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.