Texas Caviar Casserole

Tex-Mex is a favorite cuisine in our family. Rice, beans, cumin, chili powder, garlic, cilantro, cheese, etc., it's all good. I love how this recipe combines all those flavors into one big dish. This dish is inexpensive, versatile, full of flavor, and contains a variety of textures. It can be used as a main dish by adding meat to it, a side with or without meat, an appetizer with tortilla chips, breakfast (leftovers topped with eggs and hot sauce), or maybe even a bedtime snack. The vinaigrette can also be used as a marinade or salad dressing for other dishes. It easily feeds 6-8 people.

Kale Salad with Lime Dressing

Yummy!

This summer we are sharing a garden with our neighbors and decided to grow kale as both our families enjoy it. I like kale in soup, salad, smoothies, etc. and our kale has done fantastically well. With the kale doing so well and us trying to eat healthier, I decided to make a kale salad for our ladies mission society's annual picnic. The nice thing about a kale salad is the fact that it really doesn't wilt. You can make up most of this salad the day before and then just add the remaining ingredients a couple of hours before serving. It also pairs nicely with some grilled chicken if you decide to make it a "Salad as a main dish" sort of night.

Mom's Potato Salad

I had never made potato salad before I met Jared and the one batch that I made after we were engaged didn't turn out very well. Now Jared LOVES potato salad, but especially his mom's recipe and my attempt tasted nothing like his mom's. We got married 13 days before his birthday so I decided that I wanted to attempt potato salad again as a special birthday gift to him. I asked his mom for her recipe but she had always just made it "to taste" without a recipe. I knew how badly I'd messed up the first time and that I would need to have a recipe if I was going to be able to keep making potato salad like his mom. Then I had the perfect idea, I would have his mom come over and teach me how to make her recipe, writing down ingredients and measurements as she went, which is how this recipe came to be. I love how creamy and flavorful this recipe is so I hope you enjoy! It does make about an ice cream pail's worth so I have also included a half batch recipe below.

Blackened Chicken over Dirty Rice

The hubby and I really enjoy spicy food (and the kiddos are beginning to). I have always been a fan of blackened chicken so I decided that it was high time I attempted some. It was so simple, spicy, moist, and delicious we will definitely be making it again! You can prep your chicken (pound and lightly rub with oil ahead of time) and seasoning mixture ahead of time (combine and store in an airtight container), then quickly throw it together at suppertime. I used the spice rub from Guy Fieri's Cajun Chicken Alfredo and served it with my version of Emeril's Dirty Rice.

Dinner at 8pm: September 2013

The entire meal (including dessert and coffee)
only cost us between $25-$30. If we would
have gone out, the meal would have cost us
between $50-$70 with tip, plus another
$40 or so for a sitter. 

This summer has been so incredibly busy that we've had no time for date night "in". With school starting, and the craziness it brings, I decided that Dinner at 8pm was a must! I love how it gives time to cook and chat with each other (without interruption) on a completely different level than when the kids are awake. I will also admit that I enjoy the fact that it's way more economical for us than hiring a sitter and paying for dinner, dessert, and coffee. On September 13th, we will put the kids to bed a little early, make ourselves a delicious dinner, and enjoy some time together without breaking the bank. :) Here is our delectable menu for the evening. By the way, everything except the rice and frozen yogurt will be prepared on the grill so the kitchen will be quiet, which helps the kids to fall asleep faster.

Grilled Green Beans and Carrots

Grilled Green Beans and Carrots = YUMMY!

I needed a veggie for dinner the other night but wanted to make it on the grill. Mr. R has an aversion to summer squash and zucchini (it's a texture thing, not the taste) so I really didn't want to make that. What other veggie can be made on the grill that all my kids like? Hmmmm...then I saw it. A recipe for green beans and carrots on the grill (thank you, Pinterest!). Now, you know me, I can't leave a recipe alone so here's my take on it.

Pepperoni [or Grilled Chicken] Pasta Salad

As I've mentioned before we're trying to had some sort of "salad" twice a week for the month of July. We love lettuce salads, rice salads, etc., but for a quick, easy, and flavorful salad (that can be made ahead of time) Italian-style pasta salad is my "go to" dish. It can be taken to picnics, eaten as a side dish, or enjoyed as a main dish with the addition of mini pepperoni or grilled chicken. I made a huge bowl of this last night so it was ready to eat as soon as we got home from church today.

Santa Fe Rice Salad

My sister made this awesome black bean and rice salad for our annual 4th of July cookout at my parents' place. It was so delicious that I just had to get her recipe and include it in my July menu.

Loaded Cauliflower [or Potato] Souffle

In February 2011, Jared and I went on a cruise. On the cruise we tried all sorts of new foods and one of dishes happened to be a souffle. Now, a souffle has this slightly crisp outer texture but then you scoop a bite and the inside is light, airy, and yet still very creamy. Ever since that trip I have wanted to try my hand at making a souffle. My MIL even bought me an awesome souffle dish but I've been too chicken to try it. Until tonight, that is. Yes, tonight I faced my fears and dove head first into the deliciousness that is souffle. You see, I needed a savory side dish so I looked at a few different recipes, the Super Easy Souffle, the Easiest Souffle Ever, and even a Potato Souffle. After figuring out what the common elements are in a souffle I came up with my recipe.

Green Bean Casserole with Porcini Mushroom Sauce

It went pretty quick

As my sisters and I were prepping Thanksgiving dinner at my parents, my youngest sister sadly informed us that she had grabbed the wrong cream soup for her green bean casserole, which is her hubby's favorite Thanksgiving dish. My sis' had all the other ingredients but sadly my mom had no cream of mushroom soup on hand. Just then I remembered repinning a recipe for homemade condensed cream soup. I exclaimed, "We can make our own! I just saw a recipe on Pinterest for it so we can at least try." It turned out fabulously and is really quite simple.

Crockpot Black Beans

I have been looking for a good crockpot black bean recipe and finally found a really good one at the feast within. I added bell peppers and made up a double batch so I could freeze half for later.

Quick and Easy Garlic Herb Mac'n'Cheese

I love Mac'n'Cheese and have tried several different recipes and variations. After seeing an episode of Everyday Italian on Food Network, I came up with this variation on Mac'n'Cheese. It's quick, easy, and full of flavor.

Crockpot Baby Red Potatoes

I came up with recipe on a whim and it worked, which I was very excited about! I LOVE slow cooker recipes because they save me so much time and energy.

• 3 lbs baby red potatoes (I believe they are also called "B" size), washed and poked
• 1 tablespoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons butter
• water
• 6 qt. crockpot

Directions

1. Place potatoes in 6 qt. slower cooker, top with everything except water and butter.
2. Fill slow cooker with water till it almost covers the potatoes completely. Cook on high till potatoes are fork tender (2-4 hours). I usually make this recipe on Sundays when I'm gone all morning so I'm not completely sure on the cook time. 
3. Remove water and add butter, serve.

Slow Cooker BBQ Beans

With the Packer vs. Bears game at 2pm today, I decided to make up my beans in the slow cooker so they'd be done when we got home from church. I did some research on making beans up in the slow cooker and this is what I came up with.

• 3 cups dry beans (I used 1 cup of each Great Northern, black beans, and red beans)
• 2 cups chicken broth
• 1 cup ketchup
• 3/4 cup bbq sauce
• 1 1/2 tablespoons spicy brown mustard
• 1/4 cup real maple syrup
• 1 tablespoon Chipotle Tabasco Sauce
• 1/2 cup dark brown sugar
• 1/2 cup onions, chopped
• 3/4 cup red pepper, chopped
• 1 teaspoon garlic powder
• 1 teaspoon McCormick's Grillmates Smokehouse Maple seasoning
• 2 teaspoons cumin
• 1 teaspoons chili powder

Directions

1. Soak beans over night or at least 8 hours. Rinse, and then transfer to a large saucepan. Cover beans completely with water and bring to a boil on the stove. Let boil for 30 minutes.
2. While beans are boiling, combine all remaining ingredients in your 5-6 qt. slow cooker and turn on high.
3. Drain beans and add them to the slow cooker. Let cook on high for 6 hours.

I came up with this recipe after looking through 3 different recipes - Sweet & Spicy Barbecue Beans, Super Bowl Barbecue Baked Beans, and Slow Cooker Homemade Beans.

Acorn Squash Slices

I wanted to try something new with squash as a side dish. I've made sausage and apple stuffed acorn squash, mashed squash with brown sugar and butter, etc. I came across this idea from allrecipes.com but made some changes to it.

• 1 medium acorn squash
  
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• 1/4 cup maple syrup
• 1 tablespoon butter, melted
• 1-2 tablespoons water

Directions

1. Wash squash. Cut in half lengthwise; discard seeds and membrane. 
2. Cut each half crosswise into 1" slices. Place slices in a greased 13-in. x 9-in. x 2-in. baking dish.
3. Sprinkle with seasonings. Combine syrup, water, and butter; pour over squash. Cover and bake at 350 degrees F for 50-60 minutes or until tender.

Menu: September 27-October 3

After not posting a menu last week and doing lots of leftovers and spur-of-the-moment meals, here is the beginning of this week's menu. I will add meal to it as I get time and motivation to do so. Yes, motivation is really the key for me...

• Chili, Jalapeño Cheddar Bread, and Summer Squash Brownies
• Roast pork loin (pick your favorite recipe - herb crusted, sweet & spicy, cranberry, etc.), steamed broccoli, and maple roasted sweet potatoes
• Jambalaya
• Chicken-n-Stuffing Bake (chicken breast pounded thin and topped with cream soup and stuffing before baking), mixed veggies, and dinner rolls

Here are a few things we had last week in case you'd like some inspiration:

• Chicken Pot Pie - I've learned that less is more where pot pie is concerned. You really don't need to doll this up a lot, it's good just the standard way.
• Chicken Cordon Bleu, roasted red potatoes (salt, pepper, olive oil, water, garlic, and herbs in a covered pan for 1 hour @ 400 degrees), and a side salad.
• Tacos
• Grilled Cheese Sandwiches and fruit salad

Zucchini Gratin

I have been looking for some new side dishes using zucchini and came across this dish on www.thatsfit.com. As always, you can substitute summer squash for the zucchini.

Ingredients

• 1 cup skim milk
• 1/2 tablespoon cornstarch
• 2 cloves garlic, crushed
• 3-4 sprigs fresh thyme or 1 tablespoon dried
• Non-stick cooking spray
• 5-6 medium zucchini
• 2 tablespoons Parmesan Cheese, shredded
• 1 cup whole wheat Panko bread crumbs
• salt and pepper to taste

Directions

1. Combine the milk and the cornstarch in a small pot and stir until the cornstarch has dissolved. Add the garlic and thyme and heat over medium heat until mixture has thickened but before it starts to boil. Remove from heat and set aside.
2. Slice the zucchini into thin rounds.
3. Spray a 2-quart casserole dish with cooking spray and layer the zucchini, sprinkled with salt, pepper and breadcrumbs. Drizzle a portion of the milk mixture over the zucchini before adding the next layer. Repeat with the remaining ingredients.
4. Sprinkle the top with the remaining breadcrumbs and Parmesan cheese. Spray a thin layer of cooking spray on top and bake at 350 degrees F for 20-25 minutes or until the top has turned golden brown.

Serves: 6

Nutrition Content (per serving): 114 calories, 2 g fat, 1 g saturated fat, 19 g carbohydrates, 4 g fiber, 7 g protein, 180 mg sodium

Veggie Pizza

Last night I made veggie pizza for supper and as the hubby put it, "Beka, this is the best pizza you've ever made."  I thought it was delicious and so did the kids, who asked for seconds and thirds! This recipe makes 2 - 14" thin crust pizzas. At just 147 calories per slice, it's great for those of us who are watching our waistlines.

• homemade pizza dough or you can buy a 1 lb. pizza dough from Festival Foods' deli (it only makes 1 pizza)
• 1 cup of fresh basil leaves
• 1/3 cup fresh parsley leaves
• 1 Tablespoon of fresh oregano leaves
• 1/2 teaspoon fresh thyme
• 4 cloves of garlic, rough chopped
• 2-3 tablespoons of olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium summer squash or zucchini slice into 1/8"-1/4" thick medallions
• 1 small green pepper, sliced thinly
• 1 small red pepper, sliced thinly
• 1 small onion, sliced thinly
• 1 cup fresh mushrooms, sliced (optional)
• 1 1/2 cup shredded mozzarella
• 1 1/2 cups wide-shredded Parmesan (I bought a wedge and then used the largest grater I had)
• 8 oz. garlic and herb feta cheese (I recently read that feta has 30% less calories/fat than cheddar)

Directions

1. Preheat the oven to 375 degrees.
2. Roll out dough into 2 - 14" thin crust pizza rounds and place on greased pizza pans. 
3. In a food processor, combine herbs, olive oil, lemon juice, garlic, salt and pepper. Pulse till herbs and garlic are finely chopped. Spread 1/2 of the sauce on each pizza.
4. Sprinkle 1/2 the mozzarella on each pizza, then top with the summer squash/zucchini, onions, peppers, and mushrooms. Sprinkle with Parmesan and feta.
5. Bake for 25-30 minutes. Let rest 5 minutes before slicing.

Yield: 12 slices/squares per pizza (24 slices total)

If you only want to make 1 pizza, you take the remaining summer squash/zucchini, peppers, onions, and mushrooms and throw them in a large frying pan with a little olive oil, butter (no more than 1 Tablespoon), garlic, salt, and pepper. Cook for 10-15 minutes stirring often. Top with 3 slices of cheese (reduced fat provolone or american), cheese is optional. It makes a refreshing side dish to almost any meal.

Yield: 12 slices/squares per pizza (24 slices total)

Smoky BBQ Beans

I also got this recipe from Weight Watchers magazine and it turned out pretty good. I did add a couple of things to it.

• 2 (15 oz.) cans low-sodium pinto beans, rinsed and drained (I substituted 1/2 cup dry small red beans, prepped according to package instructions).
• 1 (15 oz.) cans low-sodium black beans, rinsed and drained (I substituted 1/2 cup dry black beans, prepped according to package instructions).
• 1 large yellow onion, chopped
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 1 tablespoon mustard
• 1/4 cup Sweet Baby Ray's honey chipotle bbq sauce
• 1/4 cup water
• 3 slices crisp-cooked smoked turkey bacon, crumbled
• 1 tablespoon smoked paprika
• 1/2 teaspoon kosher salt
• pinch cayenne 
• 1/4 teaspoon black pepper

Directions

• Combine all ingredients in a 5- or 6-quart slow cooker. Cover and cook until onion is fork-tender, 2 hours on high or 4 ours on low.

Egg Bake

I needed a side dish to go with my waffles the other day and didn't want the hassle of doing something stovetop, so I decided to come up with my own egg dish.

• 8 eggs
• 1/2 cup milk
• 1/2-2/3 cup shredded colby cheese
• 1 small onion, finely chopped
• 1/3 cup chopped red pepper
• 1/4 cup of fresh chopped herbs (basil, parsley, and oregano)
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper

I mixed everything together in a large bowl, then poured it into a greased 8x8xx2 Pyrex baking dish. I baked it at 350 for about 40 minutes until is was golden brown and "puffy".