I hope that everyone had a great Easter yesterday. We had a good time with family, hunting for eggs, and enjoying some great food. We went to our neighborhood egg hunt, and my 8 year old had lots of fun. He got to hang out with a couple of his friends, and score more candy. I tried to avoid putting tons of candy in his Easter basket this year, so he made up for it at the Easter egg hunt. Now to get my butt in gear with birthday planning, because my 8 year old turns 9 on Friday.
I love having a garden with fresh herbs. It is so easy to grab just a little bit to add to whatever I am making. Currently I have 2 basil plants and 1 spinach plant that I have started with Gro-ables this spring. They have been really easy to grow. All I had to do was put a little dirt into a pot, and then push in the pod. I have them sitting next to the window, and they are sprouting and starting to grow. It has only been a couple weeks since they were planted, so I don’t have anything harvestable from them yet, but I can’t wait until I do!
Today I am sharing a recipe over at Cravings of a Lunatic. Kim is having a full week dedicated to all things seafood. She and her daughter are both allergic, so unfortunately she can not indulge. I am excited to be able to share a recipe with her readers. And in true Cravings of a Lunatic style, I took it over the top!
Lobster, shrimp, brown butter, and risotto. All of those pretty much define indulgent, which is exactly what Kim specializes in. Hopefully I can fit in over there. You don’t want to miss this recipe, so head over and check it out!
Today is the first edition of Pass the Cook Book Club. Kita from Pass the Sushi came up with the idea. Basically each month we will select a cookbook, and have a choice of 3 recipes to cook from it. At the bottom of the post you will see links to all the other participants. If you are interested in learning more, go check it out here. This month we are tackling The Pioneer Woman Cooks: Food from My Frontier [Read more...]
We are on the 2nd day of 2013, which means eating healthy, right? Did you make a resolution to eat better, or lose weight, or exercise more? I am not big on resolutions, so I didn’t really make any. I do need to get back on track with eating, but that is always the case after a holiday, no matter what time of year it is. I also need to get back to exercising. I hurt my foot on Thanksgiving, and haven’t been able to do much of anything since. I am hoping I can do some walking, and work back up to running in January.
I am here to help you with those resolutions. Mexican is one of my favorite types of food, and it can be notoriously bad for you. But this rice isn’t! I got it, probably 6 or 7 years ago from a low calorie magazine. I can not remember where it came from, I have just memorized it and have been making it since. I honestly can not believe it has taken so long to share it with you.
This rice is full of avocados, which might seem a little strange for rice, but trust me on this one. I have served this rice to countless people, and everyone raves about it. I have had to give out this recipes more times than I can remember over the years. So, just because you are trying to eat better don’t eliminate Mexican from your diet!
My cooking club is back! We took a break over the summer since it would be nearly impossible for us to meet with kids home. We met last Friday, and it was great to just relax, and have a wonderful lunch. This month the theme was Tomatoes! Oh the possibilities…..
I almost made Bruschetta. But I saw this salad, and had to find a reason to make it. It has tomatoes, so I figured it would work. I am not normally a salad girl. I mean, I like a good salad, it doesn’t even have to have all the fatty stuff on there. But they are just never the same when I make them at home, so I am usually disappointed. But I am glad to say, this one did not disappoint one bit!
I had tons of fresh tomatoes to put in this, and it really made them pop. Lots of great flavor, and such a bright color. The dressing is mayo based, so I was really nervous (I don’t like mayo at all), but it was really good. It worked so well with the salad. And, you know you can never go wrong when bacon is involved. I had the leftovers for dinner the next day, and it was still wonderful. I served the dressing on the side, so it wouldn’t get soggy.
Summer is in full swing. That means barbeques, pool parties, family reunions, and get togethers almost every weekend. I have the perfect side for you to bring! Potato salad is always at potlucks, but it is usually coated in lots of mayo, and not great for sitting in the heat. I am also one of those people who can’t stand mayo. I actually made another potato salad a few months ago that had a lemon herb vinaigrette. This one is even better because it has bacon, caramelized onions, and the potatoes are roasted!
I think that potatoes are always better when they are crispy. I know, I am a little strange. I don’t like baked potatoes or mashed potatoes. But if they are roasted or fried, I am all over them! The dressing for this recipe reminded me very much of a wilted lettuce salad that my Grandma used to make. My husband’s mom made it for him as a kid, too, and he loved it. So I couldn’t wait to make this and see what my husband thought.
It was a huge hit. He ate way more than he should have the first night. He told me I could make this again as often as I wanted. He took the leftovers to work and said they were still good after he reheated them. The caramelized onions and bacon and a lot of flavor to the potatoes. And the dressing is exactly what I remembered as a kid.
I hope everyone had a great weekend and a great St. Patrick’s Day. It was a great long weekend for us. My husband took a half day on Friday, so we spent the afternoon at a museum and exploring parts of Denver. On Saturday morning we stumbled upon a St. Patrick’s Day parade, which made for a fun activity. Then, yesterday we went hiking. It was the perfect weather for our 5+ mile hike in the foothills near Fort Collins. Today is back to real life….spring break is over
Real life, means I have to have a meal plan ready for the week. Last week it included these rolls, they might have to be made again soon. This recipe has been floating around Pinterest for awhile. When I made Beer Cheese Soup, I knew these would pair perfectly with it. A big soft pretzel with a cheddar soup? Kind of a no brainer! The whole family loved them. I was a little nervous for my husbands reaction, because they are a little outside the box. But he loved them. He kind of hoarded them and made sure there were enough for each bowl of soup he was having leftover. Plus, they were surprisingly easy!
Coconut Oil is all the rage lately. So many people have tried it, and are posting great looking recipes with it. I must admit, I am not a fan of coconut. But this oil has peaked my curiosity. So when Jen from Kelapo contacted me, I was super excited to see what all the hype was about. When it arrive the first thing I had to do was smell it. It smelled exactly like what I thought it would…Coconut Heaven! I could just sit with that jar next to me all day, taking sniffs every minute or so. It is like vacation in a jar!
I have tried a couple things with it, but this rice was so good. The chicken would have been really good as well, but it needed more citrus. I will post the recipe as I made it. But I think if you used the juice of the fruit just before serving, it would brighten it up and give it great flavor. Or even marinate the chicken in some citrus and coconut oil before cooking. This is a great dinner for fall or winter, when you are wishing you were on a tropical vacation!
The great people at Kelapo have something for you as well! They are offering you 20% off your order. Use the coupon code “Dinners20” at Kelapo to take advantage of this offer. It is case sensitive, so make sure to enter it correctly. The offer expires 10/21/11. Be sure to visit them on Facebook or at their Blog for other great recipes!
Coconut Lime Rice
1 cup Coconut Milk
1 cup Chicken Stock
1 Tbls Coconut Oil
1 cup Long Grain Rice
1 lime, lested and juiced
Heat Coconut Oil in the bottom of a pan. Stir in rice to coat. Add Chicken Stock and Coconut Milk. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes, or until all liquid is absorbed. Stir in lime zest and juice before serving.
Citrus Garlic Chicken
1 pound boneless skinless chicken breasts
Salt and Pepper
1 Tbls Garlic, minced
1 Tbls Ginger, minced
1 Lime zested
1 Lemon zested
1 Cup Chicken Stock
3 Tbls Coconut Oil
Heat 2 Tbls Coconut Oil in a skillet over med – high heat. Season both sides of chicken with salt and pepper. Add chicken to the pan, and brown on both sides. Remove from pan (it will not be cooked through).
Add the garlic and ginger to the pan. Cook for a minute or until soft. Add in chicken stock. Return chicken to the pan. Cover and simmer over low heat until the chicken is cooked through. Remove chicken from the pan. Stir in the zest and 1 Tbls of coconut oil. Pour over chicken. Enjoy!
**I received a jar of Coconut Oil from Kelapo. The opinions are completely my own.