Wednesday, April 27, 2011

Menu Board

If you are like me, you like lists. You like to know what is going to happen at certain times. Our weekly menu is something that I really like to do. I would faithfully write up our weeks menu plan and invariably, I would loose the piece of paper that I had written the menu plan on. I graduated to putting our menu plan on my blog, but it isn't the most handy of spots for when you are doing seven things at once and your son asks you what we are having for dinner. I came up with our menu board. I took a metal board that I found in the clearance bin at our local craft store, letter stickers, clothes pins and squares of cardboard. After a good 40 minutes of work, this is what I came up with. I really like that the boys and my honey can see what they are going to eat, and it satisfies the list maker in me that I have a list proudly displayed in my kitchen!

Tuesday, April 26, 2011

Pepperoncini Beef

One of my favorite ways to get new recipes is from my friends. This is a recipe my friend Rhonda found on All Recipes. She tried it out on her family and was overwhelmed by the praise for it. I knew that I had to try it our for my bunch. This is so easy and smells AMAZING as it cooks all day. Here is the link to the original recipe post, and below is the recipe: .

Pepperoncini Beef
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 oz jar) pepperoncini

Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.

Cover, and cook on Low for 6 to 8 hours.

My friend toasted her sandwich rolls and melted cheese on top of the meat. Super yummy!

Thursday, April 21, 2011

Chicken Enchiladas

This Sunday is Easter Sunday. A day that my family normally gets together and enjoys watching the kids look for Easter eggs, and eat.  For the past several years, my family does what we call "Mexican Easter". My brother would make my mom's Chicken Enchiladas, Red Beef Enchiladas, homemade tortilla chips and the biggest bowl of guacamole that you can imagine. My brother and his wife have this meal down to a perfection. It is beyond sublime. I look forward to it every year. Even this year, when I know that we won't be able to go to their home after church because we live 600 miles from them. I still crave it! We have different plans this year for Easter, but you can bet that next week, I will be having some Chicken Enchiladas, Red Beef enchiladas, chips and guac. - it just won't be as good as it is in my memory! This recipe was my mom's. On her recipe card, she says to layer the tortillas, chicken, sauce and cheese, but I like them rolled.

Chicken Enchiladas

1 rotisserie chicken- shredded, or any chicken that has been cooked and chopped up
1 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth
1 can diced green chilies
1 1/2 dozen corn tortillas
Shredded cheddar cheese
 4 Tbsp butter or margarine

Melt butter, saute onion. Add soups, broth, and chilies. Heat through. Heat oil. Place tortillas in oil to soften them- just a few seconds on each side. Place chicken and cheese on tortilla. Roll up and place in a greased 13 x 9 inch baking dish. Pour sauce over top and top with more cheese. Bake at 350° for 1 hour.

Friday, April 15, 2011

Carmel Corn

We were guests at a friends home the other night, and my friend whipped up a huge bowl of this amazing wonderfulness. It took ALL my self control to not grab the bowl and run away down the street. It was that yummy! Thankfully, she shared the recipe, which I believe was given to her by her hairdresser. Thank you Cathy for sharing!!

Carmel Corn

3-4 cups popped popcorn
1 cup brown sugar
1/4 cup Karo syrup
1 stick of butter (no wonder it was so good!)
1/2 tsp. baking soda

Melt together the butter, brown sugar and the Karo syrup. Boil for two minutes. Add baking soda and stir until it foams. Pour over popcorn and mix well.

Tuesday, April 12, 2011

Strawberry Pie

I have been watching the prices drop on strawberries, and this week they hit a decent price, and they looked really good. I am so excited because that means Strawberry Pie time!! This recipe was my mom's and it is the best recipe in the world. I look forward to this every year! My sister-in-law has perfected this recipe, and I usually just wait until we have some at her home, but this year, her home is to far for me to go and grab some pie! I had to give it a try. Go grab some strawberries and give yourself a treat tonight! You will be so glad that you did!

Strawberry Pie

1 baked pie shell
Sliced strawberries to fill pie shell
3 TBSP strawberry jello
3 TBSP cornstarch
1 cup sugar
1 cup boiling water

Combine jello, cornstarch and sugar. Add boiling water, stir well. Bring to a boil. Set aside to cool, then chill well after pouring over strawberries in pie crust. Chill for 2-3 hours and serve with whipped cream.

Monday, April 11, 2011

Date night with my teen

 This past week Son #1 and I ventured out in a snow storm and went to a Utah Jazz game. We were so excited to go. Both of us love basketball and we were so happy to go with each other.

Son #1 earned these tickets by playing on a Jr. Jazz team. His whole team was there along with one parent for each boy. We laughed that I was the only mom who was there from the team, but I felt thankful that my teen boy would still invite his mama. I know that these days are dwindling, it was a precious time for me.

Back at it .........

I have been on a self imposed break. I distanced myself from attending to this blog to see if I missed it. I did, so I am back. As a reward for anyone who still checks in on my little corner of the blog world, I will share an awesome recipe. This is one that you will want to make several times a month.

Garlic Lime Chicken Fajitas

1 garlic clove minced
1 1/2 tsp minced onion
3/4 - 1 tsp cumin
3/4 tsp oregano
1/2 tsp black pepper
1/2 tsp salt
2 TBSP fresh minced cilantro
1/8 tsp crushed red pepper flakes (optional)
1/4 cup fresh lime juice
1/4 cup orange juice
2 TBSP olive oil

Mix the above ingredients. Reserve 1/4 cup. Place 1-2 lbs. thinly slice chicken breasts in the marinade. Marinate for at least 30 minutes or longer. Cook and stir chicken until lightly browned, Remove from skillet. Add 1 green bell pepper (thinly sliced), 1 red pepper and 1 onion (thinly sliced), and the 1/4 cup reserved marinade. Cook and stir until veggies are tender. Return chicken to skillet and heat through. Serve on warmed flour tortillas with shredded cheese, diced tomatoes, lettuce and any other toppings that make you smile.

*I discovered this recipe on the back of a McCormick recipe inspirations but I tweaked it a bit to my families tastes. I hope you will give it a go!