Thursday, June 16, 2011
Box of pasta (these were the spiraly ones. I am going to get some gluten free ones)
Head 0f Caulif.
Head of Broccoli
1 bottle of Italian Dressing
Cook pasta. While pasta is cooking up chop the veggies and add into a large bowl. Mix it all together. Once pasta is done drain and run over cold water. Mix the pasta in with the veggies and then cover with bottle of dressing. Stir all until everything is coated with Italian Dressing.
You can serve this on the side of almost anything. Also use it as a great afternoon snack for the kiddo's. I don't have a picture of this one, but will soon.
Do you have any great pasta's that you cook up during the summer??? Please do share!
Well, until next time. The famous words from "Dear John" I'll see you soon then! <3
Wednesday, June 15, 2011
1/4 cup molasses
2 tablespoons coarse-grained Dijon mustard
1 tablespoon apple cider vinegar
2 (3/4-pound) pork tenderloins, trimmed
Combine first 3 ingredients in a Ziploc bag, reserving a few tablespoons for basting. Add pork to bag and chill for 8 hours.
Cook, covered with grill lid, over medium-hot coals (350° to 400°) about 20 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.Serve this us with a green salad, broccoli, or cauliflower. What for a pasta recipe that would also go great with this.
What is your favorite part of grilling? Mine is that there are basically NO pots, pans, or dishes to clean up. In the summer we use a lot of paper plates. Yes, I know not so green, however, a great alternative for us so we aren't running the dishwasher every five seconds.
Go over to www.momsplan.com to check out the guest post on affording your child's college education.
Go HERE for the article. Are you saving money for your child's education already? How are you working towards that goal?
Monday, June 13, 2011
Before I jump into the recipe for today, I wanted to tell you some exciting news. I have officially decided to make cakes! Not all the time or professionally, but I have had a few customers who so graciously paid me to make a cake. How cool is that?! Paid to make a cake?! I still can't really get over it. I got to do something I love and get paid. That doesn't happen often. At least not often enough.
I made a cake for a bridal shower this past weekend and now have 2 other jobs lined up. So if you are in the market for a cake let me know. It is a DEEEEElish homemade butter-cream frosting decorated Fabulously! :) I'm pretty cheap really. I only charge between 25-40 depending on size and length of time spent on it! :)
Now on to the recipes to try this week.
HEAT grill to medium heat.
COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).
Thanks Kraft Foods
I realize there have been a lot of chicken recipes, but look for some grilled pizza and quesadilla recipes coming this week! Also don't forget to turn in a recipe or tell us what your cooking to save of heat in your house during these HOT summer months!
Friday, June 10, 2011
The last couple of days we have been having some family time. The hubby's sisters are in town, so there have been play-dates, meals, and chaos. That is why there have been no new recipes for a couple of days.
On another note, we got a TRAMPOLINE! Yes, we finally found one that we like. Well, actually my amazing mom did, but nonetheless there is a trampoline in our back yard. Before you ask, YES there is an enclosure and YES we are safe with it. We would not put our kids in harm on purpose. We are very well aware of the risks and see no reason they wouldn't be safe on it. So that being said. They LOVE it! I will post pictures soon.
Stay tune for next week. I have a few meals up my sleeve! You will need no oven, just a grill and a handsome man doing the cooking! :) *I know we can dream right* Seriously though, if you can get your hunny behind the grill.. DO IT! :) Give yourself a break and let them do the cooking!
Hope you all have a FAB weekend and we will see ya soon <3
Tuesday, June 7, 2011
- 8 c. mixed greens
- All chicken and veggies left over
- 4 oz. feta cheese
- 1c. drained and rinsed canned chickpeas
- 12 pitted kalamata olives
- 3TBL balsamic vinegar
- 2Tsp. Dijon mustard
- 3/4c. EVOO
Combine balsamic and mustard in a small bowl. While whisking constantly, drizzle in EVOO. Season with salt and pepper. Toss salad with about 1/2 c. vinaigrette. Serve immediately.
Picture and recipe from All You Magazine.
Sunday, June 5, 2011
This next recipe is from All You magazine. If you don't subscribe I highly suggest looking into it. Not only is it full of recipes it is full of coupons! This magazine has paid for itself a couple times over because of the coupons.
1/2c lemon juice (or 3 lemons)
4 tsp. Cumin
2 tsp. ground coriander
2 tsp. paprika
4 cloves of garlic, smashed
3lb boneless, skinless chicken breast cut into pieces (I know that sounds like a lot but stick with me!)
2 red peppers, seeded and cut into pieces
3 small zucchini, cut into 1 inch pieces
3 small summer squash, cut into 1 inch pieces
1 c. yogurt, plain
2 tbsp. tahini
2 red onions halved, each half cut into quarters
In a bowl, whisk oil, 1/2c lemon juice, and seasonings. Pour half into a separate bowl. Add chicken to on bowl; turn to coat. Toss veggies in another bowl. Cover bowls; chill for 2 hours.
Make sauce: whisk yogurt, tahini, 1 TBL lemon juice and 1/2 tsp. salt. Cover and chill.
Preheat grill, remove chicken and veggies from marinade; thread chicken, veggies, and onions onto 12 metal skewers.
Lightly oil grill rack, grill turning until chicken is cooked through. Set aside 6 kebabs to cool. Serve remaining kebabs over brown rice(optional), with sauce.
When reserved kebabs have cooled, remove chicken and veggies wrap well and refrigerate.
***Check back tomorrow for the recipe to use for the 6 kebabs you didn't use! ***
Saturday, June 4, 2011
Buffalo Chicken Salad
1 lb. boneless, skinless chicken breast tenders1 Tablespoon Tabasco sauce
2 Tablespoons melted butter, cooled ( I will honestly omit this when I make it to help make it more figure friendly)
1/2 Tablespoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
mixed greens, spinach or torn romaine lettuce
2 ribs celery, chopped
Blue Cheese Dressing
chopped green onion (optional)
chopped cilantro (optional)
Place the chicken breast tenders in a medium bowl. Drizzle the Tabasco sauce and butter over the tenders. Toss to coat. In a small bowl, combine the garlic powder, paprika, sea salt, and cayenne pepper. Sprinkle 1 to 2 Tablespoons over the chicken tenders, tossing to coat. Allow flavors to blend for 15 minutes before cooking on a hot grill. Allow cooked chicken to rest while you assemble the salad.
Layer mixed greens, grape tomatoes and chopped celery on each serving plate. Drizzle dressing over each salad. Garnish with green onion and cilantro. Top the salad with sliced chicken.
Don't want to grill 2 nights in a row??? Well, double you batch so that the next night you have....
***WRAPS! Wraps are easily portable and not as heavy as sandwiches, making them light fare for hot nights. Grill up a batch of Buffalo Chicken Breasts that have marinated while I assembling lettuce, chopped tomatoes, tortillas, and a blue cheese dressing.
Friday, June 3, 2011
I am also working on doing some frugal fun idea's with the kiddo's! I'm hoping to post 1 a week for you guys through the next couple of months!
Lots of fun things to come! :) First recipe will be posted tomorrow so be sure to come back! <3