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...

Christmas Decor!

Really, what could be funner then making decor for Christmas?! This year, my kids are actually old enough to have FUN with! And wow, we are having FUN!! Here are a few ideas!

Play Dough Ornaments

2 cups flour
2 cups warm water
1 cup salt
2 Tablespoons vegetable oil
1 Tablespoon cream of tartar

Mix all of the ingredients together, and stir over low heat. The dough will begin to thicken until it resembles mashed potatoes.

When the dough pulls away from the sides and clumps in the center, remove the pan from heat and allow the dough to cool enough to handle. If your dough is still sticky, continue heating in pan.

Knead dough smooth and begin making cutouts!

Bake on 200 for about an hour or until hard. Decorate and hang!!

Avoni rolling out the dough

 Big Brother Aerro helping out

 They, uhm, did such a *good* job! haha

 I used a straw to make the hole before baking

 We used Mod Podge and glitter to decorate.

 

 Advent Calendar

I remember as a kid loving to make the paper chains for countdown to Christmas. Today, we made this version!! Pretty much there aren't any directions. Just cut out strips of construction paper, and form the loops by using tape or a stapler. Rip off one link per day until Christmas! Aerro is SO excited about this!!

25 strips of paper!

 And our Advent Calendar!

Wooden Letter Blocks

Pretty much all you need is a 2 by 4 cut into squares, a sander for making the edges smooth, paint to paint the blocks, mod podge to adhering paper, and all your paper crafting add ons! These were a blast to assemble. I got the cardboard letters from a local craft store. Try making some! 

These made great Christmas gifts to the mothers. Beings we will be missing Christmas with the families, I gave them at Thanksgiving so they could add them to their standard decor. My mother in law tends to use more sparkly silver stuff, and my mom is maroon and gold all the way. They matched the existing decor perfectly!!

  Happy Crafting!

Wild Rice Soup

When down for Thanksgiving, my Mother in Law made us the best wild rice soup! She gave me the base recipe, which even she confessed she never follows. =) So, here is the base recipe, with all of my changes in parenthesis. Both my kids devoured this stuff at Grandma's, and then once again today at dinner time. Actually, they had it for lunch and dinner today! It's that good!

Wild Rice Soup

1 cup milk
4 cups prepared rice (I used organic wild rice blend)
4 1/2 cups water (I used half organic chicken stock)
1 lb sausage (I used organic Italian)
4 cups half and half
2 cans cream soup ( I used 3 cups of my Potato Chowder)
1 lb Velveeta (I used shredded sharp cheddar)
1 lb bacon or ham (We love ham)

Mix all ingredients in a large pot and heat till simmering.

That's pretty much it!! Super easy, super good. We will be eating these leftovers with pleasure!

World's Best Carrot Cake

 So I came across this recipe from my dear friend Glenda. She called it "World's Best Carrot Cake (In my humble opinion)". Well, when I see something titled "the best" or "world's best" or "most amazing" I really have to try it to see if these people know just what they're talking about. ;-)

Glenda, please, there is no need for all this "humble opinion" stuff. This cake is AMAZING! Nice and hearty, I know it's going to be my breakfast until the pan runs out. Which means I'll get it like, once, if I'm lucky....Craig's in love with the stuff!! I whipped some cream that had a dab of vanilla and cinnamon in it for the topping. Super delicious!!

World's Best Carrot Cake (In Glenda's humble opinion)
1 1/2 cups oil (I did part applesauce and coconut oil)
3 eggs
1 cup crushed pineapple
2 cups shredded carrots
2 cups sweetener (I used 1 cup honey)
2 cups flour (I used soft white wheat berries, ground)
2 cups unsweetened, shredded coconut
2 tsp cinnamon
2 tsp baking soda
2 tsp vanilla
1 tsp salt

Mix all ingredients until well combined. Pour into greased and floured 9 by 13 pan. Bake on 350 for 40-50 minutes or until a knife put in center comes out clean.

The best part? My kids don't even know they're eating a vegetable when they eat this cake!

Chicken Enchiladas

If my mom ever made us beef enchiladas, they never made that much an impression on me that I remembered. What I do remember, though, is these ones. Chicken Enchiladas. I used to make these all the time when we first got married. One of Craig's favorite meals! Then, I kind of forgot about the recipe. Until tonight, that is. I doubled the batch because these freeze so well!

Chicken Enchiladas
2 tablespoons oil ( I use coconut or olive)
1 onion, chopped super fine
1 can diced green chili peppers OR 2 green chili peppers, finely chopped
2 garlic cloves, minced
2 cups cooked, cubed chicken
8oz cream cheese
2 cups colby jack or monterey cheese, shredded
3/4 cup cream
12 tortillas

Saute the onion, chili peppers, and garlic in oil until soft. Add chicken and cream cheese. Warm until you can combine everything well. Put 1/3 cup of chicken on each tortilla and spread thin. Roll and place seam side down in lightly greased 9 by 13 (you may need to use two pans). Drizzle rolled tortillas with the cream and sprinkle with shredded cheese. Bake on 350 for 25 minutes or until the cheese is melted and sides begin to bubble.
I like mine with blue corn tortilla chips and salsa.
Enjoy!!

Cheese Shells

Once or twice a year, I light the candles, bust out the pretty dishes, and make cheese shells. Usually, it's for a special occasion. The other night, it was just for fun. With so much amazing flavor, these shells are sure to go fast! Easier then manicotti, cooler then lasagna, you can't go wrong!  *p.s. this is just my personal opinion*

Cheese Shells
2 cups ricotta
2 cups cottage cheese
1 cup mozzarella
6 slices provoline, cut into tiny squares
1/2 cup parmesan
2 eggs, lightly beaten *please don't forget this part!*
2 cups chopped spinach
1/2 tsp salt
1/2 tsp pepper (I always end up adding more)
1 box large pasta shells
3 cups red sauce (spaghetti, tomato, or pizza)

Cook shells as package says. Drain and soak in cool water. Mix all of the other ingredients (minus spaghetti sauce) in a big bowl. Stuff shells and line up in lightly greased 9 by 13 pan. Pour red sauce on top. Bake, covered on 350 for 20 minutes. Uncover and bake another 10 minutes. 

I double this recipe so there are plenty of leftovers to freeze in individual portions. Craig claims this stuff is the best a day or two old. You absolutely must serve this with french or dipping bread (The Rosemary Foccacia is a good bread!) and a Caesar salad.

Pan Nachos/Salsa/Guacamole

Some days, life calls for a super quick, easy, basic ingredient dinner. Well, the other night, that was pan nachos. Now, there's no real recipe for pan nachos. You put what ever you want on them. But all nachos need a few basic ingredients. Chips, cheese, black beans, and seasoned hamburger. I really hate store bought seasoning, so here's the stuff I use...this is for 1 lb browned burger.

Taco Seasoning
1 tablespoon chili powder
1/4 tsp each garlic powder, onion powder, red pepper flakes, cayenne, and oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp sea salt
1 tsp pepper

Brown your beef, drain fat (if there is any), and add the seasoning. Now your meat is ready!

If you have black beans on hand, great! I had some in the fridge left over from burritos. Use about 1 cup of those.

Layer chips, cheese, beef, and beans on a pan. Top with all the veggies you want like green peppers, olives, tomatoes, etc.

Bake on 350 until the cheese bubbles.

I like mine with gallons of lettuce, guacamole, salsa, and a dab of sour cream. Yummy!

Oh, and do you want the best guacamole recipe ever? It's by a lady named Edith. It never lasts more than a meal or two in this house!

Guacamole
3 avocados
3 cloves garlic, minced
1/4 onion, minced
1 tablespoon lemon or lime juice
1/2 roma tomato, chopped
salt and pepper to taste

Mix all together and let sit so the flavors can meld.

I bet you want some amazing salsa, too...Well, my mom claims the top recipe for that! I can it in giant batches. That's not an exaggeration, either!You can make this in a much smaller batch adn jsut have it in your fridge, though, too!

Janine's Salsa

12 tomatoes
2 green peppers
2 jalapenos (or more...)
1/2 bundle cilantro
2 onions
4 long banana peppers (I use hungarian wax)
Chop up all these ingredients and pour into pot. Add
1 cup white vinegar
1 tablespoon salt
1 1/4 tablespoon sugar
1-2 cans tomato paste

Simmer for a half hour. That's it!
And oh, how delicious!! Be sure to have a bag of chips on hand when you make this. You need to *uhm* test *ehem* it as it cooks to, well, you know...add more stuff...or not.. =)

Fresh out of the oven!

 All done up yummy. I like lotsa lettuce and guac.