Sunday, April 13, 2014

menu for the week of April 13










it's going to be an easy week!

sunday baked fish with dill sauce, tri-color pasta salad, applesauce
monday grilled ham & cheese sandwiches, Anderson's split pea soup
tuesday baked potato bar, blueberry banana smoothies
wednesday slow cooker cashew chicken, basmati rice, pineapple
thursday greek chicken salad, whole wheat bread
friday homemade hoagies, chips, fruit, lemonade
saturday  who knows...pizza?  i need more inspiration.

Tuesday, April 8, 2014

asian chicken salad with wasabi dressing









Hall of Fame!  I wasn't exactly trying to recreate the salad I enjoyed at The Painted Pony (although I haven't stopped thinking about it) but by golly this salad is outstanding.  It reminds me of eating sushi which I love to do but making sushi is such a production- and never tastes restaurant quality!  I'd rather make this salad- it's a snap to throw together and just as satisfying for me.  Next time I'll add some sliced avocado and some red leaf lettuce (like the salad we had at The Painted Pony) but for today I'm completely and totally satisfied.

asian chicken salad with wasabi dressing (adapted from Joy of Kosher with Jamie Geller)
bagged shredded iceberg lettuce
bagged baby spinach
bagged coleslaw mix
scallions, chopped
cilantro
sliced cucumber
sliced celery
grilled chicken, grilled then refrigerated (yesterday I grilled chicken breasts sprinkled with Pappy's seasoning)

wasabi dressing
1/4 cup Kikkoman's wasabi sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 clove garlic, minced
1/2 teaspoon ground ginger 

I enjoyed this salad served salad bar style!  Place salad ingredients in separate bowls.  Layer the salad: spinach, shredded lettuce, coleslaw mix, etc. ending with the chicken followed by the cilantro. 
For the dressing, whisk all the ingredients together.  I enjoyed a generous amount of dressing on my salad.  I would say the dressing serves 4.

Sunday, April 6, 2014

chewy carrot cake cookies









I'm excited about these cookies!  They're just so sweet looking topped with carrot cake candy corn.  I love how crinkly these cookies turned out but I had to frost them with rich cream cheese icing because who can resist that?  Mmmm.....
While my husband has my kids playing a game of Clue with him I think I'll escape and take a walk- the sunshine is beautiful this afternoon!
Husband says: "These are good!  This is like a gourmet cookie."

chewy carrot cake cookies (The Girl Who Ate Everything)
1 cup flour
1 3/4 cup carrot cake mix
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup chopped pecans (optional...I omitted)

cream cheese frosting
1/2 cup butter
1 (8 ounce) package cream cheese
3 3/4 cups powdered sugar
1 teaspoon vanilla extract

In a mixing bowl, mix sugar and butter.  Add egg, vanilla, baking soda and cinnamon.  Add flour and carrot cake mix.  Take out a sheet of wax paper and plop the dough on top.  Wrap with wax paper and refrigerate for a couple of hours.  This is important step so don't skip.
Preheat your oven to 350.  Roll the dough into balls and place on a lightly greased cookie sheets (I was able to get 30 cookies out of my dough, 8 cookies per cookie sheet).  Bake for 10 minutes.
For the icing, beat the butter and cream cheese until smooth.  Add the powdered sugar and vanilla.  Top each cookie with a carrot cake candy corn.


  • In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.
  • In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.
  • Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.
  • Slowly add the flour mixture and mix until just combined.
  • Add the nuts and mix until just incorporated. The dough will be soft.
  • Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.
  • Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
  • Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.
  • Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.
  • For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.

  • Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99


  • 1 cup flour
  • 1 3/4 cup carrot cake mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans

  • Cream Cheese Frosting:


  • 1/2 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

  • Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99


  • 1 cup flour
  • 1 3/4 cup carrot cake mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans

  • Cream Cheese Frosting:


  • 1/2 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

  • Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99


  • 1 cup flour
  • 1 3/4 cup carrot cake mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans

  • Cream Cheese Frosting:


  • 1/2 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

  • Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99
    • 1 cup flour
    • 1 3/4 cup carrot cake mix
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 3/4 cup butter, softened
    • 1 cup brown sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1/2 cup chopped pecans
    • Cream Cheese Frosting:
    • 1/2 cup butter, softened
    • 1 (8-ounce) package cream cheese, softened
    • 3 3/4 cup powdered sugar
    • 1 teaspoon vanilla extract
    Learn How to Make Perfect Hard Boiled Eggs
     
    Instructions
    1. In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.
    2. In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.
    3. Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.
    4. Slowly add the flour mixture and mix until just combined.
    5. Add the nuts and mix until just incorporated. The dough will be soft.
    6. Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.
    7. Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
    8. Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.
    9. Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.
    10. For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.

    Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99
    • 1 cup flour
    • 1 3/4 cup carrot cake mix
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 3/4 cup butter, softened
    • 1 cup brown sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1/2 cup chopped pecans
    • Cream Cheese Frosting:
    • 1/2 cup butter, softened
    • 1 (8-ounce) package cream cheese, softened
    • 3 3/4 cup powdered sugar
    • 1 teaspoon vanilla extract
    Learn How to Make Perfect Hard Boiled Eggs
     
    Instructions
    1. In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.
    2. In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.
    3. Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.
    4. Slowly add the flour mixture and mix until just combined.
    5. Add the nuts and mix until just incorporated. The dough will be soft.
    6. Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.
    7. Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
    8. Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.
    9. Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.
    10. For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.

    Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

    menu for the week of April 6










    sunday  smoked pork (slow cooker style!) on rolls or with rice, sliced strawberries
    monday  sofia loren buffalo chicken tacos, fruit salad
    tuesday  brunch stuffed peppers, whole wheat english muffins, blueberries
    wednesday asian salad with grilled chicken and wasabi dressing (new recipe!)
    thursday salmon au poivre, parmesan rice (new recipe!), green salad
    friday pizza- take out for sure!
    saturday not sure yet....still thinking about it...

    mandy's smoked pork (but in a slow cooker)









    My friend Mandy makes the best smoked pork.  As you can see here I posted her recipe a while back.  Today I went ahead and made it via slow cooker.  It worked great and it's just as fabulous (with less clean up).  So...the next time you're at Costco, pick up a nice 8 to 9 pound pork loin and go for it.  It will fill up your slow cooker and you'll have plenty for dinner.  Then I do what Mandy taught me to do and I fill up zip-lock bags and freeze it.  I pull it out as needed and add barbecue sauce for pulled pork or use it to make green enchiladas- my personal favorite.

    mandy's smoked pork slow cooker style (my friend mandy, aka Gourmet Mom on the Go)
    8 to 9 pound pork loin
    sea salt
    liquid smoke

    All you do is unwrap the pork loin.  Cut it in half cross-wise so both pieces will fit into your slow cooker.  Sprinkle sea salt and both sides of the pork loin.  Pour liquid smoke all over the pork loin.  Place in slow cooker on high.  Today I cooked mine for 9 hours and it was PERFECT!

    Saturday, April 5, 2014

    restaurant style salsa









    When I am asked what my favorite food is I have a difficult time answering.  It depends on what kind of mood I'm in and what I've had lately.  This salsa just reminded me that I can eat salsa ANYTIME.  I eat it daily, in fact.  I'm pretty sure it's my favorite food...at least right now.  This salsa is sooooo good.  I am so glad I gave it a whirl.
    Last time I hosted the sister missionaries to dinner I made Buckeye Balls to honor Sis. Cooper from Ohio.  Tonight I am honoring Sis. Marvel from Arizona.

    restaurant style salsa (adapted from The Pioneer Woman)
    2 cans (10 ounce) mild Rotel
    1 can (14.5 ounces) diced tomatoes
    1/4 cup chopped onion
    1 clove garlic, minced
    1/4 teaspoon sugar
    1/4 teaspoon salt
    1/4 teaspoon ground cumin
    1/2 cup cilantro
    1 tablespoon lime juice

    Place all ingredients into a large blender.  Blend until combined and yo get the consistency you'd like.  Test seasonings with a tortilla chip (or a Triscuit- that's my thing) and adjust as needed.  Enjoy!

    Wednesday, April 2, 2014

    menu for the week of march 30










    I almost didn't post this week's menu because it's half over (and I just haven't felt like thinking ahead this week) but we had a yummy soup last night and conference weekend is always full of good things to eat so here it goes:

    menu for the week of march 30

    sunday chicken quesadillas with peppers (my latest obsession), refried beans with melted cheese
    monday i can't even remember what we had!
    tuesday lentil vegetable soup (I had forgotten about this soup- it's a great one!), whole wheat bread, fruit salad
    wednesday spicy slow cooker soup, rolls
    thursday blt sandwiches, assorted veggies, smoothies
    friday pizza, junk food and a movie (my prediction)
    general conference weekend citrus cream cheese pull apart rolls (tradition!), cocktail meatballs (another tradition!), yumm bowls with the sister missionaries (get ideas HERE), chewy carrot cookies with icing (new recipe)