Smoothie

Emma loves it when I make smoothies for breakfast.  It's a nice way to get fruit in the mornings.  The amounts depend on how big you want the smoothie to be.  My recipe makes about 36 oz (enough for my 4 year old, my husband, and myself).

16 oz orange juice
3 small scoops orange sherbet
8 frozen whole strawberries
handful of frozen peaches
half a sliced banana

Add the ingredients in that order to a blender.  Blend until smooth.  You may have to turn off blender periodically and shake blender to move the frozen items so they don't get stuck in the blender blades.

If you want a thicker smoothie, add a scoop of ice after the last of the fruit.  You can use any juice you would like paired with any fruit you like also.  For a creamier smoothie you may use frozen yogurt or ice cream instead of the sherbet.

Hide-the-Healthy Chicken Soup

Chicken cut-ups or Whole chicken, skinned
Veges of your choice
Herbs
Seasoning
S & P

Chicken Soup is a great way to get nutrients to your kids. Shhhhh.... I've learned that my kids will pick out certain foods they don't like, so I hide them! When making Chicken Soup, I cook the chicken cut-ups and remove the meat. Continue cooking the bones to make more broth. While I am doing this, I skillet-fry onions, garlic, celery until well cooked.  (Very important to cook well or the broth will taste like raw onions!) I transfer these ingredients (or any other that my children dislike at that moment in time) to the blender and puree away. The kids love the flavor of the broth, the just don't like the slime of the onions, celery, mushrooms...  All the nurtrient and flavor... just hidden!! Then I prepare the rest of the veges--thick chunks of broccoli, mushrooms, carrots, zucchini, etc. (Thick chunk help prevent mushy (hence, slimy) veges. After removing the bones from the broth, I add the pureed mixture and season with rosemary, thyme, and sometimes basil. Then, toss in the rest of the veges and cook. Season to taste with salt and pepper... Add noodles or rice. My love it with the Fluffly Spanish Rice--tastes fabulous!

Trying new things...

Well, since I'm trying new things with this blog--new recipes and blogging for that matter... I thought I'd just go ahead and try my new mortar and pestle. Okay, its not new. I bought at IKEA about... uh, ... oh, ... a year ago. Anyway, it isn't that I haven't had a chance to use it, I just haven't. So, I'm making soup and ready to add the dried rosemary and the thought comes to me--I shouldn't put this in whole, he kids will complain about 'the sticks' and not eat their soup. Aha! The mortar and pestle. It worked great! Brings out more flavor than chop, chop, chopping!  Hmmm... hope I use it again before another year goes by.

Now its here, now its gone Cini Rolls

Very fun recipe for kids! Very yummy treat for everyone! When cooking with your children... help them see the magic of the disappearing marshmallow!

1 pkg Crescent Rolls
10-15 large marshmallows
3 Tbsp butter
Cinnamon
1/3 c. Sugar

Preheat oven to 375. Open pkg of cresent rolls and separate. Do not roll yet. Melt butter in a ramekin or small bowl. In another bowl, mix sugar with a bit of cinnamon. Dip/roll the marshmallow in butter, then roll in cinn-sugar mix. Next, place the covered marshmallow on the wide end of the crescent and roll up as usual. Repeat until you run out of the crescent dough. Place on a greased baking pan. Bake for 11 - 13 minutes or until the rolls are lightly brown. Let cool for a few minutes as the goo will be extremely hot and sticky. Remove from the sheet to a rack within 10-15 minutes!

Cool Cuc & Mint Slush

I thought this was a great recipe from a kids cookbook. Very simple, very quick and healthy! ... but my 6 year old wouldn't finish it  (or even close, for that matter)!!  A great recipe when your garden starts over producing cucumbers!  Let me know what you think!

2 medium cucumbers
3 Tbsp honey
sprinkle of salt
1 c. yogurt
15 mint leaves

Peel cucs. (Optional: Cut lengthwise and remove seeds. I didn't remove them and like the thicker texture) Cut cuc into chunks. Put in blender with the rest of the ingredients and puree! I think it taste better after chilling in the fridge for a couple of hours, but if your ingredients are cold to begin with, you can enjoy immediately!

Mini Cinnamon Rolls

2 packages crescent rolls
5 T butter, softened
1/3 c packed light brown sugar
1 T sugar
1 t cinnamon

Icing:
2/3 c powdered sugar
1-2 T milk
1/4 t vanilla


1. Heat oven to 375. Grease two 9-inch round cake pans.

2. Open packages of crescent roll dough and divide each log of dough in half at the middle perforated seam. Unroll each of the 4 pieces of dough (the two halves from each package). Firmly press together the diagonal perforations within each of the 4 pieces of dough.

3. Place the butter, brown sugar, sugar and cinnamon in a small mixing bowl and stir to combine. Spread mixture over the 4 rectangles of dough, dividing the mixture equally between the 4 pieces. Starting at one of the long ends, roll up each of the rectangles like a jelly roll. Pinch the long edge of each to seal it. Using a serrated knife, but each roll into 12 half inch slices. Arrange rolls in pans so that they are touching.

4. Cook the pans 10-12 minutes or until they are golden brown. Remove from oven and place on wire rack to cool for 10-15 minutes.

5. Place the powdered sugar in a small bowl. Add vanilla and stir. Add enough milk to make a smooth glaze. Drizzle over baked rolls.

Patty's Yummy Chicken Rice Casserole

I had a friend 4 years ago who made this for me shortly before she moved away and we lost contact.  Thankfully I asked her for the recipe...but forgot to ask for the name of it.  So I just made it up.  It's really tasty and easy to make.  I usually add green beans or steamed carrots as a side to add some color and a fresh garden salad also.

1 c uncooked rice

1 10oz can of chicken (do not drain)

1 can cream of chicken soup

1/2 c mayo

1/2 c evaporated milk

salt and pepper to taste

4 oz shredded cheese

1. Cook rice according to directions.
2. Preheat oven to 350 degrees.
3. In a large bowl mix all ingredients except cheese.  Pour into greased 9 x 13 casserole dish.
4. Bake 25 minutes.  Sprinkle cheese on top and bake an additional 5-10 minutes.
5. NEW STEP: Turn the broiler on.  Broil casserole for 5-8 minutes, until golden brown on top.

My notes:  I never have evaporated milk, so I use regular milk.  The evaporated milk does make it quite a bit richer and sweeter.  Also, I don't use the canned chicken.  I boil 4 chicken tenders to use in the recipe and either shred the chicken or chop it.  I add 3 tablespoons of the water that I boil the chicken in to make up for the liquid from the canned chicken.  To add more taste to my rice I use the chicken water to make the rice also.

Beef on a dime!

I love getting a great deal! And this is the best deal I've come across!! If you buy your beef at a grocery store (Safeway, Albertsons, etc), they will custom slice meat. Watch the ads... and when you see a roast on sale (ours usually come thru on sale between $1.99 and $2.49/lb), head to the grocery store.  I love Carne Asade (usually about 5.99/lb, but never buy it at that price), so I have at least two large roasts sliced very thin for that. You can also have them slice it a bit thicker for fajita style meat! Usually at this sale price, the roast will be cheaper than ground beef.  They will grind it up for you, too. Make sure you find a roast that has as little fat as you can, if you are going to have it made into ground beef. Buy a bunch, take it home, freeze it in 1lb packs, and use it when needed! You'll probably have enough to last you until another great sale comes your way! And some stores will even throw in free seasoning when you get your meat sliced! Now that is what I call a deal!

Cucumber and Tomato Salad

Tomato and Cucumber Salad 

(recipe from Lion House International Recipes cookbook)

3 med tomatoes, sliced in 1/8 inch slices

2 med cucumbers, peeled and sliced in 1/8 inch slices

1/2 small oncion, chopped

1/4 c red wine vinegar

1/4 c veg oil

2 t sugar

1/2 t salt

pepper to taste

1/2 t cilantro (optional)

In medium bowl, combine tomatoes, cucumbers and onions.  In small bowl whisk together oil, vinegar, sugar, salt, and pepper.  Pour over vegetables and toss to mix well.  Let stand in refrigerator for one hour before serving.

    Personal notes:  I use canola oil when making this recipe.  I've also used many other vinegars to change the taste slightly and they have all worked for me.  Lemon juice can also be used to substitute vinegar if you want.  When I make this recipe I do not slice the vegetables as directed in the recipe (and in the picture).  I just chop the tomatoes and cucumbers into squares and have found that I like the flavor a lot the first day, and even better the second day for leftovers.

Starfruit

I first tried starfruit about 15 years ago.  I liked it then, but forgot about it until lately.  I was at the store with my 4 year old daughter when she saw a starfruit and wanted to try it.  So we got one.  It was a hit with both daughters.  We got another one this week.  I'm always glad when I can add a new fresh fruit to what the girls will eat.

As you can see, it is shaped like a star which you can see better when it is sliced up.  It has the consistency of a firm but ripe pear.  The taste is a mixture of a not-too-sweet pear and a sweeter-than-usual Granny Smith apple.  It is very juicy and refreshing.

Twice baked potatoes

A few years ago I went through a Rachael Ray phase.  Can you blame me?  30-minutes to make a whole meal?  I thought that was great.  I had a Barnes and Noble gift card, so I picked up Rachael Ray's Classic cookbook.  I've tried a few recipes and liked the ones that I've tried.  One was her twice baked potato.  If you get the big baking potatoes you can have one of these as your meal.  A smaller one could be a side to a meal.

Super Stuffed Potatoes with the Works

4 slices bacon, chopped

2 potatoes

1/2 cup sour cream

2 scallions/green onions, chopped fine

1 cup shredded cheese of your choice

1)In a non-stick skillet brown bacon pieces, then drain on a paper towel.

2)Pierce potatoes with a fork.  Microwave on high for 12 minutes.  Let them cool for a few minutes before handling.

3)Preheat broiler.

4)Carefully split potatoes and scoop our flesh into a bowl.  Combine with sour cream, scallions, cheese, and browned bacon.  Scoop back into potatoe skins and place under broiler to lightly brown the tops.

My notes: I add 1 tablespoon of margarine to make it a bit more creamy.  It is also easy to make as a "light" dish.  Substitue turkey bacon, reduced fat sour cream, and low fat cheese.

Mint Majesty Brownie

A simple way to dress up a box of brownies!
Make as directed. Add about 1/2 - 1 tsp Mint extract to the batter. Mix well. Bake as directed. Cool for 10 minutes and then dollop a spoonful of chocolate frosting on the top and allow it to ooze/melt. Top with mint white chocolate chips. Yum!

Enchiladas Verde

1 or 2 lg cans green Enchilada sauce
1 can or cup of black beans
2 chicken breast, cooked and shredded, seasoned to taste
2 cups? cheese (Mexican 4 cheese mix or Cheddar, grated)
pinch of Cumin
pinch of Johnny's
Flour tortillas (12" or so)
Cilantro (optional)
Diced Jalapeno (optional if you like it hotter)
Diced Onion (optional)
Diced Tomato (optional)

Spray non-stick to a 9 x 13 or a casserole dish. Season the chicken with the cumin and johnnys or other seasoning salt. Cook tortillas, one by one in frying pan (cast iron, preferably). Add a bit of the following to one side of the tortilla: shredded chicken, cheese, beans, a spoonful of enchilada sauce and your choice of the optional items. Roll toward the other side. Place in dish. Repeat until dish is snugly full of enchiladas. Pour the remaining sauce over the top. Spread sauce around so that the tortillas are all covered by the sauce. Cover with lots of cheese. Top with foil. Bake for about 35 minutes or until the sauce is bubbling. Remove foil. Broil until cheese browns. Let cool a few minutes and enjoy!

Fluffy Spanish Rice

2 T. canola oil
1 c. white rice
1 med/lg tomato or 1 can diced tomatoes
2 tsp chicken bouillon
Pinch salt or Johnny's seasoning salt

Toast rice until it is almost burnt-looking. Watch closely or you might be doing this step 2 - 3 times. Boil 2 c. water, add bouillon, salt. Add hot toasted rice. Careful or it will splash/steam burn you. Add tomato. Cover. Set stovetop to med-low or low and wait about 20-30 min til rice is tender. EAT!!!

Chef Intro

Jen -- I love food, but it has to be good. My husband's cooking experience has turned me picky.  I prefer to create or improv in the kitchen than use a recipe. You'll see quicky--by my general directions rather than traditional recipes!  I love the flavors of Mexico and Italy! Maybe this blog will broaden my repertoire....

Aliza -- I like food that is easy to make.  Most of my recipes that I use are pretty basic with ingredients you can readily get.  I used to love watching the Food Network, but they would use ingredients that were either hard to find or just too expensive.  I'm the same way as Jen, I sometimes don't exactly measure...just a pinch of this or that.  I'm hoping to branch out what I eat.  I'm hoping that we can get people to comment and share their likes and dislikes also.

History of the Buds

A few years ago (let's not say how many so I dont feel so old okay?) in the wonderful city of Bellingham, Washington two girls were attending college. One girl was living at the famous (in small circles at least) G Street house. The other girl lived in nice little houses with friends. These girls became friends then roommates in Utah. While waiting for Jennifer to move from WA to UT, Aliza began her culinary expeditions. Peanut butter and jelly was about as far as she got to tell the truth. Things got better when Jennifer moved into the apartment. Top Ramen Chicken Salad, pasta with chicken, Mexican chicken (it seems like a lot of chicken was eaten, but I know there were other things too), and yummy brownies followed for the next year and a half. Then Aliza got married, Jenny moved back to Washington, Jenny got married, and so here we are a few years later. Aliza now lives in South Carolina and Jen lives in Washington. Both have families but have stayed in touch all these years.

We are buds, we like to cook, it's fun to share cooking adventures-good or bad-, and it's fun to see what other people are eating. I feel like I get in a rut of what to cook. Jenny had this great idea to do a blog about recipes we like, don't like, want to try, cookbooks to try, and anything doing with cooking. I think it's a great idea, so here I am. I hope that we can find some good things to share and have fun while we do it. So here we go....