We got together with a few friends this weekend, to celebrate Cory's 27th.
The newlyweds...
Spin those stix, sista
Get a little saw-blade in ya...
I love you darling!Tuesday, July 29, 2008
Happy Birthday Cory!
The newlyweds...Spin those stix, sistaGet a little saw-blade in ya...I love you darling!
Sunday, July 27, 2008
Domestic Goddess Tip-Week #8
I love my CrockPot! I may not have an "unhealthy obsession with my CrockPot" like Stephanie at A Year of CrockPotting. But I love it just the same!
Our air conditioner recently went out, and we spent a few days in the blistering Summertime heat of central Kentucky. I was looking for ways to cool down the house (or rather not heat it up) and one of the things I thought I could do, was use my CrockPot instead of my oven or stove top.
So I flipped through Stephanie's site, trying to find a recipe that would suit my picky eating, my two-year-old, and well... Cory really eats anything, so it was just Moose and I to please. We tried a few things, but I absolutely loved the Sloppy Joes recipe. And Ariel, it is SUPER EASY!
Sloppy Joes in the CrockPot
h/t: edited a bit from A Year of CrockPotting
1 pound lean ground meat
1 packet of McCormick sloppy joe mix
1 6oz can tomato paste
1/4 cup of water
1/4 cup of white vinegar
I used extra lean hamburger, but (Stacy!) you could use ground turkey or ground chicken for this.
Mix the raw meat with the sloppy joe mix and the tomato paste. Add the 1/4 cup of water and the 1/4 cup vinegar, and stir well.
Cover and cook on low for 6-7 hours, or on high for 3-5. I cooked it on high for four hours, and since I was home when I cooked it, I stirred it once or twice.
The meat is done when it is crumbly and fully cooked. Serve with hamburger buns, or on top of rice. We ate this with microwaved mac & cheese and peas. The next time I make this, I would toast the buns so that they would be a little stiffer for the sloppiness of the Joe;) We also like our Joes with a slice of cheese on top.
Our air conditioner recently went out, and we spent a few days in the blistering Summertime heat of central Kentucky. I was looking for ways to cool down the house (or rather not heat it up) and one of the things I thought I could do, was use my CrockPot instead of my oven or stove top.
So I flipped through Stephanie's site, trying to find a recipe that would suit my picky eating, my two-year-old, and well... Cory really eats anything, so it was just Moose and I to please. We tried a few things, but I absolutely loved the Sloppy Joes recipe. And Ariel, it is SUPER EASY!
Sloppy Joes in the CrockPot
h/t: edited a bit from A Year of CrockPotting
1 pound lean ground meat
1 packet of McCormick sloppy joe mix
1 6oz can tomato paste
1/4 cup of water
1/4 cup of white vinegar
I used extra lean hamburger, but (Stacy!) you could use ground turkey or ground chicken for this.
Mix the raw meat with the sloppy joe mix and the tomato paste. Add the 1/4 cup of water and the 1/4 cup vinegar, and stir well.
Cover and cook on low for 6-7 hours, or on high for 3-5. I cooked it on high for four hours, and since I was home when I cooked it, I stirred it once or twice.
The meat is done when it is crumbly and fully cooked. Serve with hamburger buns, or on top of rice. We ate this with microwaved mac & cheese and peas. The next time I make this, I would toast the buns so that they would be a little stiffer for the sloppiness of the Joe;) We also like our Joes with a slice of cheese on top.
Friday, July 25, 2008
Picture Post!
Oh the glee. He is such a boy.
To prove I was here this past week. I had a comment from a friend that I was never in any pictures. Um, that is because I'm taking them!
Scout is enjoying her single-dog-dom.
Saturday Stacy and I tagged along on Boy's Nite, which started at BW3s, and ended up at our house. A good time was had by all. Even Scout.
Sunday we went out to the farm for some picnicing and sweating.
It was an exhausting day!
Sunday, July 20, 2008
Domestic Goddess Tip-Week #7
I wanted to share one tip that works really well for me. It is casseroles. I love a good casserole, I am so picky however, it takes me a long time to find a good one. And even then, I often cut out or substitute ingredients.
I ran across the recipe below, when I was looking for a chicken recipe, to make something new. The first time I made it, I made it in one large dish, we ate it, and put the left-overs in the fridge. The second time I made it, I thought ahead enough to dump it into two smaller casserole dishes, cook one, and freeze the other. I can tell you, there is nothing quite like coming home, popping something frozen into the oven and forgetting about it for an hour, only to have a delish hot meal in an hour or so.
Score.
Chicken Boudine
h/t: inspired by Paula's Home Cooking Show
2 cups cooked egg noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the (whole) mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. (if you split the recipe, obviously use smaller dishes)
Bake for 30 minutes, or until bubbly.
If you choose to freeze a casserole, here are those cooking directions:
Bake covered at 350 degrees F. for approximately 30 minutes. Then bake an additional 45 minutes, uncovered, at 425 degrees F.
Let me know if you make it!
I ran across the recipe below, when I was looking for a chicken recipe, to make something new. The first time I made it, I made it in one large dish, we ate it, and put the left-overs in the fridge. The second time I made it, I thought ahead enough to dump it into two smaller casserole dishes, cook one, and freeze the other. I can tell you, there is nothing quite like coming home, popping something frozen into the oven and forgetting about it for an hour, only to have a delish hot meal in an hour or so.
Score.
Chicken Boudine
h/t: inspired by Paula's Home Cooking Show
2 cups cooked egg noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the (whole) mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. (if you split the recipe, obviously use smaller dishes)
Bake for 30 minutes, or until bubbly.
If you choose to freeze a casserole, here are those cooking directions:
Bake covered at 350 degrees F. for approximately 30 minutes. Then bake an additional 45 minutes, uncovered, at 425 degrees F.
Let me know if you make it!
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