I need practice...
Knock Knock!!!
10 years ago
Friday, February 6, 2009
Lightning McQueen
Jordan got a special award at school, so I decided to make a Lightning McQueen (yes, STILL his favorite) cake for him. Daddy bbq'd chicken and we made boxed Mac & Cheese. He was in Seventh Heaven. :)
Thursday, February 5, 2009
Using Ethel...
Last weekend, I purchased a pink Kitchen Aide Stand Mixer! It's awesome! I named her Ethel. Of course, I started using her right away.
I first attempted a dark chocolate cake from scratch. It didn't work. I won't bore you with the details. I didn't have enough time to make another cake from scratch so Jordan and I used a box mix I had in the cupboard and frosted it with homemade chocolate frosting. That worked much better. :)
I first attempted a dark chocolate cake from scratch. It didn't work. I won't bore you with the details. I didn't have enough time to make another cake from scratch so Jordan and I used a box mix I had in the cupboard and frosted it with homemade chocolate frosting. That worked much better. :)
I also made this recipe from that I found from bakerella. It's just a Betty Crocker Brownie Mix and a bag of Betty Crocker Chocolate Chip Cookie Mix. I prepared the brownie mix first and spread that in a 13x9 glass baking dish. Then, I prepared the chocolate chip cookie mix and dropped it by the spoonful into the brownie mix (yum-ness I KNOW). I baked it on 350 for about 30 minutes. After it has cooled completely (I didn't wait long enough) I covered it with the chocolate ganache.
Wednesday, February 4, 2009
Some of Last Weeks Recipes:
I want to list out some recipes from last week over the weekend, but got distracted... Par for the course 'round here. Anywho, here was last weeks menu:
Saturday: Balsamic Chicken - this is a recipe that I found in the South Beach Diet Book. The Diet lasted about a few days, but we've been using variations of the recipe for a few years. It's really simple.
~ aprrox 1.25 lbs boneless, skinless chicken breasts
~ 1/2 cup balsamic vinegar (the real recipe calls for 1/4 cup, but we like flavor)
~ 2 cloves garlic
~ 1.5 tsp fresh rosemary or .5 tsp dried
~ 2 tbsp EVOO
~ salt & pepper to taste
I put the chicken in a 9" round baking dish, mix the rest of the ingredients together, and pour over chicken. It bakes 40-45 minutes at 350.
Sunday: We grilled some sausage on the George Foreman as well as some zucchini and green onions. We originally got the veggie idea from Rory and have been playing with it since. This time, I just put 2 tbsp EVOO and 4 tbsp balsamic vinegar with some fresh garlic and let it marinate with the green onions for about an hour. Next time, I'll use less liquid and garlic powder.
Monday: Slow Cooker Thai Chicken. - This was an okay recipe. I used extra liquid since I had to cook it longer than five hours. It tasted a bit too much like peanut butter to me and I only used 1/2 cup instead of the 2/3 cup the recipe calls for.
Tuesday: Chicken Tortilla Soup - Shaina sent me a recipe for Chicken Tortilla Soup and I added a bit to it and came up with this. It's YUMMY!
~ approx 1.25 lbs boneless/skinless chicken breasts, cubed
~ 2 15-oz cans undrained black beans
~ 2 15-oz cans Mexican Stewed Tomatoes or Rotel Tomatoes
~ 1 cup salsa (I used a chunky, medium flavor)
~ 4-oz can chopped green chilies
~ 14.5-oz tomato sauce
~ tortilla chips
~ sour cream
~ grated cheese
Here's what I added:
~ 1 onion, roughly chopped
~ 1 diced jalapenos
~ 2 bell peppers (I used one green and one red for prettiness)
Just throw everything except the tortilla chips, cheese, and sour cream in the slow cooker. When you get home, ladle the soup into a bowl, throw in the tortilla chips and top with cheese and sour cream. It tasted best when it was all mixed together. I might add a little bit of red pepper flakes next time or maybe some cumin... we'll see what I feel like.
Wednesday: Noodle-less Slow Cook Chicken Stroganoff - I believe Para sent me this recipe, but I'm not sure... We've used it quite a bit.
~ approx 1.25 lbs chicken
~ 1 16-oz container of light sour cream
~ 1 package of Lipton Onion Mix
~ 1 10.5-oz can 98% fat free cream of chicken soup (or mushroom if you like)
Cube up the chicken and place at the bottom of the slow cooker. Mix the remaining ingredients and place on top of chicken. Cook on low all day. You could cook noodles when you get home if you want, but it really adds to the calories, sugars, etc...
Thursday: Cajun Red Beans & Rice -
I used a mild Italian turkey sausage. Next time, I'll definitely use something a bit spicier.
That's about it for now. Scott was working late that week, so that's why we've got the slow cooker theme going on.
Saturday: Balsamic Chicken - this is a recipe that I found in the South Beach Diet Book. The Diet lasted about a few days, but we've been using variations of the recipe for a few years. It's really simple.
~ aprrox 1.25 lbs boneless, skinless chicken breasts
~ 1/2 cup balsamic vinegar (the real recipe calls for 1/4 cup, but we like flavor)
~ 2 cloves garlic
~ 1.5 tsp fresh rosemary or .5 tsp dried
~ 2 tbsp EVOO
~ salt & pepper to taste
I put the chicken in a 9" round baking dish, mix the rest of the ingredients together, and pour over chicken. It bakes 40-45 minutes at 350.
Sunday: We grilled some sausage on the George Foreman as well as some zucchini and green onions. We originally got the veggie idea from Rory and have been playing with it since. This time, I just put 2 tbsp EVOO and 4 tbsp balsamic vinegar with some fresh garlic and let it marinate with the green onions for about an hour. Next time, I'll use less liquid and garlic powder.
Monday: Slow Cooker Thai Chicken. - This was an okay recipe. I used extra liquid since I had to cook it longer than five hours. It tasted a bit too much like peanut butter to me and I only used 1/2 cup instead of the 2/3 cup the recipe calls for.
Tuesday: Chicken Tortilla Soup - Shaina sent me a recipe for Chicken Tortilla Soup and I added a bit to it and came up with this. It's YUMMY!
~ approx 1.25 lbs boneless/skinless chicken breasts, cubed
~ 2 15-oz cans undrained black beans
~ 2 15-oz cans Mexican Stewed Tomatoes or Rotel Tomatoes
~ 1 cup salsa (I used a chunky, medium flavor)
~ 4-oz can chopped green chilies
~ 14.5-oz tomato sauce
~ tortilla chips
~ sour cream
~ grated cheese
Here's what I added:
~ 1 onion, roughly chopped
~ 1 diced jalapenos
~ 2 bell peppers (I used one green and one red for prettiness)
Just throw everything except the tortilla chips, cheese, and sour cream in the slow cooker. When you get home, ladle the soup into a bowl, throw in the tortilla chips and top with cheese and sour cream. It tasted best when it was all mixed together. I might add a little bit of red pepper flakes next time or maybe some cumin... we'll see what I feel like.
Wednesday: Noodle-less Slow Cook Chicken Stroganoff - I believe Para sent me this recipe, but I'm not sure... We've used it quite a bit.
~ approx 1.25 lbs chicken
~ 1 16-oz container of light sour cream
~ 1 package of Lipton Onion Mix
~ 1 10.5-oz can 98% fat free cream of chicken soup (or mushroom if you like)
Cube up the chicken and place at the bottom of the slow cooker. Mix the remaining ingredients and place on top of chicken. Cook on low all day. You could cook noodles when you get home if you want, but it really adds to the calories, sugars, etc...
Thursday: Cajun Red Beans & Rice -
I used a mild Italian turkey sausage. Next time, I'll definitely use something a bit spicier.
That's about it for now. Scott was working late that week, so that's why we've got the slow cooker theme going on.
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