Purple-urple Roasted Potatoes!

Gorgeous!

 

Purple is my favorite color, maybe that's why I am so intrigued by purple potatoes!  Well, its either that, or the fact that they sell cheaper per pound than the red potatoes AND:

 

 

" Purple potatoes are the one starch that doesn’t add pounds, while providing the antioxidant, anthocyanin, the same flavonoid that is found in red and purple produce such as berries and pomegranates...." - NaturalHealth365.com

 

 

At first, the boys weren't too keen on the thought of eating purple potatoes.  After their first bite, they changed their minds.  I suggested that I could try mashing them next time...they didn't like that idea at all.  :(  Don't mess with men and their mashed potatoes! 

 

I didn't get a picture of the finished product.  They didn't look quite as pretty once they had been roasted.  Imagine a roasted russet potato, now imagine a purple roasted russet potato...and that's exactly what they looked like! :)

INGREDIENTS:

3 lbs. purple potatoes, cubed
1/4 C olive oil (I used seasoned)
kosher salt (as much or as little as you like, I used aprox. 1/4 tsp.)
fresh ground black pepper (as much or as little as you like, I used aprox. 1/2 tsp.)

DIRECTIONS:

Adjust your oven rack to the lowest position and preheat your oven to 450 degrees.  Toss the potatoes with the oil, and salt and pepper.  Arrange them cut side down on a cookie sheet prepared with cooking spray.  Roast until tender, about 20-30 minutes.  (Check at 20 minutes) ENJOY!!

Asparagus & Tomatoes

Here in my neck of the woods, we are very blessed with some of the finest farming soil around, and fine produce is very easy to come by.  It's not unusual to see men and women standing on residential street corners selling farm fresh produce.  For a wider variety its just a 10-15 minute drive out to any one of the several fruit stands in the area.  Depending on the season, you can even catch a farmers market in town up to four times a week!!!

Asparagus season is quickly approaching us.  I HATED asparagus as a kid.  My mom would cook it one way and one way only, which was to boil the crap out of it!!  It smelled the house up SO stinking bad that I swear I turned green when she cooked it!! Thank you mom for never forcing me to eat any!!  (because I know your reading this!)

It wasn't until the first time I tasted the deep fried asparagus at the Asparagus festival (which takes place every April in our town) that I realized asparagus is not so bad!!! It's coated it in a tasty batter and then fried up to perfection.  Then its topped with parmesan cheese (the kind from a can).  And then we drizzle it with hot sauce and dip it in ranch dressing.  OH MY GOODNESS, it is SO YUMMY!!  So since that first encounter, I have become less and less afraid of the vegetable and even started to cook it at home! And not one of those times did I ever just boil the crap out of it! ;)

 

(YUUUUM!)

 

 

I spotted some asparagus at the grocery store the other day.  I took it home and started searching asparagus recipes.  I ended up combining a couple of recipes to create this very fresh and healthy side dish.  :)

 

 

INGREDIENTS:

 

1 bunch of fresh asparagus

2/3 C water

1/2 C freshly grated Parmesan cheese

1/4 C olive oil (I used seasoned)

6 Campari tomatoes, quartered (you can also use grape or cherry tomatoes)

zest of half of a lemon (I used Meyer)

 

DIRECTIONS:

 

Wash and trim the asparagus. Place it into a 10 in. skillet with the water.  Cover and steam over medium heat for 8-12 minutes.  Drain well, return to the pan and turn the heat down to low.  Drizzle with the olive oil, top with the Parm cheese, tomatoes, and lemon zest.  Cover again and allow to sit for two minutes or until the cheese has melted.  ENJOY!!

 

 

Bunco Babes Gone Wild

Bunco Babes Gone Wild written by: Maria Geraci

 

 

 

I found this book in a dollar bin at Borders.  It sat on my bookshelf for about two years before I decided it was time to read it and when I did, I instantly wanted to be a Bunco Babe!!  This was a really fun book and I enjoyed it very much.  So much, that I finished it in four days!

 

Bunco Babes Gone Wild, is a story about a young woman named Georgia.  Georgia takes a trip to Florida to visit her sister Frida.  Her trip is a spur of the moment, I need time to think, type of trip.  Her love life back home is not advancing quite like she is ready for and her current boyfriend, Spencer, just isn't getting the hint. 

 

In Florida, Georgia is quickly befriended by her sisters Bunco friends and meets a new man along the way.  Georgia is sure it's just lust, but is it?!  The tight knit group of ladies help Georgia discover what it is she really wants in life.

 

Another thing that made me love this book so much, is that there are recipes at the end of the book!!!

 

I rate this book four out of four garlic heads!

 

 

 

Presidents Day Weekend Re-cap

Yesterday was such a beautiful day, the weather was perfect!  We took advantage of the nice day and took the kids on a bike ride.  We LOVE our family bike rides!!!

(Little Carson is waaay up in front, he sits in a cool baby sit in front of dad)

 

 

We rode about six miles round trip, to my sisters house and back. 

 

 

(a view of the delta along the way)

 

 

I planned to try a new recipe for dinner.  A Martha Stewart recipe.  BIG mistake and I'm mad at myself for even trying it.  There is something about Martha, (even long before she became a felon) that just doesn't agree with me.  I can't tell you what it is, and I feel really bad because she seems like a decent lady.  Years ago I used to watch her show (not the talk show, I'm talking about the one where she would go out and pick flowers and put fresh eggs in baskets with bows and then use those cute little eggs to cook things with).  I would get so annoyed by her, but for some reason I kept on watching.  It was quite frustrating!

 

Anyway, it was a casserole recipe with chicken, kale and a couple types of cheeses.  It sounded worth trying.  I could tell right away that the husband didn't care for it, even though he didn't say much. Dominic on the other hand was a little less polite and blurted out "epic fail, Mom!" Sheesh kid...why you gotta be so harsh?!

 

So even though I've had better, I decided I would save the leftovers and eat them myself for lunch.  Well, I forgot to put the container in the fridge and it sat out overnight.  I took it as a sign from God that nobody should eat that casserole ever again!! Thank you, God!!

 

 

I did some grocery shopping today.  Everything was going smoothly, (which is a rare occurance whenever Carson is in the shopping cart), when I stumbled upon this...

 

(This is for you Jacquleen, It's $10.98 at Wal-Mart!)

 

A friend  recently asked me if I had any crockpot recipes that called for chicken or beef and potatoes.  Sadly, I didn't.  When I saw this prepackaged crockpot meal with beef and potatoes...I HAD to snap a picture of it for her.  How smart of Tyson for thinking of this!

 

Within a matter of seconds, our beautiful weather quickly turned cold and windy on us this afternoon.  The boys and I took advantage of it and flew a kite.  That's about as high as we managed to get it! :)

Hope you all enjoyed your Presidents Day weekend as much as we did!!

 

 

 

 

 

 



 

 

DIY Ranch Seasoning Mix

And another DIY mix.  If you couldn't already tell, I love DIY mixes!!!  I never allow myself to run out of this stuff, it has multiple uses, with ranch dip and ranch dressing being the two obvious.  :)

INGREDIENTS:

5 TBSP dried minced onions
7 tsp. dried parsley flakes
4 tsp. salt
1 tsp. garlic powder


Mix together.  Store in an air tight container.

DIRECTIONS:

DRESSING:

Mix 2 TBSP of the dry mix with 1 C mayo and 1 C plain Greek yogurt.  Use  a few tbsp. of milk to thin to your desired consistency.  Mix a few hours prior to serving and refrigerate.

DIP:

Mix 2 TBSP of the dry mix with 2 C plain Greek yogurt.  Mix a few hours prior to serving and refrigerate.

Recipe adapted from: selfreliancebyjamie.blogspot.com

 

 

 

Southwest Chicken Salad

Recently on Facebook, I made a comment about being very excited for summer food. This salad here, is a prime example of exactly what I meant!  It's a beautiful day here in sunny California and it feels like the perfect time to share this recipe.  I love this salad, the colors, the freshness, just everything! It is very quick to throw together and works excellent as a busy weeknight dinner. 

INGREDIENTS:

SALAD:

 

2 C chicken, shredded 

1 green bell pepper, diced

1 can black beans, rinsed

1 can sweet yellow corn, drained 

2 roma tomatoes, diced

4 green onions, sliced

1 head green leaf lettuce, washed and chopped

1/4 C cilantro, chopped

2 ripe avocados, diced

 

DRESSING:

 

1/2 C mayonnaise

2/3 C Greek yogurt

1 TBSP ranch seasoning (use the DIY ranch seasoning!)

1 TBSP taco seasoning (use the DIY taco seasoning!)

 

DIRECTIONS:

 

In a large bowl, combine all of the salad ingredients and toss thoroughly.  In a small bowl, mix together all of the ingredients for the dressing.  I suggest to serve the dressing on the side for two reasons.  1) some people (like my husband) might like waaaay more salad dressing than you do. or visa versa.  2) if you happen to have leftovers (like we did) then the salad will not keep well if the dressing is already incorporated. 

 

***This salad makes a lot and works GREAT to take to lunch the next day! A major plus!***

 

 

recipe adapted from: greensnchocolate.com's Southwestern Chopped Chicken Salad

 

 

Chocolate-Coconut Mousse









The highlight of our Valentines Day dinner last night was our dessert.  By far!  At the last minute I decided to make a change, which I think was for the better, but its hard to say for sure since it was only my first time making this.  So with that change, what was supposed to be "Chocolate Frosting Shots", quickly turned into "Chocolate-Coconut Mousse".  Changes like that seem to happen a lot in my kitchen.

If you're a fan of coconut and a fan of chocolate, this is definitely a dessert your going to want to try!!! A perfect medley of the two.

Don't judge a dessert by its picture.  Judge it because I am telling you that it's awesome!! :)

INGREDIENTS:

1 can Coconut Milk
1/2 C (approx.) Heavy Whipping Cream
1/2 tsp. pure vanilla extract
1/4 C cocoa powder
1/2 C powdered sugar
Coconut Flakes, optional.  (This is a serving suggestion that just popped into my head, wish I would've thought about that last night, dang it!)

DIRECTIONS:

Place the can of coconut milk into the refrigerator and leave it there over night.  Open the can (without shaking it).  Skim off the thick white content off of the top and place into a medium bowl.  (you can reserve the clear liquid to use for something else if you'd like).  Add equal parts of heavy whipping cream. (I eyeballed it, but it was about 1/2 cup.) Add the remaining ingredients and using a whipping attachment of an electric mixer, whip until thick like mousse.  Sprinkle with coconut flakes. ENJOY!

Home Front

One of my most recent reads was "Home Front" written by Kristin Hannah.  This was my first time reading a book by this author and I'm sure it will not be my last.  I really loved her style of easy to read writing and I instantly felt a connection with her main character, Jolene.

 Jolene reminded me in the first several chapters of the type of woman and mother I strive to be.  Jolene is a strong, loyal and an independent woman who has very realistic focuses in life.  Her husband, her children, her career and her best friend are the things in her life that matter to her the most. While dealing with the effects of a tragic accident and when the wants and needs from the main priorities in her life are all pulling at her from every direction, she finds herself nearly broken and most definitely at rock bottom.  During her deepest struggles, Jolene manages to pull through and continue to be the woman that she set out to be in her young age.

Hannah gives a new perspective on war and how it can tragically affect thousands of Americans and their families.    A very emotional read that will keep you turning pages well past your bedtime.

Garlic Parmesan Pull-Apart Bread

I've been slightly thrown out of my groove for the past week and a half (I blame the oh so cute, mommy please cuddle me, sick kid) and I haven't been doing much creative cooking (besides the Meyer Lemon Meringue Pie the other night).  So, I've decided to share an oldie but goodie!  This Garlic Parmesan Pull-Apart Bread looks impressive and works excellent as a take along for any get together or potluck.  I've made this recipe several times and it doesn't usually hang around very long . The kids seem to enjoy it just as much as the adults. Although it does take some time to prepare, most of these ingredients you probably already have in your kitchen! I like to serve this bread with a batch of "Perfect Pizza Sauce". (I've posted a recipe for that as well.)

INGREDIENTS:

2tsp. active dry yeast
1 1/3C warm water (110 degrees)
2 TBSP olive oil
2 tsp. salt
3 1/2 C all purpose flour
1/ 4 C melted butter
1 TBSP dried parsley flakes
2 cloves of garlic, minced
1/4 C freshly grated Parmesan cheese

DIRECTIONS:

In a large mixing bowl, stir together the yeast and the water.  Allow it to sit for 5 minutes until the yeast foamy.  Mix in the olive oil, salt, and flour.  On a lightly floured surface, knead the dough until the dough is elastic, 7-10 minutes.  (If you don't want a great arm work out, a stand mixer with a dough hook can be used, knead for 5-6 minutes.)  Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel.  Allow the dough to rise for 1 1/2 to 2 hours.

Just before your dough is done with the rising process, prepare your butter sauce.  In a small bowl, combine the melted butter, parsley flakes, and minced garlic.  Set aside.

When the dough is finished rising, punch the dough down.  Tear dough off into small pieces (roughly the size of a medium spoon).  Coat each piece in the butter mixture and place in the bottom of a bundt pan.  Repeat this process until you have one layer of dough balls.  Sprinkle with 1/3 of the Parmesan cheese.  Continue layering the dough balls and cheese until you have three layers.

Cover the pan with a clean towel and allow to sit until the dough has doubled in size, 20-30 minutes.

Preheat your oven to 350 degrees.  Bake for 25-30 minutes, or until the bread is golden brown.  Serve hot with a side of marinara or pizza sauce.  ENJOY!

Perfect Pizza Sauce

Here I go again on another rant of how easy and inexpensive it can be to DIY many of the everyday items we purchase from the grocery store.  Some may say "well its the convenience factor", but so many of these DIY recipes include ingredients that you probably already have on hand.  How much more convenient can you get if its already in your kitchen???  After I discovered the recipe for the Perfect Pizza Sauce I have never used store bought sauce since.  It is SO simple to prepare, it doesn't include all of the added junk that allows it to last for months on a grocery store shelf and in my opinion it is waaaay more delicious! 

INGREDIENTS:

2 8 oz. cans of tomato sauce
2 TBSP tomato paste
1 clove of garlic, minced
1/2 tsp. dried basil
1/2 tsp. fennel seed
1/2 tsp. dried oregano
 1/4 tsp. kosher salt
1/8 tsp. granulated sugar
1/8 tsp. allspice
*Optional ingredients*: (I LOVE what these two optional ingredients do for the sauce, but if  you don't like spicy or if you are serving to children, I'd recommend to leave these out.)
1/4 – 1/2 tsp. crushed red pepper flakes
1/4 tsp. cayenne pepper

DIRECTIONS:

In a small sauce pan, combine all of the ingredients and cook over medium heat until it starts to slightly bubble, about 5 minutes. Reduce heat and allow the sauce to simmer for 15-20 minutes.  Serve as a dipping sauce or on the dough of your favorite pizza! Enjoy!

Recipe adapted from: lifesambrosia.com

Buffalo Wings

 

 

 Man food at its best!  No Super Bowl party is complete without these! :)

 

 

INGREDIENTS:

 

2.5lbs. chicken wings/drummettes

2 TBSP veggie oil

1 TBSP kosher salt

1/2 tsp. ground black pepper

1/4 C Frank's red hot Buffalo sauce

Celery sticks (optional)

Ranch Dip (I'll try to get a recipe for this out to you soon!)

 

DIRECTIONS:

 

Preheat oven to 400 degrees. Set a wire rack inside of a large foil lined baking sheet.  In a large bowl place the veggie oil, kosher salt and black pepper; add the chicken and toss to coat.  Then place the wings on the prepared rack and spread out in a single layer. Bake wings until cooked through and the skin is crispy, about 45-50 minutes. When finished, place the wings into another large bowl and pour on the Franks Red Hot Buffalo Sauce.  Toss to Coat.  Allow to sit a few minutes before serving.  Serve with celery sticks and Ranch Dip.  ENJOY!

 

 

 

 

 

Brownie Batter Dip

For our "Second Annual Kid-Friendly Super Bowl Party", we had to one up our most popular appetizer of the peanut butter ball with this Brownie Batter Dip.  It was a hit!! I personally, really enjoyed using the marshmallows as dippers.  So yummy!

INGREDIENTS:

8 oz. Neufchatel cheese, softened
4 TBSP butter, softened
2C. powdered sugar
5 TBSP all-purpose flour
5 TBSP cocoa powder
3 TBSP brown sugar
1 tsp. vanilla
 3 TBSP milk
 Mini Chocolate chips, for garnish (optional)
Pretzel snaps
mini marshmallows


DIRECTIONS:

In a medium bowl, whip the cream cheese and butter together with an electric mixer until light and fluffy. Add the powdered sugar and mix well. Next, add the flour, cocoa powder, brown sugar, vanilla and milk. Mix until smooth. Garnish with mini chocolate chips, if desired. ENJOY!

Adapted from: stickafork.net

Lemon Bluberry Yogurt Loaf

I have a hard time feeding my family donuts that come from a box, but I have no problem what-so-ever baking a decedent loaf of Lemon Blueberry Yogurt Bread and feeding it to them for breakfast.  I know, it doesn't completely make sense to me either.  I think it may have something to do with me knowing exactly what's going into the bread and not having to wonder if there are any hydrogenated rapeseed (whatever that is) or any Monosaturatedaslkdfjalkdiecvmoinweon involved.  Those things scare me.  Don't get me wrong, we eat some of that junk too...It just feels like a let down when it happens.


So two Sundays ago, I had this crazy burst of energy.  I woke up early and got started on this bread.  The rest of the family eventually rolled themselves out of bed and everyone got ready for church. (So we could get our praise on.)  The bread was finished just in time to eat for breakfast, which we did.  And then we even arrived to church ON TIME. (Which unfortunately rarely happens!)  It was the weirdest best Sunday morning ever!

INGREDIENTS:

For the Loaf:

1.5C + 1 TBSP all-purpose flour, divided
2 tsp. baking powder
1/2 tsp. kosher salt
1 C plain Greek yogurt
1 C sugar
3 eggs
2 tsp.  lemon zest
1/2 tsp. vanilla extract
1/2 C veggie oil
1.5 C blueberries, fresh or frozen, thawed and rinsed

 For the Lemon Syrup:

 1/3 C fresh lemon juice
1/3 C sugar

 For the Lemon Glaze:

 1 C powdered sugar, sifted
  3 TBSP fresh lemon juice


DIRECTIONS:

Preheat your oven to 350 degrees. Grease and flour the bottom and sides of a 9 x 5-inch loaf pans.
In a medium bowl, sift together the flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.  Then whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining TBSP of flour, and fold them very gently into the batter.
Pour the batter into the loaf pan and bake 50 to 55 minutes, or until a toothpick test shows it is completely done in the center. Allow the pan to cool for 10 minutes before removing the loaf to a wire rack on top of a baking sheet.

 While the loaf is cooling, prepare the lemon syrup. In a small saucepan stir together the lemon juice and sugar over medium heat until the sugar is completely dissolved. Once dissolved, continue to cook for another 3 minutes. Remove from the heat; set aside.

 Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the entire loaf with the lemon syrup. Let the syrup soak into the loaf and brush again. Let the loaf cool completely.

 To make the lemon glaze, whisk together the powdered sugar and 3 TBSP of the lemon juice in a small bowl. The mixture should be thick but pourable. Add up to another TBSP of lemon juice if the mixture is too thick. Pour the lemon glaze over the top of the loaf and let it allow it to drip down the sides. Let the lemon glaze harden for about 15 minutes before serving. ENJOY!


Recipe adapted from: Sweetpeaskitchen.com