Once I got hooked on food blogs, it's kind of hard to stop. There are SO many out there, with so many different tastes. Personally, the simpler the better for me. But while looking at this blog, I found this one and maybe because I work with high schoolers I want to support her, but it looks really good! I myself would like to try out a couple of her recipes (I mean, hey...it's all about chocolate, so why not?!)
I encourage you to find your inner food blogoholic...
Thursday, February 11, 2010
Wednesday, February 10, 2010
Someday...
Since I actually have a moment tonight (thanks to Chris being in class, Brandon at Royal Rangers and Caleb pre-occupied with "Over the Hedge"), I finally took a peak at the links I have for a little inspiration. What I found was this Chocolate Scone recipe from Tasty Kitchen. I don't currently have any chocolate chips or whipping cream, but I think at my next grocery store adventure, I'll have to pick some up! It just looks too yummy to pass up! Well, and it is chocolate...
Tuesday, February 9, 2010
Macaroni Salad
So the potato salad is on hold until I actually have TIME to do it - something that's rare during the week. Instead, I made this macaroni salad recipe that I found a couple years ago on this website. At the time, I was trying to find something that was easy and didn't have 132 ingredients. I really liked this one because it was somewhat sweet and didn't taste too much like I was just eating salad dressing.
Macroni Salad
3 cups dry elbow macaroni, cooked and well drained (or other type of pasta)
3 stalks celery, sliced or diced
1/2 - 1 red bell pepper, diced
4 green onions, sliced thin
1/2 cup black olives, sliced (optional - I didn't use any)
1 cup mayonnaise
1/2 cup fat-free Italian salad dressing
1/4 - 1/2 cup parmesean cheese
Cook macaroni until tender. Drain well. Rinse under cold water until cooled. Cut all veggies & set aside.
Mix mayo and Italian dressing until blended well. Add Parmesean cheese. Combine with veggies and enjoy!
**To be honest, I like this better the second day around. I also usually half this recipe, unless I'm making it for more than just my family. Chris isn't a huge macaroni salad fan, so it's usually just me & the boys eating it.
Macroni Salad
3 cups dry elbow macaroni, cooked and well drained (or other type of pasta)
3 stalks celery, sliced or diced
1/2 - 1 red bell pepper, diced
4 green onions, sliced thin
1/2 cup black olives, sliced (optional - I didn't use any)
1 cup mayonnaise
1/2 cup fat-free Italian salad dressing
1/4 - 1/2 cup parmesean cheese
Cook macaroni until tender. Drain well. Rinse under cold water until cooled. Cut all veggies & set aside.
Mix mayo and Italian dressing until blended well. Add Parmesean cheese. Combine with veggies and enjoy!
**To be honest, I like this better the second day around. I also usually half this recipe, unless I'm making it for more than just my family. Chris isn't a huge macaroni salad fan, so it's usually just me & the boys eating it.
Sunday, February 7, 2010
Chicken Crescent Rolls
Just in case anyone is wondering, NO I didn't get the potato salad made this weekend. It just got too busy. However, I do still want to make it! Hopefully sometime this week...
Tonight's dinner was from a recipe I got several years ago - long before we had the boys. At one time, Chris was playing on a basketball team at the Hoop with a few old college friends. Some of us wives would hang out during their games and at one point, we decided it'd be fun to exchange recipes! That is where I got this one from. I apologize that the measurements are pretty non-existent, but you can easily figure out just how much of what you'll need. It's a very easy recipe that tastes really good. I apologize that there's no picture either - it just happened that my camera battery needed to be charged.
Chicken Crescent Rolls
1 pkg crescent rolls
1 can of chicken (or the meat from 1-2 chicken breasts)
1/4 pkg of cream cheese
1-2 Tbsp milk
Shredded pepper jack cheese
Bacon bits
Butter, melted
1/4-1/2 cup bread crumbs
Take the crescent rolls and unroll from the package. Take two triangles and put together to make one rectangle. There should be four rectangles in a package. Make sure the middle seams are securely together.
Combine chicken, cream cheese, milk and bacon bits. Stir well together and place in the center of each crescent roll rectangle. Top with pepper jack cheese. Fold over and press edges to enclose the crescent roll. Roll in a bowl with the melted butter, then roll in a bowl of breadcrumbs. Bake as directions on crescent roll package call for.
This would be an easy recipe to add your own taste to it - Chris really likes the bite of the pepper jack cheese and I like the flavor of the bacon bits. It's very mild, however, when baked.
Tonight's dinner was from a recipe I got several years ago - long before we had the boys. At one time, Chris was playing on a basketball team at the Hoop with a few old college friends. Some of us wives would hang out during their games and at one point, we decided it'd be fun to exchange recipes! That is where I got this one from. I apologize that the measurements are pretty non-existent, but you can easily figure out just how much of what you'll need. It's a very easy recipe that tastes really good. I apologize that there's no picture either - it just happened that my camera battery needed to be charged.
Chicken Crescent Rolls
1 pkg crescent rolls
1 can of chicken (or the meat from 1-2 chicken breasts)
1/4 pkg of cream cheese
1-2 Tbsp milk
Shredded pepper jack cheese
Bacon bits
Butter, melted
1/4-1/2 cup bread crumbs
Take the crescent rolls and unroll from the package. Take two triangles and put together to make one rectangle. There should be four rectangles in a package. Make sure the middle seams are securely together.
Combine chicken, cream cheese, milk and bacon bits. Stir well together and place in the center of each crescent roll rectangle. Top with pepper jack cheese. Fold over and press edges to enclose the crescent roll. Roll in a bowl with the melted butter, then roll in a bowl of breadcrumbs. Bake as directions on crescent roll package call for.
This would be an easy recipe to add your own taste to it - Chris really likes the bite of the pepper jack cheese and I like the flavor of the bacon bits. It's very mild, however, when baked.
Friday, February 5, 2010
The Ultimate Potato Salad
Lately, we've been seeing some sunshine here and there, and since it's been mild and beautiful, it just makes me think ahead to spring and summer. Which, in turn, makes me think of the most amazing potato salad! Since I recently purchased some red potatoes, I may start this tonight, with hopes of munching on it tomorrow. :-)
Nana's Potato Salad
8 med. red potatoes
8 eggs, hard-boiled
2 Cups mayo
1 Tbsp. finely shredded onion
1 Tbsp. mustard
3 Tbsp. sweet relish
Salt & pepper to taste
Boil the potatoes for 20-30 minutes. When cooled, peel and cut into small pieces. Boil eggs and chop when cooled. Stir the two together. In a separate bowl, combine remaining ingredients. Mix everything together, and chill in the fridge for several hours, or overnight.
I will half this recipe, and trust me, it tastes WAY better when left overnight. (Even though I will likely steal a few spoonfuls after making it anyway).
Nana's Potato Salad
8 med. red potatoes
8 eggs, hard-boiled
2 Cups mayo
1 Tbsp. finely shredded onion
1 Tbsp. mustard
3 Tbsp. sweet relish
Salt & pepper to taste
Boil the potatoes for 20-30 minutes. When cooled, peel and cut into small pieces. Boil eggs and chop when cooled. Stir the two together. In a separate bowl, combine remaining ingredients. Mix everything together, and chill in the fridge for several hours, or overnight.
I will half this recipe, and trust me, it tastes WAY better when left overnight. (Even though I will likely steal a few spoonfuls after making it anyway).
Monday, February 1, 2010
Taco Soup & Guacamole (no, not combined)
Tonight's dinner was brought to you by the letter.....oh wait! Wrong channel! ;-)
Taco Soup (thanks to my amazing friend Sarah who first introduced this to me when she brought it to me after having had Brandon)
1 lb ground beef
2 1/2 cups water
1 can corn (drained)
1 can kidney beans (drained & rinsed)
1 packet taco seasoning
chopped onion (about 1/4 - 1/2 cup)
Cook and drain the meat. Combine all ingredients in a large pot and simmer until warm enough to eat! Top with sour cream and/or taco chips and/or frito chips...whatever!
Green-Green Guacamole (I used this recipe at kraft.com)
This recipe was actually what I used on my first attempt at guacamole, back a couple months ago. The second time around I didn't have any cream cheese so I used sour cream and I don't remember what else. I definetly like this recipe better - it's a bit more mild and creamy. Although I didn't mix it a ton so it was fairly chunky! Very yummy, nonethesless!
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