Popsicles

We love popsicles at our house, and we always have some handy.  We saw these sipper popsicle containers at the dollar store, and ofcourse the kids wanted to make some pops of their own! Fruit popsicles is just a great idea!  Because as a mom we are always trying to get the right amount of fruit portions into their daily diet! Right!?  So, my kids helped chopped the fruit and they loaded the popsicle containers and then…they ate them!  They loved them!  I even let them have one for breakfast! Popsicles for breakfast!  Yay!  ….Yes, I am that good of a mom! (wink..wink)  
*FRUIT 
(chopped or sliced depending on the look you want)
strawberries
kiwi
grapes
bananas
pineapples
(you can use any kind of fruit you have or like…blueberries,etc. Oh, watermelon might even be yummy!)
*JUICE
juice boxes
pineapple juice, etc.
Add the fruit in the container first, and then the juice. Freeze. Then enjoy!


Mexicali Pork Chops

Want an easy, quick, tasty pork recipe?  You got it.

Ingredients:
pork chops
taco seasoning mix (or make your own)
canola oil (for the skillet)

1.  Coat the pork chops on both sides with taco seasoning mix (I pour mine into a shallow bowl wide enough for the chop).

2.  Cook the chops on medium-low heat for 5-7 minutes per side, or until cooked through.

I told you it was easy.

Source:  no clue where I got this, but I do know it was NOT my idea!

Notes:

  • Use any cut of pork chops you like.  I usually use the small boneless ones, but I try to get whatever is on sale.
  • One packet of taco seasoning is enough for about 6 chops, but again, make the seasoning yourself like Maven Mica does!

Save the Cilantro!

How much fresh cilantro have you had to throw out because it went bad before you could use the whole bunch? Me, too.  I hated that!  Then one day I was watching Emeril Live when a viewer shared a great cilantro tip…

1.  Coarsely chop the fresh cilantro.
2.  Place loosely in sections of ice cube tray.
3.  Fill each section with water.
4.  Place in freezer until frozen.
5.  Pop cilantro cubes out of tray and place in a plastic, zippered freezer bag.
Now you have fresh cilantro to put in soup, salsa, etc., and none goes to the trash can or down the garbage disposal.  Holla!
Source: Emeril Live

Zucchini Pizza Bites

We’re always looking for ways to sneak veggies into our meals.  We have found that 
zucchini is stealth.  And what better way to disguise it than as Pizza?  

All you’ll need is:
1 or 2 medium size zucchini
1T olive oil for brushing
About 1C Pizza sauce 
1/2 C (or more) grated parmesan cheese
Pepperoni (or any other pizza topping of your choice)
Shredded Mozzarella cheese
Wash the zucchini and slice them into rounds
Lightly brush each round with a little olive oil and toss it on the grill. 
Cook for about a minute on each side
I used my new grill pan today. =) (Thank you MIL!) 
 Once you see some nice grill mark on each side, transfer the 
slices to a baking sheet,foil-lined for easy clean up.   
Spoon a little pizza sauce on each slice and sprinkle with Parmesan
Add a pepperoni, a little sprinkle of shredded mozzarella 
(and maybe even an extra sprinkle of parmesan, just for good luck), 
and pop it in the oven under the broiler until the cheese is golden and bubbly! 


*CAUTION: These little guys know how to hold their heat!! Be careful…
even when you think they’ve cooled, they might surprise you!  

*Thank you Kalyn @ KalynsKitchen.com for this yummy recipe! 

Easy Blender Salsa

Don’t let the canned tomatoes fool you.  This salsa is still better than many I’ve had in “authentic” Mexican restaurants.  It’s 5 o’clock somewhere.  So get your blenders out, make some salsa and maybe a virgin frozen concoction as well (clean blender between use, of course)!

Ingredients:

1 – 14 oz. can diced tomatoes (I HIGHLY recommend using the roasted variety)
1 – 10 oz. can Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 t. honey
1/2 t. salt
1/2 t. ground cumin
small to medium size handful of cilantro
juice of 1 lime

Directions:

Put all ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.  Taste for seasoning and adjust to taste.  Serve with chips or over tacos.

Source:  www.mountainmamacooks.com

Cajun Shrimp Skewers

Grilling season is in full swing at our house.  It’s so nice not to heat the house up with the oven every night. Especially when it’s 90 degrees outside. I am trying to think beyond my regular grilling go-to meals,  and these cajun shrimp added a little excitement–and spice–to our dinner table.  They are great served up with fruit and veggie skewers and some rice.  Keep these in mind for your next backyard BBQ!

Cajun Seasoning:
1/2 tsp kosher salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp thyme

Mix all the seasonings together in a seasoning shaker or a ziploc bag. Feel free to double/triple the recipe to save for later in your spice cupboard.

Shrimp Skewers: 
1- Oil the bars of your grill. Preheat gas grill to medium heat.
2- Place desired amount of raw, uncooked shrimp (I used peeled, de-veined, tail-on shrimp) in a gallon size ziploc bag.
3- Add enough cajun seasoning to lightly coat all the shrimp (it will take more or less depending on the size of your shrimp and the amount you are going to cook). Close and shake the bag to coat.
4-Skewer* the shrimp through the body and the tail so that they will lay flat on the grill.
5-Place skewers on the grill and cook for 2 min. each side, or until the shrimp are opaque.
Enjoy!!

*Remember if you are using wood skewers to soak them in water for a few minutes so that they don’t burn on the grill. Also, if you are using metal skewers…..don’t touch them with your bare hands!!! They are HOT!!!

Source: seasoning is an adaptation from allrecipes.com

Parenting God’s Child

Recently I have been blessed with another son. 🙂 He is wonderful. Prior to his coming, I was pondering the responsibilities of parents in raising and teaching their children. It’s no coincidence that I came upon this scripture in one of those times when you just open them up to some “random” page:

And again, inasmuch as parents have children in Zion, or in any of her stakes which are organized, that teach them not to understand the doctrine of repentance, faith in Christ the Son of the living God, and of baptism and the gift of the Holy Ghost by the laying on of the hands, when eight years old, the sin be upon the heads of the parents.

For this shall be a law unto the inhabitants of Zion, or in any of her stakes which are organized.

And their children shall be baptized for the remission of their sins when eight years old, and receive the laying on of the hands.

And they shall also teach their children to pray, and to walk uprightly before the Lord.

(Doctrine and Covenants 68:25-28)

What a wonderful blessing it is to have so many resources available to us, including the scriptures, that teach how to be good parents. Elder Jeffrey R. Holland has said, “If you try your best to be the best parent you can be, you will have done all that a human being can do and all that God expects you to do.”

Of course, not everyone becomes a parent in this life. I really like Elder Neil L. Andersen’s conference talk “Children” in which he says, “As the Lord’s servant, I assure you that this promise is certain: ‘Faithful members whose circumstances do not allow them to receive the blessings of eternal marriage and parenthood in this life will receive all promised blessings in the eternities, [as] {sic} they keep the covenants they have made with God.'”

I encourage all of us who currently enjoy the blessing of being a mother or father to raise up our children in righteousness, to “bring them up in the nurture and admonition of the Lord” (Ephesians 6:4).

I believe one of the ways we can be our best selves is to remember that we are each a child of our Heavenly Father. When we treat our children as such, we recognize where they came from and better honor their divine heritage.

 

Caprese Salad

I never even knew what a Caprese Salad was until I went on a cruise and saw it listed on the menu.  I tried it.  I…LOVED…IT!! Oh my goodness–so fresh.  And fresh basil–are you kidding me right now?  So awesome.  Anyway, after the most recent cruise, I decided we needed to try this at home and it is so easy to prepare.  I made some yesterday and got requests to make it again today.  This was our entree for supper for two nights in a row.  We probably ate the equivalent of a salad for two…each.  Yes, but didn’t I tell you it was really good?  Try it.   See for yourself.  Let me know what you think.

 

 

 
 
Ingredients:
3 fresh tomatoes, sliced in 1/4-inch slices (Romas are good but you can also use cluster tomatoes)
1 lb. fresh mozzarella, sliced in 1/4-inch slices
1/2 pkg. of fresh basil, chopped (or more, to taste)
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and pepper to taste
 
1.  To plate your salad, alternate slices of tomato with mozzarella.
2.  Sprinkle with chopped fresh basil.
3.  Drizzle with balsamic vinegar and olive oil
4.  Salt and pepper to taste.


TIP:  I have used a white balsamic vinegar when I didn’t want the brown liquid on my mozzarella.  It has a slightly sweeter taste.


 
 


 
 

 

This entry was posted in Salads and tagged .

Golden Potato Soup

This is such a simple and tasty recipe. It’s my Mammaw’s Potato Soup (for you non-southerners… Mammaw is a grandma!). It’s the ultimate comfort food. Enjoy!

3 c. chopped potatoes
3 c. chicken broth
½ c. celery slices
½ c. carrot slices
¼ c. chopped onion
1 tsp. parsley flakes
½ tsp. salt
dash of pepper
1 ½ c. milk
2 Tbsp. Cornstarch
½ lb. Velveeta cheese

 Combine potatoes, chicken broth, celery, carrots, onions, parsley flakes, salt, and pepper. When tender, slightly mash potatoes. Add cornstarch, milk. Then add cheese – turn heat off. Enjoy!

P.S. This recipe makes a small batch of soup. Perfect for a small family. If you have a larger family or want leftovers, make sure to double it!!

Hot Fudge Sundae Sauce

I may have mentioned before that I come from a family of sweet-tooths…sweet-teeth…whatever. You can blame my mother (and her mother before her) for my appreciation of Hot Fudge Sundaes.

A sweet lady in Colorado gave me this recipe for Hot Fudge Sundae Sauce after I begged her for it when I tasted its goodness at a Relief Society meeting. It’s so easy to make and 5,000 times better* than that microwavable junk you can buy at the store (no offense, Microwavable Junk!). Now, that’s what I’m talkin’ about!

Ingredients:

1/2 C Karo Light Corn Syrup
1/2 C Evaporated Milk (not Sweet and Condensed!)
2 Tbsp Water
2 C Semi-Sweet Chocolate Chips
1 tsp Vanilla

1. In a medium-sized sauce pan, combine Karo syrup, evaporated milk, and water. Stir over medium heat until it just comes to a boil.
2. Remove from heat and immediately stir in the chocolate chips until smooth.
3. Stir in vanilla.

Yield: About 1 pint

This picture was taken after we and another family dipped into it for dessert, so the amount you see in the jar is not the full amount that was made.

The sauce stores very well in the fridge for a long time. Warm it up in the microwave or over the stove when you’re ready to use it again.

Source: B. Buss, Greeley, CO

*Have I ever mentioned that I may exaggerate a bit? Yeah, I’m an exaggerator. But in my defense, it is better than store bought! 5,000 times better? That’s for you to decide.

~Kara