I'm back after an almost two year hiatus!

Whew.  I've been kicking it around to come back to blogging.  Not that my blog was *all that* before, but fakebook, whoops I mean Facebook has sort of lost it's luster and what with all my new project ideas from Pinterest, I figure I'd get back into blogging to have a place to share me, myself, & I.  So, stay tuned for some good food, fun projects, and a little of this or that.  

Scraping the Bottom of the Freezer

Tonight is just a hodge podge of items to make a dinner.  Grilling up some kielbasa sausage, frying up some Mrs. T's Pierogies in butter and a side of steamed carrots.  Really need to go to the grocery store.  Trying to wait it out until the weekend, so Hubs can do the shopping again.  I just don't feel like dragging 3, 2, or even 1 kid to the store.  Although, since we are no-tv zone this month, maybe I should drag them for something to do.

Yesterday was Dr. Suess's birthday, so in honor of that we had Green Eggs & Ham for lunch.  It was not something I had planned in advance, but since I had no bread for sandwiches, it worked out nicely and to my amazement the kids were really stoked about it and gobbled it up.  Even asked for more, but sadly, no eggs left.

Here's another recipe for you that is so simple it's like falling off a log and can easily be altered to your tastes. I got it from my dear friend R when I got married, oh almost 8 years ago.  

Pizza Casserole Basic Recipe

small box of spaghetti

large jar of your favorite spaghetti sauce

package of pepperoni 

mushrooms 

bag of mozzarella cheese

Cook spaghetti according to box directions.  In a 9x13 glass pan, layer spaghetti, half the sauce, half the pepperoni, half the mushrooms and cheese.  Repeat layers ending with cheese.  Bake at 350 for about 30-40 minutes or until cheese is melted and toasty.  

It is a great dish to make ahead, freeze or travel with.  I have taken this to many new moms.  Here's the deal...don't like pepperoni?  Swap it out for ham.  Don't like mushrooms?  Swap it out for green peppers.  Seriously, any pizza topping you like you can add or delete.  I have even used actual "pizza sauce" instead of spaghetti sauce and it worked wonderful.  If you don't have spaghetti noodles, use what you have.  Add a bag of salad and garlic bread for a complete meal.  

Enjoy! 

Dippin' Dinner

Last night we had a Dippin' Dinner.  Everything had to be dipped.  The kids loved it.  It was one of those nights where I didn't have to beg, plead, threaten even one time!  Gawd, I LOVE those nights!!!  Our menu was Cheese Fondue and we dipped bread and apples into it, Chicken Sate with Peanut Sauce, and of course Chocolate Fondue for dessert.   My mom gave me this Rachael Ray fondue pot before she moved and I finally got around to using it.  Actually I didn't have any of the alcohol stuff you use to make the fire beneath it, so I just heated it on the stove first and then served it at the table.  Safer that way with the kids, I think, anyway.

I used this copy-cat recipe for the cheese fondue that is supposed to be just like The Melting Pot's.  I heard that the secret ingredient is to use Pabst's Blue Ribbon for the beer.  Well, that's not what we had, I used Mic Ultra.  But I used really cheap swiss cheese (ie. kroger brand!) and I think it would  have been so much better had I splurged on some decent Swiss.  Oh well, it was just for the family....  I mean it was good, who doesn't love melted cheese on bread?  It just wasn't as good as TMP.  ;)

Chicken Sate
3 boneless, skinless chicken breasts halves (or you could save a little time and use chicken breast tenders)
1 tsp salt
1 tsp black pepper
12 6-inch wooden skewers (I used chopsticks, because that is what I had!)
2 tbsp olive oil
Spicy Peanut Sauce (below)

1.  Rinse chicken, pat dry.  Trim excess fat.  Season all sides with S & P.  Slice chicken length-wise into 12 strips, then place each piece on a skewer.
2.  In a saute pan, heat oil over med-high heat.  Saute 5-6 minutes or until chicken is cooked.  [I actually grilled them on a grill pan since I was using long chop sticks--they didn't fit in any of my pans.]  I grilled them in batches and kept the done ones in the oven on warm.
3.  Served with Peanut Sauce below:

Spicy Peanut Sauce
1/2 olive oil
1 cup peanut butter
1 cup heavy cream
3/4 cup coconut milk (sold in a can in specialty food aisle)
1/2 cup chicken stock
3 tbsp packed brown sugar
2 tbsp chopped shallot (I left out)
1 tbsp honey
pinch of red pepper flakes (I also left out)

1.  Heat olive oil in sauce pan.  Add remaining ingredients and whisk until smooth and heated through.  Makes a lot-- 3.5 cups.
I just poured a little bit of the peanut sauce into small bowls and we dipped our chicken in it.  The boys loved it.

For the Chocolate fondue, I melted half a bag of chocolate chips with 1/3 cup of heavy cream and a half of cup of marshmallows.  Served it with cake chunks, bananas, and large marshmallows.  It was a little thick, might want to thin it out with more heavy cream.

Even if you didn't  have a fondue pot, you could easily just heat these things over low-med heat in a saucepan.


Tonight: LEFTOVERS! :)

Snow Day, Again!

Ah, I'm really about done with winter.  Kids had another snow day today.  Third one, which I guess isn't a lot compared to those out East.  It's just the kids haven't went to school a full week in 5 consecutive weeks!  I actually gave my hard working hubby a nice gift of snow blowing the driveway myself today!  He works so hard to support our family and I know that when he gets home, the last thing he wants to do is deal with the driveway.  It wasn't all that bad, took me about an hour to do.  Then I played with the dog and B for a bit.  Tried to make a snow man.  Guess I've lost my touch; couldn't get the thing started for anything.  Anyway, I didn't feel like spending a lot of time on dinner and didn't have any meat that wasn't frozen.  I decided on Tuna Cakes, a recipe that was in that Kraft magazine a few years ago.  It always makes me think of my Grandma because I remember making it at her house once.  I used to go there every Monday and eat dinner when she was alive.  They are actually very simple and very tasty.  Kids ate them right up, B even ate two.  Hubby was a little skittish about them, but then devoured several of them.  Very mild tuna taste. You should try them!

Sunday I made a big family style dinner.  We were home all day.  I had a pretty big pork tenderloin and decided to halve it and make two things out of it.  One half I made pulled pork in my crock pot for a different day this week and the other half I made Herb Roasted Pork Tenderloin.  On the side we had deviled eggs, steamed broccoli, and mashed potatoes.  For dessert I made this Chocolate Cake that is sooo good!! Great for snacking and with out frosting.  I'm actually not a cake fan, mainly because of the icky frosting.  If I make my own, I'm okay with that.  :)  I threw in the cup of mini chocolate chips and the when I served it sprinkled on a bit of powdered sugar.  It was really fantastic!  I almost forgot that baking this cake almost turned into a disaster!  Hubby was on my computer when I was baking the cake and I had to keep asking him what to do next.  Well,  I forgot to put in the sugar until the very end!!  I was scared that it wasn't going to turn out, but it seemed to just fine.

Last week I also made this Crispy Beef & Broccoli and the whole family just raved about it!  It's another one out Parents magazine.

Crispy Beef w/Broccoli

for the beef marinade
1.5 teaspoon reduced-sodium soy sauce
1 tsp. cornstarch
fresh black pepper to season the beef

For the stir-fry sauce
3 Tbsp oyster sauce
2 tsp water
2 tsp balsamic vinegar

to prepare
1 lb beef top sirloin or flank steak, thinly sliced into 1/8" thick strips [I used top sirloin]
1.5 lbs. broccoli, cut into bite sized florets (about 4 cups)
1 Tbs canola oil
1 Tbs minced garlic

1. In med bowl combine the ingredients for the marinade.  Add the beef and let marinate for 10 minutes at room temp or refrigerate for a couple of hours.
2.  In a small bowl, using a fork, mix together the ingredients for the stir-fry sauce.  Set aside.
3.  In a wok or large saute pan, add 1 inch of water (about 5 cups) and bring to a boil.  Add broccoli and cover to cook for 3 minutes.  Broccoli should be bright green and crisp tender.  Remove broccoli and pat dry.
4.  Discard water from pan and dry it well.  Place over high heat and when hot, add the canola oil and swirl to coat.  Add the garlic and fry for 15 seconds.  Toss in the steak strips, keeping them in one layer, fry 30 seconds.  Flip the strips and cook the other side 1 to minutes more or until done.
5.  Pour in the stir fry sauce and stir to combine.  Add the cooked broccoli back into the pan and toss to coat well.  

I served it with the left over Ginger Fried Rice we had earlier in the week.



Hope you had a great Monday!

Monday Night Menu

Tonight we had Sweet & Savory Lettuce Wraps, Snappy 3-Pea Stir-Fry, & Twice as Nice Gingered Rice.  These recipes were in last month's Parent's Magazine, featuring Jaden Hair author of The Steamy Kitchen Cookbook.  I thought I could link to the recipes, but I don't seem to be able to.  All were pretty quick and easy, but trying to do them at the same time is a challenge.  I did the rice first and put it in a bowl and covered it with foil, then managed the other two at the same time.  I got rave reviews from all members.  Hubs ate like 5 lettuce cups.  The boys loved the pea salad.  It was all very good.

Twice As Nice: Ginger & Green Onion Fried Rice (I swapped a little celery in for the green onion)
4 cups leftover rice, chilled cooked long grain rice
2 tbs high heat canola oil
1/2 cup minced green onions
1 tsp peeled and grated ginger (I used some ginger out of those tubes you can get in the produce section)
1 tsp Chinese rice wine or dry sherry (optional)  {I used rice wine vinegar, cause that is what I thought it said!}
1 tbs reduced sodium soy sauce
fresh ground pepper

1.  Gently separate the rice with a fork, but don't smush it up.
2.  Place a wok or 10" pan over med-high heat and add oil.  When it's just started to get hot, add the green onion and ginger.  Cook, stirring constantly until fragrant; about 30 seconds.
3.  Turn the heat to high and immediately add the rice.  Stir well to incorporate the onion and ginger mix.
4.  Spread the rice all around pan , letting it cook with out stirring , untill you hear the sound of the grains starting to sizzle.  Using a spatula, toss the rice to redistribute it.  Let it cook, undisturbed for 1 minute.
5.  Add the rice wine, if using, soy sauce, and pepper.  Toss well.  Fry for an additional minute until all the rice is heated through.  Serves 4-6  I used a 10" pan for this,  and it was definitely cramped.  Also, I would say serves 4-6 adults, we had tons left over.  


Snappy 3-Pea Stir Fry
1/2 lb sugar snap peas
1/2 lb snow peas
1/2 lb shelled peas (fresh or frozen)
1 tsp canola oil
2 cloves garlic, minced
2 Tbs lite soy sauce
2 tsp sesame seeds

1.  Was all the peas.
2.  Heat a wok or 10" skillet on high for about 2 minutes.  Pour in oil and swirl to coat.  Add garlic and cook for 30 seconds.  {garlic will burn fast, mine did and I had to throw it out.  Be Very Careful!!!  I would say 30 seconds was even too long) Add sugar snap peas and stir fry for 30 seconds.  Add snow peas and shelled peas (I added mine in frozen); stir fry another 30 seconds.  Mix in soy sauce.  Toss and cook  until tender crisp, about a minute.  Sprinkle with sesame seeds.  Serves 4 as a side dish.


Sweet + Savory  Lettuce Cups
3/4 lb ground chicken, turkey, beef, or pork (I used 1 lb turkey)
2 tsp lite soy sauce
1 tsp cornstarch
2 tsp canola oil
1-2 cloves garlic, finely minced
1 tsp peeled, finely grated fresh ginger (I used the stuff in tube found in the produce section)
1/3 chopped red onion (left this out)
4-6 fresh shitake mushrooms, stems removed, diced ( I used baby portabellas)
4 peeled water chestnuts, diced (I used canned)
2 tsp rice vinegar
1 1/2 Tbs oyster sauce
16 cup shaped lettuce leaves (Boston, Bibb, butterhead, iceberg...whatever really)
1 11 oz can mandarin oranges, drained

1.  Marinate meat with soy sauce and cornstarch for 10 minutes room temperature.
2.  Heat wok or large skillet over high heat, add oil when hot.  Swirl to coat, add garlic, ginger and red onion.  Fry 15-30 seconds.  (Again, be careful with the garlic...I would add it last of the 3 items).  Add ground meat, cook until lightly browned, about 2  minutes.  Stir int he mushrooms, water chestnuts, rice vinegar, and oyster sauce.  Simmer for an additional 1-2 minutes until meat is cooked thru.
3.  Assemble lettuce cups by spooning in some meat filling and topping with mandarin oranges.
Recipe notes you could sub diced green apple for the red onion, but I did not.

Kids ate every bite, no fight!  :)  Sorry no pictures, it cooks so fast and then of course we were all starving, so we just dug in!   Later in the week we should be eating the leftover rice with Crispy Beef & Broccoli.

Hiatus...

Sorry...I've been on hiatus, after the holidays, I was just ready to relax; but then we got a new dog and well, she takes up A LOT of my time.  I'm going to try to get back in the groove, but probably won't be posting daily.  Who am I kidding?  Have I ever been a daily poster????  :)

Too hold you over, here's a cake I baked last weekend!

It was very good, but not very easy & I definitely jacked mine up.  You can find the recipe here.

I'm hungry!

Hello friends.  This week is another busy week.  My husband is working second shift two nights this week and we are bowling two nights this week = not much cooking going on here.  :)  Monday night I didn't feel like cooking so we literally ate Ramen Noodles.  They are good once in a while.  I like to drain most of the water out so that it is less like soup and more like a bowl of noodles.  I felt like baking instead.  My Grandma called them Hello Dolly's but most people call them Magic Cookie bars.  Mmmh, they are so good.  Last night was one of the nights my husband was working so we had the go to meal that my blog is named for.  Grilled cheese and tomato soup.  I'm happy to report that I did not burn them and I mixed it up a little by making them on Rye bread.  Yum.  I usually cut the sandwich into several strips for the kids and then they dunk them in the soup.  This method has eliminated the "I don't want to eat the crust" drama and they actually eat the soup too this way.  I got those mugs for them a few years back at Crate and Barrel.  Not sure if they make them anymore.  Looks like they make a polar bear version now.  They are just the right size for the kids.

I know this next thing has nothing to do with food, but I thought it was so cute, I  wanted to share.  My husband wears a uniform to work and they do the cleaning of said uniform.  So we end up with all these wire hangers we don't need so I was determined to find a way to use them creatively.  The boys' Christmas parties are next week and I thought what I came up with would be fun for them to do.

                                      I figured we'd add the year and their names to them as well.
To make this, I just bent the wire hanger into a triangle shape.  Then glued tissue paper around it then cut it out with pinking shears, though you could use scrapbook scissors too.  Then decorated it with a bow and used glitter glue that you can get at craft stores that has the confetti in it already.

Well. I'm hungry, time for lunch!  Enjoy your day.