Corn Chowder

4 cups Chicken Broth

6 cups Red Potatoes, Peeled and diced

1/2 onion chopped

1/2 cup diced celery
(I was going to add some red or green pepper, but forgot to buy it)

Cook in large pot on medium heat for 30 minutes or until potatoes are soft.

Add:

3 TBSP Butter

1 cup Cooked and chopped Ham or Chicken (I used Ham)

1 cup Frozen Corn (thawed)

2 cans Cream Corn

2 cans Cream of Chicken Soup

1 1/2 cups Shredded Cheese

Combine until hot thought and cheese is melted.

Just before serving add 8 oz of Sour Cream.

I made Corn Bread to go with it. I crumbled the corn bread in my bowl of soup and it was REALLY REALLY YUMMY!!!! Adam and the kids had crackers. Makaila only ate the crackers. :) She's so darn picky and can't have any food that's all mixed together. :)

*Be warned, this made a lot! Had I known it was going to be so good and make so much we would have had all our friends over for dinner. :) It's probably enough to feed about 6 adults and a few kids.

Thai Chicken Peanut Taco

Thai Chicken Peanut Taco

-Organic Chicken, salted and baked and then shredded into large chunks
-Peanut Sauce (I get from a Thai Restaurant since I haven't found the perfect recipe yet.)
-Chili Garlic Hot Sauce (optional, in my opinion)
-Corn Tortilla Shells

For the SALSA
-1/2 cup diced Cucumber
-1/2 cup thinly sliced carrots
-1 TBSP Honey
-1 tsp Lime Juice
-1/4 cup chopped Cilantro
-1/4 tsp. Sea Salt

Prepare the Salsa and place in the fridge while you bake the chicken and prepare your tacos.  Can be made the day before.   Bake the chicken until done and let set for 5-10 minutes and then shred into large pieces.  Assemble your taco with chicken, peanut sauce, salsa and chili sauce if desired.

Quinoa & Sweet Potato Chili

Quinoa & Sweet Potato Chili

1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
1 - 6 oz can tomato paste
5 Cups water
3 tsp Organic Chicken Bouillon
1 onion, chopped
5 cloves garlic, minced
1 TBSP chili powder1 TBSP cumin (I use a little less)1 TBSP oregano1 tablespoon Avocado Oil2 sweet potato, peeled and cut into bite sized chunks1 cup dry quinoasalt and pepper to tasteavocado, cilantro for garnish

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!

Overnight Crockpot Apple Pie Oatmeal

Overnight Crockpot Apple Pie Oatmeal 

1 1/2 cup organic steel cut oats 
2 cups no added sugar apple juice 
1 cup organic whole milk 
1/2 cup unsweetened applesauce 
1/8 cup Maple Syrup
1/8 cup Agave
2-3 apples, peeled, cored & diced 
3/4 TBSP cinnamon 
pinch of salt 
Mix all ingredients in the crockpot the night before and cook on low for 8-9 hours.

Beef Stroganoff

I made Beef Stroganoff for dinner tonight after I made some NASTY Zucchini Egg bake thing. For being 4.5 starts on allrecipes.com, it was just not good and should be negative starts!! My Beef Stroganoff turned out really good though. I didn't realize that Adam really likes it, but hasn't had it in a long time and his mom always made it from Hamburger Helper growing up so he Loved this recipe.

INGREDIENTS
1lb Ground Beef
1/2 Onion, Diced
2 - 4oz can's Mushrooms (If you don't like too many mushrooms, cut back to 1 can)
1 can Cream of Mushroom Soup
1/4 cup Sour Cream
1/2 cup Hot Water
1 tsp Beef Baste
1 pkg Egg Noodles cooked as directed

DIRECTIONS
Brown Ground Beef, seasoned with salt and pepper. (I also use Johnny's seasoning salt) Remove from grease and set aside. In Grease, saute' onions and mushrooms until onions are translucent. Remove any grease that is left. Dissolve beef baste in hot water, and mix into Mushroom soup and sour cream Add sauce to Beef, Onion and mushrooms and bring to a boil. Pour over Egg Noodles and enjoy.

Prime Rib Dip Sandwiches

This recipe came from my sister in law but with my couple slight changes.

~4-5lb ish Rib Eye Roast (I bought at Costco) Yes it's one of their most expensive cuts of beef. Very worth it though!!

Paste:

~3/4 cup Mayonnaise

~roughly 2 TBSP Kosher Salt

~roughly 2 TBSP Montreal Steak Seasoning

Mix together until combined.

~Hogie Buns

~1 Sweet Onion sliced and sauteed.

~Sliced Cheese-Any kind you like (We use American Swiss that our Costco carries, but most other Costco's don't carry.) I hate swiss cheese, this taste nothing like swiss-it's so good!!

Line your Slow Cooker with foil. Sprinkle the bottom with roughly 3 TBSP Kosher Salt and Montreal Steak Seasoning.

Place Roast on top of seasoning in Slow Cooker. Cover remaining exposed sides of roast with mayonnaise paste that you made.

Cover top of cooker with foil and place lid on top of that.

Cook on High until roast reaches 155 F. (About 4 hours) Turn off heat and let sit for about 30 minutes.

Slice as thin as possible or as you would prefer. Place on hogie buns with sliced cheese and sauteed onions serve with ajue dipping juice.

I have a meat slicer so I use that to get it as this as possible. I like mine super duper thin. I then throw all the meat back into the meat juice that's in the crock pot. It keeps the meat warm, flavorful and nice and juicy!!

This will easily make 15+ sandwiches.

I have frozen the meat with it's juices and it's just as good reheated.

You can also cut the roast into smaller portions (3 even pcs) and cook each individually when you are ready. I food saved the others and froze for future use. These seems to leave just enough left overs for a couple lunch meals.

*Notes*

If you make smaller portion roasts be sure to adjust your seasoning as well as your cooking time. It will not take as long to cook a 1.5lb roast as it does a 5lb.

Tex-Mex Pork and Corn Soup

Tex-Mex Pork and Corn Soup
Ingredients:olive oil
12 ounces pork tenderloin cut into bite size pieces (can use chicken breast too)
1 cup chopped onion
4 cloves minced Garlic
1 can corn
2 14oz cans low sodium chicken broth
1 cup salsa (the hotter the salsa the hotter the soup)
1 cup chopped red or yellow sweet pepper
1/2 cup chopped tomato
1/4 cup snipped fresh cilantro
light sour cream (optional)

1. Heat oil and cook pork pieces. Set aside pork. Add to pot...onion and garlic. Cook/stir for 3-4 min, or onion is tender.

2. Stir in chicken broth, salsa, sweet pepper and corn. Bring to a boil..reduce heat...simmer 10 minutes. Add pork and heat through. Remove from burner...add tomato and cilantro. Top individual servings with sour cream.

Makes about 5 servings. About 200 cals per serving!

Sun Dried Tomato Pasta

Sun Dried Tomato Pasta
3 ½ Cups Flour
4 Eggs
1 tsp Baking Powder
2 tsp Salt
2 TBSP Warm Water
4 to 5 Sun Dried Tomato pieces
1 to 3 TBSP Olive Oil

*Note: Depending on how much oil you get from the Sun Dried Tomatoes will determine how much Olive Oil you will need to use. You need a total of about 3 TBSP.

Puree Sun Dried Tomatoes and Olive Oil. Being sure to eliminate all Tomato chunks.

In Kitchen Aid Mixer; using flat beater mix all ingredients together for 2 minutes. Switch the beater to the hook for 2 minutes. Need by hand for about a minute. Let set for 15 minutes. Using Kitchen Aid Pasta attachment; slowly feed a small portion of pasta through the roller at a time. Start on setting 1 and adjust to desired thickness. (I run each piece of dough through the roller at least 6 or 7 times for desired consistency.)
Once all pieces are rolled out, put through desired cutter or cut by hand. Put Pasta in Boiling salt water and cook until done being sure to stir regularly.

*Note: I find it works best to let pasta slightly dry out before cutting. This eliminates it from sticking together before it gets to the water.
For any uncooked pasta; let dry completely before storing.

Brown Sugar Smokies

1-16oz package Little Smokies
1 pound Bacon
1 cup Brown Sugar

Cut Bacon into thirds. Place smokies and bacon in a bowl, toss with brown sugar. Wrap bacon around smokies holding in place with a toothpick. Place on making sheet and bake at 350 F until bacon is crisp.

Bacon Wrapped Stuffed Jalapenos

abt. 15 Fresh Jalapenos (2-3" in size)
8oz pkg Cream Cheese, softened
1 cup shredded Cheese blend
1 pkg Bacon (NOT Thick cut)

Cut Jalapenos in half length wise. Remove seeds and membranes and wash Jalapenos, set to dry on paper towel.
For filling, beat softened cream cheese and shredded cheese blend until combined. Spoon into jalapenos.
Cut bacon into thirds. Wrap a piece of bacon around each stuffed jalapenos. Use a toothpick to keep bacon in place.
Bake at 375 F for 20-25 minutes or until bacon is cooked. Remove from pan and place on paper towel to remove any excess grease. Let cool slightly and enjoy.

Cabbage Salsa

Cabbage Salsa

1 bag of Shredded Cabbage
1 small bunch Cilantro, chopped
1 large Onion, diced
1 large Tomato, diced
Jalapeno, diced (optional, based on how spicy you would like)
1/8 cup Lime Juice
1 tsp Salt
1 tsp Pepper
1/2 tsp Garlic Salt

Mix together Cabbage, Onion, cilantro, Tomato and Jalapeno. Add in Lime Juice, Salt, Pepper and Garlic Salt. Add more to taste as you desire. Refrigerate overnight or for atleast a few hours. Stir before serving and add addition salt and pepper to taste.

Serve with Tortilla chips and Enjoy!!

I prefer Juanita's Tortilla Chips (Wenco, WalMart) They taste just like the restaurant ones!!

I will also wait until shortly before serving to add the diced tomato's. I like the freshness it gives the salsa.

Scalloped Corn Supreme

Scalloped Corn Supreme

1-14oz can Cream-styled Corn

1 - 14oz can Corn

1/2 cup Milk

1 well-beaten Egg

1 cup Ritz or Club Cracker Crumbs

1/4 cup finely chopped Onion

3 TBSP chopped canned Pimiento (optional)

3/4 tsp Salt

dash of Pepper

1/2 cup Ritz or Club Cracker Crumbs

Heat corn and milk. Gradually stir in egg. Add next 5 ingredients. Mix well. Pour into greased 8'' round baking dish. Top with buttered crumbs. Bake at 350 degrees for 20 minutes (serves 6)

Green Smoothie

The recipe is:
1 cup Festival Fruit Blend (Costco)
1/2 - 1 Banana
1 handful of Baby Spinach (Costco)
3/4 cup water or milk

Blend in a blender. The VitaMix works awesome with the frozen fruit.

Frog Eyed Pasta Salad

Pasta:

Cook pasta as directed on box. Strain and rinse with cold water. Place in large bowl.

Sauce:

1 cup Sugar

2 TBSP Flour

1/2 tsp. Salt

1 3/4 cup Pineapple Juice

2 Eggs, beaten

Directions:

Using a whisk mix all ingredients in a medium saucepan over medium heat until thickened. Once thickened, remove from heat and let cool until room temperature. Add sauce to pasta until coated. Refrigerate overnight in air tight container.

after 8+ hours of being refrigerated, Add:

1 cup Mini Marshmallows

1 - 8oz container Cool Whip

1 large can Crushed Pineapple, drained

3 small cans Manderaine Oranges, drained

Gently mix together and serve.  Refrigerate in airtight container.


Recipe from: Rita Smith

Green Smoothie

Adam made and Loved this Green Smoothie:

1 cup festival frozen fruit (Costco)
3/4 cup Vanilla Almond Milk
hand full of Baby spinich
1/2 Avocado or 1 banana

Blend and enjoy.

My kids loved the Chocolate Banana Smoothie I made them last week:
1 cup chocolate milk
1 banana that had been peeled, wrapped in seran wrap and frozen for a couple hours.
(optional - ice, depending on how thick you want it.)

Blend and enjoy.

Homemade Breadsticks (Yummy!!)

Some Yummy Breadsticks we had for dinner. My sister Taya got the recipe from her mother in law.

3 cups Flour

1 TBSP Yeast

1 TBSP Sugar

1/2 tsp Salt

1 1/2 cups Warm Water

1 cube Butter (melted)

Mix yeast in warm water add sugar until desolved. Add all remaining ingredients except for butter.

Need dough aprox 5 minutes. (may need to add more flour.)

Pour melted butter in bottom of 9x13 baking pan.

Roll out dough into 12 sticks. Let rise 20 minutes.

Bake for 20 minutes at 350 or until golden brown.

Crazy Week

What a week!!!

First my sewing machine is in the shop.  It has been one full week and I miss her dearly!!  I've been so busy I wouldn't have had time to sew, even if I want, but still!!  They think it might be the upper tension and praise the Lord, it will be covered under warranty.  ;-)  YAY!!!  I'm praying that's all that's wrong, of if there is more to it, they find it and are able to fix it all!!  They also said up to 2 weeks before the part comes in.... so now we wait!!

God is so very good.  And I love that he is always here for everything we need!!  The salons are crazy busy, which is so AWESOME!!!  I heard one of the GREATEST things ever this week!!!  I still can't believe it!!!  We had a client referred to us, yes, a tanning salon, by a Dermatologist!!!  We have clients who tan for many different reasons, some medical but I have never heard that we had a referral from a Dermatologist!!  All this hard work training employee's and educating them as well as clients about smart tanning and not burning has been so rewarding this year.  I've been praying for many, many, many months that God would give me the desire to do what is his will for the salons.  It's just been so great!!  I may not be able to leave town any time soon, but what ever God's will is!!!  It's not about me and I just have to keep reminding myself of that!!!


Then the week of FUN!!  ok, maybe not fun, but God has given me the joy to laugh about it and not be too stressed or annoyed.  One salon has been hitting record highs of 82 degrees in the salon.  Not good, especially for doing spray tans.  It's been a hot week in the salon, as well as hitting 101 outside last night.  Wednesday night we unfortunately missed the last night of Awana's and the kids award ceremony as we were at the salon all evening after losing half of our lights and outlets.  It is by God's grace that we did not lose any power to any tanning bed or computers so we were able to run in the "mood lighting" atmosphere.  I can not tell you how great all of our clients were.  It was hot and dark, but they embraced it and showed grace!!  How awesome!!!

After Adam scrambled around, fixed our broken dryer since the only working one lost power, but we had our washer, spent a couple hours trouble shooting on the phone with my dad only to Not fix the problem.  He was however, able to figure out what was causing the problem.  No power was coming in to one half of one of our 4 power panels.  God has given me such a wonderful handy husband who I could not be more proud of!!  He's just so awesome and I love how he will troubleshoot and figure things out, even if he doesn't want to.  He is a very gifted man!!!  He's my awesome handyman!! ;-)   My dad said call an electrician.  Adam called the PUD and would you believe they came out around midnight, swapped the smart meter for an old non-smart meter and we are fixed!!!  I guess the prong contact wasn't tight enough and the smart meter was too finicky!!

Wednesday night when I got home at 9pm after leaving an 82 degree salon, I walked in to a 78 degree house.  It was pretty awesome (*Insert sarcasm).  LOL    And did I tell you our rental 2 1/2 hours away is having the same AC problems?  Pipes keep freezing...  The salon is that, plus leaking and not sure where the leak is.  ;-(   Yesterday I came home to an 85 degree house (it was 101 out).  Adam had turned the heater on to unfreeze all the pipes, which worked really quickly and then the AC worked and we are down to 75 now.  Still need to figure out how to get everything fixed, but we aren't dying in a 80+ degree house which is really nice and the salon hasn't been 85 since the meter was changed.  Getting close to 80, but manageable!!

Now on to hire.... Not sure who God has planned for me to hire but I need to be pro active and figure that out!!!  :-)  Happy Saturday and Happy early Mother's Day to all you wonderful Mommies!!! Or as Makaila wrote to me Momers Day!!  :-)