colore Salad, fruit
Thursday - Homemade Wontons
Friday - Pizza & Movie Night
Saturday - leftovers

Asian Beef Skewers

2010-04-19T15:00:00.000-07:00

This is another recipe that was given to us by a friend. It is quick and easy. Plus, the kids love "meat on a stick" - who knew! {Asian Beef Skewers}
original recipe here
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons water, apple juice, or chicken broth (it is supposed to be sherry)
2 tablespoons soy sauce
1/2 teaspoon barbeque sauce
1 green onions, chopped
1 cloves garlic, minced
1/2 tablespoon minced fresh ginger root
3/4 pounds flank steak
skewers

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

*Freezer Instructions: Prepare marinade and meat. Place together in a freezer bag. Remove as much air as possible and freeze. Thaw in the refrigerator all day, then proceed with skewers and grilling.

This Week's Dinner Menu

2010-04-19T07:00:00.000-07:00

Sunday - BBQ Chicken, Asian Beef skewers, Orange Couscous Salad, pears
Monday - Creamy Baked Chicken Taquitos, dipping sauce and fruit salad
Tuesday - "Meals Swap" night
Wednesday - Taco Night (Breadmaking Night with the YW from Church)
Thursday - Penne with Almond Sauce, Spinach salad, baguette
Friday - Stuffed Pizza Rolls (probably pepperoni and canadian bacon)
Saturday - Tuxedo Salad

Rootbeer Rocks

2010-04-14T14:45:00.000-07:00

I got this recipe from a friend. She was so kind and had the kids and I over for a playdate all together. We had a great time making bread while the kids played. She had these for lunch and the kids ate them up, so I made them at home.{Rootbeer Rocks}
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour
Fillings: mozzarella and pepperoni, ham and cheddar, ricotta and sausage, any combo you can think of!

In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chuncks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter and let rise until double. Bake at 350 degrees for 15 minutes.

Serve with rootbeer and a green salad!

*Freezer Instructions: Allow to cool. Place in freezer bags and freeze, or "flash freeze" first. Reheat for 30 seconds in the microwave. Or, thaw and reheat in the oven.

This Week's Dinner Menu

2010-04-11T13:58:00.000-07:00

Sunday - Dinner with Mom
Monday - Tacos or Taco Salad, fruit
Tuesday - "Meal Swap" night
Wednesday - Chicken Cordon Bleu Casserole, green salad, asparagus
Thursday - Cheesy Chicken & Broccoli Rice, salad, rolls
Friday - Homemade Pizza (Award-Winning pizza, BBQ Chicken)
Saturday - Creamy Baked Chicken Taquitos, salad, fruit

I will be making Rootbeer Rocks to tuck away for lunches for the family. The kids had them at a friend's house last week and ate them up. They will also be a good thing for Jared to take for lunches.

Easter Egg Sandwiches

2010-04-05T13:44:00.000-07:00

This recipes comes from my brother-in-law's family. I guess, his mother was looking for a quick way to use up those colored Easter eggs. The recipe is a general idea, the measurements below are mine.{Easter Egg Sandwiches}
5 hard-boiled eggs, roughly chopped
2 green onions, thinly sliced/chopped
1/4 C grated cheddar cheese
1/2 C mayonnaise (may need 2 more Tbsp)
dash of salt, pepper, and dry mustard
Hamburger buns, toast, or english muffins

Mix all ingredients together. Add additional mayonnaise to get the right "egg-salad" you desire. Turn on broiler. Spread egg salad on top of hamburger buns and place on a cookie sheet. Place under broiler for 2-3 minutes, until the cheese is bubbly and the salad is warmed through.

I used Orowheat Sandwich Thins for ours. And, I cut one into quarters before spreading with the salad for the kids. I figured that the little "sandwiches" would be easier to handle and more appealing as everything small always is!

Paired with carrots (because that is what bunnies eat) it is a perfect Easter lunch!

Challah Bread

2010-04-05T10:20:00.000-07:00

My sister passed along this recipe for Challah Bread. I wanted to make it for Easter Brunch. The recipe originally comes from "The Book of New Israeli Food".
Recipe adapted for 1 loaf by me
3 1/2 C flour
1 3/4 T yeast, dissolved in lukewarm water
3 Tbsp sugar
1 eggs
1 t salt
3/4 C milk
1 1/2 oz butter, softened
1 egg, beaten for brushing.
Sesame or poppy seeds, garnish (optional)

Mix flour with yeast mixture, sugar, eggs, milk and salt in mixer bowl. Knead dough with dough hook for 5 minutes. Add butter, slow med for another 5 min. Cover and rise for 20 min. Knead for a few minutes and rise 5 minutes, cover and rise 20 min. Preheat oven to 125 degrees f.
Divided into four, six or eight parts. Roll in to 10” log. Braid into a plaited loaf. Brush with beaten egg, and rise in warm oven for 30 minutes. Brush again with egg. Raise temp to 375 degrees, then, return loaf to oven. Brush again with egg, sprinkle with seeds. Bake for 35-40 minutes, or until golden brown. Ready when tapping on bottom produces a hollow sound.

This Week's Dinner Menu

2010-04-05T09:15:00.000-07:00

It is Spring Break this week, and we are eating like it is. Between a quick weekend getaway and business conference for the husband, the menu isn't too exciting.

Sunday - Easter Dinner with friends
Monday - Eat out
Tuesday - "Meal Swap" night
Wednesday - Chicken Tikka Masala, Basamati Rice, Naan Bread
Thursday - Leftovers or Kids' Choice
Friday - On the Road
Saturday - On the Road

Easter Season

2010-04-03T06:15:00.000-07:00

Well, another holiday is upon us. This is a very special weekend in our house, with many religious activities going on. But, you know me, food is always special, too!

Saturday's Brunch
Ebelskivers with Buttermilk syrup, Apple syrup
Fruit

Easter Brunch
Challah bread with Warm Honey Butter and Raspberry Jam, or maybe, we'll turn it into some French Toast
Ham & Cheese Pie (I had this at a Baby Shower years ago. We'll see how my kiddos like it.)
Mango Orange Smoothie

Easter Lunch
Easter Egg Sandwiches
Devilish Egg Salad

Easter Dinner
Spiral-cut Ham
Twice Baked Potatoes
Aspargus
Spinach Strawberry Salad
Jell-O Salad
Homemade Rolls
Veggie Tray

I am desperately craving some form of orange rolls, but that seems to be a little too much bread for one day!

This Week's Dinner Menu

2010-03-21T16:00:00.000-07:00

We have guests coming at the end of the week, so I am aiming for two weeks on our menu this time. Hopefully, I can get all of the grocery shopping done early this week, and even tuck away some meals into the freezer for later.

Sunday - Turkey Lasagna, peas, rolls
Monday - Broccoli and Cheddar Soup, crusty bread
Tuesday - "Meal Swap" night
Wednesday - Anniversary Chicken, Rutabaga Cheddar mash
Thursday - Smoky Chipotle and Black Bean Chilaquilles
Friday - Joshua's Birthday Dinner (Build Your Own Calzone or Mini-Pizza, salad, fruit cups, cake)
Saturday - Amber's Turkey Enchiladas, salad, fruit

Sunday - Pasta con Broccoli, salad, rolls, fruit
Monday - Taco Night
Tuesday - Chicken Taco Soup, tortilla chips/nachos
Wednesday - BBQ Chicken, Asian Beef Kabobs, salad, fruit
Thursday - White Chicken Chili, fruit salad
Friday - Dad's Birthday Enchiladas, corn, black beans, salad
Saturday - leftovers

This Week's Dinner

2010-03-13T19:00:00.000-08:00

Sunday - Shepherd's Pie, salad and Pies for dessert
Monday - Broccoli Cheddar Soup
Tuesday - "Meal Swap" night
Wednesday - St. Patrick's Day Dinner
Thursday - Anniversary Chicken, Ruttabaga Cheddar Mash
Friday - Chicken, Black Bean and Spinach Enchiladas
Saturday - Joshua's Birthday Dinner with my family (Slammin' Salmon, BBQ Chicken, salad, fruit cups, and cake)

Trying this for a quick, healthy lunch!

Chicken Taco Soup

2010-03-08T19:45:00.000-08:00

My "Meal Swap" friend made this for us. And, my little ones loved it. About a month ago, the four-year-old requested "the soup with the corn and the beans," which could have been many things. And, I have spent considerable amount of time trying to pin down exactly what his request was. Tonight, he ate around all of the toppings - chips, sour cream and extra cheese - until he was told that he needed to eat his soup before he had more. When he tasted it, he said, "I LOVE this soup!" I guess, I found what he was talking about.{Chicken Taco Soup}
adapted from this recipe
2 large chicken breasts
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans, drained
1 (15 1/2-ounce) can pink kidney beans, drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Sliced black olives, for garnish

Place the chicken breasts in the bottom of a slow cooker. Add the onions, beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. At the end of cooking time, pull out the chicken breasts and shred, return to crockpot. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and olives.

*I cut the recipe in half by using one chicken breast. I mixed all of the other ingredients together, then, divided them in half. Placed half in the slow cooker, and the other half in a gallon-size freezer bag. Carefully labeled it and froze it flat.*

This Week's Dinner Menu

2010-03-07T12:00:00.000-08:00

Sunday - A-1 Pot Roast, mashed potatoes, green beans, homemade rolls, salad
Monday - Taco Soup (a variation of this recipe), fruit
Tuesday - Church dinner for the RS Birthday
Wednesday - Dinner at Mom's or Eat Out
Thursday - Spaghetti and Meatballs, salad, rolls
Friday - Homemade Pizza (hoping to try out this recipe)
Saturday - Creamy Baked Chicken Taquitos

Mango Chicken with Coconut Rice

2010-03-03T20:30:00.000-08:00

I tried this recipe because we had Mango Salsa in our fridge that needed to be used. The results were very tasty and have inspired me to use my crockpot more often. Crockpot dinners are a great way to have a nice dinner without a lot of effort, which makes them great for busy days or days when you just need a little more time to play with your kids.{Easy Mango Chicken}
adapted from Real Mom Kitchen
3 chicken breasts
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
1/2 tsp Cumin
1/2 tsp Lemon Pepper

Place Chicken in the bottom of a slow cooker. Pour remaining ingredients over the top. Stir to combine and cook for 4-6 hours on high. Remove the chicken breasts and shred. Return to crockpot, stir to combine.

{Coconut Rice}
2 cups Thai jasmine-scented white rice*
2 cups good-quality coconut milk
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. coconut oil, OR other vegetable oil
1 Tbsp brown sugar

Place rice, coconut milk, water,oil, sugar and salt in the pot and set over medium-high to high heat.
Stir until liquid comes to a gentle boil.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.

Cranberry-Orange Couscous

2010-03-03T12:00:00.000-08:00

I attended a healthy eating class this past Saturday, and I was inspired to add more grains into our diet and cut out a little of the meat. Normally, when I plan my menus, I try to vary what meat I am cooking each night. Now, I am shifting my focus to finding a better balance for my family - great flavor without all the meat for my husband, alternative forms of protein for my children, and more whole grains for everyone.

This recipe was so yummy that I had to make it again at home. It comes together quickly, so it make a great lunch or side dish.{Cranberry-Orange Couscous}
ratio of liquid to couscous should be 2:1
1/2 of your liquid should be orange juice
1/2 water
for every 1/4 C of couscous: 1 Tbsp pumpkin seeds, sunflower seeds and slice almonds; 2 Tbsp craisins

Mix the liquids and couscous together. Microwave for minutes. Toast the seeds until the almonds start to color. Fluff the couscous with a fork, mix in seeds, nuts, and crisins. Stir to combine and serve. This can also be stored in the refrigerator and serve cold or room temperature.

Indian Dinner

2010-03-02T20:30:00.000-08:00

We had dinner with my grandparents, cousins and parents this past Saturday at an Indian restaurant. We had some recommendations as to what we should order, and everything was delicious. Here are some recipes that I have rounded up to try and recreate them at home.

Gobi Manchurian
Saag Paneer
Tandoori-Style Barbeque Sauce
Makhani (Butter) Chicken
Chicken Tikka Masala
Vegetable Korma (I found this one quite spicy! You can substitute coconut milk for the heavy cream.)
Naan Bread

This Week's Dinner Menu

2010-02-28T16:00:00.000-08:00

Sunday - Potato Gnocchi in Gorgonzola Sauce and Tomato Basil Sauce, salad, broccoli
Monday - Amber's Turkey Enchiladas
Tuesday - "Meal Swap" night
Wednesday - Easy Mango Chicken over Coconut Rice
Thursday - Four Cheese Stuffed Shells with Smoky Marinara
Friday - Taco Soup with Chicken (crockpot)
Saturday - Homemade Pizza

Sweet & Spicy Crockpot Chicken

2010-02-25T12:45:00.000-08:00

This super easy recipe is so versatile. You can make salads, tacos, burritos, etc. I keep it relatively mild for the kiddos, but you could spice it up quite a bit. {Sweet and Spicy Crockpot Chicken}
adapted from My Kitchen Cafe
2-4 chicken breats
1 can petitie diced tomatoes
1/3 C brown sugar
1/4 - 1/2 tsp crushed red pepper flakes (I use 1/4 tsp)

Place all ingredients into the crock pot and cook on low for 8-10 hours, or high for 4-6 hours. If your chicken breast are frozen, you will be on the longer end of this spectrum.
After the cooking time, pull the chicken out and shred it with two forks. Return to the juices in the pot, which will be absorbed into the chicken as it warms back up.

Serve it up with all the topping for a tasty taco salad.Or, use corn tortillas to make the easiest, yummiest tacos ever!

Red Velvet Whoopie Pie Cookies

2010-02-22T11:00:00.000-08:00

We made these after Valentine's day, but the were still yummy! The frosting makes for a pretty rich filling, we all had to stop after about one cookie. My preschooler did not like the filling, but the toddler gobbled it up.
{Red Velvet Whoppie Pies}
recipe from Food Network Magazine
For the Cookies:
1 ounce semisweet chocolate, chopped
1/2 ounce milk chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
For the Filling:
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped

Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

This Week's Dinner Menu

2010-02-20T20:00:00.000-08:00

Once again, last week was one of those weeks where I should post a follow-up called "What We Actually Ate for Dinner This Week." Maybe, this week we'll eat what we have planned.

Sunday - Lemon Dill Salmon on the grill, Pasta con Cavolo, broccoli, salad, fruit
Monday - Oven-fried Popcorn Chicken, fruit salad, green salad
Tuesday - "Meal Swap" night
Wednesday - Bacon-Makes-It-Better Corn Chowder
Thursday - Sweet & Spicy Chicken Tacos or salads (lettuce, tomato, corn, kidney beans, avocado and cilantro dressing)
Friday - Chilaquiles, refried beans and fried eggs, or cheese enchiladas
Saturday - leftovers

Pasta al Balsamico

2010-02-15T10:00:00.000-08:00

We ended up sharing this with some friends for Valentine's Day dinner. It was super yummy, and comes together really fast.{Penne al Balsamico}
adapted from PCC Cooking Class by Iole Aguero
1 lb Italian-made penne pasta
3 Tbsp olive oil
3 large garlic cloves, sliced
1/3 C pinenuts
1/2 C chiffonade basil
1/4 tsp crushed red pepper flakes (up to 1/2 tsp, if you like it spicy)
3 Tbsp balsamic vinegar
1/4 tsp salt
28 oz can peeled tomatoes, crushed (puree them in the can with an immersion blender)
1/2 C grated romano cheese

Cook penne to al dente, reserving some of the pasta water. At the same time, add olive oil to a large saute pan over med-high heat. Saute sliced garlic, pine nuts, basil and crushed red pepper until pine nuts start to color. Deglaze the pan with balsamic vinegar and let it reduce slightly, about 1 minute. Add the crushed tomatoes, bring to a boil and cook for 5 minutes. Season to taste with salt. Toss with al dente pasta; then, add grated romano cheese.

This Week's Dinner Menu

2010-02-13T20:30:00.000-08:00

Because I was thinking, when I planned last week's menu we have a lot of roll-over to this week.

Sunday - Pasta con Cavolo, Tri Colore Salad, Carrots, Magelby's Rolls
Monday - Chinese New Year Celebration - eggrolls, crab rangoon, Chicken and Egg Fried Rice with Napa Cabbage
Tuesday - Three Bean Vegetarian Chili (I first saw it here, then this crockpot version caught my eye)
Wednesday - Oven Fried Popcorn Chicken, broccoli, salad
Thursday - Sweet and Spicy Chicken tacos or salads
Friday - Homemade Pizza
Saturday - Hawaiian Haystacks

Valentine's Day Plan

2010-02-12T14:00:00.000-08:00

This year, with Valentine's Day being on Sunday, we will be spending a not-so-quiet evening at home with the boys. But, I still want to make Saturday night special for my husband and I, so here is what I am cooking up:

Starters: Pear and Raspberry Brie Wheel with Rosemary Raisin Pecan Crisps
Main Course: Pasta al Balsamico (from my Pasta class I attended)
Sides: Roasted Butternut Squash Salad with Warm Cider Vinagrette and Lemon Butter Green Beans with Pinenuts
Dessert: Red Velvet Whoopie Pies or Frozen Hot Chocolate (which would have to be followed by a showing of Serendipity)

My Creamy Baked Chicken Taquitos

2010-02-09T07:00:00.000-08:00

So, here it is. My quick version of Baked Taquitos. The canned chicken helps to speed up the process in the evening when dinner has to be made, but the kids need Mom, too.

{Creamy Baked Chicken Taquitos}

adapted from Our Best Bites

1/3 C (3 oz) cream cheese
1/4 C salsa
1/2 t cumin
3/4 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
1 sliced green onion, white and green parts
1 Costco-size can of Chicken, drained
1/2 C grated pepperjack cheese
1/2 C grated monterey jack cheese

small corn tortillas
cooking spray
kosher salt

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time, wrap in a wet paper towel and heat in the microwave until they are soft enough to roll without cracking.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with your favorite mexican dipping sauce, or try one of mine.
*I tried this with small flour tortillas, and we like the corn better when served right away. But, the flour tortillas reheat a little better. Just thought you might like to know.

This Week's Dinner Menu

2010-02-06T19:00:00.000-08:00

Sunday - Superbowl Party food - paninis, fresh salsa and guacamole, chips, spicy chicken dip, chewy chocolate chip cookie bars
Monday - Creamy Baked Chicken Taquitos (recipe for my version to come), corn, black beans
Tuesday - Black Bean Soup, baguette with salted avocado
Wednesday - Oven Fried Popcorn Chicken, sweet potato fries and Chipotle Ranch dipping sauce
Thursday - Sweet and Spicy Chicken Tacos or Salad
Friday - Three Bean Vegetarian Chili (I first saw it here, then, this crockpot version caught my eye)
Saturday - Hawaiian Haystacks

For lunch this week, we are trying Southwestern Black Bean Hummus wraps. I'll post the full recipe later in the week.

I, also, thought this Red and White Pasta looked like a good idea for those times when you need to take a meal to someone else's family.

World Nutella Day

2010-02-05T15:30:00.000-08:00

So, apparently, it is World Nutella Day. Very exciting as I recently fell in love with Nutella. I just thought I would share this little snack.

7 Utz Pretzel rods

just over 2 Tbsp Nutella

Dip the end of your pretzel into the nutella. Bite. Flip. Dip again. Enjoy!

A single serving of this tasty little snack is just over 300 calories, but could obviously be reduced by cutting the number of pretzels and amount of nutella down.

Chicken Tomatillo Soup

2010-02-05T12:00:00.000-08:00

I found this recipe linked ot on a friend's blog. It sounded so yummy that I just had to try it! The soup has a really light, citrus flavor. I did add the fresh lime juice to my individual bowl, but my husband did not and he said that it was plenty citrus-y!{chicken tomatillo soup} serves 6-8 people
adapted from here
saute in big stock pot approx 10-15 min:
1/2 large onion, diced
2 garlic cloves, minced
1 lb tomatillos, diced (about 5 medium size, don't forget to remove the husk and wash)
1 tablespoon cumin

add the rest & simmer approximately 15-25 minutes:
3 chicken breasts, roasted & shredded
6 C water

6 tsp chicken boullion, or 6 boullion cubes
1 16oz fresh salsa from the grocery store deli
1 15.5 oz cans yellow hominy (drained)
1 15.5 oz cans white hominy (drained)

**serve with:
blue or white tortilla chips
avocado slices
white rice
shredded cheese
sour cream
fresh lime juice

Spaghetti with Mini Chicken Meatballs

2010-02-04T12:00:00.000-08:00

This is the best "spaghetti with meatballs" version I have ever come up with. My husband love spaghetti and meatballs. I really don't make it that often, because it isn't my favorite. Or, perhaps, it is because I like other versions of pasta so much more. Anyway, we have had these meatballs before in their original recipe, and we really liked them. So, when the husband asked for spaghetti and meatballs this is what I put together. {Spaghetti with Mini Chicken Meaballs}
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 lb ground chicken

Mix together all of the ingredients except chicken. Add the ground chicken and mix through, being careful not to overmix.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.

Thin spaghetti noodles
spaghetti sauce (or use Giada's, it make a big batch so you can freeze some)

Top cooked spagheti noodles with warmed spaghetti sauce and, then, meatballs. Serve immediately.

My littlest one started pointing to his dinner, when he saw me taking the picture of my plate. So cute! Even better was the fact that he ate 10 meatballs that night. He kept asking for, "More bed." More bread, huh? Whatever works.

The Cracker Chronicles

2010-02-03T14:05:00.000-08:00

Remember this post about Homemade Graham Crackers? Well, I make them often. Perhaps not often enough for my little guys, and my sister who loves them immensely - but, I do try to make it at home when I can.

Recently, I have been inspired by several tasty looking cracker recipes floating around on the internet. Here is a sampling of the ones I hope to try soon:
Parmesan Thyme Crackers
Parmesan Cream Crackers
Crisp Rosemary Flatbread (I will be making this on for Valentine's Day, to share with my hubby and a wheel of Baked Brie.)
Rosemary Raisin Pecan Crisps

Pretty much anything that I can spread Brie on catches my eye these days. Ha ha!

This Week's Dinner Menu

2010-02-01T09:00:00.000-08:00

Sunday - Ultimate Chicken Cordon Bleu, fluffy new potatoes, asparagus, Tri Colore Spinach salad
Monday - chicken nuggets, fruit
Tuesday - "Meal Swap" night
Wednesday - Spaghetti with Mini Chicken meatballs, peas, "magelby's rolls"
Thursday - Chicken Tomatillo Soup, baguette with salted avocado
Friday - Creamy Baked Chicken Taquitos (recipe for my version to come), corn, black beans
Saturday - Stuffed Pizza Rolls

Pastina wth Carrots & Peas

2010-01-30T13:35:00.000-08:00

We have a battle of wills going on at our house. It involves a 4-year-old and an almost 2-year-old, who do not want to eat their dinner. In fact, they don't want to eat much of anything that is good for them. So, usually dinner time involves force-feeding the baby, until he realizes that his dinner actually tastes good. With the 4-year-old it is a case of "you have to take 4 bites of everything on your plate," which falls into the category of things I swore I would never do to my children.

So, I have been looking for interesting ways to encourage them to make better choices. I was inspired when I saw this recipe for pasta. Because, just like most kids, they eat pasta! {Pastina with Peas and Carrots}
orginal recipe here
4 oz pastina or other small-shaped pasta
1 tablespoons olive oil
1/2 small onion, finely diced
1 medium carrots, peeled and diced into 1/2-inch pieces
1/2 cup low-sodium beef stock
1/2 cup frozen petite peas, thawed
1/4 cup cream cheese, at room temperature
1/4 cup mascarpone cheese, at room temperature
kosher salt

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. You can thin the sauce with the reserved pasta water, if needed.

Carmelized Onions & French Onion Soup

2010-01-29T12:00:00.000-08:00

I love French Onion Soup! I have always enjoyed it at restaurants, and I decided it was time to give it a try at home. I saw an easy recipe on Semi-Homemade that pushed my over the ledge of fear and convinced me that I could do it. But, after reading some of the reviews, I decided to make some changes here at home. It all started with caramelizing the onions.

{Carmelized Onions}
5 onions, sliced
3 Tbsp olive oil
1 tsp salt, sugar, herbes de provence
1/2 tsp pepperCombine all ingredients in a large pot or pan. Stir to combine. Set temperature to low, just above a simmer. Now, wait, this is going to take anywhere from 1 3/4 - 2 1/2 hours. But, it will be worth it.Stir occassionally, to rotate the onions position in the pan. These were just starting to color.

The final product of the onions should look golden "caramel"-colored like these. Now, onto the soup.

{French Onion Soup with Gruyere Toastlettes}
1 batch caraelized onions
1 qt beef broth
2 cans beef consomme soup
1 packet onion soup mix
1 crusty baguette
shredded gruyere cheese

Combine all ingredients in your slow cooker. Cook on high for 4 hours, or low for 8 hours. You can add up to 2 cups of additional water if needed.
Slice baguette into about 1/2 inch slices. Place on a cookie sheet. Top each slice with 2 Tbsp of the gruyere. Broil in the oven until cheese is melted and bubbly.
Ladle soup into bowls and top with a baguette slice. Serve immedately.

Our Favorite: Chocolate Chocolate Chip Cookies

2010-01-28T09:35:00.000-08:00

There are very few things in life that I can pin down an absolute favorite. But, these cookies are one of those things. In fact, in my "food pics" folder they occur on three different dates, and I decided it was time to share the recipe. {Chocolate Chocolate Chip Cookies}
Cream together:
1 ½ cups softened butter
1 ½ cup brown sugar
½ cup sugar
Add and beat until fluffy:
2 large room temperature eggs
1 teaspoons vanilla
Add and beat well:
1 large package of Instant Chocolate pudding mix
Combine just till well mixed:
2 cups oats measured and then ground
2 1/3 cups flour
1 T. baking soda
2 cups white chocolate chips

Shape into perfect little balls like my sister, Kimberlee, taught me how to do. And bake at 375 degrees for about 10 minutes. Then, enjoy your cookies!

Now, if you should end up not wanting an entire batch of cookies lying around your house, as is the time of year for weight-loss resolutions, try this little trick. Simply shape the dough into single cookies and place on a parchment lined cookie sheet.

Pop into your freezer for about 2 hours to harden the outside of the dough balls. Remove from freezer, and bag.

Label your bags clearly. I like to include: contents, cooking instructions, and the date bagged.

Bread Bowls & Broccoli Cheddar Soup

2010-01-27T08:35:00.000-08:00

On Sunday, we had Broccoli Cheddar Soup and Homemade Bread Bowls. I started the bread bowls before we went to Church, and it was prefect timing for a cozy dinner. Because of a commitment that I had with my Church calling, my husband made the soup. And it was delish!

{Bread Bowls}
adapted from King Arthur Flour
4 1/4 cups all-purpose flour
1/4 cup nonfat dry milk
2 teaspoons yeast
2 teaspoons salt
2 tablespoons oil
1 1/2 cups lukewarm water, enough to make a smooth, soft dough

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.
Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

*I divided my dough into 6 pieces and each bread bowl held a little over 1/2 C of soup. They were teeny, but great for the kids!

{Broccoli Cheese Soup}
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Remove 1/2 of broccoli and carrots. Puree remaining mixture with a stick blender. Return broccoli and carrots to pot. Return to heat and add cheese. Stir in nutmeg.

This Week's Dinner Menu

2010-01-25T07:00:00.000-08:00

Last week was crazy around here. We decided to take a day trip to Portland while my husband went down for business. And, I didn't even go to the grocery store this week, other than a few stops my husband made for random ingredients. So, sorry for the lack of posting, but we have been enjoying yummy food, and I promise to update soon!

Sunday - Broccoli Cheese Soup in Homemade Bread Bowls (Just wait until you see the pictures!)
Monday - Take-out Thai food
Tuesday - "Meal Swap" night
Wednesday - Baked Creamy Chicken Taquitos, spanish rice and black beans
Thursday - French Onion Soup, and Gruyere toastlettes (yes, that is what I have dubbed them)
Friday - "Breakfast for Dinner" waffles with yummy toppings
Saturday - Ultimate Chicken Cordon Bleu, peas, fluffy new potatoes (throw back to this week last year)

Trying this for lunch with the kiddos, hopefully, tomorrow! I just so happen to have some mascapone cheese to use up. Yumm!

Amazing Chicken Pot Pie

2010-01-23T12:30:00.000-08:00

We used this recipe for our Freezer Meals group last spring. And, I FINALLY got around to baking mine up. I am sad to say that I should have made it a lot earlier. My only problem is that my husband does not see the goodness of a casserole style meal between bread or crust. I know it is sad. But, I had to share so that everyone else may enjoy it.{Chicken Pot Pie with Parmesan Black Pepper Crust}
2 medium gold potatoes, diced, peeled if desired
20 baby carrots, sliced
1 T butter
1 stalk celery, sliced
1/2 large onion, diced
1 clove garlic, minced
1/2 package (5 oz) frozen peas
1/4 cup flour
1 cup milk
1 1/2 cups cooked chicken, diced
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. poultry seasoning
Top and bottom pie crusts

Start by placing diced potatoes and carrots into separate glass baking dishes and microwave on high until each are cooked through. Melt butter over medium heat and add celery, onions and garlic, sauté until tender. Cook peas in microwave or saucepan until heated through. Sprinkle in flour over onion mixture, cook and stir until golden brown. Add milk, cook and stir until thick and bubbly. Add carrots and potatoes, peas, chicken and seasonings, and stir together, cooking a minute longer if the sauce is too thin, taste, and add more salt and pepper if desired.

Pour filling into bottom pie crust, lay top crust over hot filling, pinch edges and slice vent holes into the top. Bake at 425F for about 30 minutes, checking to make sure you don't burn the edges.

OR, wrap in aluminum foil, put in a 2-gallon freezer bag, freeze for up to 3 months. Thaw in the fridge for 24 hours and bake at 375F for 35-45 minutes. You will probably have to put a circle of aluminum foil around the outside edge so it won't burn.

{Savory Pie Crust}
2 cups flour
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1/2 cup (1 stick) unsalted butter
1/2 cup parmesan cheese
6 Tbs. ice water

Pulse flour, salt and pepper in food processor, add diced cold butter and pulse until coarse crumbs, add parmesan and pulse a couple of times to mix, stream in water until it all comes together, dough will still be slightly crumbly. Form into a 2 discs, wrap in plastic and chill in the refrigerator for 1 hour. Roll out to form crusts.

These recipes will make 1 9-inch Chicken Pot Pie. Filling and Crust recipes can easily be doubled.

Pasta con Broccoli

2010-01-18T18:00:00.000-08:00

I attended a cooking class at PCC Natural Market called Pasta Everyday. It was incredible! And, I could not wait to share it with my family, so we did Sunday dinner at Mom and Dad's, but I cooked. Simple ingredients for an incredible taste - organic pasta, anchovies (try to find a 2 oz. jar like this one), broccoli, and bread crumbs.

{Pasta con Broccoli}
recipe courtesy of PCC
16 oz. large shaped pasta of your choice - orrechiette or chiocciole
1 lb broccoli, chopped
1/3 C olive oil
2 cloves garlic or to taste, crushed
2 oz. anchovies, drained
1/2 tsp dried red crushed peppers (I used 1/4 tsp for my family, otherwise, it is a little "kicky")
1/3 - 1/2 C parmigiano
4 oz. bread crumbs, fried in 1 Tbsp olive oil until golden

Cook pasta in salted water. Add broccoli for the last 5 minutes of pasta's cook time. Cook pasta to al dente, and drain.
In a large saucepan, heat olive oil. Saute garlic with anchovies and peppers. Stir to break up the anchovies, until they are "melted" into the sauce. Remove garlic, add pasta and broccoli. Saute for about 5 more minutes.
Transfer to serving platter. Sprinkle to parmigiano and breadcrumbs, toss lightly.

This Week's Dinner Menu

2010-01-10T16:40:00.000-08:00

Sunday - Spaghetti Bolognese, Herb Garlic Bread, salad, peas
Monday - macaroni and cheese for the littles, and leftovers for Mom
Tuesday - "Meal Swap" night
Wednesday - Amber's Turkey Enchiladas
Thursday - French Onion Soup, gruyere toasts, salad
Friday - celebrate daddy being home - Daddy and the boys go out to eat, Mommy goes here
Saturday - Homemade Pizza (per 4 year old's request)

Pizza Dough Seasoning!

2010-01-04T20:00:00.000-08:00

After seeing this post over at Little Birdie Secrets, I was curious. So, of course, we had to have pizza tonight and try it out. Not ready to commit to a "big supply" of the stuff, I modified the recipe for my dough recipe.
{Pizza Dough Seasoning}
2 tsp cheddar cheese powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 heaping italian seasoning

I mixed all the ingredients together, while my dough was kneading. I figured it was right around 1 tbsp, so I dumped it all in and mixed to incorporate. You gotta love the Bosch mixer for it's superiority when it comes to bread!

The crust smelled fantastic after it's rest period. And, the taste was great! Thanks, Little Birdies! Now, I am trying to figure out when to try their awesome bbq pork pizza idea that can be found over here.

This Week's Dinner Menu

2010-01-04T07:50:00.000-08:00

Sunday - Dinner at Mom's
Monday - Homemade Pizza (with a twist)
Tuesday - "Meal Swap" Night
Wednesday - Pink-Eyed Bean Soup, rolls and salad
Thursday - Tuxedo Salad, rolls
Friday - Homemade Ravioli, salad, rolls, peas
Saturday - still working on that, it might be leftovers

Celebrating the Holiday Season

2009-12-27T07:00:00.000-08:00

We had a few fabulous meals together with family surrounding the Christmas holiday. To me food is love, and I really wanted this year to be special. Our Christmas Eve Dinner included Pumpkin Orecchiette with Goat Cheese and Toasted Pepitas

I love this dish. I love pumpkin and the combination of crunchiness from the pepitas and creaminess from the goat cheese are fabulous.

Herb Garlic Bread from The Barefoot Contessa Back to Basics
Christmas Salad

Roasted Beef Tenderloin with Basil Curry Mayonnaise

And, due to a small change in plans, I ended up hosting Christmas dinner also - which was fabulous. We snacked on brie with fig jam and crackers. Then, we had our traditional ham, "lightened" potato casserole, homemade rolls, carrots, asparagus, and salad. And, finally, dessert was Peppermint Layer Cake.

Layers of white and red velvet cake with peppermint cream cheese frosting and sprinkled with crushed canes.

Christmas Morning Breakfast

2009-12-27T06:50:00.000-08:00

We had a fabulous breakfast on Christmas morning. Fabulous in that most of the prep was done the night before and, then, baked off Christmas morning while we opened presents. Tuck these ideas away for next year! Simply plated Christmas breakfast.

Overnight Cinnamon Rolls, which I found here, but the source is Williams-Sonoma's Family Meals cookbook.

Fresh Fruit Salad with Honey Vanilla Yogurt ala Ina Garten. Found at foodnetwork.com.

{Christmas Casserole}
recipe from The Lybbert family
7-8 slices of bread, cubed or broken (Iused French bread
2 C shreddedcheese
1 1/2 to 2 lbs pork sausage (I used ham)
4 eggs
2 1/4 C milk, plus 1/2 C
3/4 tsp dry mustard
1 can crm of mushroom soup.

Place read in a greased aserole dish. top with meat, then cheese. Mix 21/4 C milk with eggs and dry mustard. Pour egg mixture over casserole. Cover and refrigerate overnight. in the morning dilute soup with other 1/2 C milk and spread over casserole. Bake at 300 degrees for 1 1/2 hours.

Baked French Toast

2009-12-26T15:16:00.000-08:00

For Breakfast on Christmas Eve, I made a Baked French Toast and topped it with Cream, Carmelized Pecans and Strawberries. I had the idea of what type of dish I wanted and went searching for a recipe, but I couldn't find one. So, I combined ideas from a couple different recipes and I loved the results!

{Baked French Toast with Caramelized Pecans, Strawberries and Cream}
1 loaf Challah bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Slice challah into 1" slices. Arrange slices in a 9 by 13-inch flat baking dish sprayed with cooking spray in 2 rows, overlapping the slices. Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and saltin a large bowl. Whisk together. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Bake for 40 minutes, until puffed and lightly golden. Use this baking time, to prepare your toppings.

{Toppings}
1 pound fresh strawberries, sliced
3 tablespoons sugar, divided
3/4 cup heavy cream
8 ounces cream cheese, room temperature
2 tablespoons butter
1/2 cup pecans, chopped
1/4 cup brown sugar

In a medium bowl, mix together strawberries and 2 tablespoon of sugar. Set aside.

In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.

In a skillet over medium heat, add the pecans, brown sugar and butter. Stir until sugar has melted and pecans are coated and sticky.

Last Week's Dinner Menu

2009-12-25T13:50:00.000-08:00

My in-laws have been here this week for Christmas, and I have been busy-busy. I have gotten a lot done with them here, but sadly I have ignored this little blog. That's okay at the holidays, right? Here's what we have been eating.

Sunday - Ina's Company Pot Roast, Baked Potatoes with Yogurt Sour Cream, broccoli, and salad
Monday - Homemade Pizza, salad, fruit
Tuesday - Baked Beed Taquitos made with leftover Pot Roast
Wednesday - Chinese Take-Out
Thursday (Christmas Eve) - Pumpkin Orechiette with Toasted Pepitas and Goat Cheese, Beef Tenderloin with Basil-Curry Mayonnaise, asparagus, Herb Garlic Bread, and Christmas Salad
Friday (Christmas) - Ham, Lightened Funeral Potatoes, Rolls, Salad, Red Velvet Peppermint Cake
Saturday - Butternut Squash Soup with Fontina Crostini

Soft Gingerbread Cookies

2009-12-20T09:11:00.000-08:00

I got this recipe from a friend of mine. I had never made a gingerbread house before so this was a fun adventure. This makes great gingerbread for cookies. I ended up drying the gingerbread house piece in the oven for a while to make them stiff enough to hold up the candy.

{Gingerbread Cookies}

1 C packed brown sugar

1/3 C Shortening

1 1/2 C dark molasses

2/3 C cold water

7 C flour

2 tsp baking soda

2 tsp ground ginger

1 tsp salt

1 tsp allspice

1 tsp cloves

1 tsp cinnamon

Mix brown sugar, shortening, molasses, and water in a large bowl. Stir in remaining ingredients. Cover and refrigerate 2 hours or until firm. Heat oven to 350 degrees. Lightly grease a cookie sheet. Roll 1/4 of dough at a time 1/4" thick. Cut with floured cookied cutters. Place 2" apart on a baking sheet. Bake 10-12 minutes.

Roasted Butternut Squash Lasagna

2009-12-18T08:42:00.000-08:00

We obviously have an obsession with Butternut Squash. The day that my sister came home from school for the holidays we tried this:

The recipe can be found here at Closet Cooking. Closet Cooking is a food blog that I have come across before, but not spent much time perusing. I will definitely be adding it to my list of favorites!

Pomegranite Salsa

2009-12-14T22:00:00.000-08:00

My sisters were talking about this salsa, when we were together to celebrate my sister-in-law's birthday. They said they would save me some but, alas, they did not. So I broke down and made it wor myself. I love it! A light "salsa" in the middle of winter.

{Pomegranite Salsa}

1 avocado, diced

seeds of 1 pomegranite

red onion, finely diced

lemon juice

salt, to taste

a little bit of pepper

Mix all together to combine flavors. Eat it fast, or someone else will!

This Week's Dinner Menu

2009-12-13T22:00:00.000-08:00

Sunday - Anniversary Chicken, Scalloped Potatoes, Tri-Colore Salad
Monday - Roasted Tomato Soup with Grilled Cheese Crostinis
Tuesday - "Meal Swap" night
Wednesday - Italina Baked Chicken and Pastina, Broiled Zucchini and Potatoes with Parmesan Crust
Thursday - Dinner at Mom's
Friday - Creamy Baked Chicken Taquitos with Salsa Ranch and Jalapeno Ranch dipping sauce, corn, fruit
Saturday - Turkey and Artichoke Stuffed Shells, breadsticks, salad

Surprisingly Delicious

2009-12-10T12:50:00.000-08:00

Remember when Jessica Seinfeld's book "Deceptively Delicious" came out and she was on Oprah and all the rage. I remember reading mixed reviews about some of the recipes. People were saying that their kids questioned why the chicken nuggets (dipped in broccoli puree) were green. So, I didn't really try any of the recipes at the time.

Well, I recently revisted her recipes through a friend's suggestion. Today for lunch we had Macaroni and Cheese 1. And, the boys ate it up!!!

This is what the toddler looked like at the end of his meal. Two servings down.

{Macaroni and Cheese}
modified slightly from Jessica Seinfeld
3/4 C shaped macaroni
1/2 T olive oil
1/2 T flour
1/4 C non-fat milk
1/4 C pumpkin puree (the original recipe calls for butternut squash puree)
3/4 C shredded cheddar cheese
2 oz cream cheese (I will cut this down to about 1 oz)
1/4 tsp salt
pinch of black pepper and paprika

Cook noodles according to packages direction for al dente. Make a rouxe out of the oil and flour, let cook about 2 minutes. Slowly whisk in the milk. Cook, stirring occassionally, for about 4 minutes and sauce will thicken. Add remaining ingredients and stir until smooth. Mix in noodles and serve.

What is that?

2009-12-08T08:30:00.000-08:00

A friend asked what this was, when she saw it on last week's menu, so I thought that I would share it here also. The whole idea came from a local pizza place, The Rock. They have unique combinations for their pizza and every pizza is named after a rock song. They do a Garlic Mozz Bread, and a Brown Sugar Mozz Bread. Here is what i do:

{Brown Sugar Mozzarella Bread}
my version
1 pizza crust (small)
1 garlic clove
2 Tbsp oil (I use olive oil)
brown sugar
shredded mozzarella

Slice garlic clove. Heat oil in a saucepan, add garlic. Watch so that garlic does not burn. Roll out pizza crust. Remove garlic from oil, and spread oil on pizza crust. Top with a layer of brown sugar, then, a layer of mozzarella. Bake on a pizza stone heated to 500 degrees for 7-8 minutes. Slice pizza in half, then perpendicular strips. Serve with peppercorn ranch for dipping.

I know this sounds weird, but we had a waiter that we totally trusted who reccommended that we try it. We did, we loved it! Oh, and don't skimp on the brown sugar and mozzarella. I tried that once - not a good idea. Another reason we love the restaurant, it is loud, the music is turned up and that means our kids aren't distracting to anyone.