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Sunday, May 15, 2016

With Tongues of Fire...

Today we celebrate Pentecost! FIFTIETH day of Easter!  Happy Birthday Mother Church! Today I wanted to make a "red" meal to represent flames of fire, as descended upon the Holy Apostles and the Blessed Virgin.
This 'red' was delicious. However BAP and SSP were saying their tongues were on fire from dinner though they did still enjoy it.

Baked Parmesan Chicken
adapted from: "A Catholic Family Cookbook Recipes for Life"

1 cup rice krispie cereal
1 1/2 cups fresh grated Parmesan
1 t Italian Seasoning
Combine in a pie plate. Set aside.

2 (heaping) minced garlic
1 t dried thyme
1 T Italian seasoning
3/4 cup butter
Melt butter with garlic.  Stir in thyme and Italian seasoning. Pour in to a second pie plate.

3 large chicken breast halves.

Coat chicken in butter mixture.  Then cover in Parmesan-cereal mix.
Place in a well greased 9x13pan. Bake at 350 for about 45minutes.

Marinara
Made up as I went

1 (14oz) can diced tomatoes
1 (8oz) can tomato sauce (No salt added)
1 -2 T Italian Seasoning
1 T (dried) minced garlic
1 t honey
1 -2 t red pepper flakes  (made it fiery)
1/2 t salt
1 t fresh ground black pepper

Dump all ingredients in a small sauce pan.  Simmer on Low for about 20minutes until thickened. Pour over boiled and drained pasta (about 6-8oz worth). Serve under the chicken or on the side.

Thursday, May 5, 2016

Reminder of Childhood...BEST Ever Feast

When I was younger Mom made a lot of things from scratch.  I try and do the same.  Sometimes the recipe works out and other times it has failed for me. Mom made a recipe like this when I was younger (and before there was a bunch of us hanging off her apron). I made this recipe last week; it definitely brought back comforting memories.  It was THE best enchiladas ever. I have now found my go-to recipe.

Taco Enchiladas with Cornmeal Crepes
adapted from: http://www.melskitchencafe.com/taco-enchiladas-with-cornmeal-crepes/

Crepes (makes about14)
1 cup flour
1 cup cornmeal (corn flour...not corn starch)
4 eggs
2 cups milk

Taco Meat
1/2 red onion, diced
1 (3.5oz can) diced green chilies
1 lb ground beef
1 (16oz) can black beans, rinsed and drained
2 garlic cloves, minced
2 T chili powder
1 T cumin
garlic powder
onion powder
1/2-3/4 cup water

1 small can red enchilada sauce

4 cups shredded cheese

In a mixing bowl whisk crepe ingredients together until super smooth.  Pour by 1/3 cupfuls on to a greased frying pan.  Cook as if you would really thin pancakes. Remove to a plate (its okay to stack them).
In a frying pan, brown meat with onions and chilies (drain fat if needed). Stir in remaining ingredients let simmer for about 15minutes.
Preheat oven to 375.
Scoop 2 heaping tablespoons of meat filling in the center of each crepe.  Top with 1 T cheese. Roll up and place in a greased  9x13pan; They will be snug.  Top with remaining cheese and enchilada sauce. Cover with foil and bake 22-25minutes. Remove foil and let cheese get gooey (about another 7minutes.)

Sunday, May 1, 2016

Tea Parties

Growing up, my sister and I had the occasional tea party (even if all our brothers were included in the fun).  The other day I had the honor of watching my nieces and we had a tea party at Oma's house.  So much fun.  I made these first thing in the morning (as BAP got ready for school), so we were ready for our party at 930am.  They are so delicious...so hard to eat just one.

Cinnamon Chip Scones
adapted from: http://www.melskitchencafe.com/amazing-cinnamon-chip-scones-best-basic-scone-recipe/

3 1/2 cups flour
1/3 cup sugar
2 t baking powder
1/2 t baking soda
3/4 cup COLD butter, cubed
1 cup buttermilk
1/2 t vanilla
1/4 t almond extract (my addition)
3/4 cup cinnamon chips (the mini ones)
2 T butter, melted
1/4 cup sugar

Warm the oven to 400. In a food processor, cut butter into flour, sugar, baking powder and baking soda. Slowly pour in milk, vanilla and almond.  Remove to a lightly floured surface and fold in cinnamon chips.  Roll out and cut into scone shapes.  (Since our tea party was with the nieces, I used a donut holer). Place on a parchment lined cookie sheet. (This made about 28 small cakes). Brush with butter and sprinkle with sugar. Bake about 15-20minutes until lightly golden.

Sunday, April 17, 2016

Big Day for a Special Young Man

BAP received Our Lord in (First) Holy Communion
(On his 8th birthday!!)

Grandparents

Best Buddies

Some friends from school came

Friday, April 1, 2016

Aha! Let There Be Dinosaurs

Until now dinosaurs have been extinct.  However I recently made dinosaur eggs, aka "scotch eggs." Last summer my husband and I tried them for the first time, they are basically just a glorified hard boiled egg. Perfect (especially when you like your eggs and sausage together).

Scotch Eggs (Dino Eggs)
adapted from: http://www.ditchthecarbs.com/2014/07/30/paleo-scotch-eggs/

12oz sausage (I used Italian links), casings removed & divided into 6 lumps
6 medium eggs, boiled (for 7minutes) & peeled when completely cooled

Preheat oven to 350. Patty out each mound of sausage.  Place egg in the middle. Form sausage all the way around and put on a lined cookie sheet. Repeat 5 more times. Bake for 30 minutes.


Thursday, March 31, 2016

Five Easy Ingredients

My boys, husband and I really enjoy granola. It is great on top of yogurt, as cereal or snack or just anything else you can imagine. Recently I found this recipe and it just required 5 simple every day ingredients (plus a few add-ins as we desired).

Easy Peasy Granola Recipe
adapted from: http://www.superhealthykids.com/homemade-granola-only-5-ingredients/

6 cups oats (I used a combo of quick cooking and regular)
1/4 cup brown sugar
1/2 cup oil (I melted coconut oil)
1/3 cup honey
2 t vanilla

Combine oats and brown sugar. Melt together oil, honey and vanilla.  Pour over oats and sugar. Spread out on 2 parchment lined cookie sheets.  Bake at 350 for 30minutes....stirring occassionally. At 5minutes until it was time up I topped with 1 cup coconut (just to lightly toast it). Cook remaining 5minutes.  Remove from oven and stir in 1 cup craisins and 1 cup raisins. Cool and store in an airtight container.