Turkey Chili

I have to give the majority of credit for this recipe to one of my good friends, Bridget.  She had the spice quantity down pat.  This recipe is very versatile in that you can take away or add ingredients to your liking.  But, remember... don't mess with the spices.  They make this dish!

Turkey Chili

2 pounds ground turkey
1 medium onion, chopped
4 large garlic cloves, minced
1 (28 oz.) can crushed tomatoes
1 (10 oz.) can Rotel original tomatoes with green chiles
2 (16 oz.) cans chili beans in mild sauce
1 (15.8 oz.) can great northern beans, drained and rinsed
1 (15.8 oz.) can light red kidney beans, drained and rinsed
1/2 jalapeno, seeded and minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon cayenne pepper
salt and pepper to taste

In a large stock pot, saute turkey, onion, and garlic until meat is brown and onions are clear.  Salt and pepper generously.  Once meat is completely brown, drain excess grease.  Add all remaining ingredients.  Simmer for at least 60 minutes, stirring every 10-15 minutes to prevent sticking.

Serve with your favorite chili toppings.  I recommend sour cream, shredded cheese, and crackers.  Fritos or Cheez-its would be great too!

A note about this recipe-
You can adjust the heat as you like.  I generally don't like really spicy chili, so I used mostly "mild" ingredients.  Definitely use a "medium" or even "hot" if you like it with a kick!

Enjoy!

Barbecue Chicken Legs

I actually have to give my father props for this recipe.  Every time I would go visit my parents, or my parents would come visit me, he would tell me how he makes the perfect chicken wings.  I thought I would give his recipe a try, only with chicken legs (they were what was on sale that week!).  They turned out perfect!  Crisp on the outside, juicy and tender on the inside.  Basically falling off the bone!

PLUS, this is so easy, it's almost a no-brainer!

The Recipe:

12-14 Chicken Legs (or wings)

14 cups water

1 large onion, sliced

4 garlic cloves, crushed

2 tablespoons chicken bouillon granules

1/4 teaspoon salt

1/2 teaspoon pepper

Your favorite BBQ sauce*

In a large stock pot, add water, bouillon, garlic, onion, salt, pepper, and chicken legs.  Boil for 40 minutes.  In the mean time, get your grill nice and HOT.   Once the legs are done boiling, transfer them to a plate and take them out to the grill.  Grill for 20 minutes, flipping every 5.  Skins should be crisp and just starting to blacken.  Brush with BBQ sauce.  Grill another 3-5 minutes.  Flip and brush with BBQ sauce.  Grill another 3 minutes and you're done!  So easy, but SO amazing!

*Now... about the barbecue sauce.  Please don't think I'm copping out of sharing delicious, HOMEMADE recipes with you by telling you to just go out and buy a bottle of barbecue sauce.  I have contemplated making my own sauce for years now.  The only problem is, I already found the perfect one and I can not deny it!  Sweet Baby Rays Honey Barbecue sauce is so phenomenal, there is no reason to slave over the stove making your own.  If you haven't tried it, try it.  It's heaven in a bottle.

Enjoy!

Three Cheese Supreme Pizza- Fire Roasted Tomato Sauce

This is an absolutely delicious tomato sauce that adds a lot of depth to an ordinary pizza.  So, in this entry, I'm going to give you the sauce recipe along with the awesome Three Cheese Pizza Recipe!

Fire Roasted Tomato Sauce
1 (14.5 oz.) can fire roasted diced tomatoes
1 (6 oz.) can tomato paste
1 1/2 tablespoons olive oil
1 tablespoon dried basil
2 teaspoons dried oregano
1 1/2 teaspoons sugar
2 garlic cloves, minced
2 tablespoons water

Combine all ingredients in a medium bowl.  With a hand mixer, blend until smooth, or desired consistency (if you like it more chunky)

This is the perfect amount for 2 pizzas, just like the dough recipe makes!

Now, for that Three Cheese Pizza...

1 portion of the homemade pizza dough
1 tablespoon olive oil
3/4-1 cup fire roasted tomato sauce
3 tablespoons parmesan cheese divided
1 1/2 cups shredded part-skim mozzarella cheese
1/3 cup part-skim ricotta cheese
15-20 pepperoni slices (the small kind for pizzas, like Hormel)
1/4 cup diced red pepper
1/4 cup diced green pepper
1/4 cup diced red onion
1 teaspoon dried oregano


Allow dough to stand at room temperature for one hour.  Preheat oven to 500 degrees.  Coat a 12 inch perforated pizza pan with cooking spray.

Place the dough on a light floured surface.  Roll into a 12 inch circle, or use your hands to carefully stretch out the dough.  Place on pizza pan.

Brush crust with olive oil.  Spread pizza sauce evenly over the dough, leave 1 inch of room from the edge for a good crust.  Sprinkle 2 tablespoons of the parmesan around the edge of the dough.  Spread 1 cup of the mozzarella cheese on top of the sauce.   With your fingers, break apart the ricotta and drop in small bits evenly onto the pizza.  Add pepperoni, peppers, and onions over the cheese.  Top with remaining 1/2 cup of mozzarella.  Sprinkle with remaining parmesan and oregano.  Place in the oven and bake for 12 minutes or until cheese is melted and crust browns.  Remove from oven and let cool before cutting.

Enjoy!

Three Cheese Supreme Pizza- The Dough

Okay, so I made a pizza using this dough (with a great about of fear) a couple of weeks ago.  All the recipes I looked at for pizza dough involved a bread hook.  Something, surprisingly, I don't own.  Although my plans are to have this available to me soon, I went through a long trial (we are taking months) to come up with simple, delicious, perfect pizza dough without a machine.  After all, being from Chicago, I know how the crust is what makes the pizza.  This crust is so so so simple and does NOT disappoint.  Not to mention, it is much cheaper than buying the pre-packaged crusts or pizza dough.  It does require some planning ahead, but it is SO worth it!

My Homemade Dough
1 packet active dry yeast
1 cup warm water
1 1/4 cups cold water
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
5 1/2 cups unbleached bread flour, divided, plus additional for kneading
Cooking spray

Dissolve yeast packet in the one cup of warm water.  Let stand for 5 minutes.

Combine cold water, oil, sugar, and salt in small bowl.  Whisk together.

Measure out 5 1/4 cups flour.  Make sure flour is light and level.  Baking is a science.  Measurements must be precise.  Combine flour, yeast mixture, and ice water mixture in a large bowl.  With a hand mixer, mix until it becomes to difficult/thick to do so.

Let dough stand for 2 minutes.  It will be moist and sticky.  Sprinkle some of remaining flour over dough.  With floured hands, scrape dough out of bowl and onto a floured, smooth surface.

Knead the dough until it is smooth and elastic-like.  As you are kneading, add remaining flour one tablespoon at a time to prevent dough from sticking.  Once dough has been kneaded and doesn't stick to your hands, divide dough in half.  Place each half in a gallon-sized zip-top bag coated with cooking spray.

Seal bags and refrigerate over night or up to 2 days.  Let the dough stand for one hour at room temperature before using.

This dough can be a standard for any homemade pizza.

I'll be posting the recipe for my Three Cheese Supreme Pizza along with my Fire Roasted Tomato Sauce next!  Be watching for it in a couple days!

Note- the picture of the pizza dough shown is not a picture of the pizza dough I made.  I found this picture online.  I was stupid and forgot to take a picture of my dough, but it looked exactly the same, so I am using it!

Garlic Chicken Stir Fry

David and I are in love with this dish!!  It's simple, healthy, and delicious.  Plus, you can make a HUGE batch to have for lunches all week!

Garlic Chicken Stir Fry


2 large chicken breasts (roughly a pound), cut into 1 inch chunks
4 cups fresh broccoli florets
1 medium red pepper, cut into strips
1 medium orange pepper (yellow is great too!), cut into strips
1/2 cup carrots, cut into slices
1 medium onion,  cut into slices
1-2 inch piece of fresh ginger, peeled and grated (roughly 1 teaspoon ground ginger powder)
6 large garlic cloves, minced
1 cup low-sodium chicken stock, divided
1/2 cup low-sodium soy sauce, divided
3 tablespoons teriyaki sauce, divided
1 tablespoon worcestershire sauce
1/2 tablespoon rice vinegar (optional)
1/4 teaspoon crushed red pepper flakes (or however hot you like it)
1-2 tablespoons cornstarch with equal parts of water
olive oil for frying

Combine all cut vegetables and rinse.  Set aside.

In a very large skillet (or even pot), heat up oil over medium-high heat.  Add chicken and cook until completely white.  Add 1 tablespoon of minced garlic, 3 tablespoons soy sauce, 1 tablespoon teriyaki, and 1/2 cup chicken stock.  Stir, cover pot with lid, and let simmer on medium for 5-10 minutes.  With a slotted spoon, remove chicken.  Set aside.

Add vegetables to liquid mixture in pan along with the remaining minced garlic, freshly grated ginger, 5 tablespoons soy sauce, 2 tablespoons teriyaki,  1/2 cup chicken stock, worcestershire, rice vinegar, and crushed red pepper flakes.  Coat vegetables in sauce, reduce heat to medium-low and let simmer until tender, 10 minutes.

Add chicken back to pot, combine and cook another 5 minutes.  Increase heat to medium-high.  Mix cornstarch with equal parts water (1 tablespoon of each for thin sauce; 2 tablespoons of each for thick sauce).  Once liquid in pan is boiling, add cornstarch/water mixture and stir constantly until it thickens.  Let cook for an additional 2 minutes.  Remove from heat.

Serve with rice.  Makes 4-6 servings.

Enjoy!

Couponing: A Game

It's a game to me.  It really is.  I gear up before it even starts.  Carefully, looking through every add.  Clipping coupons that I think will be able to use--and get a great deal doing so.

As I drive to the grocery stores, I think of my game-plan.  How I'll hit every sale, using every coupon possible.  Doubling.  Stacking.  You name it, I'll do it.  One coupon from the store.  One from the manufacturer.  Oh, sweet joy!

I've come out quite a champ many times with my crazy couponing, but it really REALLY isn't easy.  Unfortunately, I live in a metropolis.  Right on the border of one of America's largest, thriving cities.  The extreme-couponing you see on television is impossible here.  Only one store I know of doubles coupons with a maximum of 5 coupons per purchase.  Don't even think about tripling coupons here.

Yet, I have found ways around the system to maximize my coupons to whatever I can get for the smallest amount possible.

Surprisingly, some of my greatest bargains have been on the healthiest foods!  Organic canned tomatoes totaling in at 15 cents.  Two-percent brand-named (and local!!) milk at 4 cents.  Cage-free all natural eggs at 75 cents.  Whole, all natural chicken at $3.00 each.  They are few.  They are far between.  But, my dear Minnesotans, do not dismay.  They are out there.

My Best Resources:

Star Tribune Sunday Paper

coupons.com

Rainbow Foods

Poem of One Words.

New.  Fresh.  Fear.  Flesh.

Touch.  Pain.  Guilt.  Gain.

Need.  Release.  Return.  Ease.

Doubt.  Fight.  Know.  Sight.

Coconut Shrimp with Pina Colada dipping sauce

I was flipping through one of my old Cooking Light magazines and came across a coconut shrimp recipe that had a side of fiery mango dipping sauce.  Instantly, I thought about Red Lobster's coconut shrimp with pina colada sauce.  My second thought was: "Maybe we'll go to Red Lobster tonight."  But, the idea to create my own version of this masterpiece came to mind.  My primary desire was for it to be HEALTHY- no deep frying, no mayonnaise (I think that's what they use??).  So, after doing some research and calculating, I created a possible recipe.

Not only did it come out very healthy and delicious, David claimed it tasted BETTER than Red Lobster's original.  He raved about it all night.

Pina Colada dipping sauce
1/2 cup light sour cream (be generous, slightly heaping)
1/3 cup crushed, drained pineapple that was in 100% real pineapple juice (no syrups)
1/4 cup pina colada liquid drink mix
1 teaspoon sugar

Coconut shrimp
1 pound raw shrimp, without shell or vein (I got the "large" ones which came to about 40 per pound)
1/4 cup cornstarch
3 eggs whites
1/2 teaspoon salt
1/2 cup sweetened flaked coconut
1/2 cup Panko bread crumbs
cooking spray

To make the dipping sauce:
Combine all ingredients in a small bowl.  Cover and let chill while preparing the shrimp.

To make the shrimp:
Set oven to BROIL.
Clean and rinse shrimp in a strainer.  Cover a large cookie sheet with foil and generously sprain with cooking spray.  Set aside.  In a mini chopper or blender, combine the coconut flakes and Panko bread crumbs.  Pulse until combine and mixture looks finer (BUT, do no pulse until it looks like cornmeal.  Only until the flakes looks smaller).  Line up 3 medium-sized shallow dishes.  In the first, put the cornstarch.  In the second, mix together the egg whites and salt.  In the third, put the coconut/bread crumb mixture.

Coat each shrimp individually.  Cover shrimp in the cornstarch first.  Run your fingers over the shrimp to remove extra cornstarch.  Second, dip in egg white mixture.  Third, dip in the bread crumb mixture.  While in the bread crumb mixture, cover the shrimp with the crumbs and press down lightly to get a good coating.  Place shrimp on lined baking sheet.  Repeat this process until all shrimp are coated.  Generously spray tops of coated shrimp with cooking spray.

Put the baking sheet in the oven/broiler on the rack farthest from the heat.  Broil for 5-8 minutes.  Shrimp should be pink, not clear.  Coating should look toasted, not black.

Let cool for a couple minutes and serve with chilled dipping sauce.

Enjoy!!

"Bisquick" Mix Recipe

The other week, David wanted me to make a coffee cake for breakfast.  I was all gung ho until I realized I was out of the key ingredient- Bisquick mix!!!
Frantically, I searched the internet for a good substitute recipe.  I came across a few decent looking ones.  So, I mixed some ideas, threw in a few of my own (of course), and created the perfect substitute!  Voila!

"Bisquick" Mix

4 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt1 cup shortening (I used Crisco butter flavored)
2/3 c. powdered milk

In a large mixing bowl combine flour, sugar, baking powder, and salt.  Add shortening.  Cut in using pastry tool or 2 knives until mixture resembles corn meal.  Stir in powdered milk.

Storage is an air tight container in the refrigerator for up to 8 weeks.  Use anytime Bisquick or a baking mix is called for.

Want a great recipe that uses this mix?  Click Here.

Set on Nothing

I am pretty much set on nothing lately.  I keep dabbling in ideas of things I want to do (or be).  But, not much comes of it.

Just like many many other people out there, I don't know what I want to do with my life.  Yep, I know.  Twenty-one years old.  Married. Semi-educated.  Heck, I even moved away from everything I knew in hopes of "finding myself".  Yet, here I am.  Still unsettled.  Still searching for that one thing (or many) that makes me feel accomplished.

But, here's my issue.  As I spend my time thinking of what I want to do I am also wasting my time not doing it.  How do I get out of this circle?

"A goal without a plan is just a wish." -Antoine de Saint Exupery

Think about that for awhile.  I know I have.  I have also come to the conclusion that it is never too late to start something new, to do something new, or to be someone new.  If I have a goal, I need to make a plan and put it into action.  It will be hard.  But, don't you think, after all is said and done, it will be worth it?  

So, this is what I intend to do.  I will be spending some time in thought.  I'm going to write down everything I wish to change or even start.  Then, I will take those wishes, put plans behind them, and turn them into goals.  That way, they will be attainable.

At this point, I can't help but bring up my greatest fear: failure.  But, the more I think about it, the more I run through the realities in my head, I have come to the conclusion that failure isn't even a possibility.  How could I fail at finding my niche.  If I realize something I'm doing isn't working for me, I would just stop doing it and try something else.  That's not failing.  Failing would be to see that something needs to change and not do a thing to change it.

I'm going to end this entry with a quote I saw on my sister's facebook status. It pretty much sums up everything:

If you've got dreams, goals and ambitions, 

you'd better chase them today.  Just in case." -Mark Discoll

To Be Continued...

My Current Obsessions

I have an obsessive personality.  I will admit it.  I get into something and it becomes my entire being (for awhile).  Lately, my obsessive nature has taken me in several directions.  Though it is difficult, I make time for each obsession.  Here are the most current:

Organizational Supplies

Baking

Reading

Knitting

Big Cities

Cleaning Supplies

Balsamic Vinaigrette

I made this really easy dressing a few weeks ago.  The taste is perfect!  Plus, making it yourself eliminates preservatives and artificial ingredients!

Balsamic Vinaigrette
1/4 cup high quality balsamic vinegar
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

There are 2 methods for making this dressing.  Put all ingredients in a jar and shake before each use.  Or, you can use a mini chopper.  I prefer the mini chopper because it emulsifies the ingredients, preventing the vinegar and oil from separating.  You prepare the dressing by putting the vinegar, garlic, salt, pepper, and half of the olive oil in the chopper.  Pulse several times.  Then, add the remaining oil.  Hold down the pulse button for at least 5 seconds.  It should come out a creamy brown color.  And, it won't separate!!

The perfect salad to serve this dressing with is romaine lettuce, grape or cherry tomatoes, onion slices, and feta cheese!  So good and healthy!

Homemade Laundry Detergent Recipe

This recipe for homemade laundry detergent creates some serious savings!  I meticulously calculated all the measurements and prices to give you the closest possible estimation at the price of making this detergent.  The results will astound you!

But, first the recipe!

How to Make Homemade Laundry Detergent

You will need to get your hands on these ingredients:

-Powdered OxiClean (1 ½ cups)

-Super Washing Soda (2 cups)

-20 Mule Team Borax (1 ½ cups)

-Ivory soap bars (2)

Directions:

Grate both bars of soup into a 6 quart stock pot.  Add 4 quarts of water.  Bring to a boil.  Once all soap has melted, turn off heat.  Add the washing soda and borax.  (DO NOT ADD OXICLEAN YET!!!) 

Once dissolved, pour mixture into 5 gallon bucket.  Add 7 quarts of HOT water.  Cover with bucket lid and let sit over night.

The next day, detergent will most likely be thick (like a gel).  But, don’t worry!  Use a large spoon and start mixing it.  It will loosen and soon enough have a liquid-like consistency.  If it still appears very gel-like, add another quart of boiling water.  Stir until smooth and lumps have dissolved.

Now, add the 1 ½ cups of powdered OxiClean to the room temperature detergent.  Stir in very well.

At this time, if desired, you can add a fragrance oil to give it an amazing smell.  I stirred in 2 tablespoons of Fresh Linen scent to my batch.

This recipe makes about 44 cups of detergent.  I use about ½ cup per load.  So, one batch will give you 88 loads.

Some tips-

-The detergent will expand after adding the OxiClean.  This is a normal reaction.  Don't worry.  It won't overflow and it WILL stop "growing".

-Stir detergent before each use.

-If it has small lumps in it, don't worry!  It will still dissolve in your wash.

 Now, for that serious savings!

1 ½ cups Oxyclean: $1.33

2 cups Washing Soda: $0.56

1 ½ cups Borax: $0.45

2 bars Ivory soap: $0.66

GRAND TOTAL: $3.00 per batch/ 3 cents per load

If you are adding a fragrance oil, that changes things.  The oil I bought costs about $1 per fluid ounce which, is what I added to my detergent.  The brought it up to $4 a batch.  You can choose to add only 1 tablespoon, 1 teaspoon, or none at all, depending on how cheap you want to make your detergent.  But, even with the 2 tablespoons I added, this detergent is still twice as less as store-bought ones!!

WITH FRAGRANCE: $4.00 per batch/ 5 cents per load

Just for fun, how about we compare?  I looked up 3 of the most common/best detergents in the stores.  Here’s what I found:

Tide 2x Ultra= 25 cents per load

Gain 2x Ultra= 19 cents per load

Cheer 2x Ultra= 19 cents per load

I think THAT is some serious savings!!!

White Chocolate Banana Bread

Yum.  That's all I can say about this bread.  I made it a couple weeks ago and David ate half the loaf the following day!  The only unfortunate thing about this bread, is the bananas don't ripen fast enough!

White Chocolate Banana Bread

1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 (heaping) teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg, beaten
3 medium ripened (black) bananas
1/2 cup sugar
1/4 cup melted butter
1/2 cup white chocolate chips


Preheat oven to 350 degrees.  Grease a 9x5x3-inch loaf pan.


In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Set aside.


In a medium bowl, mash bananas with fork until no lumps are visible.  Add beaten egg, sugar, and oil.  Stir well.  Pour over flour mixture and stir until just moistened.  Lumps are OKAY!


Fold in white chocolate chips.  Pour batter into baking dish.  Bake for 45-50 minutes.  Or, until toothpick (or, butter knife in my case) inserted into the center of the bread comes out clean.  


Surprisingly, this bread tastes best after it's been completely cooled!


Enjoy!

Heinsch-isms

I never realized my family had created a language until I started dating a linguist. Every once in awhile, David tries to pick apart the weird sounds my family has put together to mean certain things.  But, sometimes (like with my family), there is no sense in what we create.  It was simply created, used, and used again because it got the point across.  Why bother with real words if it works, right?

Now, allow me to give you a glimpse into some of the Heinsch-isms I used and still use today:

Basic 1 word vocabulary:
Burbur (ber-ber)  is a hamburger.
Cachee (ka-chee) is chocolate.
Boops (pronounced as is) are boots
La (pronounced as is) is a call for mom/mother.


Clever Phrases that Stuck:
poo-poo-choo-choo
(pronounced as is) literal translation- "this stinks".
This was a phrase created by my mother.  I have no idea why, but it stuck.  It's an equivalent to saying "darn" or "shoot".

schootsy-boomp
(skoot-see-boom-p) literal translation- "move over".
Another one created by my mother.  Do you need more details?  I think you get the idea.

finity-carry-i-win
(pronounced as is) literal translation- "I beat you and you can't do anything about it."
I created this one.  In my household, if you tacked on the phrase: "Times Infinity" to a verbal argument with a sibling, you won.  Well, way back in the day, I thought a neighbor girl (Carry) was the coolest person in the world.  For some reason, I slid her name in between the "Infinity" phrase and it worked.  If you belted out this completely pointless phrase in an argument, there was nothing anyone could do, but give up trying to beat you.

mash-mash-ma-ana-pluck-ma-ma
(pronounced as is) literal translation- "This is still dirty.  You need to re-wash it."
Amanda created this one.  This goes back to the day when my two older siblings and I were forced to wash the dishes every night after dinner.  My sister always convinced me it was cooler to wash instead of dry.  So, of course, I washed.  But, hearing this phrase over and over again made me soooo angry.

Homemade Tacos

Normally, I try to post the next recipe on my list of recipes to post on my blog. But, I just made this tonight for dinner and I had to bump it to the top spot. In fact, I just finished eating them and now I'm blogging about them! That's how good this recipe is!

Lately, I've been on a healthy cooking kick. Today, I was in the mood for tacos. Since my new obsession is healthy cooking, the seasoning packets you buy store (loaded with preservatives, sodium, and who knows what else) simply wouldn't do for me.

I browsed a couple online recipes for a homemade taco seasoning but wasn't greatly impressed. Ultimately, I created my own and let me tell you-- ABSOLUTELY amazing! I will never go back to a taco seasoning packet again! Please try this one. You won't regret it!




Taco Seasoning Mix ^Shown above
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons corn starch

Combine all ingredients in an air tight container. Shake or mix until will blended.

That's it! You're ready to go! Now, for the actual taco recipe....

I brown 1 pound of ground turkey in a large skillet coated with olive oil. After browned, drain remaining grease. Reduce heat to a medium-low temperature. Add 2 tablespoons of taco seasoning. Stir until meat looks evenly coated. Add 1/2 cup water to pan. Let meat simmer for 5-10 minutes until water has been absorbed.



Put taco meat on top of a tortilla. Top with your favorite taco toppings, such as: tomatoes, lettuce, olives, green pepper, onions, cheese, and/or sour cream. One pound of meat makes enough for 5-6 tacos.

Enjoy!

Chicken Divan

I made this recipe for dinner the other night. David loved it a LOT. I have to share it, of course!



Chicken Divan

1 large head of broccoli- tips cut off and large stems discarded
3-4 chicken breasts
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper, to taste
1/4 cup butter
1/3 cup flour
1/8 teaspoon nutmeg
1 cup milk
1 cup chicken broth
1/2 cup Swiss cheese
1/4 cup Parmesan cheese
dash paprika

Cook broccoli (either steamed or boiled) until just tender. About 5 minutes. Be careful not to over cook, or broccoli will become mushy. Drain and place in the bottom of a 12"x8" baking dish.

Sprinkle salt, pepper, onion powder, and garlic powder over chicken breasts. Fry in a large pan over high heat to sear breasts and lock in moisture. About 3 minutes each side. Place breasts in baking dish on top of broccoli.

To make sauce:
In a sauce pan over medium heat, melt butter. Add flour and nutmeg. Whisk into butter, forming a paste-like consistency. Add milk and chicken broth all at once. Whisk until smooth and no lumps are visible. Increase temperature to medium-high. Bring to a boil, stirring constantly. Let boil 1-2 minutes, take off heat and stir in Swiss cheese.

Pour cheese sauce over the chicken breasts and broccoli. Sprinkle the Parmesan and paprika on top.

Bake at 350 degrees for 20 minutes.

Enjoy!

My Brother, The Mountain Man

If he's around, you can't over look him. He stands around 6'3"(in his cowboy boots, of course). His long hair and massive beard are unmistakable. And, he works his thrift store clothing like no one I've ever seen.

My little brother, Jared, is smart. Consequently, you never know what he is thinking. A few years ago, if you were to ask him small-talk questions, he would have refused to answer you. If you got mad because he wasn't being social, he got mad because you were asking him stupid questions.

Jared graduated 5th in his high school class and on graduation day, the Dean of Students introduced him to the audience as a role model for all students to look up to. Jared stood in front of a few hundred people and gave an encouraging speech to his fellow students. Not only did my mouth hang open the whole time because of the complimenting words the Dean used, but also because during that speech, Jared spoke more than I had heard him speak during his entire high school career.

Today, Jared is vastly different, yet entirely the same from that boy on graduation day.

I never understood why he switched his major from aerospace engineering to graphic design until last week while I was visiting him at his college. He excitedly showed me around the campus. But, he primarily focused on the art studios where he was spending most of his academic time.

When he showed me the first drawings he ever drew in his life, I was blown away. It became clear to me (and my parents, whom I texted blurry images of the drawings to) that changing his major to design was the right thing to do.

Not only can Jared draw well, but he does life well too. I had a chance to meet his friend, Kyle, while on campus that night. We sat around some sort of student commons area. We played cards and talked, mostly hearing about Jared and Kyle's wild adventures from snowboarding down snow mounds in parking lots to building fires in the woods behind their classrooms. They told us of their dreams to do wild, gut-grinding adventures with nothing but the skin of their backs and a hat on their heads.

We departed watching Jared and Kyle play a game they called "Punk". In this game, they walked around the student commons knocking over chairs and couches; turning bulletin boards upside down; tearing the corners off paper-made signs the college groups put up; switching the recyclable trash lid with the non-recyclable one; and moving directional arrows to point the opposite way.

But, don't worry, after being a "Punk", they "Un-Punk" by putting everything back where it belongs (guilty, Christian college conscience, I am guessing).

I couldn't help but feel after leaving the campus that Jared is living the life most of us dream about. Switching a major from engineering to graphic design seems outrageous to most people, but Jared does what he wants, not what looks the best. There was a presence of an incredibly free spirit that night. I have come to the belief it was achieved by simply letting go. To truly be happy, shouldn't we do the same?

I'll close this unusual post with a few images of Jared's artwork. The images aren't the best because I only had my cell phone camera to take them. But, you should be able to see the general ability he has. And, for being his first sketches, they are quite amazing.









Note::
I did NOT take the picture of Jared sitting on the wagon bench. I don't know who took it, but it's a really good picture of him, so I'm using it. Kudos to who did take it. =]

Chicken and Swiss Sandwich Pockets

This is a recipe I accidentally stumbled upon. The taste of this sandwich pocket is UNBELIEVABLE! They pair perfectly with a bowl of warm soup (I prefer tomato) and they freeze great too. It's a very easy recipe and you make 6 sandwiches... but, you might want to consider doubling it. They go down so easily!




Chicken and Swiss Sandwich Pockets
1 small onion, chopped
1 1/2 teaspoons butter
1 garlic clove, minced
1 cup chicken, cut into small, bite-sized pieces
1 small (around 1/2 cup) red bell pepper- roasted, peeled, and chopped (how-to below)
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon italian seasoning
6 slices of deli swiss cheese, each slice cut into 4 squares
12 frozen dinner rolls, thawed
2 tablespoons of butter, melted.

Turn on oven broiler. Wash red pepper. Coat in vegetable oil (don't use olive oil- it "smokes" when heated). Place in metal or foil baking dish. I used an old foil pie plate. Put pepper on the top rack, closest to the heat. Turn pepper every 5-10 minutes or until each side is black/charred. The pepper will be very soft when you try to turn it. Once pepper is completely darkened (this takes about a half hour), remove from oven and let cool. After cooled, peel of skin using your fingers and a knife. If the pepper has been properly roasted, you won't need to use a knife. The skin should come off easily and in large pieces. Dice up red pepper flesh, discard pepper skin.

In a large skillet, melt 1 1/2 teaspoons of butter. Saute chicken and onions until chicken is cooked and onions are soft. Add minced garlic and saute another few minutes. Add roasted pepper, mustard, and all seasonings. Cook until heated through.

Preheat oven to 350 degrees. Grease a baking sheet. With your fingers, stretch out dough rolls until they form a 5 inch round. Place flattened and stretched roll on greased sheet. Put 2 squares of cheese in the center of the dough. Top with 1/4 cup of chicken mixture and the remaining 2 squares of cheese. Stretch another dough roll and put on top, forming the pocket. Use a fork to seal the 2 rolls together. Repeat until you have 6 pockets formed. Brush tops with the 2 tablespoons of melted butter. Bake for 18-22 minutes.

ENJOY!