If you are like me, you are going through Mothers Day withdrawal! I learned last year to tell all the kids that their placement in our wills depended on the gifts I received for Mothers Day. So…..instead of just getting texts on my phone spelling out, “hi mom, love ya, HMD to you, your little angel”, this year was a little different. A weekend of precious phone calls from children and grandchildren, Randy, taking me out to every meal over the weekend so I didn’t have to cook, the doorbell ringing and trying to answer with a look of “oh my, they shouldn’t have” but accepting the gifts of flowers, edible arrangements or candy, surprise cards in my Bible from Randy when I opened it at church, well, yes, I am a little down today. This past weekend made me remember why I wanted to be a mom in the first place. Last year, I volunteered some of our kids to the Peace Corp for the next two years in Yemen. This year, it was easy to forget all the nights I didn’t get any sleep when they were little. The emergency rooms at midnight when their fever won’t go down; The poop on the front porch because they didn’t want to take the time to come in to use the bathroom, the “oh mom, I volunteered you to bake a cake for 35 kids for tomorrow, which I heard when I tucking the little darling in bed at 9 p.m. But, back to reality..clothes are in the washer, beans are cooking on the stove and my phone hasn’t rang all morning…….So……am trying to think of what I can use to get their attention for my birthday, coming up in July. I’m thinking that I might tell them that since it is very obvious that they struggle with time to shop for their mom, Randy and I will just come live with them to help them raise their children, that way, they will have time for all the important things in life, like shopping for their mom and dad….will let you know about all the great gifts I receive for my birthday!
Month: May 2011
Sunday Potluck Chicken Enchiladas
As you can tell, I spend a little of each day going back through old recipe magazines and new ones, as they come in the mail. This recipe is from a Paula Deen magazine, 2007 and it is so good, I am thinking of opening up my own Mexican food restaurant here in California, since they DON”T KNOW HOW GOOD TEX MEX IS AND I CAN’T FIND IT HERE…ANYWHERE!!!!
Sorry, I lost it there for a minute. It is a great dish to take to potlucks or serve to company, just have the others bring a salad, chips and homemade salsa and you have a great Mexican dinner. Of course, you will want to top off the night by baking a praline cheesecake for dessert, which you can find on the ole blog……Your guests and family will think you are the “next TV cooking star”!
2 1/2 cups chopped cooked chicken (yes you can use a store bought chicken, I won’t tell)
1 (10 oz) can mild enchilada sauce (I used the mild green chile sauce since I like it better with chicken)
1 (8 oz) package softened cream cheese
1/2 cup chopped onion
2 cups shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 (16 oz) pacakge 10-inch flour tortillas
1 (10.75 oz) can Southwest-style pepperJack soup
1 (8 oz) jar picante sauce
Preheat oven to 350. Lightly grease a 13×9 baking dish.
In a large bowl, combine chicken, enchilada sauce, cream cheese and onion; stirring to combine. Add 1 cup cheddar and 1/2 cup monterey jack cheese. Spoon mixture evely down center one-third of each tortilla; roll up tortillas and place seam side down in prepared baking dish.
In a medium bowl, combine remaining cheese, soup and picante sauce. Spoon mixture evenly over tortillas. Bake 30 to 36 min or until hot and bubbly.
Slow Cooker Italian Chicken
For those busy days when you are going to be gone all day, or just don’t want to wait until 4 to figure out what you are going to have, this is a simple and great dinner idea.
1/4 cup butter
1 (.7 oz) package Italian salad dressing mix
2 (10.75 oz) cans golden mushroom soup
1 (8 oz) container cream cheese with chives and onion
1 cup chicken broth
6 boneless skinless chicken breast halves
Hot cooked angel hair pasta
In a medium sauce pan, melt butter over medium heat. Add dressing mix, stirring to combione. Stir in soup, cream cheese and broth; cook stirring constantly until cream cheese is melted.
Place chicken in bottom of a 6 qt electric slow cooker. Pour butter mixture over chicken. Cook on Low, 4-6 hours. Serve over pasta.
Blonde Brownies (Or Blonde Girl Scouts, ha)
I have been somewhat homesick for Texas the last week or so, and in so doing, got out my “Cooking Texas Style” cookbook. This recipe I started using in the 1970’s and it is like a giant chocolate chip cookie if you add chocolate chips. If not, it is such a gooey, rich dessert that you can serve it with Butter Pecan ice cream or Caramel ice cream and it makes a wonderful summer dessert for family or guests.
1/2 cup butter, softened
2 cups brown sugar
2 eggs
1 cup flour
3/4 teas baking powder
1 teas vanilla
1/2 cup chopped pecans
*Optional 1 cup mini chocolate chips
Cream softened butter, add sugar and eggs and beat until light and fluffy. Add flour, baking powder and vanilla and mix well. Stir in nuts and chocolate chips, if using.
Spread the batter evenly in a greased and floured 9×13 baking pan. Bake at 350 for 30-40 min. *A few times, I have broken up Hershey’s bars (6 of them) over the top as soon as I pull them out of the oven, let sit a couple of min and then spread over entire surface. Store in fridge if you do this, but cut them after it sets and hardens a little before placing them in fridge. That way, the chocolate topping won’t crack when you are trying to cut them into bars while the chocolate is hardened from the fridge.*
Spring Veggie Pasta Salad
Micah, you should be proud of me, I am posting a pretty healthy salad here instead of chocolate desserts. Hope you like this. It is really so good and can be served with garlic bread and sliced avacados. Instant lunch!
1 bunch asparagus, about 3 cups diced
1 Tables olive oil
1/2 onion, minced
2 cloves garlic, minced or 2 Table jarred garlic
12 oz orzo pasta, cooked to al dente and cooled
15 oz can artichoke hearts
1 1/2 cup sun-dried tomatoes in olive oil, julienned or chopped
1 lemon, zested and juiced
1/4 cup white wine vinegar
1 teas kosher salt
1/2 teas fresh ground black pepper
1/3 c olive oil
Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 min. While the asparagus is in the water, heat one tablespoon olive oil in a small saute pan. Add in onions and garlic and saute for 1-2 min, just until tender. Drain the asparagus and rinse in cool water.
In a large bowl, add cooked orzo pasta, asparagus pieces and sauteed onions and garlic. Drain artichoke hearts and quarter them. Add them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
In a small bowl, whisk together lemon juice, white wine vinegar; salt and pepper. Add olive oil in a slow stream until emulsified. Stir the dressing into the salad. Move to the frig for at least 5 hours for flavors to combine. Serve cold.
Avocado Dressing
This summer when you are wanting to have a salad, but don’t want the traditional lettuce salad, or you are wanting something to “spiffy” up the look of the dinner you are serving, let me encourage you to try this. It tastes so fresh and looks beautiful on freshly sliced tomatoes.
2 ripe avocados
3 tables lemon juice
1 tables grated onion
1/2 teas salt
1/2 teas garlic powder or 1 clove minced
1/4 cup mayonnaise
1/4 cup sour cream
dash of Tabasco sauce
Peel and seed avocados. Place in a blender with the lemon juice and puree. Add remaining ingredients and blend until smooth and creamy. If dressing is still a little thick, thin with milk to desired consistency. Yields 1 1/2 cups
Chocolate Castles 