It has been a quick and jam packed week here. Not only was Ryan out of town for two nights, but also we had numerous soccer practice, meetings at night, class, appointments. Needless to say, I didn't have the opportunity to audition many new dishes this week. I did make a new dish that the older kids discovered while visiting Ryan's parents this summer. They came home raving about chicken and rice burritos! Ryan loves burritos, and the filling ingredients looked good to me, so I gave it a shot. It was voted a keeper by everyone (though I knew the big kids loved it), and anything that makes a meal for tonight and one for the future in the freezer already has a leg up on the competition. When I put half the filling in the freezer, I also put enchilada sauce in the freezer in a separate container. That way, all I really will need on hand to make it are cheese and tortillas, both of which are almost always guaranteed to be in my fridge.
I was going to try to make a cinnamon roll recipe that called for mashed potatoes. Unfortunately I thought I could use leftover mashed potatoes, but it appears that I need to make them for the recipe because I need the water and everything that the potatoes are cooked in! Perhaps I will give those a go this week. If I do, I know the kids will be happy, and maybe my father might drop in if he smells the cinnamon rolls cooking. He just loves cinnamon rolls!
Happy cooking!
New Recipe
Chicken and Rice Burrito
Friday, September 7, 2012
Chicken and Rice Burritos
Ingredients
* 1/3 cup sliced green onions
* 1 garlic clove, minced
* 2 tbsp butter
* 7 cups shredded cooked chicken or turkey
* 1 tbsp chili powder
* 2 1/2 cups chicken broth, divided
* 1 16 oz jar salsa, divided
* 1 cup uncooked long grain rice
* 12 oz shredded cheese, divided
* 12 tortillas (or more depending on how big you make your burritos)
* 10 oz jar enchilada sauce
Directions
1. In a skillet over medium heat, saute the green onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup of chicken broth and 3/4 cup salsa. Heat through, set aside.
2. In a medium saucepan bring rice and remaining broth to a boil. Reduce heat, cover and simmer for 20 minutes. Stir in the remaining salsa, cover and simmer another 5 minutes or so.
3. Stir the rice and chicken mixtures together. Add 2 cups of the shredded cheese to mixture. Spoon burrito filling onto each tortilla. Fold sides and ends over the filling, then roll into a burrito.
4. Arrange burritos in 2 ungreased 13 x 9 baking dishes. Cover with enchilada suace, then sprinkle with remaining cheese. Cover and bake at 375 degrees for 15-20 minutes.
Notes
Feel free to add olives or other ingredients you and your family will enjoy. Also, the chicken, rice and cheese mixture freezes beautifully. Freeze it before putting the filling into the tortillas. Make the filling, and get 2 meals plus leftovers for lunch!
Friday, August 31, 2012
August 31, 2012
What a week this has been! School started for the kids, and my class began yesterday evening. So, looking at the school calendars and the sports calendars, and the other family activities, I begin to think to myself, how can I get ahead of this busy-ness? Well, I can cook. So, I defrosted my freezer intent on filling it back up with meals instead of icy shelves. Hannah suggested we have a ham the night before school started, so that sealed the deal.
From the ham we enjoyed Sunday dinner, a second dinner in the week (Hurry up Ham) and enough diced ham for 5 more meals of the perennial favorite. I couldn't bring myself to use the meaty ham bone and make soup, so I actually freecycled it! The woman who picked it up Sunday night was so appreciative, I even got a thank you email later in the week telling me all about the soup she made! So, there... prep for 5 dinners into my freezer.
On Tuesday I decided to roast chicken so that I could make dinner, and then use the rest of the meat for another recipe that our family loves (Buffalo Chicken Lasagna). Chickens were on sale, so I measured my oven and found that I could fit four chickens in at once. I know, I know...four roast chickens???? But think of the future meal possibilities!!! The time investments now (though to be honest, the oven itself did most of the work) will yield me free time and meals in the future! So, I roasted the chickens, spent time pulling off all the meat, and then prepared everything to freeze three buffalo chicken lasagna meals, five chicken with mushroom sauce meals, prepped for Thursday's dinner, and made my favorite cranberry chicken salad! I was tired of cooking that afternoon, so then we had pulled chicken sandwiches for dinner. :) So many meals. Not to mention the fresh chicken stock, and the immense satisfaction from having great dinners in the freezer.
Of course, I also wanted to get ahead on lunchbox desserts. I made 2 batches of cookies- ranger and oatmeal chocolate chip. Finally, there is the one new recipe this week! The oatmeal chocolate chip cookies were based on an oatmeal raisin cookie recipe from Ryan's family, adjusted for my goal of incorporating chocolate chips.
Before I leave you with the link to the new cookie recipe, I did want to remind you of the Recipe Archive. My younger sister called me this week and asked around when I had first made Chicken Parmesan Meatball Subs and Sloppy Joe's. She was trying to find the recipes using the weekly archive! She wasn't aware of the actual recipe archive!!! The archive has a full listing of all the recipes listed alphabetically by type or recipe. The link to the archive is listed both at the top of the page as well as on the side bar. If you are having trouble determining your meal plan for this week, why not take a look at the archive - you just might get inspired!
New Recipe
Chewy Chocolate Chip Cookies
From the ham we enjoyed Sunday dinner, a second dinner in the week (Hurry up Ham) and enough diced ham for 5 more meals of the perennial favorite. I couldn't bring myself to use the meaty ham bone and make soup, so I actually freecycled it! The woman who picked it up Sunday night was so appreciative, I even got a thank you email later in the week telling me all about the soup she made! So, there... prep for 5 dinners into my freezer.
On Tuesday I decided to roast chicken so that I could make dinner, and then use the rest of the meat for another recipe that our family loves (Buffalo Chicken Lasagna). Chickens were on sale, so I measured my oven and found that I could fit four chickens in at once. I know, I know...four roast chickens???? But think of the future meal possibilities!!! The time investments now (though to be honest, the oven itself did most of the work) will yield me free time and meals in the future! So, I roasted the chickens, spent time pulling off all the meat, and then prepared everything to freeze three buffalo chicken lasagna meals, five chicken with mushroom sauce meals, prepped for Thursday's dinner, and made my favorite cranberry chicken salad! I was tired of cooking that afternoon, so then we had pulled chicken sandwiches for dinner. :) So many meals. Not to mention the fresh chicken stock, and the immense satisfaction from having great dinners in the freezer.
Of course, I also wanted to get ahead on lunchbox desserts. I made 2 batches of cookies- ranger and oatmeal chocolate chip. Finally, there is the one new recipe this week! The oatmeal chocolate chip cookies were based on an oatmeal raisin cookie recipe from Ryan's family, adjusted for my goal of incorporating chocolate chips.
Before I leave you with the link to the new cookie recipe, I did want to remind you of the Recipe Archive. My younger sister called me this week and asked around when I had first made Chicken Parmesan Meatball Subs and Sloppy Joe's. She was trying to find the recipes using the weekly archive! She wasn't aware of the actual recipe archive!!! The archive has a full listing of all the recipes listed alphabetically by type or recipe. The link to the archive is listed both at the top of the page as well as on the side bar. If you are having trouble determining your meal plan for this week, why not take a look at the archive - you just might get inspired!
New Recipe
Chewy Chocolate Chip Cookies
Chewy Oatmeal Chocolate Chip Cookies
Ingredients
* 1 cup flour
* 3/4 tsp baking soda
* 1/2 tsp salt
* 3/4 cup shortening
* 1 1/3 cup packed brown sugar
* 2 eggs
* 1 tsp vanilla
* 2 cups uncooked old fashioned oats
* 1 cup chocolate chips
Directions
1. Mix the flour, baking soda and salt.
2. Cream the shortening and sugar. Add the eggs and vanilla.
3. Mix in the flour mixture.
4. When well combined, add the oats and the chocolate chips.
5. Place the cookie mix in the fridge for an hour or two, this will help them spread less when you cook them.
6. Place the cookies on a parchment lined cookie sheet, and cook for approximately 10 minutes in a 350 oven. Let the cookies cool about 2 minutes on the cookie sheet before moving them to a rack to finish cooling.
Notes
I wanted an oatmeal chocolate chip cookie, but didn't have a good recipe. So I used a recipe from my grandmother-in-law as a base. I had to omit the nutmeg and the cinnamon, and whoops! I have to admit - I forgot the salt! I left the salt in the ingredients listing, because I probably will add it next time I make these. Also, I only had 2/3 cup of shortening, so I made up the difference with butter. All in all, they came out scrumptious, though a tiny bit flat. Don't expect these cookies to be thick and plump, but they will be tasty! The kids are excited to have these as a choice for their lunchboxes!
Friday, August 24, 2012
August 24, 2012
What? Are you sure? Really...school begins on Monday???? Oh my! Today Owen met his 3rd grade teacher and dropped off his supplies all while Hannah was busy with 6th grade orientation at the middle school. I've know that she was going to head off the middle school this year, but it is really here now. Hannah is definitely ready and excited. And Owen is the over half way through elementary school - I think I need to sit down! Not to be outdone by his siblings, Liam is enrolled in tot co-op two mornings a week! Three different schools for my three favorite kids. I better get ready.
Ryan has been working so hard this entire summer, he took this "last week of summer" off. We had a fabulous stay-cation. Monday: visit to the zoo. Tuesday: trip to the movies. Wednesday: fun at the bowling alley. Thursday: tour of the Jelly Belly warehouse (and a stop in the retail store). Friday: time at the pool. All in all, I'd say it was a great week, capping off a fantastic summer.
Because we were busy enjoying time as a family, we didn't try out too many new dishes. I did create a new chicken dish with what was on hand one night, and everyone voted in a keeper.
Tonight we tried something I had seen on Pinterest, but it hardly qualifies as a recipe. One box of Betty Crocker Angel Food Cake mix and one 20 ounce undrained can of crushed pineapple. Mix the two together (it will foam), put in an ungreased tube pan, and cook 35 minutes in a 350 degree oven. Let it rest upside down, on the neck of wine bottle if you have one on hand. Once cool, cut with a serrated knife and enjoy. Owen and I loved it, but no one else wanted to try it. If you like pineapple and angel food cake, maybe give it a try!
School is back in session - sharpen those pencils!
New Recipes
Skillet Lime Chicken
Ryan has been working so hard this entire summer, he took this "last week of summer" off. We had a fabulous stay-cation. Monday: visit to the zoo. Tuesday: trip to the movies. Wednesday: fun at the bowling alley. Thursday: tour of the Jelly Belly warehouse (and a stop in the retail store). Friday: time at the pool. All in all, I'd say it was a great week, capping off a fantastic summer.
Because we were busy enjoying time as a family, we didn't try out too many new dishes. I did create a new chicken dish with what was on hand one night, and everyone voted in a keeper.
Tonight we tried something I had seen on Pinterest, but it hardly qualifies as a recipe. One box of Betty Crocker Angel Food Cake mix and one 20 ounce undrained can of crushed pineapple. Mix the two together (it will foam), put in an ungreased tube pan, and cook 35 minutes in a 350 degree oven. Let it rest upside down, on the neck of wine bottle if you have one on hand. Once cool, cut with a serrated knife and enjoy. Owen and I loved it, but no one else wanted to try it. If you like pineapple and angel food cake, maybe give it a try!
School is back in session - sharpen those pencils!
New Recipes
Skillet Lime Chicken
Skillet Lime Chicken
* 3-4 chicken breasts
* 1 tsp salt free seasoning (I used SW flavored Mrs. Dash)
* 1/4 tsp cayenne pepper
* 1 tsp black pepper
* 1/2 tsp dried cilantro
* 1/4 tsp salt
* 1/2 cup fresh lime juice
* 1/4 cup olive oil
* 4 cloves garlic, minced
* 1 tbs butter & 1 tbs oil
Directions
1. Mix salt free seasoning, cayenne pepper, black pepper, cilantro, and salt. Set aside.
2. Whisk together lime juice, olive oil and garlic.
3. Sprinkle the dry rub on both sides of the chicken breasts. Place the chicken in a zip-top bag or glass container. Pour the liquid marinade over the chicken, and place in the fridge to marinate for 1-2 hours.
4. Melt butter and oil in large saute pan on medium to medium high. Once melted, add the chicken to the pan and brown the chicken for 3 minutes per side.
5. After the chicken is browned, add the marinade to the pan. Bring to a boil (this will be quick), then lower the heat to medium or medium low. Cover the pan, and let the chicken simmer 7 to 8 minutes. Flip the chicken, and then let it simmer another 6-7 minutes. The chicken is ready when it is cut into and the juices run clear.
6. Serve and enjoy!
Notes
I had some fresh lime juice that I wanted to use, so I came up with this recipe. It is funny to use Mrs. Dash and then add salt, I know! But I was trying some flavors, and this is what was created. Feel free to leave the salt out if you'd like.
Everyone loved the prominent lime flavor of the chicken, and it reheated well the next day to be devoured again at lunch!
Friday, August 17, 2012
August 17, 2012
I actually don't have much time to post...the kids are just about to come home after having been gone for over a week - I am so glad to have them back!
This week we did make a few new dishes, and here are the keepers! Have a great week!
New Recipes
Soy and Lime Glazed Salmon
Chicken Enchilada Pasta
Peanut Butter Cupcakes with Dark Chocolate Frosting
This week we did make a few new dishes, and here are the keepers! Have a great week!
New Recipes
Soy and Lime Glazed Salmon
Chicken Enchilada Pasta
Peanut Butter Cupcakes with Dark Chocolate Frosting
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