Easy Pico

Back when I was just learning to cook and eat right and exploring the kitchen, I thought that things had to be complicated or fancy (with expensive ingredients) to be "Good".  Now that I am more knowledgeable about food and lots more comfortable in my kitchen, I am realizing that good food actually comes from simple ingredients and letting them letting them be fresh and delicious and themselves.

We are heading into the absolutely best time of the year, Growing Season!! The farmer's markets are open, the gardens are producing, the fruit on the trees is ripening and produce is at its absolute best!

This Pico de Gallo is about as easy as they come and with fresh tomatoes and bright cilantro the flavors are out of this world. Pico de Gallo is just Salsa Fresca - or just uncooked salsa.

The thing that makes this SO darn easy is that you use grape tomatoes (the really tiny ones).

Just split them in half and you are done!  I  know it isn't hard to chop tomatoes, but this literally takes about 2 minutes from start to finish.

Ingredients:
Halved grape tomatoes (I used a whole container, but you could use just enough for yourself)
Diced Onion (depending on your onion-loving-ness - use purple or yellow - enough to your taste *We like it here*)
Cilantro (I put the little ones in charge of ripping the leaves off the stems, but you can just chop it up and use the stems and all)
Salt to taste
&
Enough lime juice to choke a horse. ( if you can, use fresh limes - it is Worth it!!) *for a whole container of tomatoes, I use 2 whole limes*

Directions:
Slice
Chop
Pluck
Squeeze
YUM!!!

Huevos Rancheros - create an omelet

I have grown a real affection for Mexican food. Perhaps it is because I am married to a man completely in love (like wild mad crazy love) of all Mexican food. He could eat salsa on everything for every single meal of the day - probably even cold cereal. So when he suggested at our usual Breakfast for Dinner night that we make Huevos Rancheros, I was all for it, but I confess, I had to google them to see what they were. 

I think that dishes that are considered Comfort Food in different cultures are really interesting. They are usually really simple and inexpensive to make - they are usually hearty and filling and don't take a lot of skill to prepare. All of those things are very "comforting" to me. 

When I discovered how easy these were to make, and the way my family went just crazy for them, I resolved to make them quite a bit and put them into our regular Sunday night rotation. 

Ingredients
4 6- to 8-inch soft corn tortillas
1/2 teaspoon ground cumin
1 16-ounce can black beans, rinsed and drained
1 chipotle chili in adobo sauce, diced; or 1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup mild salsa
4 large eggs, fried to your liking... Hard.. over medium, soft.. (my husband makes an over medium egg that has me just dying!)
2/3 cup shredded Monterey Jack cheese
1 ripe avocado, sliced

Directions
Heat oven to 425° F.
Put the tortillas on a baking sheet and place in the oven to warm, about 5 minutes. (Cover with foil if you don’t like crisp tortillas.)

Toast the cumin in a small, dry saucepan over medium heat until aromatic, about 3 minutes.

Add the beans and chipotle or red pepper (if using).

Remove the tortillas from the oven.

Spoon some beans onto each, then top each with some salsa, 1 fried egg, and some cheese.

Bake until the cheese has melted. Serve with the avocado.

Keep in mind that this isn't a "hard dish", keep it simple - tortillas, salsa, egg and beans.  Then build from there, if you have avocado use it, if you have cheese you can use that. But enjoy the simplicity of delicious ingredients served in a simple way. - Enjoy.

10 Healthy Eating tips for Teen Girls

Having been a mom to boys for almost all my mom-hood, it was pretty surprising to me how different girls are. I don't think I have done a ton of things to make her be different, I bought my boys dolls and I bought Alice Legos (even though they were pink). But girls, whoooo-eeeEEE!! They are completely different creatures.

At some point girls start having much different nutritional needs than boys - it probably starts right around the time girls start to be Really different than boys. Maybe right smack in the middle of boys have cooties and boys do not have cooties years. (or months depending on your girl)

But here are some tips to help start excellent healthy habits that can benefit the growing body and mind of girls. The information here is from My Plate and as always, you can find excellent, easy to understand information there.

1. Start now to build strong bones. Like a savings account, little amounts and a lot of time make all the difference. Start now to build strong bones and to create healthy habits that will keep you healthy and strong you entire life. Choose fat-free or low-fat dairy products, especially milk, yogurt and cottage cheese. They contain vitamin D and Calcium for your bones. Also be active every chance you get. This not only will help you build strength in your muscles, but keep you entire body functioning at its best.

2. Cut back on the sugar and sweets.  As girls we all like to joke about how much we love chocolate and ice cream and perhaps eat cake for breakfast, but hopefully we recognize that those choices are for special occasions, rare treats and not a lifestyle and certainly not a coping mechanism. Soda isn't going to ever make you any less thirsty and not only are you consuming all that sugar and empty calories, but you are missing out on all the healthy benefits that water or low-fat milk and even 100% juice can provide (but you still need to take it easy on the juice)

3. Go Go Whole Grain Grains have really taken a lot of bad press lately. Celebrities brag that they lost weight by giving up bread and the fad diets encourage you to give up grains of any kind. The truth is, this is a terribly unhealthy way to live your life. Whole grains are amazing for you, they provide nutrients, vitamins and fiber. Try and make at least half of all the grains that you eat whole and avoid as much as you can grains that are overly processed. And then you'll really be making some smart decisions.

4. Choose vegetables with lots of color. We girls are born loving rainbows. Let's embrace that about ourselves and eat as many colors of fruits and vegetables as we can get our little painted fingernails on. Red peppers, orange squash, dark green kale.... you can almost be sure that the more colorful the fruit or vegetable the more vitamins in has in it for you. So rainbow that plate up because blueberries are blue!!

5. Check nutrition label facts for Iron. 40% of teen girls don't get enough Iron. Read the labels of food that you are eating to make sure you are getting enough. Lean meats, eggs and beans have protein, so do a lot of fortified breakfast cereals and breads. If you aren't getting enough, talk to your Dr or parents about taking a multivitamin with Iron.

6. Be an Example. Just like you can be influenced by the choices of others, your choices can inspire others. Be a role model and spread the word about great nutrition. Don't be a food shamer, and don't be a food preacher. Help your friends and family to make good choices by showing them how good you feel and how easy (and YUMMY!) it is to make healthy food choices.

7. Try something new. There is a delicious new favorite food out there, just waiting to be discovered by you. I remember vividly discovering hummus, pad thai, mangoes, caprese salad. If I had never been brave enough to try them, I would not have ever found some of my most favorite foods in the world. Get out there and eat the world...Lentils and Quinoa, heirloom tomatoes and papaya.

8. Make moving a part of everything you do. Start now to make your life an active one. Aim for at least 60 minutes of activity a day. But making moving a part of your entire life - have activity be something that you are.. Dance, yoga, biking, hiking, swimming - taking walks after stressful days to clear your head - or celebrating an accomplishment with trip to the beach or the mountains.

9. Include all the food groups daily. Like riding a bike or doing a hand stand - balance is key! That is one of the most important parts of having a healthy lifestyle - for your whole life.. Balance. If you interested in seeing just what you eat and how you move explore SuperTracker or My Plate.

10. Everyone is Different - and Everyone is Amazing This is a little bit of a strange one for a healthy eating tip, but I feel like it is really important. We are women do a lot of stressing about what we look like and how much we weight and whether or not we "measure up". We spend a lot less time (if any at all) focusing on how we Feel - and how we are taking Care of ourselves. I spent my entire high school life living on Coke-a-cola and chewing gum. No wonder I never had any energy!! Taking care of yourself in the best way possible will give you the BEST YOU possible.

10 Healthy Eating Tips for Teen Boys

There are a lot of teenage boys at my house, 5 of them to be exact. I feel like I am watching a hungry highway that runs night and day through my kitchen. (and sometimes the downstairs food storage).

And although summer is fun, and there are a lot of great "summer foods" - and also because I have zero desire to cook 8 meals a day (and do 8 meals worth of dishes) I am taking this opportunity this summer to really teach and hopefully set some good habits for a lifetime of healthy growing and eating.

Teens grow a lot! And they need a lot of fuel to power that growing body and mind. They need the best kind of fuel - to be able to keep up with their summer jobs, sports, household chores (wink!) and those 3 inches they are going to sprout up this 110 weeks!

Here are 10 tips for Teen Boys that they need to know to grow. Info from Choose My Plate

1. Get over the idea of magic food, miracle diets and do-it-all pills. The very best way to eat for any stage in your life is to get a balance of fruits and vegetables, lean proteins, low-fat dairy and to limit healthy fats; to cut down on added sugar and to limit processed foods. Diets and ways of eating will always come and go in and out of style, most are not healthy for adults and most certainly not for growing teens. Give your body and mind the best resources to help you be your best.

2. How to not always be "so hungry".  Whole grains can provide you with the fiber that you need to feel full and stay less hungry longer. Grains have been getting a pretty bad rap in the media lately, but don't be fooled. Whole grains are Amazing for you! Try to make half or your grains whole and limit your consumption of grains that have been overly processed. You'll stay full longer and be giving your body key nutrients that it needs. For a quick snack or some speedy energy have some veggies or a piece of fruit.

3. Keep water on hand. Despite what the soda companies, energy drinks, sports ads, rock stars and corner stop 'n go marts say... Water is the best drink for you body! Get a bottle and keep in with you, in your backpack, in your sports bag, in your car, next to your desk. Water provides so many key processes in your body, it helps you to feel better, eat / crave less junk and makes your skin look amazing!! Plus if you get a reusable water bottle and refill it, then you doing something cool for the planet and that is amazing too.

4. Make a list of your favorite foods - or foods you would like to try. Give this list to your family food shopper - and ask nicely for them to help you out. Do you prefer apples over pears - green over red. What about string cheese, or whole grain crackers instead of chips. Do you have a favorite flavor of yogurt? Have you been wanting to try a mango or tofu? You're smart! You know what foods are good for you - ask your parents to have them on hand for you to eat. (Plus since they are almost always cheaper than chips, sodas and cookies - they are going to be happy to get them for you)

5. Start being your own chef. Get over being hungry and snacking yourself crazy... Make some food! Cook up an omelet with lots of veggies, Grill up a quesadilla filled with protein and flavor, Learn to cook spaghetti or tacos or your favorite meal "just like mom used to make". You'll be giving yourself a life long skill and it will probably turn out to be something you really enjoy doing.  ** remember to clean up after yourself - trust me, Your parents will thank you for that **

6. Skip foods that can add unwanted pounds or that have ZERO nutritional value. Start healthy habits now of limiting foods that are extremely fatty like bacon, ribs and hot dogs. Limit foods that should be occasional treats like cakes, cookies and ice cream. And try to cut out completely foods that provide absolutely nothing but negative effects on your body. (I'm looking at You soda!)

7. Learn how much food you need. Teen boys need more food than most adults, more than teen girls and definitely more than children. Find out exactly how much you need by going to Super Tracker. 

8. Check Nutrition Facts - and make it a habit. Take responsibility for what you put into your body. Just because it is in your fridge or pantry doesn't make it a green-light food. Parents and adults make poor food choices too at times - don't use this as an excuse to make bad ones yourself. Check the vitamins and minerals - calcium and vitamin D are especially important for growing bodies. Always check the sugars and fats - especially trans fat.  If you can't read or understand the ingredients it probably isn't a good idea to be putting in your body.

9. Strengthen your muscles. Get Up! Get Moving! Work on Strength training as well as aerobic activities. Work out at 10 minutes a time, spend some time outside, You still need at least 60 minutes of activity.

10. Fill your Plate like MyPlate. Choose My Plate  It doesn't get much easier to follow than this.

Basic Berry Jelly - Strawberry Style

First - I feel like I should say these photos were not altered in anyway... don't you just LOVE it when the strawberries are so red and sweet and gorgeous. It kinda makes you feel like life is just about as good as it gets.

Our local market still caters to the small town shoppers and then run specials when fruits (and veggies) are in season for people to be able to freeze or can them.

Deep in the middle of winter at our house - I told Joseph, I am making Jelly this spring. When Kent's puts their berries on sale, I am going to make jam. He was super supportive of my crazy idea - after all, the grape jelly we made 2 summers ago was a huge success. *Plus, Jelly can end up being on the pricey-er side and if you want one that doesn't contain 75% sugar - well, you actually might be out of luck.

So we set out to watch for the flats of strawberries to go on sale - and plotted our jelly making strategy.

First of all, I wanted to make Jelly - I don't like jam. Perhaps it will be frowned upon by my fellow fruit lovers out there - but I do NOT like chunks of fruit on my toast or in my sandwich

Second, I wanted to use as little sugar as possible - I investigated options like honey, maple syrup and no sweeteners at all.

Third, this was going to be freezer jam (jelly) I have all the freezer space in the world (because both our sets of parents have huge deep freezes that they keep Popsicles for the kids and ice cream fro grandpa in.

You are going to need some equipment

At least 1 large pot;

Large spoons and ladles

Ball jars with lids and rings OR Plastic freezer storage containers (like Rubbermaid or Ziploc)

Blender or Food Mill

and eventually a freezer

Ingredients:

2 cups crushed strawberries (about 2 1lb containers)

2 Tbsp lemon juice

2-1/2 cups sugar

3/4 cup water

6 Tbsp Low Sugar / No Sugar Pectin

5 Plastic (8 oz) containers or 8 oz half pint glass jars with lids and bands 

Directions; 

Put your jars or containers in your dishwasher - wash them on your hottest cycle - Sanitize if you have it. 

Wash and hull your berries. 

Now crush your fruit - I wanted mine as smooth as possible, so I borrowed my mom's super blender and just put the berries and blended them into a puree. 

combiner your blended strawberries with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes. You can use less sugar because you are using low sugar pectin - taste it as you go along - make it as sweet as you like, but you will get to use less (and therefore making it better for you)

Add water and pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.

Add cooked pectin mixture to fruit mixture stir for 3 minutes.

Ladle freezer jam into clean jars leaving 1/2 inch head space. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. 

Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year

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No Fail Pizza Crust

In the world of food - Pizza lovers can get pretty darn passionate. No Judging here, I am certainly one of those people. There are the NY pizza lovers and the Chicago Style pizza lovers, the crust lovers and those who would rather die than have to eat that "bread" all around the edge with no sauce or cheese on it. 

There are thin crust lovers and deep dish fans, people who fold their pizza in half and (shudder!!) people who eat their pizza with a fork. 

We have been known to eat a few pizzas around our house from time to time - believe it or not - making a quick pizza at home can be even faster than the 5$ take-out pizzas that are so popular. (That seems shocking, but it actually is true)

Here is a fantastic article from Cooking It's a Snap that breaks it all down. I was actually surprised to find that homemade pizza was still "cheaper" than the hot n' ready. Plus - I know I must be getting crazy in my Food $ense old age, but the chemicals that I imagine must be in that stuff are just about more than I can take.

**Here is the basic recipe that Faith used on her website.
Pizza crust:

2 cups whole wheat flour
1 1/2 tablespoons yeast
1 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup water
1 teaspoon canola oil

**Here is the recipe that Food $ense publishes
Homemade Pizza Dough

1 TB dry active yeast
1 TB honey
1 cup warm (105-115 degrees) water
1/4 tsp salt
2 TB olive oil
2 to 4 cups All Purpose Flour or Half A/P Flour and Half Whole wheat flour

**Kerry's Successful Feeding her children of not Yucky Homemade Pizza Dough
Ingredients:
2 c. very warm water (110 degrees)
3 tsp. salt.
4 TBS. honey
1/2 tsp. garlic powder
1/2 tsp. onion powder
4 1/2 C. flour - Depending on whether this is just feed the kids or family pizza night my mix varies
3 tsp. instant yeast
1/2 c. olive oil, divided in the bowls to grease as they rise.

Holy Greasy... Pepperoni and Cheese Heaven...  YUM!!

Instructions:
Place all ingredients in a mixer except oil.
Mix on high for 8 minutes.
Divide dough into 3 sections for thin crust or 2 sections for thick.
Place each dough in a separate bowl greased each with 1/4 c. oil.
Let rise about 20-30 minutes.

!! Attention - Here are the Secrets!!

Dump the contents of a bowl onto parchment paper and very lightly, use two fingers to spread out to desired size. 


You must resist the urge to:

Knead it like bread - pizza crust is Not bread
Add more flour - pizza crust does Not need more flour
Toss it in the air - you are not a professional pizza tosser - you are most likely not even an amateur pizza tosser
Become impatient - You pizza will repay your patience with ooey gooey cheesey love.

Push it with your palms or knuckles or elbows - you do Not need to subdue your pizza dough

Top with sauce, cheese & toppings.
Transfer entire pizza (including parchment paper) onto preheated pizza stone.
Bake in oven on the preheated pizza stone at 500 degrees for 8-10 minutes.
Remove and let cool 10 minutes before cutting.

National Get Outdoors Day 2015

What a great tomorrow is going to be!

I hope you are doing something fun and I really hope you are going to be doing it outside. We are going to be finishing up all our yard today so that we can really enjoy tomorrow. - All the rain of April and May has us itching to really get this Summer started.

Saturday June 13 is National Get Outdoors Day.  The prime objective of the day is to get people out to experience our public lands and to get youth reconnected with the out of doors. (My grandma used to say "out of doors" - I think that is cute)

Do you want to do something sponsored? Here is a list of sites that are hosting something special.

If you aren't sure Where to go or What to do... Let's Move! has a great site that lists local parks and places to "play" and has a whole bunch of fun ideas for games and activities that you can participate it.

Here is a really cool site called KaBoom! that you just put in your zipcode and it lists parks, pools, playgrounds.. any where that you can get your play on.

Last year for GO Day 2014 - The National Forest Service waived all the fees for the day. They are doing it again! Fees are waived generally for day-use areas, such as picnic grounds, developed trail heads and destination visitor centers. A quick stop at Recreation.Gov can get you all set up and informed with what fees are being waived and places that are close to you. - Typing this has me all CRAZY ready to get outside and explore the world!

Do you need some ideas what to do when you step outside your door?

Play Outside Ideas - This are general and a good place to start.

If you are looking for ideas for little kids - or teenagers - Follow a board on Pinterest.  I almost didn't come back from that one. 

Why play outside?
• It's fun
• Develop a lifetime habit of physical activity
• Keep health and exercise a priority
• Discover new things
• Use your imagination
• Enjoy the beauty of nature
• Create lifelong memories with friends and family

Why have people stopped playing outside?
• There is a ton of cool stuff inside (video games, TV, computers, toys......).
• It's different than when we were kids. Parents had to yell for kids to come in, now
  some parents have to yell to get kids to go outside.
• We get busy with the other things we need to do, and don't make it a priority.
• The news media has scared us about being outside.
• It is up to parents to encourage and plan outdoor activities.
• Playing outside is a choice. It takes a little effort, like putting shoes on. But once

  you are outside, it's worth it.

Scary Healthy Monster Cookies

Baking is something I have really enjoyed. It is probably the first thing that I was really comfortable experimenting with to make things "healthy".  Not everything that has come out of the oven has been a wild success, but I am proud to say that almost nothing has been inedible. (so that's good)

 Cookies aren't quite as persnickety as cakes and the dough is pretty easy to adjust even if you have already baked a tray that didn't turn out quite as you like. Plus, even ugly cookies are still pretty yummy - but pretty cookies... Oh Be Still, My Heart!

This recipe doesn't make 5-6 dozen cookies like some monster cookie recipes do - That is perhaps the first thing you'll notice about the ingredients list.  Also - This is the original recipe from Sally's Baking Addiction.  I have put my changes next to the original. 

Ingredients:

1/2 cup salted butter, softened to room temperature I like butter, not only is it delicious, but it is a natural food product - this recipe doesn't need a ton - the peanut butter will supply a lot of fat.

1/2 cup packed light brown sugar * I don't bake with "substitutes" I just feel like you can use less instead of adding chemicals and pricey ingredients that are still just "sugar"

1/4 cup sugar Use 1/4 applesauce for sweetness and bulk

3/4 cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 and 1/4 cups all purpose flour You are welcome to use 50% Whole Wheat and 50% All Purpose - or any ratio you are comfortable with. With all the oatmeal this recipe is a good one to use all Whole Wheat flour in.

1/2 cup  quick oats* Be sure they are quick cooking - you need the thing texture to make the cookie stay soft instead of the thick texture of a steel cut or heavier oat.

3/4 cup M&Ms (any size or variety)  - There is no way around it - you can't make a healthy M&M. put them on the cookies instead of IN the cookies and you can achieve a bigger visual effect and use fewer of them.

1/2 cup semi-sweet chocolate chips

1/2 cup raisins

Directions:

Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.

In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. 

Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. 

Slowly mix in the baking soda and flour. Do not overmix. 

Fold in the quick oats, M&Ms, and chocolate chips. 

If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.

Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. 

Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. I too mine out at 9 minutes, which is recommended. 

Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. 

Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. 

Store cookies covered at room temperature for up to 1 week. Cookies freeze well.

Additional Notes:

*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

*Please use quick oats in this recipe. You need the slightly finer texture from the quick oats in order to give the cookies a more uniform texture. Quick oats will act more as a binder in this recipe than whole oats would, since the consistency is more powdery and the oats are smaller in size.

Double Cooked Classic French Fries

I have a serious French Fry addiction. I absolutely love the things - I really really love them. But in my defense, I only love good ones, I am not about to waste my time and (bad health choices) eating ones that aren't really good.

I really do believe in making food choices based on balance. Eat the very best food you can - as often as you can. Save those "bad choice" moments for when it is going to be really good and when you can really enjoy it. With that said, you won't find me sitting in my car chowing down drive-thru semi-cold fries. If I am going to eat French Fries, by golly!, they are going to be really really good ones - and I am going to enjoy it.

And I think that is strange way of thinking helps to teach my kids that you don't have to live like a food monk and have things that you never eat when you are tying to make good food choices, but that things like ice cream and french fries and red licorice have a time and a small place in our lives. (and in the case of french fries - that place is not as the vegetable at the meal twice a day with a toy)

Ingredients: 
4 (4 to 5-inches long) russet potatoes (about 2 pounds) *The bigger the potato - the longer you can get the french fries*
2 quarts canola oil
1 tablespoons salt

Directions:
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Try as hard as you can to get a uniform slice - if you have a mandolin they were made for occasions such as this - you can even buy a device just for cutting fries - but that seems kinda excessive, right?

Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.

Remove potatoes from the water, and pat dry to remove excess water. (Super Important! Oil and Water - Don't Mix!)  Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350 degrees F.

Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

I'll make these on a night when no one is feeling very excited about the leftovers in the fridge. They are quite a bit of work for a side veggie (loosely using the term veggie). But I think that this also helps my family to know that these are more of a "treat" than something we should be consuming regularly.  They're kinda fun - and if you start making them at home - nobody in your family is going to want to eat take out fries again anyway.

Stuffed French Toast

As you know, Sunday night around here are Breakfast for Dinner - nights. 90% of the time that means we are too tired and it has been much too long of a day to put too much effort into dinner. So pancakes and eggs it is.

But other nights, when we have some fresh strawberries in the fridge or we are trying to stay together for just a little bit longer before we all separate again, we'll do something special. And one of the wonderful things about breakfast being special is that it is as difficult as a "special dinner". (( and it usually just involves more butter and more sugar))

I had never made Stuffed French Toast before, (truth is, I didn't even really know what it was), I know that IHOP makes it seasonally and I know that I don't ever go there.  Turns out, it is pretty much just a breakfast grilled cheese with cream cheese in the middle. I was worried there was going to be all sorts of crazy "stuffing" and that things were going to get complicated.

Ingredients:

2 eggs
1/2 cup milk
1/2 teaspoon granulated sugar

8 ounces cream cheese
12 slices white bread

1 cup sliced fresh strawberries

Butter, for cooking
Maple syrup, for serving
Strawberries, for serving
Powdered sugar, for serving

Directions:

In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.

Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberries, or Powdered sugar.

Nacho Rice - Create a Skillet

Sometimes you think it is going to be a regular old dinner and you totally knock it out of the park!

I didn't really know what to call this but the name is pretty catchy, don't ya think? 

The other night, we rushed around like mad, busy day - outside chores, suddenly I realize it is past dinner time and No Wonder everyone is so darn grumpy - we're all starving! So I stand in front of the pantry and think, "what can I make... fast?" 

Chicken and Rice is almost a guaranteed eat around here, but sometimes I wonder if it gets a little too boring. So I grabbed the chicken out of the freezer (yes, I was really that unprepared!) - and popped it into the microwave to defrost. I grabbed some rice from the pantry and started to empty the contents of the fridge onto the counter...   Some sliced olives from pizza night, a bag of frozen corn, the last little bit of a bowl of salsa that someone poured and didn't finish, a few green onions from the back of the crisper, I was really digging it out from waaay in the back. By this time, the chicken was thawed and dinner was quickly on the way. 

I followed the Create a Skillet steps - Once you do it a few times, you won't feel like you need to follow the steps so closely - and then one day - you'll end up making something and your family will keep saying, "you need to make this again" & "remember how you did this, you should make this again". Huzzah!! Success!!

 Ingredients: 

1 TB Oil
4 Chicken Breasts - Cut into 1 inch cubes
2 cups rice
3 1/2 - 4  cups water
1/2 c Salsa
1 Bag Frozen Corn

Toppings of Choice - Olives, Green Onions, Sour Cream (You could add beans, jalapenos, shredded cheese, white or purple onions, avocado, cilantro, bacon, lettuce... asparagus... what?!?



Directions:
1.  In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.

2 Add water and salsa; heat to boiling.

3. Stir in vegetables, rice, salt and pepper.

4. Cover and Reduce heat for 20 minutes or until water is absorbed. (Basically just cook it at this point like you would normally just cook rice)

5. Serve up and top with everything you dug out of your fridge.

** 5 steps might make this seem more complicated that it is, Essentially you just boil water and you're done!!