Kabob Salad

Here's a great recipe for a fun "leftovers night" or just something different to do when you grill up some yummy veggie or meat kabobs this Summer!

I usually make separate kabobs so I can cook the veggies for one lenght of time and the meat kabobs longer- this past week I made both chicken and veggie, then made this salad with the leftovers the second night.

On the veggie kabobs I put- zucchini, red, orannge & yellow bell peppers, onion and pineapple.
For the chicken I marinated the chicken in some teriaki sauce and then skewered it up and grilled away.

Here is what you need to make this yummy salad
makes 2 adult-sized servings

2 veggie kabobs
2 chicken kabobs
2 spoonfuls non-fat Greek yogurt
Honey
Balsamic vinegar (or to get really amazingly delicious try Trader Joe's "Balsamic Glaze" it's amazeballs)
Fresh black pepper
2 handfuls of baby spinach or chopped raw kale


Add the spinach or kale to a bowl.
Add a dollop of Greek yogurt and top with each bowl with the veggies from a kabob and the chicken from a kabob.
Drizzle with honey & balsamic
Add pepper to taste

Linguine Fernando

I loooooooove fettuccine Alfredo, LOVE it. I would eat it once a week if I could do so and still fit in my favorite jeans. It's one of those amazing indulgences, like eggs Benedict, that I try to limit hoarking down more than 2 or 3 times a year- usually on vacation, the ultimate excuse!!

Well, I was totally craving some yummy, creamy pasta and of course this craving hit at about 3pm right as Logan went down for his afternoon nap- so going to the market was not an option, I threw together this MUCH LIGHTER version of my favorite for a super-easy, really delicious weeknight dinner.

Here's what you'll need
makes 4 adult sized servings

1 package dry pasta (spaghetti, linguine, fettuccine, whatever you've got!)
1 8oz package light cream cheese, cut into small cubes
3 cloves garlic, chopped
1/4 of a white or yellow onion, chopped
1 T butter
a few handfuls baby spinach
1 or 2 chicken breasts- we only had one
1/2 a package white or brown mushrooms chopped
1/2 grated Parmesan cheese
Olive oil, salt & pepper, red chili flakes

Chop the chicken up into bite sized pieces, lightly season with salt and pepper.
Start a LARGE pot of water boiling so you can cook the pasta according to package directions (I always hack a minute or two off their suggested cook time, and use a bit of the pasta water and other ingredients to finish the cooking and have nice, aldente pasta- totally up to how you like it!)
Heat a few tablespoons of olive oil in a medium frying pan over medium heat, then add the chicken. (do this about 5 minutes before you put the pasta in the boiling water)
Cook the chicken about 7-10 minutes, until it is completely cooked through.
Remove the chicken from the pan and set aside on a plate. Add another a splash of olive oil and the 1 T of butter to the pan and toss in the onions & garlic- sautee over medium to medium low heat for about 5 minutes. Add the mushrooms, stir, satuee another 3-5 minutes. Add the chicken back to the pan and stir for about a minute.
Drain the pasta, reserve 1/4 cup of the water, remove the large pot from the hot burner.
Return the pasta to the large pot. Add the contents of the pan (chicken, mushrooms, garlic & onion)
Add the cream cheese & stir.
Stir in a bit of the pasta water.
Add the Parmesan and the raw spinach (the hot pasta and other ingredients will cook the spinach perfectly!)
Season if needed with salt, pepper and add some hot chili flakes if you like a little kick!

Post-Flood Livin'- Pan steaks with peppers, onions & mushrooms

We took Logan on a fun-filled adventure to San Diego recently- his first overnight in a hotel and...first trip to SEA WORLD!!! He (and we) had a GREAT time!
But, like all vacations, it had to end, and unfortunately for us that meant coming home- opening the front door and walking into a completely flooded living room, thanks to the pipe that had burst on the 2nd floor in the master bathroom that morning. While we petted dolphins. #SADFACE.

With everything still packed from SD we gathered anything else not soaked and let the professionals get to work. Nate's family kindly let us stay there for TWO WEEKS while the place was restored, and dried out.
After what felt like MONTHS of "nomad livin'" all five of us- doggies, baby, mommy & daddy finally got to return home.
The first few days were filled with "where is my..." and "did.....get ruined or is it packed up somewhere?"
Then by Friday of our first week back, we were finally in the swing of things again...messy, and with work ahead, but so much more settled.

I relished in that first trip with Logan to our neighborhood market- it was so much fun! Ahhh, the little things.
Since we had packed up our entire kitchen and not yet unpacked it all, I chose something SUPER simple, but comforting and yummy for our first dinner home.

Here's what you'll need:

2 steaks- our store was running a special on cut tri-tip steaks- a package of 4 of 'em was $6- hello!!! But a NY strip would work perfect here- if it's within budget.

1 green bell pepper, sliced

1 package sliced mushrooms (I used baby bellas because I like the flavor)

1 medium yellow onion, chopped or sliced

salt, pepper,olive oil, 1 T butter

A pan that goes from stove top to oven or a pan and a baking sheet.

Preheat the oven to 475.
In a medium pan heat 1 T olive oil over medium heat and add onions- stir occasionally.
Meanwhile....
Add about 1 T olive oil to a large oven safe frying pan (or just a large frying pan then use the baking sheet, if you are doing the baking sheet put it in the oven when you start cooking the steaks so it's hot like the pan...) over medium heat and let it warm up for about a minute or two.
Cover both sides of each steak with salt & pepper.
Add the steak to the pan.
Sear on each side for about 3-4 minutes or until browned well but still very uncooked in the center.
When you do your first flip- turning them over to brown the second side, add the mushrooms to the onions, turn the heat to med/low and keep stirring occasionally.
When both sides of the steaks are browned place the whole pan in the oven- or if your pan is not oven safe place the steaks on a baking sheet and put in the oven.
Add the bell peppers to the onions & mushrooms- and stir from time to time.
Cook the steaks in the oven for about 8 minutes (they will be medium to medium rare...if you like a more well done steak, leave them in there for 10-12 minutes)...
Remove steaks- add 1/4 to 1/2 T of butter on top of each and let melt.
Add veggies & serve with brown rice or quinoa!

SOOOOOO GLAD TO BE HOME!!!! :D

Kale, Spinach, Greek Yogurt Pasta (TJsD)

One easy Trader Joe's run= delicious veggie Good Friday dinner

(and way out-dated blog post! haha)

I am so lucky to live in a city where we have access to pretty much any ingredient or food item under the sun. I know this, and appreciate it very, very much...even the "little" things like having access to Trader Joe's- a store that I know is not in every state. I love TJs because they have great food items at reasonable prices.
This meal is 100% TJs items- which is what makes it SO quick, easy and affordable! However, I plan to deconstruct the dip soon- just to make my own version- so stay tuned for that if you live somewhere with no TJs. Or if you do your own, please post about it so I know how it turned out! I also took a photo of the ingredients in the dip and the dip itself so you can try to come up with your own version to make this yummy weeknight dinner~

Orchette pasta
2 spoonfuls kale spinach dip
Olive oil
2 handfuls of mini heirloom tomatoes or cherry tomatoes, halved
3-4 cloves garlic, chopped
1 yellow bell pepper, chopped
Tomato paste (2-3 tablespoons)- Trader Joe's also has a great squeeze tube of tomato paste for when recipes call for just a bit- or try this trick

Parmesan
Salt
Pepper

Add a few tablespoons olive oil to a pan, over medium heat- add the garlic and sautee a few minutes, until tender. Meanwhile, bring water to a boil in a a sauce pot and cook pasta (how ever long it says on the pasta package- deduct 1-2 minutes)
Add tomatoes and bell pepper to garlic in the pan and stir about 5 minutes.
You could totally add some chili flakes here too for a little kick!
Drain pasta and reserve about 1/4 cup of the pasta water.
Put hot pasta in a large bowl add a splash or two of the water, add the contents of the garlic, tomato, pepper pan, 2-3 T of tomato paste, a handful or two of grated Parmesan, and a few spoonfuls of the spinach dip.
Stir.
Add salt and pepper to taste, top with additional Parmesan and dried chili flakes.
Enjoy!

EEEEEEASY!!!! YUM!

Enchiladas (..and enchilada pies) & Fiesta Rice

This is one of my favorite freezer meals- homemade, easy and really freezes beautifully!
You'll never buy "enchilada sauce" again- this is so delicious!!
Of course I got a little busy with my active wild-man Logan and made this for Thursday night's dinner- which is my "go-to-Bar-Method-and-get-my-butt-kicked" night (daddy does bedtime solo every Thursday so I can have this much appreciated me-time, he's awesome)- and I didn't get a photo of the enchiladas! HA!
After said Bar Method class, I got home, ravenous and ate..... Oops. Sorry folks. Mama was HUNGRY.

I did make a pan to give to my friend Kristen, because she is another amazing Bar Method Mama and I had to do something to thank her for the priceless advice, guidance, baby gear and gloriousness she has brought into our lives.
This recipe is great because it can feed a big family, or sever small families like mine & Kristen's, or make several freezer meals- which I loooooove.
Kristen was so sweet to post this pic on FB so at least you get SOMETHING- haha!

I was initially inspired by THIS recipe via Food Network by Emeril Lagasse- but changed it to make it easier for me to make.

Here's what you'll need:
This will make 14-16 enchiladas OR 10 enchiladas and 4 enchilada pie's (oh, ya, I owe you an explanation of that top photo!!...it's coming...)

Enchiladas
1 15oz can of tomato puree OR crushed tomatoes
1/4 cup New Mexico Chili Powder*
3 T olive oil
1 T whole wheat flour
16 oz chicken or veggie broth
1 heaping tsp dried oregano
1/2 heaping tsp cumin
salt

10-16 tortillas- traditionally corn tortillas are used- I used whole wheat flour tortillas from Trader Joes- which are delicious in this recipe- or get crazy and make YOUR OWN (click here)
1 small onion, chopped
2 cooked chickens - shredded (I get mine from this amazing Peruvian rotisserie place on Venice that takes these to the next level- but just grab two hot chickens from the grocery and shred in your mixer while they are still warm- SO EASY)
4 cups shredded cheese- a mix is best- pepper jack, cheddar, etc.- 3 cups go in the filling the 4th is to top em & garnish
1 8oz package low fat cream cheese- at room temp
5 green onions, chopped (for garnish)
Sour cream or fat free Greek yogurt (for garnish)
(disposable pot pie containers from the baking aisle if you want to make the enchilada pies!)

Make the sauce:
In a saucepan, heat the oil over medium heat, add flour and whisk for about a minute. Add chili powder and stir another 30 seconds.Stir in broth, puree (or crushed) tomatoes, oregano, cumin- bring to a boil.
Reduce heat, simmer 15 minutes.

Make the filling:
While the sauce simmers, in a large bowl, mix the chicken, onion and cheeses.

Assemble the enchiladas or pies-
If you are using corn tortillas or if your tortillas are a little on the hard side then soften them by microwaving 20 seconds on a plate stacked with moistened sheets of paper towel between each tortilla. you don't want them hot, just soft and easy to roll around the filling.
Pre heat the oven to 350
Add a few spoonfuls of sauce to the bottom of a baking dish & spread to make a thin, even layer.
Lay a tortilla on a plate and add a few scoops of the chicken mixture in the center- roll like a burrito (with open ends though- just roll it)
Place stuffed enchilada seam-side down in the baking dish- repeat until the pan is full- do this in a 9 x 13- or several 8 x 8s
Top liberally with enchilada sauce and shredded cheese.
Wrap with press n seal and freeze for another night or cook for 30 minutes and enjoy!

For the "pies" (photo at the top of the post)
Add a big spoonful of the sauce to the bottom of each pie foil.
Press one tortilla down into the little pie foil (you have to use full "burrito size" tortillas for this)
Fill with 3 big spoonfuls of the chicken mix.
Fold the corners/sides of the tortilla into the center (there will be a space in the middle where they will not meet up) cover with more sauce and shredded cheese- freeze or cook as noted above & enjoy!

For frozen enchiladas bake at 375 for 30-40 minutes (until hot all the way through)

*You may or may not know in the grocery store there is a whole OTHER section where they sell spices! Not located on the baking aisle- usually near the beans, or ranch/dressing mixes there is a section of spices in plastic baggies- not jars- and they are WAY less expensive (hopefully your market has this!!) Always a great go-to for cinnamon, garlic & onion powder, paprika etc- and in my store that was the only place they had specific "New Mexico" chili powder! If you don't have that section or want to just use the regular chili powder you have on hand- that's all good

Rice
2 cups brown rice
3 cups chicken broth, veggie broth or water
1 can pinto beans drained rinsed
1 can fire roasted tomatoes w green chilies, drained, as much liquid as possible pressed out w paper towel
5 green onions chopped
2 bell peppers (any color), chopped
1 jalapeno, membrane and seeds removed, chopped
salt & pepper
Hot sauce

Prepare rice and let cool
In a large bowl toss in the onions, beans, bell peppers, jalapeno and tomatoes- stir until all are well combined.
Add salt & pepper & hot sauce to taste.
You can warm it up in a sauce pot or make it ahead (my favorite method) and refrigerate an hour or so- the flavors really combine well that way- it's also good cold, perfect for summer/ 4th of July picnics and BBQs!!

Carnitas Cornbread Pie

There's nothing better than using leftovers to make a fabulous freezer meal so when you need it, there will be a whole day of not doing a thing about dinner till you have to pop it in the oven and set the table.

We got a HUGE pork loin on super sale and Nate cut it into 3 pieces so we could freeze 2 and use the one we needed that day for our Root Beer Pulled Pork.

A few weeks later I still had the two tenderloins in the freezer and decided to use both of them to make a big batch of Crockpot Carnitas.
This was awesome because then I had tacos for Monday & Tuesday- and plenty leftover to make this recipe of two pies- we ate one of the pies Wednesday & Thursday night and the other went in the freezer!
This was a recipe I made up, with Nate's help, on a recent freeway drive.

You will need 1/2 of the carnitas from the above recipe to make 2 pies.

Each pie is 4-6 servings.

Meaning, it should be 6 servings but it's really good, you're gonna pile it on, and it will really only be 4...

Here is what else you will need:

Cooked, shredded, cooled carnitas

2 green chilies (I had Anehiem on hand, use any mild to medium green chile)

2 cups salsa verde

3-4 green onions chopped 

1 large jalepeno chopped

1 cup corn meal

1 cup flour

1/4 cup sugar

2 1/2 tsp baking powder

1 tsp salt

1 egg

1 cup milk

1/3 cup vegetable oil

Shredded cheese about 3 cups

Spread a layer of salsa verde at the bottom of each pan.

Add a layer of carnitas.

Add the diced green chilies & more salsa verde.

Then make the cornbread layer;

In a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.

Using a hand mixer, blend in the egg, then milk then oil- until each ingredient is incorporated.

Pour the cornbread mix over the carnitas- sprinkle the chopped green onion and jalapeno over the cornbread.

Top with cheese.....

At this point I made one of them for dinner and froze the other for two weeks from now- cover in press n seal then into a ziplock freezer bag. (just add about 20 minutes to cooking time for the frozen pie).

For the "straight into the oven" pie- cook for 25 minutes or until golden brown and you can insert a butter knife in to the cornbread layer that comes out clean.

This was really, really, really yummy- great way to maximize a fantastic crockpot recipe!! Enjoy!! 

* for a veggie option; make the bottom layer with black beans or meatless-meat seasoned with chipotle peppers and adobo seasoning and add more chilies/veggies!!

Tuesday Tips- Dry out electronics that took an unexpected bath

I thought this was a very widely known common POSSIBLE solution for drying out your iPhone, camera or other electronic device if it unwillingly takes a quick dip in the pool, bathtub or toilet- but it happened recently and I was surprised that no one I mentioned it to knew about it!

This is in no way a 100% / guarantee that the item will get all the way dry or even ever work again- so the first and most important tip here is, if we're talking about your phone BACK IT UP- talk to your wireless service provider to make sure any activity (contacts, photos, calendar) that you want to be backed up/saved in case the phone is destroyed- ask them how to do this.

I know three people personally that this has worked for (one iPod and two iPhones), but for us... (see the above photo) it was not an all-the-way fix. The camera does still work and takes BETTER photos than it did, but it is not like new...

If a little water gets in to your device- take out the battery and any memory card.

Pour some rice into a bowl- just a small layer.

Add the phone, iPod, or camera.

Cover with rice and leave for 24 hours.

HOPEFULLY the rice will draw out and absorb any moisture in the item.

For much greater detail & more tips visit click HERE 

PLEASE POST A COMMENT WITH ANY TRIED & TRUE METHODS YOU HAVE FOR DRYING OUT PHONES, MP3 PLAYERS, CAMERAS ETC!! MUCH APPRECIATED!!