Thursday, January 31, 2008
Mascara??
The other day someone got a little bit of cereal on her hands - I turn around to get a cloth to clean up, and turn back to this...
Fabulous Fajita Pizza
Very good and easy - make sure you use both packages of pizza dough, if you are going to make your own dough, you need a nice thick crust due to the amound of toppings.
Enjoy!
Enjoy!
Fabulous Fajita Pizza
1 medium green bell pepper
1 medium red bell pepper
1 medium onion
2 boneless, skinless chicken breast halves
2 packages refrigerated pizza crust (Pillsbury)
1 tsp vegetable oil, divided
1-2 tsp Southwest Seasoning Mix*
1 garlic clove, pressed
¼ cup thick and chunky salsa
2 cups shredded Colby & Monterey Jack cheese blend, divided
2 tbsp snipped fresh cilantro
Additional salsa and sour cream (optional)
Preheat oven to 425 F. Cut bell peppers into ½ inch thick strips; cut onion into ½ inch this wedges. Cut chicken crosswise into thin strips.
On a PC large round stone, unroll both packages of pizza dough and arrange side by side, shaping into a circle. Using a rolling pin, roll dough to the edge of the stone pressing seams to seal.
Heat a large skillet over high heat. Add ½ tsp of the oil and chicken; cook 2-3 minutes of until chicken is no longer pink. Removed from skillet. Add remaining oil, bell peppers, onion, garlic and seasoning mix. Sauté 1-2 minutes or until vegetables are crisp-tender. Remove skillet from heat, stir in chicken and salsa.
Sprinkle half of the cheese evenly over the crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese on top.
Bake 18-22 minutes or until crust is golden brown. Remove from oven; sprinkle cilantro over pizza; let stand 10 minutes. Cut into wedges and serve with additional salsa and sour cream.
* Southwest Seasoning Mix is a Pampered Chef spice mix; you can substitute 1 tsp chilli powder and ½ tsp ground cumin.
Yield: 8 servings
Source: The Pampered Chef – All The Best
1 medium green bell pepper
1 medium red bell pepper
1 medium onion
2 boneless, skinless chicken breast halves
2 packages refrigerated pizza crust (Pillsbury)
1 tsp vegetable oil, divided
1-2 tsp Southwest Seasoning Mix*
1 garlic clove, pressed
¼ cup thick and chunky salsa
2 cups shredded Colby & Monterey Jack cheese blend, divided
2 tbsp snipped fresh cilantro
Additional salsa and sour cream (optional)
Preheat oven to 425 F. Cut bell peppers into ½ inch thick strips; cut onion into ½ inch this wedges. Cut chicken crosswise into thin strips.
On a PC large round stone, unroll both packages of pizza dough and arrange side by side, shaping into a circle. Using a rolling pin, roll dough to the edge of the stone pressing seams to seal.
Heat a large skillet over high heat. Add ½ tsp of the oil and chicken; cook 2-3 minutes of until chicken is no longer pink. Removed from skillet. Add remaining oil, bell peppers, onion, garlic and seasoning mix. Sauté 1-2 minutes or until vegetables are crisp-tender. Remove skillet from heat, stir in chicken and salsa.
Sprinkle half of the cheese evenly over the crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese on top.
Bake 18-22 minutes or until crust is golden brown. Remove from oven; sprinkle cilantro over pizza; let stand 10 minutes. Cut into wedges and serve with additional salsa and sour cream.
* Southwest Seasoning Mix is a Pampered Chef spice mix; you can substitute 1 tsp chilli powder and ½ tsp ground cumin.
Yield: 8 servings
Source: The Pampered Chef – All The Best
Spicy Sausage & Peppers Penne
This was an "I love my husband" meal. I am not a big fan of sausages, but he loves them, hence the I love my husband.
In spite of me not loving sausages, this was a very tasty dish. Do not subsitute in mild sausages, you need the spice to make this meal work - and with all the pasta and peppers it isn't really that spicy.
Enjoy!
Spicy Sausage & Peppers Penne
8 ounces uncooked penne pasta
1 pound hot Italian turkey sausage (about 4 links)
1 each: medium green, red and yellow bell pepper, cut into ¼ inch strips
½ cup coarsely chopped onion
2 garlic cloves
1 can (398 ml) diced tomatoes in sauce, un-drained
1 can (225 ml) can tomato sauce
2 tsp PC Italian Seasoning Mix*
¼ cup grated fresh Parmesan cheese
Cook pasta according to package directions; drain and keep warm.
Meanwhile, cook sausage in skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausage from skillet; cut diagonally into 1-inch pieces and set aside.
In the same skillet, cook the bell peppers, onion and garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sauces, tomatoes, tomato sauce and seasoning mix. Cook and stir 1-2 minutes or until heated through.
Place pasta in a large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.
*Italian Seasoning can be substituted for the Italian Seasoning Mix, if desired.
Yield: 6 servings
Source: The Pampered Chef – It’s Good For You
In spite of me not loving sausages, this was a very tasty dish. Do not subsitute in mild sausages, you need the spice to make this meal work - and with all the pasta and peppers it isn't really that spicy.
Enjoy!
Spicy Sausage & Peppers Penne
8 ounces uncooked penne pasta
1 pound hot Italian turkey sausage (about 4 links)
1 each: medium green, red and yellow bell pepper, cut into ¼ inch strips
½ cup coarsely chopped onion
2 garlic cloves
1 can (398 ml) diced tomatoes in sauce, un-drained
1 can (225 ml) can tomato sauce
2 tsp PC Italian Seasoning Mix*
¼ cup grated fresh Parmesan cheese
Cook pasta according to package directions; drain and keep warm.
Meanwhile, cook sausage in skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausage from skillet; cut diagonally into 1-inch pieces and set aside.
In the same skillet, cook the bell peppers, onion and garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sauces, tomatoes, tomato sauce and seasoning mix. Cook and stir 1-2 minutes or until heated through.
Place pasta in a large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.
*Italian Seasoning can be substituted for the Italian Seasoning Mix, if desired.
Yield: 6 servings
Source: The Pampered Chef – It’s Good For You
Lemon Greek Chicken
Again this is another easy one, I love it because you can prep everything, and have it cooking well before dinner time - great for company so you and mingle and not be slaving away on the stove while everyone is having appetizers etc.
Note: unless you have a much larger sheet pan, do not increase the portions - I increased the potatoes and mushrooms and did not have enough room for everything. I had to cook one chicken breast and some veggies on another pan.
Enjoy!
Note: unless you have a much larger sheet pan, do not increase the portions - I increased the potatoes and mushrooms and did not have enough room for everything. I had to cook one chicken breast and some veggies on another pan.
Enjoy!
Lemon Greek Chicken
2 lemons, divided
¼ cup olive oil
4 large garlic cloves, pressed
2-3 tsp dried oregano leaves
¾ tsp salt
½ tsp coarsely ground black pepper
4 split (bone-in) chicken breast halves (2 ½ -3 pounds)
8-12 petite red potatoes (12 ounces)
1 medium red bell pepper, cut into 1-inch strips
1 medium red onion, cut into 1-inch wedges
8 ounces whole mushrooms
Preheat oven to 400 F. Zest one lemon to measure 1 ½ tbsp zest. Juice lemon to measure 2 tbsp juice. In a large bowl, combine lemon zest, juice, oil, pressed garlic, oregano, salt and pepper; mix well.
Place chicken on centre of stoneware large bar pan (15 ½” x 10”). Brush chicken with a portion of the lemon juice mixture.
Cut the potatoes in half, cut bell pepper into 1-inch strips; cut strips in half. Cut onion into 1-inch wedges. Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in bowl; toss to coat.
Arrange vegetables around chicken on pan. Bake 1 hour or until chicken is no longer pink in centre, brushing chicken and vegetables with pan juices after 30 minutes.
Yield: 4 servings
Source: The Pampered Chef – Stoneware Inspirations
2 lemons, divided
¼ cup olive oil
4 large garlic cloves, pressed
2-3 tsp dried oregano leaves
¾ tsp salt
½ tsp coarsely ground black pepper
4 split (bone-in) chicken breast halves (2 ½ -3 pounds)
8-12 petite red potatoes (12 ounces)
1 medium red bell pepper, cut into 1-inch strips
1 medium red onion, cut into 1-inch wedges
8 ounces whole mushrooms
Preheat oven to 400 F. Zest one lemon to measure 1 ½ tbsp zest. Juice lemon to measure 2 tbsp juice. In a large bowl, combine lemon zest, juice, oil, pressed garlic, oregano, salt and pepper; mix well.
Place chicken on centre of stoneware large bar pan (15 ½” x 10”). Brush chicken with a portion of the lemon juice mixture.
Cut the potatoes in half, cut bell pepper into 1-inch strips; cut strips in half. Cut onion into 1-inch wedges. Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in bowl; toss to coat.
Arrange vegetables around chicken on pan. Bake 1 hour or until chicken is no longer pink in centre, brushing chicken and vegetables with pan juices after 30 minutes.
Yield: 4 servings
Source: The Pampered Chef – Stoneware Inspirations
Sweet & Sour Shrimp Stir-Fry
This is an incredibly easy dish to make and super yummy. Enjoy!
Sweet & Sour Shrimp Stir-Fry
1/3 cup ketchup
3 tbsp soy sauce
2 tbsp packed brown sugar
1 tbsp white vinegar
4 tsp cornstarch
1 small can pineapple chunks in juice, un-drained
225 g fresh snow pea pods, trimmed, cut diagonally in half (2 cups)
2 plum tomatoes, cut into wedges
2 tsp vegetable oil
2 garlic cloves, pressed
¾ - 1 lb frozen, cooked medium shrimp, thawed, rinsed and tails removed
Combine ketchup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended.
Drain pineapple, reserving juice. Measure ½ cup reserved pineapple juice; add to ketchup mixture and set aside. (Discard any remaining juice.)
Trim pea pods and cut diagonally in half. Cut tomatoes into wedges.
Heat oil in a stir-fry skillet over medium-high heat until hot. Add pea pods and garlic; stir-fry 1 minute. Reduce heat to medium, stir ketchup mixture and add to skillet. Bring to a boil. Cook and stir 1 minute until thickened. Add pineapple and shrimp, toss to heat thoroughly. Removed from heat; gently stir in tomatoes.
Serve over rice.
Yield: 4 servings
Source: The Pampered Chef - Casual Cooking
Sweet & Sour Shrimp Stir-Fry
1/3 cup ketchup
3 tbsp soy sauce
2 tbsp packed brown sugar
1 tbsp white vinegar
4 tsp cornstarch
1 small can pineapple chunks in juice, un-drained
225 g fresh snow pea pods, trimmed, cut diagonally in half (2 cups)
2 plum tomatoes, cut into wedges
2 tsp vegetable oil
2 garlic cloves, pressed
¾ - 1 lb frozen, cooked medium shrimp, thawed, rinsed and tails removed
Combine ketchup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended.
Drain pineapple, reserving juice. Measure ½ cup reserved pineapple juice; add to ketchup mixture and set aside. (Discard any remaining juice.)
Trim pea pods and cut diagonally in half. Cut tomatoes into wedges.
Heat oil in a stir-fry skillet over medium-high heat until hot. Add pea pods and garlic; stir-fry 1 minute. Reduce heat to medium, stir ketchup mixture and add to skillet. Bring to a boil. Cook and stir 1 minute until thickened. Add pineapple and shrimp, toss to heat thoroughly. Removed from heat; gently stir in tomatoes.
Serve over rice.
Yield: 4 servings
Source: The Pampered Chef - Casual Cooking
Sunday, January 20, 2008
'Round the World Dinners
Quite some time ago we were all having dinner at someone’s house when someone suggested we start a rotating dinner club. But instead of just cooking whatever, we would cook food from different countries.
So we all thought of a bunch of different countries, put the names into a paper bag and started.
Members: Shane, Brenda, Al, Sarah, Adam and Jenny
Rules: The host couple must make the majority of the food items, but the other 2 couples will be asked to bring a dish or drinks.
Here is what we have done so far:
Shane & Brenda: Mexico
Adam & Jenny: Madagascar
Al & Sarah: Japan
Shane & Brenda: Germany
Adam & Jenny: Choose your own country – so I choose The Czech Republic (food from my childhood)
Al & Sarah: France
Shane & Brenda: Greece
We started this a long time ago, but due to all three couples getting married, summer and many other things in our lives we are not always able to follow the once a month idea initially thought. I am sure all the members will agree that we have had a great time doing this. We all strive to cook items what are very traditional and not always something you would get in a North American restaurant.
This past Saturday Shane and Brenda hosted Greece and we had 2 guest, possibly new members attending – Sarah’s sister Jennifer and her husband Jarred (just moved back to Calgary from London). We always draw the next country at the last meal – Adam and I are next – we are doing Russia.
So we all thought of a bunch of different countries, put the names into a paper bag and started.
Members: Shane, Brenda, Al, Sarah, Adam and Jenny
Rules: The host couple must make the majority of the food items, but the other 2 couples will be asked to bring a dish or drinks.
Here is what we have done so far:
Shane & Brenda: Mexico
Adam & Jenny: Madagascar
Al & Sarah: Japan
Shane & Brenda: Germany
Adam & Jenny: Choose your own country – so I choose The Czech Republic (food from my childhood)
Al & Sarah: France
Shane & Brenda: Greece
We started this a long time ago, but due to all three couples getting married, summer and many other things in our lives we are not always able to follow the once a month idea initially thought. I am sure all the members will agree that we have had a great time doing this. We all strive to cook items what are very traditional and not always something you would get in a North American restaurant.
This past Saturday Shane and Brenda hosted Greece and we had 2 guest, possibly new members attending – Sarah’s sister Jennifer and her husband Jarred (just moved back to Calgary from London). We always draw the next country at the last meal – Adam and I are next – we are doing Russia.
Rock Band
While over at Shane and Brenda's, a few of the boys snuck into the basement to play a little Rock Band.
I am sure we all would have played after dinner, but Jackie was sleeping and it gets pretty loud.
I am sure we all would have played after dinner, but Jackie was sleeping and it gets pretty loud.
Baklava
Baklava
Resist the urge to chop the nuts in a food processor — it makes them release more oil, resulting in a heavier baklava. I used my Pampered Chef food chopper.
Active time: 1 1/2 hr Start to finish: 12 hr (includes chilling and standing)
Yield: Makes 32 pieces.
For syrup
Active time: 1 1/2 hr Start to finish: 12 hr (includes chilling and standing)
Yield: Makes 32 pieces.
For syrup
2 cups sugar
2/3 cup water
1 lemon, halved
1 orange, halved
1 1/2 (3-inch) cinnamon sticks
2/3 cup honey
For baklava
3 1/4 cups whole almonds with skins (1 lb), finely chopped
2 1/3 cups walnuts (1/2 lb), finely chopped
1 1/4 cups sugar
1 tablespoon cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, melted and cooled slightly
1 (1-lb) package phyllo dough (17 by 12 inches; about 28 sheets), thawed if frozen
Preparation
Make syrup:
Combine sugar and water in a 2 1/2- to 3-quart saucepan. Squeeze juice from lemon and orange into sugar mixture. Add fruit halves and cinnamon sticks. Bring mixture to a boil over moderate heat, uncovered, stirring occasionally, until sugar is dissolved, then simmer 10 minutes. Stir in honey and return to a boil. Remove from heat and cool to room temperature. Pour through a sieve into a large measuring cup or bowl, pressing hard on, then discarding, solids. Chill, uncovered, until cold, about 1 hour.
Assemble and bake baklava:
Put oven rack in middle position and preheat oven to 350°F.
Whisk together almonds, walnuts, sugar, cinnamon, nutmeg, cloves, and salt until combined well.
Generously brush a 13- by 9- by 2-inch glass baking dish with melted butter.
Whisk together almonds, walnuts, sugar, cinnamon, nutmeg, cloves, and salt until combined well.
Generously brush a 13- by 9- by 2-inch glass baking dish with melted butter.
Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, then brushing every second sheet generously with butter, until you have used 10 sheets of phyllo total. After brushing top layer of phyllo with butter, spread a rounded 1 1/2 cups of nut mixture over it. Drizzle with 2 tablespoons butter.
Repeat layering 3 more times.
Top with 10 more sheets of phyllo. (You will use 50 sheets of phyllo total.) Butter top and let baklava stand at room temperature to harden slightly (to facilitate cutting), 10 to 15 minutes.
Using a sharp knife, cut baklava into 16 equal rectangles, then cut each piece in half diagonally. (Be sure to cut all the way through.)
Bake baklava until golden, 50 minutes to 1 hour.
Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. (Cover once baklava is at room temperature.) Do not chill.
Cooks' notes:
• Syrup can be made up to 5 days ahead and chilled, covered.
• Baklava keeps in an airtight container up to 1 week
Random Shots
Jackie has become quite active and we sometimes have quite the struggle getting a diaper on, all she wants to do is roll over and crawl away. (Usually there is a lot of giggles involved.)
A future Tim Hortons lover?
We took Brutis to the spa, he got a pedicure, a bath, and a trim - looking oh so pretty.
A future Tim Hortons lover?
We took Brutis to the spa, he got a pedicure, a bath, and a trim - looking oh so pretty.
Curried Chicken and Sweet Potatoes
We really liked this recipe. It is not spicy at all, just the flavour of curry. Again another super easy one to make.
Curried Chicken and Sweet Potatoes
2 tbsp vegetable oil
1 lb chicken breasts, cut into 1 1/2 inch pieces
1 large sweet potato, peeled, chopped (1/2 inch thick)
1 medium onion, coarsely chopped
1 tbsp curry powder
1 tsp kosher salt
1 (398 ml) can unsweetened coconut milk
1/4 cup slivered almonds, toasted
Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken; cook 3 to 4 minutes, or until browned. Place on plate. Add sweet potato and onion to same skillet; cook 5 minutes or until lightly browned, stirring frequently.
Return chicken and any accumulated juices to skillet; sprinkle with curry powder and salt. Cook 1 minute. Stir in coconut milk; bring to a boil. Reduce heat to medium low, simmer 10 minutes or until chicken is no longer pink, stirring frequently. Garnish with toasted almonds.
Tip: To toast almonds, place on baking sheet, bake at 375 for 4 to 6 minutes or until light golden brown. Cool.
Yield: 4 servings
Source: somewhere on the Internet
Yield: 4 servings
Source: somewhere on the Internet
Wednesday, January 16, 2008
Smothered Chicken
One of my favourite things to do is surf the Internet for great looking recipes (it is not like I don't have enough cookbooks). I have many food blogs I frequent and my all time favourite site is Cooking light, specifically their community bulletin boards. http://community.cookinglight.com/
Here I have found countless recipes and since you are hearing from the "normal" people (not celebrity chefs) people tend to only post their tried and true recipes. I think this is where I found this one - but who knows. I find recipes, then put then into Word documents in every category you can imagine.
As I was cruising through my Entrees document (so far 85 recipes long) I came across this one and decided to try it.
Adam and I both loved it (Adam really likes barley), it is very easy to prepare and turned out great. I love the put in the pot and cook for 40 minutes - no last minute prep.
Enjoy!
Here I have found countless recipes and since you are hearing from the "normal" people (not celebrity chefs) people tend to only post their tried and true recipes. I think this is where I found this one - but who knows. I find recipes, then put then into Word documents in every category you can imagine.
As I was cruising through my Entrees document (so far 85 recipes long) I came across this one and decided to try it.
Adam and I both loved it (Adam really likes barley), it is very easy to prepare and turned out great. I love the put in the pot and cook for 40 minutes - no last minute prep.
Enjoy!
Smothered Chicken & Barley
1 tsp ground cumin
¾ tsp chili powder
½ tsp ground cinnamon
½ tsp dried mint flakes
¼ tsp garlic powder
1/8 tsp crushed chili flakes
4 boneless chicken breasts
½ tsp olive oil
1 ½ cup chopped onion
1 cup chopped red pepper
1 tbsp Soy sauce
3 ½ cups low-sodium chicken broth
1 ¼ cup uncooked pearl barley
1 (398 ml) can diced tomatoes
6 tbsp chopped green onions
Combine cumin, chili powder, cinnamon, mint flakes, garlic powder and crushed chili flakes in a small bowl. Rub the chicken with half the mixture.
Heat oil in a large skillet or pot over medium-high heat. Add chicken and cook for 1 minute on each side or until chicken is browned. Remove chicken; set aside.
Add onion, red pepper and Soy Sauce to skillet; cook over med-high heat 3 minutes or until vegetables are lightly browned. Add chicken broth, barley, diced tomatoes and remaining spice mixture. Stirring well. Add chicken to skillet, nestling into veggie mixture. Bring to a boil; cover, reduce heat and simmer for 40-50 minutes or until chicken is done and barley had reached desired tenderness.
Sprinkle with green onions and serve.
Yield: 4 servings
1 tsp ground cumin
¾ tsp chili powder
½ tsp ground cinnamon
½ tsp dried mint flakes
¼ tsp garlic powder
1/8 tsp crushed chili flakes
4 boneless chicken breasts
½ tsp olive oil
1 ½ cup chopped onion
1 cup chopped red pepper
1 tbsp Soy sauce
3 ½ cups low-sodium chicken broth
1 ¼ cup uncooked pearl barley
1 (398 ml) can diced tomatoes
6 tbsp chopped green onions
Combine cumin, chili powder, cinnamon, mint flakes, garlic powder and crushed chili flakes in a small bowl. Rub the chicken with half the mixture.
Heat oil in a large skillet or pot over medium-high heat. Add chicken and cook for 1 minute on each side or until chicken is browned. Remove chicken; set aside.
Add onion, red pepper and Soy Sauce to skillet; cook over med-high heat 3 minutes or until vegetables are lightly browned. Add chicken broth, barley, diced tomatoes and remaining spice mixture. Stirring well. Add chicken to skillet, nestling into veggie mixture. Bring to a boil; cover, reduce heat and simmer for 40-50 minutes or until chicken is done and barley had reached desired tenderness.
Sprinkle with green onions and serve.
Yield: 4 servings
Source: somewhere on the Internet
A Night Away
This past weekend we went away for a small holiday. We dropped Jackie off at Adam's Mom's place. This was my first night away from her and our first night away together.
Jackie was an angle for Grandma and Grandpa, she napped well, slept even better at night (she blessed them with 12 1/2 hours sleep).
Adam and I got a hotel room in Canmore, went out for dinner and then I got lots of sleep. Not that I usually have a problem in this department, but it was nice to wake up when I wanted to not because she has woken up.
We went for dinner to Murrieta's, the Calgary location is where we had our first "big" date.
We had a great time and didn't miss her at all. I know if we had been gone longer I would have, but for only one night - it was a nice little get away.
The Babysitters
Hanging in the hotel
Jackie was an angle for Grandma and Grandpa, she napped well, slept even better at night (she blessed them with 12 1/2 hours sleep).
Adam and I got a hotel room in Canmore, went out for dinner and then I got lots of sleep. Not that I usually have a problem in this department, but it was nice to wake up when I wanted to not because she has woken up.
We went for dinner to Murrieta's, the Calgary location is where we had our first "big" date.
We had a great time and didn't miss her at all. I know if we had been gone longer I would have, but for only one night - it was a nice little get away.
The Babysitters
Hanging in the hotelSaturday, January 12, 2008
A perfect little cake for two... or one
Available only in the month of January, Pampered Chef has this super cute little heart dish on special for only $12.00 CAD.
It makes a wonderful little cake for two or just for one. This is the perfect Chocolate quick fix!
It makes a wonderful little cake for two or just for one. This is the perfect Chocolate quick fix!
A Little Cake for Two
1 box chocolate cake mix
1 box instant chocolate pudding
Empty the cake and pudding mix into a large mixing bowl. Mix well then pour into a large Ziploc bag.
½ cup cake / pudding mix
1 egg
1 TBSP water
1 TBSP olive oil
Whisk together all 4 ingredients in small bowl. Pour into heart dish and microwave for 1 ½ minutes on high.
Enjoy!
Dress it up:
Sprinkle a few chocolate chips on tip before putting into microwave – this will give you a “molten” centre.Serve with fresh berries and whipped cream, or for that quick fix – Cool Whip
** Contact me today to order your Simple Additions heart dish; you can order as many as you want, but only until January 31.
Scarlett's Birthday Party
We were invited to our good friends Starr and Cory's daughter's 2nd birthday party.
It has been wonderful seeing her grow up these past few years and we will really miss the whole family when they are gone, but for now we helped Scarlett celebrate her cupcake birthday party by eating one... or two....
Jackie all dressed up for the event!
Scarlett getting some help from older brother Ace.
Yummy!
It has been wonderful seeing her grow up these past few years and we will really miss the whole family when they are gone, but for now we helped Scarlett celebrate her cupcake birthday party by eating one... or two....
Jackie all dressed up for the event!
Scarlett getting some help from older brother Ace.
Yummy!
New Toys
I have always known that the inevitable would happen, we would spend all kinds of money on the latest toy. The toy that is suppose to make your 1 year old suddenly start reading the New York Times, and they would find the box WAY more fun to play with.
I also knew that pots and pans make wonderful toys, but I never really thought these would be the best toys ever.
Yes, that is right, the dog dishes are the best toy in the world! Oh, the water! How fun the water dish is, poor Brutis - it is constantly being moved up onto the counter since Jackie thinks it is her own personal splash park.
The second favourite toy is the pantry, our pantry door has a full length rack on it - the lowest rack is just the right height.
I also knew that pots and pans make wonderful toys, but I never really thought these would be the best toys ever.
Yes, that is right, the dog dishes are the best toy in the world! Oh, the water! How fun the water dish is, poor Brutis - it is constantly being moved up onto the counter since Jackie thinks it is her own personal splash park.
The second favourite toy is the pantry, our pantry door has a full length rack on it - the lowest rack is just the right height.
Greek Tortellini Salad
Made for lunch today - a very tasty and very easy salad to prepare. This is my favourite kind of food - make ahead and serve when needed, also nice and easy to eat while on a road trip.
Enjoy!
Enjoy!
Greek Tortellini Salad
Dressing
1/3 cup fat-free Italian salad dressing
1 TBSP balsamic vinegar
1 TBSP freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp liquid honey
1 lb (454 g) cheese-filled tortellini
1 ½ cups peeled, diced English cucumber
10 cherry tomatoes, halved
¾ cup chopped bottled roasted red peppers
¾ cup crumbled light feta cheese
½ cup chopped green onions
1/3 cup minced red onions
2 TBSP minced fresh oregano leaves
¼ tsp freshly ground black pepper
To make dressing, whisk together all the dressing ingredients in a small bowl. Refrigerate until ready to use.
Cook tortellini according to package directions until tender but firm. Drain and rinse under cold water. Drain again. Transfer tortellini to a large bowl.
Add cucumber, tomatoes, red peppers, feta cheese, green and red onions, oregano, and pepper. Mix well. Add dressing and toss again. Cover and refrigerate for 1 hour before serving.
Dressing
1/3 cup fat-free Italian salad dressing
1 TBSP balsamic vinegar
1 TBSP freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp liquid honey
1 lb (454 g) cheese-filled tortellini
1 ½ cups peeled, diced English cucumber
10 cherry tomatoes, halved
¾ cup chopped bottled roasted red peppers
¾ cup crumbled light feta cheese
½ cup chopped green onions
1/3 cup minced red onions
2 TBSP minced fresh oregano leaves
¼ tsp freshly ground black pepper
To make dressing, whisk together all the dressing ingredients in a small bowl. Refrigerate until ready to use.
Cook tortellini according to package directions until tender but firm. Drain and rinse under cold water. Drain again. Transfer tortellini to a large bowl.
Add cucumber, tomatoes, red peppers, feta cheese, green and red onions, oregano, and pepper. Mix well. Add dressing and toss again. Cover and refrigerate for 1 hour before serving.
Yield: 4 servings
Source: Eat, Shrink and Be Merry by Janet & Greta Podleski
Wednesday, January 9, 2008
Mexican Lasagna
I made this last night for dinner, we liked it a lot, but if you like a bit of spice, you might want to add some more heat. There wasn't much heat at all.
I contemplated doubling the tortillas, but didn't and although it might be nice, both Adam and I thought it might dry the dish out too much to do that.
Overall a very tasty recipe, and quite easy to prepare (I made it up while Jackie napped, then just threw it in the oven when needed). I think it would freeze well, but it would have to be completely defrosted before cooking.
Mexican Lasagna
1 ½ pounds (680 g) extra-lean ground beef
1 cup diced red onions
1 cup diced green pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
½ cup frozen or canned corn
1 ½ tsp chilli powder
1 tsp cumin powder
2 cups your favourite tomato pasta sauce
1 cup medium salsa
½ tsp freshly ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1 ½ cups packed shredded light old (sharp) cheddar cheese
¼ cup chopped green onions
1 cup light sour cream
Preheat oven to 375. Spray a 9 X 13 inch casserole dish with cooking spray and set aside.
In a large, non-stick pot or skillet, cook ground chicken, onion, green pepper and garlic over medium high heat until meat is no longer pink. Break up any large pieces of chicken as it’s cooking.
Add black beans, tomatoes, corn, chilli powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with ½ of the tortillas, overlapping and cutting them as necessary o fit. Top with 1/3 sauce mixture, followed by ½ the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions.
Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagne stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.
Hint: If you prefer, you can substitute extra-learn ground beef for the ground chicken and Monterey Jack cheese for the cheddar cheese.
Yield: 8 servings
Source: Eat, Shrink and Be Merry by Janet & Greta Podleski
1 ½ pounds (680 g) extra-lean ground beef
1 cup diced red onions
1 cup diced green pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
½ cup frozen or canned corn
1 ½ tsp chilli powder
1 tsp cumin powder
2 cups your favourite tomato pasta sauce
1 cup medium salsa
½ tsp freshly ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1 ½ cups packed shredded light old (sharp) cheddar cheese
¼ cup chopped green onions
1 cup light sour cream
Preheat oven to 375. Spray a 9 X 13 inch casserole dish with cooking spray and set aside.
In a large, non-stick pot or skillet, cook ground chicken, onion, green pepper and garlic over medium high heat until meat is no longer pink. Break up any large pieces of chicken as it’s cooking.
Add black beans, tomatoes, corn, chilli powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with ½ of the tortillas, overlapping and cutting them as necessary o fit. Top with 1/3 sauce mixture, followed by ½ the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions.
Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagne stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.
Hint: If you prefer, you can substitute extra-learn ground beef for the ground chicken and Monterey Jack cheese for the cheddar cheese.
Yield: 8 servings
Source: Eat, Shrink and Be Merry by Janet & Greta Podleski
Monday, January 7, 2008
New Year's Resolution
I am not a big fan of making New Year's Resolutions, but this year I have one; I would like to blog more of my cooking adventures. This means actually getting a photo before we devour dinner, but I will do my best.
The plan is to blog at least one meal a week, this will also challenge me to not be lazy in my dinner making. I have lots of ambitions and lots of recipes to try, but some times lack the energy, and some times making certain recipes with a baby in my arms just does not work.
Stay posted (tonight we had pizza - not post worthy since I didn't make it).
The plan is to blog at least one meal a week, this will also challenge me to not be lazy in my dinner making. I have lots of ambitions and lots of recipes to try, but some times lack the energy, and some times making certain recipes with a baby in my arms just does not work.
Stay posted (tonight we had pizza - not post worthy since I didn't make it).
Saturday, January 5, 2008
Year in Review: 2007
I look back over the last year and think about what happened and really the only thing I can think of is when Jackie was born. Not that this is the only thing that happened in the last year but it seems like the whole year was about her. January to March - the lead up to her, getting all the baby gear, getting her room set up and organized.
Then once she arrived nothing else mattered. Our whole lives were only about her. We lived at the beginning in 3 hour stretches (the time between feeding). We tracked diapers (both kinds), we analyzed the cries. Is it a cry of pain? Hunger? Gas? Oh and then the teeth - I learned that I can explain everything "because she's teething".
We definitely conquered a lot of ground in the past year and look forward to what 2008 will bring, stay posted.....
Then once she arrived nothing else mattered. Our whole lives were only about her. We lived at the beginning in 3 hour stretches (the time between feeding). We tracked diapers (both kinds), we analyzed the cries. Is it a cry of pain? Hunger? Gas? Oh and then the teeth - I learned that I can explain everything "because she's teething".
We definitely conquered a lot of ground in the past year and look forward to what 2008 will bring, stay posted.....
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