Tuesday, March 31, 2015

Fast and Easy

Taking a vacation day.  Here are a few photos from a Newborn Shoot I did this weekend.


Tuesday, March 24, 2015

Fast & Easy Meatball subs

Here’s the thing with my ‘Fast & Easy’ recipes:  No – the meal isn’t made from scratch (right down to killing and feathering the chicken). Yes – it is probably something you have done before (there is nothing new under the sun).  What I am trying to accomplish with these recipes is:

1.   When you arrive home at 6:00 p.m. after a day of – you jumped right out of bed running and haven’t stopped all day.
2.   Everyone wants to know ‘What’s for supper?’ and you are out of ideas.
3.   You are hungry, tired, and you just can’t think anymore today.
I have heard and felt all of the above more than once in my life.  And rather than open a bag of chips and drink a can of soda I thought I would share some of the things that I did and still do when my sons were younger and home.  Maybe it will stir some ideas in your head; maybe you have never thought of trying some new combos; or maybe you have been reluctant to try that product in the store (you can’t take the risk of spending the money on a product you are not sure of.)

And with all that said and out of the way; my recipe for this Fast & Easy Monday is (wait for it – drum roll please):

Meatball Subs
I know, not a revelation, but really good and really fast.

I am not paid to use these products, so if you have others you love use them.  These products are not set in stone. 

1. Place the sauce in a sauce pot.  Heat over medium high heat.
2. After heating the sauce place the meatballs in the sauce and
     heat for 15 to 20 minutes until the meatballs have thawed
     and are warmed inside. (Basically follow the directions on
     the packages.)

3.  Toast the buns while the sauce is warming.  Open buns
       carefully, butter the inside.  Place on a warmed grill pan
       and toast till grill marks appear.
 4.  When sauce is heated and buns are toasted; spoon sauce
       and meatballs onto the bun.
 5.  Place cheese slices on top of the sauce, place in microwave
      for about 30 seconds to melt the cheese.
 6.  Add a small salad and fruit on the side.  You have a
       wonderful fast and easy meal.
You and your family can sit down, eat together, and enjoy each others company.  Who am I kidding - they'll scarf down the food - never bothering to chew - so they can get on to whatever else is left of the day before bed; homework or favorite T.V. show.

*The plus is they ate - it wasn't from a fast food chain; you are home and things can settle down for the night.

Lastly, I have a few thoughts to share.  We are not all perfect; not everyone loves to cook; and in an active family time is limited.  I am preaching to the choir here, but try not to judge yourself by what others are doing.  Don't compare - you know your family, what's going on in your life.  We do the best we can.  

So, everything is not made from scratch (everyone ate, right!); so, the house is not always perfectly clean (Good House Keeping isn't coming to inspect.)  You can't wait until everything is perfection before you enjoy your life.  If you are waiting, it's going to be a loooooooooooooooong wait.  Don't let the fun of living pass you by.  O.k., I'm done.

I hope you all out in cyber land have a wonderful week.  It is Spring here in Georgia and I am loving it.  Here are a few photos of what's been going on with me; plus, the beautiful Spring outside.  Oh, and a photo of me.  Try not to judge to harshly (I have many flaws.  That is why I am usually behind the camera.)

Creating a new Spring wreath for my front door.
A visit to Gibb's Gardens to enjoy the weather and view the daffodils
Making cookies for my families Easter baskets

Blessing to all and Thanks for stopping by,


Tuesday, March 10, 2015

Fast and Easy: Grilled Chicken Wrap with Southwestern Dressing

Fast and Easy Recipe
Grilled Chicken Wrap

I know, I know – this recipe seems so obvious. Even so, when we are in a hurry to get the food on the table we forget about something as easy as the wrap.  It’s fast, less bread, and depending on what you put in the wrap – it can be healthy.

My favorite wrap it the ‘grilled chicken wrap’.  Everything on this wrap can be prepped ahead.

Serving size: 4 wraps
2 chicken breasts (partially thawed, sliced in half, then sliced length-wise, and grilled)
Seasoning for chicken (I use  Goya Sazonaldor Total)
1 tbls. olive oil  (for grill pan)
4 Torillas (pictured is Tomato Basil torilla)
1 avocado (cut into slices)
Romaine lettuce leaves
8 slices Applewood smoked bacon (cooked)
Southwestern dressing (recipe below) or dressing of your
*you may add whatever condiments you would like to
  the wrap.  You are not limited to my choices.
Southwestern dressing:
¼ cup of mayonnaise
1 1/2 tablespoons of Dijon mustard
¼ teaspoon cumin
¼ teaspoon of dry oregano
Put all the ingredients in a small bowl and mix together.  This can be made ahead of time so the flavors can come together.

*tip for the day: chicken breasts are easier to slice if partially thawed.
** you can buy chicken strips in a bag to save a step.  I
    buy chicken in bulk and cut my own ahead and 
    seal them in a food saver and freeze.

1.   Take partially thawed chicken breast and slice in half.
You will then (with the 2 breasts) have 4 pieces.
2.    Cut the 4 pieces length-wise to make chicken strips

3.   Season the strips with your choice of seasoning
4.   Heat grill pan.  Then add 1 tbls. of  oil
5.   Grill chicken strips on both sides until you see the golden brown grill marks and test for doneness.  (The grill pan puts nice grill marks on the strips.)
6.   Warm the tortilla for a few seconds on both sides

7.   Putting it all together: (do not over fill or the tortilla
will not wrap) 
Lay tortilla flat
Spread dressing on tortilla
Lay down 1 leaf of romaine lettuce
2 or 3 strips of grilled chicken
2 slices of avocado
Fold bottom first, the bring sides together.  Hold with a toothpick.

If you prepare enough grilled chicken this could be 2 meals.  Take the leftover grilled chicken and create a grilled chicken salad with your choice of dressing.

 Thanks for Reading


Wednesday, March 4, 2015

Go, Go Gadget Tuesday

Chop! Chop!
Can you guess today’s gadget? I know it’s not hard to figure out where this is going based on the title.

When you read a recipe and it calls for a small amount of veggies to be chopped, to which kitchen gadget do you turn?  Your chef’s knife, the food processor, or one of those choppers you pound with your hand?

All of the above are great (well, I am not a fan of the hand pounding chopper), but each has its draw backs.

                   chef’s knife – I love to use when I am taking
                   my time making a new recipe or creating
                   something new.

                   food processor – I pull it out for big jobs.
Now, let’s go to the every day.  You are in a rush, it’s been a busy day.  You just would like to get dinner on the table.   You need to chop an onion. 
The gadget I pull out is the ‘veggichop’.  I have had this chopper for a year – I Love It!  You can chop onions (no tears), veggies, make salsa, guacamole, chop herbs.  It works like a salad spinner – just pull the ring on the top.  Great for: small fixin's, no strength in your hands, and people with arthritis.    

Again, I love my chef’s knife and my food processor.  But, for the convenience, easy to clean – small jobs – the ‘veggie chop’ is just the thing.

*If you have any gadgets you would like me to write about; send me a message and I will do my best.

Have A Great Tuesday!

Simple Strawberry Pie

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