Guacamole Salad and Old Bay Baked Chicken

So here's what I made for dinner tonight....both are new versions of old recipes.

Guacamole Salad

(inspired by Stacey's version)

Ingredients:

2 ripe avocados diced up

1/4 finely diced Vidalia onion

3/4 cup grape tomatoes cut into fourths

1 can black beans (rinsed off and drained)

Juice from 2 lemons

1 teaspoon Kosher salt

1/2 package Guacamole seasoning

few sprigs of fresh cilantro and parsley (finely chopped)

**you can totally change up the amounts of each ingredient to your taste!

Directions:

1. Prepare all ingredients as stated in the list (chopping/dicing, etc.).

2. I saved my avocado pits (I heard they keep the avocados from turning brown).

3. Mix all ingredients together in a big bowl.

4. Cover and refrigerate until you are ready to serve.

Notes/Thoughts

*I made mine ahead of time so I can pull it out for dinner.

*I used Concord Foods brand Guacamole dip (MSG free) and Organic Eden brand black beans. I was happy to see that their cans' lining is BPA free.

*I made a little bit of mezza rigatoni pasta to go with this salad....loved it.

Old Bay Baked Chicken

(inspired by a recipe I saw and now can't find! classic!)

*As noted, although I was trying a new seasoning with a recipe I make all the time, you can use whatever spices you like and use the same directions.

Preheat oven: 350 degrees

Time: 1.5 hours or longer if you want

Ingredients:

2 whole chicken breasts, skin on, bone-in

2 tablespoons Old Bay seasoning

2 tablespoons salted butter (softened)

olive oil

4 cloves garlic sliced in half (8 total pieces)

1/2 -- 3/4 cup water or chicken stock

Directions:

1. Wash and pat dry chicken breasts. Mix Old Bay with butter to form your rub.

2. Slide fingers under skin to loosen. Rub chicken with the rub! (both under the skin and on the skin)

4. Puncture two holes in each chicken breast and insert garlic clove halves.

5. Using a heavy bottom, oven-proof pot (I have a generic version of a Le Creuset from TJ Maxx), heat a few tablespoons of olive oil. Lightly sear both sides of each chicken breast to lock in flavor. This should only take a few minutes, as you don't want to burn your seasoned chicken. Slide chicken breasts over, add chicken stock or water (don't dump directly over chicken), scrape up brown bits/seasoning with a wooden spoon and bring to a simmer quickly.

6. Add your lid and put in the oven.

7. Let it bake for 1.5 hours on 350 degrees. Let it sit on the stovetop for at least 15 minutes before serving. The meat should pull right off the bones.

Notes/Thoughts

*I loved this meal because I love baked or roasted chicken. It's moist and flavorful and yields a lot of chicken. Great for leftovers. (Scott prefers grilled skinless/boneless chicken breasts)

*You can easily (as I do often) use this same method and use different seasonings. I LOVE Crazy Jane's seasoning! You can also make a quick gravy out of the drippings and juice.

*I cooked mine for 2 hours in the oven and then let it sit for an hour on the stovetop. The meat pulled right apart.

Strawberry Picking and Freezer Jam

Strawberry picking this year was outstanding! The babes had an amazing time. Much different from last year when I had little guy in my pack. He loved roaming free, eating tons of strawberries and chasing his big sis! I love when our adventures turn out successfully.We picked the better part of 8 pounds of strawberries. The berries are smaller but sweeter this year. My girl searched for the biggest, and my little man was happy eating. Dropped berries were picked up (hay included) and shoved back in. I (and Grandma) totally enjoyed watching the two little ones having such a ball. There is something magical and wonderful about watching your children enjoying an experience as much as you did at their age. And, remembering it as if it were yesterday! (THanks mom for all those years out in the fields every June!) Mom would take us out of school one day every June to go pick strawberries and then send in a tray of chocolate covered strawberries the next day. There is nothing better than a hands-on experience to capture the pure essence of something. Strawberry picking definitely stimulates your senses!

This is Buddy the very BIG Mastiff. His birthday is in August and he will be two. Buddy is HUGE! Girly is 44 inches tall, so you can get some perspective on how big he is. She would have brought him home if she could. I told her one day when she has a farm, she can have a giant dog.

Evidence of lots of eating and laughing hard!

He would take a bite, drop it, pick it up (along with lots of straw) and try to continue eating it.

He would chase her to the ends of the earth....LOVES his big sis! I think she LOVES him too!

I’ve decided to try making Strawberry Freezer Jam. I looked through the many blogs I read (and their canning experiences). Inspired by tips and tools...here it goes. THIS POST made the most sense to me (thank you Erin!). I used the Sure Jell instructions and it was super easy.

Strawberry Freezer Jam

(recipe from Sure Jell package)

Ingredients:

1 pack of 12 (4 oz) Quilted Crystal Jelly Jars

1 Canning Funnel

4 cups sugar

1 box Sure Jell

2 cups mashed fresh strawberries

Directions:

1. Boil jars/lids 10 minutes to sterilize, set aside to dry

2. Cut up 2 cups of strawberries into little pieces

3. Mash with a pastry cutter until mushy

4. Pour 4 cups sugar into strawberry mash, stir and let sit for 10 minutes (stirred once or twice) smell is unreal!

5. Boiled 3/4 cup water with one package of Sure Jell, stirring constantly until dissolved

6. Poured into strawberry/sugar mixture, stirred for 3 minutes until mixed well

7. Used canning funnel and soup ladle to pour mixture into jars leaving 1/2 inch at top

8. Screwed lids on tightly

Wait 24 hours--Freeze

Notes/Thoughts

*smell after strawberries were mashed was unreal (intensely sweet!)

*took about 1 hour (while feeding little man)

*filled 12 (4 oz) jars exactly with 1/2 inch left at top

*really easy, not too much mess, other than bowls and pot

**just tasted it....it is very sweet and delicious...a little bit goes a long way!

The best little helper!

Buttermilk Cornbread

We LOVE this recipe! I recently made it for a BBQ and it was very well received. It will make your house smell unbelievable, and best of all it's super easy! Although I've changed it up a bit from the original recipe, I like to give credit where credit is due, so I've included the original link. It's a great site.

Buttermilk Cornbread

(adapted from this recipe)

I make this with Scott’s Favorite Chili and eat the leftovers with my coffee the next morning. This recipe is sweet and moist...goes great with BBQ too.

Preheat Oven: 400 degrees

Ingredients:

1 cup stone ground cornmeal

1 cup flour

1/2 cup sugar

3 teaspoons baking powder

1/2 cup salted butter (melted, but not hot)

2/3 cup buttermilk (lowfat works just fine)

2 eggs

spray oil (I like Pam olive oil spray)

Directions:

1. Preheat oven to 400 degrees. Spray a pie plate with Pam olive oil spray. Cut a circle out of parchment or wax paper and line bottom of plate.

2. In a medium bowl, whisk cornmeal, flour, sugar, and baking powder.

3. Pour in butter, buttermilk, and eggs, mix well.

4. Pour thick mixture into prepared pie plate.

5. Cook for about 20 minutes or until edges are slightly brown and center springs back when touched.

Notes/Thoughts

*I almost always use Land O Lakes Sweet Cream Salted butter, so I frequently leave salt out of recipes. I also don't like oil in my baked goods, so I substitute butter.

*I promise this recipe won't disappoint, and can be used in so many ways.

Scott's Favorite Chili and Buttermilk Cornbread

This is what we are having for dinner tonight. It might be Scott's favorite dinner (and there's plenty for leftovers for tomorrow's lunch) I've included where I found the original recipe that inspired me, but have changed them up enough to call them "adapted". Still like to give credit where credit is due.

Scott’s Favorite Chili

(adapted from this recipe)

This is one of Scott’s favorite meals. I pair it with cornbread (see recipe HERE), rice and a taco blend cheese. Layer the rice, cornbread, chili and cheese for a hearty meal. See notes/thoughts for a few tips.

Total Cooking Time: about 2 hours

Ingredients:

2 pounds 99% fat free ground turkey

1 box (32 oz) Pacific Beef Broth (I end up using 1/2 to 2/3 of it...freeze the rest)

2 cans or (16 oz total) tomato sauce (I use whatever I have on hand)

Batch One:

1 tablespoon onion powder

2 tablespoon garlic powder

1/2 teaspoon Kosher salt

1/4 teaspoon ground black pepper

Batch Two:

5 tablespoons red chili powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

1/4 teaspoon brown sugar

Batch Three:

1/8 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 teaspoons chili powder

1 teaspoon ground cumin

Directions:

(If you have all of your spices sitting out and a measuring spoon, it is super easy!)

1. In a large heavy pot, lightly brown ground turkey (use a dash of olive oil if needed to avoid sticking).

2. Add tomato sauce and beef broth, mix well, chopping up meat into small pieces with a wooden spoon. Bring to a slight boil, then turn down low.

3. Simmer, uncovered for one hour, stirring occasionally.

4. Add all ingredients from Batch One, stir and simmer for 30 minutes (I cover at this point).

5. Add all ingredients from Batch Two. Stir frequently for the next 20 mintues.

6. Add all ingredients from Batch Three, stir and cook for another 10 minutes.

7. Take off the heat....you are done!

Notes/Thoughts:

*This chili is really good, spicy but not too hot.

*I like Pacific brand broth because it doesn’t contain MSG. I pour about 1/2 to 2/3 of the box in. If my ground turkey looks dry after an hour, I pour a bit more in.

*If you look at the original recipe, I’ve changed it up a bit, but feel free to add/delete spices or ingredients....my goal was no MSG, low fat, tasty.

*Don’t be intimidated by all the spices....just set them out, post the recipe on the fridge. It takes 10 seconds to measure and dump the batches in.

*The three batches really build flavor!

*Try the cornbread with it....it’s outstanding!

*This makes a lot...good for lunch the next day.

*If it gets too dry during cooking, just gradually add in a bit more broth.

Good Morning Muffins

I recently gutted my kitchen. Pulled everything out of every cabinet and drawer....re-evaluated where things should go, edited, purged and put things back where they made better sense. Thinking about what we used regularly and what cabinets and drawers were easy to access for my little ones were key. Seeing what had expired long ago made me realize how wasteful and unorganized I've been. It was a for-sure eye opener. The result is a much edited kitchen, organized cabinets and a desire to meal-plan and cook healthier (and more often) for my family. My hope is to start recording my meal plans, referencing where I find my recipes and to keep notes on my thoughts as I cook. Without further ado.....here is a much requested recipe:

Good Morning Muffins

*requested by my husband

{Our favorite Kashi waffles are no longer available, so this is a blueberry muffin recipe that I changed up a bit for a new healthy breakfast staple.}

Preheat oven: 400 degrees

Cook for: 20-25 minutes

Yields: 12-15 muffins

Ingredients:

1 1/2 cups whole wheat flour

3/4 cup sugar

2 tsp baking powder

1/3 cup salted butter (softened)

1 egg

1/3 cup milk

1 cup blueberries (or anything else you might like!)

handful of mini-chocolate chips

Topping Ingredients:

1/3 cup sugar

1/3 cup whole wheat flour

1/4 cup salted butter (softened)

1 1/2 tsp cinnamon

(handful of crushed roasted almonds)

Directions:

1. Whisk wwflour, sugar and baking powder in a medium bowl.

2. Stir in butter, egg and milk. Should be nice and thick.

3. Fold in blueberries and chocolate chips.

4. Line muffin tins with paper cups, and fill about 3/4 full. (a bit fuller to make 12, less to make about 15)

5. In same bowl (now empty) mix topping ingredients well. (I make it without the almonds first so I can set a few aside for my littlest guy!)

6. Bake on 400 degrees for 20-25 minutes.

Notes/Thoughts:

*My attempt here was to use whole ingredients and add fiber and antioxidants. Each muffin has about 5+ grams of fiber.

*You can easily substitute the blueberries and chocolate chips for whatever else you like.

*I like King Arthur wwflour, Wyman's frozen Wild Blueberries, Land O Lakes Sweet Cream Salted butter, Nestle Chocolate Chips.

*Once cooled, place on a plate and cover with foil so they don't get soggy.

*They were a hit with everyone in our family. Little man is 16 months old so I left out the almonds on a few for him. Breakfast for 2 mornings for our family of 4.

Not a Robot

Thinking a lot about living with INTENTION, while trying not to take life too "seriously". Finding balance. Came across this song...love it. Especially for those of us who just need a reminder to enjoy everyday for what it is. Love the visual aspects in this clip....left me inspired.

http://www.youtube.com/watch?v=S_oMD6-6q5Y&feature=player_embedded

today

So much going on the past few days, and in the next few weeks to come. Summer has officially started in my mind, marked by lightning bugs, thunderstorms and alas....our GARDEN is in. Memories of my garden as a kid are some of the best and most influential that I can remember....so many lessons and visions came from the garden. My girl and I got dirty yesterday in our two 8 x 4 plots now that our deer fence has been rebuilt and new top soil has been added. We chose 19 varieties of herbs, flowers, fruits and vegetables. It was fun letting her pick where and what she wanted to plant. I'll have to post a more in-depth story of the "WHAT" and "WHERE" of our planting. I want to record what came back and some other details. Getting those seeds in is a huge deal, as the clock was ticking...and timing becomes important.

Life around here has been about organizing, re-budgeting, and thinking ahead a bit so we can enjoy today without worry. For me, it has also been about looking for all the positives and enjoying the next few months at home to the fullest...as the reality of going back to work sets in. The gifts I have been given and my experiences will most definitely influence my life back in the classroom . The gift of having children of my own, both a boy and a girl. Having a school-aged child, and the perspective that will give me. The love of photography, gardening and all things crafty...so many opportunities to share, so many possibilities.

Life around here has been about drops of milk and blueberry juice on the floor. Distinguishing the "nice" quiet moments from the, "why is it so quiet in the other room" moments. Sibling love and growth. Releasing my girl out into the world and then picking her up full of happiness. The ending of Preschool is bittersweet. Checking the calendar constantly because I can't remember anything that isn't written down. Planning vacations, reservations and ordering a new carrier for my boy. Realizing that certain things are NOT my job and letting them go. Running a little more, a little farther and dealing with a body that requires maintenance to stay healthy (and trimmer). Wanting to sew, setting aside special outfits and fabrics for quilting. Passing on what we no longer need, making room to live. Making room to THRIVE. Live is good!