handmade, inspiration, stationery, design, organization, family life, what i love wednesday
Wednesday, February 29, 2012
What I Love Wednesday {No. 57}
alert: this is a very special edition of what i love wednesday
so please pay close attention...
they help me stay organized (and that's a pretty tough job!)
me shopping her lovely booth at the summer queen bee market
-thank you pleated poppy for snapping this pic :)
starting today they are having a pre-sale. if they don't sell 200 planners this pre-sale they will have to close their doors.
i love Emmy and her wonderful family. and you know i love her handmade planners.
i hope Much Ado About You can continue. will you help?
xoxo,
krystina
Tuesday, February 28, 2012
Pretty Clever {No. 17}
this
inspired
this:
a new print in the shop :)
the story goes like this, the surfer guy recommended this band to me, namely this song. i didn't like it at all at first! haha. well you may not like it at first either, you may already love it. it definitely grew on me. i love it. it's fun to dance to with the whole family! so as the story goes, we moved to a new town and it's different here, i am trying to make some friends (read this post for that story). i was having a tough time. then i remembered this song. so i made this print for the surfer guy for Christmas.
it was his favorite gift :)
thank you Edward Sharpe for inspiring this print and creating
such a fun upbeat song that touches my heart.
so many things inspire us to create. what has inspired you lately?
i can't wait to see your clever DIYs today!
please link up :)
xoxo,
krystina
Monday, February 27, 2012
This Week's Dinner Menu {week 4}
yay! week 4 of the weekly dinner planner :) i am having so much fun trying new recipes and sharing them with you! i also have noticed we are saving a lot of money at the grocery store, because we're planning ahead. i hope your family is enjoying it too!
this week is an easy week with tasty family dishes that are healthy too :)
Minestrone with Collard Greens and White Beans
Prep Time 25 minutes
Total Time 40 minutes
Serves 4
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
2 cans (19 ounces each) white beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, in juice
Grated Parmesan, for serving (optional)
Directions
In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.
Image and recipe source: Everyday Food, October 2007
Sloppy Joe Casserole
PREP TOTAL TIME SERVINGS
15 min 50 min 4
Ingredients:
1 lb lean (at least 80%) ground beef
1/2cup sliced green onions (8 medium)
1 can (15.5 oz) sloppy joe sauce
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 can (6 oz) Pillsbury® Golden Layers® refrigerated flaky biscuits (5 biscuits)
Directions
1. Heat oven to 375°F. In 12-inch skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2. Stir in sloppy joe sauce and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated. Spoon mixture into ungreased 1- to 1 1/2-quart casserole.
3. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.
4. Bake uncovered 15 to 20 minutes or until biscuits are deep golden brown.
tips:
This family favorite casserole comes together in a snap, so keep the ingredients on hand for those nights when you need to get dinner on the table quickly.
You can use 1 1/2 cups thawed Green Giant® frozen corn in place of the canned corn.
When the casserole is done, sprinkle it with 1/4 cup of finely shredded Cheddar cheese and return it to the oven for 3 minutes to melt the cheese.
When the casserole is done, sprinkle it with 1/4 cup of finely shredded Cheddar cheese and return it to the oven for 3 minutes to melt the cheese.
Image and Recipe Source: Betty Crocker, January 2011
Tex-Mex Beef Enchiladas
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Prep Time 1 hour
Total Time 1 hour 20 minutes
Serves 4
Tex-Mex Beef Enchiladas
Prep Time 1 hour
Total Time 1 hour 20 minutes
Serves 4
Ingredients
2 tablespoons olive oil
1/4 cup all-purpose flour (spooned and leveled)
1 can (14 1/2 ounces) reduced sodium chicken broth
1 1/2 tablespoons chili powder
1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
Coarse salt and ground pepper
8 corn tortillas (6-inch)
1 1/2 cups shredded cheddar cheese (6 ounces)
1/4 cup chopped cilantro
Directions
Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
Any flatbread can be used—I used packaged Naan, which is a traditional Indian flatbread, and which I happened to have in my fridge after a huge trip to a huge supermarket in Tulsa a couple of weeks earlier, and which makes splendid pizza. Which, which, which.
This is one of those throw-together things you can do when your daughter has a slumber party, your mother-in-law drops by for a glass of wine, or you feel like eating pizza and you don’t want to make pizza dough. Dress ‘em up or dress ‘em down as required.
(Flatbreads like these keep really well in the freezer. I just stick the unopened packages in large Ziplocs to give them extra protection. They don’t take long to thaw—easy as pie!)
Ingredients
Naan
Jarred marinara sauce
Jarred olives
Jarred pesto
Roasted vegetables
Sliced Mozzarella
And you can add as many other toppings as your heart leads you.
Sliced pepperoni
Crumbled cooked Italian sausage
Slices of roasted bell peppers: red, green, yellow
Grilled pineapple
Canadian bacon
Thinly sliced red onion
Crumbled Feta cheese
Arugula or other greens (sprinkle on after removing pizza from oven)
Parmesan shavings
Stick ‘em back into the oven just long enough for the toppings to bubble up and the flatbread to crisp just a bit.
This is one of those throw-together things you can do when your daughter has a slumber party, your mother-in-law drops by for a glass of wine, or you feel like eating pizza and you don’t want to make pizza dough. Dress ‘em up or dress ‘em down as required.
(Flatbreads like these keep really well in the freezer. I just stick the unopened packages in large Ziplocs to give them extra protection. They don’t take long to thaw—easy as pie!)
Naan
Jarred marinara sauce
Jarred olives
Jarred pesto
Roasted vegetables
Sliced Mozzarella
And you can add as many other toppings as your heart leads you.
Sliced pepperoni
Crumbled cooked Italian sausage
Slices of roasted bell peppers: red, green, yellow
Grilled pineapple
Canadian bacon
Thinly sliced red onion
Crumbled Feta cheese
Arugula or other greens (sprinkle on after removing pizza from oven)
Parmesan shavings
Then everybody just builds the pizza to their soul’s content. This had a bunch of pesto on the crust as the sauce, then the veggies and cheese on top.
Stick ‘em back into the oven just long enough for the toppings to bubble up and the flatbread to crisp just a bit.
Images and recipe source: Pioneer Woman, February 2012
Baked Penne with Chicken and Sun-Dried Tomatoes
Baked Penne with Chicken and Sun-Dried Tomatoes
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
Prep Time 35 minutes
Total Time 1 hour
Serves 8
Ingredients
6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)
Directions
Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Image and recipe source: Everyday Food, March 2009
Fish Tacos
Adding beer to the batter will help the fish for these tacos fry up golden brown.
Ingredients
1 1⁄2 cups shredded green cabbage2 limes (1 cut into wedges)
1 1⁄2 tbsp. kosher salt, plus more to taste
2 cups flour
1⁄2 cup cornstarch
1 12-oz. bottle dark beer
1 egg
Canola oil, for frying
1 lb. boneless, skinless red snapper, cut into 1 1⁄2" strips
2 tsp. chili powder
16 corn tortillas
1⁄4 red onion, thinly sliced
4 sprigs cilantro, chopped
1 tomato, cored and chopped
Sour cream or crema
Mexican hot sauce
Directions
1. In a bowl, combine cabbage and juice of 1 lime; season with salt, to taste; chill. In another bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter.
2. Pour oil into a 5-qt. Dutch oven to a depth of 2"; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.
3. Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce. Repeat.
SERVES 4
A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.
Prep Time 30 minutes
Total Time 30 minutes
Serves 4
Ingredients
1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half
Directions
Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
have a lovely week!
xoxo,
krystina
Friday, February 24, 2012
InstaFriday
lost my computer for a few days to the apple store
it needed a new graphics card.
needless to say i had a strange week;
short as far as iPhone photos...
a stop at "Moo Express" Mr. Boy calls it.
when he was 1 he thought pandas looked like cows and he called cows moo
well, because that's what they say.
he owns a giant stuffed panda so aptly named "Moo" :)
i believe my fortune is true. yes?
oh happy day. computer is home safe and sound and all fixed.
a lovely weekend we had.
we spent one day in Julian and the other
in Old Town. This is the road leaving Julian.
oh mom's pie was soooo very good!
how was your week?
xoxo,
krystina
Thursday, February 23, 2012
February Group Sponsor Love
please take a moment to stop by one of the cutest shops
- we love citrus -
i love these goodies. great for parties, the home, and for gifts :)
..........
-Citlalli
Wednesday, February 22, 2012
What I Love Wednesday {No.56}
i am love, love, loving organization...
next week i will share a special treat on WILW on the one thing that keeps me super organized, so be sure to check it out!
did you know we had exactly 55 linkies last week for what i love wednesday #55?!! yay!
let see if we can get 56 linkies today!
my mind is completely obsessed with every possible way to store, organize,
file, and compartmentalize my life at the moment.
font is snell roundhand
did you know we had exactly 55 linkies last week for what i love wednesday #55?!! yay!
let see if we can get 56 linkies today!
xoxo,
krystina
Tuesday, February 21, 2012
Sponsor Love {Sassy Lemonade}
They were either a #1 hit or what I was listening to back when.
1. It’s my Party and I’ll Cry if I want to by Lesley Gore
2. 50 ways to leave your Lover by Paul Simon was the #1 song in the US, when I was born.
3. Jessie’s Girl by Rick Springfield
Would listen to this song over and over till my Father took the tape away. HA!
4. Papa don’t Preach by Madonna - Majority of my 80's consisted all things Madonna
5. I'll be Loving you Forever By New Kids on the Block
NKOTB was my First Concert when I was 14 in Seattle!
6. Sabotage by Beastie Boys from my Middle School Days
7. Jump Around by House of Pain my High School Days
8. WannaBe by Spice Girl was #1 song on my 21st Birthday
9. Check on it by Beyoncé feat. Slim Thug was #1 song on my 30th Birthday
10. Someone like you by Adele
Right now Love all Adele's Songs, this is My Favorite.
.........
Happy Birthday Shannon!!
stop by sassy lemonade's shop today,
and leave your comments here to wish her a happy birthday.
what a fun way to celebrate with a upbeat birthday playlist ;)
enjoy the music player above.
xoxo,
krystina
Pretty Clever {No. 16} with guest Stacy Lynn
DIY recycled tee shirt scarf.
This is a great project to do with kids and a great way to recycle those old t-shirts!
All you need is one t-shirt and a pair of scissors! There is no sewing involved and they only take about 10 minutes to make! Enjoy!
step three: Stretch and pull each strip so it sort of turns into a "noodle".
These are so fun to make and great to give away. They are comfy to wear...
just like your favorite t-shirt!
Thanks for reading!
stacy lynn
Thanks for reading!
stacy lynn
............
Stacy is one of my favorites! i love her style!
i have posted her several times on what i love wednesday
she's a hit at the queen bee markets and all the boutiques
i've had the pleasure of being a vendor with her at :)
she is super sweet and hilarious, she cracks me up!
so please stop by her shop today, she also makes lovely wares!
and don't forget to share your DIYs! i can't wait to see :)
xoxo,
krystina
Monday, February 20, 2012
This Week's Dinner Menu {week 3}
i wanted to plan my recipes to make family life easier and
i decided to share each week's dinner menu with you.
these are recipes from old magazines and recipes from all around the internet.
this week includes some fun recipes that i hope are new to you!
most of these are new for our family to try.
i would love to hear how your family liked them.
if you use cozi menu planner click here for instructions
(you will want to click on the link to each individual recipe to be able to add it to cozi)
and if you're an email subscriber to my blog you just got a week's worth of
meals delivered to your inbox! yay!!
Prep Time: 20 min
Cook Time: 15 min
Ingredients:
2 medium red bell peppers, halved and seeded
1 1/2 pounds chinese eggplant, cut into 1/2-inch-thick slices
1 medium sweet onion, cut into 8 wedges
1 pint cherry tomatoes
1/2 teaspoon freshly ground black pepper, divided
3 Tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1 Tablespoon white wine vinegar
1/2 teaspoon granulated white sugar
2 cloves garlic, minced
12 oil-cured olives, pitted and halved (optional)
1/4 cup fresh small basil leaves, chopped
1 Tablespoon finely chopped fresh chives
meals delivered to your inbox! yay!!
Grilled Vegetable Salad
Cook Time: 15 min
Ingredients:
2 medium red bell peppers, halved and seeded
1 1/2 pounds chinese eggplant, cut into 1/2-inch-thick slices
1 medium sweet onion, cut into 8 wedges
1 pint cherry tomatoes
1/2 teaspoon freshly ground black pepper, divided
3 Tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1 Tablespoon white wine vinegar
1/2 teaspoon granulated white sugar
2 cloves garlic, minced
12 oil-cured olives, pitted and halved (optional)
1/4 cup fresh small basil leaves, chopped
1 Tablespoon finely chopped fresh chives
Directions:
1. Preheat grill to medium-high heat.
1. Preheat grill to medium-high heat.
2. In a large bowl, combine peppers, eggplant, onion & cherry tomatoes. Drizzle with 1 Tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
3. Place bell peppers and onion on grill rack coated with cooking spray. Grill until they become slightly charred, then turn and grill the other side. Add eggplant to the grill and do the same. As veggies finish grilling, remove them to a platter. Place tomatoes in a grill basket and toss until they are lightly charred, about 5 minutes. Remove to platter.
4. Slice bell peppers; place peppers and all other grilled vegetables in a bowl.
5. Combine 1/4 teaspoon salt, vinegar, sugar and garlic. Slowly whisk in 2 Tablespoons oil. Drizzle dressing over veggies and toss.
6. Remove vegetables to a platter; add olives (if using), and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil and chives.
Tips:
*Chinese eggplant is the long, skinny type. This is easiest to grill for this recipe since the slices are bite-sized pieces.
*Multi-colored cherry tomatoes make this dish even more colorful!
Yield: 8 servings
Image and recipe source: Recipe Girl September 2009
Spicy Dr. Pepper Shredded Pork
Prep Time: 5 Minutes
Tips:
*Chinese eggplant is the long, skinny type. This is easiest to grill for this recipe since the slices are bite-sized pieces.
*Multi-colored cherry tomatoes make this dish even more colorful!
Yield: 8 servings
Image and recipe source: Recipe Girl September 2009
Spicy Dr. Pepper Shredded Pork
Cook Time: 6 Hours
Servings: 18
Ingredients
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Ingredients
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Preparation Instructions
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
Image and recipe source: The Pioneer Woman March 2011
Loaded Baked Potato Soup
Serves 6
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.
Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
Image and recipe source: Disneyland's Carnation Cafe
Asian Chicken Burgers
Ingredients
Cooking spray
1 small carrot
1 small red onion, halved
1 pound ground chicken
1/4 cup panko (Japanese breadcrumbs)
1/4 cup hoisin sauce
1 tablespoon grated peeled ginger
4 teaspoons low-sodium soy sauce
3 teaspoons hot Asian chili sauce, such as sambal oelek
8 ounces white mushrooms, thinly sliced
2 teaspoons toasted sesame oil
Juice of 1 lime
4 whole-wheat sesame hamburger buns
Loaded Baked Potato Soup
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.
Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
Image and recipe source: Disneyland's Carnation Cafe
Asian Chicken Burgers
Cooking spray
1 small carrot
1 small red onion, halved
1 pound ground chicken
1/4 cup panko (Japanese breadcrumbs)
1/4 cup hoisin sauce
1 tablespoon grated peeled ginger
4 teaspoons low-sodium soy sauce
3 teaspoons hot Asian chili sauce, such as sambal oelek
8 ounces white mushrooms, thinly sliced
2 teaspoons toasted sesame oil
Juice of 1 lime
4 whole-wheat sesame hamburger buns
Directions
Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.
Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl.
Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.
**Serve with homemade potato chips and avocado ranch dip - recipes follow**
Image by Antonis Achilleos. Recipe by Food Network Magazine
Homemade Potato Chips and
Avocado Ranch Dip
1/4 cup olive oil
sea salt
Directions
Preheat oven to 400° F. Using a mandoline or vegetable peeler, shave potatoes into very thin slices. Lay slices onto parchment-lined baking sheets. Brush lightly with olive oil on both sides and sprinkle lightly with sea salt.
Bake at 400° F for 15 minutes or until potatoes start to turn golden on one side. Flip the slices and continue baking for another 7-10 minutes. Flip again and bake until potatoes are golden brown and crisp, another 5-10 minutes. Cool slightly and serve warm or cool completely and store in airtight container.
Makes 6 cups potato chips
Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.
Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl.
Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.
**Serve with homemade potato chips and avocado ranch dip - recipes follow**
Image by Antonis Achilleos. Recipe by Food Network Magazine
Homemade Potato Chips and
Avocado Ranch Dip
For Baked Potato Chips:
Ingredients
2 pounds potatoes1/4 cup olive oil
sea salt
Directions
Preheat oven to 400° F. Using a mandoline or vegetable peeler, shave potatoes into very thin slices. Lay slices onto parchment-lined baking sheets. Brush lightly with olive oil on both sides and sprinkle lightly with sea salt.
Bake at 400° F for 15 minutes or until potatoes start to turn golden on one side. Flip the slices and continue baking for another 7-10 minutes. Flip again and bake until potatoes are golden brown and crisp, another 5-10 minutes. Cool slightly and serve warm or cool completely and store in airtight container.
Makes 6 cups potato chips
For Avocado Ranch Dip:
Ingredients
2 avocados
1 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh flat-leaf parsley, minced
1 teaspoon dried dill
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
chips and vegetables for dipping
Directions
Peel and mash avocados. Mix avocados with Greek yogurt and lemon juice. Stir in chives, parsley, dill, onion powder, garlic powder and salt. Serve with homemade potato chips, pita chips or fresh vegetables for dipping.
Makes 3 cups.
1 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh flat-leaf parsley, minced
1 teaspoon dried dill
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
chips and vegetables for dipping
Directions
Peel and mash avocados. Mix avocados with Greek yogurt and lemon juice. Stir in chives, parsley, dill, onion powder, garlic powder and salt. Serve with homemade potato chips, pita chips or fresh vegetables for dipping.
Makes 3 cups.
Image and recipe source: Food for my Family
Black Bean Burrito With Carrots,
Zucchini And Cilantro
The key to this satisfying vegetarian burrito is a well-spiced mix of colors and textures, rounded out with chopped cilantro and plenty of melted Monterey Jack.
Ingredients
1 (15-ounce) can black beans, rinsed and drained
1 medium carrot, chopped
1 medium zucchini, chopped
2 green onions, white and tender green parts, thinly sliced
1/2 cup coarsely grated Monterey Jack
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon ground cumin
2 teaspoons ground coriander
4 large flour tortillas
Directions
1. Preheat the oven to 375F and put a baking dish on the middle rack. Prep the beans, carrot, zucchini, onions, cheese and cilantro.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the carrots, zucchini and half the green onions. Leave them alone to brown on one side, 2-4 minutes. Sprinkle in the cumin and coriander. Cook, stirring occasionally, until the spices are toasted and the vegetables soften, 3-5 minutes.
3. Add the black beans and 1/4 cup of water, and simmer the vegetables until most of the water is gone, 2-4 minutes. Remove the pan from the heat.
4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.
5. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.
6. Put the burritos side by side in the baking dish. Cook them for 10 minutes, until the tortillas toast and the filling is heated through. Mix together the remaining cheese and green onions. Remove the burritos from the oven and sprinkle the cheese and green onion mixture over the burritos. Put them back in the oven for another 5 minutes or so, until the cheese melts.
Soba Bowls
Yields: 4
Ingredients
1/4 cup high-temperature cooking oil, such as safflower orcanola
About 1/2 pound shitake mushrooms, thinly sliced
About 1/4 pound maitake (hen of the woods) mushrooms, thinly sliced
2 carrots, peeled and cut into matchsticks
1 large parsnip, peeled and cut into matchsticks
2 medium leeks, trimmed and cut into matchsticks, washed and well drained
2 inches fresh ginger root, peeled and grated
3 to 4 cloves of garlic, thinly sliced
1 red Fresno chili pepper, halved, seeded and thinly sliced
Salt and black pepper
2 quarts chicken or vegetable stock
4 to 6 tablespoons Tamari sauce, to taste
1/4 pound enoki mushrooms, separated
1 package soba or 1/2 pound whole wheat spaghetti or thin spaghetti
Chopped shiso leaf or cilantro, for garnish
Chopped scallion greens, for garnish
Preparation
Heat oil in a soup pot or Dutch oven over medium-high to high heat. Add shitake and maitake mushrooms. Brown mushrooms until nutty and fragrant then add vegetable matchsticks, ginger, garlic and chili; season lightly with salt and liberally with black pepper. Stir-fry a minute or 2 then add stock and bring soup to a boil. Season with 4-6 tablespoons of Tamari. Add soba or spaghetti and cook to just tender. Stir in enoki.
Using tongs, fill bowls with noodles, mushrooms and vegetables. Ladle broth over top and garnish. Serve with chopsticks and a large spoon for slurping.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 6
Ingredients
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Black Bean Burrito With Carrots,
Zucchini And Cilantro
Ingredients
1 (15-ounce) can black beans, rinsed and drained
1 medium carrot, chopped
1 medium zucchini, chopped
2 green onions, white and tender green parts, thinly sliced
1/2 cup coarsely grated Monterey Jack
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon ground cumin
2 teaspoons ground coriander
4 large flour tortillas
Directions
1. Preheat the oven to 375F and put a baking dish on the middle rack. Prep the beans, carrot, zucchini, onions, cheese and cilantro.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the carrots, zucchini and half the green onions. Leave them alone to brown on one side, 2-4 minutes. Sprinkle in the cumin and coriander. Cook, stirring occasionally, until the spices are toasted and the vegetables soften, 3-5 minutes.
3. Add the black beans and 1/4 cup of water, and simmer the vegetables until most of the water is gone, 2-4 minutes. Remove the pan from the heat.
4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.
5. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.
6. Put the burritos side by side in the baking dish. Cook them for 10 minutes, until the tortillas toast and the filling is heated through. Mix together the remaining cheese and green onions. Remove the burritos from the oven and sprinkle the cheese and green onion mixture over the burritos. Put them back in the oven for another 5 minutes or so, until the cheese melts.
Soba Bowls
Yields: 4
Ingredients
1/4 cup high-temperature cooking oil, such as safflower orcanola
About 1/2 pound shitake mushrooms, thinly sliced
About 1/4 pound maitake (hen of the woods) mushrooms, thinly sliced
2 carrots, peeled and cut into matchsticks
1 large parsnip, peeled and cut into matchsticks
2 medium leeks, trimmed and cut into matchsticks, washed and well drained
2 inches fresh ginger root, peeled and grated
3 to 4 cloves of garlic, thinly sliced
1 red Fresno chili pepper, halved, seeded and thinly sliced
Salt and black pepper
2 quarts chicken or vegetable stock
4 to 6 tablespoons Tamari sauce, to taste
1/4 pound enoki mushrooms, separated
1 package soba or 1/2 pound whole wheat spaghetti or thin spaghetti
Chopped shiso leaf or cilantro, for garnish
Chopped scallion greens, for garnish
Preparation
Heat oil in a soup pot or Dutch oven over medium-high to high heat. Add shitake and maitake mushrooms. Brown mushrooms until nutty and fragrant then add vegetable matchsticks, ginger, garlic and chili; season lightly with salt and liberally with black pepper. Stir-fry a minute or 2 then add stock and bring soup to a boil. Season with 4-6 tablespoons of Tamari. Add soba or spaghetti and cook to just tender. Stir in enoki.
Using tongs, fill bowls with noodles, mushrooms and vegetables. Ladle broth over top and garnish. Serve with chopsticks and a large spoon for slurping.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 6
Ingredients
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
xoxo,
krystina
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