I love an excuse for appetizers!

Last weekend Brett and I helped my in-laws paint their living room before they hosted a bunco party last night. My mother-in-law gets really stressed about entertaining and I love it. (Love entertaining, not the fact that it stresses her out, ha! I had to change that once I re-read this) The only part about entertaining that stresses me out is getting my house clean enough but I never worry about the food. When I asked June what she was making for food she had no idea and I could tell she was kind of anxious over it. So I decided to take over the project of food and this is what I made:

Source: annies-eats.net via Patti on Pinterest

These were REALLY yummy and I want to make them again soon. I made them on the smaller side but I'd like to make them a little bigger so there is a bigger surface area for the yummy garnish on the top. I'm obsessed with avocados as of late.

Source: foodie.com via Patti on Pinterest

I made these slightly different then the recipe called for but by mistake. You were supposed to use egg roll wrappers and I used won tons. I am glad I made the error though because the won ton wrappers were the perfect size for an appetizer. If you wanted to serve this as an actual salad then the egg roll wrapper would be more ideal. I also added slivered almonds and a mandarin orange to these. I also bought a chinese chicken salad dressing instead of fussing with making one from scratch.

Source: thepioneerwoman.com via Patti on Pinterest

These were a big hit too and very easy to make ahead of time. I served them with ranch. Next time I'd make a homemade ranch sauce to serve with it to fancy it up.

It was fun helping my mother-in-law out. She does so much for us by watching our kids whenever we need it and that is priceless. She watched my kids a lot when I was super busy with my church's retreat too so I feel like I can't repay her enough, even though I know she doesn't expect it.

Let me know if you try any of these pins! :)

White & Red Chili Recipes!

Chili is such a hearty and yummy winter dish. Here are my two favorite chili recipes:

Debdoozie's Blue Ribbon Chili courtesy of AllRecipes.com (link here)

Ingredients:

2 pounds ground beef 1/2 onion, chopped 1 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 1/2 cups tomato sauce

1 (8 ounce) jar salsa 4 tablespoons chili seasoning mix 1 (15 ounce) can light red kidney beans 1 (15 ounce) can dark red kidney beans

Directions:

1.	In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2.	Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Sooooo easy and delish. I like to add things to recipes too...for instance, I used an entire jar of salsa which is 16 ounces versus the 8 ounces. I figure might as well make a little extra. I also use more garlic salt and I use an entire onions because I don't think there is such thing as too many onions. I like this recipe a lot because of how simple it is. I have a crock pot of this warming right now for an event at church tonight.

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White Bean Chicken Chili (serving size: 8 or maybe a little more) Prep Time: 20 minutes

Ingredients:
2 cans white beans (northern)
1 tbsp olive oil
1 yellow onion (chopped fine)
1 stick butter
1/3 cup flour
3 cups chicken broth
1 cup half and half
1 tsp Tabasco sauce (optional)
2 tsp chili powder
2 tsp ground cumin
1 tsp salt
½ tsp white pepper
3 cans mild green chilies (4oz drained)
6 medium chicken breasts (cooked and shredded)
1 cup Monterrey Jack cheese, grated --- I usually use whatever kind of cheese I
have on hand

Directions:
In a skillet, cook onion in olive oil over moderate heat till soft and
translucent. In a large pot, melt butter over moderately low heat and whisk in flour.
Cook roux, whisking constantly for 3 minutes. Then stir in the onion and gradually
add the broth, half and half, whisking constantly.
Bring mixture to a boil and than simmer, stirring occasionally for about 5 minutes
or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add
beans, chilies, chicken and cheese. Cook mixture over moderately low heat for 20
minutes stirring occasionally.

I usually serve it with some cheese on top, but you can also serve it with sour cream
and crushed up tortilla chips on top as well!

I got this recipe courtesy of my friend Rachelle. Her mom had made it for years and it's SO good. Like most chili's and soups, I think this is even better the second day reheated!

Sorry I don't have any pictures but take my word for it, both of these are super yummy. Let me know if you try one, okay? :)

Thank You :)

Thank you so much for your sweet comments on my post below. :) It's funny, I had actually written this post out on Thursday and scheduled it to post on Friday morning. Thursday night I got to thinking and thought that it was just too negative and decided to delete it but I forgot and then woke up to several comments from my friends in other time zones that had already read it Friday morning. :) I guess it's a good thing though, it is healthy to be honest with how we are feeling versus pretending everything is peachy.

We are having a nice Saturday. I'd rather it not be filled with car shopping but alas, it is. We slept in a little, went to Panera (thought of you Melissa, ha ha) for breakfast, went and looked at some cars and now we're home. Ems is sleeping, I changed into my fleece pajama pants and slipper socks and am feeling cozy. I suspect we'll do a little more car shopping this evening. Normally it doesn't take us *this* long to make a decision but we're trying to take our time and make the wisest choice. I sure am tired of talking about it though. :)

Last night we went to the mall to pick up Toy Story 3 that my mom pre-ordered for us the last time she was out here (thank you MiMi!!!). While we were there, we had a coupon for $20 off a $40 purchase. I hate those kinds of coupons....I always feel the need to use them!!! We ended up buying the new "Beauty and the Beast" as well as some Toy Story figurines for E. We let her play with Rex but I think we'll put Buzz in her stocking.

Since this post is kinda boring, I will leave you with a repeat recipe from last year. It's a delicious soup that would be wonderful on a chilly fall or winter day. Enjoy!!

Mama Leone's Chicken Soup

(makes about 15 cups)

1/2 Pound Boneless Skinless Chicken Breast or Tenders

2 teaspoons kosher salt plus extra for chicken breasts (divided)

1/2 teaspoon black pepper plus extra for chicken breast (divided)

2 tablespoons vegetable oil

3 tablespoons butter

1 medium onion, diced

3 stalks celery, diced

1 tablespoon minced garlic

1/2 teaspoon dried tarragon

1/2 teaspoon dried oregano

2 tablespoons paprika

1/2 cup plus 2 tablespoons all purpose flour

8 cups chicken broth (can use low sodium)

1-14.5oz can diced tomatoes in juice

3/4 cup whipping cream

2 cups thinly sliced fresh spinach

Sprinkle salt and pepper on both side of the chicken breast and lightly sauté. When cool enough to handle, dice the meat and set aside until needed.

Heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes. Add the garlic, tarragon, oregano, paprika and remaining 2 tablespoons of salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes Add the flour and stir until well combined. Slowly whisk the chicken broth and bring to a boil. Add the tomatoes and cream. Reduce heat and simmer for 20 minutes. Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.

As you see in the picture above, I didn't cut up the spinach....I had already served the soup to our guests and just wanted to get the spinach into the bowl.

I have served this to lots of different people and have yet to find anyone that doesn't think it is exceptionally good!

I discovered this soup at a deli downtown several years ago...before I was married even. I loved getting a cup of this for lunch with a roll. Then, by a stroke of good luck, I saw the recipe for this soup in the newspaper and I cut it out to be saved and cherished forever!

Bon Appetit!

Mama Leone's Chicken Soup

Mama Leone's Chicken Soup

(makes about 15 cups)

1/2 Pound Boneless Skinless Chicken Breast or Tenders

2 teaspoons kosher salt plus extra for chicken breasts (divided)

1/2 teaspoon black pepper plus extra for chicken breast (divided)

2 tablespoons vegetable oil

3 tablespoons butter

1 medium onion, diced

3 stalks celery, diced

1 tablespoon minced garlic

1/2 teaspoon dried tarragon

1/2 teaspoon dried oregano

2 tablespoons paprika

1/2 cup plus 2 tablespoons all purpose flour

8 cups chicken broth (can use low sodium)

1-14.5oz can diced tomatoes in juice

3/4 cup whipping cream

2 cups thinly sliced fresh spinach

Sprinkle salt and pepper on both side of the chicken breast and lightly sauté. When cool enough to handle, dice the meat and set aside until needed.

Heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes. Add the garlic, tarragon, oregano, paprika and remaining 2 tablespoons of salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes Add the flour and stir until well combined. Slowly whisk the chicken broth and bring to a boil. Add the tomatoes and cream. Reduce heat and simmer for 20 minutes. Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.

As you see in the picture above, I didn't cut up the spinach....I had already served the soup to our guests and just wanted to get the spinach into the bowl.

I have served this to lots of different people and have yet to find anyone that doesn't think it is exceptionally good!

I discovered this soup at a deli downtown several years ago...before I was married even. I loved getting a cup of this for lunch with a roll. Then, by a stroke of good luck, I saw the recipe for this soup in the newspaper and I cut it out to be saved and cherished forever!

Bon Appetit!

Friend Makin' Monday

Upon reading my BFF's blog, I discovered "Friend Making Monday". I have been trying to do "Not Me Monday's" which are always fun to write but if I can't think of anything overly clever then I feel un-worthy to post. So instead of "Not Me-ing" I will make some friends.

The theme for this bloghop (founded by this gal) is a new recipe! Who doesn't love a good new recipe? :) The recipe I have chosen to share is actually something my friend Roxanne made us for dinner last week. She texted me last Monday and asked if she could make us dinner while she watched Emersyn on Monday. I really had to stop and think about that.....UM YES!!!!!!!! :) When I came home on Wednesday, my house was clean, candles were lit, dinner was in the oven, and the house smelled AMAZING. And not only did she make us dinner, she even did the dishes afterwards. That is my love language. Dinner and dishes. *sigh*.

Anyways, back to the recipe! It is called "Cranberry Chicken" and it is a Schultz original dish. (Roxanne's dad is a professional chef!)

Here it is!

1 Jar of Catalina French Dressing

2 Packets of French Onion Soup Mix

1 Can of Whole Cranberries

Chicken Breasts or Tenders

Mix together Catalina dressing, french onion soup mix, and cranberries. I recommend using chicken tenders, very flavorful. Brown the chicken you use in a pan. Then place chicken in an oven safe baking dish. Pour the mix over the chicken. I pour a little sauce in the dish and then add the chicken and then pour the rest of the sauce on top of the chicken. Bake for 30 minutes at 350.

Delicious! :)

Candy Corn Cupcakes

Hi guys! It's me again, Emersyn. Last night my mom asked me if I wanted to help her with some baking.

I was shocked! This was my first time baking!

Mommy let me borrow her apron. She said that maybe we can keep an eye out for an apron my size, this one was a little big on me.

Baking is fun!

Mommy found a sweet recipe for "Candy Corn Cupcakes" on a really cool blog.

See? They kinda look like candy corn! Daddy had to eat this one, you know, for "research purposes" to make sure that they tasted good and that they really looked like candy corn inside!

I had to go to bed so Mommy didn't get a picture of me with the cupcakes. They really are SO easy, even a toddler could make them!

You add food coloring to the batter and even the inside of the cupcake looks like candy corn!!!

You divide your cake batter in half, adding yellow to one and orange to the other. Add the yellow batter first into the cupcake liners and then freeze the batter for about 10 minutes and then add the layer of orange and bake! Bake for 18-20 minutes or until a toothpick comes out clean.

The white frosting on the top makes it look just like a piece of candy corn!

Mommy just put the finishing touches on my Cowgirl Costume tonight....can't wait to show you all!

Happy Friday!!

Family Favorite- Sloppy Joes & Cucumber Tomato Salad

One of the first meals that my mother-in-law ever made for Brett and I while we were dating was sloppy joes. I thought that they sounded disgusting. I had seen the Manwich commercials and thought to myself, who wants to eat ground beef slathered in ketchup and warmed up?? Nasty. But then I ate one of these delicious home made wonders and became a believer. A few friends of mine had asked for the recipe so I decided to post it. It's super easy, great to make for large groups, and I have yet to find anyone that doesn't like them. Or at least will admit that they don't like them.

Sloppy Joes

1/2 of an onion; diced

1 tbsp butter

2lbs ground beef (you can use ground turkey too)

2/3 cup ketchup

1/2 cup water

2 tbsp lemon juice

1 tbsp brown sugar

1 1/2 tsp worshester sauce

1 1/2 tsp salt

1 tsp vinegar

1/4 tsp dry mustard (you can get in bulk at Winco)

*Saute onions in butter Add beef and brown. Drain fat. Add rest of ingredients and stir. Simmer for 30 minutes on low low heat. Makes 4 cups.

I love serving them on the onion hamburger buns for the most flavor.

I also lightly butter and broil the buns prior to spooning on the sloppy joe meat.

Cucumber Tomato Salad

This one you can't go wrong with. I don't have a real specific recipe for it, I just eyeball it each time. Basically I cut up one whole cucumber, some cherry tomatoes and about half of a sweet onion. (onions weren't in the batch above, I made it for a family that had small kids and I didn't know if they would like the onions so I gave them on the side) Add a couple tablespoons of mayo, a splash of vinegar and maybe a tablespoon of sugar. Give it a good stir and let marinade all day. It is a really light and yummy salad and we eat it all every time. Emersyn even likes the cucumbers in it. This is an easier salad for us to eat. I find that when I make a salad with lettuce, tomatoes, etc. I end up wasting a lot of the ingredients because the two of us can't go through as many veggies as I would like to. Anyways, this is a yummy salad and I almost always serve it with sloppy joes, just a yummy side!

Happy comfort food cooking!

Blog Hop- Anything that feels good! :)

Today's blog hop theme is rather vague....it's pretty much anything that makes you feel good, like a story, joke, picture, etc. Well, there are couple things lately that have made ME feel good so here they are!!!

1) Saving money!!!!

Look at all this loot! Courtesy of Rite Aid ad this week in the paper.

Allergen Block $9.99
Simply Saline for Children $3.99
Simply Saline for Adults $3.99
Comtrex Cold & Sinus $3.99
Breathe Again $7.99
Honey Lemon Natural Throat Drops $2.49
Gentle Nature Eczema Cream $8.49
TOTAL

$41.93

But did I pay $41.93 for all this stuff?? NO!! After my rebate comes in the mail (and I have done it before; it's legit) my grand total for this pile of products will be $5.49. Everything was free, except for the eczema cream that had a $3 rebate off of $8.49.

I realize that posting a picture of such exciting items like saline spray might qualify me for dork status. I am alright with that. At least I am a thrifty dork! :) I actually went into Rite Aid to look for Benadryl for Emersyn (they had none for babies, darn it) and then saw all this free stuff and had to have it. I don't even know what the Allergen Block does but heck, it was $9.99 regularly so it has to be good for something right?? Hee hee.

2) Sweet little girls watching a fire in the fireplace while cuddling with their teddy bear makes me happy which makes me feel good. :)

3) Cooking dinner for my husband makes me happy!!!! Last night I tried a slow cooker recipe and it turned out simply delicious. This picture doesn't look the most appetizing, I will be the first to admit. But it tasted fantastic and made my house smell like a home. :)

Slow Cooker Chicken Recipe:

Chicken Breasts (I used three medium sized ones)

1 Can of Cream of Chicken (can be lowfat)

1 Can of Cream of Celery (can be lowfat)

3 stalks of celery chopped up

One bag of mini carrots

One packet of Lipton Onion Soup Mix mixed with 2 cups of water

Toss all ingredients into slow cooker and let it work it's magic! You can serve over rice or pasta. I think next time I make it, I might toss in some yellow potatoes to use as a side. Its really flavorful and even Brett liked the carrots and he normally hates veggies (pray for him). Last night I just made acorn squash as a side.

Maple Roasted Acorn Squash

2 Acorn Squash, halved and seeded

Coarse Salt and Ground Pepper

Italian Seasoning

4 Tablespoons of Butter

4 Tablespoons of Maple Syrup (you can also use honey)

Grated Romano or Parmesan Cheese (optional)

Preheat oven to 450. Place squash, cut side up, on a baking sheet lined with foil. Season with salt and pepper. Place 1-2 TBSP butter in each cavity and 1 TBSP syrup. Sprinkle herbs in cavity. Roast for one hour or until very tender...baste at least twice during cooking. Top with cheese. I forgot to do the cheese last night but it was still soooooo good. Brett didn't love it. He said it was a texture thing.

Other things this week that make me happy/feel good: finding out that Brett gets THREE weeks of vacation at work starting next year, hallelujah!!!; watching Emersyn take 8ish steps last night and sharing the special moment with my mom and brother via Skype; all the amazing things I am learning in my Esther bible study and girls book club; and the fact that Fall is here, the leaves are changing and I am more in love with my husband then ever!!

What is making you happy this week? :)

Blog Hop Tuesday- Favorite Recipe

This week has been pretty crazy...in fact this month has been crazy. Something about Emersyn having swim lessons twice a week has made it so I have been struggling to cook or come up with new recipes. That and the heat maybe....excuses excuses!! But I love me a Blog Hop and I can't bear to not participate. Sooo I am referring you to a previous post on one of my new favorite summer recipes, Frog Eyed Fruit Salad. Kind of a fun spin on fruit salad that you and your little ones will LOVE!! :) My neighbor turned me on to this recipe and now it is one of my favorite side dishes/desserts!

http://brettandpatti.blogspot.com/2009/05/frog-eyed-fruit-salad.html

I was doing so good at my weekly recipes. These will resume in the Fall, I promise!!! It has been in the 90's here in Portland, which to most people is pretty hot but to me it is like raging inferno HELL!!!! I am an Oregonian to the core. Anything above 75 starts to make me cranky. :)