Monday, May 22, 2017

Catch up

I've been away from this blog for a while, busy raising kids, working full-time and gasp! getting divorced then re-married to my real-life prince charming. I've kicked some butt, taken some names, given up liquor (sigh...) spent many fun-filled days in the sun with my kiddos watching them grow. I've learned about life, love and have finally found my voice at 33...took long enough.
So I'm back to encourage you and give you some stories that will make you laugh, cry or just get you through the day, or until dinnertime at least. I know that with the demands of motherhood, wifehood (is that a word?) and finding time for ME is enough to make my head spin most days.
But then I get real and I get a hubby who lifts the heavy loads when I can't, to my dishwasher, crock-pot, and to adorable kiddos with missing teeth and tiny tushies, to fresh coffee with creamer when something a little stronger is really in order, to take-out, to Netflix and of course the most important, to the LORD my bff who has seen me through the last heart-wrenching couple of years. I'm back and better than ever. Won't you join me on this crazy ride through life???

Tuesday, May 19, 2015

Chocolate, chocolate, and bananas...oh my!

Today I was super green and found a way to use my almost-too-soft bananas (like I almost threw them away!!) for some chocolate banana bread. Since my hubby is super picky and asked..."can you make mine without the banana?"...ummm what?? I decided I would simply up the ante with chocolate, lots of chocolate! It would (hopefully) disguise the fact that there was actually something healthy snuck in that delicious loaf of goodness! So I began with a yummy recipe for banana bread then added cocoa and chocolate chips, lots of them! He conceded and agreed that although there were bananas in the bread, it was ammmazing!!! And yes, it was. Here is the recipe, adapted from a couple I found on Pinterest. Pinterest is my friend...

Chocolate-Chocolate Chip Banana Bread:
  • 1 stick softened butter
  • 1 cup brown sugar
  • 1 egg
  • 2 ripened bananas
  • 1 cups flour
  • 1 teaspoon baking soda
  • 3/4 bag semi-sweet chocolate chips (save the 1/4 for the top...)

Instructions: Cream egg, sugar and butter (fancy way of saying mix until nice and smooth!) Ok, then mix the remaining ingredients (save the 1/4 cup of chocolate chips for the top, of course!) and bake for about 45 minutes at 350 until middle is just done! Enjoy, friends, enjoy! (Maybe with ice cream or wine or in my case? Both. Yes, let that sink in a second...)

Friday, May 8, 2015

Something Sweet

It's been a long time (looooong) since my last blog but today I bring you "something sweet". Pulling something yummy and sweet out of the oven to go with your coffee (or wine, perhaps?? Once the kids are in bed?) is like pulling a little love out of  the oven...for family, friends, for YOU! I can't think of anything I'd rather do in my spare time than whip up something yummy. Except for devour it, of course! Now, between working a full-time job, juggling two kids, karate, homework and oh yes, a's a treat these days to squeeze in the time for homemade baked goods. This is where shortcuts come in, of course! I swear by them! Who cares if your goodies began with a mix or if that coffee cake you shared with co-workers had icing from a can?? Nobody, that's who! I like to take a little from scratch, a little store bought and make it my own. Since I'm the neighborhood weirdo who passes out salsa for Cinco De Mayo, cupcakes for Mother's Day and sugar cookies for Easter, I need a little help! (side note: I'm not like a super friendly, amazing chick...I just happen to have a food obsession but don't want it all to go to the hips so I share. A lot.)

Here it is, a recipe for my latest fave: Chocolate Cupcakes with Peanut Butter Icing:

  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup unsweetened cocoa powder 
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup buttermilk (I use half cup milk with a little vinegar..)
  • 1/2 cup coffee, lukewarm (you can use decaf coffee if desired!)
  • 24 mini peanut butter cups, unwrapped 
  • Mix ingredients, placing one pb cup in each cupcake wrapper...
  • Bake at 350 degrees about 15 minutes! Ice and enjoy!!
OR: Just be lazy girl and make a boxed chocolate cake judgement up in here!!

Then, what I did was ice them with a can of cream cheese icing mixed with a cup of creamy peanut butter and topped with a peanut butter cup!


Friday, August 29, 2014

Savoring Summer

After a short hiatus, I'm back with more ideas, crafts, recipes and more to inspire you as we approach the new school year!
With the Dog Days in full swing, it hardly feels like the end of summer here in sunny southern Cali! Though my little ones are back to school and navigating the waters of (gasp!) second grade and kindergarten, it is hotter than ever! In these last brutal days of summer, I'm trying to enjoy what's left of the season and prepare for the next. One last family trip to Palm Springs, a trip to the local pool, making s'mores and sipping wine on the patio while the sun dips into the horizon...these are a few ways I have been relishing the warm days that turn into cool summer nights.
Today, as I mentally prepare for the LOOOONG labor day weekend (yes, holiday weekends are longer when you have kids to entertain...) and plan things for us to do, I encourage you to enjoy the last bit of summer we have left. Hit the beach, do a craft or two, run in the sprinklers, enjoy a popsicle or homemade treat and chill.

Wednesday, April 2, 2014

30 Meals in 30 Days

Ready to change things up a bit, I have decided to follow suit and try a month's worth of new dishes! Weary of the handful of go-to dinners that I know will be consumed without gripes from little ones, (sound familiar?) I am ready to up the ante and get back to having fun in the kitchen. My kiddos are in a good place eating-wise as they have gotten a little older and over most of their weird food phobias (sauce on the side! plain chicken only!) so I'm excited to try some new things. I'm going to make dishes that I've either never made or am attempting again after a few years or perhaps a botched attempt..there are plenty of those!
I've come up with a well-rounded batch of recipes for the month so join me on this adventure! Make things easier on yourself by baking chicken ahead of time and storing portions and preparing the roast in the crock-pot at the beginning of the week! Here's the first week of recipes:
Roast Beef with Loaded Baked Potatoes
3 pound roast
1 large baking potato per person
potato toppings: sour cream, butter, cheese, chives, bacon...etc.
Roast the beef in a crock-pot six hours or until fork-tender and reserve half for roast beef sandwiches. Season with salt and pepper. Bake potatoes for about ten minutes for two and add toppings as desired!

Ravioli-Meatball Casserole
1-25 oz. pkg. frozen cheese ravioli (boil for about five minutes and casserole will bake a lot faster..)
10 frozen meatballs, defrosted
1 jar vodka cream sauce
2 cups shredded mozzarella cheese
Pre-heat oven to 400 degrees and combine first three ingredients. Top with mozzarella and bake about thirty minutes, longer if you didn't boil the ravioli first. Serve with green salad and garlic bread.
Serves 6.

Sweet and Sour Chicken with Green Beans
2 boneless, skinless chicken breast cut into bite-sized pieces
1 cup canola oil
1 cup flour
1 cup sweet and sour sauce
1 cup white rice
1 pound fresh green beans (you can also use frozen..)
1/4 cup soy sauce
1 tablespoon brown sugar
2 cloves chopped garlic
sesame seeds
Get rice cooking in pot with one cup rice to two cups water. For chicken, prepare large saucepan by heating oil over low heat. Coat chicken in flour and fry about five minutes, turning so chicken is crisp on all sides. Remove chicken and allow to drain on paper towels. Remove excess oil from pan then return chicken to pan and add sauce and let simmer until heated through. For green beans, steam first in microwave for about two minutes then add to a saucepan with one tablespoon canola oil and garlic. Add brown sugar and about two tablespoons soy sauce. Cook until browned and tender. Garnish plate with sesame seeds. Enjoy!
Makes 2 large servings. (kids ate something different that night..)
Roast Beef Sandwiches
1 pound leftover shredded beef from roast beef night
1/2 cup chopped onion
1 stick butter, softened
8 slices Swiss cheese
8 slices rye bread
1 bag frozen fries
Heat oven to 400 degrees and bake fries for twenty minutes. Meanwhile, saute onions with two tablespoons butter in a large skillet until golden brown. Add shredded roast beef to onions and heat through. Assemble sandwiches with two slices of bread, Swiss and roast beef. Grill over medium heat, using remaining butter. Serve with fries.

Thai Chicken Pizza
4 pieces naan bread for crust (you can use any crust, homemade or otherwise!)
1 cup shredded chicken
2 cups mozzarella cheese
1/2 cup shredded carrots
1/2 cup peanut butter
1 tablespoon brown sugar
2 tablespoons soy sauce
Heat oven to 400 degrees and begin by making peanut sauce. Combine peanut butter, soy and brown sugar to make peanut sauce (or you can buy it premade). Spread over naan crust and distribute cheese over each. Top with chicken and carrots. Bake for about ten minutes or until cheese is melty and browned. If using a fresh pizza dough, bake at least twenty minutes. Garnish with cilantro!
Serves 4
Chicken and Veggie Couscous and Pad Thai Noodles
1 box couscous (any flavor) plus ingredients
1 box pad Thai plus ingredients
2 chopped, cooked chicken breasts
2 tablespoons canola oil
2 cups broccoli
2 cloves garlic, chopped
2 tablespoons ginger, finely chopped
soy sauce, to taste
sesame seeds for garnish
Make the noodles and couscous and set aside. Heat oil in large skillet and add garlic, chicken, broccoli and ginger. Saute until golden brown then add cooked couscous and soy to taste. Serve immediately with noodles sprinkled with sesame seeds.
Enjoy these fun recipes and come up with some new ones of your own!

Wednesday, March 19, 2014

A Weeknight Fiesta

I adore rice and beans from Mexican restaurants. Adore. I could live off of them and usually wind up with platas de fiesta from Mexican restaurants just for the sake of those darned rice and beans. Add a side of chips and salsa and I swoon. So I decided to whip up a batch of homemade rice on a recent weeknight, crack open a can of beans and make a pan of enchiladas for dinner. It doesn't need to be a special occasion to make good, homemade food! If you are a Mexican-food obsessed girl like me, and especially if you are a gringa, then it is especially satisfying to make it yourself. Here are my recipes. Enjoy! Oh, and ole!!

Green Enchiladas
2 chicken breasts, cooked and shredded (I used the Crock-Pot..)
1/2 cup salsa
10 flour tortillas
1 can green enchilada sauce
2 cups Mexican blend shredded cheese
Assemble by rolling each tortilla with a scoop of chicken and a bit of salsa. Place in 9X13 baking dish and cover with enchilada sauce and shredded cheese. Heat under broiler and serve with rice and beans.

Mexican Rice
2 tablespoons oil
1 chopped onion
3 teaspoons chopped garlic
2 cups white rice
3 cups chicken broth
1 teaspoon salt
1 can chopped tomatoes
Pour oil, onion and garlic in medium saucepan and cook for 3 minutes. Add rice and cook another 3 minutes, stirring constantly. Add tomatoes and chicken broth and cook at a low simmer about 20 minutes or until rice is cooked through. I serve with a can of vegetarian or black refried beans.

Tuesday, March 11, 2014

Luck O' The Irish

Being a mutt, I have plenty of Irish thrown in with my German and Scotch' so it's appropriate my kiddos turned out having red hair. Immediately people assume we are Irish and St. Patty's day is the perfect occasion to celebrate our mixed heritage. So what do you do to celebrate and make the day fun for kiddos? Turn everything green and tilt things up a bit! Here's a beautiful cake I made with the kids to start feeling festive. It's super easy, from a box and fun to make. It tastes great too! And what goes better with a leprechaun hat cake than a craft to work on while it's baking?? My daughter copied this "leprechaun trap" from a magazine and nailed it! We had to practice for the big day! I plan to scatter gold coins around the house, turn chairs on their sides and dye the milk green, among serving fun dishes throughout the day. A fruit rainbow with green pancakes, green pasta and green velvet cake sound good to me!
How will you celebrate?
For the cake:
yellow cake mix plus ingredients
3 round cake pans (I used two 9" and one 10")
1 can chocolate frosting
1 can vanilla frosting
green and yellow food coloring
Preheat oven to 350-degrees then mix ingredients for cake. Distribute cake mix into the three pans evenly. Bake about 15 minutes, until set. When cakes are cool, layer them on a cake plate, filling with chocolate icing (reserve a bit for around the hat...) Then tint the vanilla with green food coloring (reserving a tiny to tint yellow for the buckle..) and get icing! Have fun, be silly and enjoy the day with your kiddos!