So I returned to work this week after a very nice maternity leave. Our baby girl is absolutely adorable & we are so blessed. I am definitely worn out. She is sleeping through the night on most nights, but it's taking some time for me to get used to waking up (and staying up) early. Tonight's meal was the first real meal since I went back to work. And this side dish is sooooo good! I got lots of compliments from hubs.
Garlic Mashed Potatoes
8 medium potatoes, scrubbed, peeled and quartered
4 Tbsp butter
1 Tbsp garlic powder
1 tsp dried parsley
salt and pepper, to taste
1/4 cup milk
Place potatoes in a large saucepan and cover with cool water. Bring to a boil over high heat; boil, stirring occasionally, about 20-25 minutes or until fork-tender. Drain. Place in large mixing bowl and add butter, garlic powder, parsley, salt & pepper. Beat with mixers until potatoes are nice & creamy and ingredients are mixed in well. Add milk and mix in until incorporated. Serve with a little dollop of butter on top.
I thought when my husband opened that package of turkey burgers and I saw the long, ver-dark-brown hair strand that, perhaps, I might get a coupon as a sort of peace offering. Yeah, that's right. A long strand of hair. Longer than any strand of hair on any family member in our house. Definitely didn't match our hair color. And in the raw meat of a turkey burger I had bought.
So I contacted Jenni-O about their sanitation issue. Customer service immediately responded to my concern and emailed me back. Then this showed up in the mail:
They mailed me two coupons AND a check to reimburse me for the cost of the turkey burgers. Wow!
Thank you, Jenni-O, for going above & beyond to ensure my satisfaction as a customer!!
I got the original recipe for this scrumptious meal from my friend Melissa at Melissa's Bargains a couple years ago. It's a great way to use up the last of a bag of tortilla chips, which always seem to go stale really fast in my house. Here is my version.
Cilantro Lime Chicken
2 Tbsp lime juice (I was out of limes & used lemon juice instead)
2 Tbsp vegetable oil
1 Tbsp honey
1 Tbsp dried cilantro
4 b/s chicken breasts
1 cup crushed tortilla chips
1 medium tomato, diced
1 medium green bell pepper, chopped
1 cup shredded Cheddar or Monterrey-Jack cheese
Combine lime juice, oil, honey & cilantro. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased baking dish. Sprinkle tomato & bell pepper over the top. Bake uncovered for 40-45 minutes or until juices run clear. Sprinkle cheese over the top, return to oven & bake 5-10 minutes or until cheese melts. Serve & enjoy!
If freezing: Place chicken in a freezer bag and cover with lime mixture before sealing and freezing. Thaw in refrigerator. The chicken will marinate in the lime mixture. You can then finish preparing the meal as directed once you're ready. :D
This side dish is great for feeding a several people. It makes quite a lot! I like the taste and the texture, and my kids really ate it up well, too!
Cheesy Corn Bake
4 Tbsp butter or margarine, melted
1/4 cup flour
1/2 medium onion, chopped
1 tsp salt
1/4 tsp ground black pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese
1 can cream-style corn
1 can corn kernels, drained
1 Tbsp prepared mustard
1 cup breadcrumbs
1 Tbsp butter or margarine, melted
1/2 cup breadcrumbs
Using nonstick cooking spray, grease a 2-3 quart baking dish. Preheat oven to 325 degrees. Melt 4 Tbsp butter in a large saucepan over medium heat. Add onions and cook for 3-4 minutes. Stir in flour, salt & pepper until combined. Reduce heat to medium-low, then slowly stir in milk with a whisk. Continue cooking, stirring, until thick & bubbly. Stir in cheese until melted. Meanwhile, in a mixing bowl, beat eggs with a fork. Stir in cream-style corn and corn kernels, mustard, and 1 cup breadcrumbs. Combine the cheese mixture with the corn mixture and pour into prepared baking dish. Melt the remaining 1 Tbsp butter and toss with 1/2 cup breadcrumbs. Sprinkle over casserole. Cover and bake for 1 hour.
I've been in quite a "salad" kind of mood lately. We have had a tossed salad several times the past couple weeks, and I've been drooling at the thought of more & more types of salads that I can make. That & fresh fruits & veggies. It's been super hot lately, so the last thing I want to eat is a super hot & heavy type meal. This particular salad is one of my husband's favorite meals that I make. Paired up with some watermelon, it makes for a nice, refreshing dinner.
Ranch Chicken Pasta Salad
1/3 lb cooked chicken, shredded
8 oz pasta, cooked according to package directions
1 cucumber, peeled and sliced
1 pkg Ranch dressing mix
1/2-1 cup Ranch salad dressing (according to your taste)
1 Tbsp dill weed
ground black pepper, to taste
Mix all ingredients together in a large bowl. Chill in refrigerator for one hour. Serve & enjoy.
Yes, it is me, and I--finally!--am posting a recipe. I've been on maternity leave for over 6 weeks now. You'd think that I would have had plenty of free time to get caught up on projects & the like, but that is definitely not the case. I'm as busy as when I was working, if not more! But I am definitely enjoying it. A few more days to go, and I'll be back at work doing the daily grind.
This particular recipe is one that I make about once a year. It is an easy way to use up leftover ham. In fact, that's what I did. I made a spiral-sliced ham in December 2010 and froze the leftovers, dividing them into several portions for future meals and also for lunch-meat for my husband's sandwiches.
1 lb spaghetti
3 Tbsp butter
6 oz diced ham
1 cup milk
2/3 cup grated Parmesan
salt & pepper, to taste
1/2 Tbsp dried or 2 Tbsp fresh parsley
Cook pasta according to package directions. While the pasta is cooking, melt the butter in a large skillet; add ham. Cook for 5 minutes, stirring occasionally, until slightly browned. In a bowl, beat the eggs and milk. Reduce burner heat to low and gently stir in egg mixture. Cook, stirring constantly, until mixture begins to thicken but not scramble, about 5 minutes. Stir in grated Parmesan. Season with salt & pepper; stir in parsley. Drain the pasta thoroughly and transfer to a large bowl. Pour the sauce over pasta, then toss to combine. Serve immediately.
If freezing: I would not recommend freezing the dish after preparing it; however, you can use cooked ham that you stored in the freezer.
I am a full-time everything trying to maintain balance in all aspects of life--wife, mother, daughter of God, daughter-in-law, employee, cook, baker, scrapbooker, gardener, bargain hunter, peacemaker, doctor (comes with the "mom" responsibility), friend, crafter, laundress, seamstress, maid, landscape artist, financier, fitness wanna-be...did I miss anything? In a nutshell, a jack of all trades!