Friday, March 28, 2014

a little bit of fun & the haps | photo post

Good weather, bad weather, hot/cold/hot/cold/hot/cold what will each day bring here in Arkansas!? This isn't news to anyone whose lived here for more than a season.

Below are some photos (and a photo video) of our Tman shenanigans over the past couple weeks. 

we made play doh on a sick day at home. it's still usable after over two weeks of making it!

outside fun I love how he's got his cool-kid sunglasses on upside down and is none the wiser about it.

Other news:
We're hosting Easter again this year, and can't wait. It's really got our rears-in-gear to clean up the landscaping and yard. We've worked outside a few nights this week until after dark cleaning up.
It's also a win-win because we've decided to list our house again on the market. ... not like the official market, but on Zillow!

I guess that's about it for now. Enjoy your weekend!

Thursday, March 20, 2014

Santa Fe Salmon with Roasted Green Beans

I've got three words for you:

Three. Ingredient. Dish. 

that's what I'm talkin' bout. 

There are a couple of "buts" and disclaimers:

1. That isn't a salmon, its a trout. I grabbed it on accident in a hurry at the grocery store, and didn't notice until I went to put it in the pan. Good news: it's delicious!
2. The recipe calls to cook in a skillet, I cooked this (on the half-shell) at 425 for 15 minutes.

moving on! 

Santa Fe Salmon
with Roasted Green Beans

6 salmon filets, thawed and patted dry
10 oz can Mexican Ro-tel (aka diced tomatoes with lime juice and cilantro) drained well.
1/2 Cup Mayonnaise

(salt and pepper to taste)

Combine tomatoes and mayonnaise in a small bowl.

If cooking on the half shell coat the meat side only, if cooking by filet, coat both sides with tomato mixture.

Do the above mentioned if cooking in the oven.
if using the skillet:
Coat both sides and place in hot, oiled skillet. Add remaining tomato mixture to skillet, cover; cook salmon 3 to 5 minutes on each side, or until desired doneness.

Roasted Green Beans

16 oz fresh green beans, trimmed
2 TEA of olive oil
1/4 TEA Garlic Powder
2 TBS grated Parmesan cheese

preheat oven to 425   -- See why I baked it?
line baking sheet with aluminum foil
lay beans over foil; drizzle evenly with oil.
season with salt, pepper, and garlic, toss to coat.
bake 10 minutes, stir and bake 5 minutes more. 
remove from oven and sprinkle with Parmesan cheese*

*We didn't have grated Parmesan cheese, so I winged it and used the shredded that I had. Probably would have been just as well omitting it all together. 

Monday, March 17, 2014

Chicken & Avocado Soup with Crispy Tortilla Strips

So, I'm dieting.

That's why I've been kinda missing in action, plus the food I've been cooking hasn't been very photo worthy, but nonetheless it's tasty. Everyone in my family must suffer with me.
I made this soup over the weekend, you can make it stove top, but I decided to throw it in the Crockpot for a couple of hours while we went to get seeds for our garden, let it run on low for 2 hours and it was good to go! I love, love, love that you can make this with a ready-made rotisserie chicken too.

Chicken & Avocado Soup with Crispy Tortilla Strips 
Serves 6
Carbs for Soup: 7 net
Carbs for Tortilla Strips: 11 net
^^^^ Whatever any of that means I don't really know, but some do! 

Soup Ingredients:
2 tea Olive Oil
4 geeen onions, chopped (I opted for 1/2 a yellow onion) 
2 cloves garlic, minced 
6 C chicken broth 
1/4 tea cumin
3 C shredded rotisserie chicken 
2 Ripe Avocados, pitted, peeled and diced
1/2 C chopped cilantro
1 lime cut into 6 wedges 

Strips Ingredients:
6 Corn tortilla's cut into 1 inch strips
2 TBS Canola Oil

Optional: any additional spices you desire and whatever veggies

Heat oil in large pot over medium heat, add onions and garlic; saute about 2 minutes.
add tomato, saute 1 minute.
add broth, cumin, and chicken; simmer, covered about 15 minutes.
Meanwhile: Cook tortillas in a skillet in batches cook 2-3 minutes on each side turning once, press in between paper towels afterwards.
Top 6 individual servings with avocado, cilantro, and a lime wedge 
and however many strips your little heart desires. 


Wednesday, March 5, 2014

Almond-Crusted Pork Chops | with Creamy Mustard Sauce | and Roasted Brussels Sprouts

"Almond-Crusted Pork Chops with Creamy Mustard Sauce and Roasted Brussels Sprouts"
AKA The longest titled dinner in the history of dinners.
If you heard cheering from my house one night this weekend, it was not a ballgame that brought on the hollering, it was THIS MEAL. This meal was a 5-Alarm HOME RUN at our place! 

I mean seriously, momma be like:

Almond-Crusted Pork Chops with Creamy Mustard Sauce
and Roasted Brussels Sprouts

1 1/4 C (whole wheat) Panko Breadcrumbs
3/4 C Sliced almonds, Chopped*
2 Cloves Garlic, Minced
2 Egg Whites
6 Boneless Porkchops
2 TBS Olive Oil
14.5 oz Can reduced sodium chicken broth
1/2 C Dry white wine**
1 TBS Cornstarch
3 TBS Coarse-grain dijon mustard
1/4 C reduced-fat sour cream
1 1/2 lb Brussels sprouts, trimmed and cut in half
3 TBS Olive oil
Salt and Pepper to taste 

preheat oven to 425  degrees. toss together Brussels, oil, salt and pepper. place on a rimmed baking sheet coated with cooking oil. bake 20 minutes, or until Brussels are tender and brown. ***
Combine: Panko, almonds and garlic in a shallow dish; beat egg whites in a small bowl until foamy. 
Dip chops in egg white; dredge in panko mix.
Heat oil in a large nonstick skillet over medium heat; add pork chops.
Cook 10-12 minutes, turning once, until browned and done. remove from skillet and keep warm.
Whisk together chicken broth, wine and cornstarch; add to skillet and cook, whisking often over medium-high heat until thickened. 
Stir in mustard and sour cream until blended; serve over chops. 

* about the almonds: I threw mine in a ziploc and pulverized mine with a rolling pin.
** cooking wine is located by the vinegars in the grocery store 
*** A friend of mine says he cooks his Brussels in his toaster oven to make them extra brown.



Sunday, March 2, 2014

Mommom's Pineapple & Coconut Pie

A few weeks ago I was looking through one of my (self proclaimed) "Humble Cookbooks", Humble Cookbooks meaning, ones made possible by community for a purpose. In this case it was "A Taste of Heaven" By the Harrison Methodist Church. I love looking at cookbooks by communities, families, churches, organizations, pretty much anyone not super famous.
I love looking though them searching for familiar, or new recipes by names new, old, familiar and not. This cookbook has a lot of Mommom's recipes in it, and I felt much obliged to share one with you all. Mommom was James' grandmother, she a classy lady, full of wisdom, forgiveness, faith, patience, compassion, family love and just enough attitude to always give you a good chuckle. 

Here's a couple of my favorite pics of Mommom 

This pie was pretty dang good. Everyone at Sunday supper last week gave it a thumbs up!
Mommom actually titles this pie as "Dang Good Pie" in her entry!  I googled "pineapple and coconut pie" and a lot of entries came up, even one link said "this is in every church cookbook I own". So it doesn't really appear to have a name. So call it what you will, just as long as you make it with love.

Here's My:
Mommom's Pineapple & Coconut Pie

Mommom's Pineapple 
and Coconut Pie 

1 1/4 C sugar
2 T flour 
3 eggs
1 stick butter
1 C coconut
1 C crushed pineapple, drained 

Mix together: Sugar, flour, eggs and butter until butter melts. Add pineapple and coconut. Pour into uncooked pie shell and bake at 350 for for 35-40 minutes.