Wednesday, June 30, 2010

Twins or Twin Beds?

Growing up I was told I was a Gemini the sign of the twin. Being young I was always wondering where the heck my twin was. Come on my twin is the one who wrote on the wall or spilled the grape juice on the floor. So where the heck is my twin? I'll tell you where my twin is it was my bed ... yup twin beds (you so were thinking where the heck is she going with this). So no twin in RL but a twin bed that I so had all girlied up when I was young! You have to have the twin bed with the posters on the wall, you so know you were rocking the Teen Beat pull outs!

This is just like my girlie Girl room!
Instead of a white picket fence I had the white bed!
Then I got older and went to a more grown up twin bed.
Hey twin bed still cool I wasn't sharing with anyone!
So don't you fret if your not a twin you can have a twin bed and even better you don't have to share with anyone :). You can always blame the dog on the things that go wrong, what it worked for a few times at least!

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Tuesday, June 29, 2010

WWW ~ Pony Rides, Bubble with Slip & Slide and Caden's Birthday Invite

Holy Moly yet another weekend. Saturday I work with a fire under my butt that is because my alarm didn't go off! Yup I was 20 minutes late, CRAP. Thank you Caden for turning mom's volume off AGAIN!!! Then my calls were way down, so that made for a tough morning ;(.
After I finished up it was time for yet another party! My friends 4 y/o was having a Pony party!!! Cole at first was like no way but then got right on and even went for another ride! Caden no way Jose would he even get close to it. He of course was doing his loner bit in the toy room. We had a lot of fun and the weather finally stopped raining!
Sunday we had church and the dream team meeting at church. I yet again signed up for more. Well I signed up for calling ppl to remind them about that they needed to bring in a dish. Then today I get a call that I have a list of 50 ppl to call for a BBQ this weekend. WTF??? I have to much on my plate and I didn't sign up for this. To say I'm pissed is a understatement. I think I need to have a talk with the pastor. I'm willing to help when someone is over loaded but not when they don't want to do the work! UGH. I'm feeling a little like my offering is being taken advantage of.

Then home we went for some slip and slide action with of course soap to make it even funner!
Caden's birthday is on 7/10 and I so spaced on invites so I dressed him up and took a quick picture of him. My parents are hosting the party at their house and to my relief my mom is buying the food. I almost had to push it off a week or two since I currently am in the red with my bank account. UGH I think we have some good news coming soon that will help drag me out, I'll keep you posted!
There you have it!! No sleep for mom yet again ... hehe

Monday, June 28, 2010

TMT ~ 3 Rice Dinners

Nothing new times are a little tight so I've been using up everything I can in the house and still trying to stick to my mission of always making something new for dinner. Rice has become a HUGE hit in the house, Cole actually ask for it several times a week so I'm trying to find new ways to bring it in the meals.
I'm back logged on recipes so here is 3 to choose from :).
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Cheesy Broccoli Rice Recipe from Taste of Home

Cheesy Broccoli Rice

Ingredients

  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 3 cups cooked long grain rice
  • 2 cups fresh or frozen chopped broccoli, thawed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 tablespoon grated Parmesan cheese

Directions

  • In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the rice, broccoli and cheddar cheese.
  • Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 4 servings.

    Making Cheesy Broccoli Rice for a holiday dinner? Give it a festive look by stirring in some drained pimientos.
ALEXIS NOTES: I used the brown rice I have it tasted great and used the cheese I had on hand which was the Colby Jack. This was super yummy!!!
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Chicken & Rice Casserole

INGREDIENTS

  • 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
  • Salt and pepper
  • Olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb cremini or button mushrooms, sliced
  • 1/4 cup dry sherry or white wine
  • 1 1/3 cups* chicken stock**
  • 1/2 cup sour cream
  • 1/4 cup cream
  • 1 cup raw, medium or long grain, white rice
  • 1 1/2 teaspoon salt
  • 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)**
  • 1/2 teaspoon paprika
  • 2 Tbsp chopped fresh parsley

*This recipe assumes the rice requires approx 1 1/2 cups liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly.

**If you are cooking gluten-free, use homemade stock or gluten-free packaged stock, use gluten-free packaged herbs and spices.

METHOD

1 Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.

2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.

3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.

4 Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.

5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.

Sprinkle with fresh parsley before serving.

Serves 6 (with leftovers)


ALEXIS NOTES: I used my Fat Free Half & Half, skipped the mushrooms and used the white wine I had left over (remember you can sub with more broth). As you'll see I added in some carrots & celery got to sneak them in where I can :). Ok don't freak when you remove the foil and it's really liquid. I promise it will firm up. I used brown rice so I used more stock.
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And my last addition is this great addition!!!
Naked Chicken Burrito Bowls by Relish.com
Naked Chicken Burrito Bowls
4boneless, skinless chicken breasts
1packet taco seasoning
1 1/2cups basmati rice, uncooked
2tablespoons cilantro, chopped, more for garnish
3tablespoons lime juice
115-ounce can black beans, rinsed and drained
1cup shredded cheddar cheese
2avocados , peeled and sliced
2green onions , sliced
1/4cup prepared chunky salsa
1/4cup sour cream
coarse salt and freshly ground pepper, to taste


[1] Mix taco seasoning with water as directed on package. Place chicken breasts in a large resealable plastic bag, pour seasoning mixture over top and turn to coat. Refrigerate for approximately 2 hours or all day.

[2] Heat grill to medium-high or heat a grill pan until hot but not smoking.

[3] Cook rice according to package instructions. When done, toss rice with chopped cilantro and the lime juice. Keep warm.

[4] Remove chicken from bag and discard marinade. Grill chicken, turning once, 4-5 minutes per side. Transfer to a cutting board and cut into 1-inch chunks. Sprinkle with salt and pepper.

[5] Heat beans in microwave or in a small saucepan.

[6] Assemble burrito bowls: in each bowl, layer rice, chicken, beans, cheese, avocado slices and green onions. Top with a dollop of salsa and sour cream. Garnish with chopped cilantro, if desired.


ALEXIS NOTES: Of course I was running late so I cut up the chicken add the seasoning and water and cooked it that way ... it rocked! Out of black beans so I used pinto beans, use what you got :). No avocados and green onions hello on a budget! But at Caden's request added corn :). ENJOY

Make sure to check out more recipes at:
Blessed with Grace

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MSM ~ Oatmeal Sinful?

You know I make desserts for each weeks for the neighbors & also make cookies for the church to hand out to the new visitors. Money is SUPER tight this month so I'm using what I have on hand. Oatmeal is something I usually buy in bulk and usually cheap and easy to use in so many recipes! So of course this is not the most healthiest recipes I've shown you, but do like me and give them away and if you're good have one :).
3 yummy recipes :)
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Oatmeal Cookies from Joy Of Baking

Oatmeal Cookies:

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)

3/4 cup (170 grams) unsaltedbutter, room temperature

1 cup (210 grams) packed light brownsugar

1 largeegg

1 teaspoon purevanillaextract

3/4 cup (105 grams) all purposeflour

1/2 teaspoonbaking soda

1/2 teaspoon salt

1/2 teaspoon groundcinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup driedcranberries, cherries, or raisins or 1 cup white or darkchocolate chips(optional)

Preheatovento 350 degrees F (177 degrees C) andline two baking sheets with parchment paper.

To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, bakingsoda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on thebakingsheetbefore transferring them to a wire rack to cool.

Makes about 20 - 24 large cookies

ALEXIS NOTES: I didn't have nuts so I skipped that part. I had some dried cranberries left from a recipe I didn't make so I threw those in :). These went the Church but usually I switch out the Whole Wheat Flour but I didn't for them :).

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Tasty Trailmix Cookies by Relish.com

3/4cup all purpose flour
1/2cup whole wheat flour
1teaspoon salt
1teaspoon baking soda
1/2teaspoon baking powder
1/2teaspoon cinnamon
1cup unsalted butter, at room temperature
1cup brown sugar
3/4cup sugar
2large eggs
1teaspoon vanilla extract
2cups old-fashioned rolled oats, quick cooking
1/2cup shredded coconut
2cups trail mix, coarsely chopped

[1] Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.

[2] Using an ice cream scoop, form dough into balls and place on cookie sheets and place in the freezer until firm. Take out and place in a large ziptop bag. Af.fix cooking label and place back in the freezer
ALEXIS NOTE: I also made these for the church and split with the neighbors. Next time I would add a little more flour they were a little runny. The trail mix I chopped up but it had a lot of raisins not my fav. Also the cook time was a little long for my oven I cut out about 2 minutes. The neighbor agreed with me loved them with out the raisins & nuts.
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My last was a little for me I was craving something and new I had oatmeal and a can of pumpkin on hand and you know how I love pumpkin :). This was so freaking good I had to cut it right up and take it to the neighbors :0.

CRUST:

1 c. flour
1/2 c. brown sugar
1/2 c. quick oatmeal
1/2 c. butter

Mix and press in bottom of 9"x12" pan. Bake at 350 degrees for 15 minutes.

FILLING:

2 c. canned pumpkin
2 eggs
1/2 tsp. cinnamon
1/4 tsp. cloves
1 c. canned milk
3/4 c. white sugar
1/2 tsp. ginger

Mix and pour over crust. Bake at 350 degrees for 20 minutes.

TOPPING:

1/2 c. pecans
2 tbsp. butter
1/2 c. brown sugar

Mix and sprinkle on top. Bake for 15 to 20 minutes more.

ALEXIS NOTE: I used the whole wheat flour and it was delish. The topping I tweaked a little bit. I didn't have pecans and wanted to add a little oatmeal in the topping. So I added some oatmeal and so whole wheat flour. Next time I'm going to cut the brown sugar in half because it really didn't need it. The rest was sweet enough. Also the canned milk I used condensed milk.

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