I've been told I'm old fashioned because I think it's important to sit around the dinner table and talk. Been told on more than one occasion "there is NO way you did that when you were busy with sports and dance".
I'm here to tell you we did. A single working Mom with 2 extremely busy kids ate around a table at least 4 days per week. It wasn't always a real meal, it wasn't always at "dinner" time. Depending on the day, it was fast food, PB&J or cereal but we sat together because I think it's important. I was raised that way and it's a tradition I think is important.
But here was the problem. One adult, two kids "sat" together and that wasn't working for me so I started the tradition of telling three things from our day around the dinner table. Three things since the kids were old enough to talk. You were allowed (encouraged) to ask questions of the "thing" or like a lot of times they were stated one by one around the table until 3 had been shared. One might say what they had for lunch, one might tell how they did on an assignment, Mom might tell you about the sale on cereal at the store and why we now have 8 boxes of cheerios;) Everyone who sat at our table had to indulge me with their three things.
Flash forward to the college years. I am a firm believer that you fill your child's tool box and you let them go into the world and do their thing. At first I left them alone because I didn't want my sadness to leak out into my voice and/or make them home sick. Then it kind of became the norm: texting and phone calls here and there, love you boxes of their favorites mailed to let them know I was thinking about them, lots of hugs when they came home. I knew they were busy with their new routine and their respective sports so I let them be busy. And, then one Sunday night when I was missing them extra I decided to text 3 things and to my surprise they both "replied all" with their 3 things. Hearts and thumbs up attached to messages and all felt right in the world again. We now share three things from our week on Sunday night.
Traditions don't have to be done in the exact same way to continue. Make them your own, make them work for you but please make them!
Thursday, April 2, 2020
Friday, March 20, 2020
Quiche
Impress your guests or yourself with this simple quiche. Excellent fresh out of the oven or reheated later. You can use any combination of veg, meat or cheese. If you're using mushrooms, I find it best to give them a quick saute on the stove. The ingredient list below is just what's in this one and your "guide".
Here's what you'll need:
Deep Dish pie crust (you can buy frozen, follow package directions for one crust pie) or any pie crust you make or buy
6 eggs
4 T Milk
1 cup Heavy Cream
Handful of spinach, chopped
1/4 C combo diced peppers and onions
1/2 C meat (fry 8 slice so bacon and chop or buy a thick cut of deli ham and dice up)
1/2 - 1 C of cheese..haven't found a flavor that I haven't liked in quiche so just use your favorite
1 t Salt
1/2 t Pepper
1/4 t Cayenne
Layer your crust with meat, veg and spinach.
Top with some cheese. I used cheddar and jalapeno havarti.
In a 2 cup measuring cup crack 6 eggs, add 4 T milk and then fill to the
2 Cup mark with heavy cream.
Dump into a bowl, add salt, pepper and cayenne. Whisk until combined. At this point you can also mix in a small handful of shredded cheese, I used colby jack.
Pour over your ingredients in the pie crust. Use a fork to move the ingredients around (put fork lightly in, don't puncture crust and give a wiggle) so that the egg mixture fills in throughout the crust.
Bake at 350 for 40-45 minutes until the middle is set and the edges just slightly browned.
That's it. I like mine topped with some Sriracha but you can eat it as is. Enjoy!
Thursday, March 19, 2020
It worked!!
I started this blog years ago in the "hopes" that when my children, nieces, nephews needed/wanted a recipe, I could just send them here. The comfort foods they've grown up with, the sweet treats for no reason and pieces of advice that I'm not too sure get many hits are all here.
I found out awhile back that they've been checking it out and cooking which made me smile because my idea actually WORKED!! But yesterday in the midst of all this crazy quarantine, I received a text from my son's girlfriend. "Hi. Max and I were wondering what we need to make your fried rice and how to make it"? I make it so often, I don't even think about it anymore, how was I going to text out the way to do it?? And, then I remembered MY blog, LOL. I panicked for a second, did I have that one on here?? Luckily I did and I was able to text the few things I do differently and all was right in the world for a second. I was able to "make" something for my son, one of his comfort foods even though he is a 1,000 miles away, quarantined in a house that isn't mine.
As I focus on the positive that my family is safe (and have food they like;) I decided to also focus on updating this blog with a few new recipes so they are there when they need them. Stay tuned and thanks for checking in!
I found out awhile back that they've been checking it out and cooking which made me smile because my idea actually WORKED!! But yesterday in the midst of all this crazy quarantine, I received a text from my son's girlfriend. "Hi. Max and I were wondering what we need to make your fried rice and how to make it"? I make it so often, I don't even think about it anymore, how was I going to text out the way to do it?? And, then I remembered MY blog, LOL. I panicked for a second, did I have that one on here?? Luckily I did and I was able to text the few things I do differently and all was right in the world for a second. I was able to "make" something for my son, one of his comfort foods even though he is a 1,000 miles away, quarantined in a house that isn't mine.
As I focus on the positive that my family is safe (and have food they like;) I decided to also focus on updating this blog with a few new recipes so they are there when they need them. Stay tuned and thanks for checking in!
Thursday, March 2, 2017
Easy Dinner
The reason that I made this dinner is because Max thought it was perfectly sane to go to Noodles and company and drop $15 on chicken and buttered noodles! Are you kidding me??
I grabbed a package of chicken tenderloins, salted, peppered and little garlic powder on top, rolled them in some Panco bread crumbs and fried in a pan with olive oil. You can see from the photo that there is enough oil in the pan to cover half. You don't need to submerge the entire thing, it's ok to flip:) Make sure your oil is hot enough before you put chicken in or you'll be disappointed. Typically takes just a minute or two. You can test if it's hot enough by putting the handle of a wooden spoon in the middle and if it sizzles up, it's ready. Or you can be like me and wait 2 minutes and just drop in a small piece and see if it starts sizzling before I add more. Flip when it starts looking like this, about 2-3 minutes. Tenderloins are pretty thin so they cook up quick.
Flip and fry for another minute or two.
Remove the chicken and drain on paper towels. Sprinkle with salt.
Pick your pasta choice and cook to desired doneness. You should start your water to boil when you start prepping the chicken so it's all done at the same time. Make sure you put some salt in the water, a teaspoon or so works. I used the small package of thin spaghetti because that's what I had but they prefer a more twisty noodle or bow tie.
Drain your choice and toss with 1/2 stick of butter and about 1/2 cup of grated fresh parmesan. You can go heavier with it but that's how my kids like it. Sprinkle some garlic powder and pepper on top and serve. You shouldn't need to add more salt but taste it, if it's a bit flat, sprinkle some on.
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Wednesday, January 25, 2017
Pasta Carbonara
This is hands down my most requested recipe when I serve it. So, I thought it time to bring it to the top of the blog so I can find it easier:) ALSO..I figure this out because Max wasn't in the mood for this and I was. You can make this in the same amount of time that it takes to heat up the oven and make a frozen pizza!! So, it goes in my under 30 minutes to table too!!
Maybe I'll even post a new recipe here and there? I kinda miss you guys!!
True pasta carbonara doesn't have any vegetables but I think they really add something. Do I think it's making it a tad healthier?? Nah, I just like the way it tastes but I'll eat this with or without vegetables. You can also tone down the red pepper flakes as I did the last time I made it for the kids but everything else is a MUST.
Spaghetti Carbonara
3/4 box Thin Spaghetti
1/2 lb of Bacon ~ chopped
3 cloves of garlic ~ minced
1/2 T Red Pepper Flakes
1 Pepper ~ chopped ~ I use a variation of colors to equal one just because I think it's prettier
1/2 lb fresh Asparagus ~ broken into pieces
2 Egg Yolks
1 ladle pasta water
1/2 container Shredded Parmesan Cheese ~ I personally prefer Asiago but I had Parmesan handy and NO you canNOT use the grated green can stuff
Fresh Cracked Pepper
Fill a pasta pot with water and a LOT of salt. The water should taste salty, I'm guessing 2-3 T of salt~I've never measured, sorry.
In a pan, add your bacon, garlic and red pepper flakes. A few cranks of the pepper mill. Cook until bacon is good and crispy and nicely browned. Add peppers and stir around a couple of minutes. You can turn off the heat and wait for the pasta to finish cooking at this point if you need to.
The water is boiling, add your pasta and give a stir. Throw your asparagus into the water and boil for about 2 minutes, should still have a little crunch left. Scoop the asparagus out and throw into pan with bacon and peppers, it stays floating on the top so it's not hard to get out with a slotted spoon. Turn the heat back on the bacon pan.
Your egg yolks are in a bowl, scoop out a ladle of water and pour into yolks. You are whisking the yolks as you add the water because you don't want to end up with cooked eggs.
Your pasta should be done. Drain your pasta but don't rinse. Add pasta to the bacon, toss. Add egg yolks and toss again. Takes about 1/2-1 minute to thicken. Turn off the heat. Add the cheese. Toss again, taste to see if you need some more pepper and serve.
See all the salt in the bottom of the pan.
Here is your bacon, pepper flakes and garlic. I took this photo like this so you can see how much we're talking about. I also put a few cranks of fresh pepper on top of the bacon. It's about layering the flavors with this dish and I like the peppery taste.
Here's your vegetables ready to go.
The cheese, gotta have the cheese. Lots of cheese..yum!
See how crispy the bacon is, add the peppers and give it a stir.
See, told you the asparagus would float on top.
The egg yolks have been whisked with the pasta water and is waiting to finish the dish.
Throw your asparagus in.
Add the pasta, give it a toss. Add the egg yolks, give another toss and cook until thickened.
Add the cheese. Don't be cheap with the cheese. A couple more cranks of fresh cracked pepper.
I sprinkled red pepper flakes on mine since I cut down for the kids but if you don't want spicy. Dig in!!
Maybe I'll even post a new recipe here and there? I kinda miss you guys!!
True pasta carbonara doesn't have any vegetables but I think they really add something. Do I think it's making it a tad healthier?? Nah, I just like the way it tastes but I'll eat this with or without vegetables. You can also tone down the red pepper flakes as I did the last time I made it for the kids but everything else is a MUST.
Spaghetti Carbonara
3/4 box Thin Spaghetti
1/2 lb of Bacon ~ chopped
3 cloves of garlic ~ minced
1/2 T Red Pepper Flakes
1 Pepper ~ chopped ~ I use a variation of colors to equal one just because I think it's prettier
1/2 lb fresh Asparagus ~ broken into pieces
2 Egg Yolks
1 ladle pasta water
1/2 container Shredded Parmesan Cheese ~ I personally prefer Asiago but I had Parmesan handy and NO you canNOT use the grated green can stuff
Fresh Cracked Pepper
Fill a pasta pot with water and a LOT of salt. The water should taste salty, I'm guessing 2-3 T of salt~I've never measured, sorry.
In a pan, add your bacon, garlic and red pepper flakes. A few cranks of the pepper mill. Cook until bacon is good and crispy and nicely browned. Add peppers and stir around a couple of minutes. You can turn off the heat and wait for the pasta to finish cooking at this point if you need to.
The water is boiling, add your pasta and give a stir. Throw your asparagus into the water and boil for about 2 minutes, should still have a little crunch left. Scoop the asparagus out and throw into pan with bacon and peppers, it stays floating on the top so it's not hard to get out with a slotted spoon. Turn the heat back on the bacon pan.
Your egg yolks are in a bowl, scoop out a ladle of water and pour into yolks. You are whisking the yolks as you add the water because you don't want to end up with cooked eggs.
Your pasta should be done. Drain your pasta but don't rinse. Add pasta to the bacon, toss. Add egg yolks and toss again. Takes about 1/2-1 minute to thicken. Turn off the heat. Add the cheese. Toss again, taste to see if you need some more pepper and serve.
See all the salt in the bottom of the pan.
Here is your bacon, pepper flakes and garlic. I took this photo like this so you can see how much we're talking about. I also put a few cranks of fresh pepper on top of the bacon. It's about layering the flavors with this dish and I like the peppery taste.
Here's your vegetables ready to go.
The cheese, gotta have the cheese. Lots of cheese..yum!
See how crispy the bacon is, add the peppers and give it a stir.
See, told you the asparagus would float on top.
The egg yolks have been whisked with the pasta water and is waiting to finish the dish.
Throw your asparagus in.
Add the pasta, give it a toss. Add the egg yolks, give another toss and cook until thickened.
Add the cheese. Don't be cheap with the cheese. A couple more cranks of fresh cracked pepper.
I sprinkled red pepper flakes on mine since I cut down for the kids but if you don't want spicy. Dig in!!
Tuesday, October 27, 2015
Oven Pancakes
I started Weight Watchers again. As in, I'm actually getting my butt to meetings and seeing a few pounds come off. Grudgingly coming off but the scale does move on occasion.
At any rate, I was not in the mood to cook dinner. These are a favorite for my kids so I opted to throw these together and remove a little butter and sugar. Guess what? The entire recipe is 13 points! If you made them in the little pans, that's only 3.25 per pan!!
Oven Pancakes
2 T Butter
4 Eggs
3/4 C skim Milk
3/4 C Flour
1 Apples peeled and thinly sliced ~ optional
Handful of berries ~ optional
1/4 T Sugar
1/4 t Cinnamon
Heat oven to 400. Place 1 T of butter in a 9 inch pan, you'll need two pans. Melt butter in heated oven. Remove pans, swirl melted butter, spray edges with cooking spray. Arrange apple slices or berries in bottom of pan.
Mix Eggs and Milk. Add flour. Combine well. Divide batter evenly and pour over fruit.
Mix Cinnamon and Sugar. Sprinkle half the mixture over each pan. Bake 20-25 minutes until puffed and golden brown. Serve immediately with butter and/or syrup.
Here's your ingredients.
I opted to use four 6" pans with 1/2 T of butter per pan so everyone could have their own flavor.
Whisk your wet ingredients. After they are mixed well, dump in flour and salt and whisk again. The batter is pretty runny, not like your typical pancake batter.
Pick your pleasure. We have two plain, one with blueberries and one with apples.
Divide your batter and sprinkle with cinnamon/sugar mixture. I decided after I took the photo to have apples and blueberries and threw a few in..that's why the photo doesn't match;)
Here they are puffed and almost finished in the oven.
Remove from oven, loosen with a spatula and transfer to plate.
Dinner is served! Enjoy!!
At any rate, I was not in the mood to cook dinner. These are a favorite for my kids so I opted to throw these together and remove a little butter and sugar. Guess what? The entire recipe is 13 points! If you made them in the little pans, that's only 3.25 per pan!!
Oven Pancakes
2 T Butter
4 Eggs
3/4 C skim Milk
3/4 C Flour
1 Apples peeled and thinly sliced ~ optional
Handful of berries ~ optional
1/4 T Sugar
1/4 t Cinnamon
Heat oven to 400. Place 1 T of butter in a 9 inch pan, you'll need two pans. Melt butter in heated oven. Remove pans, swirl melted butter, spray edges with cooking spray. Arrange apple slices or berries in bottom of pan.
Mix Eggs and Milk. Add flour. Combine well. Divide batter evenly and pour over fruit.
Mix Cinnamon and Sugar. Sprinkle half the mixture over each pan. Bake 20-25 minutes until puffed and golden brown. Serve immediately with butter and/or syrup.
Here's your ingredients.
I opted to use four 6" pans with 1/2 T of butter per pan so everyone could have their own flavor.
Whisk your wet ingredients. After they are mixed well, dump in flour and salt and whisk again. The batter is pretty runny, not like your typical pancake batter.
Pick your pleasure. We have two plain, one with blueberries and one with apples.
Divide your batter and sprinkle with cinnamon/sugar mixture. I decided after I took the photo to have apples and blueberries and threw a few in..that's why the photo doesn't match;)
Here they are puffed and almost finished in the oven.
Remove from oven, loosen with a spatula and transfer to plate.
Dinner is served! Enjoy!!
Sunday, February 1, 2015
Peanut Butter Hearts
You know the peanut butter blossoms that I made at Christmas. The ones with the Hershey kiss in the middle?? Well, we are going to get funky and put a heart shaped Dove in the middle for Valentine's Day!! These are such an easy cookie and they are sure to put a smile on someone's face.
Unwrap a bag of Dove Hearts so they are ready to go.
1/2 C Butter softened
1 Egg
1/2 C Peanut Butter
1/2 C Sugar
1/2 C Brown Sugar
Cream together. And then add...
1 1/2 C Flour
1/4 t Salt
3/4 t Baking Soda
1/2 t Baking Powder
Roll into small balls about the size of a medium gum ball. That is bigger than the ones that cost a penny and smaller than the quarter size. Basically you are going to have a bite size cookie when it cooks.
Roll in sugar. Put on pan and bake at 375 for about 7 minutes until bottom is lightly browned.
Immediately put on waxed paper and immediately push a Dove Heart in the center. You are not going to be able to move these for at least two hours because the heart will soften a bit. They need to completely cool before you package these.
These freeze well
Unwrap a bag of Dove Hearts so they are ready to go.
1/2 C Butter softened
1 Egg
1/2 C Peanut Butter
1/2 C Sugar
1/2 C Brown Sugar
Cream together. And then add...
1 1/2 C Flour
1/4 t Salt
3/4 t Baking Soda
1/2 t Baking Powder
Roll into small balls about the size of a medium gum ball. That is bigger than the ones that cost a penny and smaller than the quarter size. Basically you are going to have a bite size cookie when it cooks.
Roll in sugar. Put on pan and bake at 375 for about 7 minutes until bottom is lightly browned.
Immediately put on waxed paper and immediately push a Dove Heart in the center. You are not going to be able to move these for at least two hours because the heart will soften a bit. They need to completely cool before you package these.
These freeze well
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