Our Intro to Clean Eating...

A friend recently told me about "Clean Eating" magazine. I just received my first issue and it's packed with recipes. Last night, we tried the first "Clean Eating" recipe. This appears in the May/June 2010 issue. All five of us loved it, which if you have children, know this is an accomplishment! I just added some homemade guacamole, a spoonful of salsa on the side and a few (less than 10) organic blue corn chips to go with the guac/salsa...yum, yum! Enjoy!

Black Bean Tostadas

with chipotles and corn

1 cup cooked black beans

1 tsp chipotle pepper, minced

1/2 tsp cumin, ground

1/2 tsp chile powder

2 tsp fresh lime juice, divided

1/2 cup frozen corn kernels, thawed

1 multigrain sandwich thin or round (both halves), toasted

1 oz low-fat cheddar cheese, grated

1 cup frisee, washed, dried and torn (I used green leaf lettuce)

1 cup cherry tomatoes, halved

1. In a food processor or medium bowl, puree or mash beans. Add chipotle, cumin, chile powder and 1 tsp lime juice, and mix well. Add bean mixture to a small pan and warm gently, stirring, over medium-low heat.

2. Warm corn in another small pan over medium-low heat.

3. Divide bean mixture between 2 halves of sandwich thin, spreading evenly. Place halves, bean-side-up, on a plate. Top with cheese and corn, dividing evenly. Sprinkle remaining 1 tsp lime juice over frisee (or lettuce), then scatter evenly over halves. Garnish with tomatoes and serve immediately.

You will not be disappointed and will add this

to your list of go-to recipes!

Feeling Saucy?

This is a brand new company that just opened this past weekend. Check out their website...a huge selection of sauces, marinades, peanut butters, jellies, salsas, cooking oils and more! And, know that 10% of the company's profit is given to charity and you can have a say in which charity your purchase will support. My order is on it's way and I can't wait to try the Mango Key Lime Marinade. The word on the street is that this is divine...will have to add it to my next order!

Getting ready!

The turkey is defrosting and I'm headed to the store to buy the remaining ingredients for our turkey feast on Thursday. I wonder if I should just fast today and tomorrow to get my belly ready for the mass intake that's coming. I could go easy on myself this year and just skip ahead to the pies, but nah, I wouldn't want to offend the cook. Oh wait, I'm the cook!

Obviously, I was outvoted and we will not be heading to Fresh Market to pick up our lunch. Everything will be made in my very own kitchen again this year. This will be the third year that we have been completely responsible for Thanksgiving. I just wish there was a way to speed up the cooking process and slow down the eating time. The hours of slavery are easily conquered by the minutes of eating. But, it will be so yummy and all the people I love most in this world will be sitting around my table.

We will have to be careful in regards to our Thanksgiving conversations this year. I recently learned that my Abby is afraid of pilgrims. Somehow, she groups them in the same category as Santa. Santa is not a welcomed figure in our house. In fact, she has declared that if Santa gets sick this year and can't come to our house, that will be ok with her. Yesterday in the car, we were talking about pilgrims and Jason showed her a picture of pilgrims. She was not impressed at all and asked if they would be coming to our house. Grandma explained how the pilgrims lived a long time ago and are no longer alive today. Abby's response: "Well, thank goodness they're dead!" We love our Abby...she keeps us in stitches.

So, what's on your menu this year? Here's ours...

Good Eats Roast Turkey
Southern Cornbread Stuffing
Sweet Potato Casserole
Cracker Barrel Green Beans
Corn on the Cob
Creamy Orange Fluff
Cranberry Sauce
Hot Rolls
Pecan Pie
Paula Dean's Pumpkin Pie

I better get busy!
Happy Thanksgiving to you and yours!

Yummy Chicken Pot Pie

My friends, there is absolutely no reason to wait to try this recipe in your own kitchen. It's delicious and easy to make!

Yummy Chicken Pot Pie

(from Allrecipes)

1 pound skinless, boneless chicken breast halves

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1-3/4 cups chicken broth

2/3 cup milk

2 (9-inch) unbaked pie crusts

Preheat oven to 425.

In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. (While sauce is simmering, shred chicken with two forks.) When sauce thickens, remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Enjoy!

Getting ready...

We have two days of summer left before we are back to school. This is a big year for us...3rd grade, kindergarten and preschool. I am still in a bit of denial and just going through the motions of getting ourselves ready, but I don't think my heart is ready yet.

As a former teacher, I am one to make sure we have gifts for our teachers; first day of school, holidays, end of year, etc. I got this idea from my friend Laurie, but instead of going to the bakery in Houston (because that would be quite a commute!), I grabbed two neighbors and we slaved in my kitchen yesterday and whipped up 15 caramel/chocolate/sprinkled apples.

My heart might not be ready just yet, but hopefully these scrumptious apples will give us a jump start to our teachers' hearts.

Caramel/Chocolate/Sprinkled Apples

5 Granny Smith Apples

1 bag of chewy caramels

1 bag of semisweet chocolate chips

assorted sprinkles

dowel rods

Step 1: Wash and dry apples and stick the dowel rods into the stem of the apples.

Step 2: In a double boiler, melt the caramels with 2 tablespoons of water. Stir constantly.

Step 3: Dip your apples in the caramel and then chill in the fridge for 5 minutes.

Step 4: In a double boiler, melt the chocolate chips.

Step 5: Dip your apples in the chocolate and chill in the fridge for 10 minutes.

Step 6: Roll your apples in sprinkles and chill for an additional 15 minutes.

Step 7: Wrap them up and voila!

Step 8: Enjoy! They are extra yummy!

Easter Story Cookies

Here's a great way to explain Easter to your kids...

Easter Story Cookies

1 cup whole pecans

3 eggs

pinch of salt

1 tsp. vinegar

1 cup sugar

Preheat oven to 300 degrees.

Place pecans in a baggie and let the children beat them with a wooden spoon to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers.

(Read John 19:1-3)

Let the children smell the vinegar. Put into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. (Read John 19:23-30)

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life to give us life. (Read John 10:10-11)

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. (Read Luke 23:27)

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to him. (Read Psalm 34:8 and John 3:16)

Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the white color represents the purity in God's eyes of those whose sins have been cleansed by Jesus. (Read Isaiah 1:18 and John 3:1-3)

Fold in nuts. Drop by teaspoon full onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus's body was placed. (Read Matthew 27:57-60)

Put cookie sheet in the oven, close the door, and turn the oven OFF. Give each child a piece of tape to seal the oven door. Explain that Jesus's tomb was sealed. (Read Matthew 27:65-66)

Go to bed after explaining that they may feel sad to leave the cookies in the oven overnight. Jesus's followers were in despair when the tomb was sealed. (Read John 16:20-22)

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow. On the first Easter, Jesus's followers were amazed to find the tomb empty. (Read Matthew 28:1-9)

He has Risen!

Hallelujah!

We're having fish tonight!

I don't cook fish very often for various reasons. But lately, I've felt that we should add fish to our weekly diet. A few weeks ago, I baked some cod and masked it with avocados, salsa, cheese and corn chips, trying to slip some "meat" onto the table for my kids. By the end of the  meal, we needed family counseling for the trauma I had caused in having my children eat fish. So, fast forward to this week. I thought I would be brave and try again...this time with salmon (which is my personal favorite). We had a winner! We even ate the leftovers the next night. Everyone liked it, although my pickiest eater won't whole-heartedly admit she liked it. So, this recipe is yummy and definitely worth sharing...

Baked Salmon 

(found on allrecipes.com, of course!)

2 cloves garlic, minced

6 tablespoons light olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

2 (6 ounce) fillets salmon

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

2. Preheat oven to 375 degrees.

3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

If you have leftovers, to reheat, keep salmon in foil, add a little more oil and heat for 10 minutes at 400...it's almost better the second day!

Just for a bonus, here's a great recipe for pork tenderloin...another hit for the critical palettes I try to appease on a daily basis...

Roasted Pork Tenderloin 

(from Every Day with Rachael Ray December-January 2007)

2 large cloves garlic

1-1/2 teaspoons coarse salt

1 easpoon dried sage

1/4 teaspoon pepper

1 tablespoon olive oil

2 trimmed pork tenderloins 

(about 1 pound each), at room temperature

Position a rack near the bottom of the oven and preheat to 500 degrees. Mince together the garlic, salt, sage and pepper. In a small bowl, combine with the oil. Rub all over the meat and place the tenderloins side by side but not touching in the smallest roasting pan that will hold them. Roast for 10 minutes. Flip over and roast again until the internal temperature registers 155 degrees on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160 degrees). Slice into 1/2-inch-thick slices.

Enjoy!

And...two points for the first person who can name the movie from which the title of this post is quoted?

From our Home to Yours 2008

Welcome to our home!

This is our first Christmas in this house and I have enjoyed decorating it. Our home is a colonial style home built in 1927. Here's a couple of pictures taken at night, which is why they are a bit blurry...

My favorite Christmas decoration or theme is snowmen. I have a collection of snowmen and add one or two to my collection each year. They come from all over. In fact, the two new ones this year are from Target and Walgreens of all places!

These are the two new snowmen added last year. I just had to share them with you. They are made by a local artist from gourds. Aren't they a cute pair?

The kids have fun each year with the Christmas countdown...

We started adding family ornaments to our tree in 2000 when Emily was born. We now have eight family ornaments. Each are different and personalized. We also add the annual Hallmark family ornaments to the tree; one for Dad, one for Mom, one for each Daughter and one for Son. The Hallmark ornaments are adorable. I am going out tomorrow to get this year's set and can't wait! The kids love getting their ornament and hanging it on the tree each year.

I love, love, love my Willow Tree Nativity set. Jason gave it to me for Christmas a few years ago. I keep hinting that I would like to complete the set...

Here is the mantle with lots of stockings! I think I might get around to getting them monogrammed this year. I have put it off now for three years. For now, they are ordered with Daddy and Mommy on the ends and the kids in the center in order by age. I got the stocking hangers at Target last year on clearance (what would we do without Target?) and they are very fun; the bells actually ring!

Just last night, we made this Holiday Peppermint Bark to give to teachers, neighbors and co-workers. It's quite fun to make and a little bit sticky, but oh so yummy! Enjoy!

Merry Christmas from our home to yours!

Birthday Bliss...

What a wonderful birthday thanks to my wonderful husband! Birthday Eve, Jason baked me a cake (from SCRATCH!) complete with homemade icing! It was delicious (& still is...we're still working on it.) 

Birthday morning started out with Emily serving me breakfast (a bowl of Crispix) and having breakfast with her. After the other two made it downstairs, it was present time! (Don't you love presents?) I had been wanting a weather station to put in my kitchen window. I told Jason a long time ago that I'd like one and he remembered! (Extra points for him!) 

Jason took the day off from work (without me asking!) and he took Emily & Ben to school. On his way home, he picked up danishes from The Fresh Market...yum, yum! We took Abby to her music class, which was so cute and fun and then had lunch at Benihana. (Could I get one of those cooktops for my kitchen?) 

Birthday wishes from friends and family and even a couple of surprise birthday presents from friends (Red Velvet Cupcake Mix  with Peppermint Snow and kitchen towels from Williams Sonoma...oh man! and a beautiful two-tone bracelet) made the day even more special. Dinner was pizza and the cake and then it was early to bed for this old lady!

Thank you, Jason, for making me feel so special. 

I love you!

There's no place like home...

...with the snow gently falling outside, a roaring fire in the fireplace, and a hot bowl of Chicken 'n Dumplings! I think this recipe got the biggest thumbs up of any I've made in our 13 years of marriage! 

Slow Cooker Chicken 'n Dumplings

(taken from allrecipes.com and tweaked a bit by me!)

4 boneless skinless chicken breasts

2 Tbs. butter

2 cans cream of chicken soup

1 onion, chopped

2 large carrots, sliced

2 celery stalks, sliced

2 cans low sodium chicken broth (optional)

1 can Pillsbury Grands biscuits

1. Place chicken breasts in bottom of slow cooker. Add butter and cream of chicken soup, onions, carrots and celery.

2. Cover with water and/or low sodium chicken broth.

3. Cook on High for 4-6 hours.

4. 45 minutes prior to serving, tear the biscuits into smaller pieces and drop into the slow cooker. Let them cook on high for 45 minutes.

5. The chicken will fall apart easily. Serve it up!

This was great the second day, too...didn't make it to the third!

Enjoy!

To Market, To Market...

Great friends of ours from Texas were here visiting last week and it was so good to see them! You know, there are different kinds of friends, aren't there? Just think of those friendships you have that easily pick up where you left off as if the time in between didn't pass. There's sadness there because the time spent together is much less than once was, but so thankful to have time together when it occurs.

Well, I am so blessed to have a handful of such friends and here is one...

Allie & I met several years ago at church. She was the "Pastor's Wife" at our church (& oh how she loves to be called that...hee! hee!) and I was a little intimidated by her in our first few meetings. We laugh about it now... Allie is confident to share what she is feeling/thinking most of the time. I have come to love this about her because I can talk to her about anything and know I'm going to get a straight and honest answer. She is a hero among moms, let me tell you! She has a set of triplets and a set of twins, and I'm not kidding you, she was born with a cape under her clothes. She is Super Mom (& is hating that I'm saying this about her), a devoted wife and an awesome friend! I miss you, Allie, and I'm so glad we got to spend some time together last week. I miss our lunches together and our girls night out, making fun of Elliott (er, I mean talking about how wonderful Elliott is), and trying to better ourselves as Moms by bouncing ideas off each other. 

So, we took Elliott & Allie to the Westside Market, which is a cool open market. We had fun walking around making fun of the pigs' heads, pork butts, and all kinds of crazy things you can get there. (And, yes, people really buy the pig's head...it's only $8 for a large one!) From there, we sampled beer at the Great Lakes Brewing Company, visited Lake Erie and then returned to our house for some Texas Taco Soup and Ohio Buckeyes, complete with a few rounds on the Wii.

Elliott was our pastor in Houston as well as my boss. I learned so much working with him and miss that relationship. However, he is still my Pastor and has so much wisdom and knowledge. We are blessed to call you friend!

We love you guys! 

Until next time...