1 avocado
1 tsp lime juice
¼ tsp salt
½ tsp cilantro
¼ tsp garlic powder
Halve and scoop avocado into a bowl. Add remaining ingredients. Smash it all together with a fork. Enjoy!
A long time ago I ordered the Guacamole Live! at On the Border restaurant while we lived in Virginia. It was an appetizer that they made for you at your table. I came home and recreated this recipe after watching how they did it. They didn’t use garlic powder so I added that part in because I like garlic. :) Daniel loves this stuff and would eat an entire bowl of it if I let him. He and I usually polish off a bowl if this in no time flat. He is my guacamole buddy! Maybe one day he will be making this for his wife and children. :)
Love Always,
Mommy
Sunday, May 30, 2010
Wednesday, May 26, 2010
Creamy Mac-N-Cheese
From Laura at Heavenly Homemakers
Creamy Mac N Cheese
2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)
Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.
This is really yummy! It makes an awesome creamy, cheesy sauce. I usually use a bit more salt and this is so good with Colby Jack cheese. Delcious! We have this often for lunch and sometimes even when Mrs. Munoz comes over. This with Ranch Dip and carrot and celery sticks makes an wonderful lunch! Three cheers for Mac n Cheese! Hip hip horah!
Love Always,
Mommy
Creamy Mac N Cheese
2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)
Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.
This is really yummy! It makes an awesome creamy, cheesy sauce. I usually use a bit more salt and this is so good with Colby Jack cheese. Delcious! We have this often for lunch and sometimes even when Mrs. Munoz comes over. This with Ranch Dip and carrot and celery sticks makes an wonderful lunch! Three cheers for Mac n Cheese! Hip hip horah!
Love Always,
Mommy
Lemon Chicken
Greek Chicken
From the Cooking Kingdom Style cookbook
Renee Berzins
6 frozen chicken breasts
2 C. olive oil
3/4 C. lemon juice
3 T. oregano
1 TB + 2 tsp garlic salt
pepper to taste
Place chicken in a 9x13 dish. Cover with olive oil and lemon juice. Season with oregano, garlic salt, and pepper. Cover tightly and bake at 250 degrees for 4-6 hours. Serve over rice using the juices in the pan to flavor the rice.
We tried this tonight for the first time and it is a winner! Yum! We all thought this was so good. I am sure this is going to become a staple around here. The original recipe calls for chicken breast halves with the bone in and cook it for 10-12 hours. I modified it to use the boneless chicken breasts instead. I am so glad we found a yummy chicken recipe. We needed a new one! Hannah says, "It's really good!" Daniel says, "It's the most tastiest and easy to cut." :)
Love Always,
Mommy
From the Cooking Kingdom Style cookbook
Renee Berzins
6 frozen chicken breasts
2 C. olive oil
3/4 C. lemon juice
3 T. oregano
1 TB + 2 tsp garlic salt
pepper to taste
Place chicken in a 9x13 dish. Cover with olive oil and lemon juice. Season with oregano, garlic salt, and pepper. Cover tightly and bake at 250 degrees for 4-6 hours. Serve over rice using the juices in the pan to flavor the rice.
We tried this tonight for the first time and it is a winner! Yum! We all thought this was so good. I am sure this is going to become a staple around here. The original recipe calls for chicken breast halves with the bone in and cook it for 10-12 hours. I modified it to use the boneless chicken breasts instead. I am so glad we found a yummy chicken recipe. We needed a new one! Hannah says, "It's really good!" Daniel says, "It's the most tastiest and easy to cut." :)
Love Always,
Mommy
Sunday, May 23, 2010
Hamburger Hints
For several years now I have been browning up hamburger 7-10 lbs. at a time. Then I freeze it in 1/2 or 1 lb. quantities. This makes dinners that requiring browning hamburger first very simple. It is almost as easy to dirty up a couple of dishes and brown up a bunch of burger at a time as it is to brown up 1 pound.
Another hamburger hint- we also patty up several pounds of burger and then flash freeze them overnight on parchment paper lined cookie sheets. The next day we pull them off the parchment paper and put them in freezer bags. This makes it super easy to throw burgers on the griddle or grill for a quick meal.
Anything you can do to stream line the dinner making process will make it easier for you in the long run and result in less "I don't know what to do for dinner so we need to go out" situations. :)
I hope you enjoy the kitchen tips. I know you all will come up with even better ways to make things easier to prepare meals for your families.
Love Always,
Mommy
Another hamburger hint- we also patty up several pounds of burger and then flash freeze them overnight on parchment paper lined cookie sheets. The next day we pull them off the parchment paper and put them in freezer bags. This makes it super easy to throw burgers on the griddle or grill for a quick meal.
Anything you can do to stream line the dinner making process will make it easier for you in the long run and result in less "I don't know what to do for dinner so we need to go out" situations. :)
I hope you enjoy the kitchen tips. I know you all will come up with even better ways to make things easier to prepare meals for your families.
Love Always,
Mommy
Evaporated Milk Substitute
Source- About.Com: Frugal Living
2/3 cup non-fat dry milk
3/4 cup water
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Yield: 1 cup (8 ounces)
Did You Know?
Evaporated milk is simply fresh milk that has had about 60% of its water content removed.
I was getting out all the ingredients to make Homemade Mac-N-Cheese for church tomorrow and I realized that I didn't have any evaporated milk. A quick search lead me to this recipe. :) Yippee- saved a trip to the store.
Love Always,
Mommy
2/3 cup non-fat dry milk
3/4 cup water
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Yield: 1 cup (8 ounces)
Did You Know?
Evaporated milk is simply fresh milk that has had about 60% of its water content removed.
I was getting out all the ingredients to make Homemade Mac-N-Cheese for church tomorrow and I realized that I didn't have any evaporated milk. A quick search lead me to this recipe. :) Yippee- saved a trip to the store.
Love Always,
Mommy
Friday, May 21, 2010
Baked Lentils with Cheese
From Auntie Shea
1 3/4 C lentils
2 C water
1 whole bay leaf
2 tsp. sea salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
1 small onion, chopped
2 cloved garlic, minced
2 C. canned tsomatoes, drained well
Mix all ingredients into a 9x13 pan, cover tightly and bake at 350 degrees for 30 minutes.
Add:
2-3 large carrots, sliced 1/8" thick
1/2 C. celery, finely chopped
2 TB fresh parsley, finely chopped
Cover and bake another 40 minutes or until vegetables are tender.
Sprinkle with 3 C. of cheese and bake uncovered 5 minutes more or until cheese is melted.
This a really yummy recipe from Auntie Shea. Her crew LOVES this! We made this for lunch today when Mrs. Munoz came over and she really liked it too. When Mommy makes this I skip the celery and used dried minced onion and garlic that has been rejuvenated. I also use 2 tsp. dried parsley. In additon, I sometimes half the recipe and skip the tomatoes and cheese for a delicious dish for Joshua! He really likes it too! Auntie Shea has a yummy winner with this recipe!
Love Always,
Mommy
1 3/4 C lentils
2 C water
1 whole bay leaf
2 tsp. sea salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
1 small onion, chopped
2 cloved garlic, minced
2 C. canned tsomatoes, drained well
Mix all ingredients into a 9x13 pan, cover tightly and bake at 350 degrees for 30 minutes.
Add:
2-3 large carrots, sliced 1/8" thick
1/2 C. celery, finely chopped
2 TB fresh parsley, finely chopped
Cover and bake another 40 minutes or until vegetables are tender.
Sprinkle with 3 C. of cheese and bake uncovered 5 minutes more or until cheese is melted.
This a really yummy recipe from Auntie Shea. Her crew LOVES this! We made this for lunch today when Mrs. Munoz came over and she really liked it too. When Mommy makes this I skip the celery and used dried minced onion and garlic that has been rejuvenated. I also use 2 tsp. dried parsley. In additon, I sometimes half the recipe and skip the tomatoes and cheese for a delicious dish for Joshua! He really likes it too! Auntie Shea has a yummy winner with this recipe!
Love Always,
Mommy
Friday, May 14, 2010
Frozen Hashbrowns
Frozen Hashbrowns from Laura at Heavenly Homemakers
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
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