Birthday Dinner

Prepared by yours truly! I keep saying, "I'm going to make this again, tonight!"...I haven't yet, but I will!! It was soooo good! You can find the recipe here, and if you check out that site, I'm also going to make the BBQ sauce. If you are a friend of mine, you might just get some (it will go well with my new grill...THANKS MOM & DAD!)

Those flowers are from my bestie in tejas...soooo pretty and sunny and fresh :)

Menu Planning: I'm BAAACK!

After a very long hiatus from menu planning, I'm back. And ready. Ready to start saving some money and the hassle of trying to decide what we are going to eat every night when I'm tired and hungry and the girls are tired and Paul is starving...less stress and good food, can't beat it!

Today is the unofficial day I become a lacrosse widow again. The team has un-scheduled running for the next two-ish weeks and Paul has coaches meetings out the ying-yang this week...infact, it will be a pretty busy week in general.
Today, Paul has running, and then 2 back to back meetings.
Tuesday: medical appointments in Hershey for me (yearly check-ups for my AVM)
Wednesday: Olympics at school for the girls...have a meeting in the morning and then I'll be helping out in Little wee one's class
Thursday: dentist appointment for me and Paul has another coaches meeting about an hour away from home or so.
Friday: might be the only chill day there is.

Back to the menu planning.
I wrote out my menu and then hit the grocery store yesterday morning. I only spent $90 for the whole two weeks!!! I'm super stoked about that!

Yesterday we had enchiladas and homemade mexican rice
~we devoured it...so good!
Today: with the left over meat from yesterday we are having sloppy joes, french fries and corn
Tuesday: garlic chicken with spinach salad and rice
Wednesday: Potato and Leek soup...so easy and so delicious!
Thursday: homemade pizza (the girls love this, just by frozen bread dough, let it rise and go to town)
Friday: fish sticks and mac-n-cheese (it's Lent)
Saturday: nothing planned yet, but I'm sure we'll end up with friends and wing the whole dinner thing
Sunday: I let my mom know yesterday that we'll be having dinner at her house...hehe!
Monday: crockpot chili
Tuesday: Spagetti
Wednesday: meatball pizza...pizza with sliced meatballs on top (I bought the frozen pre-made meatballs)
Thursday: sausage & pumpkin lasagna
Friday: fish sticks for the girls and a possible date night for Paul and I

Thanks to the sites linked for the yummy ideas!!

Potato & Leek soup

4-5 russet potatoes, scrubbed and cut to whatever size you prefer (I did chunks with skin on)
1 Leek, chopped and then set in a strainer and a bowl of cold water to rinse (I rinsed it 3-4 times to get all the sand and grit off)
2 shallots, finely diced
1 garlic, finely diced
box of chicken stock
Olive Oil

In a large pan over medium high heat, soften the shallots, garlic, potatoes and leek for about 10 minutes. Pour in the chicken stock, bring to a simmer and continue cooking until potatoes are fork tender. Pour into bowls, top with parmesan cheese and sour cream. SO good and SO easy :)

French Apple Tart

I made this recipe last night out of my autographed (yippeeeee!!) Barefoot Contessa Book...it was delicious! Perfect with a cup of coffee :) The only things I did differently: I substituted one cup of whole wheat flour for regular flour and I didn't have any rum or Calvados so I used a little rum extract (about 2 tsp) with the jelly and water...SO GOOD! Go make one, you'll be glad you did :)
And you'll feel kind of fancy too...hehe!

Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Bakerella

As much as I would LOVE to claim the brilliant cakeball idea below, I must confess that I frequent the Bakerella blog/website...and so should you!
She's got oodles of ideas out the ying-yang and most of them are fun for the wee ones!
The reindeer came from this part of the site, and I used red velvet for the center...enjoy browsing her site, you won't be sorry you did! Unless, that is you dispise baking, and if that's the case, then pass it on to your favorite baker and drop some serious hints!
Enjoy friends :)

A Perfect Morning.

Homemade Apple Cider Donuts and Vanilla Coffee. Delicious. Warm and Cozy on this yucky rainy day.
Recipe is here or below for you to make delicious donuts as well :)

Ingredients
2 red apples, such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-pourpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Vegetable oil, for frying

Directions
Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm

Delish Dish

I have been on this healthy/green kick here lately, which of course I hope stays put for indefinitely! With that being sad, I love cooking. I love my garden. And, I love making "pretty" dinners.

My mom and I headed to Sams Club to scope out some things, and while I was there I got a huge honkering for homemade salsa. We love to make homemade salsa, but I wanted something chunkier then what we usually make and a little more fruity. I picked up a pack of pickled peppers...hahaha!! No, I didn't pick up pickled peppers, I just couldn't pass that up....I did pick up an assortment of peppers (orange, red & yellow), some peaches and limes (the rest I had at home) and made this AWESOME summer salsa.

It was sooooo good. The thought of it was so good that I also bought a chicken (already cooked...did I mention that Paul's out of town, so what's the use in cooking a whole chicken for 1 big person to eat and 2 small mouse like eaters),

and my thought was to go home, pick some lettuce from my garden (look how bountiful it's becoming...I'm so proud!)

and make a chicken and salsa salad.

Since Paul is not home, I got a little fancy. It was so light and refreshing, and my glass of cherry limeade was the perfect thirst quencher. What a great night for a delicious salad!!

I had some left over salsa so I shared with my neighbor and then invited a few girlfriends over for some homemade lemonade and salsa. I love that I can just pull some cilantro from my herbs for a quick garnish...hehe.It was a beautiful and relaxing evening...too bad Paul wasn't here too :(

Recipe for Tina's Summer Salsa:

• One each: yellow, orange & red pepper; seeded and chopped
• 1 peaches skinned and chopped
• half of a red onion chopped
• 2 cloves of garlic minced
• juice of 2 limes
• juice of 2 lemons
• salt & pepper
• cilantro
• and I had frozen strawberries in the freezer, so I chopped a handful and added them as well.

Mix all chopped ingredients together, add juice of lemons & limes, handful of chopped cilantro, salt and pepper to taste (I use kosher salt, but you can use whatever you like). Cover and refrigerate for 2+ hours.

Refreshing Lemonade:

• In a glass mix 2-3 TBS freshly squeezed lemon juice with 2(ish) tsp of sugar.
• Add rum, and stir again.
• Add ice and pour water over the top. Garnish with a pitted cherrie (gives it a pink tinge) and lemon rinds.

You can also make this non-alcoholic for the wee ones...my girls LOVED it today :) Enjoy!

Make this!

Artichoke Chicken Linguine
(Prep Time: 20 minutes. Cooking Time: 20 minutes)

8 ounces linguine, (tomato basil linguine is good with this recipe)

3 Tablespoons butter

¼ cup, extra virgin olive oil

3 green onions, chopped with green portion reserved

3 garlic cloves, minced

1 (14 ounce) can extra small artichoke hearts, well drained and chopped

2 cups cooked chicken (leftover or rotisserie chicken works great)

½ pound bacon, cooked crisp and crumbled

1 Tablespoon dried or fresh basil

½ cup grated Parmesan cheese

1. Cook linguine according to package directions and drain.
2. Meanwhile, heat butter and olive oil in a large skillet. Add white portion of the green onion, and garlic. Sauté until tender.
3. Add chopped artichoke hearts, chicken, and bacon. Simmer on low until ingredients are heated. When almost ready to serve, add basil4. Remove from heat. Add drained linguine, Parmesan cheese and the green portion of the green onions. Toss well and serve.Serves: 4-6

You can thank me later :-)

T