Saturday night dinner. Make the pizza sauce, save yourself time and buy canned pizza dough (or pick up fresh pizza dough from Publix). And definitely get the whole milk mozzarella and cut it into cubes instead of shredding. I made this in a 9×13 brownie pan, and only heated the oven to 475 (our oven is firmly against 500 degrees). And let it cool for at least five minutes before you eat it. You’ll probably need a knife and fork. It’ll be worth it. You may even need to make two. Just a thought. Enjoy!
Right now we are living in the in between. Sometimes warm, sometimes cold. Sometimes rainy, sometimes sunny. Sometimes chili, sometimes salad. And sometimes that’s all in one day. So I’m running in and out to protect my tulips and daffodils, who have decided to shine this week:
And we’re making chili and cornbread on the rainy days:
And riding bikes and jumping on trampolines in between rain storms:
It may still be winter, but I can feel spring right around the corner!
At the boys’ book fair this week, A purchased an Auburn cookbook. I didn’t think I could love him more and then he goes and buys a cookbook so that we can cook together. This weekend we tried our first recipe from the cookbook: lemon bars.
He did all the slicing:
And helped clean-up:
And once they were baked and cooled we had lemon bars for dessert!
He did a great job!
One of my favorite meals when I was in college was Applebee’s tequila lime chicken. It’s one of my favorites to recreate, with the Pioneer Woman’s chicken and rice, topped with special sauce, cheddar cheese, and tortilla strips. I put the sauce right on my chicken because none of my boys like it, but if you have a sauce loving family I recommend just swirling the amount you want right into the rice before serving and making some buttered tortillas to go on the side.
¼ Cup Mayonnaise
¼ Cup Sour Cream
2 Tablespoons Salsa
1 tsp chili powder, cumin, paprika
1/4 tsp cayenne
This is more method than recipe. All you need is a box of Krusteaz Honey Cornbread, a cast iron skillet, and half a stick of butter.
Heat your oven to 425 degrees. Place your half stick of butter in your cast iron skillet and place in oven for five minutes. Prepare the cornbread mix according to package directions. Pour in warmed skillet and then cook for 12-15 minutes.
While this is a lovely center piece, the edges are the true stars of this dish. They’re crispy, a bit caremelized and just a touch of sweetness. Serve it with a side of Mix and Match Mama’s chili because you can’t just eat cornbread for dinner….or can you?
My nephew turned twelve this weekend. Twelve! He’s the oldest of all the cousins and I still look at him in wonder as it seemed like only yesterday B and I were exhausted from building Lincoln logs with him all afternoon (who knew kids were so exhausting?).
And checkout this awesome photo I took:
I’ll treasure it always. Ha! So, my nephew requested molten lava cakes for his birthday and my sister made these:
They’re a copycat of Chili’s and I can say as a former Chili’s employee, they’re better than Chili’s. They were AWESOME. I cannot even do justice to these. You will make them, eat them, and then want to make more.
As much as I love the convenience of tablets and smartphones, I love print. I love reading my checked out library books, I love when my Instyle magazine arrives each month, and I love when every quarter Magnolia Journal is in my mailbox. This quarter I tested out the quiche recipe, swapping out bacon for broccoli (and leaving out onion for B). I was a little worried about how it would turn out:
And it turned out fabulously! But then I was a little worried the boys wouldn’t eat it:
However, it turns out theylove quiche. And they didn’t even miss the meat! It’s kind of like Panera’s broccoli cheese soup in pie form. Yum!
J got up on Saturday and declared that he could make his own breakfast. Not one to ruin a good thing I went through the steps with him, and he can now make his own bagel (not toasted, J is a bread purist) and applesauce breakfast. He was so proud! These moments are some of my favorite parenting moments…even if it was at 6:50 a.m. and I hadn’t had my coffee yet, and I was up at 6:50 a.m. on a Saturday.
And with that recipe accomplishment, I also spruced up this week’s chicken enchiladas with a mixture of cheddar cheese, super sharp white cheddar cheese, and Monterey Jack:
When one has been “snowed in” for six days straight, you start making snacks:
With some popcorn, Chex, and melted white chocolate:
And you’ve got a fabulous no snow, snow day snack:
Or if you’re super lazy:
Just heat up some popcorn and toss in sweet and sour gummies. Ha! Happy another day off of school friends!
This dinner is so simple, yet so good! It only takes one sheet pan, thirty minutes, and you’re done! Here’s the list of ingredients:
4 bone in thick cut pork chops (don’t substitute boneless, it’ll dry out)
2 cups halved fresh brussel sprouts (ends trimmed outer leaves removed)
3-4 small russet potatoes, peeled and chopped
2 cups halved baby carrots
Salt, pepper, ground cinnamon, chili powder and olive oil.
Preheat your oven to 400 degrees. Cover a large pan with heavy foil and spray with nonstick spray. Place first four ingredients on pan. Drizzle olive oil over everything and then dust with your spices. Cook for fifteen minutes, then flip the pork chops sprinkle the other side with a little more cinnamon and chili powder and then cook another twelve-fifteen minutes until the pork chops are cooked completely.