Make it a Fiesta!!!

This week we are having Chicken Enchiladas, re fried beans and Spanish Rice. I thought maybe we could spice it up a little with one of my favorite desserts in the world....sopapillas.

These are puffy pastries that you can dip in berry sauce, chocolate, vanilla ice cream or sprinkle with powdered sugar.

Usually these tasty treats are made from a dough recipe but we like things simple in this house. :)

My mom taught us how easy this is...and then took care of us when we ate so many we got sick!

Easy Sopapillas

1 tube of crescent rolls

Frying Oil

Dips of your choice

Heat oil till its extremely hot. (Because I like technical terms)

Unfold crescent rolls and separate. Take individual crescent rolls and fold over to form a triangle. Place in oil with a spatula. (It will bubble so be careful!)

When puffy and golden brown, remove and let drain on a paper towel.

Serve while warm!

Menu Plan Monday: 2 meats- 4 meals!

I have decided to make two major meats this week and make four meals out of them. Hopefully this will save me some time and sanity! :) I am also excited to be fixing one of my favorite salads this week. I am hoping that eating foods that really sound good to me will save me some morning sickness grief....happy eating y'all!


Monday: Pot Roast, roasted carrots and potatoes, green beans, hot rolls

Tuesday: Boulevard salad (recipe below)

Wednesday: Roast chicken, mixed veggies, cheddar biscuits

Thursday: Hot roast beef sandwiches with mashed potatoes, salad

Friday: Pizza Night!

Saturday: Leftover night- Mama is too sick to cook!

Sunday: Chicken enchiladas, Re fried beans, Spanish rice

My family used to have a favorite restaurant called "The Boulevard" when I was growing up. Since then, it has long gone out of business but I have tried to recreate my favorite dish. It just so happens that it is delicious and easy. The combination of the hot stir fry, melted cheese and the crunch of the cool lettuce is a great combination!! I hope you love it as much as my family does!!

The Boulevard Salad

1 bag of frozen teriaki chicken stir fry (I get the one with the chicken included)
1 head of lettuce
1 bag of mozzarella cheese
Asian noodles

Fix the bag of stir fry as directed on package including the sauce.

Meanwhile on a plate, make a bed of lettuce. Sprinkle a generous amount of cheese on top of the lettuce.

When stir fry is cooked spoon ion top of the lettuce and cheese.

Sprinkle the top with Asian noodles and serve while hot.

Menu Plan Monday: Comfort food ....still!

I am afraid that I am still in comfort food mode so its not alot of variety this week! If fact, I am thankful that my family is good with all the foods that I am wanting right now!! I hope to be able to try new things soon but until then it looks like I eat what I can :) Happy Eating Y'all!!

Monday: Grilled tomato and cheese's, baked fries, peas

Tuesday: Ham potato cheddar soup, fresh bread, salad

Wednesday: Breakfast for dinner- French toast, bacon and scrambled eggs

Thursday: Chili and cornbread (See recipe below)

Friday: Pizza Night!

Saturday: Potato bar with chili, cheese and sour cream, garden salad with fresh veggies

Sunday: Left over buffet- Mama is prego...and not cookin!

My mama is from the south and she has very strong opinions on things such as manners, sweet tea and cornbread. My grandmother would always make our cornbread in a large cast iron skillet and it came out perfect every time! Let me make it perfectly clear, however. Cornbread in the south is not sweet! (Many a southern woman will get scrappy over this fact too :) ) Check out an adaptation from a family cornbread recipe....

Cornbread (Adapted from women in my family)

2 4 tablespoons bacon fat

1 1/2 cups self-rising cornmeal

1/2 cup all-purpose flour

1 egg

1/2 cup buttermilk

1/4 teaspoon of baking soda

water

Heat oven to 425.

Put the bacon fat in a cast-iron skillet and place in the oven. Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like a thick batter).

Take the hot pan from the oven, pour some of the melted bacon fat (a tablespoon or more) into the batter, then pour the batter into the hot pan.

Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

Holy Wars

I have 2 delightful children and am cooking the third. I love my little brood and I love their distinct personalities ...well, sometimes.

The current dilemma in our house is saying grace before meals.

My son has always been the little evangelist. He loves to say grace and I am quite proud of him. He has learned not to recite but to really make it personal. He will ask for God to keep daddy safe while at work, to help sissy with her cold or when he is really hungry he thanks God for the "best food ever". Its sweet and makes me smile.

Enter the little sister.

She is sassy. In every way. She may be little in stature but she is BIG in personality. She has figured out that it bugs her darling brother if she tries to say grace...over top of his grace.

Number 1 gets truly enraged, even daring to growl and bang his fist on the table in the middle of thanking the Lord for or food. This of course delights number 2 and results in giggles and grins. Which just makes my son all the more angry.

I am sure that the Lord is more amused that I am at these times.

I try to explain that we are thanking God for our food and that this is not appropriate. We have tried taking turns saying grace, disciplining my daughter, both saying it. I have exhausted my list of options.

Being the cooker of #3 I can hardly wait (sarcasm intended) to see what he/she brings to the dinner table.

Isn't that the great part of being in a family, though? All those moments that cannot be planned and that make you laugh later. It makes me love this job as a mama and I wouldn't trade it for the world. Well....most days anyway.

I guess for now, its our own little Holy war.

Works for me Wednesday: Making leftovers easy!

I love this style of kids trays.

They are so convenient when your kids don't like their foods touching. (Good times)I have recently found another use for them that saves me time...and that is a good thing! I can use the extra time to you know....use the bathroom or read a page in my book. :)

When putting away leftovers, I have been putting a little of the leftovers in these sectioned trays then covering it with cling wrap. I then place it in the fridge and have a complete meal, ready to eat for my kiddos. Thus, creating a meal to go! It works perfect when they have a sitter or even home with dad. I feel better than getting them junk or one of those frozen kids meals. Just pop it in the microwave and you are done!

And that totally works for this mama!!!

For more great WFMW ideas visit We are That Family!

Recipe Tuesday: Chicken and Dumplings

This looks absolutly delisious...and more importantly these days, mild on my tummy! I can't wait to try it...happy eating!!

Chicken and Dumplings

6 skinless, boneless chicken breast halves
6 cups chicken broth
1 tablespoon butter

Chopped Carrots- as many as you would like

Chopped Celery- as many as you would like

salt and pepper to taste
2 cups all-purpose baking mix
2/3 cup milk
1/2 cup all-purpose flour
1/2 cup cold water

In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.

Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.

In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.

Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

Menu Plan Monday: Anything goes!

So...now that the secret is out on why my tummy has been so upset these days, this menu plan will come as no surprise to you! Its all about comfort food!!!! Anything that does not make me want to hug the toilet is good for me. What you see this week is your traditional comfort food. Happy eating y'all!!

Monday: Sloppy Joes (recipe below), Tater Tots, salad

Tuesday: Chicken noodle soup, fresh baked bread

Wednesday: Leftover night...mama is not cookin!!

Thursday: Beef roast, mashed potatoes, green beans

Friday: Pizza Night!!

Saturday: Baked ziti, spinach salad, garlic bread

Sunday: Chicken and dumplings (recipe tomorrow), mixed veggies

Sloppy Joes

2 pounds lean ground beef
1/2 cup chopped onion
1 cup chopped celery
1 (10.75 ounce) can condensed tomato soup
1/4 cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns

Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.

Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.

Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

My little reason for the blog interruption :)

You may have noticed that my blog is ...um...well lacking these days.

I haven't posted a craft, Kids activity or organizing tip in I don't know how long!

I promise I am not leaving you .....

I have been sick. Well, sick and tired. Make that feel like a slug, don't want to get off the couch tired. Well unless I have to be sick...in which I run. :)

We are thrilled that God has blessed us with another child!! (How can you love someone so much from one little flicker on a screen?...I guess that is another post!)



I am having a hard time right now keeping up with the blog while I fight with my tummy:)

Please be patient with me...I have some great ideas in the works.


But for right now I need to go lay down :)

Recipe Tuesday: Black bean and salsa soup

I came across this recipe and it seemed too good to be true! It had rave reviews and everyone loved it !!! I cannot wait to try it......

Black Bean and Salsa Soup

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Menu Plan Monday: Back to Basics

I have not been feeling that hot so I am trying to stick to basics this week. Tacos, baked pasta and pork chops are about all I can handle right now. (But they are all family favorites so that is ok!!) The one exception is the black bean and salsa soup. It sounds too good not to try! Happy Eating Y'all!

Monday: Cornflake coated fish (Recipe below), Perogies, Green Beans

Tuesday: Taco's, Spanish rice, black bean and salsa soup (Recipe tomorrow)

Wednesday: Leftover buffet- if its the fridge you can eat it .......but I am not cookin!

Thursday: Baked penne pasta with meat sauce, spinach salad, garlic bread

Friday: Pizza night!

Saturday: Shredded beef sandwiches, baked fries, broccoli salad

Sunday: Baked pork chops, asparagus, baked carrots

Cornflake Fried Fish

1 egg
1 1/2 cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound cod fillets
2 cups crushed cornflake crumbs
1 quart oil for frying

In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.

In a separate medium bowl, mix the cornflake crumbs. Dip the cod in the crumb mixture, and thoroughly coat all sides.

In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

Works for me Wednesday- Most excellent

I am from the camp of thinking that you don't get rewarded for doing whats expected. If you are a part of this family, you contribute in your own way. There is no reward for doing your daily chores, helping mom out or being kind to others. That is just what a family does...because we love each other.

I am. however, all about acknowledging behavior that really goes above and beyond by making good choices. My number 1 is four and it can be a fun and tough age. Teaching him that he is not the only one in the universe is a challenge indeed. I have caught glimpses of him lately putting others before himself and it made me want to recognize this type of behavior!

So my son and I (and his bigger cousin who made the chart) came up with an excellence chart. Every time he does something really excellent he gets a sticker on his chart. When one row is completed he gets a prize. (I usually have a stockpile in my gift closet or several trinkets on hand from the dollar store.)

These stickers are not easy to earn, so when one goes on the chart it is a big deal! Number 1 doesn't get one for taking his plate to sink, putting his shoes away or helping dad in the yard. He does get one for cleaning his whole room without being asked. Or if he chooses to help a neighbor on his own.

Good stuff!

For more WFMW ideas visit We are That Family!

Recipe Tuesday: EZ BBQ pork

I found this recipe and it looked so easy I just have to try it!!(I may play around with adding some additional spices too!) Let me know if you do and tell me how your family likes it!

EZ BBQ Pork

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbecue sauce

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

Preheat oven to 350 degrees F . Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.

Bake in the preheated oven for 30 minutes, or until heated through.

Menu Plan Monday: I'm too busy to cook post!

This has been a really hectic 2 weeks around here. (I will get more into that, hopefully next week.) It has left me...hmmm, how do I say this? Not wanting to cook very much! I do want my family to still eat well though, so that has left me with getting creative. That also means lots of crock pot use. For the new recipe below I used the leftover chicken from earlier in the week, making it even less effort! Happy Eating Y'all!

Monday: Leftovers- If its not movin, you can have it..... but mama is not cookin!

Tuesday: Grilled chicken, green beans, roasted carrots

Wednesday: Crock pot beef roast, mashed potatoes, broccoli

Thursday: Chicken with Asian veggies,(recipe below) brown rice, egg rolls

Friday: Pizza Night!

Saturday: Shredded beef tacos, Spanish rice, black beans

Sunday: Crock pot BBQ pork,(recipe Tues.) baked beans, coleslaw, tomato salad

Chicken with Asian Veggies

4 boneless, skinless chicken breasts

1 tsp salt

1 tsp pepper

1 cup of sliced bamboo shoots

1 can baby corn1 cut thinly sliced water chestnuts

2 tbs Soy sauce

First grill the chicken breast slightly on both sides and cut into pieces if desired. Boil the bamboo shoots and water chestnuts for about 15 minutes. Open the can of baby corn and wash very well. Combine all the ingredients into the crock pot and stir. Let the dinner cook for about 6 hours on low without opening to check on it and a great, delicious meal should be ready to serve.

Recipe Tuesday- Asian Snap peas

Hey girls! You have to try this delicious recipe that my family loves!!! (I always look for snap peas to go one sale and then make this!) The recipe calls for garlic flavored olive oil but I always saute some olive oil with some minced garlic and you have the same thing :) Hope your family enjoys it as much as mine does!!

Asian Snap Peas

1 pound sugar snap peas, trimmed
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds

Preheat the oven broiler, and move oven rack into the top position.

Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.

Broil the snap peas in the preheated oven until tender, about 5 minutes.

Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.