Here's some good looking soups from pillsbury.com. Will you be making soup?
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| Chicken Tortilla Soup |
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| Chicken and Gnocchi Soup |
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| Cheesy Chorizo Chili |
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| Two Bean Minestrone |
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| Cheesy Potato Soup |
Saturday, March 24, 2012
slow cooker soups
Tuesday, March 13, 2012
Lentil Chili
Well, another 'Meatless Monday' has come and gone successfully. I'm really starting to get the hang of this thing- and I'm happy to report that the boys are adjusting well!
Breakfast: Fruit smoothies
One part fruit, one part orange juice, one part vanilla yogurt (about a quarter cup each) and one banana blended until smooth.
Lunch: Macaroni and Cheese
Cheap and easy- from the box. Hey, sometimes you just need simple!
Dinner: Lentil Chili served over baked potatoes
This chili is vegan, unless you add cheese and sour cream as a garnish. I adapted it from this recipe and served it over baked potatoes, although it would be a filling meal on its own.
Now, I am a big fan of beans. My favorite by far though, is the lentil. They are relatively simple to make. They require little prep- you don't need to soak them like you have to with other dry beans which makes the cook time way faster (they cook in less than an hour). And they provide a rich meaty texture and taste. They'll fill you up because they are the second highest source of protein found in veggies, legumes, or nuts (behind only soy)! They are also rich in fiber, vitamin B1, iron, and folate (source). You can find them in the grocery store with other dried beans and often times in bulk sections.
1 medium onion, diced
2 cloves garlic, minced
2T chili powder
1t dry oregano
1/8t cayenne (more or less depending on your spice level)
1 cup brown lentils, washed
1/4c red lentils, washed
56 ounces vegetable broth
8 ounces tomato sauce
1/2 cup sliced green onion (more or less depending on your taste)
6 ounces sliced black olives, drained
12 ounces roasted red peppers, drained and chopped
Optional garnishes: lime slices, shredded cheese, sour cream, more olives and sliced green onion
Enjoy!
Breakfast: Fruit smoothies
One part fruit, one part orange juice, one part vanilla yogurt (about a quarter cup each) and one banana blended until smooth.
Lunch: Macaroni and Cheese
Cheap and easy- from the box. Hey, sometimes you just need simple!
Dinner: Lentil Chili served over baked potatoes
This chili is vegan, unless you add cheese and sour cream as a garnish. I adapted it from this recipe and served it over baked potatoes, although it would be a filling meal on its own.
Now, I am a big fan of beans. My favorite by far though, is the lentil. They are relatively simple to make. They require little prep- you don't need to soak them like you have to with other dry beans which makes the cook time way faster (they cook in less than an hour). And they provide a rich meaty texture and taste. They'll fill you up because they are the second highest source of protein found in veggies, legumes, or nuts (behind only soy)! They are also rich in fiber, vitamin B1, iron, and folate (source). You can find them in the grocery store with other dried beans and often times in bulk sections.
Lentil Chili
Ingredients...
1T extra virgin olive oil1 medium onion, diced
2 cloves garlic, minced
2T chili powder
1t dry oregano
1/8t cayenne (more or less depending on your spice level)
1 cup brown lentils, washed
1/4c red lentils, washed
56 ounces vegetable broth
8 ounces tomato sauce
1/2 cup sliced green onion (more or less depending on your taste)
6 ounces sliced black olives, drained
12 ounces roasted red peppers, drained and chopped
Optional garnishes: lime slices, shredded cheese, sour cream, more olives and sliced green onion
Directions:
In a large Dutch oven or stew pot, heat oil over medium heat. Add onion and sautee until they start to soften. Add garlic and sautee another minute. Add chili powder, oregano, and cayenne stirring constantly for another minute or until the spices are fragrant. Add broth, tomato sauce, and lentils. Bring to a boil, then reduce to a simmer. Cook until lentils are soft (over an hour). When lentils are soft add green onion, chopped red pepper, and olives and simmer for another 20 minutes. Enjoy!
Friday, March 9, 2012
Crock Pot Chicken
I found a neat article on Babble about 12 must try crock-pot chicken recipes. I thought I'd give them a try and let you know how it goes. Here's a preview of things to come:
I'll get at least one a week, so check back in and see what I've been up to!
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| Better Butter Chicken in the Crock Pot by The Family Kitchen |
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| Pulled BBQ Chicken Sandwiches by The Family Kitchen |
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| Crock Pot Chicken Santa Fe by In Good Taste |
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| Slow Cooker Chicken and Stuffing by Mommy Hates Cooking |
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| Crock Pot Chicken a la Criolla by Skinny Taste |
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| Crock Pot Honey Sesame Chicken by Very Culinary |
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| Chicken Gyros by Mommy Hates Cooking |
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| Slow Cooker Island BBQ Chicken and Spicy Slaw by Aggie's Kitchen |
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| Slow cooker Orange Chicken by The Meltaways |
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| Black Bean, corn, and salsa chicken with cilantro-lime rice by Mommy's Kitchen |
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| Thai Chicken Thighs by the family kitchen |
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| Whole Chicken in a Slow Cooker by the little kitchen |
Wednesday, March 7, 2012
True Friends
A friend is someone
who knows the song in your heart,
and can sing it back to you
when you have forgotten the words.
Tuesday, March 6, 2012
Pesto Stuffed Shells
Here's to another week of Meatless Mondays! I'm sorry I missed last week. Time has a way of slipping away from me. So, I'll just pick up where I left off rather than back tracking~
Breakfast:
Peanut butter and banana sandwiches
Just like it sounds- whole wheat bread, a dollop of peanut butter topped with sliced banana. My favorite!
Lunch:
Black bean nachos
Pour one can of black beans (drained and rinsed) into a small sauce pan with 1/4 cup salsa and two tablespoons of water. Cook over medium high heat, stirring frequently, until beans are heated through. If desired, you can mash the beans with a fork or a potato masher to get a creamier texture (they'll start to resemble re-fried beans). Top tortilla chips with shredded cheddar cheese and warm in the microwave for 20-30 seconds or until cheese starts to melt. Top with bean mixture, chopped tomato, shredded lettuce, and a dollop of sour cream.
Dinner:
Pesto Stuffed Shells, Green salad , and Parmesan Pull-Apart Bread
I have to admit, this meal was a lot of work, but it did come together rather quickly. The pesto really flavored the filling well and the meal was well liked by all. I think that the filling itself would be really fantastic in lasagna (thinking that's going to have to happen), and I'm starting to think that pesto makes everything better. I doubled the recipe to feed 6 and ended up with two lunch portions left over and a ton of empty shells (which I chopped up and will make into a pasta bake).
Hope you give these recipes a try~ enjoy!
Breakfast:
Peanut butter and banana sandwiches
Just like it sounds- whole wheat bread, a dollop of peanut butter topped with sliced banana. My favorite!
Lunch:
Black bean nachos
Pour one can of black beans (drained and rinsed) into a small sauce pan with 1/4 cup salsa and two tablespoons of water. Cook over medium high heat, stirring frequently, until beans are heated through. If desired, you can mash the beans with a fork or a potato masher to get a creamier texture (they'll start to resemble re-fried beans). Top tortilla chips with shredded cheddar cheese and warm in the microwave for 20-30 seconds or until cheese starts to melt. Top with bean mixture, chopped tomato, shredded lettuce, and a dollop of sour cream.
Dinner:
Pesto Stuffed Shells, Green salad , and Parmesan Pull-Apart Bread
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| Pesto Stuffed Shells by Budget Bytes! |
Hope you give these recipes a try~ enjoy!
Tuesday, February 21, 2012
Tomato, Mozzarella, Basil Pesto Crostini
Three weeks of Meatless Monday's down!
Breakfast: Peanut Butter Banana Oatmeal Squares
While these were tasty, they did not hold up like in the picture. After cutting them and basically spooning them onto the dish, we topped the oatmeal with some (more) peanut butter and jelly (softened in the microwave for a few seconds so we could drizzle both). Overall, I was impressed with the simplicity of this dish and with the fact that there wasn't a lot of sugar- making them relatively healthy.
Lunch: left over Tomato soup
This soup lived up to every expectation I had. It had a well balanced tomato-y (is that even a word?) flavor that blended seamlessly with the salty Parmesan. It warmed us up from head to toe and filled our tummys. I am also pleased to report that the young man (he with hatred of veg) gobbled it all up. The trick is to make sure you cook it long enough for everything to get soft and then puree it until it's smooth.
It even re-heated well in the microwave (although I would lean toward re-heating it on the stove if I had the time).
Dinner: Minnestrone soup, green salad, and Tomato, Mozzarella and Basil Pesto Crostini
Crostini means ''little toasts'' in Italian. Typically they are served as appetizers, the most common being bruschetta. You can top crostini with a large variety of meats, cheeses, or veggies. This is an easy rustic version. This made an excellent side to minestrone soup and salad.
PS- it's great the next day too (warmed up in the toaster oven OR cold)!
Breakfast: Peanut Butter Banana Oatmeal Squares
While these were tasty, they did not hold up like in the picture. After cutting them and basically spooning them onto the dish, we topped the oatmeal with some (more) peanut butter and jelly (softened in the microwave for a few seconds so we could drizzle both). Overall, I was impressed with the simplicity of this dish and with the fact that there wasn't a lot of sugar- making them relatively healthy.
Lunch: left over Tomato soup
This soup lived up to every expectation I had. It had a well balanced tomato-y (is that even a word?) flavor that blended seamlessly with the salty Parmesan. It warmed us up from head to toe and filled our tummys. I am also pleased to report that the young man (he with hatred of veg) gobbled it all up. The trick is to make sure you cook it long enough for everything to get soft and then puree it until it's smooth.
It even re-heated well in the microwave (although I would lean toward re-heating it on the stove if I had the time).
Dinner: Minnestrone soup, green salad, and Tomato, Mozzarella and Basil Pesto Crostini
Crostini means ''little toasts'' in Italian. Typically they are served as appetizers, the most common being bruschetta. You can top crostini with a large variety of meats, cheeses, or veggies. This is an easy rustic version. This made an excellent side to minestrone soup and salad.
PS- it's great the next day too (warmed up in the toaster oven OR cold)!
Tomato, Mozzarella, Basil Pesto Crostini
Ingredients...
1 Loaf crusty bread (I used an Artisnal Roasted Garlic loaf)
Mozzarella cheese (can sub monterey jack), shredded
Sliced tomato
1 teaspoon dry Basil or Italian seasoning
Prepared pizza sauce
Prepared Basil pesto
Grated Parmesan cheese
Directions...
Slice Crusty bread into 1/2 inch thick slices. Lay out in a single layer on a baking sheet.
Dollop a spoonful of pizza sauce and spread thin. You don't want a lot of sauce, it'll just make the bread soggy.
Sprinkle dry seasonings.
Top bread with shredded mozzarella cheese and a thin slice of tomato.
Top with a dollop of prepared Basil Pesto
Sprinkle with Parmesan cheese.
Place in a preheated 425 degree oven for 10-15 minutes, or until cheese is melted and bubbly and starts to brown.
Enjoy as an appetizer or along-side a big bowl of soup!
Tuesday, February 14, 2012
Love
Even
After
All this time
The sun never says
To the earth
"You owe me."
Look
What happens
With love like that.
It lights the
Whole
Sky.
-Hafiz (fourteenth century poet)
Monday, February 13, 2012
Meatless Monday
Well, last Monday went well. So well in fact, the guys didn't miss the meat at all very much. We were able to follow the menu. I think that the breakfasts and dinners are kinda easy to work around, it's the lunches that are going to be more difficult. It's so easy to have a sandwich or a hot dog or even chicken nuggets. We'll need to do some brainstorming to figure out some quick and easy options the kiddo likes. For now though, we'll make it easy.
Here's our Round Two.
Breakfast: Peach Pancakes
I've got some peaches hanging out in the freezer that will work really well for this. I took them out the night before so they had a chance to thaw a bit before putting them into the batter. I also left the eggs out overnight so they would get a chance to come to room temp. As long as you don't leave them out too long (like a whole day or more), eggs won't go bad on the counter. This is a really great tip if you've got some baking to do and need room temp ingredients. Take them out before you go to bed and do your baking in the morning. I also mixed up the dry ingredients, so everything would be super easy for me in the morning.
Lunch: Bean and cheese burritos
Whole wheat tortillas, cheese and vegetarian re-fried beans. Right now, beans are going to be my go-to protein. I know everyone will eat them, and they are always in my pantry! Maybe soon we'll try tofu... baby steps...
Dinner: Tomato Basil Parmesan Soup, bread and spinach salad
I am really excited to try this soup out. First off it sounds amazing. Second, it's done in the crock pot. If it tastes as good as I'm imagining it will, it will definitely be added to the rotation. Added benefit: it is loaded with veggies (carrots, celery, fresh basil, and tomato) that I'll puree in the end, so no one (ie- the veggie phobes) will be able to pick out "the good stuff"!
I'll let you know how it all goes down, but I'm expecting to pass with flying colors!
Here's our Round Two.
Breakfast: Peach Pancakes
Lunch: Bean and cheese burritos
Whole wheat tortillas, cheese and vegetarian re-fried beans. Right now, beans are going to be my go-to protein. I know everyone will eat them, and they are always in my pantry! Maybe soon we'll try tofu... baby steps...
Dinner: Tomato Basil Parmesan Soup, bread and spinach salad
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| Tomato Basil Parmesan Soup |
I'll let you know how it all goes down, but I'm expecting to pass with flying colors!
Friday, February 10, 2012
Lasagna Soup
Here in the Pacific Northwest we are in the mid of winter. During January, Mother Nature pretty much bombarded us with every form of precipitation possible. Snow? Yes. Ice? Of course. Rain? Freezing rain, freezing fog, slush, sleet, blah blah blah! Basically layer after layer of mess.
Thankfully the last few weeks have been rather mild. Bits of rain and fog here and there, but temps that aren't too cold and (thankfully) no snow or ice. There is one good thing about winter though. You can cook and bake to your heart's content and not worry about the house getting too hot or the soft fluff developing around your mid-section (That's what puffy coats and warm sweaters were made for. Besides its cold out, you need the extra insulation)!
I couldn't be happier. I have no where I need to go and nothing that has to be done (outside of the usual laundry and house cleaning). The pantry and freezer are stocked, and the power is on. What more could you need in the middle of winter? Well, good food of course!
We had the most amazing dinner the other night. It was called Lasagna Soup and I found it here.
Aaahh. Comfort and warmth in a bowl. And not to mention wickedly delicious.
I did make a few small changes to the recipe. For instance I used 1/2 pound, each, of spicy Italian sausage and sweet Italian sausage. I would also add more chicken stock or water during the cooking process, as the liquid tends to cook down, especially if you simmer it for a while, which I did.
Here's my method:
DIRECTIONS
Heat oil in a large pot over medium heat. Add sausage and break apart, brown (about 5 minutes). Add onions, cook until soft (about 5 more minutes). Add garlic, oregano, and pepper flakes, stir to combine. Add paste, stirring until paste turns deep red (a couple of minutes). Add canned diced tomatoes (juice included), 6 cups chicken stock, and bay leaf. Stir until all is combined and allow to simmer for at least 30 minutes (longer if you can stand it). Add remaining chicken stock as needed.
Combine all 'cheese' ingredients except for the mozzarella. Set aside until mealtime.
When you're ready to eat, cook pasta according to package directions minus a minute. You want the pasta to still be slightly firm to the bite (al dente). Place a scoop of ricotta cheese mixture (about 1/4 cup) in the bottom of a bowl. Top with the same amount of pasta. Top with a ladle of soup. Garnish with mozzarella cheese.
If there are any leftovers (and that's a big if!), store each layer separately. The pasta would absorb too much of the soup liquid otherwise.
Enjoy. Really, I don't know how you couldn't! Have a wonderful weekend.
Thankfully the last few weeks have been rather mild. Bits of rain and fog here and there, but temps that aren't too cold and (thankfully) no snow or ice. There is one good thing about winter though. You can cook and bake to your heart's content and not worry about the house getting too hot or the soft fluff developing around your mid-section (That's what puffy coats and warm sweaters were made for. Besides its cold out, you need the extra insulation)!
I couldn't be happier. I have no where I need to go and nothing that has to be done (outside of the usual laundry and house cleaning). The pantry and freezer are stocked, and the power is on. What more could you need in the middle of winter? Well, good food of course!
We had the most amazing dinner the other night. It was called Lasagna Soup and I found it here.
Aaahh. Comfort and warmth in a bowl. And not to mention wickedly delicious.
I did make a few small changes to the recipe. For instance I used 1/2 pound, each, of spicy Italian sausage and sweet Italian sausage. I would also add more chicken stock or water during the cooking process, as the liquid tends to cook down, especially if you simmer it for a while, which I did.
Here's my method:
Lasagna Soup
Ingredients
SOUP
2 teaspoons olive oil
1 cup finely chopped onion
1/2 lb sweet Italian sausage
1/2 lb spicy Italian sausage
2 teaspoons minced garlic
2 teaspoons dry oregano
1/2 teaspoon red pepper flakes
2 Tablespoons tomato paste
28 ounce can fire roasted diced tomatoes
2 bay leaves
6-8 cups chicken stock
8 oz pasta (I used campanelle)
1/2 cup chopped fresh basil
salt and pepper
CHEESE
8 oz part skim ricotta
1/2 cup grated parmesan cheese
1/4 teaspoon salt
pinch of fresh ground pepper
2 cups mozzarella cheese
DIRECTIONS
Heat oil in a large pot over medium heat. Add sausage and break apart, brown (about 5 minutes). Add onions, cook until soft (about 5 more minutes). Add garlic, oregano, and pepper flakes, stir to combine. Add paste, stirring until paste turns deep red (a couple of minutes). Add canned diced tomatoes (juice included), 6 cups chicken stock, and bay leaf. Stir until all is combined and allow to simmer for at least 30 minutes (longer if you can stand it). Add remaining chicken stock as needed.
Combine all 'cheese' ingredients except for the mozzarella. Set aside until mealtime.
When you're ready to eat, cook pasta according to package directions minus a minute. You want the pasta to still be slightly firm to the bite (al dente). Place a scoop of ricotta cheese mixture (about 1/4 cup) in the bottom of a bowl. Top with the same amount of pasta. Top with a ladle of soup. Garnish with mozzarella cheese.
If there are any leftovers (and that's a big if!), store each layer separately. The pasta would absorb too much of the soup liquid otherwise.
Enjoy. Really, I don't know how you couldn't! Have a wonderful weekend.
Wednesday, February 8, 2012
Wisdom for your Wednesday
We must be willing to let go
of the life we have planned,
of the life we have planned,
so as to have the life that is waiting for us.
-Joseph Campbell-
Monday, February 6, 2012
Meatless Monday
It seems like everywhere I look this new year, someone's talking about "Meatless Mondays".
So I figured this was a band wagon I should hop on. It's really more of an experiment, as my family is definatly made up of carnivores.
I'm not sure how long this will last, but we'll see. Things are definitely gonna get interesting around here as I anticipate significant whining. However, I see this as being a good thing in the long run. I figure this will give us a chance to try new things, get the creativity flowing in the kitchen, and help us get some healthier options on the table.
Today is our first Monday, so I'm going to make it pretty easy.
Breakfast-
Fruit and yogurt Smoothies with whole wheat toast
Lunch-
Veggies (cucumber, broccoli, celery, carrots, beets) and dip, cheese, and pickles. Grilled cheese and veg with dip for the young mister.
Dinner- 3 Cheese Quesadillas (cheddar, pepper jack, mozzarella), beans and rice, and Mexican Grilled Corn
I'm already excited, and I bet my family would be none the wiser if I didn't tell them we were missing our favorite form of protein...
So I figured this was a band wagon I should hop on. It's really more of an experiment, as my family is definatly made up of carnivores.
 |
| My favorite dino from Meet The Robinsons |
I'm not sure how long this will last, but we'll see. Things are definitely gonna get interesting around here as I anticipate significant whining. However, I see this as being a good thing in the long run. I figure this will give us a chance to try new things, get the creativity flowing in the kitchen, and help us get some healthier options on the table.
Today is our first Monday, so I'm going to make it pretty easy.
Breakfast-
Fruit and yogurt Smoothies with whole wheat toast
Lunch-
Veggies (cucumber, broccoli, celery, carrots, beets) and dip, cheese, and pickles. Grilled cheese and veg with dip for the young mister.
Dinner- 3 Cheese Quesadillas (cheddar, pepper jack, mozzarella), beans and rice, and Mexican Grilled Corn
I'm already excited, and I bet my family would be none the wiser if I didn't tell them we were missing our favorite form of protein...
Wednesday, January 11, 2012
Wisdom for Your Wednesday
The purpose of life is to live it,
to taste experience to the utmost,
to reach out eagerly and without
fear for newer and richer
experience.
Eleanor Roosevelt
Monday, December 19, 2011
Christmas Movie #5
Hello all! I hope you've been enjoying the Christmas Movies so far! This next one is another favorite of mine, but it definitely is not a movie for young kids. It is Christmas Vacation
I have to thank my husband and his family for this one. I hadn't seen it before I met him, but now it's one we own and pull out every year! Enjoy!
What we'll be sipping on...
Bailey's Hot Cocoa
Since this is a movie for adults... I think a drink for adults will hit the spot!
Ingredients...
Milk (a mug's worth per drink)
1 tablespoon Bailey's Irish Cream (per drink)
1 tablespoon Quick powder or any other hot chocolate powder (per drink)
Directions...
Heat milk on the stove, over medium high heat until small bubbles start to appear around the edges (this is called scalding the milk- it makes it hot and kind of frothy). Keep an eye on it, you don't want the milk to burn. Carefully pour milk into your mugs. Add one tablespoon each of Bailey's and Chocolate powder (if it's been ''one of those days'' add more). Stir. Top with a dollop of whipped cream and sprinkle with a bit of chocolate powder.
Enjoy!
Saturday, December 17, 2011
Christmas Movie #4
Tonight's movie was The Santa Clause
What can I say about this movie? Original, good humored, and definitely a family favorite! I have even enjoyed the other movies in the series. It was fun watching it with my kiddo. I hope it will become one of his favorites.
What we snacked on...
Chocolate Dipped Peanut Butter Sandwiches
If you love chocolate and peanut butter, you will love this quick and easy treat!
Ingredients...
Buttery crackers (Ritz or Townhouse)
Peanut Butter
Chocolate bark
Directions...
Spread peanut butter on a cracker and top with another cracker (make a sandwich).
Melt chocolate in a small bowl in the microwave according to package directions.
Dip and spread chocolate all over the cracker sandwich.
It's messy, but sure is worth it! I think next time I'll make some with Nutella...
Enjoy!
Friday, December 16, 2011
Christmas Movie #3
Tonight's movie was Rudolph the Red Nosed Reindeer
This is absolutely a childhood classic! It was made for TV in 1964 and has come around every year since! I can't imagine a person who hasn't seen this movie. What could be better than a story about Santa's most famous reindeer, and elf who wants to be a dentist and an island of misfit toys? Love it!
What we'll be snacking on...
Two Minute Mug Brownies with Ice Cream
Found the recipe here.
Ingredients...
1/4 cup flour
1/4 cup packed brown sugar
2 T unsweetened cocoa powder
pinch of salt
2 T canola oil
2 T coffee or milk
Directions...
Combine all dry ingredients in a mug or ramekin. Mix until there are no clumps.
Stir in wet ingredients until everything is incorporated and no dry clumps remain.
Microwave at 30 second intervals, checking doneness. The top of the brownie should spring back to light pressure.
Top with ice cream, whip cream, caramel... whatever you enjoy with your brownie. Devour Enjoy!
Thursday, December 15, 2011
Christmas Movie #2
My second movie for this Christmas season is The Holiday.
This is an adorable romantic comedy centered around the Christmas holiday. Two single ladies (Camron Diaz and Kate Winslet) switch houses for Christmas. The last thing they want or expect is to fall in love. But love has a funny thing about turning up when you least expect it! Curl up with your sweetie and enjoy this one!
What we'll be snacking on...
Rol-etzels
My Mom makes these for Christmas presents because they are incredibly addictive, so make a ton! They'll disappear faster than an ice cube on a hot day!
Ingredients...
Rolos
Pretzels
Directions...
Cut sections of foil or parchment paper and line a baking sheet (sections allow for fast and easy removal).
Lay out pretzels in a single layer.
Top with Rolos
Place in a preheated 200* oven for about 5 minutes (really just long enough for the chocolates to soften).
Take out of the oven, allow to cool for a minute and then press the rolos into the pretzels. Remove the sections of foil to a cooling rack.
Pop them into the fridge for 30 minutes or until chocolate is set.
Enjoy!
Tuesday, December 13, 2011
Christmas Movie #1
Our first Christmas movie of the season is a classic, well sort of. It is The Muppet Christmas Carol based on Charles Dickens' Christmas Carol.
This is one of my favorite Christmas stories, and what better way to introduce it to kids than with Muppets?
This version follows the original story fairly closely, but lightens it up quite a bit with that trademarked Muppet humor and music. You can't go wrong with Michael Cain as Ebeneezer Scroge, Kermit as Bob Cratchit, and Gonzo as Mr. Dickens himself.
What we'll be snacking on while we watch...
Homemade Apple Chips
We LOVE this recipe. Sure you can buy them, but they will be loaded with preservatives and sugar to keep them "fresh". The only other option would be to make them yourself, and let me tell you it couldn't be easier. The apples are sweet enough on their own, and you control the texture (crispy or chewy) as well as the flavor (add your favorite spices).
Ingredients...
Firm apples (Honeycrisp, Fuji, Gala, or Granny Smith apples work well)- one apple per person
A sprinkle of cinnamon (optional)
Directions...
Slice the apples thinly (about a quarter of an inch) across the width of the apple.
Using an apple corer tool or a small cookie cutter, punch out the cores (if you don't have either of these, you can use the tip of a sharp paring knife).
Place the apples on a foil or parchment lined baking sheet. As they dehydrate, they'll shrink in size, so pack on as many as you can in a single layer. And don't worry if they break or aren't cut perfectly. The ugly ones taste just as good as the pretty ones when all's said and done.
Sprinkle lightly with cinnamon (or any other baking spice you prefer- nutmeg, cloves, pumpkin pie spice...) or leave plain.
Place the cookie sheet in a preheated 200* oven.
Flip apples every 30 minutes until they reach desired texture. It took me somewhere between 90 minutes and 2 hours. If you want them soft and chewy take them out sooner, if you want them crispy leave them in longer. But be sure to watch them- they can go from crisp to burnt in no time flat!
It seems these disappear as soon as they come out of the oven, but if you have leftovers (I seriously doubt that will happen), you can leave them in a container (covered for chewy, open for crispy) on the counter top for a couple of days!
Monday, December 12, 2011
The 12 Days of Christmas
Every year, following Thanksgiving, we are bombarded with Christmas.
Christmas in the stores, Christmas on the radio, and Christmas on the TV!
I usually don't watch a whole bunch of the Christmas programming. While it's definitely feel-good, sometimes it gets a bit too cheesy for me.
So I've put together a list of my favorite holiday movies- those that we pull out year after year. Over the next 12 days (can you believe that there are only 12 DAYS UNTIL CHRISTMAS?!?!), I'll be sharing the list with you. I hope you enjoy the movies and maybe you'll watch along with me.
Friday, November 11, 2011
Tuesday, November 1, 2011
Day 31
My final day in the 31 Day Challenge was great. Again, I used someone else's recipe so I won't actually write it out. I highly recommend checking it out though, it was tasty and totally awesome because it was made in the slow cooker! It was a meal inspired by the fast food joint Panda Express. I served my chicken over brown rice with a couple of pot stickers on the side. Chinese "Take-In"!
Well, I'm finished. I'm kind of going through withdrawls. I spent the last 31 days really thinking about what I was putting in front of my family. It was fun and challenging. Was it tough? Yeah, but I'd totally do it again. Maybe you'll join me next year?
Orange Chicken
Well, I'm finished. I'm kind of going through withdrawls. I spent the last 31 days really thinking about what I was putting in front of my family. It was fun and challenging. Was it tough? Yeah, but I'd totally do it again. Maybe you'll join me next year?
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