Nov 092012
 

Sour Cream Enchiladas

Got leftover turkey?

 

Mmm…turkey and all our favorite sides — can’t wait for Thanksgiving dinner! Of course, then there is the inevitable leftover turkey.

My kids will eat only so many turkey sandwiches, but they love these sour cream turkey enchiladas.  This easy-to-make casserole will feed your family for a couple of days and it also freezes well.

 

 

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Jun 202012
 

Healthy Travel Snacks for Kids - The Moms Journal

You can give your kids healthier snack options even when you travel

When traveling, choices for healthy food and snack options can be limited. With a little planning and creativity, you can give healthier options to your family whether you’re taking a family road trip or flying to your vacation destination. Providing your own snacks can save you money too!

Here are 12 ideas to choose from. If you can think of more to add to this list, leave a comment below! Continue reading »

Sep 082011
 

The twins are usually pretty open to different kinds of foods, but sandwiches aren’t a big hit with them. This makes sending lunch from home a bit challenging sometimes. I have found a few combinations of things that they seem to like real well. Check out my blog post at North Texas Kids Magazine’s blog for some of my lunch ideas. The post is called “Creative Lunch Box Ideas for Kids.” If you have some of your own ideas to share, be sure to leave me a comment under that post. Enjoy!

Mar 312011
 

My hubby and I had a Friday evening to ourselves thanks to the twins spending the night at Nana and Bapa’s. We were both tired after a long week so we opted to do take out from Twisted Root Burger for dinner. Hubby had the Green Chile, Guac & Pepper jack Burger and I tried the Chipotle, Guac & Cheddar Burger. The spicy chipotle sauce coupled with the cheddar and guacamole made for a smoky, flavorful burger with just the right amount of heat for this spice loving mama. The green chili and pepper jack add an underlying southwest feel that’s just perfect. These have definitely been added to have again list. The $7.99 per burger comes with lettuce, tomato onions and your choice of specialty pickle slices.  Fries, onion rings or sweet potato chips are sold separately.

The other things that might get in the way of ordering these to go is Twisted Root Burger’s policy not to take phone to go orders during lunch (between 11 and 2) or on the weekends. Who wants to stand in line for 30 minutes to place a to go order? Right?

The burgers are delicious so try them if you get a chance.

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Mar 182011
 

The twins and I met some friends for lunch at the Neuhaus Cafe the other day. I had their Cobb salad with turkey bacon and it was really good. Talk about filling. The combination of spinach with romaine lettuce, two kinds of cheeses (blue cheese and cheddar), along with a whole boiled egg made for a hearty lunch. The twins enjoyed cheese pizza and some of my salad. Although it ended up being an expensive lunch, I would probably consider having dinner there or do take out dinner because I know I’m going to crave that salad at some point.

We topped of our little epicurean adventure with a stop next door at the Pink Berry Frozen Yogurt place. Wow! Their mini at $1.99 is perfect! They let you sample the different yogurt flavors and then you can pick out 3 toppings out of several choices. Twin brother opted for coconut yogurt, gummi bears, shredded coconut and chocolate shavings. Twin sister opted for mango yogurt with chocolate shavings, gummi bears and chocolate mini chips. Mom stuck with plain old vanilla yogurt, although I wish I’d gotten the mango instead because the vanilla starts to taste a bit bitter the more you eat it and the mango was true to it’s first taste. My toppings of honey almond granola x2 and dark chocolate mini sprinkles were just perfect! I would definitely take the kids to the Pink Berry Frozen Yogurt again!

Check out the Pink Berry toppings we had to choose from:

 

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Mar 152011
 

This is a recipe that my mother-in-law shared with me. It’s a bit time consuming (not to mention rich), so I save it for special occasions, but boy is it worth it!

Here’s what you need:

l pound macaroni (I like Barilla Plus Multi-Grain elbows pasta)
14 tablespoons unsalted butter
6 tablespoons flour
1/2 medium onion, thinly sliced
l bay leaf
l sprig fresh thyme
8 black peppercorns
4 1/2 cups milk (I use skim milk)
2 teaspoons Kosher salt
l teaspoon black pepper
l pound grated sharp cheese
1 1/4 cup coarse fresh breadcrumbs (you can use store bought breadcrumbs, but make your own in a food processor or blender if you can)

Preheat your oven to 375 degrees. Cook macaroni as directed and drain well. In the mean time, melt 12 tablespoons of the butter in heavy saucepan. Add flour, onion, bay leaf, thyme, peppercorns; reduce heat to med-low and cook about three minutes, stirring constantly, to make a roux (this will help thicken your sauce). Slowly whisk in the milk until smooth. Raise heat to medium high and whisk until it boils, then cook about three more minutes until your sauce thickens a bit. Lower heat and simmer about 10 minutes more, stirring. Strain sauce into a large bowl (removing onions, herbs, and peppercorns). Add salt, pepper, and cheese stirring just until cheese is melted. Toss in the cooked macaroni and pour the mixture into your baking dish. Melt remaining two tablespoons of butter and toss with the breadcrumbs. Sprinkle the breadcrumbs over top of casserole and bake for about 40 minutes.

This is rich enough to be a main dish! I’ll usually add a side of steamed broccoli or other green vegetable. It’s also perfect for a big group. Enjoy!

Mar 072011
 

 

This is one of my favorite dips and it’s a great crowd pleaser. A great addition to any party menu, this recipe makes about 2 1/2 cups of the best guacamole you’ve ever had!

What you need:

8-10 medium, ripe* avocados mashed with a fork or potato masher
juice of 1/2 a large lemon
2 – 3 tablespoons of Mrs. Renfro’s green salsa or other mild/hot green salsa (Mrs. Renfro’s is the best!)
2 – 3 large cloves of garlic minced
1 1/2  – 2 teaspoons of red onion minced
1 medium vine ripe tomato finely diced
dash of kosher salt (about  ¼  teaspoon)
dash of freshly ground black pepper (about ¼ teaspoon)

Mash avocados in a big bowl, add the rest of the ingredients and stir.  Serve with your choice of chips or add as a condiment to dinner.

*A perfectly ripe avocado is one that is soft enough that you can squeeze it, but not overly soft (caves in when you squeeze) which means that it’s gone bad.