Ingenious fingerpainting!

Cam LOVES to finger paint...but the worst part about it is always the clean up! So sadly to say he doesnt get to do it as often because mommy doesnt like to clean up the mess!!! 

VOILA!! Cam is happy again and so is mommy!! Fingerpainting....ON THE DISHWASHER DOOR!!!!!

OH man this is ingenious! Cam gets to play and make a mess while I clean up the kitchen...then when hes done...all I have to do is close the door and press start! TOO EASY!!!

Spring Fettuccine

I loved eating this! Cam did to...Aaron isn't a huge lemon fan but he liked it! 

See I told you he liked it!!

This is such a fun spring dish that was SO easy to make!

Ingredients

• Salt
• 1 pound fettuccine
• 1/2 pound thin asparagus, trimmed of tough ends cut into 1 inch strips
• 1/4 to 1/3 pound of thin green beans, a couple of handfuls
• 1 cup frozen green peas
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 3 tablespoons butter
• 1/2 cup finely chopped chives
• 2 cloves garlic, finely minced or grated
• 1/2 cup dry white wine, water or chicken broth
• 1 tablespoon Dijon mustard
• 2 Meyer lemons or 2 ripe organic lemons or 1/2 cup juice
• Pepper
• 2 cups mache or other baby lettuce

Preparation

Bring a large pot of water to a boil for pasta. Cook pasta to al dente according
to package, about 7-8 minutes. Slice asparagus in 1-inch pieces on an angle.
Cut beans into thirds, also on an angle. Midway through cooking the pasta,
add asparagus and beans to water so they cook 3-4 minutes in boiling water
 with the pasta. Add peas to the pot 1 minute before draining. Reserve about
1/2 cup starchy cooking water just before you drain the pasta.

Meanwhile, heat EVOO in pan and melt butter into it over low to medium-low
heat. Add chives and garlic and stir a minute or two. Then add wine/broth and
 gently reduce a couple of minutes more. Stir in Dijon and lemon juice and turn
off heat. Add to pasta and remaining starchy water and toss to coat evenly 1-2
minutes. Add some pepper to taste. Fold in baby lettuce and serve!

New England Clam Chowda!

Hubby's favorite! If he could he would eat this stuff everyday! Now dont get me wrong, I like it for what it is...but I leave out the clams in my half! I know I know...then its just chowda...but damn good chowda!

lol So here is a recipe for the clam chowder, if you wish to leave the clams out then use either veggie stock or seafood stock instead of the clam juice! I like to serve it with a little scallions and crumbled bacon on top..Mmm Mmm good!

INGREDIENTS

5 cans of minced clams

• 6 slices bacon, cubed
• 4 tablespoons unsalted butter
• 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
• 1 cup finely chopped onions
• 1 cup finely chopped celery
• 2 teaspoons minced garlic
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
• 2 cups heavy cream or half and half
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 teaspoons salt, or to taste
• green onions to garnish

Directions

Drain the clams of their juice and put to the side. (You will needhave about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) Set the clams and broth aside.

Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.

THIS IS VERY IMPORTANT!!! Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot and enjoy!

Bleu cheese stuffed burgers on Homemade onion rolls

There really is no recipe for this...just take your favorite burger recipe, make the patties really thin, stuff cheese in between them, cook and serve! This was honestly the best burger I've had...if not ever than definitely in a long while! The kicker was the buns honestly, that'll be another post!

Served alongside my "fried" onion rings 

See the wonderful flow of bleu cheese oozing out from the center of the burger! It really was quite amazing! Next time I think we are going to try it with pepperjack for Aaron and gouda for me! ;) 

Southwest Chimichangas

Still struggling to find any good mexican food up here i decided it was time for chimichangas! Since we don't eat meat but maybe once a week these are black bean, rice and corn. You could very easily add chicken or ground beef...but we like them like this! I used my own homemade wheat tortillas, but have fun in choosing a flavor for you! 

Ingredients

1 pouch ready-to-serve Mexican-style rice (uncle bens)

1 15 oz. can black beans, rinsed and drained
1 can petite diced tomatoes
1 cup shredded Mexican four-cheese blend
2 cups shredded chicken (optional)
10 (8-inch) soft taco-size flour tortillas
1 cup frozen corn

1  tbsp cumin

1 tbsp chili powder (to taste)

2 tsp paprika

non-stick spray

Toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, olives

Preparation

1. Heat rice according to package directions.
2. This is easy. Stir everything together! 
3. Spoon 1-2 tablespoons of filling on to each tortilla in the middle.
4. Lay out your tortilla after warming it up in the microwave to make it soft and pliable. You want it fairly warm, but not cooked. Place your filling across it sideways, leaving an inch and a half or two at each end. Make sure you don't fill it too much. Here you see a layer of cheese going on first.
 After filling, fold the sides as in the picture below. Notice below how the tortilla is folded tight to follow the contour of the filling - this is important to keep the ends from sticking out.While holding the sides down, fold the bottom flap up and tightly over the filling as in the picture below. You are doing this to make sure there aren't any air pockets inside by keeping the tortilla right against the filling.Next, fold the body of the food over and on top of the remaining flap on top. This is the best way to keep it from trying to unfold. Give it a couple of presses with your fingers to help set the shape.Turn the beast over. Place on baking sheet seam side down.

4. Bake at 400° for 15 to 20 minutes or until golden brown. Serve with desired toppings.




 To make ahead, prepare chimichangas as directed through Step 2; cover and chill 8 hours. Let stand at room temperature 30 minutes; bake as directed.

Easy Cheesy Mac N Cheese!

Yep, this is it. The staple food in my household! Cam loves it, I love it and Aaron loves it! Even though he was hard to convince him to try it because he lived by the blue box...but eventually he did and hasn't looked back! This has just the right ooey and the perfect amount of gooey! lol I always make a double batch because it is even better the next day! 

Ingredients

• 
  
  
  
  
  1 (8 ounce) package macaroni
  4 tablespoons butter
  4 tablespoons flour
  1 cup milk
  1 cup cream ( or half and half to save on calories)
  1/2 teaspoon salt
  fresh ground black pepper, to taste
  2 cups sharp cheddar cheese, shredded ( good quality is important!)
  1/2 cup breadcrumbs, buttered (optional)
• 
  
• 
  
  • Directions
  • Preheat oven to 400°F
  • Cook and drain macaroni according to package directions; set aside.
  • In a large saucepan melt butter.
  • Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  • Pour milk and cream in gradually; stirring constantly
  • Bring to boiling point and boil 2 minutes (stirring constantly).
  • Reduce heat and cook (stirring constantly) 10 minutes
  • Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
  • Turn off flame.
  • Add macaroni to saucepan and coat with cheese sauce
  • Transfer macaroni to baking dish coated with non stick (8X8 or 9X13 for double batch)
  • If using breadcrumbs sprinkle on top
  • Bake for 20 minutes or until top is golden brown if using bread crumbs
  
  
  (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
  
  

I use extra sharp white and yellow cheddar because the taste is outstanding! You can try any mixture of cheeses if you like. Pepperjack, monterrey jack, colby...Its up to you, I just prefer the sharpness of cheddar! And Ive found that usually 8 oz ends up being about 2 cups of cheese...but a lil more never hurt anybody!

Simply Delicious Pancakes

These are the staple breakfast in my house! You can add pretty much anything to them (chocolate chips ala Cam!) and they are always phenomenal!

I almost feel guilty labeling this as a recipe because its so simple! I like mine with a little blueberry butter and REAL maple syrup.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk (luke warm)
• 1 egg (room temperature)
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

And thats it! Ta-Da! Homemade pancakes..now hurry and enjoy while they're hot!

Fish and Chips

It was homesick friday and Aaron's request was fish and chips. (Mine was chicken fried steak!) So here are the results! I got somewhat of a web-redemption(ala Tosh.0) The first and only other time Ive ever tried to make these I ended up splattering hot oil all over my body and ended up with permanent scars now on my left arm, wrist, chest and leg! So needless to say Ive been a little hesitant to make it again! Well this time went great! The fish turned out amazingly, the fries were very crisp and best of all...NO INJURIES! I even served it up Pub style on newspaper! lol Along side of homemade tartar sauce and what a meal! 

Ingredients

For Fish and Chips:

• 4 small russet potatoes, washed
• 3 cups canola plus 2 teaspoons canola oil
• Salt and freshly ground black pepper
• Nonstick cooking spray
• 2 cups all-purpose flour, plus 1/2 cup for dredging
• 2 teaspoons baking powder
• 2 cups seltzer water
• 4 tilapia, haddock or cod fillets, each fillet sliced in 1/2

Directions

Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.

Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for Round 2 Recipe. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.

In a medium pot heat 3 cups of canola oil to 360 degrees F.

In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.

Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the fish in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.

Serve immediately with chips and tartar sauce on the side.