Sunday, July 8, 2018
After a week on vacation we all needed some delicious, healthy food even though we enjoyed all the treats that Disneyland and In-and-Out Burger had to offer. Last night we had Asian bowls. Tonight, Mediterranean. This was new for us and it was soooo good!
mediterranean power bowl (smoky red pepper sauce from Dishing Out Health)
2 packets quinoa/brown rice blend, prepared as directed on package
several chicken breasts, grilled and sliced (they had been marinated in Olive Garden Italian Dressing)
smoky red pepper sauce- see below
red onion, sliced
cherry tomatoes, quartered
variety of olives
Put the ingredients you desire into a bowl and eat it up.
smoky red pepper sauce
I wanted a sauce that was simple and healthy and found this. I omitted the oil and it was just fine.
1 (12 ounce) jar roasted red peppers, drained
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
dash of salt and pepper
I used an immersion blender to blend the ingredients together.
Saturday, July 7, 2018
We got home yesterday from a beach/Disneyland trip and I had some extra ripe bananas waiting for me. After a quick search I found this recipe and I'm sure glad I tried it. It was a huge hit. The insides are incredibly soft and delicious. Fantastic recipe and I didn't even put the cinnamon sugar topping on top. Make a double batch. :)
cinnamon banana bread muffins (together as a family)
2/3 cup granulated sugar
1/2 cup vegetable or canola oil
2 large eggs
2/3 cup mashed banana (about 2 small bananas)
1 teaspoon vanilla extract
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
cinnamon and sugar topping
3 tablespoons melted butter
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray (or use paper lines like I did).
In a medium bowl, combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
Add in flour, baking soda, salt and cinnamon and stir together until just combined.
Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full. Bake 17-21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top.
Remove muffins from pan to a cooling rack.
For the cinnamon and sugar topping combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool.
Monday, June 4, 2018
Hall of Fame. This chicken is amazing. We had "bowls" for dinner last night and the chicken got gobbled up so fast I couldn't believe my eyes. I am glad I turned this copycat recipe into a larger batch than what I was seeing online because now I can marinate some more chicken and make it again tonight.
chipotle chicken recipe, copycat (adapted from Brown Eyed Baker)
1 (7 ounce) can chipotle chiles in adobo sauce
1 red onion, quartered
1 tablespoon minced garlic
2 tablespoons oil
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
In a high powered blender, puree all ingredients.
Use half of the marinade to marinade 2 pounds of chicken. You can use thighs or chicken breasts. I used chicken breasts. Grill to perfection and chop up.
Add it to a bowl, salad, burrito- whatever you want!!
BONUS: Here is my favorite blender salsa recipe-
1 big can whole tomatoes
1/2 white onion
1 handful cilantro
1 teaspoon salt
1 teaspoon cumin
Blend ingredients in a high powered blender (I use a Vita-Mix) until you end up with desired consistency. I used to like mine smooth but now I prefer a little bit chunky. It's delicious!
Tuesday, May 29, 2018
We hosted a Memorial Day BBQ and it was great. Friends were awesome and the weather was perfect. My friend Lindsey brought this salsa and after one bite I was asking, "Who made this?". It wasn't until she went to take her bowl home that I was glad to find out who made it so I could get the recipe. It's super delicious.
tomatillo avocado salsa (my friend Lindsey S.)
1 jalapeno, seeds emoved
1/2 bunch cilantro
1 medium onion
2 cloves garlic
1 avocado, seed and skin removed
1 lime, juiced
1 teaspoon salt
Put everything in a high powered blender and blend for a few minutes until pureed or desired consistency. If you don't have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado and jalapeno before adding it to your blender. Keep in the fridge for 2 weeks.
Note: 1 smart point for 1/2 cup, whatever that means. :)
Friday, May 25, 2018
I wasn't sure I wanted to go to Activity Day Recognition Night because I was tired (it has been a LONG school year) and my daughter didn't want to stand in front of everyone and explain in what way she had bloomed this year. I'm glad we went because her leaders put so much time, effort and love into the activity. I walked in and felt so happy. The girls made the flowers the previous time they met and the cups of dirt were so cute it was almost enough to get me to want to eat one.
I won't post a recipe because my family's favorite dirt recipe is already on this blog. I wanted to post how cute this activity was in case I am ever serve in Activity Days again. :)
Saturday, May 12, 2018
I'll be teaching sharing time tomorrow in primary and this is the treat the kiddos can give to their moms after church along with a fill-in-the blank which I always think are fun to read. Oh the things kids say! I had just made these "pie packs" for my daughter's birthday- to leave out for the kids in her early morning seminary class so I figured I could make it work for Mother's Day too! The little pies cost .50 cents each so with the pies, baggies, forks and ribbon it cost $30. And it's different from anything I've seen out there.
Moms: If you have 1 minute and 3 seconds, click on this link and watch a fantastic video.
VIDEO LINK HERE
Happy Mother's Day!
Friday, April 6, 2018
Lately my oldest is finding all sort of fun recipes online and making them for her brother and sisters. They enjoy testing out all the recipes. This time she made egg clouds then put them on toasted bread with thin slices of ham. It was a big hit and she made them a couple days in a row.
Fun spring recipe!
egg clouds (food network)
nonstick cooking spray
4 large eggs
Preheat oven to 350 degrees. Spray baking sheet with nonstick cooking spray.
Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls, one yolk per bowl. Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2-3 minutes.
Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3-4 minutes. Season with salt. (My daughter sprinkled her eggs with thinly sliced green onion.)