Menu, 8-29-10

Aren't these snowcones awesome? Will be trying these soon.

Also, check out the new website I added to the sidebar- Cooking With My Kid. It's the jackpot for school lunch ideas (and more).

Here's what we're having for dinner this week:

Sun- turkey melt from the airport

M- BBQ pork tenderloin, broccoli and potatoes

T- citrus chicken and rice, carrots and zucchs

W- skillet mac n cheese, green beans

Th- english muffin pizzas

F- out

Sat- looking forward to out of town visitors- will be making crunchy french toast for breakfast, and who knows what for dinner

Next week is birthday-mania in the Bradshaw family. We're pullin' out the cake pans.

Creamy Chicken Tacos (with Mango and Avocado)

I don't enjoy too-long recipe titles that list all the ingredients, but this title isn't complete without throwing the mango and avocado in there because they really set these tacos apart. I think this dish is on the menu in heaven.

Creamy Chicken Tacos (with Mango and Avocado)

2 limes

1/4 C. mayo

1/4 C. sour cream

1/2 tsp. salt

2 tsp. cumin

pinch cayenne

3 C. cooked shredded chicken

1 mango

taco shells

2 avocado

Mix together 2 T. lime juice, 1 tsp. lime zest, mayo, sour cream, salt, cumin and cayenne pepper. Add chicken and toss. Thinly slice avocado and mango, and toss in 1 T. lime juice. Spoon chicken into shells and top with mango avocado mix. OUTstanding summertime dinner.

25 Most Common Cooking Mistakes

Photo: Oxmoor House, cookinglight.com

I cam across an article today, and thought it was interesting. I counted, and I've made at least 16 of the 25 mistakes listed...

Find the article here.

Menu 8-15-10

As much as I enjoy cooking, I think I would enjoy it EVEN MORE if I could do it in the likes of this kitchen, which belongs to Ina Garten, the Barefoot Contessa. I love that show- she and Jeffrey crack me right up.

Here's what's cookin in my humble but adequate kitchen this week:

S- taco salad + jello pretzel dessert

M- take out

T- BLTs on ciabatta

W- creamy chicken tacos with mango and avocado

Th- bruschetta chicken

F- birthday BBQ with friends- I'm bringing pesto pasta salad

Sat- pork tenderloin and raspberry spinach salad

Teriyaki Chicken Burgers with Pineapple

My new favorite summer (and possibly year-round) dinner. A BIG hit with all four of us last night.

Teriyaki Chicken Burgers with Pineapple

4 chicken breasts
1 C. teriyaki sauce
4 slices pineapple
4 slices tomato
4 leaves lettuce
4 T. mayonnaise

Marinate the chicken in the teriyaki sauce in the fridge for a few hours. Grill the chicken and pineapple. Assemble sandwiches.

More Veggies, Please

Why is it that babies eat fruit and veggies with no problem, but toddlers struggle to choke down one bite? Every kid loves Mac and Cheese, but few love carrots. Today, I combined the 2 and Jonah ate every bite. Of course, it is good to train kids to eat veggies on their own, but if you need a quick way to get veggies into your toddler without a fight, try this.




Ideas for increasing veggie intake:

1. Dice veggies small, or add pureed veggies to favorite meals or soups. Puree your own with Cuisinart Smart Stick or use pureed baby veggies.
2. Add spinach to smoothies.
3. Make breads and muffins with veggies (i.e., pumpkin or zucchini bread)
4. Make sweet potato french fries with EVOO and favorite seasonings (I like salt, pepper, onion powder, and garlic powder).

What are YOUR tricks??? Do you have a recipe your kids love or an idea for squeezing more veggies into your kids diets?

Menu, 8-8-10

School is starting up for us this week... I am trying to keep a positive attitude. I am hoping to send some extra special lunches from home to remind my first-grader how indispensable her mom is. :)

Family Fun has some fun ideas such as... two-tone puzzle sandwiches, sandwich art, and sandwich on a stick. Can't wait to make these!

Here's what we're eating for dinner this week:

S: chicken enchiladas blancas, green salad, ice cream sammies

M: leftovers

T: chicken and pasta alfredo, yellow squash

W: caesar salad with abc pasta

Th: chicken teriyaki burgers with pineapple, yellow and green beans

F: english muffin pizzas

Sat: green pizza

Must-Try

If you live in Mesa or anywhere in the vicinity, I beg of you to try out Caffe Boa Bistro if you haven't already. I love the original on Mill in Tempe, but am completely smitten with its little sister in Mesa. Cannot say enough good about it. Look over the menu and see for yourself. Try the house-pulled mozzarella, SoCal Love, and any of the handmade pastas (my husband loved the linguini with mushrooms). The starter course of bread with pesto aioli, olive oil and hummus is unforgettable. Best restaurant in Mesa without a doubt.

Menu, 8-1-10

Don't know why, but this grass cake struck my fancy. You won't find it on my menu for this week but its pretty just the same...

Sun- meatloaf, mashed and rolls courtesy of Kelli herself, green salad, steamed veggies, chocolate bundt cake, homemade peach ice cream courtesy of Chris!

M- going out... deciding where is the hardest part. So many outstanding dining establishments, so little time (and money...)

T- linguini with spring veggies

W- chefs salad

Th- tacos

F- broccoli chicken calzones

S- pizza or somethin of the sort

Snickers Salad

This is my kind of salad.

Snickers Salad

6 large granny smith apples

lemon juice

12 snickers bars

2 C. heavy cream, sweetened and whipped

1/2 C. chopped peanuts

1/2 C. caramel sauce

Chop apples and toss with a few T. lemon juice. Chop snickers bars into pieces the same size as the apples. Toss apples and snickers with whipped cream. Top with nuts and drizzle with caramel. You'll be the most popular person at the potluck. :)

Menu, 7-25-10

This week for dinner:

Sun- Carter's Welcome Home dinner... lasagna, garlic bread, green salad, chocolate bundt cake-n-ice cream

M- mini-hamburgers, steamed carrots, tater tots

T- BLTs

W- BBQ chicken salad

Th- Caprese pasta salad

F and S- only time will tell

Cucumber water

This recipe is for the most advanced chef, do not attempt unless you have had years of training in Paris. (just jokin)

Maren and I first tried this water at a spa a couple summers ago- it was refreshing and delicious. I was recently reminded of it at This Week for Dinner. This sounds especially good today- these past couple weeks have been too hot to think.

Cucumber Water

sliced cucumber

water

ice

Combine. Drink.

Menu 7-18-10

A quick "Did-you-know" before this week's menu...

Did you know that tomatoes do not belong in the fridge? They don't. Their flavor and texture is best preserved on the countertop at room temp. Thought you'd want to know.

Here's what we're eating for din this week:

Sun- Chicken Cobb salad, fresh fruit, garlic bread, peach/blueberry cobbler and whipped cream

M- fast fajitas

T- T.J.'s orange chicken, rice and broccoli

W- skillet mac n cheese, glazed carrots

Th- chicken caesar salad

F- breakfast for din (welcome home Carter!!!)

Sat- BBQ at Amanda's parent's home

Story and a Snack

How cute is this idea from Gourmet Mom on the Go? The answer is, real cute. We are doing this today after swimming. I love clever people and especially those who blog about their cleverness.

Apricot Rice Krispies Treats

This is an easy twist on an already super easy and tasty treat. Any flavor Jell-o can be used, but Laurel and her family love apricot, and I agree- you gotta try it.

Apricot Rice Krispies Treats

5 T. butter

6 C. mini marshmallows

1/2 a small pkg. apricot Jell-o

6 C. Rice Krispies

Melt butter in a large saucepan over low heat. Add marshmallows and Jell-o and stir til completely melted. Remove from heat and mix in cereal. Spread into a 9 by 13 pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Menu, 6-13-10

Oh how I would love to have this sandwich cutter for lunch time and even parties. Isn't it great?

I fully realize this week is 1/2 gone, but I thought I'd stick my menu up anyway. Here's what we've been/are going to be eating for dinner this week:

Sun: chicken fettuccine with pesto cream sauce, green salad, fruit salad, roasted asparagus, Maren's homemade cookies and cream AND strawberry ice creams. Yum yum yum yum.

M: leftovers

T: Costa Vida pork salad

W: chicken cobb salad

Th: crock pot pork roast and pineapple ginger rice

F: fast fajitas

Sat: Caprese sandwiches

Menu, 6-6-10

As a former resident of the San Fran area, this pancake masterpiece made me smile. Jim seems like one fun dad!

Here's what's for dinner at our place this week:

Sun- spaghetti and meatballs, BLT salad, garlic bread, watermelon, layered strawberry shortcake

M- BBQ chicken, potatoes and carrots

T- linguini with spring veggies

W- tostadas

Th- turkey sammies

F- I'm thinking Zinburger

Sat- out

Breakfast Baskets

I made these for teacher gifts this year and they were a hit! I think they would also be great for giving to a new neighbor, a birthday present, or to take as a meal for a family with a new baby. Contents included:

* Fresh and Easy honey and flax granola
* Trader Joe's buttermilk pancake mix
* Fresh and Easy vermont maple syrup
* Fresh and Easy freshly squeezed orange juice
* a bag of fresh strawberries
* a spatula
* tea towel from Ikea
* napkins from Homegoods

Pesto Pasta Salad

I made this for a BBQ on Saturday night... and I will be making it again soon. Sooo tasty. Recipe from good friend Ina.

Pesto Pasta Salad

• 3/4 pound fusilli pasta
• 3/4 pound bow tie pasta
• 1/4 cup good olive oil
• 1 1/2 cups pesto
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 T. lemon juice
• 1 1/4 C. mayo
• 1/2 C. freshly grated Parmesan
• 1 1/2 C. frozen peas, defrosted
• 1/3 cup pine nuts
• 3/4 tsp. kosher salt
• 3/4 tsp. black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Menu, 5-23-10

Our new baby boy is here safe and sound, and we are loving life with him. After an extended cooking hiatus, I am more than ready to plan, prepare and enjoy home cooked meals once again. Although our menu this week does not include donut-burgers, I thought this too tempting an idea not to share. :)

Here's what we'll be having for dinner this week... if I can make it to the grocery store.

Sun- roast, mashed potatoes, green salad, watermelon, roasted zucchini sticks, individual cherry cheesecakes. DELICIOSO.

M- chicken corn chowder

T- chicken salad sammies

W- breakfast for dinner

Th- bean tostadas

F- pizza

Sat- who knows

If you do end up trying the donut burgers, I think this would be a good dessert to serve alongside. (It actually sounds pretty good... very similar to a recipe Amanda makes, it's just the name that makes you wonder.)