Recipe Blog Shout-Out

I just wanted to give a quick shout-out to Jenny, a fellow blogger, for her meal planning blog, "In My Mouse." She unwittingly helped me out in a huge way today! While I was dealing with P's tantrum and racking my brain trying to decide what to make this week, I thought of her blog and went there for some inspiration.

She recommended the Oregano Lemon Chicken that we had tonight. I served it with garlic mashed potatoes and broccoli steamed in chicken broth. Jake prefers chicken breast, but he ate it AND said yes when I asked him if he wanted to bring the leftovers to work for lunch tomorrow. Whew! Parker even tried one bite of everything before asking for something else. I was more than happy to serve him something else knowing he at least tried everything! Miracle of miracles. Maybe the episode this morning was worth it?

After the day I had, I was more than ready for a cup of tea to help relax me tonight. As I started filling the water in my teapot, I remembered this treat Jenny had posted on her blog and decided to give it a shot. YUM! I used vanilla rice milk instead of regular milk, but it was still delicious. As a former barista, though, I would call it a Lattea rather than a Capputeano (laugh). Whatever you call it, it's GOOD!

Tomorrow night we're trying these chicken enchiladas. I have two different enchilada recipes I make already, but this one looked pretty tasty and (hopefully) less time-consuming than my staple one.

Thanks, Jenny!

Coffee Crumb Cake

This is a scrumptious Betty Crocker coffee cake recipe, slightly modified (so that I can pretend it's better for me). I'm not a coffee drinker, but it tastes awesome with tea, too! I will include the original recipe as well, just in case anyone would rather make that version. Note that the modified version has double the topping (kind of defeats the purpose of trying to make it "healthy," Erin). Also, the modified version lowers the temperature and cooks it a little longer (helps prevent it from burning on the edges before the middle is cooked).


Cake Ingredients:
1 beaten egg
1/4 cup oil
2/3 cup milk
1 1/2 cups whole wheat flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp Fiber-sure, Benefiber or other clear-mixing/baking fiber (optional)

Topping Ingredients:
1/2 cup packed brown sugar
2 tbsp whole wheat flour
2 tsp cinnamon
2 tbsp melted butter
1/2 cup nuts (optional - I go without for picky hubby and son)

Directions:
Preheat oven to 350 degrees F. Mix together topping ingredients and set aside. Combine beaten egg, oil and milk. Combine dry ingredients together and then add wet ingredients to the dry and mix. Pour into a greased 9x9x2 pan or pie plate. Sprinkle with topping. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.


ORIGINAL RECIPE:

Cake ingredients:
1 beaten egg
1/4 cup oil
1/2 cup milk
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt

Topping:
1/4 cup packed brown sugar
1 tbsp flour
1 tsp cinnamon
1 tbsp melted butter
1/2 cup nuts (optional)

Directions:
Preheat oven to 375 degrees F. Mix together topping ingredients and set aside. Combine beaten egg, oil and milk. Combine dry ingredients together and then add wet ingredients to the dry and mix. Pour into a greased 9x9x2 pan or pie plate. Sprinkle with topping. Bake about 25 minutes or until a toothpick inserted in the center comes out clean.
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"A simple meal with love is better than a feast where there is hatred." - Proverbs 15:17

Peanut Butter Banana Muffins

My friend Kristin shared this recipe with me from Deceptively Delicious and I had to share it with you. They are so yummy that I have made them twice already! The best part is the hint she shared with me. Wrap them up and freeze them! Microwave them for 20 seconds and you're good to go. I love these for a special treat for my son, or lazy mornings I'll share a half with him and we'll eat it with fruit and yogurt. But I have to call them cupcakes, not muffins, or Parker won't eat them. Of course.

OK, so I admit that I added one bonus non-deceptive ingredient: mini chocolate chips. I had them on hand and thought it would be cute to make a smiley face on each one.


Ingredients:
1 cup firmly packed brown sugar.
1/2 cup natural peanut butter (edit: or you can substitute with something like almond butter... yum)
1/2 cup carrot or cauliflower puree (I just used one of those carrot baby food jars)
1/2 cup banana puree (about 2 ripe bananas smashed)
1 large egg white (I just put the whole egg in... kids can handle a little cholesterol, right?)
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
(optional) Handful mini chocolate chips (or just decorative on top)

Edit: Other ingredients I've tried with success:
(optional) 1 tbsp ground flax seed
(optional) 1 tbsp fiber powder

Directions:
Preheat oven to 350 Degrees Fahrenheit. Coat 12 cup muffin tin with nonstick cooking spray or line with muffin tins.

In a large bowl, mix the brown sugar, peanut butter (or substitute), purees and the egg with a wooden spoon.

Put the flour, baking powder, baking soda and salt in a ziploc bag or bowl and mix. Add to the peanut butter mixture and stir until just combined.

Divide the batter into the muffin cups. Bake for 15-20 minutes or until lightly browned and a toothpick comes out clean. Cool on rack.

Hint: After cooling, wrap each muffin with saran wrap, and then put them all in a gallon freezer bag before freezing them. Then you can take them out of the bag one at a time as needed. They don't stay as fresh without the bag. But be sure to sample at least one of them fresh from the oven... just to make sure they're good. ;)

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"When I told you my troubles, you answered my prayers." Psalm 119:26

"I obey your word instead of following a way that leads to trouble. You have been my teacher, and I won't reject your instructions. Your teachings are sweeter than honey. They give me understanding and make me hate all lies." Psalm 119:101-104

Baked Salmon

I'm always trying different ways to prepare salmon, and I really liked how this one turned out, so I decided to share this really simple recipe. Jake hates fish and P-man barely tolerates it, but they both managed to somehow choke this down. I don't get the turn-off, personally, because it's one of my favorite meals! Yum!


Ingredients:
2 tablespoons canola oil (or light olive oil)
2 cloves garlic, minced (or 1 tablespoon garlic salt and omit extra salt)
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (or 1/2 tsp dried)
2 fillets salmon

Directions:

1. In a medium glass bowl, mix all ingredients except salmon. Remove skin from salmon (helps prevent that overly fishy taste) and place fillets in bowl with marinade and flip and scrape to cover. (Optional: marinate in the refrigerator about 1 hour, turning occasionally).
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil and seal. Place sealed salmon in a glass dish and bake 35 to 45 minutes, until easily flaked with a fork.
   

Chicken Pot Pie

Another family favorite I thought I'd share. Great comfort food.

Ingredients:

• 1 chicken breast, cubed
  
• 1/2 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup frozen peas
  
• 1 cup chopped potato
• 1/3 cup chopped onion
• 1/3 cup butter
• 1/3 cup all purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. celery seed
• 1 14 oz. can chicken broth (or 1 & 3/4 cups)
• 2/3 cup milk
  
• 2 Deep dish 9 inch unbaked pie crusts (frozen or your favorite pie crust recipe from scratch)

Directions:

1. Preheat oven to 425 degrees F
2. In saucepan, combine chicken, potatoes, carrots, celery & peas. Add water to cover and boil 15 minutes.
3. If frozen, take pie crusts out to thaw (HINT: turn one upside down on the provided wax paper for easier removal from pan later).
   
4. In the meantime, in another saucepan over medium heat, cook onions in butter until soft & translucent. Stir in flour, salt, pepper & celery seed. Slowly stir in chicken broth & milk. Simmer over med-low heat until thick.
   
5. Place chicken mixture in bottom pie crust. Pour liquid mix over. Cover with top crust. Seal edges & cut away excess dough. Make several slits to allow steam to escape. Mine always looks messy when I'm done, but it still tastes good!
6. Bake for about 25-30 minutes or until pastry is golden brown. Cool at least 10 minutes before serving.

Great with side salad and cornbread!

Creamy Chicken Pasta

I thought this recipe was worth sharing because the last time I made it Parker was so happy about it that he even asked for more! The secret ingredient was mini wheel-shaped pasta. Oh man, I had a feeling that was going to be a hit as soon as I saw the box of pasta at the grocery store. They were on sale so I bought like four boxes since not every store carries them. This recipe was originally created by an old co-worker of mine, Lisa, and I made just a couple modifications for our taste buds.


Creamy Chicken Pasta

Ingredients

• 8-10 tomatoes (preferably vine-ripened), de-seeded & chopped
  
• 4-5 garlic cloves, chopped
• Dried basil, to taste
  
• Olive oil
• 6 boneless skinless chicken tenders or 2 boneless skinless chicken breasts
• 1 can chicken broth
• 2 tsp sugar
• 1/2 cup whipping cream
• Fresh basil, washed & chopped
• Salt & Pepper to taste
• 1 lb pasta of choice

Directions

1. Pre-chop tomatoes & garlic and place together in large bowl. Mix in dried basil. Cover and refrigerate (Optional. I like to do this step during Parker's quiet time to save me some time and effort later).
2. In large pan, cover bottom with olive oil. Add the tomato mixture and saute for a couple of minutes, stirring constantly. Pour in chicken broth. Bring to boil then lower heat and simmer until tomatoes are mostly dissolved (20-30 minutes). Shortly before serving, add sugar, whipping cream, basil, salt & pepper.
   
3. In the meantime, tenderize chicken, trim as necessary, salt & pepper both sides, & saute in separate pan with olive oil or canola oil (I prefer canola with this step just because it doesn't burn as easily) for 5 to 7.5 minutes on each side. Set aside and cut or tear into strips before adding to pasta mixture.
4. Cook pasta according to package directions.
   
5. Add chicken and sauce onto pasta and stir until pasta is covered.
6. Enjoy!

Serve with side salad and garlic bread. Easily feeds 6-8 or a smaller family with plenty of leftovers.