Just in case you missed it on Facebook here is the recipe. Enjoy and sprinkle on some love.
Pumpkin Spice Latte
makes 1-2 servings
Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Thursday, September 24, 2009
Monday, September 21, 2009
Laundry Tip # 1 & 2
1.Freshen up the washing machine. Clean the hoses
and unclog soap scum.
Once a month pour one cup of vinegar into the
washing machine and run the machine through a
normal cycle, without clothes.
Also works to remove any odor your HE washer might have.
2.Dread folding or ironing laundry? Do two things at once. I often turn my laundry time in to prayer time for each member of my family. As I am folding I pray for them each per article of clothing ( one word prayer per undie, sock or undershirt). As I iron clothes I pray for whose ever article of clothing I am pressing. You can also do this using Christmas photo cards you receive. Place them in a small album and turn the page for each item that you iron.
Try these ideas in your home. Don't forget to wash with love and when you serve your family you are serving God.
and unclog soap scum.
Once a month pour one cup of vinegar into the
washing machine and run the machine through a
normal cycle, without clothes.
Also works to remove any odor your HE washer might have.
2.Dread folding or ironing laundry? Do two things at once. I often turn my laundry time in to prayer time for each member of my family. As I am folding I pray for them each per article of clothing ( one word prayer per undie, sock or undershirt). As I iron clothes I pray for whose ever article of clothing I am pressing. You can also do this using Christmas photo cards you receive. Place them in a small album and turn the page for each item that you iron.
Try these ideas in your home. Don't forget to wash with love and when you serve your family you are serving God.
Sunday, September 20, 2009
Weekly Menu 9/20
Hello Cooking Friends,
I hope you each tried at least one new recipe last week whether it was one of the ones I had posted or from another source. I like to try new recipes every week to keep from getting bored. My kids are also introduced to new flavors and ingredients by me cooking different meals often. It is time for Bible studies to begin and weekly school activities are under way. I have found that my Crock is a great kitchen tool to take advantage of. If you wake up 10 to 15 minutes earlier, on a day you know you have time crunch, dinner can be made before you leave in the morning and be ready when you arrive home. I like using Mc Cormicks Slow Cookers they are really a no brainer to prep and taste great. You can also just throw veggies and a roast with broth or water, v8 juice, salt and pepper for a quick easy meal.
Monday- Stuffed Chard
Tuesday - Miguel's Jr
Wednesday- Slow Cookers Packet Savory Pot Roast.
Thursday-Harvest Pot Pie
Friday - Grilled salmon and noodle salad ( I never made it last week forgot about hockey game and Justin's Party.)
Stuffed Chard with Fresh Marinara
Recipe courtesy EatingWell.com
Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family. Make It a Meal: A side of whole-wheat spaghetti to soak up the sauce plus a glass of Syrah.
Prep Time:
35 min
Inactive Prep Time:
hr min
Cook Time:
5 min
Level:
Intermediate
Serves:
4 servings, 2 rolls each
Ingredients
* 1 pound 90%-lean ground beef
* 1/2 cup plain dry breadcrumbs
* 2 medium shallots, minced, divided
* 1 1/2 teaspoons Italian seasoning, divided
* 1 teaspoon garlic powder
* 1/2 teaspoon freshly ground pepper, divided
* 8 large Swiss chard leaves, stems removed (see Tip)
* 1 14-ounce can reduced-sodium chicken broth
* 1 tablespoon extra-virgin olive oil
* 1/4 teaspoon crushed red pepper
* 1 28-ounce can crushed tomatoes
* 1/2 cup freshly shredded Parmesan cheese (optional)
Directions
Gently mix beef, breadcrumbs, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.
Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165°F, 8 to 10 minutes. Discard any remaining broth.
Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.
Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.
Printed from FoodNetwork.com on Sun Sep 20 2009
© 2009 Scripps Networks, LLC. All Rights Reserved
Harvest Pot pie
Family Circle Magazine Oct 17 issue
If you interested in this recipe let me know and I will get it out as soon as I can. I can't find it online to post and it is a little long to type so I can snail mail it to you. Or you can buy this months issue of Family Circle lots of good recipes in it.
Enjoy cooking for your family and don't forget to sprinkle in a little extra love.
I hope you each tried at least one new recipe last week whether it was one of the ones I had posted or from another source. I like to try new recipes every week to keep from getting bored. My kids are also introduced to new flavors and ingredients by me cooking different meals often. It is time for Bible studies to begin and weekly school activities are under way. I have found that my Crock is a great kitchen tool to take advantage of. If you wake up 10 to 15 minutes earlier, on a day you know you have time crunch, dinner can be made before you leave in the morning and be ready when you arrive home. I like using Mc Cormicks Slow Cookers they are really a no brainer to prep and taste great. You can also just throw veggies and a roast with broth or water, v8 juice, salt and pepper for a quick easy meal.
Monday- Stuffed Chard
Tuesday - Miguel's Jr
Wednesday- Slow Cookers Packet Savory Pot Roast.
Thursday-Harvest Pot Pie
Friday - Grilled salmon and noodle salad ( I never made it last week forgot about hockey game and Justin's Party.)
Stuffed Chard with Fresh Marinara
Recipe courtesy EatingWell.com
Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family. Make It a Meal: A side of whole-wheat spaghetti to soak up the sauce plus a glass of Syrah.
Prep Time:
35 min
Inactive Prep Time:
hr min
Cook Time:
5 min
Level:
Intermediate
Serves:
4 servings, 2 rolls each
Ingredients
* 1 pound 90%-lean ground beef
* 1/2 cup plain dry breadcrumbs
* 2 medium shallots, minced, divided
* 1 1/2 teaspoons Italian seasoning, divided
* 1 teaspoon garlic powder
* 1/2 teaspoon freshly ground pepper, divided
* 8 large Swiss chard leaves, stems removed (see Tip)
* 1 14-ounce can reduced-sodium chicken broth
* 1 tablespoon extra-virgin olive oil
* 1/4 teaspoon crushed red pepper
* 1 28-ounce can crushed tomatoes
* 1/2 cup freshly shredded Parmesan cheese (optional)
Directions
Gently mix beef, breadcrumbs, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.
Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165°F, 8 to 10 minutes. Discard any remaining broth.
Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.
Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.
Printed from FoodNetwork.com on Sun Sep 20 2009
© 2009 Scripps Networks, LLC. All Rights Reserved
Harvest Pot pie
Family Circle Magazine Oct 17 issue
If you interested in this recipe let me know and I will get it out as soon as I can. I can't find it online to post and it is a little long to type so I can snail mail it to you. Or you can buy this months issue of Family Circle lots of good recipes in it.
Enjoy cooking for your family and don't forget to sprinkle in a little extra love.
Sunday, September 13, 2009
Weekly Menu : 9/13
Wow I can't believe I have gone the whole summer with out blogging. Time does fly when you're having fun.Following is my menu and recipes for this week. I don't know how often I will be able to post my weekly menu's and recipes but I will try my best. If you try one let me know how it turned out for you. I will also try to post and changes I make to the recipes. Enjoy!
M- Grilled Flank Steak with Tomatillo Salsa
Tues- Mom's Thicker Chicken Noodle Rachel Ray
Wed- Miguel's Jr
Thurs- Balsamic Sirloin Peppered steak and Red Potato's
Friday - Grilled Salmon with noodles
Grilled Flank W/ Tomatillos Salsa
Top a quick grilled steak with a fresh, tangy salsa made with tomatillos. Like your salsa really hot? Leave the veins in the jalapeños.
8 oz. tomatillos (4 medium), husks removed, coarsely chopped (1 1/2 cups)
1/3 cup coarsely chopped cilantro
1 small jalapeño chile, seeded and deveined if desired
1 garlic clove, halved
1/4 teaspoon salt
1 lb. flank steak (1 inch thick)
1 to 2 teaspoons Southwest seasoning*
1/2 cup crumbled queso seco or other Mexican cheese
1. Pulse tomatillos, cilantro, chile, garlic and salt in food processor until coarsely chopped. Place in small bowl, draining off some liquid if desired.
2. Heat grill. Sprinkle both sides of steak with Southwest seasoning. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 5 minutes. Thinly slice across the grain. Serve with salsa; sprinkle with cheese.
TIP *Make your own seasoning blend by combining 1 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic salt and 1/4 teaspoon pepper.
4 servings
PER SERVING: 230 calories, 6.5 g total fat (2.5 g saturated fat), 36 g protein, 4.5 g carbohydrate, 90 mg cholesterol, 345 mg sodium, 1 g fiber
Balsamic Peppered Sirloin
Three ingredients, plus pan drippings, create a fabulously easy, great-tasting sauce for quick-cooking sirloin. Balsamic vinegar adds zing to the sauce and helps soften the taste of the pepper.
1 1/4 lb. beef top sirloin steak (1 inch thick), cut into 4 pieces
2 tablespoons cracked black pepper*
1 teaspoon coarse salt
1 1/2 tablespoons vegetable oil
1/2 cup lower-sodium chicken broth
1/4 cup balsamic vinegar
1 tablespoon unsalted butter
1. Pat steaks dry; coat both sides with pepper, pressing to adhere. Sprinkle with salt.
2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook steaks 7 to 9 minutes for medium-rare, turning once. Remove steaks; cover loosely with foil. Let stand 5 minutes.
3. Meanwhile, add broth and vinegar to skillet; boil 2 minutes or until sauce is slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Remove from heat; whisk in butter until melted. Serve over steaks.
TIP *Cracked black pepper can be found in the spice aisle of the grocery store. To crack your own, place whole peppercorns in heavy resealable plastic bag. Pound with flat side of meat mallet or side of knife until coarsely ground.
4 servings
PER SERVING: 260 calories, 12.5 g total fat (4 g saturated fat), 33 g protein, 2.5 g carbohydrate, 90 mg cholesterol, 505 mg sodium, .5 g fiber
Grilled Salmon and Noodle Salad
SALAD
1 (1-lb.) salmon fillet
8 oz. buckwheat noodles, cooked, drained
4 1/2 cups packed torn fresh spinach (6 oz.)
1/4 cup sliced green onions
2 large seedless oranges, peeled, sliced, cut up
DRESSING
1 tablespoon grated orange peel
1/2 cup orange juice
3 tablespoons soy sauce
1 tablespoon lemon juice
1. Heat grill. Grill salmon skin-side down, covered, over medium heat or coals 8 to 12 minutes or until salmon just begins to flake, turning once if desired.
2. Combine all remaining salad ingredients in large bowl. Combine all dressing ingredients in small bowl. Pour dressing over salad; toss to coat.
3. Flake salmon; arrange over salad.
6 servings
PER SERVING: 280 calories, 5 g total fat (1.5 g saturated fat), 23.5 g protein, 38 g carbohydrate, 50 mg cholesterol, 710 mg sodium, 7 g fiber
M- Grilled Flank Steak with Tomatillo Salsa
Tues- Mom's Thicker Chicken Noodle Rachel Ray
Wed- Miguel's Jr
Thurs- Balsamic Sirloin Peppered steak and Red Potato's
Friday - Grilled Salmon with noodles
Grilled Flank W/ Tomatillos Salsa
Top a quick grilled steak with a fresh, tangy salsa made with tomatillos. Like your salsa really hot? Leave the veins in the jalapeños.
8 oz. tomatillos (4 medium), husks removed, coarsely chopped (1 1/2 cups)
1/3 cup coarsely chopped cilantro
1 small jalapeño chile, seeded and deveined if desired
1 garlic clove, halved
1/4 teaspoon salt
1 lb. flank steak (1 inch thick)
1 to 2 teaspoons Southwest seasoning*
1/2 cup crumbled queso seco or other Mexican cheese
1. Pulse tomatillos, cilantro, chile, garlic and salt in food processor until coarsely chopped. Place in small bowl, draining off some liquid if desired.
2. Heat grill. Sprinkle both sides of steak with Southwest seasoning. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 5 minutes. Thinly slice across the grain. Serve with salsa; sprinkle with cheese.
TIP *Make your own seasoning blend by combining 1 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic salt and 1/4 teaspoon pepper.
4 servings
PER SERVING: 230 calories, 6.5 g total fat (2.5 g saturated fat), 36 g protein, 4.5 g carbohydrate, 90 mg cholesterol, 345 mg sodium, 1 g fiber
Balsamic Peppered Sirloin
Three ingredients, plus pan drippings, create a fabulously easy, great-tasting sauce for quick-cooking sirloin. Balsamic vinegar adds zing to the sauce and helps soften the taste of the pepper.
1 1/4 lb. beef top sirloin steak (1 inch thick), cut into 4 pieces
2 tablespoons cracked black pepper*
1 teaspoon coarse salt
1 1/2 tablespoons vegetable oil
1/2 cup lower-sodium chicken broth
1/4 cup balsamic vinegar
1 tablespoon unsalted butter
1. Pat steaks dry; coat both sides with pepper, pressing to adhere. Sprinkle with salt.
2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook steaks 7 to 9 minutes for medium-rare, turning once. Remove steaks; cover loosely with foil. Let stand 5 minutes.
3. Meanwhile, add broth and vinegar to skillet; boil 2 minutes or until sauce is slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Remove from heat; whisk in butter until melted. Serve over steaks.
TIP *Cracked black pepper can be found in the spice aisle of the grocery store. To crack your own, place whole peppercorns in heavy resealable plastic bag. Pound with flat side of meat mallet or side of knife until coarsely ground.
4 servings
PER SERVING: 260 calories, 12.5 g total fat (4 g saturated fat), 33 g protein, 2.5 g carbohydrate, 90 mg cholesterol, 505 mg sodium, .5 g fiber
Grilled Salmon and Noodle Salad
SALAD
1 (1-lb.) salmon fillet
8 oz. buckwheat noodles, cooked, drained
4 1/2 cups packed torn fresh spinach (6 oz.)
1/4 cup sliced green onions
2 large seedless oranges, peeled, sliced, cut up
DRESSING
1 tablespoon grated orange peel
1/2 cup orange juice
3 tablespoons soy sauce
1 tablespoon lemon juice
1. Heat grill. Grill salmon skin-side down, covered, over medium heat or coals 8 to 12 minutes or until salmon just begins to flake, turning once if desired.
2. Combine all remaining salad ingredients in large bowl. Combine all dressing ingredients in small bowl. Pour dressing over salad; toss to coat.
3. Flake salmon; arrange over salad.
6 servings
PER SERVING: 280 calories, 5 g total fat (1.5 g saturated fat), 23.5 g protein, 38 g carbohydrate, 50 mg cholesterol, 710 mg sodium, 7 g fiber
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