When You Have Snow Outside...Must Make Some For Inside

Winter is definitely here.  We have SO MUCH snow. I am actually getting sick of it. Today I thought I would try and make some yummy snowball treats for the boys after school snack....Popcorn balls.

Popcorn "SnowBalls"
adapted from: http://lifemadesimplebakes.com/2014/04/popcorn-snowballs/

1/4 margarine
1 (10oz) bag mini marshmallows

1/2 cup (unpopped popcorn - pop in an air popper (place in a large bowl)
1 cup M-Ms

In a large non-stick pan melt margarine. When it is almost fully melted stir in the marshmallows. Coat them with the melted margarine.  Continue stirring until just melted and smooth.  Pour over popcorn; stir to coat. Toss in the M-Ms. Stir. With buttered/greased hands, form popcorn mixture into 15 balls. Place on parchment paper to completely cool. Enjoy!

Wowzers...Delicious

I apologize for the long hiatus.  Life has been just busy, between school and travel and more school and just being plain busy. Time has escaped.  These meatballs are DA BOMB. They are so delicious; I cannot wait to make them again soon.

Bacon Wrapped BBQ Meatballs
adapted from: http://mypinterventures.com/bacon-wrapped-bbq-meatballs/

1 lb ground beef
1 lb ground pork
1/2 lb thick peppered bacon (about 25slices)
2 eggs
1 1/2 cup oats
3 cloves garlic, minced
1 T onion powder
25 cubes sharp cheddar cheese
1/2 - 1  cup BBQ sauce

In a stand mixer or in a large bowl, mix together ground beef, ground pork, eggs, oats, onion and garlic.  Form into  25 balls. Put a dent in each one and place in cheese cube. Seal up. Wrap with bacon slice.  Place in a well greased 9x13pan.  Brush with BBQ sauce. Bake  at 350 for 20 minutes. Brush with more BBQ sauce and return to oven and bake for another 5minutes. Brush again before serving.  Serve with scalloped au-gratin potatoes and a green salad.

Calling All Soup-er Heroes Take 2

It has been rainy and miserable the last couple weeks.  I finally was fed up with it and decided to make soup.  I was holding out as long as possible since I don't want to think about Fall being here already.  This soup is a remake of this one....this time it was even better.  My boys loved it. If they could bring HOT soup in their lunches, they would have definitely brought this warming soup.  BTW these two superheroes loved this soup.

Njnja Dragon (BAP) & Cap'n America (SSP)

Soup-er Hero Soup

adapted from: http://www.apinchofjoy.com/2012/01/superhero-cheeseburger-soup/

3/4 cup chopped onion

2 large carrots, peeled and shredded

1/4lb bacon, chopped

1/2 lb ground beef

1 t pepper

4 cups beef broth

1 1/2 cups half and half

2 T unsalted butter

2 boxes Loaded Baked Potato mix 

2 cups cheddar cheese, shredded

In a 2quart pot cook bacon.  Remove bacon and grease. Stir in ground beef, onion and carrots with pepper. Cook until thoroughly cooked, crumbled and onions are translucent.  Pour in broth with butter and potatoes from the mix. Cover and boil about 25 minutes (until potatoes are softened and cooked). Slowly sprinkle in powder from the potato mix. Stir well to combine then incorporate half and half about 1/2 cup at a time.  This powdered mix with thicken your soup.  Serve with cheese and bacon bits sprinkled on top.

Mmm....Meatball Madness

When my husband is out for the evening, I think my go-to recipe ideas always involve meatballs of some sort. I have made this recipe numerous times and every time it is a huge hit (I am not sure why I always forget to share it.) I put my own spin on the rice too. Perfect!

Teriyaki Meatballs

adapted from: http://www.tasteofhome.com/recipes/teriyaki-meatballs

meat
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1/4 cup pineapple juice
1/2 cup oats
1 t ground ginger
1/2 t garlic powder
sprinkle of salt
1 lb ground beef

sauce
2 T toasted sesame oil
1/3 cup coconut oil, melted
drop of red chili oil (optional)
1/2 cup soy sauce (I use GF tamari)
1/4 cup honey
3 T wine vinegar
1 t garlic powder
1 t ground ginger

1 (20oz) can pineapple tidbits, drained (but save juice)
1/2 green bell peppers, roughly chopped
3T pineapple juice
3 cups cooked rice
1 T butter

Preheat your oven to 400. Grease a 9x13pan. In a large bowl kneed together all the meatball ingredients. Let it rest. Place all sauce ingredients in the blender and whiz it together until emulsified.  Pour some of the sauce in the bottom of the pan. Shape the meat into 20 meatballs and place in the pan. Pour rest of the sauce over all (turning to coat). Bake for 25minutes. Before serving turn the meatballs.  While meatballs are baking melt the butter in a large skillet, add rice. Toss to coat with bell peppers and pineapple with juice. Continue to stirring until slightly browned.  Serve meatballs on top.

Comfort of Comforts

Growing up, my husband's mom often made a similar meal for dinner (however she used bone-y chicken).  Recently my sister in law (husband's sister) sent me this re-do recipe of the same comforting dish.  I made it shortly thereafter.  We all loved it. It definitely pleased this picky crowd!

Chicken Rice Casserole
adapted from: http://www.simplyrecipes.com/recipes/chicken_and_rice_casserole/

2 1/2 lbs boneless, skinless chicken thighs (cut up)
salt/pepper/onion/garlic (I used Alpine touch)
olive oil
butter
medium onion chopped
4 cloves garlic, minced
1/2 lb mushrooms, sliced
1 1/2 cup chicken broth
1/4 cup sour cream
3/4 cup UNcooked rice, rinsed well

Heat oven to 375.  Grease a 2 qt pan well. Spread rice on the bottom.  In deep skillet melt about 1T each butter and olive oil. Brown chicken pieces (no worry to cook all the way) with onion and garlic. Remove from heat and place in a bowl. Cook mushrooms until liquid comes out and they are browned. Stir in mushrooms into chicken/onion/garlic mixture.  Spread evenly over rice. In a measuring cup or another bowl combine broth and sour cream.  Pour over all.  Cover tighly with foil and bake 45minutes until all the liquid is absorbed. Enjoy!

Take The Chill Off

Over the weekend my husband was making beer, it was the last day of warm weather (80s). Today is bitterly cold  so it reminded me that I need to post this amazing recipe I made for pairing with his brewing.

Perfect Chili
adapted from: http://thepioneerwoman.com/cooking/frito-chili-pie/

2 lbs ground beef (I used half elk)
1 onion, diced
garlic
1 (10oz) can Enchilada Sauce, medium heat
1 can diced tomatoes with chilis
1 (12oz) bag frozen corn niblets
1/2 t salt
1-2 T ground cumin
2 T chili powder
1 (29oz) can western style chili beans

Brown ground beef with onions and garlic. Stir in salt, cumin and chili powder.  Pour into a greased large crockpot. Stir in beans, tomatoes, corn and enchilada sauce.  Cook on HIGH for 4hours. Serve with fritos, cheese and sour cream. Delish!!

Beet The Heat

Lately it has been over 90 degrees outside. Even though I enjoy the warmth of the sun, I don't particularly like it when the temperatures soar for extended periods of time.  However I am glad we live it a place where it cools down at night and we can at least get a little reprieve.  I made this beet recipe...it was so refreshing.

Pickled Beets
adapted from: https://aiplifestyle.com/quick-pickled-beet-salad/

4 (medium to large) beets, peeled and cut into quarters
1T Orange zest
1/3 cup balsamic vinegar (I had one infused with honey)
1 red onion, cut into rings then in half and half again (so quarter moons) - my addition

Cover beets with water in a sauce pan. Boil for about 25minutes. Drain and place in a (non-metal) bowl.  Stir in remaining ingredients. Cover and refridgerate for several hours.

Celebrate Every Day

Today would be my grandpa's birthday.  There is rarely a day that I don't think of he and grandma.  I miss them both.  Grandpa and Grandma always found a reason to celebrate family.  It often times involved taking us to a favorite Chinese restaurant.  So good.  Today I want to share a recipe that reminded me a lot of those special times.

Mongolian Beef over Noodles
adapted from: http://barefeetinthekitchen-recipes.blogspot.com/2016/06/mongolian-beef-recipe.html

8oz angel hair noodles, cooked and cooled (I used thin rice noodles)
1 pound (tenderloin) steak, thinly slliced against the grain - marinated for 45minutes in this sauce
green onions, diced
garlic, minced about 1 T
ginger, chopped about 1 T
1 package angel hair cabbage shreds
2 cups sugar snap peas

In a large deep non stick skillet, drizzle in some olive oil and coconut oil.  As the oil begins to shimmer and get hot, add the meat (with the marinade). Brown quickly.  Add garlic, ginger and green onions. Toss around until well coated and starting to wilt. Stir in peas. Repeat. Lastly toss in the noodles.  Heat until completely hot.  Serve in wide mouth bowls.  Delish!

Throw It Together & What Do You Get...

Throw It Together & What Do You Get....Jell-O Salad (well, sort of).  Today is my father in law birthday.  This recipe reminded me of him.  Not lettiing good leftovers go to waste, we wanted to try something new and different (spur of the moment).  Don't let the weird combination of ingredients fool you, this recipe is good.

Lemon-Lime Jell-O Salad
adapted from: http://www.momontimeout.com/2014/06/lemon-lime-jello-salad-recipe/

1 (3oz) lime jello
1 (3oz) lemon jello
1 (0.25oz) pkg unflavored gelatin
2 cups hot water
1 (14oz) can sweetened condensed milk
1 (8oz) can crushed pineapple (drained slightly)
1 (16oz) carton cottage cheese (small curd would be best)
1 cup mayonnaise

Grease a 9x13pan.  Combine all ingredients together (first the jello, gelatin and water until gritty-ness is gone); stir well.  Pour into pan.  Cover and chill at least 2 hours until firm.  Serve directly from fridge (nice and cold).  Store in the fridge too.

An Abundance of Blessings

Last weekend my parents, a few siblings as well as my sister and her family all joined us for dinner.  It was a lot of fun having everyone here.  We had a lot of fun.  I made these strawberry rhubarb bars...they were a hit. Definitely eating one for breakfast!  Today being Father's Day I thought I would share this recipe, since Dad, my husband and his dad all love rhubarb.

Irresistible Strawberry Rhubarb Bars
adapted from: http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/

3 cups quick oats
1 cup brown sugar
12 T butter, melted (I used 1 stick butter and 4T coconut oil)
2T cornstarch
2T sugar
2 cups rhubarb, diced small
2 cups (1lb worth) strawberries, diced small

Preheat oven to 375.  In a bowl combine oats, brown sugar and butter.  In another bowl combine remaining ingredients.  Pour almost all (minus 1 cup) of oat mixture into the bottom of a well greased 9x13pan (line with greased parchment too). Press into the bottom to form a crust.  Top with berries-rhubarb mixture.  Sprinkle last cup of oat mixture on top.  Bake about 30-40minutes. Cool on counter slightly.  Cover and chill in fridge (store for later too).  These bars slice better when cold, as well as tasting delicious!

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.)

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.

Getting Ready

Hope your Lent was blessed.  Tomorrow is Easter, and we are so excited. BAP and SSP informed me that Easter is not all about the bunny and all the candy....it is about Jesus rising from the dead (yay, parenting win!-self five).  We are blessed that we have the opportunity of celebrating with both sides of the family.  In the morning we will host my husband's family for breakfast at our house and in the afternoon/evening we will be with my folks.  Here are the breakfast treats that I have made, froze and then will serve on Easter morning. I thought individual "cups" would be a fun twist on the traditional "big pan style."

Scrambled Egg Cups
inspired by: http://www.sixsistersstuff.com/2015/03/scrambled-egg-breakfast-muffins.html

30 (medium) eggs
2 cups sausage, browned with an finely chopped onion and crumbled
6oz cheese, finely shredded

Preheat oven to 350. Grease 24 standard size muffin tins, as well as 24 mini muffin tins.  Place about 1 T meat mixture into each standard muffin well (and a 1 t in each mini), top meat with a pinch of cheese. Beating one egg at a time pour into standard muffin tin.  Then beat the remain 6 eggs together and pour slowly into the mini wells.  Bake large muffins for 25minutes and smaller for 15minutes.  After they cool slightly. Pop muffins out onto a cooling rack.  Cool completely. Freeze. Pop in the microwave or a just warm oven to reheat when serving.

Easy Peasy Coffee Cake
adapted from: http://lecremedelacrumb.com/2014/09/cake-mix-sour-cream-coffee-cake.html

1 pkg cake mix (I picked spice, recipe says yellow)
1 egg
1 cup sour cream
1/4 cup applesauce (recipe says melted butter)
1 t vanilla

crumble topping (cut together with a pastry cutter)
1 1/4 cups flour (I like quick oats)
2/3 cup brown sugar
1/2 cup sugar
1/2 t salt
1 t cinnamon
1/2 cup butter, shredded

Preheat oven to 350.  Line 24 muffin tins with cupcake liners. In a mixer combine cake mix, egg, sour cream, applesauce and vanilla.  Put 3 T batter in each muffin well. Sprinkle with some streusel. Top with 2 T more batter. Sprinkle with more streusel. Bake according to the cupcake directions on the box (about 20 minutes). Cool and freeze too. Warm in a low temperature oven, when ready to serve.

I Like To Move It....

A few weeks back a dear friend and her family was moving to a new house.  Since they packed away their kitchen, I offered to make them dinner.  This recipe fit the bill, as it is both meatless (for a Friday) and packed with flavor.  I hope you enjoy as much as we have.  Serve with pretzels.

Cheesy Broccoli-Cauliflower Soup
my own recipe (though I did get inspiration from a few recipes)

2 medium onions, diced small
1 lb carrots, peeled and shredded
1 T olive oil
1 T butter
1 t Seasoned salt
1/2 t fresh ground pepper
1 t Dijon mustard (non-grainy kid)
1 pkg (12-16oz) broccoli florets, lightly steamed & chopped
1 pkg (12-16oz) cauliflower florets, lightly steamed & chopped
8 cups vegetable broth
4 cups whole milk, mixed with 1/4 cup cornstarch
1 pkg (8oz) instant mashed potatoes (I used roasted garlic flavor)
2 (5.2oz) Garlic-Herb Boursin cheese blocks, broken up

In a large stock pot, saute onions and carrots wth the oil and butter.  When these are becoming translucent and soft, stir in salt, pepper and Dijon until fragrant.  Pour in broth along side of the broccoli and cauliflower.  Simmer until super soft (mashable).  Remove chunks and puree in the blender (or use your handy immersion blender-if you don't have one, I highly recommend). Return to pot along with the milk mixture.  This mixture will now thicken ever so slightly.  Slowly incorporate mash potato flakes.  Heat just until hot (but not boiling) then remove from heat.  Stir in cheese.  Serve with shredded Cheddar cheese (and crumbled bacon bits, if desired).

Luck O' Leprechaun

Are you wearing your green today? Neither am I! As I am not Irish, I don't care to sport such nonsense (though BAP and SSP will).  I may or may not have a green shamrock drawn on my hand or a piece of paper.  However, I really enjoy making reuben sandwiches for this feast day. I thought soup sounded better this year, so I tried this with rye bread croutons.

Reuben Soup
adapted from: http://peaceloveandlowcarb.com/creamy-reuben-soup-low-carb-gluten-free/

1 medium onion, diced
2 celery stalks, chopped
2 large garlic cloves, minced
3 T butter
1lb corned beef (I am using Pastrami), chopped up
32oz beef stock
1 cup sauerkraut
1 t sea salt (omit)
1 t caraway seed
3/4 t black pepper
2 cups heavy cream
1 1/2 cups swiss cheese, shredded

Saute onion, celery and garlic until softened and clearish.  Transfer to a slow cooker. Add meat, stock, sauerkraut, salt, caraway and pepper.  Cover and cook on HIGH for 4.5hours. Add remaining ingredients and cook for an extra hour.

One Dish Wonder of Wonders

I made this dish the other night....it was delicious.  I served with steamed cauliflower.  Though it is not a very colorful meal.  It is just amazing.  The boys LOVED the chicken portion though they were unsure of the rice and cauliflower.

Lemon Herby Chicken Dish
adapted from:  http://lecremedelacrumb.com/2015/06/one-pot-lemon-herb-chicken-rice.html

3 large boneless skinless chicken breasts, halved (or 6 breast halves)
1/4 cup lemon juice
3 cups water with 1t chicken boullion mixed in
Italian seasoning
fresh ground pepper
1 1/3 cups uncooked rice
6 T butter

Preheat your oven to 350. Grease a 9x13 pan well. Put rice in the bottom. Top with chicken  pieces; sprinkle with Italian seasoning and pepper.  Meanwhile in a saucepan, heat the water with lemon juice, 1T more Italian seasoning, boullion and butter to a boil (and dissolving butter).  Pour boiling liquid over chicken and rice.  Cover tightly (don't peak until the last 5-7 minutes until finish time with foil and bake for about 1 hour.

Friday Night Fixings

Its that time of year again. Meatless meals at least once a week.  Though we are called to eat meatless every Friday, Catholics are most often thought of just eating meatless Fridays during Lent. I made this recipe last week.  We just loved it.

Clam Chowder
inspired by: http://www.simplyrecipes.com/recipes/clam_chowder/  & http://www.fortheloveofcooking.net/2008/12/clam-chowder.html

2 T (garlic infused) olive oil
1 onion, diced
2 (6.5oz) cans clams, drained (save juice)
3 cups vegetable broth
2 cups half-n-half mixed with 3T cornstarch
2-3 large Yukon gold potatoes, peeled and diced small
bay leaf
1t dried thyme
1/2t black pepper
1 t Cajun spice blend (Old Bay works well)

Saute onion in the oil. Pour in broth.  Add potatoes, thyme, bay leaf, black pepper and Cajun spice blend. Boil.  Reduce to a simmer. Cover and cook until potatoes are just softened about 25minutes.  Add clams, clam juice and half-n-half mixture.  Just let thicken and warm thoroughly.  Serve.

Tricked Them Again!

I successfully did it again.  I tricked the boys into eating something healthy for them.  Even though this recipe is not meatless, I am sure that you could add a can of beans in place of the meat and it would taste just as good.  BAP, SSP and my husband had their "sloppy" over burger and/or hot dog buns.  I just used chips and used it as a dip for me.  Perfecto!

BBQ Lentil Sloppy Joes

adapted from: http://www.thereciperebel.com/sc-beef-lentil-bbq-sloppy-joes/

1 lb ground beef

1 small onion, finely chopped

1 small zucchini shredded (or carrot), omit if desired

3/4 cup split lentils, dry

1 1/2 cups water

1 cup ketchup

1 t salt (I used 1/2 t Seasoned salt)

4 T apple cider vinegar

1/2 cup BBQ sauce

1 t (heaping) minced garlic

2 T Worchestershire sauce

1/3 cup brown sugar

red pepper flakes, optional

Add all ingredients to a greased crockpot pot.  Stir.  Cover and cook on LOW for 8hours.

Simple Delicious Buttery Goodness

Last week we had some friends over for dinner.  As it was a Friday and we go meatless on Fridays, I thought I would try my hand at making shrimp tacos.  Delicious! The shrimp were so buttery and delicious...I think (rather, I know) I could have eaten a lot more than just two tacos.  Simple and delicious.

Perfect Fiesta Shrimp
adapted from: http://www.kevinandamanda.com/recipes/dinner/firecracker-shrimp-tacos-with-avocado-corn-salsa.html

1.5lbs raw shrimp, peeled and deveined
3T Cholula Hot sauce
1/3 cup olive oil
1T sugar
1 t salt
8 garlic cloves, roughly minced (big chunks are good)

Salsa
1/2 cup onion, diced
1 can tomatoes with chilies
1 T lemon juice
1 T chili powder
1 T  cumin

Place hot suace, olive oil, sugar, salt and garlic in a large zip bag.  Add shrimp. Squish around so all the shrimp is coated. Place in the fridge to marry a bit.
Meanwhile wihile shrimp is marinating, saute onion with some oilve oil in skillet.  Pour in the tomatoes, lemon juice, cumin and chili powder.  Stir around so everything is well incorporated. Cook on med-low until the liquid is evaporated.
Serve with flour tortillas, crunchy corn shells and shredded cabbage (and grated cheese if you like). I made Spanish rice as a side dish too. Use avocado if you like too

Mexican Feast

Happy Feast Day of Our Lady of Guadalupe!  Growing up we always celebrated Our Lady's Feast Day with a Mexican meal (tacos, nachos, enchiladas or something).  I thought this recipe was perfect. BAP and SSP made this with my dear husband (who insisted I have a night off from the kitchen).  It was so glorious and delicious.

Chicken Tamale Pie
adapted from: http://www.jocooks.com/bakery/pies-bakery/chicken-tamale-casserole/

Crust
1/2 cup cornmeal
2 T sugar
1 T baking powder
1 egg
5 T butter, melted
1/3 cup buttermilk
1 cup creamed corn
1 can (8oz) corn

Topping
2 cups cooked chicken (I put 3 chicken breast halves in the crockpot with 1/2 cup salsa and 1t cumin powder...cook on HIGH 3hours....shred)
1 cup Pepper Jack cheese, shredded
1 cup Sharp cheddar
1 (10oz) can red enchilada sauce

Preheat oven to 400. Mix crust ingredients together well.  Pour into a well greased 8inch square pan. Bake for 25minutes. Remove from oven....pierce all over the top.  In a bowl combine 1/2 the enchilada sauce and chicken together.  Pour the other half of enchilada sauce all over the cornbread. Top with chicken mixture. Place cheese on top.  Bake for another 15minutes until cheese begins to melt and get gooey. Remove from oven to pot holder and let rest 5minutes to cool slightly.  Serve with sour cream and additional salsa.