Fresh Salsa

So.

Who wants to know just how cool my dad really is? (this is where you raise your hand and say ME!!)

We went down to visit the family in Vancouver. We got there late Friday night. Late for me, anyway. 8pm. =) Randomly chatting with my father, I told him I was craving some home made salsa. They didn't have any. So GUESS what he did? He went to the store, bought all the ingredients, and at around midnight, he hand made, especially for me, this amazing fresh salsa. Yes. THAT'S how cool he is! Midnight!! 

This stuff is in-credible. Seriously. I am going to always have these ingredients on hand. It took about 15-20 mins including cleanup for him and my brother Andrik to make this. It made the perfect side to a bacon and cheese omelet. DELISH!!

Fresh Salsa, D. K. style

20 Roma tomatoes

2 large white onions

3 packs mint

1 bunch cilantro

3 limes

1 tablespoon olive oil

salt/pepper to taste (He used white pepper)

Chop everything small and combine! That easy!

Here's a photo of that amazing man meeting his third grandchild, Vienna Ruth-Marie!

P.S. Vienna is doing great! Getting so big!! 

Herbed Pizza Dough

I'm always on the lookout for quick dinners (in case you haven't noticed). Three kids under three is mighty crazy sometimes. Naptime is the best becuase, well, siiilence! And, it's perfect time to prep dinner. I love to make or prep before dinner if possible. well, with pizza that's totally possible! Bake the dough on the pan and let it cool..then just top and re-bake until cheese is melted! I also wrap the baked dough and freeze it to thaw + assemble pizza at a later date. Perfect.

Well, today Aerro decided naps weren't a part of his day, so he got to stay up and help. In his own words, it was way better then sleeping in that dumb old bed in his room. Hahaha...The best part about this recipe is it really IS quick and easy. You mix and bake right away. No worries about raising the dough, etc. though I'm sure you could do that route if you want.

Herbed Pizza Dough

4 cups unbleached flour
2 cups whole wheat flour
2 package yeast
4 tablespoons olive oil
2 teaspoon salt
2 tablespoon sugar
2 cup warm water
2 tsp basil, oregano, dried garlic

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Knead until elastic, about 6 minutes or so. Spread out on 3 lightly oiled pizza pans or cookie sheets. (I always use cornmeal on the pan before I put the dough on) Top as desired.
Bake at 375 degrees for 20 to 25 minutes. 

OR

Prick dough with a fork in several places and bake for 15 minutes and cool to top+bake at a later date. 

 

Favorite combinations in this house 

olive oil+roma tomato+fresh mozzarella balls+basil (best best best best best!!!!)

alfredo sauce+fresh garlic+grilled chicken strips+green peppers+mozzarella (Avoni's personal favorite)

ground beef+sausage+ham+pepperoni+green peppers+olives+cheese (guy pizza in my books)

sundried tomato+olive oil+garlic+grilled chicken strips+ fresh mozzarella balls

____________________________________________________________________

Pressing out the dough

 Really kneading that stuff!

 All sauced up! (my favorite sauce here)

 Note to self: Clothe child fully before taking photos... =)

 The finished child size pizza!

 The rest of the crusts are awaiting the husband to come home to top + cook =)

 

Taco Chicken (Salad)

Some nights, it's not fun to actually "slave" in the kitchen for hours attempting to make a large meal. 

Some nights, I want quick, easy, good, and good for you.

This...is my go-to for that.

Taco chicken. Good right outta the oven..

Or...

Cooled, cubed, and made into a super good black bean + taco chicken salad!

And the chicken refrigerates fabulous to eat the next day..or the next...or, well, you get the point! =)

I think it's essential to do your own taco seasoning like I posted -here- but you could use prepackaged stuff, too.

Taco Chicken

2 chicken breast

1 taco seasoning packet or recipe

1 cup salsa

Dredge chicken in taco seasoning to coat. Place in pan and pour on salsa. Cover and bake 350 for 15-20 minutes or until the center is no longer pink. Serve with more salsa, shredded cheese, sour cream, and whatever else you like. =)

As a Salad

Prepared Taco Chicken

Shredded lettuce

1 can black beans, rinsed until water is clear

Shredded cheese

Tortilla chips or strips

Equal parts Ranch and Salsa (I do homemade, both, 1/2 cup each)

Layer first 5 ingredients on plate. Mix ranch and salsa well and pour over salad. Mix to combine! 

See? How easy?!

Breakfast Quinoa

I just got a giant bag of Quinoa from Costco. Even though it looks like it's pronounced kih-no-ah, it's actually keen-wah according to dictionary.com. Quinoa is an ivory colored seed grown in South America. It is a pure protein meaning it contains all the essential amino acids the body needs to repair and grow tissue. It's gluten free and it's high in iron and calcium, and is a good source of manganese, magnesium, copper, and fiber. So basically, this seed that acts like a grain in cooking is amazingly good for you. But can you make it taste good, too?? That's what I'm about to discover. This morning, we had it for breakfast. Was it good? Ohh yes, it was! It was made two ways. I only photographed the one, though. My kids loved it! Score. =)

Quinoa Pudding

1 1/2 cups water
3/4 cup quinoa
2 cups whole milk
2 ripe bananas
2 tablespoons white sugar
salt to taste
1/2 tablespoon butter
1/2 teaspoon vanilla extract

Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat. 

 

Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa. 

 

Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm. 

 

 

Maple Cinnamon Quinoa

 

2 cups water

1 cup quinoa

1 tablespoon salted butter

1/4 cup maple syrup

Cinnamon

Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat. 

Stir in butter, put on plate, and drizzle with maple syrup. Sprinkle lightly with cinnamon. I garnished with mini morsels. They just look so cute!!

Chicken-Bacon Wraps (with Hummus)

One fun part of having a baby where I'm from is people bring food. Lots of food. And it's always so fun trying other people's recipes! This recipe went over very, very well with my taste-buds. So well, in fact, that I had to get the recipe. Thank you, Sarah T.! 

But...I have this problem. I really can never follow a recipe to the letter. Ever. I always have to add more..or less...or put in my own thing. Well, this recipe I pretty much stuck true to recipe and it was just as delish as when she made it for me. Yum! Oh, and yes, I used full on fat pig bacon. I don't do that turkey bacon stuff. And I used mayo. Real mayo. But mostly because I had just finished a work out and what good is working out of you can't have like, bacon and stuff after? Or ice cream..but that's another story. =) 

Next time I make these, I will be adding avocado.

Chicken Bacon Wraps

1/2 c. mayonnaise
5 green onions, chopped
2 tsp. lemon juice
4 whole wheat tortillas
2 c. shredded romaine lettuce
2 c. chopped tomato
4 pieces extra crispy bacon
2 c. shredded chicken (I used my leftover teriyaki chicken)

Combine mayo, green onions and lemon juice in a small bowl.
Spread evenly on the four tortillas. Top each with romaine, tomato, bacon and chicken. Roll up and seriously enjoy!!

----------------------------------------------------------------------

These days, I love hummus. I go through my phases and right now, I'm in a hummus and pita chip phase. But I like to make my own hummus. I like mine with skads of garlic and pepper. And lemon juice. So store bought stuff really just doesn't cut it for me. This recipe is my favorite. I eat it all day long. Is that a bad thing? 

Hummus

1 16 oz can of chickpeas  (garbanzo beans)
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini (optional but in my opinion necessary)
2-3 cloves garlic, crushed
1/2 teaspoon salt
1/2 tsp pepper (or more!)
2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend until thoroughly mixed and smooth.Serve with pita chips. (I like Stacys)

Craig's Wrap, sans tomatoes

My wrap, loaded down with tomatoes. Yum!

 The entire delish meal!

Teriyaki Chicken-Salad-Potatoes

Master Chef Eva (aka my aunt =) ) came up for the weekend and spoiled us with this amazing meal. I had to post it just because it was so easy and family friendly!! So. Make this some time and enjoy! We sure did!

Teriyaki Chicken

4 chicken breasts, raw and cubed

1/2 bottle teriyaki sauce (Eva used Yoshidas)

salt

Marinate chicken cubes in teriyaki sauce for 2+ hours. Pan fry until done. (she used my wok) Sprinkle lightly with salt. 

Baby Red Potato Fries

5 baby red potatoes

olive oil

garlic, onion powder, pepper, salt

Cut potatoes into fries and place into big bowl. Coat with olive oil and add fresh or powdered garlic, onion powder, pepper, salt. Bake on cookie sheet in oven preheated to 400 until tender on the inside, about 10-12 minutes. 

Pear Gorgonzola Salad

This meal was whipped up super fast and was delish. I loved having leftovers! 

Crispy Chicken Strips

When Craig and I were dating, all I ate was chicken strips+ranch. Every single restaurant, from Stanfords to Burgerville. =) That and a Pepsi. My favorite place? Red Robin...house salad with crispy chicken, ranch, and extra tomatoes and tortilla strips. Yeah but guess what. Deep fried chicken really isn't that good for you. But you know what is? THIS recipe. It's not fried, it's baked. And it has that crispy outing I crave!

 This recipe calls for Goldfish crackers...

but in keeping with things being "a little healthier", meet....

Cheddar Bunnies! 

 

My kids love these things..and they're organic! 

So. Onto the recipe...

Crispy Chicken Strips

4 chicken breasts, cut into 4 strips, each breast

Buttermilk

1 1/2 cups ranch

4-5 cups crushed Goldfish or Cheddar Bunnies

Soak chicken in buttermilk for 4 hours OR overnight. Shake off excess moisture and dredge in ranch. (I actually let it soak in the ranch for awhile, too) Roll in crushed crackers and place on foil lined baking sheet. Bake on 425* for 12-15 minutes or until center is no longer pink. Serve with whatever, however, whenever. =)

Perfect on a salad!! And they freeze well, too! Oh, yeah, and just because they're coated in ranch doesn't mean you can't dip them in ranch, too. ;-) Yummm!

Ranch Dressing

I am so picky when it comes to my ranch..I can't just buy the bottled stuff. It tastes like pure nasty in my opinion. The only stuff I will buy is Litehouse and at $4 a tiny, little jar, it was getting pretty spendy. I finally found a home-made recipe that tastes purely divine! We almost drink this stuff... =)

Ranch Dressing, by Donna S.

2 3/4 cups mayo

1 cup buttermilk

7 Tbsp sour cream

1 Tbsp apple cider vinegar

1 1/2 tsp Worcestershire sauce

2 Tbsp chopped green onion

1 1/2 tsp minced garlic

2 tsp minced parsley (fresh)

1 tsp each, dill and basil (fresh)

1/2 tsp minced oregano (fresh)

1/2 tsp pepper and salt

1/2 tsp dried mustard

Mix all ingredients together very well. Store in refrigerator.

Lactation Cookies

I just had a baby. Cool, huh?! She's beyond beautiful and an amazing nurser. See, I've always had problems nursing. I had low supply and I gave up after two weeks with Aerro. Avoni, I nursed her 13 months, but the first two months were not so cool. She wasn't gaining weight right and it was because of supply issues again. This time around? Not. A. Single. Problem. Vienna is gaining weight and is the happiest, most satisfied baby I've ever had! One thing I know...diet plays a big role in helping those with supply issues. There are a few foods in life that can really help with nursing. Oats, brewers yeast, flax meal, whole grains, and molasses are a few. Well, here's a cookie that contains all of those ingredients! They actually taste pretty good, too. Even the kiddos love them! They make a pretty decent breakfast when eaten with a giant cup of coffee...and a water, of course. Pound that water when nursing!!


Lactation Cookies
1/2 cup flax meal
 *water*

1 cup butter
1 cup evaporated cane juice (or sugar)
1 cup brown sugar
2 eggs
1 teaspoon vanilla
4 Tbsp molasses
1/3 cup cocoa
2 cups flour (I used fresh ground wheat)
1 tsp baking soda
1 tsp salt
3 cups oats
1 cup chocolate chips, raisins, whatever 
4 Tbsp brewers yeast

Mix just enough water with flax meal until wet thoroughly. Set aside. Beat butter and sugars until creamed well. Add eggs, vanilla, molasses, and cocoa. Mix well. Add flax meal and mix again. Slowly add the remaining ingredients. Drop by tablespoons full onto parchment lined cookie sheets. Bake on 350 for 12 minutes. Cool.

And, just because, I present Miss Vienna Ruth-Marie, born Christmas Eve.  

My darling third child.

And my second Princess. 

 

Tamale Pie

I really don't know why this is called Tamale Pie. It tastes nothing like tamales. At all. I'd call it something like a Mexican chili type enchilada dish. But that's just me and my poetic-ness coming through. =)

This recipe was in an old Taste of Home magazine I found. One thing a body can do on bedrest is look through scores of magazines. That is, of course, if you can block out the complete disaster happening around you that you are completely unable to control....But thankfully now I am no longer bed-resting it. Now, I'm on to doing all the stuff I dreamed up and planned while just sitting! Yay!

This recipe was one of those "things". Make SURE sure sure sure sure you use a realllly good enchilada sauce. OR...salsa! SUPER yummy! 

Did I mention this cooks in the crock pot?! My favorite invention ever....=D

Tamale Pie, slow cooker style

1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 1/2 cups black beans, cooked
2 large tomatoes, chopped finely
4 tablespoons green chillies
1 cup corn
1 1/4 cups enchilada sauce or salsa (salsa is better)
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix
2 eggs
1 cup shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. Put in crock pot; stir in the beans, tomatoes, corn, enchilada sauce (salsa), onions, and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired

 P.S.

Even if it looks gross in photos, it's really not. This stuff doesn't photograph well at night when there is zero natural lighting. I don't have cool photographer lights to make everything bright and cheerful =)

Vodka Cream Sauce Penne

Once upon a time La Botega and Macaroni Grill invented two of the best Vodka Cream Penne's I have ever had. Since having it at those two places, it has fast become my favorite all time pasta. Too bad I moved away from both restaurants. How does someone make restaurant quality Vodka Cream Sauce anyway?! After searching through many different recipes, I decided to combine the basic elements and then make the recipe my own. I made a giant batch of the sauce and froze some to thaw out and pour over pasta at a later date. Freezer friendly is how I roll!

Vodka Cream Sauce over Penne

1 sweet onion, chopped

4 cloves garlic, minced

2 Tbsp olive oil

5 Roma tomatoes, cubed small

3 cups red sauce (I just used my canned tomato sauce)

1/3 cup vodka (I used Finlandia)

1 Tbsp pesto

1 dried chili pepper, crushed  ( or you could do 1/3 tsp red pepper flakes)

2 Tbsp flour

1 1/2 cups half and half

1 box whole wheat penne

Grated Parmesan

*optional*

Pancetta (a salty Italian smoked ham)

Whole milk mozzarella balls, cut in half

In large saucepan, saute onion in oil until tender and add garlic, cooking for one extra minute. Stir in tomatoes, sauce, and vodka. Bring to a boil and then reduce heat and simmer for about 30 minutes. Stir in pesto and pepper flakes into the tomato sauce. Continue simmering.

In seperate saucepan, combine the half and half with the flour, stirring until smooth. Bring to a boil and stir continuously for two minutes or until thickened slightly. Add this roux to the tomato sauce mixture and combine well. Cook penne according to package, drain, and serve with sauce and Parmesan.

Another way I made this was to combine all the sauce + penne in a large pot, stir in the halved mozzarella balls, sprinkle the top with the Parmesan + a bit of shredded mozzarella and I bake on 350 for 20 minutes. It gave the top a lightly crispy cheese layer that complimented the pasta and sauce so well! 

Enjoy!

(Re)Fried Rice

We got a Wok for Christmas. 

So what else does one make to test out a Wok but fried rice?! I'm kinda picky about my rice. I don't like it soggy and it has to have flavor. That and a lot of bean sprouts. I love bean sprouts. Taking advantage of a slow weekend, Craig and I invented this (re)fried rice recipe. I say (re) because we fried it, froze it, and re-fried it. SO delish. Way, way better refried then just fried.

It is essential to make the rice days in advance. I actually made mine a week before we made this. Granted, it was supposed to sit only a day or two, but Vienna made her appearance early (that's a whole 'nother blog post!), so it sat for a week. Perfect!!

The trick to really good fried rice is to have your wok super, piping hot, and fry as fast as you can (max 30 seconds) in small portions (like 2 cups at a time). We did the re-frying part in 1 tablespoons sesame oil per batch of 2 cups.  

(Re)Fried Rice

1 tsp olive oil

1 egg, beat

8 strips bacon, cut into small squares

8 green onions, chopped

3 cups left over rice (I used long grain white)

2 cups bean sprouts

1 cup frozen peas

1/4 cup soy sauce

1 cooked chicken breast, chopped small

Heat oil in wok and fry beaten egg. Transfer to plate and chop finely. Add bacon to wok and cook thoroughly. (I added another whole bunch of green onions to this process because I love the flavor and it made everything that much better.) Remove to paper towel covered plate, and drain drippings, reserving 2 tablespoons. Then put rice, chicken. chopped green onion, bacon, bean sprouts, peas, soy sauce, and chopped egg into your wok with the 2 tbsp bacon drippings. Fry until heated through. 

Now. You can serve it as is or...

We spread it all super thin on cookie sheets and froze. Then we transferred the rice into individual containers to re-fry (YUM!) or microwave at a later date. It was SO MUCH better refried, in my opinion. We made a triple batch of this stuff and that will serve us all at least three meals. Super good!!

Barbeque Chicken (Over Garlic Potatoes)

Hands down and without any doubt in my mind the BEST barbeque chicken I have ever had!!!

When one is "laid up" after surgery, easy meals are a MUST. Like...vital to life. Which is why this was made tonight. Easy enough that even a guy can make it! Yes, Craig did the hard work part. =)

As always, the crock pot is my default. If I can use it, I do. Or, in this case, if Craig can use it...etc. I'm sure you could do this in the oven...just cook until the chicken is done. It can be served over anything. Rice, potatoes, hamburger buns, as a cold sandwich, plain right out of the pot... And guess what. BOTH of my kids pounded a whole plate full. Good and good for you. Double score!

Barbeque Chicken

4 chicken breast

1 tbsp garlic powder

1 red onion, minced finely (or puree'd beyond recognition as we do it in this house)

1 bottle honey barbeque sauce

1 cup Italian dressing

1/2 cup brown sugar (Or maple syrup in my house)

1/4 cup cider vinegar

1/8 cup Worcestershire sauce

Place chicken in crock pot. Combine all the other ingredients and slather/dump all over chicken. Cook on high until done. I think it took like 3 hours? Shred chicken and return to pot of sauce. Heat through again and serve! Garnish with green onions. Although this step is usually an optional one in recipes, I think it should be mandatory. I love green onions!

For my mashed potatoes I usually do 1 clove minced garlic per 4 medium potatoes. After they are cooked, of course! So boil, drain, and add butter, garlic, pepper, a dash of salt, and a dash of cream or half and half. Best whipped potatoes ever!!

So anyways, make this sometime!! We have enough leftovers to make one more meal...so this served a family of four..unless you count that Avoni alone eats enough to feed three people.. =)

Holiday Baking

When Christmas rolls around, I ditch all signs of healthy food and break out the corn syrup, refined sugar, and white, processed flour. Well, except for this year..I did use unbleached. =D I only bake these items once a year, so I don't even care about the health factor! Sorry. 

Granted, this is only a tiny portion of what I usually make, but Vienna is complicating matters just slightly. So, I'll just make these and call it good! 

If you've never had home made marshmallows, this is the year to change that. I've been making these for so many years, I can't even count. It's been Christmas tradition for ever! Make these up with a large mug of fresh made hot chocolate and trust me..store bought won't even ever appeal to you!

Marshmallows

3 packages unflavored gelatin

1/2 cup cold water

1 1/2 cups sugar

1 cup light corn syrup

1/4 tsp salt

1/4 cup water

1 tablespoon vanilla

Combine gelatin and 1/2 cup cold water in a large bowl and let sit. Combine sugar, corn syrup, salt, and 1/4 cup water in a saucepan on medium-high and cook until it reaches a temp of 240 or soft ball stage. Slowly add syrup to gelatin while beating with a hand mixer. Once all the syrup is incorporated, add vanilla. Beat on high for 8-10 minutes or until the mixture becomes too stiff for your beaters. Dump onto a cookie sheet that has been generously coated in powdered sugar. Allow to sit 12-24 hours before cutting. 

 Don't forget to use the scraps ;-) We don't waste one bit of these things~

Another Christmas must is home made caramels. My mom is famous for her caramel recipe. Everyone that has them declares them the best and I can't help but agree. Try them out and see for yourself!!

Caramels

4 cups sugar

1 1/2 cups light corn syrup

1 cup butter

4 cups half and half

Heat all the ingredients in a large pot to boil minus 2 cups of the half and half. Once boiling, add remaining half and half. Cook until semi-firm/ pliable ball stage. Pour into a buttered pan. Cool, cut, and wrap. 

Gingersnaps are a holiday must. They really are! One way to make them lovely, is to dip them in white chocolate. This recipe is from a friend, Melisa S. I have to say, they're among the best gingersnaps I've ever had!

Gingersnaps

2 cups sugar

1 1/2 cups vegetable oil

2 eggs

1/2 cup molasses

4 cups flour

4 tsp baking soda

1 tablespoon cinnamon

1 tsp salt

additional sugar for rolling in

Combine sugar and oil and mix well. Add eggs, beating well after adding. Stir in molasses. Add dry ingredients slowly and mix to combine. Shape into 3/4 inch balls and roll in sugar. Bake on 350 for 10-12 minutes on a greased or parchment paper lined cookie sheet. Cool and dip in melted white chocolate.

Oat Cookies

I can't eat normal food anymore. Vienna is getting way too big, and my torso is way too short. At all times, she is in my ribs, hips, sides, and sticking out 5 feet (or so it seems). So, eating is nigh onto impossible. Have you seen diagrams of how babies re-arrange your insides?! Yeah. There are reasons why the ribs expand. 

But, obviously, one needs to eat somewhat, right? 

That's why I made these cookies. They got everything in them for a healthy breakfast that takes up almost zero room in the stomach. Yeah! So cool. 

They're amazing frozen with peanut butter and a huge mug of cinnamon tea.

I can enjoy breakfast once again. =)

Oat Cookies

1 cup butter or coconut oil, melted

3/4 cups honey

1/2 cup buttermilk

2 eggs

1 tsp salt
1 1/2 tsp cinnamon
1 tsp baking soda
1 1/2 tsp vanilla
1 cup raisins (I use golden..not much into the other kind)
2 cups oats
2 cups flour (I use soft white wheat berries, ground)
1/4 cup each flax meal, oat bran, cracked wheat (all optional)

Mix all wet ingredients well. Stir in dry ingredients. Drop by rounded tablespoons on parchment lined cookie sheets. Of course you don't have to use parchment, but seriously, it's the best mess free way to make cookies! I love parchment paper.
Bake on 350 for 15-17 minutes.
Enjoy! I sure did. And so did Craig. And the kids. Half a batch is already gone! And I made them, like, a half hour ago. We got bottomless pits over here!
P.s. These equal to right around 100 calories a piece. Not...bad...