July 12, 2012 § 2 Comments
So I had a moment of panic this morning. My hubby Drew had a work event this afternoon, and I’d volunteered to make a couple of his favorite recipes: chocolate chip cookies (just your basic Nestle Toll House kind) and spicy corn dip. I’ve been making this dip since back in my Atlanta days, and it’s probably my husband’s most requested dish (besides the cookies). I got it – like so many of my best recipes – from my friend Stephanie. This dip is quick to make and must be served hot and bubbly. But with chips – and friends – it’s the perfect choice! For a few crazy minutes this morning I couldn’t put my hands on my worn and much-loved recipe card (I know others out there like me have some of these precious hand-written cards they couldn’t live without), and I must admit I did start to worry. Luckily, I found it and thought enough to snap a picture and post it here so the next time we are desperate for our spicy corn dip fix, I’ll know right where to look:
May 29, 2012 § 2 Comments
I’ll admit that I am not much of a camper. Actually I have some great memories of camping as a child with my dad and uncles and, before having kids of my own, I did get out there every so often for a short trip with my hubby and friends. Ever since I had the girls though, I’ve preferred hotel rooms to tents and fireplaces to camp fires. But with my dad’s visit this weekend and my brother now living out here, a camping experience for my girls was in order. My brother is a regular mountain man – he hiked the entire Appalachian Trail straight from Georgia to Maine about six years ago, and now he lives on the Olympic Peninsula. The girls love their “Uncle D” and having him and Gramps to go camping with got them really excited. We ended up at the beautiful Lake Wenatchee State Park, and seeing our outdoor adventure through my daughters’ eyes changed my perspective on roughing it.
The girls loved all the things I remember loving when I was little: setting up the beds in the tent, hiking around and exploring the campground, tending the fire, laying in the hammock and making the food. We roasted hot dogs for dinner and made s’mores for dessert. In typical fashion, Bella got extremely scientific in creating the perfect s’more, expertly toasting the marshmallows and graham crackers and melting the chocolate. The little sister preferred to quickly toast the marshmallows, throw the combo together and then relax in the hammock, enjoying the tasty results. Sitting around the campfire was fun; the girls brought their own instruments (a recorder and a ukulele) and had a little jam session. And at dusk, we walked down to the lake’s gorgeous beach where I was happy to find some rocks and driftwood for my collection. I get it now, camping isn’t about roughing it – it’s about being together and having an adventure and making memories. I guess I can get out there every once in a while for that!
May 22, 2012 § 2 Comments
I love to bake, and it’s one of my favorite things to do for my family. I got up a little early this morning, and it was cool and rainy outside – the perfect morning for blueberry muffins. This is a great recipe; I’ve been making it for years. The best part is the sugar sprinkled on top before baking, which creates a crunchy sweet crust that is so yummy! My girls were excited to wake up to this treat. They had a warm muffin for breakfast, and then we wrapped one for each of them – tied up in a cloth napkin Little House on the Prairie style – to take for a school snack. Enjoy these with your family!
3/4 cup butter softened
3/4 cup sugar
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 and 1/3 cups milk
1 cup blueberries
Preheat oven to 375 degrees. In a mixer, beat butter and sugar until well blended. Add eggs one at a time, creaming. In another bowl, combine 2 and 2/3 cups of flour and remaining dry ingredients. Mix the dry ingredients into the egg mixture, and then slowly add the milk. Combine until moist – do not over-mix. Place remaining 1/3 cup of flour in a ziplock bag, add the rinsed berries and shake to coat with the flour. Stir the blueberries into batter. Fill muffin tins (either greased or lined with papers) almost full. Sprinkle with sugar. Bake for 20 – 30 minutes or until lightly browned.
May 11, 2012 § 6 Comments
At last weekend’s Cinco de Mayo party, I brought my chicken and cheese enchiladas, always a hit. The recipe comes from one of my favorite cookbooks, True Grits: Tall Tales and Recipes from the New South, published by the Junior League of Atlanta. I loved living and eating out in Atlanta for almost 10 years, and this cookbook includes recipes from many of the city’s best offerings, along with some great stories by southern authors. (I find Junior League cookbooks in general to be fantastic and have ones from Houston and Seattle as well.) These enchiladas are perfect for kids and adults, either plain or spiced up with salsa and fixings. They go fast, so I usually double or triple the recipe – so perfect for a taco night get-together with friends.
Creamy Chicken and Cheese Enchiladas
4 boneless skinless chicken breast halves
3 tablespoons olive oil
3 cups shredded Monterey Jack cheese
1/2 cup chopped onion
10 flour tortillas
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can chopped green chiles, drained
Rinse the chicken and pat dry; cut into thin slices. Saute the chicken in the olive oil in a skillet until brown; drain. Combine the chicken, cheese and onion in a bowl; mix well. Spoon the chicken mixture onto the center of each tortilla; roll the tortilla to enclose the filling. Place the enchiladas seam side down in a 9×13-inch baking dish. Heat the butter in a saucepan until melted. Stir in the flour until blended. Add the chicken broth; mix well. Cook until thickened, stirring constantly. Stir in the sour cream and chiles. Spoon the sauce over the enchiladas. Bake at 350 degrees for 20 minutes or until bubbly.
May 5, 2012 § 2 Comments
It’s the 5th of May, a favorite holiday in our crew, and we’re getting ready for the annual fiesta at our friends’ house. I found the cutest flower arrangement idea – cacti or succulents displayed in Mexican food cans – for the hostess, my friend Jenn. Over the last few months, I’ve been excited to discover Pinterest, an amazing social networking website and perfect for crafty girls like me. Even more than crafting, I love to sharing my ideas and be inspired by the work of others. I think the same can be true for those who love cooking, fashion, decorating and more (which also includes me). So happy Cinco de Mayo! I’m off to make my favorite creamy chicken and cheese enchiladas, and Bella’s recreating the taco cupcakes recipe they made at school yesterday – an idea her teacher said she found on Pinterest, of course.
If you’d like to follow me, check out my Pinterest page and share in the inspiration.
May 2, 2012 § 3 Comments
Last week a yucky stomach bug made its way though our house, and my little one and I have both been dealing with allergies and head colds. When anyone around here gets the slightest hint of an illness, I break out the chicken noodle soup recipe I’ve been perfecting the last couple of years. I don’t think I’ve stumbled into any new territory here, and I’m sure part of it is in my head. But they say chicken soup can cure a cold and as for this family: as soon as the mirepoix hits the sizzling olive oil and those delicious smells begin to fill the house, we’re already feeling a little bit better. It’s the best homemade medicine I’ve found!
Chicken Noodle Soup
2 pounds chicken breasts
mirepoix: 2 cups celery, 2 cups carrots, 1 cup onion – finely chopped
3 and 1/2 containers (32 ounce) chicken broth
10 ounce bag wide egg noodles
Saute the chicken breasts in a large stock pot with a little olive oil. As it’s cooking, break the chicken into smaller pieces and season with salt, pepper, dried oregano and thyme. Remove chicken from pot and cool. In the same stock pot, season mirepoix with salt and pepper and cook in olive oil until soft, about 10 minutes. (I like to season as I go rather than wait until the end.) Shred the cooled chicken and return it to the pan with the veggies. Add 3 1/2, 32-ounce containers of chicken broth (112 ounces) and bring to a rolling boil. Add the egg noodles and cook until tender. Soup will continue to thicken and cook down over time, and additional liquid may need to be added when reheating leftovers.