Busy Blogging

Hi everyone!  Sorry I am a bit late today, but I have been crazy busy....doing what?  blogging everywhere but here!  lol

You can see a recent mini book made with coffee sleeves over on the Bind-it-All blog.  And a distress stain tutorial over at Ideas for Scrapbookers.

So, What do I have for you, here?  How about a project I did a few weeks ago for Bind-it-All, featuring the Display-it-All and of course, bound with my Bind-it-All and o-Wires.

I have had this fun recipe album from Melissa Frances in my stash for a while, just waiting to be embellished and filled.

Cooking at home daily has definitely created some "go-to" recipes and I decided this would be the perfect place to store them so I don't have to keep digging them out.

 And the use of the Display it All keeps the recipes up off the counter top.  Which can get quite messy, especially when the children or dh cook.

And you know I had to shabby the stand up, adding crackled paint and lots of lovely goodies from my stash, many from the Hydrangea Hippo etsy store.  (she has got some of the most yummy trims).

Well, gotta get a few things done for swim team today.

Hugs.

Nancy

I'm Late, I'm Late

Yes, I know that yesterday was Monday...but Mondays are crazy!  That is one of the reasons I had stopped doing the menu thing.  But....since so many of you asked...I will keep posting, but sometimes....Menu Monday may be Tuesday, or even Wednesday.  hee hee

Monday we had Butternut Squash with Tortellini.  Phil liked it, I liked it, Brighton thought the squash was a little too soft..but he liked it.  The girls....not so much.  I may try again and just cook the squash less.  It was super easy to make and you know I love my meatless Monday.  The recipe comes from Real Simple magazine and you can find it here.

 Tuesday we had Pioneer Woman's Cajun chicken pasta.  Yummo!!!!!  I left the veg nice and crisp because we like our veg crisp.  Also, I didn't add nearly the same amount of cajun seasoning because someone here doesn't like spicey food, darn it..  hee hee  Recipe is here.

 Wednesday was Chicken Waldorf Salad because that is Brighton's favorite and with apples coming back in season....how can I say no?

 Thursday I tried something new.  Not totally new mind you, but a little new.  Crazy day ahead so I took my usual lasagna recipe and made it in the crock pot.  I didn't get any of the crispy brown bits which I enjoy, but it was really soft and gooey.  Kids like it that way.  hee hee

 Friday we had yummy quesadillas.  Vegetarian....with salsa rice and salad.  So tasty and cheesy.

Well, gotta run.  I will be back tomorrow with a fun home decor project!

Hugs.

Nancy

Today is Monday

Hey Everyone,

Hope you all had a great weekend.  Mine was good with plenty of time with family and a bit to play with paper.  hee hee

Today I have another installment of Menu Monday.  Last week, it was hot!  So stinking hot!  Lots of salad....let's get started.

Monday was burrito bowls

Tuesday we had a mexican cobb salad.  One of my faves!

Wednesday was something brand new for me.....Hungarian Beef Stew.  I enjoyed it, not sure about the children tho.  Ainsley thought it was a bit spicy.

 Thursday we had herb and citrus grilled chicken tacos...which I turned into a salad.

Friday the boys were out of town, so the girls and I had cheese, crackers and some veg for dinner...nothing exciting there, definitely nothing to show.

So, since I don't have much to share in the way of menus...How about I share a layout?

Scenic Route papers, 3tailscraft chipboard,  Maya Road, Prima flowers, AC felt and alphabet, Martha Stewart and EK punches.

I made this using some old, old, old Scenic Route papers and some super cute chippie I got from 3tailscraft. There is a challenge every month on scrapbook.com to use 3tailscraft chippies and I always have the best time playing.  This month we had to emboss.  I started with a dry emboss, but didn't really get the look I wanted, so I did a heat emboss.

Thanks for dropping by.

Hugs.

Nancy

Menu Monday

It's Monday again, albeit late for many of you I am sure.  Life has gotten crazy here.  Did I mention that all three children are back to swimming?  Fortunately, they are all swimming on the same team!  woo hoo!!!!  Unfortunately not only do they all swim at different times, they swim at different pools!  lol  The pools are very close together (within 10 minutes) but I have to stop every 10 minutes to drop people off.  lol  So, that is my excuse today for being late.

Can't remember exactly what was which days, so please bare with me.  Here is what we had for meals last week.

Bar-b-que shrimp and cheesy grits!  Yummo!!!  Mackenzie has decided she likes shrimp again, not so much the grits...but it is a start.  hee hee

 Yummy Asian Beef Noodle salad.  Lots of tasty vegetables, cucumbers, peppers, scallions plus rommaine and yummy mint.  I had some Asian wheat noodles in the pantry that I needed to use but I don't know why you couldn't just use thin spaghetti.

 Beef and Chipotle chili.  Also way yummy!  Ainsley of course thought it was too spicy...but she thinks everything is too spicy.  lol

 Macaroni and Cheese from the crock pot with a side of broccoli.  eh...but it works.  And Ainsley doesn't think it is spicey.  lol

And finally....A Beef and Ginger Stir Fry.

This one was so tasty and so easy I think I will share.

Beef and Ginger Stir Fry
1 lb tenderized round steak cut thin
1 bunch broccoli broken into florettes
4 carrots sliced
2 red bell peppers sliced
1 lb snap peas
3 scallions, sliced
1/2 lb mushrooms (I used crimini)
1 tsp fresh ginger grated
2 cloves garlic minced
1/2 cup chicken broth
1 tsp vegetable oil

Place oil into hot pan, you are going to want the pan good and hot to stir fry. When oil begins to shimmer add beef, cooking in two batches so as not to steam the meat.  Set meat aside.  Add carrots, peppers, and broccoli to hot pan and toss till the vegetables begin to brighten (2 minutes).  Add in snap peas and scallions and toss for another minute.  Finally add mushrooms and toss for maybe one minute more.  I like my vegetables crisp tender, so I don't want them to cook too long.  Add in the ginger, garlic and chicken broth and cover for just a minute or two.  Then add the meat back in to reheat.  I served this over rice and everyone really enjoyed it.

I love that other than the prep of the ingredients it only takes a few minutes to cook.  Definitely something I will make again, although Mackenzie has requested chicken next time.

OK, well...gotta run again!

Hugs.

Nancy

Menu Mondays are Back

Hi everyone...guess what?  It is Monday and I am back to share some food ideas from our past week.  I know I am a little late, but life is crazy busy today.

Let's jump right in....

This year Brighton needed an extra course on his transcript to stay in the charter program.  With three AP courses and 2 courses at the JC I decided I would teach the elective.  Guess what he is taking....Food and Nutrition!  I am teaching him to cook (and Mackenzie).  Don't you love a man who cooks.....Anyway.  He decided to make fettuccine alfredo, sauteed zucchini, and a caprese salad.  Yum!  But I think we need to work on the nutrition portion as I am pretty sure this meal is high in fat.  hee hee.

Tuesday we had chicken piccatta, sauteed spinach with cannelini beans and a caesar salad.  I guess it was Italian week.  hee hee

Wednesday night was quick and easy.  Wednesday is usually salads...BLT!  So super easy.  Lettuce, lots of crispy bacon, and tons of fresh tomatoes from a friends garden.  A few croutons on top.  Delicious and so easy.

 Thursday was another easy dinner.  Grilled shrimp and vegetables with a side of rice pilaf.

 And finally, one of my faves, homemade paparadelle with a duck ragu.

This one was totally yummy and since it was my absolute fave (only 200 calories for all that ragu), here is the link for the recipe at Fine Cooking.  Now, if you don't care for duck, I am sure you could make a very similar dish with chicken thighs and legs.  Super easy too!

OK, well....time to get back to work.  Did I mention it is crazy here?

Hugs.

Nancy

It's Monday!

Even though I had an incredibly busy weekend..and even though Ainsley is doing her best to push me over the edge..Since tonight's dinner is ready to go I am here with last weeks menu and a recipe.

Monday we tried a new item...Chile Relleno Casserole.  I loved it, Phil loved it...Brighton and Mackenzie both said they liked it, Ainsley of course was the lone dissenting voice.  Until Wednesday, when Mackenzie informed me that she didn't actually like it, that eggs are gross...but she didn't want to hurt my feelings.

Tuesday we had roasted chicken.  Everyone likes roasted chicken.  It was the mashed potatoes and broccoli they complained about.  lol

Wednesday we had pot roast.  Mackenzie has now informed me that she doesn't like meat.  I have no problem with this since I spent 3 years as a vegetarian and another 4 where I ate no mammals.  However, it would have been helpful to know this before cooking her dinner.  lol

Thursday night was scouts PLC...and that means pizza.  Of course, that also means that I don't have to cook, so it isn't all bad.  hee hee

Finally Friday, we had New Mexican Pork chili.  Yummo....or so I thought.  Mackenzie said too much meat, and Ainsley said too spicy.  I can't win this week.

Well, there ya go...a week worth of menus.  I thought they were tasty.  If the children want to be picky eaters.....Well, maybe I will have more luck this week.

For now tho, my favorite of the week was the Chile Rellenos.  So.....

Chile Relleno Casserole

10 Anaheim peppers, roasted and peeled (or you could use canned)
1 tbs olive oil
1/3 cup onion
1 28oz can crushed tomatoes
6 eggs, separated
1 1/2 cups milk
6 tbs flour
4 cups Monterrey Jack cheese
Salt and Pepper to taste

Preheat oven to 325

In saucepan over medium high heat, saute onions in olive oil until translucent.   Add tomatoes and simmer on medium low till thickened (10-15 minutes).  Add salt and pepper to taste.

Spray a 9x13 inch baking pan with cooking spray.  Line bottom of pan with 1/2 of the peppers.  Distribute 2 cups of cheese evenly over the peppers.Repeat with the rest of the peppers and cheese.

Beat egg whites until a soft peak forms.  Mix together the milk, flour, and egg yolks.  Fold the egg whites into the yolk mixture.  Pour the eggs over the peppers and cheese.

Bake for 45 minutes or until the top is golden brown.  Remove from oven and evenly distribute the tomato sauce over the top.  Return the dish to the oven for another 30 minutes.  Let set about 5 minutes before serving.  Serve with rice, beans and fresh tortillas.



Time to run!  Back tomorrow with some scrappy goodness.

Hugs.

Nancy

Happy Valentine's Day

I hope you are having a great day...it is a bit cold and rainy here, but other than that....

Last week wasn't terribly exciting as far as meals went, but, just in case you are looking for ideas...

Monday we had baked manicotti with salad and garlic bread.  I tried a new sauce recipe and Mackenzie was much happier with this version.  Seems she doesn't like the simple marinara sauce I often serve because it is too tomatoey!  uggggh.  Wish she had told me that a while ago.  Of course, the other two like the more tomato flavor.  oh well.

Tuesday we had an oven roasted chicken (beer butt) with mashed potatoes, broccoli and tomato.  Yummo.  I roasted the chicken upright over a can after injecting it with a mixture of beer and spices.  mmmm, so tasty.    I think I may want to invest in one of these for the grill this summer.  Since we don't usually drink out of cans it would be so much more convenient.

Wednesday I made beef stew.  I really need to start eating more beef as the freezer is still quite full and it won't be long till we need to place our order for this years steer.

Thursday I cooked a London broil in the crock pot with some fries and peas.  I hadn't planned on serving it with peas, but forgot to add them to the stew the night before.  lol  It came out really tasty and I had plenty of leftovers for sandwiches over the weekend.

Friday was sausage and peppers over some penne pasta.  Quick and easy and in the oven, leaving me plenty of time to drive in circles.  hee hee

Well, now that I am back to thinking of the vertical grill thing with the cup to hold all the liquid for the chicken...how about if I share the recipe for the liquid?

Beer Butt Chicken (yep, makes the children crack up when I call it that)


12 oz of beer
1/4 cup cider vinegar
1 Tbsp paprika
1 tsp ground black pepper
1 tsp salt
1 tsp sugar
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of cayenne
1 3 1/2 lb. whole chicken

Preheat oven to 350

Mix the spices into the beer and pour back into can.  Place the chicken over the top of the can (shove the can up the chickens butt. roflmao) and place in a roasting pan with the can upright.  Roast for approximately 1 hr or until chicken is cooked through.  Carefully remove chicken from its throne and enjoy.

I have a few projects to share later this week, including one I made especially for Valentine's Day.  So, I hope to see you back.

Hugs.

Nancy

Monday Monday

Why does Monday always have to come after a relaxing Sunday?  Yesterday was so nice, eating lots of snack food and watching some commercials.  sigh

Well, here it is so I guess this is my day to share some menus and a recipe!  woo hoo!!!!

Monday we had Tomato Soup with Grilled Cheese...yummo!!!

Tuesday was Jambalaya in the crock pot...couldn't find my regular recipe so had to wing it...rice came out a little gummy, sigh.

Wednesday was chili, which is a family favorite and an easy dinner to make since it is just a big dump.

Thursday we had the scouts over for PLC so Phil picked up pizza.  Teenage boys and pizza just seem to go hand in hand.

 Friday night we had Pioneer Woman's Cowboy Calzones.

Well, the pasta is on the stove for tonight.  Baked Manicotti. I wonder if I could get away with adding spinach to the filling?  hmmmmm, It would be so good, but I am afraid the children would protest.  Well, time will tell.

Until then, enjoy my favorite recipe for chili.  As a Texan, I know that this recipe has gone off and been ruined with the addition of beans.  But, the children like it that way, and since they are Californians.....

Beef and Bean Chili

2 pounds ground beef
1 lg yellow onion, chopped
2 cloves garlic, minced
15 oz can pinto beans, rinsed and drained.
2 14.5 oz cans diced tomatoes with green chilies
6 oz can tomato paste
2 3.5 oz cans diced, roasted green chilies
3/4 cup beer
2 tsp. chili powder
1 1/2 tsp ancho chili powder
1 tsp ground cumin
1 tsp dried oregano
salt to taste

In a large soup pot over medium high heat brown the onions and garlic.  Add in the ground beef and cook till meat is no longer pink breaking up any clumps.  Drain off the fat.  Add in remaining ingredients and cook for 1-2 hours on low.

Told ya....it is just a big dump.  hee hee

Well, I have so many projects to share....I promise to be back tomorrow with some scrappy goodness.

Hugs.

Nancy

It's Monday and a Contest

You know what that means?  Time for some new meal ideas!  woo hoo

This week on Monday we had our swim team banquet.  Which means no cooking for me!!!  Hooray!

Tuesday we had the most tasty citrus and herb marinated chicken tacos...hmmm recipe anyone?  hee hee

Wednesday was a simple beef and mushroom stew...although, since Mackenzie doesn't really care for the broth, hers was more like beef and mushrooms over pasta.  Gotta make it work, right?

Thursday was one of everyone's faves.....Pulled pork from the crock pot.  I tried to sneak in some oven baked sweet potato fries (thought they were a little healthier for everyone) but one of the three children was not a fan.  Can you guess who?

Friday I made minestrone.  Seemed a little odd since it was almost 70 degrees...but no one complained.  lol

Recipe time....

Citrus & Herb Marinated Chicken
2/3 cup orange juice
2 - 3 jalapeño chilies, stemmed and seeded
7 cloves garlic
1 tbs black peppercorns
1 tbs salt
1/2 bunch cilantro
2 lb. chicken legs and thighs


In blender combine 1/3 cup of the orange juice, the jalapeños, garlic, peppercorns and salt.  Puree until the peppercorns are completely crushed.  Add the cilantro and remaining 1/3 cup juice.  Puree until smooth.  In a ceramic or glass oven proof dish, toss the chicken with the marinade.  Cover and refrigerate at least 1 hour or up to 12. 


Heat the oven to 350 F.  Bake the chicken in the pan it was marinated in until the meat easily pulls away from the bone, about 40 minutes.  Set the chicken aside to cool.  Pour the juices from the pan into a bowl or cup and reserve.  Refrigerate the juices so that the fat rises to the top.  When the chicken is cool, remove the skin and shred the meat into bite sized pieces. 


When ready to serve, skim off the fat that has risen to the top of the reserved cooking juices.  Use the remaining liquid to moisten the shredded chicken as you reheat it.



How about a little contest?  As usual, I am trying to work through all the goodies in my stash to make room for some new things.  The quickest way for me to get through the stash???....share with you!    So, guess which of the three children did not like sweet potato fries.  I will take all who guess correctly...and pick a winner.  Easy?  I will also throw in some embellishment to match of course.  Just leave a comment below.

I will pick a winner on Friday.

I will be back tomorrow with some fun projects I did over the weekend!

Hugs.

Nancy

Menu Monday

I have decided to stick to love, hate is too great of burden to bear. MLK. 

Hi everyone!  I hope you are enjoying this lovely day.  The children and my husband are both off today for MLK day!  Such a great holiday,  a day to remember a man whose message of tolerance and love.

Last weeks menu was pretty simple.  We actually had a night we could sit down and eat together as a family.  Goodness that was nice.

Monday we had Gyros.  We had made a leg of lamb over the weekend when my sister and niece were here, and the leftovers were sitting in the fridge screaming for tzatziki sauce and pita bread.  yum!!!!!

Tuesday was the night everyone was home...and you know what the children wanted?  Hamburgers!  Telling when the children's idea of a special, can have anything because I am home to cook, and we can all eat at the same time dinner is hamburgers.  lol  I won't bore you with a photo of a hamburger today.  But they were tasty!  We found some brioche buns at Whole Foods that totally rocked!

Wednesday I made homemade chicken noodle soup.

Thursday was homemade lasagna.  I still don't know why I let the children talk me in to cooking these things that take all day with lots of chopping and many dishes for dinner.  lol  I think I have shared photos of lasagna?

Friday...well, Friday was super easy (I guess to make up for the lasagna, hee hee).  It is crab season here, so cracked crab and caesar salad!  How easy is that?  Phil picked them up at Whole Foods and they were so tasty.

That is obviously not me in the photo and not our crabs.  The five of us couldn't eat nearly that many in one sitting.  hee hee...It is a stock photo I found because, well, they didn't look so pretty once they were cracked and cleaned and in a big bowl.  sigh  But they sure did taste good!  Crab season isn't nearly long enough.

Ok, well, a recipe for this week?  How about Tzatziki sauce?  It is delicious, and somewhat nutritious.  I love to eat it on pita bread for a snack.  This recipe comes from Food Network.  It is a Barefoot Contessa recipe.  I love her stuff.

Tzatziki Sauce

• 1 pound (1 pint) plain yogurt (whole milk or low fat)
• 1 hothouse cucumber, unpeeled and seeded
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 1/2 cup sour cream
• 1 tablespoon Champagne vinegar or white wine vinegar
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 tablespoon good olive oil
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper

Directions

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature

I found some time over the weekend to work on quite a few projects.  Be sure to stop back in to check out the craftiness I have been up to.

And don't forget to check out the forums at Catch the Moments Kits and Sassy lil' Sketches.  Catch the Moments Kits has some huge news!  I know you already love CTM because of the low prices and great products. Well, things are about to get better! Starting now, all new kits will be $15.95 and add-ons $5.95! And the best part, they will include the same amount of great product...just a little savings for you!

See you later.....

Hugs.

Nancy

Menu Monday

Well, being that we are back to our normal schedules, we are back to eating in shifts and trying to keep everyone happy.  I think we managed to do that fairly well this last week.  So, here I am with our recap for Menu Monday.....

Monday - Chicken Picatta - I was able to cheat a little since Phil had the day off and was able to cook fresh while I drove.

Tuesday - Homemade Pizza.  This was a bit of a challenge since everyone wanted different styles of pizza.  We had one thin crust, one Chicago Style, and one...well, it was supposed to be stuffed crust.  But that didn't work so well.  lol

Wednesday - Pot Roast.  Oh goodness.  The sauce is so good I could eat just that.  hee hee

Thursday - Hot Dogs.  I am not a fan of hot dogs.  Really, I don't care for them much at all.  But when Phil came home from his scout meeting and informed me that we were having 14 scouts over for the PLC (planning meeting) it was the only affordable (for that many teenage boys) meal I could think of.  lol  I will spare you a photo.  hee hee

Friday - Chili.  Always a favorite here.

And finally, just because I love you, and I had that photo yesterday of the not Christmas cookies we made...here is one of the sugar cookies.

Ok, well, since this pizza dough was so versatile and easy...How about if I share.

Basic Pizza Dough
1 package active yeast
2 tsp. sugar
1 cup warm water
1/4 cup lard or shortening (I found some non-hydrogenated shortening at Whole Foods)
2 tsp salt
Olive oil

In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a pste.  Add the flour and salt and mix using a dough hook, until the dough comes away from the sides and crawls up the dough hook.  Remove the dough from the bowl.Grease the bowl with olive oil and place the dough back in the bowl.  Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour.  Turn the dough out onto a floured surface and divide dough in half.  Roll the dough into balls, cover and let the dough rest for 15-20 minutes.  Shape.
Hope you have a great week!

Hugs.

Nancy