Asian Chicken Quesadillas

Quesadillas are one of my favorite uses for leftovers. Crunchy, chewy, cheesy and so flavorful with bites of Asian chicken and green onion, these were delicious! Despite the complete failure that was my latest attempt at gluten free flour tortillas, these quesdillas were a hit with all of my boys. The texture and flavor was great, but they were a whole lot of effort. Until I have a better gluten free tortilla recipe to share, I'm linking to my favorite Homemade Whole Wheat Tortillas in case you are in the mood for homemade tortillas as well.

Asian Chicken Quesadillas
Yield: 1 serving per recipe

2 small tortillas, homemade ones work great, but any variety will work
1 leftover Asian chicken drumstick or other piece of chicken, about 1/4 cup chopped small
1/4 cup shredded Mozarella or Monterrey jack cheese
1 green onion, green portion only, very thinly sliced

Place a skillet on the stove over medium heat. Layer a tortilla with half the cheese, the diced chicken, green onions and then the rest of the cheese. Place a second tortilla on top and then slide the stacked tortillas into the skillet. Cover with a lid and cook for about a minute. Flip the quesadilla over in the pan and cover once again with the lid. Cook another minute until the cheese is melted and the tortillas are crisp. Serve hot and Enjoy!

Click here for printable recipe

ONE  YEAR AGO TODAY: Watermelon with Ginger Lime Dressing

Orange Raspberry Banana Chia Smoothie

I discovered a forgotten bag of frozen raspberries in the back of my freezer and I couldn't resist turning them into an impromptu smoothie for my boys' snack. This was not as sweet a smoothie as I anticipated and I liked the slight tartness from the berries. I will be picking up more frozen raspberries soon, so that I can include them in future smoothies.

Orange Raspberry Banana Chia Smoothie
Yield: (2) 8 ounce smoothies

1 cup orange juice
1 cup frozen raspberries
1 frozen banana
1-2 tablespoons chia seeds

Layer ingredients into the blender as listed above. Puree until smooth. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Accidental Smoothie Ice Cream

Simple Asian Rice

Salty and savory rice that is just flavorful enough to be a perfect pairing for the Sticky Asian Chicken. With or without the peas, this is a rice that was declared two thumbs up by all of my boys. My youngest emptied his bowl twice and still asked for more.

Simple Asian Rice

3 cups chicken stock
1 1/2 cups jasmine rice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, very thinly sliced
Optional: 1/2 cup frozen peas

Combine the rice and the chicken stock in a large saucepan or skillet, cover with a lid and bring to a boil. Reduce the heat to low and simmer for 18 minutes. At the end of the cooking time, stir the rice and check the rice for tenderness. If the liquid has been absorbed, drizzle with the soy sauce and sesame oil and toss well to coat. Add frozen peas, if desired, and stir to combine. The heat of the rice will cook them in just a minute or two. Add the green onions, stir and keep covered until ready to serve. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Southwest Chicken Soup - Crockpot and Stovetop Recipes

Salty, Spicy, Sweet and Sticky Asian Chicken

Salty soy sauce, sweet brown sugar and spicy garlic chili paste combine to make one of the easiest Asian inspired marinades you can imagine. A few weeks ago, I accidentally picked up a jar of garlic chili paste while grocery shopping. I was looking for my favorite chili paste, Sambal Oelek and this one looked similar enough that in a moment of distraction I picked up the wrong one.

I enjoyed the slightly different flavor of this chili paste. The garlic gives the dish a different layer of heat without actually being spicy. You can adjust the chili paste as desired, to determine how spicy the finished chicken will be. For my kids, I used just 2 tablespoons and it was perfect. There was barely any real heat, with plenty of flavor. My middle son enjoyed this so much; he ate four drumsticks before I realized how many he had!

This is such a simple recipe; I've made it a couple times already. The drumsticks were the biggest hit, although the others were delicious as well. Just marinate the chicken for a few hours, then save the marinade to reduce for a simple sauce and drizzle the finished chicken right before serving.

Salty, Spicy, Sweet and Sticky Asian Chicken
Yield: 6-8 servings

4 lbs chicken, I used 16 drumsticks this time*
3/4 cup soy sauce
1/4 cup brown sugar
2-3 tablespoons garlic chili paste or a chili paste like Sambal Oelek plus 1 clove minced garlic

Combine the soy sauce, sugar and chili paste in a large measuring cup or bowl and whisk to combine. Place the chicken in a gallon size ziploc bag or airtight container. Cover with the marinade and seal. Place in the refrigerator, turning bag ever hour or two until ready to cook. Marinate for 4 - 6 hours.
About 30 - 60 minutes before you are ready to cook, remove the chicken from the refrigerator and place it on the counter to come closer to room temperature.

OVEN BROILING DIRECTIONS: Preheat the oven to broil. Place the chicken pieces on a foil lined baking sheet, reserving all the marinade in a small saucepan. Bring the marinade to a slow simmer while you broil the chicken for ten minutes. Remove the chicken from the oven, turn pieces over and lightly baste with the marinade. Return the chicken to the oven and cook another 5 - 8 minutes until the juices run clear when pierced with a knife. Serve the chicken with rice, with the slightly reduced marinade sauce either drizzled over the chicken or on the side. Enjoy!

STOVE-TOP DIRECTIONS: Warm a non-stick skillet over medium heat. Place the chicken pieces in the skillet skin side down, while reserving all the marinade in a small saucepan. Cover the chicken with a lid and allow it to cook without touching it for about 10 minutes. Bring the marinade to a slow simmer while the chicken cooks. Turn the chicken over. The skin should be super crispy and deeply browned. If it is not, increase the heat and let it cook a couple more minutes before turning it. Turn the chicken and let the other side brown for another 5 minutes, depending on the size of the pieces. Serve the chicken with rice, with the slightly reduced marinade sauce either drizzled over the chicken or on the side. Enjoy!

* I have also used boneless skinless chicken thighs or chicken breasts with success. Simply adjust the cooking time as necessary. Thighs and breasts will take about half as long to cook as bone-in pieces, maybe slightly longer than that, depending on thickness.

Click here for printable recipe

ONE YEAR AGO TODAY: Sauteed Ono (White Fish) with Balsamic Butter Sauce

White Bean and Ham Soup - On the Stove or In the Crockpot

White beans simmered with ham and vegetables until everything is tender, then pureed into smooth and richly flavorful soup, symbolizes the return of fall in our household. I've been making this soup for a few years now. Pam first posted the recipe four years ago and I've made it at least a dozen times since then. This soup has been given rave reviews by every person I have ever served it to. I typically serve this with a crusty bread and a tossed salad. The leftovers freeze beautifully as well, in individual containers for quick lunches.

White Bean and Ham Soup
recipe adapted from For the Love of Cooking (Thanks again, Pam!)
Yield: 8-10 servings

2 teaspoons olive oil
1 small yellow sweet onion
1 cup of carrots, thinly sliced
2 stalks of celery, thinly sliced
2 cloves of garlic, minced
1 1/2 cups of cooked diced ham
(4) 14 ounce cans great northern or white navy beans OR 1 1/2 lbs dry, cooked the day before
3 cups of chicken broth
1 bay leaf
1 teaspoon kosher salt, adjust to taste
1 teaspoon freshly cracked black pepper, adjust to taste

Heat the olive oil a large pot over medium heat. Add the onion, carrots & celery. Cook until tender. Add the ham and garlic and saute for about a minute. (If you prefer to cook this in the crockpot; see the instructions below.)

Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook over medium low heat on the stove for at least 1 1/2 hours. Remove bay leaf and blend soup in pot with immersion blender (use regular blender if you don't have an immersion blender). Add the remaining beans to the soup and simmer for another 10-15 minutes.Enjoy!

CROCKPOT DIRECTIONS:
Heat the olive oil a skillet over medium heat. Add the onion, carrots & celery. Cook until tender. Add the garlic and ham and saute for about a minute. Transfer this mixture to a large crockpot.

Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook on low for 4 hours, then remove the bay leaf and blend with an immersion blender (use a regular blender if you don't have an immersion blender). Add the remaining beans to the soup and cook on low for 1-2  hours longer. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Cranberry Almond Crockpot Oatmeal

Ginger Chicken and Broccoli Stir Fry with Oyster Sauce

Tender strips of chicken and warm crisp vegetables combined with an Asian inspired sauce is one of the easiest and most popular ways that I get dinner on the table. Broccoli is one of my favorite vegetables to use in a stir fry. The florets hold so much sauce and each bite is full of flavor. The oyster sauce in this recipe added a savory note that we all enjoyed. Most of our Asian dishes incorporate a bit of heat or spice. This is a very flavorful dish without any heat at all.

Ginger Chicken and Broccoli Stir Fry with Oyster Sauce
recipe loosely adapted from Cooking Canuck

3 boneless skinless chicken thighs, about 1 1lb, cut into 1/2" strips
1 tablespoon coconut oil or olive oil
3" piece of fresh ginger, peeled and chopped very small, about 3 tablespoons minced
2 large cloves garlic, minced
3 green onions, thinly sliced
1 bunch of broccoli, cut into small florets, about 4 cups florets
1/4 cup water
2 tablespoons oyster sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon arrowroot or cornstarch
Optional: 1-2 cups of baby mushrooms, halved as desired

Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and arrowroot. Set aside.

In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is browned, about 10 minutes. Add the ginger, green onions, garlic, broccoli and mushrooms if desired. Cook, stirring or tossing constantly, until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.

Add water to the mixture and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Serve over rice if desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Kitchen Tip: How to Peel a Kiwi

Spiced Peach Oatmeal Crunch - Gluten Free or Not

Fresh sweet peaches are tossed together with sugar and spices, then baked in between layers of a brown sugar and oat crust; this is my favorite way to bake fruit desserts. It doesn't matter how many other varieties of fruit desserts I make, I always come back to this one. Almost firm enough to cut into bars and yet just fruity enough to still resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer. Don't be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the topping and it forms perfect crumbs to top this dessert.

Spiced Peach Oatmeal Crunch - Gluten Free and Regular Versions

4 cups peaches, peeled and thinly sliced
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1 tablespoon arrowroot or cornstarch
1/2 teaspoon kosher salt
1 tablespoon lemon juice
1 1/3  cups brown rice flour *
2/3 cup tapioca starch *
1 teaspoon xantham gum *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
* If you do not need a gluten free version of this recipe, simply substitute 2 cups AP Flour for the items with an *.

Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, cloves and ginger, salt and arrowroot. Stir to coat and add the lemon juice. Stir again and the let the peaches rest while preparing the crust.

In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.

Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Homemade Peach Jam

Southwestern Corn Skillet with Chile and Lime

Fresh, sweet corn sauteed with Mexican spices and then tossed with lime was an excellent idea. I used just enough chile to provide flavor without any heat. If you want some heat, simply increase the amount of chile powder. I was excited to get my hands on a few more ears of truly sweet corn this past weekend. There is a farm near our cabin where they actually have an annual festival to celebrate the arrival of the corn each year. We didn't attend the festival; but luckily for us, the grocery stores in the area stock the corn for as long as it lasts.

In the mood for some southwestern flavors, this corn was exactly what I was craving. I couldn't wait for dinner, so I actually made this first thing in the morning and ate a fair amount of it for my breakfast. Apparently, I have a serious addiction to corn this year. Last year, it was zucchini filling my kitchen. Who knows what I'll fixate on next year? If you have opportunity to pick up some truly fresh corn this year, don't wait. There is nothing else like it.

Southwest Corn Skillet with Chili and Lime

1 tablespoon butter
4 ears of fresh corn, about 5 cups worth of kernels removed from the cob
3/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon cumin
1/8 teaspoon smoked paprika
1/8 teaspoon chile powder, I used NM red chile, adjust to taste
2 teaspoons fresh lime juice
Optional: 4 strips of bacon, cut into 1/2" strips

Bacon option: In a large skillet, cook the bacon pieces over medium high heat for about 5-6 minutes. When the bacon is crisp, remove to a paper towel lined plate. Drain the grease, reserving just a teaspoon or two in the pan.

Heat a large skillet over medium high heat and melt a tablespoon of butter in the pan. (You can skip the butter if you are using the pan after cooking bacon.) Add the corn, salt, pepper, cumin, paprika and chile powder to the hot skillet and toss to coat. Saute for 2-3 minutes until warm and still crisp. Drizzle with lime juice and toss again. Serve hot, topped with the crisp bacon. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Thyme Mashed Potatoes

Mushroom Jalapeno Salsa

Mushroom salsa? Really? Yes, really. It sounded so outrageous that I just had to try it. This recipe is from a not yet released cookbook that is currently being reviewed by my friend, Sue. This recipe is part of the #MuyBuenoCookbook Spotlight that is hosted by Heather at girlichef.

When I saw Sue's post for this salsa earlier this week, I admit that it sounded bizarre. With an abundance of mushrooms in the refrigerator and curiosity that tends to get the best of me, this salsa was destined to happen sooner than later. It was FANTASTIC! I am still surprised by how much we enjoyed it.

Mushrooms are perfect in this salsa for a couple of reasons. They add a chewiness to what is normally a very soft and rather untextured condiment. They also do not have a lot of flavor on their own; however, they absorb the flavors of whatever they are paired with. The result is a fantastically flavorful salsa with a terrific texture as well! I made this early in the day and planned to have my husband taste it that night. My kids and I "accidentally" ate over half of this salsa within minutes of making it. I had to hide away the last of it so that I wouldn't be tempted to finish it off before he could sample it.

Mushroom Jalapeno Salsa
recipe very slightly adapted from the Muy Bueno Cookbook via The view from Great Island
Yield: 2 cups

8 ounces baby bella or white buttom mushrooms, finely diced
1/2 small red onion, very finely diced
1 jalapeno, very finely diced
1 tablespoon finely diced fresh cilantro, adjust to your taste
1/3 cup fresh lime juice, this was the juice of two large limes
1/2 tablespoon olive oil
1/2 teaspoon kosher salt

Combine all ingredients in a bowl and toss gently to combine. Let sit at room temperature for a couple hours allowing the flavors to meld. Serve at room temperature. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Accidental Smoothie Ice Cream

Peach Oatmeal with Cranberries and Almonds

Fresh ripe peaches are cooked with steel cut oats and dried cranberries until everything is soft and tender, then topped with a bit of brown sugar or honey and a pat of butter. The peaches are cooked just long enough to soften without falling apart and the flavor reminds me of Southern Peach Cobbler. I have a weakness for peaches; whether they are raw, baked, grilled, simmered, blended or otherwise cooked. I have just one more peach recipe to share on Monday and then I'll bid farewell to my favorite fruit until next year.

After making Apple Cinnamon Oatmeal last month, I knew that I'd be trying something similar with peaches very soon. I've made this oatmeal numerous times now and I love it every bit as much as the apple variety. I might not be able to enjoy stove-top oatmeal without warm fruit cooked into it ever again.

Peach Oatmeal with Cranberries and Almonds
Yield: 3-4 servings

1 cup quick cooking steel cut oats *
3 cups water
2 medium peaches, diced small (reserve a few thin slices for garnish if desired)
1/2 cup cranberries
1/4 cup sliced almonds (reserve a few for garnish if desired)
1/4 teaspoon salt
Brown sugar or honey
Butter

* if you don't have quick cooking steel cut oats, use 1 2/3 cups old fashioned rolled oats

In a medium size saucepan, combine the oats, water, peaches, cranberries and salt. Bring to a boil and then immediately reduce to medium low and simmer for five minutes, stirring occasionally. Scoop into serving bowls and top each bowl with 1-2 teaspoons of brown sugar or honey and a teaspoon of butter. Garnish with extra peaches and almonds. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Mushroom Chicken Marinara Sauce with Gemelli Pasta

Lemon Butter Chicken with Peppers and Mushrooms - Made by My Man

Leftover chicken, a couple handfuls of mushrooms and a bell pepper were quickly sauteed in butter and then drizzled with fresh lemon juice and sprinkled with spices. Start the rice cooking first, because this meal will be on the table start to finish in less time than it takes to cook the rice. I'm taking a moment this morning to just brag on my man. He tossed this meal together using random ingredients in the refrigerator and pantry one night while I was out of town last month. He described it to me and saved a portion for me to try when I returned. It was really really good.

I twisted his arm to actually write the ingredients down after I tasted it. I picked up a rotisserie chicken this weekend, so that he could make this for us again. It was every bit as delicious the second time. Each of my boys ate every bite of this meal AND all three of them requested seconds!

Lemon Butter Chicken with Peppers and Mushrooms

3 tablespoons butter
12 medium crimini or button mushrooms, diced small 
1 very large or 2 small red bell peppers, diced small
3 cups cooked rotisserie chicken, chopped bite size (this was one breast and one thigh)
3-4 tablespoons lemon juice, or the juice of one small lemon
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon Trader Joe's Everyday Seasoning (or your preferred spice mix, this one has a combination of sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika, chili pepper)
Optional: lemon slices for garnish and additional flavor
Rice for serving

In a very large skillet, over medium heat, melt the butter. Add the mushrooms, peppers, salt and pepper. Saute about 5 minutes, until the mushrooms are cooked and tender. Add the chicken, toss well and saute about a minute (if the chicken is cold from the refrigerator, saute just until it is warm).

Add the lemon juice and the everyday seasoning. Taste and adjust seasonings as desired. Serve the chicken mixture warm over rice and drizzle any extra juices from the pan over the plates. Garnish with additional lemon wedges. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Carrot Cake Pancakes with Maple Cream Cheese Syrup

Herbed Potatoes with Kielbasa and Corn

Tender red potatoes, crisp sweet corn and slightly spicy kielbasa sausage are sauteed together and then tossed with oregano and thyme for a meal that my whole family loves. Fresh or dried herbs work well in this meal, either kind will combine with the potatoes for a very flavorful skillet meal. This is a meal that I've been making without a recipe for so many years now; I had to actually pay attention to what I was doing and write down the recipe the last time I made it.

If you have fresh corn available, use it. Nothing truly compares with fresh corn in most dishes. (I've been cooking with fresh corn every single chance I get lately!) However, I've made this with fresh, frozen and canned corn and all versions are delicious! Served with a fresh salad or just a handful of vegetables on the side, this is a very simple meal that we all enjoy.

Herbed Potatoes with Kielbasa and Corn

1 small yellow onion, diced small
1 tablespoon olive oil
(1) 13 ounce kielbasa / polish sausage, sliced as thinly as possible
6 baby red potatoes (2" or so in diameter), sliced very thinly
2 ears of corn, kernels removed or 1 can of corn (drained) or 1 1/2 cups frozen corn
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano leaves or 1/2 tablespoon fresh
1/2 teaspoon dried thyme leaves or 1/2 tablespoon fresh

In a very large skillet, over medium high heat, warm the oil. Add the onions and saute 4-5 minutes, stirring occasionally. Add the potatoes and the sausage and cook 5 minutes, stirring frequently. Season with salt and pepper as the potatoes are cooking. Lower the heat to medium and add the corn and the herbs. Cook an additional 5-10 minutes, until the potatoes are tender. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Aloo Bhaji (Indian Potatoes with Green Chile and Onions)

The Birthday Project

I'm taking a break from the kitchen today; so that I can share my birthday project with you. In lieu of gifts this year, my birthday wish was to complete one Random Act of Kindness for every year of my life. The idea was not my own, it was inspired by this post and this movement that is growing exponentially.

I did not photograph our acts of kindness, because I did not want my birthday project to become all about blogging it. I had a great time blessing my family, friends and complete strangers throughout my birthday celebration.

I made a list and planned some activities ahead of time, but I also enjoyed being spontaneous as we ran into people that we could bless with these things. My kids and I started about a week before my birthday and last Saturday, my husband joined us to finish the list. I'm sharing my list today, at the request of several friends. I hope that this inspires others to share a bit of kindness with someone else today.

1.       Gave flowers away to the residents at a hospice and nursing care facility

2.       Invited our next door neighbor to dinner

3.       Brought in the neighbors' trashcans

4.       Gave a flower to the door greeter at Costco

5.       Printed my birthday email from Redbox and taped the free movie code along with a note and some tootsie pops to the front of the machine

6.       Snuggled on the couch and watched a kid’s movie with my boys all morning instead of working around the house

7.       Set up the kid’s wading pool and let them play for an hour before we left the house to run errands

8.       Took a flower to the girl working at the hair salon next to the grocery store

9.       Took a flower to our cashier at the produce store

10.   Walked around the produce store giving away candy and telling the shoppers to have a great day

11.   Gave granola bars and water to a homeless man

12.   Anonymously paid for a stranger’s meal at a restaurant

13.   Gave treat bags to the employees working in customer service at the grocery store

14.   Gave miniature chocolate bars to shoppers at the grocery store

15.   Gave a bag full of candy to our cashier at the grocery store, so that she could share with the other cashiers

16.   Bought a gift certificate and then gave it to the person behind me in line at the grocery store

17.   Sent cookies to a friend’s office for her to share with co-workers

18.   Delivered treat bags and thank you notes to the librarians

19.   Handed out lollipops to the rest of the people at the library

20.   My kids and I hung out for a while in the doorway at the grocery store, telling everyone to have a great day

21.   Made a big birthday breakfast for my kids and my husband – traditionally this is one of my husband’s gifts to me on my birthday

22.   Delivered a carton of ice cream, cookies and homemade chocolate and caramel sauces to the fire station

23.   Bought and then delivered toiletries to donate to the Phoenix Rescue Mission

24.   Delivered cartons of ice cream and homemade chocolate or caramel sauce to the neighbors in our cul-de-sac

25.   Took a bouquet of flowers to a neighbor living alone

26.   Delivered flowers to some friends

27.   Ran into a Jiffy Lube to deliver a bag of tootsie pops to the employees

28.   Delivered a meal to my sister and her family when they were sick

29.   Left candy and a thank you note for the mail carrier

30.   Taped quarters to toy machines at the grocery store

31.   Gave food to a homeless woman

32.   Traded my fancy birthday dinner date night for taking my kids to see a movie on Saturday afternoon

33.   Ran into a restaurant to give a free birthday dessert coupon to a table of strangers

34.   Ran into another restaurant to give a free birthday appetizer coupon to a group of strangers

35.   Gave jars of homemade salad dressings to the women in my small group

FAVORITE MOMENTS:

My 8 year old: “This is so much fun! I’m so happy. I can’t stop laughing and I feel like I’m going to burst.” Three days into this project –“ I still can’t believe how much fun this is. I never knew it was more fun to give things away than it is to get things!”

My 6 year old: “This is awesome! I want to give away a bunch of my toys now and make more people happy.” “I wish we had more bags of stuff to give away to strangers!”

My 2 year old: Telling every person he handed a treat bag to, “Have a good day!!” Sitting through his very first movie in a theater and looking over at us every 20 minutes or so and saying “Thank you much, thank you very much!”

Thank you for letting me share my joy with you. Hearing back from friends and family members with stories of how they blessed other friends and strangers on my birthday was quite possibly the most fun of all.

ONE YEAR AGO TODAY: White Beans and Cabbage

Scrambled Egg and Sausage Stacked Enchiladas

Scrambled eggs, breakfast sausage, green chile, cheese and soft tortillas are some of our favorite breakfast foods. My kids have been requesting enchiladas for a couple of weeks now and last night I was craving breakfast for dinner. In the perfect compromise, this idea was born.

The best part of this meal? It made enough that dinner was served with enough leftover for breakfast as well! We all enjoyed this very much and both of my older boys requested seconds. I really liked the uniqueness of the scrambled eggs in this dish instead of our usual frittata or quiche.

Scrambled Egg and Sausage Stacked Enchiladas
Yield: 8-10 servings

1 lb breakfast sausage, spicy/hot or regular
1 medium size yellow onion, sliced into very thin strips
1 green or red bell pepper, sliced into 1" matchsticks
10 eggs
kosher salt, to taste
freshly cracked black pepper, to taste
6 small white corn or flour tortillas, each cut into 6 small triangles
6-8 ounces Monterrey jack cheese, about 2 cups shredded
3 cups enchilada sauce of your choice, red or green chile

In a large skillet, over medium high heat, cook and crumble the sausage. Remove from the skillet and set aside in a separate bowl. Drain all about a teaspoon or two of oil (if there is more than that left in the pan). Add the onions to the hot skillet and saute for at least 10 minutes, stirring frequently until then begin to turn brown. Salt and pepper them as they cook. If you have the time, an additional 10 minutes will begin to caramelize them and add a slight sweetness to the dish. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.

While the vegetables are finishing on the stove, preheat the oven to 350 degrees. Lightly scramble the eggs and set aside. Remove the vegetables from the skillet and set aside in a small bowl. Reduce the heat to medium or medium low and add a teaspoon of two of butter to the skillet. Allow the butter to melt and then add the eggs. Gently stir the eggs only a few times as they slowly cook. This should take just a few minutes. Sprinkle with salt and pepper. When the eggs begin to hold together and they still look wet, remove from the heat.

Pour 1/2 a cup or so of the enchilada sauce into the bottom of a 9x13 dish. (I used two smaller 5x7 pans instead.) Place a single layer of tortilla wedges on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers. Sprinkle with a little less than half of the cheese and top with a layer of tortillas. Pour 1 cup of enchilada sauce over the tortillas and then repeat the sausage and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chile sauce over the top of the dish and sprinkle the remaining cheese over the sauce. Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes before serving. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Soft and Chewy 100% Whole Wheat Chocolate Chip Cookies

Hearty Italian Beef and Vegetable Stew

I've been making this stew for so many years now, I've lost count. The original recipe is mostly my mother's and I've tweaked this version slightly for the freezer. Instead of referring back to my scribbled notes each time, I'm posting an update here just for me. If you have need of a HUGE recipe for a fantastic Italian Soup, this is for you too! If you have no need for a ginormous batch of this soup, I recommend making no more than half of this recipe, possibly even reducing it to a quarter of this size.

Remember the warning on my Spicy Five Bean Chili with Steak and Sausage? This recipe makes even more. It fills my TWELVE quart pot within two inches of the top. Why so much soup? Because, this is my family's favorite soup. My husband takes it to work with him for lunch at least once a week. Every single one of my boys requests this soup over all others and they eat every bite of it each time it is served. I keep 2 cup containers of this soup stacked in my freezer year round. This batch made enough for me to take a meal to a friend, serve my family and still stack 10 more servings in the freezer.

If you are interested in making this to keep in the freezer, be careful to slightly under-cook the vegetables, as it makes the soup much nicer when it is reheated. Mushy vegetables are never fun!

Hearty Italian Beef and Vegetable Stew

2 lbs ground beef
1 very large yellow onion, 2 cups diced small
2 lbs carrots, 8 cups peeled and sliced thin
1 bunch celery, 4-5 cups sliced thin
(3) 29 ounce cans petite diced tomatoes
(1) 29 ounce can crushed tomatoes
(1) 29 ounce can tomato sauce
3 cups cooked or (2) 14 ounce cans light red kidney beans
3 cups cooked or (2) 14 ounce cans great northern or cannellini beans
4 cups hot water mixed with 2 tablespoons beef base, I use Better Than Bouillon
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoon freshly cracked black pepper
2 teaspoons freshly cracked kosher salt
29 ounce bag frozen green beans
29 ounce bag frozen corn
Optional: finely grated Pecorino Romano or Parmesan cheese

In the bottom of an enormous stock pot, over medium high heat, cook and crumble the ground beef with the onions. Season with 1 teaspoon each salt and pepper. When the beef is cooked, drain any excess grease. There is very rarely any substantial grease in this mixture when I cook it, but depending on the meat you are buying, you might need/want to drain it. Add all remaining ingredients, except for the frozen vegetables.

Stir to combine and bring to a boil. Reduce heat to about medium/low and simmer for 20 minutes, or until the carrots are slightly softened. After 20 minutes, add the green beans and corn and bring back to a boil. Reduce heat and simmer for just a few minutes until the green beans and corn are tender.

Serve warm, topped with cheese if desired. If you desire to freeze the soup, let it cool completely and then portion into freezer safe containers. Enjoy!

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ONE YEAR AGO TODAY: Homemade Ranch Salad Dressing

Garlicky Chicken with Onions

While I was making the Chicken Vegetable and Potato Soup last week, I tasted the chicken after it has finished in the skillet. It was delicious all by itself! So, I made the chicken again this week, as a meal on it's own. After the chicken finished, I used this method to quickly saute some squash in the same pan with the remaining juices.

I'm frequently surprised by the way that just a few simple everyday ingredients work together to turn typically boring chicken into something so tasty. I am sure to be making this again in the future for simple, quick and easy meals. Served with potatoes or over rice, this was enjoyed by every member of my family.

Garlicky Chicken with Onions

1 medium yellow onion
4 large cloves garlic
1 teaspoon olive oil
1 lb chicken, white or dark meat, diced into 1/2" pieces
kosher salt, to taste
generous freshly cracked black pepper, to taste

Warm the oil in a large pot over medium high heat. Add the onions and saute for about 5 minutes, just until browned and tender. Add the garlic and cook for a minute or so. Add the chicken, toss to combine and season generously with salt and pepper. Cook for 3-4 minutes, until browned and just barely cooked through. Remove from the heat and serve hot. Enjoy!

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ONE YEAR AGO TODAY: Caramelized Onion and Chicken Quesadillas

Kitchen Tip: How To Preserve Garlic

With a huge harvest of hard neck garlic and no possible way to use it all before it began sprouting, I decided to figure out a better way to preserve it. Raw, dried garlic can be kept for months in a cool and dark environment. However, here in the very warm southwest, it rarely lasts over a month in my home before it sprouts. My brother visited us last week and was kind enough to spend a couple hours showing me how to can it. As it turns out, it was almost ridiculously simple. I am so excited to have garlic ready to use now in the refrigerator!

This garlic tastes FRESH. If you've ever bought a jar of minced garlic or peeled cloves in oil or vinegar, this doesn't resemble any of those things. I have used the preserved cloves in a couple of recipes already and the taste is exactly the same as fresh. Simply take out the number of cloves you need, rinse quickly with water and use as desired. The natural oils of the garlic prevent the vinegar from being absorbed into the cloves. If you want a slight vinegar bite to the garlic, or if you are using it in a recipe that also calls for vinegar, simply use the garlic without rinsing. I plan to try some dressings and marinades using the garlic infused vinegar once I've used the cloves from the jars!

Also called pickling garlic, this method is one of the most common ways to save your garlic harvest. The jars can also be processed in a hot water bath or pressure canner and then stored at room temperature. I had enough space in my refrigerator that I decided to simply line a back shelf with my jars. I am so excited to have garden fresh garlic stored in my refrigerator for the winter!

Updated 9/19/12 to answer multiple questions regarding, Why Did My Garlic Turn Blue? If your garlic does turn blue, it is still safe to eat. This can happen when enzymes and amino acids present in garlic react with the sulfur compounds responsible for garlic’s pungent smell. I've never actually seen this happen, but apparently it is fairly common.

How To Preserve Garlic

Garlic, heads broken apart and cloves peeled
Distilled vinegar
Large pot for boiling the vinegar
Jars for storing the garlic

Using the method shown below in the video, break apart your heads of garlic and peel the cloves. I've been using this method for over a year now and I LOVE it!

Place the peeled cloves of garlic in a large mixing bowl and fill with water. Use your fingertips to scrub any dirt off of the cloves. Once the cloves are cleaned, transfer them to a large strainer and rinse well.

Depending on when your garlic was harvested, you might have very few brown spots on the cloves. My garlic was harvested late this year, so the ends were quite brown with some spots on the cloves as well. Use a small paring knife to trim the spots and then transfer the cleaned and trimmed cloves back to the strainer. Rinse again.

Bring the vinegar to a boil in a large pot. For several hundred cloves of garlic, I used about 8 cups of vinegar. Place the clean garlic cloves into small jars. (I prefer to use small vs large jars to avoid contaminating a huge amount if the jar is open for too long in the refrigerator.) I filled 10 half pint jars with garlic. Once the vinegar has boiled, pour it over the garlic and screw the lids on tight.

Let the jars come to room temperature on the counter overnight and then store in the refrigerator. According to everything I've read and been told, this will keep in the refrigerator for up to a year.

I'll keep you posted on how the flavor may be affected by longer storage. Enjoy!

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ONE YEAR AGO TODAY: White Beans and Cabbage

Mango Quinoa Salad

Yellow mangoes, red bell peppers, black beans, green onions and cilantro all combine with quinoa to create a beautifully colorful side dish that is filling enough to be a vegetarian main dish. For best results, make this salad the day before serving it. The salad mellows and creates a wonderful combination of flavors and textures after resting a while. It is tasty on the day you make it, with a very tangy and tart flavor; however, after waiting an extra day, the flavors and textures all come together and the nutty quinoa absorbs all of the different flavors.

I tasted this salad for the first time this summer, while visiting my best friend in CO. Her sister made it for a party and it was gone within minutes. This is one of my friend's all time favorite foods. Naturally, I asked if she would share the recipe. With only a few adjustments for my family, this is her recipe. Thanks, Audry!

Mango Quinoa Salad

Salad Ingredients:
3 cups cooked quinoa
(1) 14 ounce can black beans, rinsed well and drained
1 large mango, peeled and diced small
1 red bell pepper, diced small
8 green onions, greens only, about 1/2 cup very thinly sliced
2 tablespoons finely chopped fresh cilantro, adjust to taste

Dressing Ingredients:
1/4 cup fresh lime juice
6 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon granulated garlic or garlic powder
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

Cook the quinoa according to package direction and then cool to room temperature. Combine the quinoa, beans, mango, pepper, onions and cilantro in a large bowl and toss to combine. In a small jar, combine the dressing ingredients and shake to combine. Pour over salad and toss to coat thoroughly. For best results, let rest 24-36 hours before serving. Enjoy!

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ONE YEAR AGO TODAY:  Rosemary Bread with Whole Wheat

Chicken Vegetable Soup with Red Potatoes

Red potatoes, chicken, carrots, broccoli and spinach, along with a bit of broth and spices make a soup that is perfect for a rainy day (or for feeding family members who are home sick). When I don't feel well, I always crave soup. Anytime my husband isn't feeling great, he requests soup. I wound up making soup three times this past week, as it was about all that we felt like eating. I am thrilled that the weather is finally cooling down and soup weather is here once again. I'll be quite happy to avoid any sickness in the near future though!

Chicken Vegetable Soup with Red Potatoes
Yield: 6-8 servings

1/2 yellow onion
2 cloves garlic
1 teaspoon olive oil
1 lb chicken, white or dark meat, diced into 1/2" pieces
8 cups chicken stock, I used homemade stock, adjust salt to taste if using store bought
3 medium red potatoes, peeled and diced into 1/2" pieces, about 2 cups total
4 carrots, peeled and diced small, about 2 cups total
1 cup broccoli florets, cut small
2-3 cups baby spinach, two generous handfuls
kosher salt, to taste
freshly cracked black pepper, to taste
Optional: Parmesan or Pecorino Romano cheese, finely grated or shaved

Warm the oil in a large pot over medium high heat. Add the onions and saute for about 5 minutes, just until browned and tender. Add the garlic and cook for a minute or so. Add the chicken, toss to combine and season generously with salt and pepper. Cook for 3-4 minutes, until browned and just barely cooked through.

Add the chicken stock to the pot and then add the potatoes and carrots. Bring to a boil and simmer until the potatoes and carrots are tender. Add a teaspoon or so of salt and a very generous amount of pepper. Taste the broth as it is cooking and adjust the salt as needed. Add the broccoli, cook a minute or two longer and then remove from the heat. Add the spinach and stir to wilt. Top with shredded or shaved cheese just before serving. Enjoy!

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ONE YEAR AGO TODAY: Ginger Peach Smoothie

Cornbread Crusted Baked Chicken Nuggets

In a slightly different twist on the traditional children's favorite, these bite size pieces of chicken are lightly breaded with a sweet cornbread crumb crust then baked until tender and slightly crisp. I loved the way these turned out and they were just different enough to make me smile. The cornbread flavor isn't prominent, but it is different enough to make you pause for a moment to consider it.

I made two different batches of these nuggets, one with a full cornbread crumb crust and the other batch with half panko crumbs instead. We were a house divided on preference, so I'm including both recipes here. The panko crust is crispier with just a slight crunch and the cornbread crust remains a bit softer with a more unique flavor. My husband and I both preferred the cornbread version. We dipped these into our favorite Homemade Spicy Barbecue Sauce.

Cornbread Crusted Baked Chicken Nuggets
recipe inspired by The Slow Roasted Italian

1 1/2 lbs boneless skinless chicken breasts,
1/2 cup flour, I used brown rice flour for a gluten free variation
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 egg whites, whisked lightly
1 1/2 cups cornbread crumbs OR 3/4 cup cornbread or plain bread crumbs plus 3/4 cup panko crumbs

Preheat the oven to 425 degrees. Line two large baking sheets with foil or silpat mats and set aside. Trim any visible fat off the chicken breasts and then carefully slice them in half lengthwise to create thinner pieces. Now slice them into bite size chunks, about 1 1/2 -2" in size.

Roughly chop your cornbread into small pieces and then spread across a baking sheet. Let it dry out in the oven for a few minutes and then place in a food processor and pulse a few times.

Assembly line style, place the chicken pieces on a plate and set aside. Combine the flour, salt and pepper in another bowl and set near the chicken. Place the egg whites in a small dish and set next to the flour. Place the bread crumbs in another dish and set beside the egg whites. Place the lined baking sheets at the end of this assembly line.

One at a time, dredge a piece of chicken in the flour, then dip into the egg whites, then press into the breadcrumbs, being careful to coat both sides completely. Then place the coated chicken pieces onto the baking sheet. When all the chicken is coated, place the baking sheets into the oven.

Bake for 8 minutes. Remove from the oven, turn each piece over and rotate the trays back into the oven. Bake another 5-6 minutes, until the crust is barely browned. Remove from the oven and serve hot with your favorite dipping sauces. Enjoy!

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ONE YEAR AGO TODAY: Homemade Italian Salad Dressing