I also put a new flag in the Front Yard - Happy St. Patty's Day...also check out the new solar powered track lights - I did those today too!!!
Oh Yeah...new doorbell too!!!!!!!!!!
Oh YES YOU CAN!!!!!!!!!!!!
Wednesday, March 10, 2010
DIY Wednesday!!!
Whoo hoo, feeling empowered!!! It's Do-It-Yourself (DIY) Wednesday...changed the light cover in the garage - "man up"!
Sunday, March 7, 2010
Dinner: Ruby Tuesdays - Whooo hooo!!
Tonight I rooked my husband into taking me out for dinner...whooo hooo! Gotta love that salad bar!
You can get coupons by going to: http://www.rubytuesdays.com/ and sign up for So Connected.
You can get coupons by going to: http://www.rubytuesdays.com/ and sign up for So Connected.
Friday, March 5, 2010
Weekend Yummy: Double Orange Muffins
This is a yummy Quaker Oatmeal recipe with a few tweaks. To get the recipe and visit Quaker go to: http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=11615
Double Orange-Walnut Muffins
1-1/2 cups all-purpose flour (I like to use whole wheat flour for more fiber)
1 cup QUAKER® Oats (quick or old fashioned, uncooked)*
2/3 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coarsely chopped toasted walnuts, divided
2/3 cup plus 1/4 cup orange juice, divided (I like to use the Minute Made for Kids with all the extra vitamins added)
1/2 cup fat free milk
1 large egg
1/4 cup (1/2 stick) butter or margarine, melted and cooled
1. Heat oven to 400ºF. Spray bottoms only of 12 medium muffin pan cups with cooking spray or line with paper baking cups.
2. Stir together flour, oats, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Add 1/2 cup walnuts; mix well. Set aside. In medium bowl, beat 2/3 cup juice, milk, egg and melted butter with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. (Do not overmix.) Pour into prepared muffin pan cups, dividing evenly. Sprinkle tops with remaining 1/4 cup walnuts.
3. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean.
4. Remove pan from oven and immediately spoon remaining 1/4 cup orange juice over tops of muffins, dividing evenly. Let stand 5 minutes. Sprinkle tops of muffins with remaining 1 tablespoon sugar. Remove from pan. Serve warm. (I don't serve these warm - they are very moist and yummy cold too!!! However, I would store them in the fridge after the first few hours or 1 day and then microwave them warm if desired.)
Cook’s Notes
• Chopped toasted pecans may be substituted for walnuts.
• Nuts may be omitted, if desired.
Variations
*If using old fashioned oats, add an additional 2 tablespoons flour.
Yield
1 Dozen
Double Orange-Walnut Muffins
1-1/2 cups all-purpose flour (I like to use whole wheat flour for more fiber)
1 cup QUAKER® Oats (quick or old fashioned, uncooked)*
2/3 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coarsely chopped toasted walnuts, divided
2/3 cup plus 1/4 cup orange juice, divided (I like to use the Minute Made for Kids with all the extra vitamins added)
1/2 cup fat free milk
1 large egg
1/4 cup (1/2 stick) butter or margarine, melted and cooled
1. Heat oven to 400ºF. Spray bottoms only of 12 medium muffin pan cups with cooking spray or line with paper baking cups.
2. Stir together flour, oats, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Add 1/2 cup walnuts; mix well. Set aside. In medium bowl, beat 2/3 cup juice, milk, egg and melted butter with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. (Do not overmix.) Pour into prepared muffin pan cups, dividing evenly. Sprinkle tops with remaining 1/4 cup walnuts.
3. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean.
4. Remove pan from oven and immediately spoon remaining 1/4 cup orange juice over tops of muffins, dividing evenly. Let stand 5 minutes. Sprinkle tops of muffins with remaining 1 tablespoon sugar. Remove from pan. Serve warm. (I don't serve these warm - they are very moist and yummy cold too!!! However, I would store them in the fridge after the first few hours or 1 day and then microwave them warm if desired.)
Cook’s Notes
• Chopped toasted pecans may be substituted for walnuts.
• Nuts may be omitted, if desired.
Variations
*If using old fashioned oats, add an additional 2 tablespoons flour.
Yield
1 Dozen
Chicken Parm - Sorta
This recipe came from one of my toddler cook books, which calls for shallots, fresh garlic...blah, blah, blah...no time for that for lunch, so I made this variation of Chicken Parmesean for lunch and my little man ate it up!!! It is pizza night...so I like to make something good for lunch to give him the opportunity to get his protein and veggies in for the day.
1 or 2 chicken breasts
1/4 cup bread crumbs
1/8 cup shredded parm cheese (optional)
1/4 tsp garlic salt
1 shake of minced onions
1 tbsp flour
1 egg, lightly beaten
1 can diced tomatoes (optional)
1 tbsp tomato paste (optional)
Sprinkle of mozzerella cheese (optional)
1. Cut the chicken in strips and beat them to about 1" thick (what - no time for that, so I just cook them)
2. Heat oil on stove over med heat.
3. Sprinkle the chicken with flour (and turn to coat with the flour).
4. Put bread crumbs, garlic salt, minced onions and parm cheese in a ziplock bag; dip chicken in the egg; add chicken to ziplock bag; seal and shake.
5. Cook chicken in the oil until done (about 3min a side if you beat them - about 4 - 5 min if not)...I also like to cut the thickest one in 1/2 to make sure they are done before I feed them to my little man.
6. Heat the diced tomatoes and the tomato paste in a pan until simmering, serve over the chicken with the sprinkle of mozzerella cheese. (However, my little man doesn't really care for tomatoes or mozzerella cheese right now and we are having pizza for dinner - so I skipped all that and they came out more like chicken nuggets.)
The recipe in the book calls for some kind of vinegar cucumbers (for a Toddler? I don't think so...). However, I served it with my roasted mixed veggies and it was a hit!!!
Enjoy!!
1 or 2 chicken breasts
1/4 cup bread crumbs
1/8 cup shredded parm cheese (optional)
1/4 tsp garlic salt
1 shake of minced onions
1 tbsp flour
1 egg, lightly beaten
1 can diced tomatoes (optional)
1 tbsp tomato paste (optional)
Sprinkle of mozzerella cheese (optional)
1. Cut the chicken in strips and beat them to about 1" thick (what - no time for that, so I just cook them)
2. Heat oil on stove over med heat.
3. Sprinkle the chicken with flour (and turn to coat with the flour).
4. Put bread crumbs, garlic salt, minced onions and parm cheese in a ziplock bag; dip chicken in the egg; add chicken to ziplock bag; seal and shake.
5. Cook chicken in the oil until done (about 3min a side if you beat them - about 4 - 5 min if not)...I also like to cut the thickest one in 1/2 to make sure they are done before I feed them to my little man.
6. Heat the diced tomatoes and the tomato paste in a pan until simmering, serve over the chicken with the sprinkle of mozzerella cheese. (However, my little man doesn't really care for tomatoes or mozzerella cheese right now and we are having pizza for dinner - so I skipped all that and they came out more like chicken nuggets.)
The recipe in the book calls for some kind of vinegar cucumbers (for a Toddler? I don't think so...). However, I served it with my roasted mixed veggies and it was a hit!!!
Enjoy!!
Thursday, March 4, 2010
Beef Burgundy...Not So Good
Well, my Beef Burgundy didn't turn out as well as I would have liked...the gravy never thickened (which made it greasy and runny.
So, next time I plan to make these changes...
Instead of putting the cornstarch and water in the crock with the veggies...I plan to remove the veggies with a slotted spoon and discard all but 2cups of the broth. Then, return the two cups to a pan on the stove (I never did get it to boil again...not sure why?) Bring to a boil (slow boil not rolling)...then add the water/cornstarch mixture and stir...when thickened serve over meat and veggies.
I'll let ya know how it goes...if you make it...do it the new way - let me know how it goes!
So, next time I plan to make these changes...
Instead of putting the cornstarch and water in the crock with the veggies...I plan to remove the veggies with a slotted spoon and discard all but 2cups of the broth. Then, return the two cups to a pan on the stove (I never did get it to boil again...not sure why?) Bring to a boil (slow boil not rolling)...then add the water/cornstarch mixture and stir...when thickened serve over meat and veggies.
I'll let ya know how it goes...if you make it...do it the new way - let me know how it goes!
Wednesday, March 3, 2010
Beef Burgundy & Vegetables
MMMMmmmmmmm! So Yummy! I have an appt. today at 3:30pm, so I needed to get dinner ready early - what better then Beef Burgundy in the Crock Pot (with Veggies to boot) a real one pan meal!!!
2 - 2.5lbs Beef Chuck Roast
8 oz baby carrots
8 oz sliced mushrooms (fresh or canned; drained)
1 green pepper, cut into thin slices
1 packet onion soup mix or 1 tbsp minced onions, 1 tsp sugar; 1/2 tsp onion powder
3 tbsp olive oil
2 tbsp redwine
1 cup beef broth
1/2 tsp salt
1/4 tsp pepper
3 tbsp corn starch
2 tbsp water
1. Spray Crock Pot with cooking spray. Wash carrots, & mushrooms (or drain canned mushrooms), wash/core/slice green pepper and put in bottom of Crock.
2. Put chuck roast on top of veggies in the crock.
3. Mix onion soup mix, olive oil, red wine, beef broth, salt & pepper in a bowl and pour over top of the chuck roast.
4. Cook on Low for 8hrs or on High for 4hrs.
5. Remove meat to plate and cover with foil, let stand 10 - 15min before slicing.
6. Blend the cornstarch and water (or shake it in a Tupperware Gravy Shaker) until blended. Add to Crock Pot; turn on High, then cook uncovered for 15min or until thickened.
7. Serve meat and veggies with gravy over top.
(You can serve this with 2 - 4 cups of egg noodles, but I made those yummy Easy Bisquick Rolls - check my fav recipes page).
I'll get pics up later!
2 - 2.5lbs Beef Chuck Roast
8 oz baby carrots
8 oz sliced mushrooms (fresh or canned; drained)
1 green pepper, cut into thin slices
1 packet onion soup mix or 1 tbsp minced onions, 1 tsp sugar; 1/2 tsp onion powder
3 tbsp olive oil
2 tbsp redwine
1 cup beef broth
1/2 tsp salt
1/4 tsp pepper
3 tbsp corn starch
2 tbsp water
1. Spray Crock Pot with cooking spray. Wash carrots, & mushrooms (or drain canned mushrooms), wash/core/slice green pepper and put in bottom of Crock.
2. Put chuck roast on top of veggies in the crock.
3. Mix onion soup mix, olive oil, red wine, beef broth, salt & pepper in a bowl and pour over top of the chuck roast.
4. Cook on Low for 8hrs or on High for 4hrs.
5. Remove meat to plate and cover with foil, let stand 10 - 15min before slicing.
6. Blend the cornstarch and water (or shake it in a Tupperware Gravy Shaker) until blended. Add to Crock Pot; turn on High, then cook uncovered for 15min or until thickened.
7. Serve meat and veggies with gravy over top.
(You can serve this with 2 - 4 cups of egg noodles, but I made those yummy Easy Bisquick Rolls - check my fav recipes page).
I'll get pics up later!
Tuesday, March 2, 2010
I'm BAAaaaaack
Hey All!!! I'm back! I took a little hiatus and feel great!!! I am ready to tackle it all again!!! I went to see lots of family in TX and now feel re-energized. It is amazing what staying in a hotel (and letting someone else do the laundry/cleaning) and eating out (letting someone else cook) can do for your morale!!! Not to mention seeing all the family and BFF that you LOVE!!!
I'm about to figure out what we are going to do for dinner and I'll get back to ya!!!
I'm about to figure out what we are going to do for dinner and I'll get back to ya!!!
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