quinoa chicken parmesan soup

I went into making this soup with high hopes but a little reservation.  Quinoa with a parmesan flare?  I wasn't sure.  I am SO glad I made this soup because it's terrific!  I will be making this one again and again.  I am excited about the leftovers because it made a huge amount. (Sorry, bad picture.  It looks delicious and smells divine in real life.)

quinoa chicken parmesan soup (adapted from the sister's cafe) 
2 giant frozen chicken breasts from Costco
1 cup quinoa
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
2 teaspoons minced garlic
1 yellow onion, finely chopped
1 (24 ounce) can Hunts garlic and herb flavored spaghetti sauce
1 (14.5) ounce can petite diced tomatoes
6 cups chicken broth
3/4 cup freshly grated Parmesan cheese plus more for sprinkling

Spray your slow cooker with nonstick spray.
Place frozen chicken breasts into slow cooker.
Rinse quinoa and add it along with the Italian seasoning, oregano, garlic, onion, spaghetti sauce, petite tomatoes and chicken broth.
Cook on High for 6-7 hours.
Remove the chicken and shred then add it back to the soup.
Season with salt and pepper.  Stir in Parmesan and allow to melt.
Top with more Parmesan and fresh basil if you'd like.

woodland animals baby shower

My daughter was invited by a friend to help prep for a baby shower and my daughter had a blast helping.  You can see why!  I asked for some pictures because I knew something fantastic was happening and I knew I should file away these ideas.  I love the woodland creatures theme.  My daughter's favorite part was helping with the hedgehog dip.  Super cute!  One day...

pumpkin chocolate chip blondie bars

Halloween was so fun!!  I love the brilliant fall colors, the boo-ing, the treat deliveries, the pumpkins (oh how I love the pumpkins in all their varieties!), the lit candles in sweet and spicy fragrances, jack-o-lanterns, costumes, downtown trick-or-treating, trunk-or-treating, the primary Halloween party and neighborhood trick-or-treating.  Endless fun.
Our friends Stephanie and Brent delivered these delicious goodies.  The pumpkin bars were so moist and delicious I asked for the recipe.  This recipe will replace the one I already had. :)

pumpkin chocolate chip blondie bars (Stephanie)

6 tablespoons butter, softened

1/2 cup packed brown sugar

1 teaspoon vanilla

1 egg

1/2 cup pumpkin

3/4 cup-1 cup all purpose flour (I usually do about 3/4 cup + 2 tbs)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup mini chocolate chips

Set oven to 350, spray 8x8 square dish with nonstick cooking spray and set aside.

In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips. Spread dough evenly into prepared baking dish. (I usually sprinkle the top with chocolate chips too). Bake 15-20 minutes (check with toothpick). 

stormtrooper party favor

This is the stormtrooper party favor minus the blue mylar star balloon that will be attached.  What's the party?  We're going to watch Star Wars Episode 7 outside.  On a big screen.  Probably not under the stars because of the "storm" that we're having but we'll be outside nonetheless.  Hopefully we'll get a little rain, thunder and lightening to add to the affect.

stormtrooper cupcakes

My birthday kid's treats were out of this world.  Every time I turned around we had a need for more treats.  Classroom treats, birthday day treats, birthday party treats, etc.  The stormtropper cupcakes were so fun and I am grateful for the pics online because I'd have never thought to make them and they were so easy thanks to these pens at Amazon.  The cupcakes are for the birthday party.
The dirt which was requested for the actual birthday day and I made layered mint brownies for classroom treats.

stormtrooper cupcakes
Make some white cupcakes according to package directions.  Prepare stormtropper marshmallows using Bakerpan food coloring markers from Amazon.com.  Ice the cupcakes and put a marshmallow on each one.

For party favors I am going to put a cupcake in a cellophane bag and pour some cute outer space sugar candies I found at the store into the bag so they settle at the bottom.  I'll attach a star shaped mylar balloon to the cellophane bag and tie it with a cute blue and white baker's twine I found at Michael's.  Easy, easy, easy!!

yummy 3-ingredient potatoes

I actually don't know what these potatoes are called but I watched my friend Shonda make them while I was over picking up my kids from art class.  It looked like such a simple dish to make and I knew that once her potatoes went into the oven the entire house would smell delicious.  I wanted that too.  I had my oldest make them and they were a huge hit!!  I heard ooohs and aaaaahs. And the house smelled sooooo good.

yummy 3-ingredient potatoes (my friend Shonda)
red potatoes
canola oil
packet of onion soup/dip mix (we used Trader Joe's)

I gave my daughter a 9x13 and asked her to pour a little bit of oil in the pan which she did with gusto.  She may have put a little more oil than I would have but the taters turned out crispy which was perfect.  I'd say she put in 1/3 cup of oil.  She then cut up a bunch of red potatoes, enough to fill the bottom of the pan- maybe 8 potatoes.  Then she sprinkled the onion mix on top and combined everything.  We put the pan in the oven at 350 degrees for an hour and a half due to my errand running longer than anticipated.  That's okay because they were PERFECT!

vanilla crepes with fresh blackberries

Last night my husband took our daughter on a walk in the neighborhood and they collected a bucket of fresh blackberries.  My kids were astonished when he came home pulled out his own cookbook full of recipes he's collected and started making crepes.  They filled the crepes with fresh blackberries and sweetened condensed milk then drizzled a little more on top.  On some, we even sprinkled a little cinnamon on top.  A wonderful dessert.

vanilla crepes with fresh blackberries (my husband)
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

fresh blackberries
sweetened condensed milk
sprinkling of ground cinnamon

In a blender, mix together the milk, egg yolks, and vanilla.  Add the flour, sugar, salt and melted butter.
Heat a crepe pan over medium heat until hot.  Coat with vegetable oil or cooking spray.  Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges.  When bubbles form on top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden.  Repeat with remaining batter.
Fill crepes with blackberries, sweetened condensed milk and a sprinkling of cinnamon.

slow cooker chicken tinga tacos

Chicken Tinga Tacos.  They just sound delicious, don't they?  We LOVED them.  Three musts that make these better than other tacos:  the feta cheese sauce, the diced red onion and Tapatio sauce dashed over the top. 

slow cooker chicken tinga tacos (i heart nap time) 
2 pounds boneless, skinless chicken (I used frozen)
1 (14.5 ounce) can fire roasted tomatoes or Ro-tel tomatoes
1/2 diced onion
3-4 chipotle peppers in adobo sauce
1 teaspoon minced garlic
1 teaspoon taco seasoning
1/2 teaspoon salt

 feta crema
4 ounces cream cheese, softened (I used light)
3 tablespoons feta cheese (I used light)
1/2 lemon, juiced
whole milk, if needed

for serving:
tortillas
diced red onion
crumbled feta
shredded lettuce
diced tomatoes 
Tapatio sauce 

Place chicken breasts in the slow cooker.
In a blender, add the tomatoes, onion, peppers, garlic, taco seasoning and salt.  Pulse 3 to 5 times.  Pour over the chicken.  Cook on High for 6 hours (if chicken is frozen) or until you are able to shred the chicken.
For the feta crema, stir the cream cheese, feta and lemon juice until smooth.  Add milk if needed to thin it out.
Serve chicken tinga inside tortillas with your favorite toppings.

greek chicken burger

Wasn't sure how these would go over but we all enjoyed them very much!  The creamy ceasar dressing over the top is an absolute must.  Yum!

greek chicken burger (i heart nap time)
1 pound ground chicken
1/4 cup chopped red peppers
3 tablespoons feta cheese
2 tablespoons fresh chopped parsley
1 teaspoon minced garlic
1 1/2 teaspoon kosher salt
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
whole wheat buns, toasted
optional toppings: sliced red onions, sliced tomatoes, sliced cucumbers, spinach, lettuce, feta cheese
non-optional topping:  Caesar dressing (our very, very favorite is Ken's Light Creamy Caesar)

Turn on the grill to medium heat.
Place the chicken, peppers, cheese, parsley, garlic, salt, oregano and pepper into a bowl.  Stir until combined and then shape into 4 patties.  Place on the grill and cook each side for 4 to 5 minutes, or until the inside is no longer pink.
Assemble your burger.  Definitely drizzle Caesar dressing over the top. 

grilled chicken in lime avocado quinoa salad

I loved this salad.  It's one that will be great to pull out for meals and snacks.  My kids didn't go for it but I had a feeling they wouldn't.  More for me!

grilled chicken in lime avocado quinoa salad (adapted from Chatelaine)
2 cups water
1 cup quinoa
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice, about 1 1/2 limes

1 tablespoon rice vinegar or cinder vinegar

1 teaspoon honey

1/4 teaspoon cumin

1/4 teaspoon salt

pinch of cayenne pepper

2 tablespoons chopped fresh cilantro

1 avocado diced

1 cup red bell pepper, diced

1/3 cup minced red onion

3 boneless, skinless chicken breasts

1/2 cup mozarella cheese, diced

3/4 cup broken, unsalted tortilla chips, broken (optional)

 

Preheat the grill on high.

Combine the water and quinoa in a medium saucepan and bring to a boil.  Reduce to a simmer, cover and cook for 13 minutes.  Remove from heat and let cool completely.

Whisk together the oil, lime juice, vinegar, honey, cumin, salt, cayenne and cilantro.  Gently toss the avocado with the dressing and set aside.

Place the cooled quinoa, red pepper, red onion and avocado in a medium bowl.  Gently toss and set aside. 

Grill chicken breasts until they are done (I sprinkled mine with Pappy's garlic seasoning).  Cube.  Let the chicken cool then toss into the salad.  Add the diced cheese.  Serve on individual plates then sprinkle with tortilla chips, if using.

peanut butter layered dessert

When I asked my kids how this dessert rates on a scale of 1-10 my family shouted "10!".  So there you have it.  Look at the list of ingredients- you know it's good.  It makes a big 9x13 pan!  Thank you, Mr. Milton Hershey for inventing chocolate + peanut butter.

peanut butter layered dessert (the idea room) 
1 box chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 egg
1 cup chopped peanuts, divided
1 (8 ounce) package cream cheese, softened
1 cup peanut butter
1 cup powdered sugar 
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 (16 ounce) tub frozen whipped topping like Cool Whip- thawed and divided
1/2 cup semisweet chocolate chips
4 1/2 teaspoons butter
1/2 teaspoon vanilla extract

In a medium sized mixing bowl, mix the cake mix, butter, milk and egg.  Add 3/4 cup peanuts.  Spread into a greased 9x13 baking pan.  Bake at 350 degrees for 25 minutes.  Set aside and cool.
In another mixing bowl, beat cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth.  Fold in 3 cups of the whipped topping then spread your mixture over the top of your chocolate crust.  Top with the rest of the whipped topping and peanuts.
In a small microwave safe bowl, heat the chocolate chips and butter on high for one minute.  It may take longer.  Stir in vanilla until smooth.  Drizzle over the top of your dessert.
Refrigerate for 1-3 hours before cutting.

Note:  For the chocolate drizzle I chose to melt the butter and chocolate chips on the stove.  I increased the butter to 3 tablespoons because that's what seemed right for me.

spicy potato soup

My teenager told me she was bored one afternoon so I told her to find a recipe that looked good to her and I'd pick up the ingredients.  She chose this soup and made it for us.  The soup was simple and delicious.  It just needed a sprinkling of cheese over the top.  Mmmm.

spicy potato soup (recipe from cookbook Taste of Home Ultimate Five Ingredient Recipes)
1 pound ground beef
4 cups cubed peeled potatoes, 1/2" cubes
1 small onion, chopped
24 ounces tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce (we love Tapatio)
shredded cheddar cheese for sprinkling

In a Dutch oven or large kettle, cook the ground beef until no longer pink; drain.  Add the potatoes, onion and tomato sauce.  Stir in the water, salt pepper and hot pepper sauce; bring to a boil.  Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.  Sprinkle some cheese over the top  Makes 2 quarts.  6-8 servings

slow cooker chicken taco meat

This recipe is a winner.  It's so fast and easy and I've made two batches this week because I love taco salad for lunch. I also love to put some of this chicken in a tortilla with some Trader Joe's enchilada sauce, roll it up and pour more enchilada sauce over the top and a sprinkling of cheese. Cook it in the microwave for a minute- it makes the most delicious chicken enchiladas!  Lunch made easy.

slow cooker chicken taco meat (food.com)
2 pounds frozen boneless, skinless chicken breasts
6 tablespoons bulk taco seasoning mix (I found mine at Costco)
2 cups chicken broth 

Dissolve taco seasoning into chicken broth.  Pour into slow cooker sprayed with nonstick cooking spray.  Gently place frozen chicken into slow cooker.  Cover and cook on low for 8 or more hours.  Shred chicken.

quick and easy blueberry muffins

We picked blueberries again so this morning there was really only one right thing to do- make blueberry muffins!!  I had many hands helping me and these muffins were eaten right out of the oven, hot and delicious.  Excellent recipe.

quick and easy blueberry muffins (inspired taste)
1 1/2 cups flour
3/4 cup sugar, plus 1 tablespoon or more for muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1 egg 
1/3 to 1/2 cup milk
1 1/2 teaspoons vanilla extract
1 cup fresh blueberries

Heat oven to 400 degrees.  For standard-size muffins, line 12 standard-size muffin cups with paper lines.
Whisk the flour, sugar, baking powder and salt in a large bowl.
Add the vegetable oil to a measuring cup that holds at least 1 cup.  Add the egg then fill the measuring cup to the 1-cup line with milk.  Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine.  Do not over mix.  Add blueberries and gently fold them into the muffin batter.
Divide the batter between muffin cups.  Sprinkle a little sugar on top of each muffin.
Bake approximately 18 minutes.  Transfer to a cooling rack and cool.

cookie ice cream sandwich

We invited the elders and sisters to dinner tonight and had a huge feast.  BBQ ribs, teriyaki chicken, asian salad, potato salad, veggies, bean & corn salad with chips and lemonade.  For dessert I had picked up some bakery cookies and two cartons of ice cream to make it easy.  My teenage daughter said, "Let's make cookie ice cream sandwiches!".  After dinner she went into the kitchen and threw these together.  They were impressive and super easy.  I like that combo.

cookie ice cream sandwich
cookies from the bakery (we used M&M cookies and chocolate chip cookies)
ice cream (we used Breyer's Heath and Breyer's Waffle Cone)
ice cream scoop

Place a scoop of ice cream onto a cookie.  Place another cookie on top.  Serve right away. 

sesame dan dan noodle bowl

This soup was just what I was looking for to satisfy my hankering for Asian food- I blame it on the delicious food we had at Kimhoa last weekend.  I saw this recipe in a magazine and snapped a picture. I didn't catch the name of the magazine but that's okay because I adapted the recipe anyway.  Pretty sure it was a Better Homes and Garden for May or June.
I served it with some cantaloupe bread and fresh strawberries.  If you haven't tried cantaloupe bread- it's here.

sesame dan dan noodle bowl
6 ounces Udon noodles, cooked according to package directions
1 pound thinly sliced pork loin, diced
1 tablespoon canola oil
1/4 cup soy sauce
1/4 cup tahini sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 teaspoon chili garlic sauce
4 cups chicken broth
1/3 cup finely chopped pickles
2 cloves garlic, minced
3 green onions, sliced
bunch of cilantro
extra chili garlic sauce

In a saucepan, whisk soy sauce, tahini, vinegar, sesaem oil, garlic and garlic chili sauce.  Stir in broth.  Heat until nice and hot.
In a wok, heat the canola oil and fry the pork until it is nice and brown.  Drain if needed (I didn't need to because I cooked it so well the liquid evaporated).  Add pickles and garlic.  Cook 2 minutes.
Divide noodles into bowls.  Spoon broth over the top.  Top with pork, onions and cilantro.  Definitely top with more chili garlic sauce.  It will pack a punch!
Yum!
  

julie's famous blueberry pie

My friend Julie, whom I ran into while picking blueberries on Friday, sent me this recipe today.  I was already planning on making chocolate mousse for Father's Day but suddenly felt that two desserts would be way better than one!  I even had all the ingredients on hand which was exciting.  I assisted my youngest daughter while she made this delicious, fresh blueberry pie.  It was a huge hit.
Thank you, Oregon for the best blueberries in the world.

julie's famous blueberry pie (my friend Julie B.)
crust:
1 1/3 cup crushed graham crackers
1/2 cup melted butter
1/3 cup brown sugar
1/2 teaspoon cinnamon

Mix all ingredients together.  Put in a greased pie plate.  Chill.

filling:
3/4 cup sugar
3 tablespoons cornstarch
1/4 cup water
1 cup fresh blueberries
1 tablespoon lemon juice
3 cups fresh blueberries
whipping cream

In saucepan, combine sugar and cornstarch over medium heat.  Add water.  Add 1 cup blueberries.  Cook and stir constantly until mixture thickens and bubbles, about 10 minutes.  Take off heat.  Fold in lemon juice and 3 cups blueberries.  Put into chilled pie crust; chill at least another hour.  Serve with whipped cream.

asian bowls

Best Father's Day dinner.  My husband isn't a meat and potatoes kind of a guy.  Well, sometimes he is but mostly he loves all things fresh.  This dinner was fresh and delicious.  Everyone loved it- all six of us.  We had firsts, seconds and even thirds!  We were inspired by a really yummy restaurant we went to yesterday- Kimhoa.  We can't wait to go back.  For dinner tonight I made some Bulgogi steak, teriyaki chicken, brown jasmine rice, whole wheat angel hair, veggies, spinach and cilantro.  I made some of my mom's homemade teriyaki sauce and some other sauces we had in the fridge.  I think this might be a once-a-week summertime kind of meal!

asian bowls
teriyaki chicken (see below)
bulgogi (see below)
jasmine rice
angel hair pasta 
misc. asian sauces 
veggies- we enjoyed carrots, cucumber, bell peppers, green onion and cilantro

Grab a bowl and go to town.  There's no right way or wrong way to do it!

mom's teriyaki sauce (my mom)
2 cloves garlic, crushed
1/4 cup oil (I use half that)
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon vinegar
1/4 teaspoon pepper

Combine all ingredients and marinate your favorite meat. For best results, marinate overnight then throw on the grill!
You do not need to use this sauce as a marinade.  Great over Asian bowls!

korean bulgogi (a boy from my daughter's 2nd grade class)
1 1/2 pounds beef sirloin , 1/8-1/4" thick
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
2 tablespoons sugar or honey
1 tablespoon sesame seeds 
1 teaspoon ground ginger
2 green onions, minced
1 teaspoon crushed red pepper, optional

Combine all the ingredients except the beef in a large bowl.  Mix well.
Add the beef to the bowl.  Refrigerate for at least one hour.
Put the meat on a hot grill sprayed with nonstick cooking spray.  Cook until the meat is browned.

layered greek dip

My friend Lindsey brought this beautiful layered dip (not so beautiful in this pic) to our BBQ earlier this week.  It was sooooo good!  She let us keep some leftovers and one of my daughters made a complete meal out of it the next day.  A great dish to take to a potluck!

layered greek dip (Lindsey M.)
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
3 cloves garlic, minced
1 1/2 cups prepared hummus
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese
1/3 cup sliced green onions
pita chips and/or multigrain tortilla chips

In a medium mixing bowl, beat cream cheese, lemon juice, Italian seasoning and garlic with electric mixer on medium speed until smooth and combined.
Spread cream cheese mixutre into a deep 9-inch pie plate or shallow serving dish.  Evenly spread hummus on cream cheese layer.  Top with cucumber, tomato, olives, feta cheese, and green onions.  Cover and refrigerate 2-24 hours.  Serve with pita chips.  Makes about 2 1/2 cups dip, 16 servings.

Note:  Lindsey skipped the cream cheese part because she feels it's just as good without it.  She must've doubled the recipe because she made a 9x13 pan of it for the party.

sugar cookie bars

I made these sugar cookie bars for a big Memorial Day BBQ that we hosted.  I feel like after several years we finally broke in our home with this party in a big way.  Red, white & blue, music, lots of food, friends, volleyball and kids running wild.  I love to make sugar cookies because they remind me of my Grandma who loved to make them but they take a lot of work. This recipe makes sugar cookie making a breeze.  I added lemon extract to this recipe to make them more like my Grandma's recipe and love the finished product.  I'm a believer.

sugar cookie bars (adapted from Cupcake Diaries) 
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon lemon extract
1 teaspoon salt
1/2 teaspoon baking soda
5 cups flour 

1 tub vanilla icing
1 teaspoon lemon extract
sprinkles

Grease a standard rimmed cookie sheet (12x17) and set aside.
Cream together butter and sugar on medium speed.  Add eggs one at a time, allowing each egg to be incorporated into the mixture.  Add vanilla; mix well.
Add salt, baking soda and flour and continue to mix well.
Press dough evenly into the greased cookie sheet.  Bake at 375 degrees for 15 minutes until lightly golden.  Remove from oven and set aside to cool.
Mix the vanilla icing with 1 teaspoon vanilla extract.  Spread over the bars.  Cut into squares and eat.  Serves 36-40.

fresh strawberry pie

Look what I made- my first fresh strawberry pie!  I have my kids to thank as they are the ones who picked all 9 pounds of berries this weekend.  For Oregonians, 9 pounds is a little weak but we ate those 9 pounds in two days.  We had a delicious couple of days!  I'm sure we'll go back for more.  There's nothing like a fresh berry picked from the vine or bush...or a slice of fresh strawberry pie.

fresh strawberry pie (allrecipes.com)
1 9-inch pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water

1/2 cup heavy whipping cream (because you can't buy whipped cream for a homemade pie!)
2 tablespoons white sugar

Arrange half the strawberries in a baked pastry shell.  Mash remaining berries and combine with sugar in a medium saucepan.  Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water.  Gradually stir cornstarch mixture into boiling strawberry mixture.  Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.  Pour mixture over berries in pastry shell.  Chill for several hours before serving.  In a small bowl, whip heavy cream and 2 tablespoons sugar until soft peaks form.  Serve each slice of pie with a dollop of whipped cream.

crock pot mexican pot roast taco meat

This meat turned out to be tender and flavorful.  It's going to make some great tacos.
I adapted the original recipe to suit my need to use a crock pot.

mexican pot roast taco meat (Tyer Florence of the Food Network,) 
2 pounds beef roast
kosher salt
freshly ground black pepper
extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28 ounce) can crushed tomatoes 
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper (I omitted because this new mama has 3 little kids who'll be eating this recipe- can I just say that 1 tablespoon is A LOT?  I'd tone it down for my family and we love spice.)
1 tablespoon ground cumin
3 bay leaves

tortillas, cheese, salsa, shredded lettuce, etc.

Season all sides of the beef with a fair amount of salt and pepper.  In a large Dutch oven, heat oil.  Add the garlic and the beef to the pot, browning the meat on all sides.  Add the onion and allow to brown, about 3-4 minutes.  Transfer to a crock pot.  Add the tomatoes plus 1 cup of water, spices, season with salt and pepper.  Cover with a lid and cook on low all day until meat is tender.  Shred meat.  Fill tortillas with the works!

cup o' veggies

Yesterday my girls went to Activity Days and I was asked to help out.  What a great day to help!  Tables were covered with colorful fruits and vegetables and divided into several stations so the girls could assemble healthy and fun snacks.  I made ants on a log as a child and I've seen the spiders but I always forget about the cup o' veggies when it's time to picnic or potluck in the summertime.  The girls loved assembling them.

cup o' veggies (Sis. Quiner)
veggie sticks- bell pepper, carrots, cucumber, spring peas, celery, jicama
skewer veggies- olives, cherry tomatoes
dip such as ranch, Italian or Caesar
clear, plastic cups

Prepare veggie sticks.
Make veggies skewers by putting a piece or two of the selected veggies on the end of a skewer.
Pour 1-2 tablespoons of the dressing into the bottom of a clear plastic cup.
Fill the rest of the cup with veggies and skewers.

skillet chicken in tomato chipotle sauce

Super delicious!  What tickled me is that my son who has been pretty picky this last year ate 3 helpings.  Three!  I love sauce- what's better than sauce with a sauce on top?!  Give this one a try.

skillet chicken in tomato chipotle sauce (skinnytaste)
portions reflect what I need for my family
3 boneless, skinless chicken breasts, filleted
3/4 teaspoon salt
1 teaspoon cumin
black pepper
olive oil spray
1 teaspoon olive oil
1 onion, sliced
2 cloves garlic, minced
1 cup tomato sauce
1/2 cup chicken broth
2 tablespoons chipotle pepper in adobo sauce
 juice of 1/2 lime
2 tablespoons chopped cilantro

avocado sauce
1/4 cup low fat sour cream
1 avocado
2 tablespoons fresh cilantro leaves
1/2 small jalapeno pepper, seeds and membrane removed
1 small garlic clove
1 tablespoon lime juice
1/8 teaspoon salt
pepper to taste
1 tablespoon water or more as needed to blend smoothly

Season both sides of chicken with salt and pepper.  Heat large non-stick skillet over medium high heat.  Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each.  Remove chicken from pan and set aside on a plate.
Reduce heat to medium, add oil and onions and saute, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender.  Add garlic and saute 30 seconds more.  Add tomato sauce, chicken broth, 1/2 teaspoon salt, cumin, chipotle pepper and adobo sauce.  Stir and bring to a boil.  Reduce heat to medium low, return chicken to pan, cover and cook 8-10 minutes more or until chicken is cooked through.  Add lime juice and cilantro.
Meanwhile, make avocado sauce by combining all sauce ingredients in a small blender and process until smooth and uniform in color.
To serve, top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.

korean bulgogi

Dinner tonight is going to be GOOD!  I know this because I sampled this Korean bulgogi at my daughter's second grade international feast.  Right now it's marinating in the fridge.  I love when there's something great to look forward to at dinnertime.
After dinner update:  Hall of Fame!  Everyone loved it.

korean bulgogi (a boy from my daughter's 2nd grade class)
1 1/2 pounds beef sirloin , 1/8-1/4" thick
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
2 tablespoons sugar or honey
1 tablespoon sesame seeds 
1 teaspoon ground ginger
2 green onions, minced
1 teaspoon crushed red pepper, optional

Combine all the ingredients except the beef in a large bowl.  Mix well.
Add the beef to the bowl.  Refrigerate for at least one hour.
Put the meat on a hot grill or in a broiler pan sprayed with nonstick cooking spray.  Cook until the meat is browned.
Bulgogi can be served with lettuce leaves and rice on the side so that diners can wrap the meat in the lettuce leaves with a bit of rice.  I'm serving mine with some steamed rice and kim chee.

russian cucumber and tomato salad

My daughter took this salad to school today for her class's international feast after having studied Russia.  This salad is wonderful and we actually took some back to school for her teacher who loved it.  Very simple salad and very yummy.

russian cucumber and tomato salad (Natasha's Kitchen)
4-6 medium Roma tomatoes (2 pounds)
4-5 small cucumbers or 1 English cucumber (1 pound)
1 small onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon distilled white vinegar
3/4 teaspoons table salt
1/4 teaspoon pepper to taste
2 tablespoons green onion, sliced

Slice tomatoes and cucumbers and place them in a large bowl.  Thinly slice onion and add them to the salad bowl.  Add sliced green onion.  In a small bowl, stir together 2 tablespoons oil, 1 tablespoon vinegar, 3/4 teaspoon  salt, 1/4 teaspoon pepper.  Just before serving, drizzle your salad with dressing and add more slat to taste if desired.  Don't add the dressing early or the tomatoes will be too juicy.

bow-tie chinese chicken salad

I tried this salad at a baby shower over the weekend and it was soooo good that I wanted to make it at home as soon as possible.  It was perfect that I had leftover teriyaki chicken in the fridge.  I was certain that two of my daughters wouldn't eat it but I was sooooo WRONG!  They enjoyed it too.  This recipe is a keeper and repeater.

bow-tie chinese chicken salad (Melissa C.)
dressing:
2/3 cup soy sauce
6 tablespoons sugar
2/3 cup rice vinegar
1/2 cup oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parsley, chopped (I used fresh) 

salad:
1 bag baby spinach
12 ounce bag bow-tie pasta, cooked (I couldn't find bow-tie in whole wheat)
1/4 cup sunflower seeds (I omitted)
3-4 cooked chicken breasts (boil 20-30 min and shred with fork when cooled)
3 green onions, chopped

Make dressing in blender.
Marinate chicken in dressing for 1-2 hours or more in fridge.
Mix ingredients together a half hour before serving.

Note:  This makes A LOT of dressing.  I may need to cut it in half next time

slow cooker pumpkin chicken curry

I adapted this recipe for a slow cooker and it was delicious!  And once again, easy.  I enjoyed mine with some garlic chili sauce on top because I wanted a spicy kick.

slow cooker pumpkin chicken curry (adapted from Parents Magazine, October 2015)
3 boneless, skinless chicken breasts, cubed
1 (15 ounce) can pumpkin puree
1 (15 ounce) can light coconut milk
1 onion (I carmelized mine)
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons curry powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

Spray your slow cooker with nonstick cooking spray.  Mix the puree, milk, onion, garlic, ginger, curry, salt and pepper in the slow cooker.  Add the chicken and stir to combine.  Put the lid on and cook on low for at least 6 hours.  Serve over brown basmati rice.  Pour on the garlic chili sauce if you like spice!

Note:  I meant to add spinach leaves at the end but forgot!

chicken green chili enchilada soup

This is super easy to make and super tasty!  Perfect for a night like tonight when we need to come home and eat dinner immediately because we'll all be starving.  Fortunately I just had a bowl of it before we start running around.  I'm serving this soup with some fresh jalapeno bagels with chive & onion cream cheese (from the bakery)- my family's new very favorite thing. 

chicken green chili enchilada soup (adapted from Taste and Tell)
 3 frozen chicken breasts, boneless & skinless
1/2 cup chopped onion
1 clove garlic, minced
3 cups water
1 (29 ounce) can Las Palmas enchilada sauce
2 cans (4 ounces each) green chiles
1 teaspoon chili powder
1 teaspoon cumin
4 ounces light cream cheese, softened
1 cup cooked rice, optional
optional for serving: shredded cheese, crushed tortilla chips, cilantro

Spray the inside of your crock pot with nonstick cooking spray.  Place 3 frozen chicken breasts into the crock pot.  Add the onion, garlic, water, enchilada sauce, green chiles, chili powder, cumin and rice.  Cook on high for 6 hours.  Add the cream cheese and swirl around to make it nice and smooth.  Take the chicken out to shred it then put it back into the soup.  Enjoy!

Note: Next time I make the soup I think I'll add a can of petite diced tomatoes.