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Tue
07 ^th

Top Five Go To Dinners

Posted by Erin — 6 Comments

As I try to get ready for the impending school year (no worries, this is not a school post, I am so not there mentally yet as I try to enjoy the last of summer), I was thinking of some “go to” dinners that I go to when the weather gets cool, and the time to actually cook gets shorter.

I decided to come up with a criteria for a “go to” dinner. A “go to” dinner should be able to be prepared in a short amount of time or can be put in a slow cooker, requires not a lot of clean up, has great leftovers, and has an easy vegetarian option. I asked Brian some of his favorites, and he was pretty quick to rattle them off (apparently these are his favorites), and I didn’t have to go digging through my recipes.

Here is my list of TOP 5 GO TO DINNERS

1.) Enchiladas: The recipe I use for chicken enchiladas is easy and the leftovers are amazing, and I think is Brian’s absolute favorite so that is why they made it to the number one spot. For a vegetarian option, you could just do beans and cheese.

2.) Chili: I use a Rachael Ray recipe for chili which I sometimes doctor up with a few additions and serve with corn bread. A double batch can be made and frozen for a night when you have no time to cook. For vegetarians, I’ll use meatless crumbles (I did this once and Brian didn’t know the difference).

3.) Minestrone Soup: Again, this recipe is versatile and can be served with bread or even sandwiches for a quick weeknight dinner. Brian’s favorite thing is to bring the leftovers for lunch. (Someday I will post my recipe for minestrone soup, the key is the broth shown below). *Update: Here is the link for the Minstrone Soup recipe

4.) Spaghetti and Meatballs needs no explanation.

5.) Frittata: Zucchini Frittata is awesome for a quick weeknight dinner, and also can be adapted with any veggies and cheese.

So there you have it, 5 Go To Dinners. Maybe some of these will make it into your cooking rotation.

*Update: I linked this post up with Mom of 6 and Moments that Define Life. Both feature a listable life series each week.

Tue
17 ^th

Paula Deen has a recipe without butter: Chocolate Chip Zucchini Bread

Posted by Erin — No Comments

Over the past two weeks, I have been harvesting lots of zucchini from our vegetable garden, which you can read about here and here.

Zucchini is one of those vegetables that I have very little experience. I am used to sautéing it or using it as part of a crudite (boring), but about a year ago (cue the Alleluia chorus), I found the most amazing recipe for zucchini bread. Paula Deen’s Chocolate Chip Zucchini Bread is wonderful as a breakfast treat or a great dessert. It is one of my favorite recipes to share. In fact, I just made some for my Aunt, Uncle and Cousin as a thank you gift. They hosted us for the day at their amazing home on a beautiful lake. The kids had an amazing time swimming and going out on the boat. (Look for more pictures of our trip later this week).

The recipe doesn’t have any butter, but it does have a bit of orange zest, which totally makes the recipe. It is my absolute favorite zucchini recipe, and I have experimented a little bit with it over the past year, and have found a way to make muffins too. The muffins are more portable, and they bake faster than the conventional bread recipe, which means we get to enjoy them sooner.

To make Chocolate Chip Zucchini Muffins, mix all the ingredients according to the recipe. Prepare two 12 cup muffin tins by spraying with cooking spray. Bake in a 350 degree oven for 20-30 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes in the muffin tin then remove and cool to room temperature on a cooling rack.

Tue
10 ^th

He’s One Smart Cookie: Dark Chocolate, Cherry, and Oatmeal Cookies

Posted by Erin — No Comments

So, Brian has been so amazing helping me with a TON of
summer projects such as our garage sale, building me a farmhouse plank table, and
digging up some of our overgrown weeds, all while working long hours and being
a co-chair for our church’s annual block party.

I decided to make his absolute favorite cookies. I created
this recipe especially for Brian. I’m still thinking of a name for them. Right
now I’ve been calling them Smart Cookies. Everyone in my family loves them too, and I don’t know what it is about the
flavor combination, but they are these cookies are very addictive. I swear
there is no nicotine in them, but honestly you cannot just stop at one, or two,
or seven.

2 Sticks unsalted butter softened to room temperature

¾ Cup Packed Brown Sugar (light or dark whichever you prefer)

½ Cup Granulated Sugar

2 eggs

2 tsp. PURE vanilla extract

1 ½ Cups All Purpose Flour

1 tsp. Baking Soda

1 tsp. Ground Cinnemon

¼ tsp. Ground Nutmeg

½ tsp. Salt

3 Cups Old Fashioned Oats

1-11 oz package of Milk or Dark Chocolate Morsels

1 Cup dried cherries

Preheat oven to 350° F

Line cookie sheets with parchment paper.

In large bowl, sift together flour, baking soda, cinnamon,
nutmeg and salt, and set aside.

Cream together butter, brown sugar, and granulated sugar
until well incorporated. Add eggs and vanilla and mix until combined. Then add
flour mixture slowly and combine until just incorporated (DO NOT OVERMIX). Stop
the mixer and add the oatmeal, chocolate morsels, and cherries. Turn mixer on
low and mix for a few seconds until all ingredients are well incorporated.
Scoop about 1 tablespoon of cookie dough onto parchment lined baking sheets
about 2 inches apart. Bake for 10-11 minutes. Remove from oven and transfer
carefully to cooling rack. The recipe makes about
5 dozen cookies. ENJOY!

Thu
05 ^th

Are you keen on quinoa?

Posted by Erin — No Comments

So, once a year my buddy, Colleen and I try to have a
weekend away from the family to try and get some serious scrapbooking done. We
usually pick a weekend in the middle of winter and the goal is to try and
complete an entire album. This year, her mom offered to host us at her house
for the weekend. Which on a side note, Mrs. S’s house is gorgeous. It looks
like out of the pages of a Pottery Barn catalogue. So since there were no hotel
fees and being only 20 mins from home in case of emergency, I cooked up some treats for the weekend
as a Thank You to Mrs. S.

I brought some of Paula Deen’s Chocolate Chip Zucchini Bread
for a breakfast treat, some of my world famous Smart Cookies (see the healthy
food theme? Sarcasm), and Quinoa salad for lunch. I always wanted to try
quinoa, and so in true me fashion, I looked up like 10 recipes, and picked what
I liked from all of them, and made a Mexican version.

With some sliced avocado, it was gorgeous and delicious, and
I got rave reviews. Except for one person. You see, when I go away on these scrapbook
weekends, I always make extras of everything and leave some home for Brian, and
he is always grateful. He doesn’t have to worry about food for the
weekend, and he can focus on spending as much quality time as possible with kids.
Unfortunately, he wasn’t so keen on the quinoa. Get it? Keen… Quinoa. HA!

He said the texture kind of grossed him out. Too dry. So, I
have an alternative, that has seemed to be a hit for him. Brown rice. Now don’t
get me wrong, the health benefit comparison from quinoa to brown rice varies
significantly, but overall it is still very healthy, and he loved it so much
with the brown rice he decided to take it to work for the rest of the week.
This salad is also great for serving with quesadillas for a dinner. Yummy!

So here it is Not so Keen on Quinoa Brown Rice OR Quinoa Salad

1 cup uncooked quinoa or brown rice

½ Large Red Onion chopped

1 Red, Yellow or Orange Bell Pepper chopped

1 Pint Grape Tomatoes halved

1 Jalepeno pepper diced (seeds and ribs removed)

1 15 oz can black beans drained and rinsed

1 cup frozen corn cooked and cooled

2 Avacadoes sliced

1 tsp lime zest

¼ Cup Lime juice

2 Tablespoons extra virgin olive oil

1 bunch cilantro chopped*

Salt and pepper to taste

*Ok, I get it some people REALLY hate cilantro. My Mom says
it tastes like soap. Switch it up for some parsley.

Cook quinoa or brown rice according package instructions and
cool. Combine quinoa/brown rice, red onion, peppers, tomatoes, beans, and corn.
Stir until well combined. Add lime zest, lime juice, olive oil, and herb of
choice. Stir it up, Serve with sliced avocado. Enjoy!Anyone else make a simple switch to a recipe to please your honey?

Tue
07 ^th

Fiesta: Quick and Easy Slow Cooker Enchiladas

Posted by Erin — No Comments

Enchiladas. My husband loves this recipe. It is awesome to make a double batch and freeze one, and the leftovers are wonderful. One of my closest Mommy friends gave me this recipe, and when I say gave, she basically told me, so bear with me on the measurements. 5 or 6 boneless skinless chicken breasts 1 24 oz jar of your favorite salsa 2 cups shredded cheese (Kraft Mexican Blend) for inside enchiladas 1 cup shredded cheese (Kraft Mexican Blend) for top of enchiladas 12 medium sized flour tortillas 1 16 oz can of refried beans (Old El Paso Fat Free) 1 jar or can of Enchilada Sauce (Trader Joe’s is my favorite, but really any will do.) Put chicken and salsa in crock pot on high for 6 hours.After chicken is completely cooked through and tender, shred chicken by taking two forks and gently pulling it apart then set aside.Preheat oven to 350 degrees F To assemble: Spread a thin layer of beans onto tortilla. On top of beans, add a thin layer of shredded chicken and a little cheese. Roll tortilla and put in a large baking dish seam side down. Repeat with remaining eleven tortillas. Pour entire bottle of enchilada sauce over rolled tortillas, and top with reserved shredded cheese.Bake in the oven for 25-30 minutes or until cheese on top is bubbly.I usually serve with rice, corn, guacamole, and if you are lucky and the kids are gone a pitcher of margaritas. buen provecho!

Tue
12 ^th

Warm Lunch

Posted by Erin — No Comments

Back in February, Chicago and surrounding suburbs experienced the third largest snowfall in recorded history. Since all the schools were called off in our area, including Brian’s, we got to spend a nice family day at Nana’s house before the big move out. Since everyone was home, and Brian spent much of the morning trying to dig us out of Nana’s house to then head over to our new place and dig out, I thought a nice hot comfort food was just what the weatherman ordered. So, I cooked up the kids my favorite comfort food. Home made Macaroni and Cheese. My version has a few little tweaks from the standard, but just as delicious. 1 lb. box whole wheat short cut pasta (Barilla Plus Penne Rigate) 3 c. shredded cheddar (Kraft Shredded Triple Cheddar) 1/2 c. shredded parmesan cheese 2 Tbs. butter 2 Tbs. all purpose flour 2 c. milk (2% Milk) 1 tsp. dry mustard 1/4 tsp. ground nutmeg salt and pepper to taste Preheat oven to 350 degrees F In a large pot fill with water and put over high heat to boil. In a medium sized sauce pan over medium heat, melt butter. Whisk in flour to make a rue. Whisk constantly for about two minutes to get rid of raw flour taste. Whisk in milk and keep on low to medium heat until milk mixture is thick enough to coat the back of a spoon. Meanwhile, add a few pinches of salt to boiling water and add pasta and cook to packages instructions. When milk mixture is thickened, stir in mustard, nutmeg, and 2 cups of the cheddar cheese. Stir until well incorporated and creamy. Combine pasta and cheese mixture and pour into an oven safe dish and top with remaining cheddar and parmesan. Bake in the oven for 15 – 20 minutes until cheese on top is melted and bubbly. Serve with a small garden salad. Needless to say, the family was very happy to have a hot comfort meal and I was happy to have something for lunch other than a turkey sandwich. What is your family’s favorite comfort food?

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