Life in 2012

Life ponderings...is it just me or is 2012 weird? It feels like "abnormal" is the "new normal" and that chaos rules the day.  I wonder if it's just the phase of life I'm in, a strange surreal time period, or if I can simply cast all of the blame on 2012.  Can a year just be off?  

I haven't been the most loyal blogger in 2012, mostly for the above reasons.  Life is good, but it's also been a little confusing.  Things aren't adding up like they usually do.  Friends are going through life changing situations, and my every day menial complaints seems ridiculous.  I guess I've just been lost in my head in 2012.  I should know better.  I don't process things as well in my head, as I do in the written word.

Thanks for bearing with me.  I'm not quite myself, but I hope to be.  I feel like life is so much bigger than "what's for dinner" or my latest cooking project.  However, cooking for me is also cathartic.  It allows me to throw myself into delightful, organized chaos for a bit.  I can nourish mind, body, and soul with a little home cooking.  It's something I haven't done enough of lately, but hope to soon.

                

Last week, I attempted something with Rach.  In her latest edition of her mag, there's quite a few tasty treats to put a smile on any Texans' face.  Any Tex-Mex lovers face too.  Last week, a friend and I whipped up Rachael Ray's Meat-Free Fajitos (Fajita-Style Burritos).  In looking at the recipe, I had to wonder.  What is the big deal?  It's sauteed onions, green pepper, and portobello mushroom caps essentially stuffed into a burrito.  I don't know the answer, but it was soooo delicious!!  The only thing I can think of is the deglazing with the sherry.  It's the only thing I wouldn't have thought to do on my own.  

What I do know, is that this dinner was far tastier than I expected.  Really, it was truly surprisingly delicious.  My friend and I were both in agreement on that.  There were only 2 changes made to this recipe from the original (recipe link below).  One, I eliminated the jalapenos.  My friend is nursing a 3 month old, and any nursing mom knows you DON'T eat things like jalapenos when you are nursing...unless an incessantly screaming baby sounds fun to you.  Also, instead of the manchego cheese, I used cotija.  I LOVE cotija cheese with my mexican food...and it was cheaper.

I wouldn't change a THING!  Delicious!  A healthy, meat-free option that will leave you satisfied and full.  I hope all is well with you, and that your 2012 is going well.  Enjoy!

Link to Rachael Ray's Meat-Free Fajitos (Fajita-Style Burritos) Recipe

Chocolate Chip Oreo Cookies

Good ol' Valentine's Day has snuck up on me again.  If it has you in a tail spin today as well, I'd like to offer you the simplest of sweet treats to make for your loved ones.  All you need are 2 prepackaged ingredients: chocolate chip cookie dough and mini oreos.

I found this little combo on a blog 2 weeks ago, and the girls and I have been having the BEST time making them.  Yes, this is so simple even my little princesses can make them.  It's basic math to achieve this yummy treat.  Chocolate chip cookie + mini oreo = Chocolate chip oreo cookies.

If you click on the blog link, the blogger has wonderful pictures and step by step instructions to making these.  You simply take a blob of pre-cut chocolate chip cookie dough, slice it in half, flatten the two halves, put a mini oreo on one half, and cover with the other half.  Be sure that your oreo is completely hidden.  Then you cook them according to the cookie dough instructions on the package.

In no time at all, you will have created a wonderful, little, sweet treat for your friends, your family, or just you to enjoy!  If you want to add more fun for Valentine's Day (or any day) add some sprinkles to them prior to cooking.  They are sure to be a hit!

Also, if you are looking for a "from scratch" recipe for Chocolate Chip Oreo cookies, my sister-in-law makes some fabulous ones!!

Link to Iowa Girl Eats "Mini Oreo Stuffed Chocolate Chip Cookies" Recipe

P.S.- My husband and I agree that these cookies are much tastier cool than warm, but unfortunately I just can't stand the wait and I usually gobble most of them up while they are warm.  Just our opinion!  Find out which way you love them best!!  Happy Valentine's Day!

An Italian Marriage

About two years ago, I met a great friend.  She's as easy going as they come, and I love it!  You never know what's going to happen when you hang out with J, and even better, you never know what you are going to eat.  The girls and I have had some interesting culinary concoctions with J, and every one of them has been delicious!

A few months ago, on one of those rare moments when the weather is just perfect, we dined on today's recipe.  It was a beautiful evening where the kids could run around outdoors and play, and the moms could sit around sipping red wine.  A night where no one really thought much about what's for dinner, and then J surprised us with a italian marriage of ravioli and lasagna.  I don't have a cute blended, "Brangelina" type name for you.  It's essentially ravioli served and baked as a lasagna.  Rasagna.  Lavioli.  Really, I've got nothing.

I'm not going to fool you and make you think that this is at all tricky.  It's not.  It's incredibly easy to assemble.  The reason I share it with you, is because it was so amazing when J made it, that I had been craving it again.  I just made a batch the other night, and I HAD to share it with you.

Ravioli/Lasagna Ingredients

• ravioli
• fresh spinach
• a jar of spaghetti sauce
• a blend of italian shredded cheese

I use a 8x8 glass pan for this recipe.  I pour a thin layer of sauce on the bottom,  and layer it with cooked ravioli. (My package had 12 raviolis, so I split them 6 and 6).  Follow with a generous layer of fresh spinach, a layer of spaghetti sauce, and also a layer of shredded cheese.  Next, put on your next layer of ravioli, followed by more sauce, and lastly a generous layer of cheese.  Really, you can use as much cheese as you like.  I like generous!

I used a package of larger ravioli.  Any flavor will do really.  I like 4 cheese.  That's mostly because my kids will eat it, and also because it gives this dinner a vegetarian option for those who prefer that.  Lastly, cover with foil and heat in a 375 degree oven for about 30 minutes.  Remove the foil for the last 5 minutes or so, then the cheese can brown a bit.  Enjoy!

Minnesotans Know Soup

It's my own personal theory that Minnesotans know soup.  Why wouldn't they?  It's cold there in the winter!  If you were cold a significant portion of the year, I think you'd be a master of some belly warming food.  Don't you?  It's not my wildest theory, but I believe it to be true.

This past weekend, sandwiched between the illness du jour at our home, my favorite Minnesotan came to visit.  M is one of my dearest friends, and it had been far too long since we'd seen each other.  She brought along her adorable little son whom I'd never met, and she also got to witness the Texas Tornado in action for the first time.  Matter of fact, the Tiny Teen was just a peanut the last time we were together.  We had such a wonderful time together, that I dedicate this post to her.  Well that, and this is her soup recipe!

M gave me this recipe along with some Minnesota long grain wild rice and other ingredients for Christmas.  It was such a fun idea!  I love the thought of sharing recipes as gifts.  Now whenever I make this recipe, I think of her.  I asked if I could share it with you, and she agreed.  She's sweet like that.  With no further ado, the yummiest soup...

Minnesota Wild Rice Soup

• 6 TBSP margarine or butter
• 1 TBSP minced onion
• 1/2 cup flour
• 3 cups chicken broth
• 2 cups cooked wild rice
• 1/3 cup diced ham
• 1/2 cup finely shredded carrots
• 3 TBSP chopped slivered almonds
• 1/2 tsp. salt
• 1 cup half-and-half
• 2 TBSP dry sherry (optional)
• snipped fresh parsley or chives for garnish

Melt margarine in saucepan; saute onion until tender.  Blend in flour, gradually stir in broth.  Cook over medium heat, stirring constantly until mixture comes to a boil.  Boil and stir for 1 minute.  Stir in wild rice, ham, carrots, almonds, and salt; simmer about 5 minutes.  Blend in half-and-half and sherry; heat to serving temperature.  Garnish with parsley or chives.  Yields 6 cups.

I make this soup with some diced ham leftover from our Christmas ham that I froze.  M says she chops deli ham.  I'll switch to this when my ham leftovers are gone.  Also, I don't use the dry sherry...mostly because I don't have any.  It tastes delicious without it, so I've never thought to try adding it.  I've made this soup a couple of times.  I used chives for garnish only once.  I didn't really notice a difference in taste.  I'm not a big parsley gal, so I haven't tried it with that.  Last comment on preparing this soup.  I can promise you it is YUMMY!  The best part though is the leftovers.  M told me to leave enough for leftovers because the flavors marry, and it tastes even better the next day.

I realize that this isn't the coldest winter, but if you find yourself facing a chilly day I sooooo recommend this soup to you!  Enjoy!!