what's for dinner tonight {slowcooker chicken and bone broth}.

it's february...in maine...and we. are. freezing.

i think it's three degrees here today?  yes.  three.  no number after that.  just three.

since we have been making diet changes over here, i've been having so much fun swapping recipes with some friends.  i totally recommend partnering with a few good buddies if you're going to commit to the whole thirty, by the way.  as with anything else in life, it helps so much to have friends by your side (like when you attend a girlfriend's baby shower and face a gigantic food table and all you can have are vegetables... there's power in having a pal next to you as you both look down at your sad little plates of raw broccoli and cucumber slices)  anways, i digress.  but it's totally true.  one of my college girlfriends sent me this amazing slowcooker chicken recipe and it is like heaven in a crockpot.  plus, i used the bones and carcass to make a big pot of bone broth for soup which has been so delicious...especially in this frigid weather!

we're also in the throws of cold and flu season and bella's eczema has been going crazy over the last couple of weeks so i've been determined to do whatever i can to heal my sweet girl.  after a couple years of having prescriptions for steroid creams at me, i've pretty much stopped taking her to the doctor for it and we have been trying to address it naturally.  her skin has been almost perfect for the past year, but flared up around the holidays and has been pretty bad.  it's so awful to see your little one in such misery.  there's so much research linking eczema to gut health, and because of all of the sugar and junk she ate in the month of december, it's no doubt her skin has been a mess.  from what i've read, bone broth is like liquid gold when it comes to gut health, so i was especially excited when my girls slurped this soup right up... bowl after bowl after bowl.  my goal is to keep our freezer stocked with this, especially in the winter months when her skin seems to suffer the most.  which makes me feel SO much better than using harsh steroids... and i sprinkle probiotics in her soup (i hide that stuff in everything), so it's like a double shot of healing powers :)

and, this chicken and the soup is really SO easy to make.  here is the crockpot chicken recipe, and then instructions on how to make the soup:

slowcooker chicken

* 1 onion, chopped

* 4-5 carrots, scrubbed clean and cut into halves or thirds, no need to peel

* 4 celery stalks, cut into thirds

* 2 garlic cloves, peeled and smashed

* 1 whole lemon, quartered

* 3 1/2 - 4 1/2 lb roasting or fryer chicken

for the rub:

* 4 t. salt

* 2 t. paprika

* 1 t. cayenne pepper

* 1 t. onion powder

* 1 t. thyme

* 1 t. white pepper (i didn't have this so i just added 1 1/2 t. black pepper)

* 1/2 t. garlic powder

* 1/2 t. black pepper

- combine ingredients for rub in a bowl and set aside.  prep veggies and put them into the crockpot.  

- prep chicken by removing the neck and any other organs... rinse chicken and pat dry.  

- rub garlic cloves all over outside of the chicken an then put inside the cavity.  massage the rub all over the outside of the chicken, putting some on the inside as well.  put the lemon quarters into the chicken cavity with the garlic.

- place chicken ontop of the vegetables in the slowcooker.  put lid on and cook on low for 4-8 hours, or until the internal temperature reaches 160.  

- remove chicken and place in a glass 9x13 baking dish... place chicken under the broiler for a few minutes, allowing the skin to get nice and crispy.  allow chicken to rest for approximately five minutes before slicing.  

to make the soup...

- keep the veggies in the crockpot... once you've picked off all of the meat, add the carcass, lemons, garlic, bones back into the slowcooker with the veggies.  fill up with water... i added a little salt and italian seasoning.  cover and turn on low and allow to cook overnight.

- in the morning, strain broth by pouring contents of your crockpot through a mesh strainer.  i used 4 cups of broth to make a batch of soup immediately, and froze the rest in freezer bags once it was cooled.  i think mine made about twelve cups of bone broth, and i froze it in four cup portions.  you'll immediately notice a difference between the color of this broth, and the kind you buy at the store.  it's so rich and delicious.

- the great thing about this soup is you can use whatever veggies you have on hand... i highly recommend onions, carrots, garlic and celery because those are a great base... but from there i've added red potatoes (which really help in the place of noodles and give the soup a lot of body), shredded cabbage, asparagus, leeks, whatever i happened to have in my fridge or pantry.

- drizzle some olive oil in a large pot and throw in your veggies... allow to develop some color, season with salt and pepper if desired.  once your veggies have gotten a little tender and have browned a bit (this develops a TON of flavor), add your broth, some water (i added 2 cups to 4 cups of the stock), any added seasoning you'd like and leftover chicken from dinner the night before :)  this last batch i didn't have any chicken, so it was just potatoes and veggies and it was still so delicious.  the broth is just scrumptious with all of the spices from the rub plus the lemons and garlic... so so good!

let this picture confirm it's deliciousness (they weren't even posing, promise):

hope you enjoy!  it's the perfect thing on a cold winter's day... good thing i have another chicken sitting in my fridge... :)

what's for breakfast this morning {pear berry crisp}.

i love breakfast.  it's what gets me out of bed in the morning... and i especially love it on the weekends.  and snow days.

don't get me wrong; i love eggs and bacon.  but being on day 23 of the whole thirty i have been a little tired of eggs for breakfast every.single.day.

scrambled eggs.  fried eggs.  hard boiled eggs.  egg muffins.  eggs.  eggs.  eggggggssss.

i used to love making cinnamon rolls and muffins and yummy treats for breakfasts every once and a while and i'm not going to lie: i've missed all of those things.  so, when a snow day seemed to be in the forecast yesterday, i went to the store the night before and whipped up this delicious fruit crisp from the "against all grain" cookbook.

oh my deliciousness.

(if you don't have this cookbook and you eat paleo, gluten free or grain free, you need it.)

this fruit crisp is SO good and doesn't have any sugar other than the fruit and dates.  it tastes so much like a traditional fruit crisp it feels like you're cheating.  but you're not.  it would be good for dessert or breakfast... or a snack... or any time of the day.

pear berry crisp

* 3 lbs. red pears, peeled and sliced
* 2 c. blueberries
* 1 c. blackberries (the original recipe calls for 2 c. blackberries and 1 c. blueberries, but i liked this combo better for us)
* 1 T. lemon juice
* 2 t. coconut flour
* 1/4 t. sea salt
* 1/4 t. cinnamon
* 1/4 t. all spice

topping:

* 2 T. coconut oil in solid form
* 2/3 c. raw almonds
* 2/3 c. raw pecans
* 4 dates, pitted (I used the medjool kind)
* 2 T. shredded, unsweetened coconut
* 1 1/2 t. cinnamon
* 1/4 t. sea salt

- preheat oven to 375.
- place pears and berries in bowl and add the rest of the filling ingredients.  mix together and place in a 1 quart baking dish greased with coconut oil.
- put the topping ingredients in a food processor and pulse until nuts are chopped and it resembles a course oat mixture.  sprinkle topping evenly over fruit.
- bake for 35 minutes, or until juices are bubbling and crisp is golden brown.

YUM!  this has lasted us for a few days, too, so it's something great to have on hand for ready to go breakfasts (or as i said, snacks, dessert, etc).

these are the kinds of things that get me excited about eating healthy :)  enjoy!

what's for dinner tonight {almond crusted chicken}.

so, today is day fifteen of my whole thirty and i'm feeling great!  i fought a little bit of a bug for a few days, but am thankfully feeling much better.  i feel more energetic, have been full throughout the day while eating less... and just all around really really good!!  nick and i have each lost around eleven pounds which is pretty insane considering it's only been fifteen days.

and really, that's an added bonus to feeling healthier.  but hey, it's one i'll gladly take.

i can honestly say i've LOVED the food we've eaten the last fifteen days.  i absolutely love to cook and make food for my loved ones... and that was one of my biggest hesitations about starting the whole thirty.  i love making homemade bread for my family twice a week... i love surprising them with chocolate chip cookies or their favorite dinners, and loving how the women in my family taught me to... through food.  but i'm just learning to readjust the way i look at food and caring for my family... and there will still be time for homemade goodies, but serving them healthy food definitely feels great.

especially when it's something they like.  which is sometimes...difficult.

the girls have been eating whatever i make for dinner... we have a rule in our house that what's on the table is what's for dinner, they can take it or leave it but mama is not a short order cook.  we've gotten through a lot of pickiness this way... the girls aren't allowed to say they don't like something until they've tried it.  while they still have their bouts of pickiness... and there have been many nights i get tired of hearing "ewwww i'm NOT eating this!" that is for sure.  but, it has been so fun for me to watch them try different veggies, discover new things they like and gobble up fish and homemade chicken soup asking for seconds and thirds.  i love that.  and it kind of makes all of the whining and complaining worth it.

kind of.

this recipe is one that was totally loved by my girls... which makes it kid-tested and whole thirty approved.  while i think it would be better pan-fried, it's obviously much healthier baked and still fit the bill when i wanted something that felt like a bit of a cheat meal.  a good alternative to chicken fingers, and totally grain free.

almond crusted chicken

* chicken tenderloins or breasts (i cut four chicken breasts into strips)
* 2 c. almond flour or meal
* 4 eggs
* 2 t. garlic powder
* 1 t. onion powder
* 1/2 - 1 t. cayenne pepper
* 1/4 t. pepper
* 1/2 t. salt
* 1/4 t. chili powder

- grease a sheet pan by brushing with olive oil and preheat oven to 350.
- combine the flour, spices and seasonings in a shallow dish.  crack eggs into another shallow dish and whisk.
- coat each chicken strip in eggs and then dredge through flour mixture... then repeat.  i liked double dipping so that the coating was nice and thick and stayed on well.
- arrange chicken strips evenly over sheet pan and spray or drizzle with olive oil.  bake for 20 minutes, then flip and bake for 20 more, or until chicken is done and coating is golden brown.  i might play around with the cooking time a bit... the coating took longer to brown up than the chicken took to cook, but overall this was a good recipe and my kids LOVED it!  (so did their parents).

i served mine with grilled cauliflower that i turned into rice, and asparagus.  so good!  you can also create your own dipping sauce as well... i'll post the ranch recipe i use soon... you'll want to put it on everythinggggg.

this is one whole thirty recipe your kids can get behind.  let me know if you try it!

what's for your sweet tooth {grandma cornwell's sugar cookies}.

i'm such a stickler for traditions.  especially at christmastime.  i love making memories with my girls and there's actually a lot of research that points to families who engage in traditions create more feelings of security and safety for their children.

bam.

i grew up in the most tradition-ing-est family maybe ever known on earth.  we did the same thing every holiday right down to chex mix at christmastime, eating at a fancy local restaurant every easter sunday and salmon and egg gravy every fourth of july (i'm thirty four years old and i still have no idea what egg gravy is, but apparently it's an independence day must have for new englanders in my grandparents generation...and for the record, i never ate it).  it's so important to me to pass on family traditions, memories and history to my sweet girls and weave them together with some of our own original ones too.

my husband had the best grandmother.  i only had the privilege of knowing her for a few years before she passed, but she was the kindest and most generous woman, who was the rock of the entire family.  she grew up in harsh minnesota winters and raised five children all on her own in the sweltering texas heat.  her house always felt like home, even to me, one who was from the outside coming in.  she made everyone feel welcomed and cared for, and food was a big part of how she loved (my kind of woman).

and.  she made the BEST frosted sugar cookies.  nick has so many memories of them being at every holiday, and eating them until his stomach ached.  i don't know how many batches of those cookies she must have made in her lifetime, but every one of them was baked with love.  when we first got married, i decided i wanted to intertwine her cookie-making-and-loving-with-food legacy into our family and started making these cookies every year... first just nick & i, and then with our girls.

and they are delicious.

here is the recipe.

grandma cornwell's frosted sugar cookies

* 1 c. shortening

* 2 c. white sugar

* 2 eggs

* 2 t. vanilla 

* 1 c. sour cream

* 6 c. flour

* 2 t. baking soda

* 1 t. salt

- cream together first four ingredients.  

- add sour cream.

- add dry ingredients in a separate bowl, slowly add into creamed mixture until just combined.

- roll out and cut, bake at 350 for about 10-12 minutes depending on size and thickness.  Cool before frosting.

Frosting: melt 1 1/2 sticks of butter, add a 2 lb. bag of powdered sugar and 2 or 3 teaspoons of vanilla.  Add enough milk to make it the desired consistency.  I separated into several batches to color and let the kids go crazy ;)

we miss grandma cornwell... so thankful we can keep her memory alive in the generations of cornwells to come.  i can still taste her love in each bite of these cookies.

enjoy!

what's for your sweet tooth {rhubarb bread pudding}.

my grammy used to be a wonderful cook.  she'd spoil us with popover breakfasts per our tradition after a sleepover, our favorite pies and cakes, her famous parker house rolls and an almost weekly sunday lunch after church with all the fixins.  her cooking (and thoughtful heart and the joy she took in doing it for others) was so fundamental not only in my childhood, but in who i am to this day.  i love people through food, and i only hope that my girls, friends and family remember things i've lovingly prepared for them just as my grammy did for me.

one of my favorite things she made (that i requested often) was homemade rhubarb bread pudding.  it was delicious.  ever since moving back to maine, every summer i have craved it.  i can only make it a couple times each summer, lest it take up permanent residence on my backside, but oh is it delicious.  i have all of my grandmother's recipe cards and cookbooks stashed away, so i'm sure i have her original recipe somewhere, but i found this one last year and it is perfect.  warm and gooey goodness, just perfect topped with a scoop of ice cream, melting into it.  

have i made your mouth water yet?  yep.  you have to try it.

rhubarb bread pudding

* 8 slices of bread, cut into 1 inch cubes (I use any bread that's egg-y... challah is great, and I used a really flaky loaf of "portugese bread" last night.  I also cut some of the crust off so it's nice and soft... and I toast it lightly before cutting)

* 1 1/2 c. milk

* 1/4 c. butter

* 5 eggs

* 1 t. vanilla

* 3 c. rhubarb, chopped

* 1 1/2 c. sugar

* 1/2 t. ground cinnamon

* 1/4 t. salt

* 1/2 c. brown sugar, packed

- place cubed bread in the bottom of a 1 1/2 qt. baking dish (i HIGHLY recommend investing in some pampered chef stoneware... it really makes the hugest difference in baking!  and keeps everything nice and hot for a long time while you serve).

- in a saucepan, heat milk over medium heat until it bubbles around the edges.  remove from heat and stir in butter until it's melted.  pour over bread and let stand for 15 minutes.

- in a large bowl, whisk eggs and combine with sugar, vanilla, cinnamon, salt and rhubarb.  pour over bread mixture.  

- sprinkle top with brown sugar.  bake at 350 for 45-50 minutes, or until custard is set.  serve warm, topped with vanilla ice cream.

this recipe alone is why i am working on growing my rhubarb patch in the backyard nice and big.  if you've never tried rhubarb, this would be a great introductory recipe... let me also suggest pairing it with strawberries in pies and crisps.  DELICIOUS.  and so totally new england.

so, go make it now.  but don't blame me if you feel compelled to eat it every day from now until august ;)  you're welcome!

what's for lunch this today: cucumber tea sandwiches.

when my five year old decided she wanted a little tea party for her birthday, i went into plan mode.  i'm the total nerd mom that loves to plan a birthday party.  i totally admit it.  sweet treats and cupcakes were on the list, but i knew i wanted elegant little tea sandwiches.  and i knew exactly where to look.

i love the show "southern at heart" on the food network; my daughters and i watch it online all the time.  damaris, the show's chef, is just the cutest thing.  she's southern, wears the best accessories and has the coolest kitchen goods like aqua mason jars for measuring cups and wooden twig like things for measuring spoons.  yeah, i kind of love her.

she featured a recipe for "benedictine" on a recent episode i had watched, and i knew i had to make it.  tangy cream cheese and fresh cucumber with a bite of red onion?  um, yes.

not only were these sandwiches cute, they were delicious.  i could not stop munching on them, and i kind of want to make them again just for myself.

any adults want to come over for a tea party?

here's the recipe.

cucumber tea sandwiches

* 1 large cucumber, peeled and seeded
* 8 oz. cream cheese, softened (please use the real deal... sometimes it's just not worth skimping, and this is one of those times)
* 1 1/2 T. mayo
* 1 1/2 T. finely chopped red onion
* salt and pepper
* 8 slices of whole wheat sandwich bread
* sprouts (I used pea sprouts; they are super cute and the leaves look like little hearts)

- in a stand mixer fitted with a paddle attachment, combine cream cheese and mayo until smooth, about 1 minute.

- add cucumber and red onion and mix until combined, about 30 seconds.  season with salt and pepper, cover and refrigerate for 1 hour.

- spread onto a slice of bread, top with sprouts and another slice of bread.  cut into triangles and serve.  they taste best on a pretty plate ;)

enjoy!

resurrection rolls.

i've seen these rolls all over the internet these days, and i'm always looking for new traditions to do with the girls.  plus, when you're trying to explain the resurrection to little ones, visuals help.  and besides, they're just really delish!  the perfect accompaniment to quiche for our easter breakfast.  buttery, slightly sweet and gooey... how can you go wrong, especially if you can tie that in with jesus?!  all good things, all good things.

here's how we made them.

resurrection rolls

* 1 can Pillsbury crescent rolls
* Large marshmallows
* melted butter (about 3 T.)
* cinnamon (about 2 T... can you tell I didn't really measure anything??)

- preheat oven to 350.
- take a triangle of crescent roll dough and roll it out a bit.
- roll a marshmallow in butter, then in cinnamon.
- place marshmallow at the biggest part of the triangle, tuck sides in and roll, pinching seams together.
- place in a muffin tin (the pampered chef stone one is best...just sayin).  repeat with remaining 7 triangles.
- brush tops with butter and sprinkle with cinnamon.  bake for 12-15 minutes until golden brown.

some will probably have marshmallow that oozes out... it's not a big deal, really.  it just adds to the ooey  gooey goodness.  allow them to cool before lifting them from the pan.

my plan was to have the girls help me do this, but they were a bit distracted with coloring goods they got in their easter baskets.  so, instead, i had them come watch me assemble one (this was still a bit of a stretch because we got really hung up on the marshmallows and upset that we couldn't have one... when i say "we", i mean two little girls i know).  i told them that the marshmallow was jesus's body after he had died on the cross.  before he was buried, his body was anointed with oil (dipped into the butter), and then prepared with burial spices (dipped into the cinnamon).  then, he was buried in the tomb (wrapped in the crescent dough).  it held their attention long enough for them to be fascinated for the assembly of one roll, and then they went on their merry way.

when it was time to serve the rolls, i reminded the girls of how jesus was "buried", and when they broke them in half it was hollow inside.  emmy yelled out "he's GONE!!!  but where did he go?!" so we talked about that, in as much as a two year old can understand... but bella thought it was really cool.  and they both thought they were as delicious as they were fascinating.

these will definitely be an easter tradition for us!

what's for dinner tonight {cheeseburger soup}.

{source}

i used to be the girl that never would go to a restaurant and order a burger.  ever.  i just never cared that much about red meat nor did i crave it.

until i met nick.

soon into our dating, somehow i was telling him how i had been anemic and he promptly declared "you need to eat more red meat", and all of a sudden late night dates for cheeseburgers became our "thing".  and ever since then, i love a good burger.  yes, i'm now that girl.  and i fully embrace it.

in fact, one of our favorite local pizza joints has a to die for big mac pizza on their menu.  it is one of my favorite things and we actually just ate it the other night: ground beef, lettuce, cheese, pickles and the sweet, tangy "big mac" sauce... i know what you're thinking: pickles on a pizza?!  you have no idea.  where was this pizza when i was pregnant??

it's been chilly here this week and that only means one thing: the beginning of fall/cold weather/comfort food cooking... and that means lots of soup and chowders.  i've made cheeseburger soup a few times, but our trip to our pizza joint and feasting on their big mac speciality just made me want to take it up a notch... and so i did.

i added pickles.

i used this recipe as my base, and then tweaked it a bit.  the end result?  absolute deliciousness in a bowl.  with cheese.  and pickles.

need i say more?

cheeseburger soup

* 1 lb. ground beef
* 1 onion, chopped
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1 t. dried basil
* 1 t. dried parsley
* 4 T. butter
* 3 c. chicken stock
* 2 medium potatoes, chopped
* 1/4 c. flour
* 1/4 c. dill pickles, diced
* a generous splash of pickle juice (sorry; didn't really measure...suit your taste!)
* 1 t. salt
* 1/2 t. pepper
* 2 c. sharp cheddar cheese, shredded
* 1 1/2 c. milk
* 1/4 c. sour cream

- in a large stockpot, melt 1 T. butter over medium heat.  add onion, carrots, celery and ground beef.  cook until beef is brown.
- add chicken stock, basil, parsley and potatoes and bring to a boil.  cook until potatoes are fork tender.
- melt remaining 3 T. of butter, whisk in flour and milk until smooth.  slowly add milk mixture to the stockpot, stirring constantly.  bring to a boil and then lower heat to a simmer.
- add in pickles, juice and salt and pepper.  stir in cheese until melted.
- stir in sour cream and heat through; DO NOT BOIL.
- serve with crusty bread and be happy.  it's delicious.

enjoy!

what's for breakfast this morning {gluten free strawberry shortcake muffins}.

i love a good muffin.

over the last few months, we've been cutting back on gluten so i have really enjoyed finding some yummy gluten free recipes and being creative in the kitchen!  i stumbled across this one the other day when the girls were wanting breakfast and i hadn't made a trip to the grocery store in a while.  we planted a few strawberry plants in our garden this year, so i've had strawberries on the brain and i thought "i want to try making strawberry muffins!"  so after a google search, i realized that not only did these muffins sound delish and we happened to have all the ingredients in our pantry, but they were also gluten free.  

score.

these are really pretty tasty and there are lots of options to change it up in terms of fillings or toppings.  i normally can't think straight in the morning until at least nine o'clock so i forgot the little fact that my children are super weird about cooked fruit.  they go NUTS for blueberries, but won't eat blueberry muffins or blueberry pancakes.  i think they're a little bit crazy ;)  so instead, i scooped some strawberry-less batter for them and topped their muffins with a few chocolate chips.  they loved that idea.

here's the recipe:

gluten free strawberry shortcake muffins

* 2 1/2 c. old fashioned oats

* 1 c. lowfat greek yogurt

* 2 eggs

* 1/2 c. sweetener of your choice

* 1 1/2 t. baking powder

* 1/2 t. baking soda

* 1 1/2 c. strawberries, diced

- put all ingredients except strawberries in a blender or food processor and pulse til smooth.

- transfer to a mixing bowl and fold in strawberries.

- scoop into a muffin pan (if you use liners, make sure they're foil!  paper ones apparently stick) and bake at 400 degrees for 20-25 minutes.

these are perfect for on the go breakfasts too! unlike other gluten free baked goods i've tried, they keep pretty well for a few days.  i've been enjoying them on my work days which can usually pose a challenge in finding quick and healthy breakfast options!  so glad i found this recipe.  

happy baking!

resurrection cake.

i love traditions.

i know i've written about this before, but i grew up in a family that was ALL about them.  and i loved it.  now it's so important to me to build traditions of our own with the girls... it's such a special part of childhood and family life in general.

naturally, holidays are the perfect time to develop these traditions and sweet family moments.  however, in my best efforts, i find a few things that are difficult in the task to do so: number one, our girls are still small and while doing special things is super fun, it can also make me want to poke my eyes out.  seriously.  and sometimes--well, most of the time--things don't go the way i have imagined in this idealistic brain of mine.  number two, it's an ongoing task for nick&i to try to teach our girls the reasons why our family celebrates holidays like christmas and easter.  for us, easter is far more than bunnies and eggs... but to them right now, cute fluffy animals, pretty decorated eggs and easter candy are what's most exciting.  so we are constantly trying to find ways to teach them more and more about our faith and our savior's love for us.  which can be a huge challenge.  ever tried to explain death and resurrection to a two and four year old?  geesh.

so while scrolling the internet one day, i found a few different ideas for "resurrection cakes", and i thought they were so cute, and a great (and delicious!) way for teaching the girls more about easter.

here's what we did...

resurrection cake

materials needed (besides recipe ingredients):
* cardboard
* tinfoil
* coconut
* green food coloring
* candy eggs
* oreos
* chocolate sticks
* glue
* biscuit cutter

- preheat oven to 350.
- we used this chocolate cake recipe from the pioneer woman, but we halved it.
- grease and dust a pampered chef batter bowl with cocoa.  fill bowl with batter and bake for 1 hr, or until knife is clean when inserted into cake.  allow to cool.
- wrap a good sized piece of cardboard with tin foil.
- take several oreo cookies and remove the white filling.  finely crush the chocolate wafer parts in a ziploc bag.
- in a mixing bowl, mix a bag of shredded coconut with a few drops of green food coloring until coconut is evenly colored.
- once cake is cooled, take a biscuit cutter and carve out a portion of the cake to be the "stone".
- we used this super yummy chocolate buttercream frosting recipe from mel's kitchen cafe; highly recommend.
- using a spreader, frost cake and "stone".  dust cake with some of the oreo crumbs to resemble dirt; save a good portion for later.
- add coconut "grass" to cover the tinfoil, leaving a section by the opening of the tomb uncovered.  add a few pastel colored egg candies; i used reeses peanut butter eggs just because they're my fav and we had them on hand for filling the girls easter eggs tomorrow.
- fill the tomb opening section with the rest of your oreo cookie crumbs for "dirt".
- cut a few chocolate sticks to make three crosses.  glue together.  when glue has dried, top cake with crosses.

voila!  this is going to be one of our new family traditions.  the girls loved it; they helped me mix it up and bake it this morning, and then they were so excited to wake up from their naps and see the decorated cake!

 

happy easter everyone!  i can still hear my dad's booming voice excitedly say: HE IS RISEN; HE IS RISEN INDEED!

so grateful.

what's for dinner tonight {three cheese garden pizza}.

this is one of our absolute most favorite meals.  in this house, we make homemade pizza once a week and in the summertime, this is our pizza of choice.

fresh veggies, yummy garlic and creamy mozzarella cheese on a crusty golden crust?  absolutely delicious.  

this also just so happens to be a pampered chef recipe, which i actually fell in love with long before i became a consultant.  now, i just have all of the tools to make it even easier :)  

this is a bit tempting for me to post right now since this isn't what we're having for dinner tonight because i'm on day 8 of a 10 day detox where i can't have gluten or cheese (among a few other things that i love).  i'll post more on the detox later, but for now i'll drool as i type.

three cheese garden pizza

* 1 pizza crust (either homemade or store bought, whichever works for you!)

* 1 small red onion, thinly sliced

* 1 zucchini, thinly sliced

* 2 plum tomatoes, thinly sliced

* 1 c. mushrooms, sliced (nick doesn't like mushrooms so i substitute yellow squash when making for our fam)

* 2 cloves of garlic, minced

* 1 c. cheddar cheese, grated

* 1 c./mozzarella cheese, grated (i actually use 1 ball of fresh mozzarella instead of the mozzarella/cheddar combo)

* 1/4 c. parmesan cheese, grated

* italian seasoning (trust me; you'll want the pampered chef italian seasoning it is THAT much better)

- preheat oven to 400 degrees.  roll out your crust and placed on oiled stone (yes, you absolutely need a pizza stone or large bar pan; they will change your life.  sorry for the shameless plug, but it's true).

- spread minced garlic over the top of the crust and prebake for 5-7 minutes.  this allows the crust to get crispy and not get soggy by all the water-based veggies you're going to top it with.

- sprinkle mozzarella over the crust and evenly top with veggies.  top veggies with parmesan and sprinkle with italian seasoning.

- bake at 400 for another 12-18 minutes until crust is golden brown, veggies are cooked and cheese is bubbly.

all time favorite pizza.  it's vegetarian, but nick is just as big of a fan as i am!  this will be a hit for your family, i guarantee it!  enjoy!

what's for dinner tonight {mexican quinoa casserole}.

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i love quinoa.  have you ever tried it?  if you haven't, you should.  it's considered to be a whole grain like rice and barley, but it's actually a seed.  it's easy to cook (very similar to rice) and tastes great plus it provides all nine essential amino acids, which makes it a complete protein.  super healthy, gluten free and absolutely delicious.

quinoa is very versatile; you can use it in breakfast dishes, salads and even baked goods!

are you convinced yet??

so, the other day my aunt told me she was making "mexican quinoa casserole" for dinner.  immediately i said "i need the recipe!!!" and grabbed my stuff to head to the grocery.

{i needed to get groceries anyway, but i definitely knew i needed to make this right away.  and i did; for dinner that same night}

oh.my.goodness, yall.  i'm so glad i did.  this is definitely one of our new favs and will probably make it into our nearly-weekly dinner rotation.  it's so healthy but doesn't compromise any flavor or delciousness.  i used to make mexican lasagna all the time, and this tasted almost exactly like it except way healthier!

still not convinced?

our ultra-picky-turns-her-nose-up-at-almost-every-vegetable-three-year-old was eating it by the spoonful... nosily.  "mmmmm...mmmmm, mama this is so yummy.  i really like it, i really, really do!"

enough said.

mexican quinoa casserole

* 1 c. dry quinoa
* 2 c. water
* 1/2 t. salt
* 2 T. olive oil
* 2 garlic cloves, minced
* 1 can of corn
* 3 bell peppers (any color), diced
* 1/2 jalapeno pepper, seeded and diced (i left this out because honestly, i'm a wimp!)
* 1 T. cumin
* 1 t. chili powder
* 1 T. fresh lime juice
* 2 cups tomatoes, seeded and chopped (discovered mine had gone bad, so i just used about a cup of salsa)
* 1 can black beans, rinsed and drained
* 1/2 c. plus 2 T. (for garnish) fresh cilantro
* 1/4 c. plus 1/4 c. green onions, sliced
* 1/4 c. black olives, sliced
* 1 c. shredded cheese

- combine water, quinoa and salt in a medium saucepan and bring to a boil.  then reduce heat to simmer, cover and allow to cook until all liquid is absorbed (approx. fifteen to twenty mintues).  fluff with a fork, set aside.
- over medium heat, add olive oil and garlic to skillet and saute for twenty seconds.  add corn, bell peppers, jalapeno, cumin and chili powder and saute for three minutes.
- add lime juice and tomatoes (or salsa) and saute for another three minutes.  transfer to mixing bowl with cooked quinoa.
- combine quinoa mixture with black beans, cilantro, green onions and black olives.  spread into a greased 8x8 baking dish, top with cheese and bake at 350 for 30 minutes.

we topped ours with sour cream, salsa and diced avocado!  very yummy with tortilla chips; this is a great, gluten free, vegetarian, healthy option as a tasty dip or dish for the superbowl!

enjoy!

what's to snack on today {seasoned oyster crackers}.

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i love being in the kitchen, especially over the holidays.  so many memories and traditions come from the kitchen in this special time of year.  growing up, i could always count on my mother making the same treats every christmas.  cookies made in the shape of candy canes, teacakes dusted with powdered sugar, cutout cookies for decorating and buttery toffee coated with rich chocolate.

so much goodness.

while i enjoy sweets, i also wanted to make something savory to add to my christmas baking traditions.  i've always loved seasoned oyster crackers and decided that would be one of the things i make for christmas every year.  the recipe is simple, but if you've never made these you should.  so easy and very tasty.  a good way to add some variation to your holiday sweet baking!  it's been a great snack to have while watching all of our favorite christmas movies.

bella helped me whip these up, too.  a great baking project for little ones to join you in the kitchen :)

seasoned oyster crackers

* 5 c. oyster crackers
* 1 (1 ounce) package of ranch dressing mix
* 1/4 c. vegetable oil
* 1/2 t. dried dillweed
* 1/4 t. garlic powder

- preheat oven to 250 degrees.
- whisk together seasonings and oil in a large mixing bowl.
- add crackers and gently mix to coat.  spread crackers in an even layer on a large baking sheet and bake for ten minutes, gently stir and bake for another 5-10.
- allow crackers to cool before serving.

i doubled this recipe and store this yummy treat in our pantry.  emmy has been eating them by the handfuls.  so simple and delish.  perfect for a new years eve snack too!

enjoy :)

what's for breakfast this morning {christmas morning bread pudding}.

i am huge on traditions.  as i've said before, it pretty much runs in my blood.  growing up, my family had the same exact meal on just about every holiday.  it was a little ridiculous, however, i am a firm believer in traditions being a really wonderful thing for families.  and for children.  they help foster stability and security, a sense of belonging and promote family togetherness.  i totally believe that.  

right down to christmas breakfast.

i'm the mom that wants to find one recipe to make christmas morning, and that recipe is forever dubbed christmas breakfast for the next twenty years.  and alas, my friends... i found it.  i mean, i found it.  

(thank you, pinterest.  you delivered in a big way to me this christmas and i will be forever indebted to you)

our family loves nutella.  it goes way back to my college days when i used to sit out in the hall at two am with all of my besties stuffing our faces with pretzels and animal crackers and pretty much anything else that we could find to dip in some nutella.  ahhh, those were the days.  i was hoping to find some sort of nutella breakfast recipe to try christmas morning, and found this one as i browsed through pinterest one evening.

you guys.

nutella croissant bread pudding.  i mean, what in the world.  it was amazing.  with a little bacon and scrambled eggs on the side, this was the *perfect* christmas breakfast.

and when i say perfect, i mean it's officially-our-christmas-morning-breakfast-for-the-next-twenty-years perfect.

here's the recipe.  you are welcome.

christmas morning bread pudding

* 5 croissants (preferably 1-2 days old)

* 3/4 c. nutella

* 2 eggs

* 1 c. heavy cream

* 1/2 c. carnation evaporated milk

* 2 t. vanilla extract

* 2 t. almond extract

* 1 T. maple syrup

* 1/4 t. salt

* 1/3 c. sugar

- preheat oven to 350.

- slice croissants in half lengthwise.  slather one side with nutella and top with the other half to form a sandwich.  repeat with remaining croissants.

- slice sandwiched croissants into 2 inch pieces and place in a greased baking dish (i used a 9x13).

- for the custard: combine eggs, cream, carnation milk, vanilla and almond extracts, maple syrup, salt and sugar in a medium mixing bowl and whisk together.

- pour custard over the croissant pieces.  press down gently to help bread absorb the liquid (i even flipped some pieces to make sure they were coated).

- cover with tinfoil and bake for thirty minutes.  then, uncover and bake for another ten, or until the bread pudding is puffed and golden brown and the liquid has set.

- cool and sprinkle with powdered sugar

let me know if you make this dish; it is truly a treat that would make any day feel like christmas :)

enjoy!

what's for dinner tonight {cornmeal cake}.

it was a cold day here in new england, so i had a big pot of chicken tortilla soup simmering on the stove.  i have a killer cornbread recipe, but it has a ton of butter in it and i felt like something lighter.  so, after a bit of research i found this... cornmeal cake (or, if you want to get technical bolo de fuba, but i can't even pronounce that so i'll just call it cornmeal cake).

oh.my.goodness.  

if you're looking for a typical cornbread, don't try this... but if you want something a bit different (and lighter), this is for you.  the cake is fluffier and sweeter than your run of the mill cornbread and it bakes in layers; the edges and top a bit crispy and the bottom is a delicious custard-like consistency.  just typing this makes me want to run to the kitchen and grab another piece.  

here's the recipe.

cornmeal cake

* 3 c. skim or lowfat milk
* 4 eggs
* 1 1/2 c. yellow cornmeal
* 1 1/4 c. sugar
* 1 1/2 T. flour
* 2 1/2 T. butter, melted
* 1 T. baking powder
* 2 T. parmesan cheese

- preheat oven to 350.  spray 9x13 pan with baking spray.
- place first 6 ingredients in a blender, and blend for about one minute.  add baking powder and parmesan cheese and blend on low just until incorporated (a few seconds).
- pour mixture into greased pan and bake for about 50 minutes, or until golden brown and a knife comes out clean when inserted into the center.
- allow cake to rest for 20 minutes before serving.  it's especially delicious warm.

enjoy!

{sidenote:} this recipe is another great find from the blog skinnytaste!  if you're watching what you eat, this is a great resource.  every recipe is made lighter, and provides all of the nutrition information for you to figure your calories (and weight watchers points!)  check it out; i love it!

what's for breakfast this morning {healthy freezer breakfast burritos}.

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you.guys.  i have a new obsession: freezer breakfast burritos.

mornings in our house can be a bit challenging on the days that i work.  i have to be out super early, so i'm usually in a rush when it comes to breakfast.  last week i found myself in line at the tim ho's drive thru window twice because i was in such a rush and we didn't have anything in the house that i could make fast... i don't like that.  money out of my pocket, and also not the best choices for healthy eating.

when bella was a newborn, i made these homemade freezer breakfast hot pockets; they were sooo yummy and i'd just pop them in our toaster oven and feast on them while caring for her.  so easy.  i loved that recipe, but i wanted something even healthier, so i came up with this one for burritos instead.  i loaded up the girls and headed to sam's the other night to get my supplies.  this is a bulk recipe; i made about 25 burritos, so you will need a large amount of ingredients!  i recommend sam's or costco or a place you can buy in bulk.

the beauty of this recipe is you can add, subtract, change it up however you'd like!  this is what i did:

healthy freezer breakfast burritos

* 2 onions, chopped
* 1 red bell pepper, chopped
* 4 cans of black beans, rinsed and drained (i used seasoned black beans for lots of flavor)
* 18 whole eggs, 18 egg whites (yes, i know... it's a lotta eggs!)
* 1 c. sharp cheese, grated
* 1 jar of salsa
* 3-4 (8 count) packages of burrito size tortillas
* paper towels
* 3-4 gallon freezer bags

- coat a large skillet with cooking spray and add your onion and red pepper.  sautee until tender.  add black beans and heat through.  transfer to a bowl, set aside and wipe skillet clean.
- whisk all of your eggs in a large mixing bowl.  as you beat your eggs, add a bit of water; this will help produce light, fluffy eggs.  after eggs are well combined, season with salt and pepper and scramble in your large skillet.
- now set up your "assembly line".  in each tortilla, place a scoop of beans/veggies, some egg, a light sprinkle of cheese and a few spoonfuls of salsa.  roll tightly into a burrito and wrap each individual burrito in paper towel.
- fill your freezer bags with the paper-towel wrapped burritos and stock your freezer up!

these burritos are flavorful, delicious and the tortillas stay soft and tender when you reheat in the microwave!  the paper towel freezes, and as you defrost your burrito, it gives the tortilla moisture as it cooks to keep it from drying out.  perfect.  you'll have to play around with cooking time depending on your microwave, but defrost for a couple of minutes, and then cook for an additional 1-2 minutes until warmed through.

this is seriously the perfect breakfast!  i'm always starving by about 9:30, but thanks to the hearty protein and fiber in these burritos, i'm satisfied all morning.  i hope to make these once a month.

give it a try!  it is time consuming, but after the girls were in bed, i put on my favorite playlist and went to town in my kitchen.  and seeing your freezer stocked with a few weeks of fast, healthy breakfasts is totally worth the work and time.  especially if you're rushed in the morning (like me!)... this would also be a great recipe for expectant mamas; having food at your fingertips is such a lifesaver!

enjoy!

what's for dinner tonight {crockpot chicken tikka masala}.

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chicken tikka masala is seriously one of my favorite foods.  ever.

when we lived in texas, we lived in an area that was densely populated by indian people.  bollywood movies played at the movie theater up the street and we were surrounded by indian restaurants with delicious food.  when i was on staff at our church, one of my coworkers and good friend, marilyn, introduced me to a little indian cafe nearby.  whenever we went there for lunch it just made my day.  they had an amazing buffet and marilyn was an indian food expert, so she would tell me what everything was and what to try.  seriously; the perfect way to get introduced to a different cuisine.  we would have the best talks over our delicious lunches, warm naan and glasses of iced tea.

i miss those times!

i quickly learned my favorite dish was chicken tikka masala.  so so good.  if you've been scared to try indian food, this would be your perfect introductory dish.  it's tender chicken cooked in a creamy, spicy tomato based sauce with cilantro and yogurt.  it's super yummy served with rice and some buttery naan.  

my mouth is watering.

i found this recipe a while ago on the weight watchers website and have been wanting to try it for a while now.  i found it a bit difficult to track down some of the spices i needed... i ended up hitting up our local healthfood store and found everything i needed for this dish.  and for super cheap!  great hint for spices: buy out of those bulk bins!

let me just say: this isn't nearly as delicious as a good indian restaurant, but it definitely is a good, homemade (and healthy) substitute.  and now, for the recipe...

crockpot chicken tikka masala

* 28 oz. can crushed tomatoes
* 1 small onion, minced
* 1 T. garlic, minced
* 1 T. ginger, minced
* 2 T. garam masala
* 1 T. brown sugar
* 1/2 t. ground cumin
* 1/2 t. ground coriander
* 2 lbs. chicken breast (you could use thighs, but i prefer boneless chicken breasts for all my dishes!)
* 1 T. salt
* 1/2 c. plain lowfat greek yogurt
* 1/4 c. fresh cilantro, chopped

- combine all ingredients in crockpot, except yogurt and cilantro.  cook on low 6-8 hours or high for 3-4.
- turn off heat and stir in yogurt and cilantro.

that's it!  super easy.  we like ours with brown rice and homemade naan.  delicious.
enjoy!

what's for your sweet tooth {homemade apple pie}.

one of my favorite things about this time of year is baking.

i love the memories that are made in my kitchen.  i love how baking in the oven will cause my whole house to smell of cinnamon and spice; i love how warm and cozy and happy everything feels.  i love the nostalgia of it all.

it doesn't get much more nostalgic than a good homemade apple pie.  in fact, it's one of my favorite things to bake this time of year.  i love making pie.  it feels accomplished and at the same time rustic and very suzy homemaker.  i feel so 1950's when my husband comes home to a homemade pie.  

and 1950's in a good way.

i've tried a few different types of apple pie, but i think i've just developed my own go to version.  here is my recipe; and by golly, please make your own crust!  it's so easy (i promise) and so very, very delicious.

homemade apple pie

crust:
* 2 1/2 c. all purpose flour
* 1/2 t. salt
* 1 c. butter flavored shortening, diced and chilled
* 6-8 T. ice water

- dice up your shortening and stick it in the freezer for a couple of minutes until it's nice and cold.
- combine flour and salt; cut in shortening until mixture resembles course crumbs.  add in ice water until a nice dough forms.  wrap in plastic wrap and place in fridge for at least an hour to chill.

filling:
* 8-9 apples, peeled and thinly sliced (i used a combination of macintosh and red delicious)
* 1/8 c. cornstarch
* 3/4 c. brown sugar
* 3/4 t. cinnamon
* 1/4 t. pumpkin pie spice

- combine everything and stir until apples are coated evenly
- roll out half of the pie crust dough on a floured surface and transfer into a greased pie plate.  fill with apple mixture and dot with 1 T. of butter.
- roll out second half of pie crust dough, and place ontop of apples.  pinch crusts together and fold under, crimping along the edges with your fingers. (optional: i like to jazz it up a bit and save a bit of extra crust dough to roll out and cut with leaf-shaped cookie cutters to arrange on the top of my crust.  just feels extra fancy).
- whisk an egg with a drizzle of water and brush the top of your pie.  bake at 375 degrees for 45 minutes (depending on the heat of your oven, you may have to adjust the baking time a bit).

top with a scoop of vanilla ice cream and you've got a little bit of heaven on a plate.
enjoy!  happy fall :)

what's for breakfast this morning {overnight crockpot apple butter}.

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i love it when pinterest works for me.

it's like, i pin a million things and sometimes--just sometimes--i think "hey; i should actually do that!"  and then if it's a success?  well, that's just a double bonus.

last sunday night i was bored with the sunday night football game and decided to get on pinterest to check out fall recipes.  we had just been apple picking and i wanted to try something new besides the pie, crisp and muffins i already knew i wanted to make.  when i saw this recipe for making apple butter in the crockpot--while you are sleeping--i not only pinned it, but i actually got out my apple peeler and went to work.  yep, ladies and gents... i actually made it that instant.  very rare for me and pinterest.

i had everything on hand for this recipe and i was pretty excited about it.  the smell of the apple butter cooking throughout the night made for an extra good night's sleep, and super scrumptious toast the next morning.  it was a total success, and so, sooo easy.

here's the recipe, adapted a bit from cooking light.
(yes, it's even light).  told you; all around total success.

overnight crockpot apple butter

* 10 medium apples (approx. 2 1/2 lbs), peeled, cored and cut into large chunks
* 1 c. brown sugar
* 1/4 c. honey
* 1/4 c. apple cider
* 1 T. cinnamon
* 1/4 t. pumpkin pie spice

- combine all ingredients in your crockpot.  cover and cook overnight, or on low for about ten hours, or until apples are very tender.
- place small batches of your apple mixture into a fine mesh sieve and over a bowl, press mixture through using the back of a wooden spoon.  discard pulp.
- when this process has completed with all of your apple mixture, put it back into your crockpot and cook, uncovered, on high for an hour to an hour and a half until thickened.  stir occasionally.
- place apple butter into a bowl, cover, and chill for up to a week.

when i first made this, i was a bit disheartened by how small the batch was.  however, a little apple butter goes a long way so we still haven't made it through all of our first batch!  next time i think i will freeze some, or try canning a couple of jars so that it will last longer.

this is super delicious on toast, english muffins, and i also made a really yummy panini with it that i'll share the recipe for soon!

enjoy!

what's for dinner tonight {zucchini gratin}.

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one of my favorite things to watch on tv has always been cooking shows.  even as a little girl.  is that weird?  maybe.  but i think i've always loved food and enjoyed cooking, as far back as i can remember.  i come from a family where that's pretty much in our blood.

now bella likes curling up in bed with me and watching cooking shows, which is pretty precious.  one of my favs is barefoot contessa on the food network.  i just love her.  even hearing the sound of her voice is soothing to my soul.  everything she makes just looks super delish (and is... i've tried many of her recipes!), and i love her dishes because they use basic ingredients; nothing too strange or exotic which works for me.  i first saw her make this dish a few years ago, and have always wanted to try it.  zucchini, cheese and breadcrumbs?  what's not to like?!

the past couple of years teachers that nick works with have been giving us an abundance of veggies from their gardens, which is such a blessing!  last week our kitchen counters were overflowing with beans, spaghetti squash, potatoes, onions, cukes and zucchini.  i've had to strategize and plan our weekly menu in order to ensure we use up all of this delicious produce which so far has been no problem.  this was one of the first recipes i thought of when deciding what to do with all of our squash.

this dish is super easy, and salty, gooey, cheesy comfort in a casserole.  perfect for welcoming the cooler fall air that's been blowing through our windows.  loving it.

zucchini gratin
adapted from this recipe

*  6 T. butter (plus extra for topping)
*  1 lb. yellow onions, cut in half and sliced (approx. 3 onions)
*  2 lbs. zucchini, sliced (approx. 4 zucchini)
*  2 t. salt
*  1 t. pepper
*  2 T. flour
*  1 c. hot milk
*  1 c. fresh bread crumbs (toast bread and crumble, sautee in pan with a bit of olive oil, or use good panko crumbs)
*  1 c. shredded gruyere cheese

-  preheat oven to 400 degrees.
-  melt butter in a large skillet (i used a big pot; lots of veggies!).  add onions and cook until tender which will take about fifteen minutes; do not brown.  add zucchini, cover and cook for ten more minutes, or until tender as well.
-  add salt and pepper and cook, uncovered, for five minutes.  stir in flour.
-  add hot milk and stir over low heat until a sauce is formed.
-  pour into a 9x13 greased baking dish.  top with bread crumbs and shredded cheese and dot with 1 T. butter, cut into small pieces.  bake for twenty minutes, until bubbly and browned.

is your mouth watering yet?  seriously delicious.

i think i need to make this again very soon!  enjoy.