Mindika Moments

You may be hurting your child and not even know it.

noreply@blogger.com (Mindika) — Thu, 16 Feb 2012 04:31:00 +0000

At one point in my life I dreamed of being a child psychologist. That is why I spent many ~~wasted~~ valuable semesters in college taking psychology courses. I also dreamed of being a chef and took a lot of those classes too. How I ended up in Marketing/Public Relations is beyond me.

Dreams aside, I'm still very interested in the topic of psychology, therapy, child development etc... If you know me well, you've probably heard me state on more than one occasion my belief that anyone and everyone could benefit from professional therapy. It's a very true statement.

So, when I happen to see this little segment on Studio 5 the other day, I knew I had to share it. I found it very interesting, educational and enlightening. It was actually a subject I had been thinking about recently. As a young mom, I believe my most important job is to prepare my children spiritually, mentally, physically, and emotionally for "the world". It's funny to think that what we really do as moms, is spend everyday preparing our children to grow up and leave us...to lead a healthy happy life as an adult. That being said, I'm conscious every day of the things I'm doing or not doing that could have a lasting effect on their overall well being.

I would love for everyone to watch the video and let me know your thoughts! The video give much more detail and insight than the notes below.

You may be hurting your child and not even know it.

Therapist, Julie Hanks, says parents, especially moms, un-intentionally use their kids to meet their emotional needs. We have the warning signs.

5 Signs That You Are Too Close To Your Child
· All of these apply to all ages of children as well as adult children
· In my practice, this is the most common unintentional way that parents hurt their children.
· Children generally don't even realize that this dynamic has contributed to their current distress.
· In my clinical practice this is more common with mothers & children than with fathers, but does happen with fathers.

1) Your child knows your secrets.
Tip: Leave child out of details of your personal problems. Examples: Child/teen knows what you can't stand about husband. Adult child knows that you're hiding money from spouse.

2) Your child is your emotional sounding board.
Solution: Share problems with peers or professionals. Example: Complain to child or adult child about chronic health problems. Venting feelings of anger toward ex-spouse to child.

3) Your child is your best or only friend.
Solution: Develop and diversify peer relationships. Examples: Young adult female client feels guilty for leaving mom, going off to college, moving out. Teen feels guilty for going out on weekends "leaving" single mom at home.

4) You rely on your child for adult responsibilities.
Solution: You manage the household, or ask other adults for help. Examples: Your child acts as primary caregiver for younger siblings. Adult child manages parent's finances.

5) Your child is your primary source of comfort.
Solution: Focus on comforting your child and seek comfort from adult peers or professionals. Examples: Call and vent to adult child about depression but refuses counseling. When distressed they call child and exclude your spouses.

Julie de Azevedo Hanks, LCSW is a therapist, self & relationship expert, media contributor and director of Wasatch Family Therapy. Visit www.wasatchfamilytherapy.com for individual, couple, family, & group counseling services designed to strengthen you and your family. We treat mental health and relationship problems in children, adolescents, and adults. Now open in Provo! For additional emotional health & relationship resources connect with Julie at www.juliehanks.com.

Happy Valentine's Day!

noreply@blogger.com (Mindika) — Tue, 14 Feb 2012 16:24:00 +0000

Shhhh...don't tell, but Reese will be delivering these cute little treats to a few of her BFF's today! We are so excited to share our latest Pinterest creation.

We got the idea HERE...and they turned out super cute. It was so easy. Just gather those left over mini-candy cane's from Christmas. Arrange them in the shape of a heart, with a lollipop stick in the center, onto a Silpat, wax paper or parchment paper. Fill them with melted white chocolate, milk chocolate or what I used, Andes Mint Peppermint White Chocolate Bits. Then decorate with sprinkles, or other candies. Allow the chocolate to set up and whala!! Super Easy!

The best part...I didn't have to buy a thing. Everything we used was left over from Christmas.

This weeks favorite Pinterest quotes...

noreply@blogger.com (Mindika) — Sat, 04 Feb 2012 05:34:00 +0000

People are often unreasonable, illogical, and self-centered...forgive them anyway.

If you are kind, people will often accuse you of self motives...be kind anyway.

If you are successful you will win some false friends and some real enemies...be successful anyway.

If you are honest and sincere, people may deceive you...be honest and sincere anyway.

What you spend years building, someone could destroy overnight...build anyway.

If you find serenity and happiness, they may be jealous...be happy anyway.

The good you do today, may often go unnoticed...do good anyway.

Give the world the best that you have and it may never be enough...give them your best anyway.

In the final analysis, it is between you and God...It was never between you and them anyway.

Some times it's better to be kind than to be right. We don't always need an intelligent mind that speaks, but a patient heart that listens.

Even after all this time, the Sun never say's to the Earth..."You owe me".

Look what happens with a love like that...It lights the whole sky.

Perhaps strength doesn't reside in having never been broken, but in the courage required to grow strong in the broken places.

The grass is always greener...where you water it!

Home made Baby Legs, or Leg Warmers

noreply@blogger.com (Mindika) — Sat, 28 Jan 2012 06:19:00 +0000

My little R started her first dance class a few weeks ago. And I gotta tell ya...there's not too many things in life much cuter than watching a bunch of 3 year old little girls twirl around on a dance floor. You just know as they catch glances of themselves in the mirror, they believe with all their sweet little hearts that they are the most beautiful things in all the world...and they very well might be!

As we were putting together the outfit for her first class, she was insistent that she have some leg warmers, just like they wear on Angelina Ballerina. On that day I didn't have any leg warmers, but Reese was a lot more inventive than me. She quickly ran to her little sisters drawer and pulled out a pair of her "baby legs". They worked great.

That's when I remembered a friend telling me that you could easily make your own "baby legs" with pairs of women's knee high socks. I search for it on Pinterest and found this great tutorial.

So here's my version:

Cut the knee highs at the ankle and below the heel.

These are the two pieces you'll be using.

Take the small tubes and roll them into cuffs.

Pin the cuffs to the long tubes, raw edge to raw edge.

Sew the edges together.

Fold up and wala! You have leg warmers. I made 5 pairs of leg warmers for Reese in less than one hour and for under $10. I got all these socks on clearance at Target! There all on sale now for $1.50 each. Run out and get several pair!!

I asked R to model some for me...this is the best pose she would give me.

I'm a sweat pant, yoga pant...any kind of comfy pant kind of mom...

noreply@blogger.com (Mindika) — Fri, 20 Jan 2012 08:10:00 +0000

And I make no apologies for it!

(My fav's from Target)

So I have a little rant that's been going through my head for the last few days. I just had to share it with you. It started on Wednesday morning when I was watching one of those morning shows which shall remain nameless. The host announced, "coming up next, a fashion segment for mom's". Here we go...another one of those "come on mom's, let's stop wearing those sweat pants and start wearing something fashionable and comfortable that won't make you look like a frumpy mommy" segments. I know you've all seen these segments on any number of day time television talk shows. And I'm just going to say it...They bug the HELL out of me!

Here's why...

I want to know why all these celebrity stylist, magazine editor, fashion designer people think they know the first thing about what it's like to be a full time mom. The so called "fashionable yet comfortable" outfits they usually suggest end up being all too fashionable, none too comfortable...and definitely anything but practical.

The first mom they featured started out in a pair of yoga pants and t-shirt. They gave her the make-over and she appeared in skinny jeans, a beautiful belted tunic sweater and stiletto boots. The designer explained the outfit, "Isn't this such a great alternative to the sweatsuit. Doesn't she look great. The jeans have a little stretch, the sweater is flattering and able to hide curves, and those boots add a little sexiness..." bla, bla, bla bla! Are you freaking kidding me??!! No mom could wear that and be a mom. Maybe on a hot date with her husband on a Friday night, or out to lunch with her girlfriends...but not when she's on "mom duty".

Here's the thing, on any given day I bend over, squat down, and end up on my knees at least six dozen times before the sun goes down. I get spit up on, peed on, and used as a human napkin sometimes all before lunch. Don't get me started on the hours after lunch. I usually end up on the floor playing human jungle gym, barbies, dance party, or picking up Cheerios and gold fish crackers that have been crushed into the carpet. I get food thrown at me and juice spilled down the front of me. I finger paint, hot glue, and Elmer's glue. I prep food, feed food, clean up food, and if I'm lucky I successfully avoid flying food. I play toys, pick up toys, wipe noses, change diapers, clean toilets, kiss boo boos, dry tears, sing songs, fold laundry, Iron clothes...need I go on?? This is my job. It's not a pretty job...it's not a perfect job...but I love my job. I love what I do...most days anyway...and I love my uniform.

Yes, my uniform is sweat pants, yoga pants...any kind of comfy pants. Can you blame me?

You don't see all the talk shows criticizing nurses for their uniforms. You'll never hear them say, "Come on you nurses, let's stop wearing those boring unflattering scrubs and start wearing something more fashionable yet comfortable. Something that won't make you feel soooo...nursy. You don't need to dress boring just to take care of people all day! It doesn't matter if the grumpy man in room 101 pees on your Prada boots. And that kid in room 201 didn't mean to throw up on your wool sweater. What matters is that you look good and feel good! Right?" And no one's out there telling the construction workers, "Seriously guys...those hard hats do nothing for you. And those steel toed boots need to be burned. Just because a one ton object could fall on your head at any given moment, you don't have to sacrifice your identity in style." No, you don't hear anyone saying those things! That would be ridiculous.

So why do all the haters come out of the wood work for the mom wardrobe?

Listen, don't get me wrong here. I still like to get dressed up. I like nice clothes. I like to feel fashionable. After all, in my former life, I worked in the fashion industry. I wore stiletto's every day and never left the house without my hair done and a designer hand bag over my shoulder. Ok, so maybe they were knock of hand bags...I wasn't that rich. But now I save that for after hours. Like date night, lunch with friends, church, and the rare day out by myself to just shop and be kid free. I still try to look a little nice on a daily basis. I shower (most days). I try to do my hair and wear a little make-up, but then I slip in to my uniform. Those sweat pants and t-shirt are my friend. They don't care that they're about to get snot wiped all over them. They know I'll give them a bath at the end of the day too.

So listen up all you Tim Gunn's of the world...opps...I wasn't going to name names...sorry. Stop telling me to get rid of my sweat pants. Just keep mentoring all those Project Runway designers (love that show). They need your help a lot more than I do. Don't worry, I'll look you up in a few years when my kids learn how to use a tissue and wipe their own bums; when I can safely wean designer clothes back into my wardrobe. There's a time and season...right?? Let me have my sweat pant, yoga pant...any kind of comfy pant season. I'm cool with it...you should be too. After all, I just may have spent the last hour doing this...

I could have posted a picture of me cleaning up throw-up...but I thought I'd spare you.

And to all you fashionista mom's out there that do somehow pull off the daily motherhood workload while sporting designer jeans and cashmere. I applaud you! If you can make it work...then work it! Just don't judge me when I run into you at the grocery store in my yoga pants :) and no...I didn't just come from yoga class!

AVOCADO & PEA PASTA

noreply@blogger.com (Mindika) — Thu, 19 Jan 2012 04:12:00 +0000

I had a completely different post planned for this week, but I ran out of time. So I thought I throw a fun little recipe your way. This is something I whipped up the other night as a side dish to some grilled steak. It was yummy and healthy. Enjoy!

As a quick little side note...the diet is going great. Husband is already down 12 pounds and I'm down 10. We're going strong!

AVOCADO AND PEA PASTA
(Mindi Original)

1 1/2 C. dry pasta (In this photo I used Garo Falao Cappelletti from Costco)
1 medium avocado
1 t. lime juice
1/2 C. Parmesan cheese
1 C. frozen peas; defrosted
salt & pepper to taste

1. Mash avocado using a fork, then sprinkle with lime juice and set aside.
2. Cook pasta according to package instructions.
3. Drain water, and while pasta is still hot, immediately toss with avocado and Parmesan cheese.
4. Stir in peas. Season with salt & pepper to taste. Serve while hot.

This recipe serves 4 at about 270 calories per serving. We had it as a side dish to some grilled steak. You could make the pasta a meal by its self or you could toss in some sliced grilled chicken. If you were to add about 10 ounces of sliced grilled chicken, it would be about 350 calories per serving.

Get all your Omega 3's by eating Lemon Pie??

noreply@blogger.com (Mindika) — Thu, 12 Jan 2012 04:23:00 +0000

Sounds too good to be true?? Maybe not.

If you've been a follower of my blog, you know about the constant fight with my husband about fish. He hates fish...except for tuna, you know the canned kind...which isn't really "fish" fish...in my opinion. Don't get me wrong. I love a good tuna fish sandwich, but I really love Salmon and Talapia and Mai Mai and...I could go on and on. I have yet to meet a fish I didn't love.

Before I got married I ate fish at least three times a week. So I never really worried about my Omega 3 intake. But since my three fish a week habit no longer exists, I'm always on the look out for ways to get good Omega 3's into my families diet. I used to take Omega 3 supplements, but I hated the terrible aftertaste they'd leave. I would be burping up fish for the next 3 hours, and aftertaste aside you can't give supplements to children. I tried the Omega 3 gummies, but those were disgusting. Even with a gummy candy disguise, my 3 year old was not fooled.

Then one Saturday at Costco they were sampling this stuff. I'm actually surprised I stopped. Unlike most people, I'm not a Costco sampler. I usually avoid sample days. But for some reason I stopped. I didn't even know what it was, but I'm soooo glad I stopped. This stuff is amazing!! It really tastes like lemon pie, with the consistency of a thin yogurt. I kind of feel like I'm getting a little dessert.

Just two teaspoons a day, and one teaspoon for the kiddo's, and you get all the healthy Omega 3's you need.

I have to note that there were a couple reviewer's on the Costco website that claimed they thought it tasted fishy and they didn't like it. That was 2 reviewers out of 50. But I really don't get that. I can't taste the fish at all. All I taste is yummy Lemon. Even my 3 year old loves it and always wants more more than her one allotted teaspoon.

WHAT'S NEW IN 2012

noreply@blogger.com (Mindika) — Tue, 10 Jan 2012 16:03:00 +0000

So if there's anyone out there that's still reading...I didn't think so.

But just for the heck of it, I thought I'd check in anyway. I know it's been a very long time, with no explanation, and for that I'm truly sorry. Changing from mommy of one to mommy of two has had a bigger impact on my life than I thought it would. It's not that I'm that much busier, it's just that my focus and priorities have changed dramatically. I told myself that I would never let this blog get in the way of being the kind of mom I want to be, and unfortunately that meant my blog suffering at the hand of mommy-hood.

I've put off giving any kind of update, because I kept thinking I'd somehow find a way to "do it all", but that's just not happening. And on top of that I started a new, fairly intense, diet that will now prolong any creative cooking for an even longer period of time. Especially if I'm as faithful as I plan to be, for as long as I plan to be. The good news is that the diet is working and I'm already down 8 pounds...with about 70 to go. And I'm gonna do it this time. It's different this time. I know myself and I always know when I'm really ready for change...and now's the time.

About seven years ago I weighed as much as I do now...exactly what I weigh now, and felt this same way; with the same motivation. I started an intense diet at exactly this time of year and with a lot of hard work and motivation I lost 80 lbs. in 8 months. Now I'm not sure I'll be able to do it that fast this time. I'm a different person now...with a husband and kids, and a very different body. In the past 4 years I've had 2 successful pregnancies and 4 miscarriages and a lot of bed rest...this body has changed. I probably won't have the time to work out 2 hours a day like I did then (oh the single days), or never ever cheat. I was crazy faithful that go around. I didn't even have cake on my birthday. Not that I'm planning on cheating a ton. But my life was very different. I didn't have birthday parties to throw, play groups to plan, and children who deserve home-made cookies and fun treats from time to time; at least on holidays...right? But I know I can do this my way, and seriously make a change in my life...

...and get this healthy size 6 body back! Heck...I'll even settle for a size 8 or 10.

(Laguna Beach California, April 2006)

So what does all this mean for my little blog...well I purposely named my blog "Mindika Moments" for a reason. When I started blogging I wasn't sure I'd be able to blog about recipes forever. I knew then that I had a lot of interests and hobbies; food just happened to be one of them. I didn't want to start just a "recipe" blog. I wanted my blog to be about all kinds of things. I think I even stated that in one of my very first posts. Somehow it just morphed into primarily a "recipe" blog. Well, that worked for awhile and I had a lot of fun creating and sharing all my recipes, but it's time for a change. I'm not going to put any category limitations on myself. I hope to post once a week or so, about anything and everything that may be going on in my life. Whether it's my diet, crafting, cleaning, decorating, motherhood, family life, my recent obsession with Pinterest...every topic will be fair game. I may even throw in a recipe from time to time. Most likely they'll be healthy recipes, but I won't post them unless they're really good! I promise.

So for the 10 of you that still check in on me...the 10 close friends I have that have been bugging me to update my blog. I love you for your interest and support! I hope you'll still read, even if it's not all about food!

Love ya!
M.

ROASTED VEGGIE CHICKEN LASAGNA on Studio 5

noreply@blogger.com (Mindika) — Thu, 22 Sep 2011 20:12:00 +0000

I had a great time on Studio 5 today demoing my ROASTED VEGGIE LASAGNA.

Click HERE for the recipe!

ROASTED RED PEPPER CREAM SAUCE

noreply@blogger.com (Mindika) — Mon, 15 Aug 2011 16:42:00 +0000

As promised this is one of my favorite things to do with roasted red peppers.

ROASTED RED PEPPER CREAM SAUCE

(Mindi Original)

2 large roasted red pepper; chopped (or 3 small)

3 cloves garlic

1/2 C. diced onion

1 oz. fresh basil (1/4-1/2 C.) or 1 T. dried basil

2 T. olive oil

2 T. butter

zest of 1 lemon

Juice of 1 lemon

4 T. flour

1 C. chicken stock

1 C. heavy cream

1. In a large sauce pan or skillet, heat the butter and olive oil over medium heat. Saute the onions and garlic for a couple minutes.

2. Add the roasted peppers, basil, and lemon zest. Then add the flour and stir until the flour is absorbed into the mix.

3. Slowly add the lemon juice and chicken stock and stir until the the mixture begins to thicken slightly. Then mix in the heavy cream and stir until well incorporated.

4. Remove from the heat and puree the mixture with an immersion blender or transfer the mixture into a blender in batches to puree.* If the sauce isn't to your desired thickness, return to the heat and allow to thicken a little more.

5. Serve over pasta. You can also add chicken, use as a condiment, or as a pizza sauce.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ROASTED RED PEPPER TUTORIAL

noreply@blogger.com (Mindika) — Fri, 12 Aug 2011 15:52:00 +0000

I know I owe everyone a big apology. I said I was coming back. I came back...then I bailed for a couple weeks. What can I say, motherhood is unpredictable and a little overwhelming at times. It's a miracle I'm working on this post right now, since I spent all last night up with a sick little girl. Now I'm wide awake with pure adrenaline. But just to make up for my absence, I promise to post twice next week. Today I'm sharing an tutorial for Roasted Red Peppers. On Monday I'll post my yummy recipe for Roasted Red Pepper Cream sauce. Then next Wednesday I have a yummy Plumb and Mango Cobbler that will melt in your mouth. Forgive me yet???

Well let's get started with the tutorial. If you've never roasted your own red peppers, you really should give it a try; especially if you've ever bought them in a jar and paid a small fortune doing so. You'll kick yourself when you realize just how easy it is to do it yourself.

First you start with some fresh bright red peppers, from your garden, farmers market, or local grocery store. Turn your barbecue on medium-high and throw those baby's right on the grill.

Slowly rotate the peppers as they begin to char. You want them to get nice and blackened all over. The timing will depend on how hot your grill gets, but I usually rotate mine every 2-3 minutes.

Once they are nice and black all over, take them off the grill and put them immediately into a ziplock bag. You are going to allow them to "sweat" in the bag for about 15-20 minutes.

After 15-20 minutes you'll have a nice shriveled pepper that looks a little something like this.

Start peeling off the blackened skin. It will just slide right off. Be sure to never rinse or wash the pepper in water. The water will wash away all that good smoky flavor.

Once you've cleaned off all the skin (don't worry if there are still small bits of skin left), cut open the pepper to clean out all the seeds, ribs and stems. You'll be left with beautiful, delicious, pieces of roasted red pepper.

On Monday I'm going to show you how to take this goodness and make it into a decadent cream sauces for pasta, but honestly roasted red peppers have endless uses.

You can leave them whole for sandwiches, hamburgers etc...
You can dice them up and add them to pasta salad, potato salad, tuna salad etc...
You can Julienne them for pasta dishes, taco's or fajitas.
You can add them to soups, stews or casseroles.
You can freeze them for later use. This is also a great way to preserve peppers from your garden.

Really...the possibilities are endless!

SPINACH & ROASTED GARLIC PESTO

noreply@blogger.com (Mindika) — Mon, 25 Jul 2011 06:36:00 +0000

So here I am...back in the kitchen! It's been a very long break for me and although I've enjoyed my time off, it feels good to be back. I've been so inspired by all the yummy fresh fruits and veggies I've been getting in my bountiful basket each week. If you have this service available in your area, you really should look into it and give it a try!

A couple weeks ago we got a lovely bundle of fresh spinach and this is what I decided to do with it...

SPINACH & ROASTED GARLIC PESTO
(Mindi Original)

To make the Pesto:

1 bunch spinach (4 C.)
1 head roasted garlic
Zest of 1 lemon
1 T. lemon juice
½ C. roasted pine nuts
½ C. parmesan cheese
1 t. salt
½ t. pepper
¼ - ½ C. olive oil

1. Place all the ingredients, except the olive oil, in a food processor or blender.
2. Puree the ingredients. While the food processor or blender is on, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

(The more olive oil, the thinner the pesto. You might want a thicker pesto for spreading on bread or pizza etc. You might want a thinner pesto for tossing with pasta or using as a dipping sauce.)

To make the Chicken Pesto Pasta as pictured above:

1 lb. cooked pasta
3 C. shredded chicken
1 C. toasted bread crumbs
1 recipe pesto

1. Toss all the ingredients together and serve hot or cold.

Mindika Returns July 25th

noreply@blogger.com (Mindika) — Tue, 12 Jul 2011 19:44:00 +0000

Next week Anniston will be 4 months old. I can hardly believe it. Why doesn't pregnancy time pass as quickly as the new born stage?? It's a cruel twist.

So...with both kids sleeping well and life seemingly back to normal, I've decided it's time to get off my butt and start cooking again. At first I figured I'd apply the "Field of Dreams" approach with my motivation; If you start cooking...it will come, come back that is. But then my good friend Melissa turned me on to Bountiful Baskets. If you haven't heard about it, click HERE for more info. My first week of surprise produce was just what I needed to get the creative juices flowing and a few new recipes swimming in my head.

That being said, I still need a week or so to get a good start with photo's, editing etc. So Mindika Moments will officially be back with a new yummy recipe on Monday, July 25th. I hope you'll still bear with me as I ease back into this. I'll probably only post once a week for a while, just so I can get a handle on things.

Thanks for all your patience and well wishes through my pregnancy and maternity leave. I'm one lucky mom with these two beauties to care for each day!!

I couldn't resist...

noreply@blogger.com (Mindika) — Tue, 24 May 2011 19:34:00 +0000

I'm still on maternity leave, but I couldn't resist posting this adorable picture...ok, ok, I know I'm bias but seriously...this face makes it hard to do anything but stare into those eyes.

THE NEWEST LOVE OF MY LIFE

noreply@blogger.com (Mindika) — Thu, 24 Mar 2011 02:22:00 +0000

It's been a long journey, but our little Anniston has finally arrived...and in case you were wondering, every step of this difficult journey was worth it, the moment I looked into this perfect little face.

I'll be taking a couple months off to just stare into this face as much as possible.

CRAB & CREAM CHEESE ENCHILADA'S

noreply@blogger.com (Mindika) — Fri, 11 Feb 2011 04:32:00 +0000

This is a really old recipe. One that I haven't made in over 10 years. I had pretty much forgotten about it, until I went rummaging through some old binders as part of my "nesting clean out" obsession. I came up with this recipe, trying to mimic a dish I had at a small little restaurant in downtown Salt Lake. I can't even remember the name of the restaurant now.

Anyway, I'm not going to lie to you...the enchilada's in this picture are made with shredded chicken, not crab. Have I mentioned that my husband hates crab. However, if you like crab, and can afford it, I highly recommend you try the real thing. But if you're like my hubby...go for the chicken, they'll still be delicious.

CRAB & CREAM CHEESE ENCHILADA’S

(Mindi Original)

1 C. fresh lump crab meat (you can also use shredded chicken)
5 ounces cream cheese, softened
½ C. sour cream
2 C. shredded Cheddar cheese
1 (4 ounce) can chopped green chilies
1 t. Cumin
2 t. chili powder
1 t. garlic powder
salt pepper
Tortilla’s (corn or flour which ever you prefer*)
1 (10 oz.) can enchilada sauce (green or red which ever you prefer**)

1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
2. Mix the crab meat, cream cheese, sour cream, 1 cup of the cheddar cheese, green chilies, cumin, chili powder, garlic powder and salt & pepper.
3. Roll about 1/8 to ¼ cup filling into each tortilla. Line the tortilla’s in the prepared 9x13 pan.
4. Pour the enchilada sauce on top and sprinkle with the additional 1 cup cheese.
5. Bake in preheated oven for about 45-60 minutes or until nice and bubbly.
6. Makes 8-12 enchilada’s, depending on the size of your tortilla’s and how much filling you use in each.

*I prefer corn, but used flour because that’s what I had on hand. They really both taste great.
**Once again I’ve tried both and either tastes great.

HEALTHY RANCH DIP

noreply@blogger.com (Mindika) — Thu, 03 Feb 2011 03:47:00 +0000

I really had hoped to post something a little sooner, but my plans were foiled a few days ago when my 2 year old spit an entire mouth full of apple juice right into the key board of my lap top. At the time I had one of those..."Why am I having another child??? moments". But I'm over it now, and my little r is once again the light of my life. She's just lucky she has a "computer nerd" daddy that knows how to fix just about everything electronic around here.

So I thought it only fitting that my first post of the new year, be something healthy. It seems like everyone I know has set goals for weight loss or healthy eating. One of the benefits of pregnancy at the new year; not really worrying about weight loss. However, I know that will be my number one goal come April. Anyway, this little recipe is one of my all time favorites.

Years ago, and I do mean many years, I really got into Body for Life. Some of you may have heard if it. It's a great program. I've done it twice in my life and both time lost a considerable amount of weight. The first time I lost 30 pounds and the second time I lost 25. I have many recipes from the program that have stuck with me over the years, not just because they're healthy, they also happen to be yummy. This was one of them.

I also thought this was a great fit for the upcoming Super Bowl Sunday. This is a perfect healthy munchie. Even my 2 year old gobbles this stuff up. She is a veggieholic though...strange but true.

HEALTHY RANCH DIP
(Recipe by Body for Life)

1 C. regular or low-fat cottage cheese
1 green onion, chopped
2 t. Italian seasoning
1/4 t. ground black pepper
1/2 t. salt

1. Combine the cottage cheese and green onion in a blender or food processor. Blend on high speed until smooth.
2. Stir in the Italian seasoning, pepper and salt.
3. Serve with Veggies, Pita chips, crackers etc...

Nesting....

noreply@blogger.com (Mindika) — Fri, 28 Jan 2011 21:35:00 +0000

Sorry it's been so long. I promise I'm working on a few posts and haven't totally forsaken this little blog of mine.

It seems like the minute the holidays were over, something in me clicked and I can't stop nesting. What little energy I have these days has been spent, cleaning out and organizing baby clothes, putting the final touches on the nursery, deep cleaning my house, finishing all my sewing projects and just about anything else I can think of to make my life as easy as possible once this baby comes.

With each passing day I feel my energy level diminishing and my pain increasing. I've decided the final weeks of pregnancy have to be so miserable, so mom's are willing to suffer any amount of pain and sleeplessness just so they don't have to be pregnant anymore. And I tell ya...I'm almost there.

But I do have a few things to post before I take a little maternity leave, so hang in there and you won't be disappointed!

SUGAR COOKIE CUT OUTS

noreply@blogger.com (Mindika) — Thu, 23 Dec 2010 18:53:00 +0000

This post is dedicated to my brother. He called me today to get my recipe for sugar cookies and scolded me for not posting it on my blog. Last year when he and his family where here for Christmas he took these pictures of the cookies we made, so I could post it on my blog. A year later I still haven't done it. I told him I thought it was too late in the season, and most people had probably already made their sugar cookies, but he thought I should still do it....

So here ya go Brady Shmady...love you and miss you!

Our family tradition is to decorate sugar cookies on Christmas Eve; always decorating a few special cookies for Santa! he he he

SUGAR COOKIE CUT OUTS
(Recipe adapted for Mindika Moments from Betty Crocker)

½ C. (1 stick) butter, softened

1 C. sugar
1 egg
½ C. sour cream
1 t. vanilla
3 ½ - 4 C. flour (start with 3 ½ C. then you can add more, little by little, until a stiff dough forms)*
½ t. salt
1 t. baking soda

1. Preheat oven to 375 degrees.
2. Cream the butter and sugar, then add the egg and beat until fluffy.
3. Add sour cream and vanilla and blend well.
4. Sift together (or mix) flour, soda, and salt and gradually add to creamed mixture. At this point you may need to add a little flour. *
5. Roll out cookies and cut with cookie cutters. Place on an un-greased cookie sheet. When you have a sheet full of cookies, place in the refrigerator for about 5 minutes.**
6. Bake for 7-12 minutes depending on the size of your cutouts and the temp or your oven.***
7. When cool you can frost with your choice of frosting. I use my Vanilla Butter Cream Frosting, recipe found HERE.

ENJOY! and Merry Christmas to all!

*Flour amount can vary based on the altitude and the moisture in the air. High altitudes and dryer climates usually need less flour, but lower altitudes and moister climates need more.

**This step can be skipped but chilling your dough will help your cut out shapes stay in tacked through the baking process. I highly recommend this step if you are baking more detailed cut outs for Christmas, holidays etc…

***Your baking time will vary based on the size of your cut outs. Small 2” in cut outs usually only need about 7-8 minutes, where a larger 3-4” cut out may take up to 12 minutes. I would recommend setting the timer for about 7 minutes and watch carefully. Leave larger cookies in until they start to slightly brown around the edges.

ROASTED GARLIC ROSEMARY CHEESE POTATOES

noreply@blogger.com (Mindika) — Wed, 22 Dec 2010 03:28:00 +0000

I threw these potatoes together on the fly last week for my book club dinner. They turned out to be pretty darn yummy! I love anything with roasted garlic (click here for a roasted garlic tutorial). I've had a few friends call for the recipe, so I thought I better get it posted.

So here ya go ladies...this is because I love you so much!!

ROASTED GARLIC ROSEMARY CHEESE POTATOES
(Mindi Original)

5 lb.s russet or Yukon Gold potatoes; peeled and cut to 1 inch cubes
salt
1 oz. fresh rosemary; rough chopped
8 oz. cream cheese; softened
1/2 C. butter (1 stick); softened
1 C. heavy whipping cream
2 heads roasted garlic
1 C. Parmesan cheese
1 C. mozzarella cheese

1. Place the cut potatoes into a large stock pot along with the rosemary. Fill the stock pot with water to cover the potatoes by about 1 inch. Salt the water with enough salt that the water taste a little like sea water.
2. Bring the water to a boil and allow the potatoes to cook for about 15 minutes or until the potatoes are fork tender.
3. Drain the water, leaving the potatoes and Rosemary in the pot.
4. Roughly mash the potatoes with a hand masher.
5. Add the cream cheese, butter, cream, and roasted garlic. Continue to mash until everything is well incorporated. (You can mash the potatoes to the consistency of your choice. I like mine to be a little lumpy, but if you're not a big fan of lumps you can use an electric mixer or potato ricer to get the potatoes as smooth as possible.)
6. Now gently stir in the cheeses.
7. Scoop the potato mixture into a 9x13 pan or casserole dish. Bake in the oven at 350 for 20-30 minutes and serve immediately.

8. If you want to make the potatoes ahead of time and cook later, cover with plastic rap and store in the refrigerator. When you're ready, bake at 350 for 45 minutes.

ROASTED GARLIC

noreply@blogger.com (Mindika) — Tue, 21 Dec 2010 22:52:00 +0000

I don't do very many tutorials, I wish I had the time and the energy to do more, but this one I just had to do. Last week I made my Roasted Garlic Rosemary Cheese Potatoes for book club. I've already had three of my friends ask me for the recipe as soon as possible, because they wanted to make them for Christmas. So I thought I better get this posted, sooner than later.

But the first step in the potatoes, is roasting the garlic. It's so easy to roast garlic, and even if you think you don't like garlic you should give the roasted variety a try. When garlic is roasted it takes on a sweet mild yummy flavor that is delicious.

You can use this roasted garlic to make my potatoes or you can eat it plain, spread it on crackers, toss it into pasta...really the uses are endless.

First things first... this is a head of garlic. I've had a few of my non-cooking friends ask me the difference between a head and a clove. When a recipe asks for a clove or two cloves of garlic, it means the individual little bulbs on a whole head. If a recipe calls for an entire head (very rare), it means this entire thing.

To start the roasting process, you take an entire head (or multiple heads) clean as much of the outer paper off as possible, then slice off the top so that each individual clove has some open exposure.

Next you place your head of garlic onto a piece of tin foil and drizzle with olive oil. (You can also sprinkle with salt & pepper if you like.)

Then pull up the tin foil around the garlic. Roast the garlic in the oven at 400 degrees for 35-45 minutes.

When it's done, take it out of the foil and allow to cool. The garlic will be golden brown and it will slide right out of it's shell with a little help from a fork, or you can turn the head upside down and squeeze the garlic right out and into your dish or a bowl.

Now that you have yummy roasted garlic...stay tuned for my ROASTED GARLIC ROSEMARY CHEESE POTATOES.

Winner of the $100 VISA Gift Card

noreply@blogger.com (Mindika) — Mon, 20 Dec 2010 20:30:00 +0000

And the winner is...

Deb said...

The pretzels look great!! For the last few years, I've been doing pretzels for the teens and tweens (they're so hard to buy gifts for!!) and they absolutely love 'em. This is a great recipe! Can't wait to try it!
tnshadylady at gmail.com
November 20, 2010 10:14 AM

Deb, Blogher should be contacting you today and arranging the delivery of your $100 VISA gift card!

Congratulations and thanks for stopping by my blog to enter!

Winner Announcement

noreply@blogger.com (Mindika) — Fri, 17 Dec 2010 18:16:00 +0000

Sorry there hasn't been a winner announced for the $100 VISA gift card. There have been some communications problems with BlogHer. They will be selecting the winner from all my entries and I haven't heard from them. I hope to have the winner announced by the end of the day!

WHITE CHOCOLATE PEPPERMINT FUDGE

noreply@blogger.com (Mindika) — Mon, 13 Dec 2010 22:59:00 +0000

Don't forget, you only have 2 more days to enter to win a $100 VISA gift card. Click HERE for details. Winner will be announced this Thursday!

I must have a thing with peppermint this season. It seems to be my "go to" craving for holiday treats. As I was flipping through my Ghirardelli Chocolate cookbook, trying to find ways to use up all that yummy chocolate they sent me, I decided to take their white chocolate fudge and add a little holiday twist.

I'm not usually a big fan of white chocolate, but with the peppermint addition I was sold!

WHITE CHOCOLATE PEPPERMINT FUDGE

(Recipe adapted from Ghirardelli Chocolate Cook Book)

8 oz. cream cheese, at room temperature

4 C. confectioners' sugar

1 1/4 t. vanilla extract

12 oz. Ghirardelli White Chocolate baking bar, broken or chopped into 1/2 inch pieces

1 C. crushed peppermint candy cane's

1. Line an 8 inch square baking dish with waxed paper and set aside.

2. In a large bowl with an electric mixer, beat together cream cheese, sugar and vanilla t medium speed until smooth.

3. In the top of a double boiler or in a heatproof bowl placed over barely simmering water, melt the chocolate, stirring occasionally until smooth.

4. Stir the chocolate into the cream cheese mixture and add the crushed candy canes. Reserve a couple tablespoons to sprinkle on top.

5. Spread the mixture into the prepared basking pan.

6. Chill in the refrigerator until firm, at least 2 hours.

7. Cut into 36 pieces to serve.

Seriously this recipe was so easy and quite tasty. I decided to package them up and send them to work with my husband to share with all his co-workers for Christmas.

P.S. I had a little help from Martha Stewart with these adorable Candy Cane inspired packages purchased at my local craft store.

HOMEMADE REFRIED BEANS

noreply@blogger.com (Mindika) — Mon, 06 Dec 2010 18:56:00 +0000

If you live here in Utah, you're most likely familiar with Cafe Rio. It's a fresh Mexican restaurant that has very yummy food. Well the first time I ever ate at a Cafe Rio, I made the mistake of asking them if they had refried beans. I love refried beans! The response I got from the cute guy behind the counter was, "Miss, (I was a miss back then) If you had any idea what happens to the poor pinto bean in order to make it refried...you'd never eat refried beans again."

Honestly I'd never given the process of making refried beans much thought. But as I looked into it, most refried beans sold in stores and served in a large majority of your favorite Mexican restaurants, are loaded with fat or lard. I think that's what my Cafe Rio friend was talking about.

Well, needless to say I eventually came up with my own homemade refried beans. These do not contain lard and are full of flavor. They're also rather easy to make. I use this recipe to make all kinds of meals, dips, and side dishes. Some favorites include, tostadas, bean and cheese burritos, or 7 layer dip. But as I mentioned before, I love refried beans, so a big bowl topped with cheese works for me too.

HOMEMADE REFRIED BEANS
(Mindi Original)

2 cans Pinto Beans; drained and rinsed
2 T. butter
1-2 cloves garlic; minced
1 small can green chili's
1 T. fresh ground pepper
3/4 C. chicken stock

1. In a large sauce pan, melt the butter over medium heat. Add the garlic and cook for a 2 minutes until the garlic is soft.
2. Add the beans, green chili's, pepper and chicken stock. Turn the heat up to high and bring to a boil.
3. Turn the heat back down to medium and allow to simmer/boil for 10 minutes, or until the stock has reduced by half.
4. Take off the heat and blend, using an immersion blender, food processor, or stand blender. You can blend as much as you like, either making the beans very smooth, or leaving chucks of bean etc.