Oy! Only ten more days until Christmas and I am SO not ready. I have so much shopping still to do. Luckily, I think I can get it done at two or three stores. With life so busy, I am glad that there are quick dinners that can be made up in less than 30 minutes. I refuse to get caught in the fast food trap. Continue reading
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturallyCheesy #CollectiveBias Continue reading
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LegendaryTailgate #CollectiveBias
Grilling and tailgating is still alive and well in late October. This Pulled Chicken BBQ Dip proves my point! Continue reading
This post is sponsored by Foster Farms chicken locally grown in the Pacific Northwest, but all opinions are my own.Those of you who are long-time readers of this blog know that I love cooking with locally grown and produced foods. I also tend to adopt the flavors indigenous to the place I live. When I lived in Arizona, we ate Mexican food. When I lived in Florida, we ate Southern food and seafood. Now that I am in the Northwest, we are enjoying Asian flavors along with the plethora of fresh produce grown here. Washington by far produces more fruits and vegetables than any of the other states I’ve lived. I am in cooking heaven here! Local food tastes so much better than the stuff that has been on trucks, planes or boats for a week! Continue reading
Easy Cassoulet: a streamlined version of the classic French peasant stew.
If you are familiar with traditional cassoulet, you know that it doesn’t necessarily look like the dish I have posted above. Yes, I know it is usually made with big pieces of duck and whole sausages. Yes, I know that it is usually packed with beans. Yes, I know that it takes a whole day or longer to make. Yes, yes, yes, I know. This is the “one hour” version and it is still delicious and I am sticking with it. Continue reading
This “burrito” recipe is more of a modern interpretation of Mexican food. I am not sure it would pass any authentication tests, but it sure is delicious. If you are looking for something light and different, this is just the thing.
- corn tortillas
- 2 cups cooked chicken, cut into small cubes
- 1 onion, sliced
- 1 Tbsp olive oil
- 1 15 oz can beans, rinsed and drained (use black, pinto, white, or whatever you like)
- 1 tsp oregano
- ½ tsp cayenne
- ½ tsp garlic powder
- 1 Tbsp fresh cilantro, chopped
- ½ cup cojito crumbles
- 1 large sweet potato, peeled, cooked and cubed
- Cook the onion in the oil until browned,softened or caramelized (or just the way you like it)
- Add the chicken, beans, sweet potato and herbs.
- Heat through, stirring little, so as not to mash the sweet potato.
- Heat the corn tortillas on a griddle or pan so they are softened.
- Spoon some chicken/bean mixture onto the tortillas and sprinkle with cheese.
- Fold over the tortillas or serve open-faced.
Necessity is the mother of so many of my recipes. Seriously, if I didn’t have leftover roast or chicken or bones or whatever staring at me from the refrigerator, how many dinners would simply be spaghetti and meatballs? Continue reading
Now that the weather is warmer, I have started walking my daughter to and from school. Actually, she mostly rides her bike with her friends in the morning and in the afternoons, I walk down to the school to make sure she safely gets through the mass of big kids on bikes on the way home. She loves the freedom. I like that I can still keep an eye on her as she starts to spread the wings of freedom. Continue reading
Do you add dill to your chicken soup? I first saw it done when I was researching Chicken Noodle Soup as a Jewish grandmother’s cure for illness. So many of those recipes had dill that I had to try it. Now, it’s a required ingredient in my kitchen. Boy! Does it ever ramp up the flavor of what might be considered a “ho-hum” soup. Continue reading
Years ago, I wrote my first sponsored post. The gig was to come up with nine, yes NINE recipes for a well known company. It was back in the day when my photos were still marginally awful bordering on grotesque. In the last year, I have been culling those photos and even some of the posts. This is a rewrite of one of those nine recipes. Basically everything has changed, including the ingredients (except the chicken and French bread). This version is MUCH better and surprisingly, there is a gluten free option. Continue reading
It’s time for Pass the Cookbook Club founded by Kita from Pass the Sushi. It’s an opportunity for us to use those cookbooks that are gathering dust on our shelves. Each month, a member of the group chooses a three recipes from a cookbook they own and shares them with the group. We then make one, photograph it and post about it, either on a blog or on the Facebook group to which we all belong. This month’s cookbook was Cooking Up a Storm. Continue reading
I used to use the seasonings in this recipe for Cornish hens. A long time ago and in a land far, far away (Seattle), my husband and I lived in a different economic style. We didn’t worry about money and things didn’t seem that expensive. I’d buy a couple of little birds, just because they were fun, without thinking about the price per pound. These days, I am all about the bottom dollar and a big chicken has more cost savings. Continue reading
Do you eat breakfast for dinner? In my house, it’s one of the most popular dinners I can make. Considering that “breakfast” is an umbrella term that encompasses a plethora of dishes, that means I can make anything from waffles to fritattas or from quiche to pancakes. Continue reading
Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so! Continue reading
Have you ever taken a moment to look at the Latin food section of your grocery store? There are so many fun things to find there. Goya Foods is a Latin food brand that, as far as I can tell in all of my moves around the country, is a national brand found everywhere. Their product line is very extensive. Some of their foods are even in the freezer section!
Before it gets too sweet this Halloween week, I thought I’d share a few savory dishes. I have the hardest time on trick or treat night getting my children to calm down enough to eat a real meal. What do you usually serve those anxious goblins whose minds are fixated on their impending sugar booty? Continue reading
The other day I decided to make a gluten filled dinner for my family. I got out the usual ingredients to make Chicken Enchiladas (and might I say, I DO make some dishes over and over despite my family complaining that they rarely get family favorites). Because I was in a time crunch, I looked at the ingredients and suddenly wondered if I could simply make enchiladas in a skillet instead of turning on the oven. Guess what? I could and I did! Continue reading
There are 46 days until school starts again. That’s right, I am counting down already. Some folks would say that I need to live in the now and not be looking forward to future events; that I will miss the joy in life because I am not satisfied with the present. I am not in danger of that. No, I am actually having a very nice, quiet summer. We go to the library, we go to the pool, the kids play at friends’ houses, friends come here. That is what the problem is. I have let so many things slide because we are in vacation mode. Continue reading
This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.
One of the reasons that my husband and I bought our current house was its great layout for entertaining. We love to have friends over for barbecues and parties.
When I was contacted by Avocados from Mexico and asked to have a party featuring Rick Bayless recipes with Avocados from Mexico, I was excited to host another summer barbecue with friends. If Mother Nature had fully cooperated, we would have had lots of fun in the sun, luckily, I did a lot of prep work before the rain started.
I made a Tomatillo Avocado Salsa whose ingredients were grilled. I had gone outside early in the morning and grilled corn, tomatillos and chiles and then preprared everything in the dish but the avocados. I also made Grilled Chicken with Tomatillo-Avocado Sauce…but in light of the deluge, we had pan seared chicken. The avocados still starred in both dishes. The Avocados From Mexico Facebook page
Tomatillo Avocado Salsa:
2 small ears fresh corn, shucked
1 small poblano chile
9 oz tomatillos, husked (about 4 large)
3 avocados from Mexico, halved, pitted, peeled and roughtly chopped
3 Tbsp finely chopped red onion, rinsed
1/4 cup chopped fresh cilantro
1/2 tsp salt
Preheat gas grill to medium heat. Grill corn, turning until golden with some char marks on all sides. Remove from heat and let cool. Meanwhile, grill the chile until charred on all sides and tomatillos until browned. Cut the corn kernels from the corn cobs into a large bowl. Remove stem from tomatillos and chop them, retaining the juice and putting them in the bowl with the corn. Peel the charred skin from the chile. Remove the stem and seeds from chile. Chop and add to the corn. Add the onion, cilantro and salt. Right before serving, add the avocado. Mash it into the other ingredients and stir to combine.
Grilled Chicken with Tomatillo-Avocado Sauce
1 Jar Frontera Tomatillo Salsa
3 Tbsp olive oil
4 boneless, skinless chicken breast halves, pounded to 1 inch thick
1/3 cup chicken broth
1 avocado from Mexico, halved, pitted, peeled and diced
1/4 tsp salt
cilantro for garnish
In a shallow glass dish, combine 1/4 cup salsa and 1 Tbsp oil. Add the chicken and turn to coat. Cover and refrigerate 2-3 hours. Heat gas grill to medium. In a sauce pan, heat the other 1 Tbsp oil. Add the rest of the jar of salsa (1 3/4 cups) and heat for 5 minutes. Add broth, simmer until thick enough to coat a spoon, about 10 minutes. Remove from heat and add avocado. Sprinkle chicken with salt and placeon grill. Turn once, searing on both sides and cooked through, about 8 mintues. Serve with chicken with sauce. Garnish with cilantro.
Now for the good part: there is something for you, too: The Avocados From Mexico BBQ like Rick Bayless! Sweeps. If you make one of these recipes from Rick Bayless, you can enter for a chance to win the grand prize: a trip for two to Chicago to visit Rick's own restaurant the Frontera Grill and an autographed cookbook! So rain or shine, give these recipes a try!!!
I just spent the weekend at Walt Disney World at the Food Blogger’s Forum. This was my second year attending. Last year, I went with another blogger and spent the weekend furiously observing everything I could about “the successful bloggers.” I took copious notes on all of the sessions and started setting goals immediately. It was because of that trip that I moved to wordpress. Continue reading