Long time no post! Summer school has me very busy. I'm thankful that it is only three more weeks! I also haven't been cooking much food because I've been pretty sick. I have been cooking a baby, though! We are thrilled to be expecting baby #4, and our babies like to make their mama sick for the first 20-22 weeks. I'm only in week six, so I have a long road ahead of me. I'll post as often as I can. Thankfully I have some things that I have made but not posted about yet. I'll use those for as long as I can.
This chicken salad recipe was given to me by my friend Kathy Draper. It makes a ton! I actually ate this for lunch every day for a week, and it seems to get better as it ages. Kathy says that it is less fattening because you use Cool Whip, so that's a plus, huh? Ingredients: 2 large cans cooked chicken grapes (cut in half) almond slivers celery (cut in small pieces) 1 container cool whip (dethawed) salt and pepper to taste I also used garlic powder, but that was for my own tastes.
Directions: Drain the chicken and use a fork to shred it well. Add the cool whip, almonds, celery, and grapes and mix well. I served mine on croissants topped with baby greens. Keep refrigerated.
Hello old friends! I'm so sorry that I've been MIA for over a week. Before becoming a stay-at-home-mom, I was an elementary school teacher. I haven't worked since our oldest was born over six years ago, but I decided that I wanted to dip my toes back in for a little bit. I am teaching first grade in an inner-city school for a six-week summer school session. Man, you working moms have my admiration! The juggling and dodging and running is more than I was planning for! Not that SAHMs don't also have lots to juggle, dodge, and run from...it's just that I was in a SAHM groove, and now I'm out of any kind of groove. Oh well, it's just six weeks, right? So, needless to say, the blog has taken a back burner. I actually have several recipes that I have made and are ready to be blogged about, so be on the lookout for more in the coming days.
I'm ready to post a Meatless Monday dish. I made this ten days ago (before I started working) and am just now able to post about it. The recipe was given to me by my online friend, Shaun. She has given me tons of delicious meatless dishes (she's a vegetarian). This is so good...it's almost like a pot pie made with tortellini. Yummy!
Ingredients: 2 tablespoons butter 1/2 cup shredded carrots 1 medium onion (chopped--I didn't have one.) 8 ounces sliced mushrooms 2 tablespoons flour 2 cups milk 1 cup shredded Gouda cheese (4 ounces) 3/4 cup frozen sweet peas (thawed) 9 ounces refrigerated tortellini 1/2 cup Ritz crackers (crushed)
Directions: Preheat oven to 350.
Melt butter in sauce pan over medium heat. Cook the carrots, onion, and mushrooms in the butter for about five minutes. Stir in the flour and salt. Gradually add the milk; stirring constantly. Cook and stir until mixture is bubbly, and then remove from heat. Stir in cheese, peas, and tortellini. Spoon into 9x13 casserole dish. Sprinkle with crackers. Bake uncovered for 15 minutes.
Oh my gosh--this meal is incredible! Thanks to my friend Kate, who writes this blog, for giving me the recipe. It might just be my new favorite salad. I literally licked the remainder of the dressing from my bowl. The citrus of the lemons mixed with grated Parmesan, over a big bite of seasoned steak and arugula...yumm! It was quick and perfect for a hot summer day. Ingredients: 1 teaspoon fresh thyme (chopped) 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper (divided) 4 (4 oz) flat iron steaks 2 lemons (halved) 1 tablespoon fresh chives (chopped) 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon Dijon mustard 1/8 teaspoon kosher salt 4 cups loosely packed baby arugula 1/4 cup fresh Parmigiano-Reggiano cheese (shaved) Directions: Preheat your indoor or outdoor grill.
Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper over both sides of the steaks. Put them on the grill for about four minutes per side (longer if you prefer them more well-done). Add the lemon halves to the grill and let them cook for three minutes.
Cut the steaks into thin slices. Set aside.
Combine remaining 1/4 teaspoon pepper, chives, oil, lemon juice, mustard and 1/8 teaspoon kosher salt and whisk together.
Drizzle over arugula and toss. Arrange one steak, one cup of arugula and one lemon half over each plate. Top each salad with cheese.
Oh yes, people...grilled bananas. We enjoyed a cookout with our friends the Millers last night, and Bobbie introduced us to these. I'm not normally a huge banana-lover, but these take delicious to another level! Jer and I grilled up some more tonight just because they were that good.
Ingredients: 1 banana for each person butter brown sugar splash of rum (optional: I didn't have any when making mine tonight, so we did without and weren't disappointed at all.) Directions: Place each peeled banana on a piece of foil. Cut a slit down the length of the banana. Place several dabs of butter in the slit and then sprinkle it brown sugar. Make sure you get some inside. If using rum, give the banana a good splash. The alcohol cooks out, so don't worry about the children. :) Make a foil pocket around the banana and cook on the grill for about seven minutes. When the butter and sugar are melted, you're ready. We served ours with vanilla ice cream.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.