Rach and Me

A Mom's Gotta Do, What a Mom's Gotta Do

noreply@blogger.com (Lisa Mowry) — Wed, 20 Mar 2013 19:25:00 +0000

We just got back from Spring Break in Vail, Colorado. I was playing hooky with the family! Last week, I didn't cook a thing. I just ate chocolate chip cookies, drank hot chocolate, skied and played in the snow with my sweet family. It was AWESOME!!

Cute little snow bunnies with their "rad" sunglasses.

We are now back in reality. A reality with busy schedules, school, and home cooked dinners. On the way home from school yesterday, the Tiny Teen asked me where we were going for dinner. I reminded her that vacation was over, and we were back to eating at home for awhile. After a long sigh, she accepted this. The next logical question was, "Then what's for dinner."

This is where I must pause a moment for a side bar...

You see back in the ancient lore of my family lies a myth about my mother. If you knew my sweet mother, you'd know that kind woman could never tell a lie. As the myth goes (this story was before my time...I'm the baby of the family), my mother told my older brothers that brussel sprouts had chocolate in the center. This was obviously in an attempt to get them to try them. If this alleged story occurred, than I can say that the apple didn't fall far from the tree. Sometimes a mother's gotta do, what a mother's gotta do to get her kids to eat better.

Side bar over...

So the Tiny Teen innocently asked what was for dinner. In that moment, honesty could have reigned supreme. However the truth didn't come out of my mouth, a twisted, untruthful answer did. It even kind of shocked me. You see, I told her that we were having noodles, peas, sauce, and "sassy chicken." She didn't even wonder about the "sassy" part. You see, she loves a good casserole with all of those things. I knew I wouldn't get an argument from my exhausted kindergartner, and that worked just fine for me.

Then I served her this...

Looking yummy, right? It is! However when I served it, that little smarty pants said, "Are you sure it's chicken? It smells like fish."

Again, untruthfully, I said "Yup, 'sassy chicken'."

That sweet, little, hungry girl sat down and wolfed down her supper. Then, she threw another spoonful on her plate, then another and another. After her fourth helping, I confessed. I told her she was in fact correct. The casserole wasn't chicken. You see, what I was serving her was tuna...for the first time ever.

She looked at her plate and shrieked, "GROSS!!" I looked at her sideways, and reminded her that she had just eaten 4 helpings. Obviously, it wasn't that gross. She thought about it a minute, and then continued to throw on 3 more spoonfuls. Ugh. Kids.

Long story concluded... Do I feel bad about lying to my daughter? Sure, lying is terrible and not something I'm good at. Would I do it again? You bet, because that girl took down a whole host of Omega-3's last night!

Perhaps you already have a Tuna Noodle Casserole that you love and have eaten since childhood. I didn't. I refused to eat tuna. Ever. However, when this recipe appeared in the Sunday coupon flyers, I thought it sounded easy enough. So, thank you Campbell's soup for a yummy recipe that my 5 year old and I LOVE! I did change the recipe somewhat, so I will give you my version below. You can check Campbell's website for their version.

I hope you and your family will give it a try and enjoy it too. And if you tell your kids it's "sassy chicken" instead of tuna, you know you'll get no judgment from me! Good luck and enjoy!!

Tuna Noodle Casserole

Prep: 20 minutes | Bake: 25 minutes

Makes 8 servings (1 1/4 cups each)

Ingredients:

2 cans (10 3/4 oz. each) Campbell's Condensed Cream of Chicken soup
1 cup milk
2 cups of frozen peas
10 oz. of canned albacore tuna, drained
1/2 of a 12 oz. package of "No Yolks" egg noodles, cooked and drained
1/4 cup of Italian bread crumbs
2 TBSP. butter, melted

Heat oven to 400 degrees F. Stir soup, milk, peas, tuna, and noodles into a 2 1/2 quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake tuna mixture for 20 minutes or until hot and bubbling. Stir tuna mixture. Then sprinkle the tuna casserole with the bread crumb mixture.
Bake 5 minutes or until bread crumbs are golden brown.

Healthy Handy Apple Pies

noreply@blogger.com (Lisa Mowry) — Tue, 26 Feb 2013 19:16:00 +0000

Let's face facts. I'm a chatty gal. Whether I'm talking or writing, I always have something to say. I'm a fair match to my quiet husband. Our marriage is well balanced with me as the chatty one, and he is the listening ear. This balance works for us. Well, lately that balance has been completely out of whack...

I had laryngitis for 7 days...SEVEN!! Do you see the problem here?

The obvious solution would be for me to be the listener, and for my husband to catch me up on everything he hasn't had a chance to share in the past decade or so. Not the case, neither one of us was comfortable in our new role. As I mentioned, our marriage is well balanced in the roles we typically play. Through this unbalanced week, we have learned new ways to communicate though. I can write notes, emailing has become more popular for us, and I've been refreshed a bit on sign language. Even with laryngitis, my need to express myself prevails! Happily, today I sound more like a human woman, and not as much like a preteen boy or injured puppy. Yay!

During my bout with laryngitis, I tried everything in the health food section of the grocery store to kick it. I thought if my immune system was overwhelmed with healthy goodness, my voice would return. Even though I was drinking carrot juice and cabbage water to empower my body to heal, I still wanted some delicious comfort food. That's when I made the recipe I'd like to share with you today. The tasty comfort of an apple pie takes a healthier twist in these handheld apple pies.

The recipe follows below, but it is essentially an apple pie wrapped up in Mission's brand-new SUPER SOFT tortillas. The super soft tortillas replace the pie crust ever so deliciously!

To make them, you fill the tortillas with a creamy Greek yogurt mixture including honey, cinnamon, and vanilla, and then you top that mixture with buttery, softened apples and some chopped walnuts. Wrap that up tightly, and sear it in a buttery skillet, and viola...a quick, easy, and incredibly tasty Healthy Handy Apple Pie! Enjoy!!

Healthy Handy Apple Pies

Yield: 4

Ingredients:

1 TBSP of butter, unsalted
2 large apples, thinly sliced
2 TBSP walnuts, chopped
1/2 cup plain Greek yogurt
2 TBSP raw honey
1 TBSP cinnamon
1/4 tsp pure vanilla extract
4 tortillas (I used medium)

In a large skillet, melt butter over medium-low heat. Once butter is melted, add sliced apples. Allow the apples to soften, stirring occasionally. After the apples begin softening, add the chopped walnuts to them.

While the apples are softening, mix the next 4 ingredients together in a small bowl: the yogurt, honey, cinnamon, and vanilla.

Next, evenly spread the yogurt mixture onto your tortillas. Place the softened apples and walnuts on top of the yogurt mixture, and then wrap your tortilla tightly.

Raise the stove top temperature to medium heat. Using the same buttery skillet that the apples and walnuts were in, place your tortilla apple pie seam side down on your skillet. Leave for 1-2 minutes to allow it to seal and to keep all of the goodness inside. Then flip over for another minute to sear the other side to your desired doneness. You should be able to do 2 tortilla pies at a time. Thankfully, they can be prepared quickly.

There you have your remade, healthier, handheld apple pie. Enjoy!!

Pink & Red Day!

noreply@blogger.com (Lisa Mowry) — Thu, 14 Feb 2013 20:08:00 +0000

Happy Valentine's Day to you! I hope this post finds you enjoying a wonderful day in a sea of pink & red. The only pink I'm seeing today is coming from the Texas Tornado's eyes. Lovely. What a sweet Tornado she is too. All she has looked forward to all week is her preschool Valentine's party. Since she's obviously missing that, I'm doing my best to give her a great family party tonight.

I've already ordered a heart shaped pizza for delivery at my door in 3 hours. I went through my party supplies and found heart napkins and some red cups. Then a sweet friend surprised me by dropping by some homemade cupcakes this morning. Yes indeed, we are turning this Valentine's Day right around!

Since I shared with you the "pink" part of my day, let's look at the "red" on this Valentine's Day...

(My segues are the worst today. I know. I'm sorry. Let's blame it on the Lysol fumes).

Today's yummy recipe is Stuffed Pepper Soup. A friend of mine shared this recipe on her facebook page several weeks ago, and I made it immediately. It's fantastic! I made it again this week, but this time with some variations.

Stuffed Pepper Soup simmering.

Fluffy quinoa

You will find this recipe via the link below. Here are my variations:

I have made this recipe with both ground beef and Italian sausage crumbles. I love it both ways, but the sausage gives the flavor a bit of a kick.
Instead of marjoram, I use oregano because apparently I don't own any marjoram.
I have used the diced tomatoes in this recipe, and I have also made it with crushed tomatoes instead. My preference is the crushed tomatoes. It makes the soup saucier. The diced tomatoes made it more like tomato chunks in a more broth-like soup. Consider what would best suit you.
Lastly, instead of brown rice, I use quinoa. No matter whether you use quinoa or rice, the inclusion of it in this soup gives it great texture and keeps you feeling full and satisfied.

Enjoy Valentine's Day with your loved ones and enjoy this great meal!

Link to Stuffed Pepper Soup Recipe

A Sweet & Spicy, Turkey & Brie Quesadilla

noreply@blogger.com (Lisa Mowry) — Fri, 08 Feb 2013 02:30:00 +0000

For those of you who do not live in Texas, there may be a thing or two that I need to explain. Here, a Mexican themed dinner does not mean it's the 5th of May, but merely a random Tuesday. In other parts of the country, perhaps a chicken casserole or a meatloaf falls into your weekly meal planning. For us, our weekly meal plan always consists of at least a taco night, and our casseroles have the word "enchilada" before them. Does this describe every single person in Texas, well, no. It does though, I feel, speak for the masses.

With this being said, tortillas are a pantry staple. In making out a grocery list, tortillas are just as essential as bread. In fact, I feel that tortillas are even more necessary than bread, because every sandwich can always be made with a tortilla, whereas, I do NOT want a burrito wrapped in a slice of wheat.

This brings me to today's post, a Sweet & Spicy, Turkey & Brie Quesadilla. This quesadilla was something that I whipped up in my kitchen the other day while wondering what new thing I could try with a bag of tortillas. As many options as there are with tortillas and mexican cuisine, there are so many non-mexican things to be enjoyed with a good ol' tortilla as well.

I will include the entire recipe below, but first let's look at the step-by-step...

First, to make this recipe that will yield 4 quesadillas, you will need to use 8 tortillas. I used the small, fajita size ones. By all means, you should gauge your tortilla size based on your eaters. I have two little princesses, so that's why we went small. If you've got teenage boys, I'd invest in the large burrito size if it were me. (Then, of course, increase your amount of other ingredients as well).

Second, spread some pepper jelly on one tortilla, approximately 1 TBSP per quesadilla. I used a Cranberry Jalapeno Jam from a quaint little shop in Granbury, Texas, but any pepper flavored jelly will do. This is obviously the spicy part.

The next step is the sweet part. Thinly slice 8 medium strawberries, using 2 strawberries per quesadilla. Then lay them as evenly as possible over the jelly.

Then slice 6 oz. of brie cheese, using 1 1/2 oz. per quesadilla, and lay it upon the strawberry layer.

Next, using a total of a half pound of turkey (2 oz. per quesadilla), layer everything with sliced deli roasted turkey breast.

Lastly, place your extra tortillas over the top of everything. Then generously butter the outsides of the quesadillas (about 1 TBSP per quesadilla). You will butter them much like you would a grilled cheese sandwich. The reason that I do the buttering last is because it can be tricky with jelly being on the other side.

Once your buttered quesadilla is in a large skillet, or a griddle if you'd like to cook more than one at a time, cook it on medium heat just until it browns. How deep of a brown color you make it is based on your preference. I prefer a light to medium brown.

Serve the quesadillas alongside a salad or simply a bowl of fresh fruit, and then by all means, enjoy this yummy meal!

Sweet & Spicy, Turkey & Brie Quesadillas

Yield: 4

Ingredients:

8 Tortillas (I used the new Mission Super Soft Tortillas-small, fajita size)
4 TBSP pepper jelly (I used a Cranberry Jalapeno Jam)
8 medium strawberries, thinly sliced
6 oz. brie cheese, thinly sliced
8 oz. deli roasted turkey breast
4 TBSP butter

Lay out 4 tortillas. Spread 1 TBSP of pepper jelly on each. Next, evenly spread the strawberries on top of the jelly, and then the brie cheese upon that. Top with 2 oz. of turkey on each quesadilla. Then cover them with the remaining 4 tortillas. Butter the outsides of all 8 tortillas. Then cook on medium heat in either a large skillet or a griddle. After placing each quesadilla in the skillet or griddle, flip after about 1-2 minutes. Cook until golden brown on both sides. Then cut the cooked quesadillas into 4 triangles, and enjoy!

Thin Mint Pudding Mousse, The Bachelor, and a Good Friend

noreply@blogger.com (Lisa Mowry) — Tue, 05 Feb 2013 20:47:00 +0000

It's that time of year again, Girl Scout Cookie time that is. I know for many of you, this is the time of year to stock up on Thin Mints and freeze them. I know. All Thin Mint lovers profess the same thing whenever the topic of Girl Scout cookies arises.

I have always fallen into the Shortbread cookie loving camp. Thin Mints have never really floated my boat, no matter what temperature they are. That is, until last year.

Before I continue, I will confess something rather embarrassing. I love watching the show The Bachelor. I love it! Everyone has their ridiculous "reality" television show, and this is mine. No matter what crazy twists and turns arise, I am and have always been a faithful viewer for the entire decade plus of this show's existence. Season after season, even if I'm not particularly fond of said Bachelor (ahem...Jake), I watch.

Continuing on with the Thin Mint talk...

What do Thin Mints and The Bachelor have in common? Last year during Girl Scout cookie season, my neighbor K came over to watch The Bachelor one night, and she brought with her a box of (frozen) Thin Mints. I thought, "Ok, I'll eat 'em." And eat 'em, I did. During that episode of The Bachelor, we laughed, we caught up on each other's lives, we analyzed the contestants, and we ate. Together through our laughter and one episode of The Bachelor, we polished off an entire box of Thin Mints...and it was awesome. While I don't think eating that volume of cookies is at all nutritionally sound, it was such a fun night.

It was so fun in fact, that we are making it an annual event. Last night K and I enjoyed our Thin Mint and Bachelor evening again. After the kids were asleep, she drove over and together we shared a box of Thin Mints, lots of laughs, caught up on each other's lives a bit more, and watched the good ol' Texas Bachelor Sean.

Well what do you know, those folks over at ABC are throwing us a double whammy this week. Tonight, they are showing yet another Bachelor episode! In honor of this, I knew what I had to do. I had to try out another recipe from "Something Swanky" that I saw while looking at the Snicker Doodle Pudding Mousse last week. It's called Thin Mint Pudding Mousse.

Below you can find the recipe, but I did make some changes of my own. The blogger suggests making this recipe in a trifle bowl or a sundae dish, but I chose 4 mason jars. I love the look of mason jars, even though filling them can be quite messy. I also love just sealing up mason jar treats. They travel well, so if you need a "pick me up" while waiting for your child in carline...no mess...and your kid arrives to their car with a very happy mommy inside! Of course, this is just one example...

Looking right into the mason jar. Only a few bites are missing...

Following the blogger's recipe, as found below, I mixed together my small package of instant chocolate pudding, milk, and peppermint extract. Then added the tub of cool whip and blended it all together. Instead of chocolate grahams, I did use actual Thin Mints. However, if you'd like to make this when it is not Girl Scout cookie season, the chocolate graham crackers appear to be a wonderful option. Instead of melting chocolate chips, I drizzled some Hershey's chocolate syrup. Lastly, I topped everything off with some spray whipped cream, a few more Thin Mint crumbs, and a yummy Thin Mint cookie.

There's great room for variation in the recipe. Even better, you can make it in a flash! Try it your way, and most of all...enjoy!!!

Link to Thin Mint Pudding Mousse Recipe

Snicker Doodle Pudding Mousse

noreply@blogger.com (Lisa Mowry) — Tue, 29 Jan 2013 02:40:00 +0000

I'm not even going to try and explain what I've been up to these days. It would probably come across as whining, and as the mother of 2 girls...I get enough of that on a daily basis.

So, let's just start with "Hello..." and take it from there, shall we?

In case you were wondering, yes, I have still been a cooking fool! What I haven't been is an awesome photographer of said food. I have many a recipe that I can share with you, but what I am probably lacking is the tempting photographic evidence.

If you are willing to overlook that, then so am I.

Just a quick refresher on the kiddos:

The Tiny Teen is more of a teen than ever these days. Half a year of kindergarten has only furthered that situation. So now her 5 year old vernacular is speckled with lovely sayings, such as "AWKWARD!" "That's the bomb dot com." and my personal fave "Cheese Louise!" Which is much better than the "Geez Louise" it was likely meant to be.

As for the Texas Tornado, in many ways, she has mellowed. Now when she blows through a room leaving a trail of toy chaos, you can actually get her to clean it up...after providing her a list of what she can or cannot have if said mess is not cleaned up. This usually follows a period of analysis (on her part), and then you may or may not get a clean room once again. Sometimes though, she's willing to take the consequence. Since I too can be a stubborn pup, this occasionally means I have to wait until the next day to get the room cleaned. Eventually I win...usually. Trust me, this is a VAST improvement. I never won before.

The hubby is great, as cute as ever that one! He's getting ready for storm season, which will be here before we Texans know it. In the meantime, that sweet boy is working on having a pool built out back. This will be great for everyone, then none of you will have to listen to me complain about the heat this summer. Yay!!

Feel free to leave me a comment as to what you've been up to, and then we will be all reacquainted again.

Now onto the food...Snicker Doodle Pudding Mousse.

This recipe has several levels of awesome. First, it only has 5 ingredients, many of which you may already have on hand. Second, it seems fairly easy to make. And third, IT IS INCREDIBLE!!

I say, "it seems fairly easy to make" because I didn't actually make this one. I did eat it though! My friend M made this for dessert when I was trying to cut back on dessert. It's a funny thing, that when you try and cut back on sweets, all the best sweets come your way. One of those universal laws, I suppose.

If you open the link below, you will not only find the recipe, but also some wonderful pictures and the blogger who created this recipe's thoughts on it too. In the ingredients list of the recipes, you will find some "optional" choices. Do note, that my friend M added her own option: toffee chips. It was a great decision M, and it's one that I hope you all include if you decide to make this.

Thanks for sticking with me! Enjoy!!

Link to the Snicker Doodle Pudding Mousse Recipe

Tomorrow

noreply@blogger.com (Lisa Mowry) — Mon, 17 Dec 2012 04:27:00 +0000

Yes. I'm still here. I haven't written in what feels like forever. Various aspects of life have taken priority. I'm still cooking, and one day I will sit down and share that all with you, but not tonight.

Tonight...I don't want to go to sleep.

My girls are in bed and sound asleep. I know this, because I can't stop running up there to kiss them and whisper "I love you" to them. I should be getting things ready for tomorrow, or chatting with a friend, but I can't.

I don't want to let my baby go tomorrow.

Friday was a nightmare. Worse than any nightmare I could have imagined. I believe we all can agree on that. More than anything on that day, I wanted to drive and pick up my precious baby from kindergarten. I wanted to hold her and never let go.

Newtown was our town. It's similar in size to ours. Sandy Hook Elementary was like our elementary, a K-4 school. So many of those killed were kindergarteners. My daughter is a kindergartener.

When I stop and think about it too long, the similarities paralyze me.

So I don't.

Once my sweet kindergartener came home on Friday. I hugged her. I gave her cookies. We cut out snowflakes. All weekend, I enjoyed my precious family for every moment we were together. At times, my mind drifted to the families in Connecticut. Frequently I would pray for them, for so many things. I pray for the parents and families of those sweet angels and amazing adult heroes who are lost. I pray for those sweet little survivors who heard and saw too much that day. I pray for the neighbors and townspeople who are trying to make sense of it and be there for their community. The list goes on.

Tonight my prayers extend to not only the staff and teachers at my daughter's school, but to every school out there. Tomorrow will be a very hard day for them.

Before I had my daughters, I was a teacher. As horrible as 9/11/01 was, 9/12/01 was harder. Tomorrow my daughter's kindergarten teacher should be teaching her class sight words and addition, but instead her heart will hear things it shouldn't hear from the mouths of young children who shouldn't know evil. They are too little.

I know what I have to do as a mother. I know I must wear a brave face tomorrow and show no sign of timidity when walking my daughter in. I need her to feel safe above all. Believe me, I know what I have to do and I'll do it.

How though, do I let go of her hand?

I thought taking her to her first day of kindergarten 4 months ago was going to be the hardest day of school. I could have never imagined the level of anxiety and concern I would have for Dec. 17th.

Please know, that tonight I just needed to pour my heart out. I don't want, "it'll be OK" or "don't worry" responses. It's not OK. A gunman killed 20 kids my daughter's age. And, I will worry. I'm a woman of faith, and I know God is with my daughter at all times, and especially tomorrow. However, I'm a mother. Worrying about this is not something I'm able to get past tonight.

If you are a person who prays, just please pray for everyone. The people of Newtown and Connecticut especially and all that know and love them, but also for the teachers and schools in your life. Tomorrow will be a very difficult day. Lastly, I ask for your prayers for all of the parents tonight who feel like me. Those of us who don't want to go to sleep tonight, because waking up tomorrow means dropping off your child at school in an evil world at an uncertain time.

My deepest thanks.

Weeknight Dinner: Thai Pork Wrap-Ups

noreply@blogger.com (Lisa Mowry) — Wed, 24 Oct 2012 18:26:00 +0000

Some nights, you just don't have time to cook. I get that. I especially get that this school year, as I feel like I go in different directions most of the time. So what's a gal to do?

While I like restaurant food, I can't eat it too often so take out isn't the best option for me. I just feel better overall after eating a home cooked meal. Today's recipe I would save for a weeknight when you are short on time and energy, but you still really want a tasty meal. For me, that's soccer night...

Today's recipe is from the EveryDay with Rachael Ray magazine, and it's Thai Pork Wrap-Ups.

I love that this recipe has just a few ingredients, so you can just pop in the store on your way home from work or school and grab what you need quick. Even better, it is ready is the amount of time it takes to brown/cook ground pork.

First, you cook the ground pork with some fresh garlic and some oil. Once it has browned, you toss in your final ingredients: some brown sugar, lime juice, sriracha, cilantro, and fish sauce. *Recipe below

Your main course is done. What you do for a side option is up to you. You could steam some edamame, or just serve it with a bowl of fresh fruit. My friend M and I enjoyed this with an amazing salad comprised of ramen noodles, cole slaw mix, some mandarin oranges, sunflower seeds, almonds, and such. While I don't have her recipe, I found this one on a quick internet search of the aforementioned ingredients: Ramen Noodle Salad. It's sounds a little wacky, but it is really, really good!

I hope that you enjoy this meal on a night when ordering in seems easier, but you are really craving something home made. Enjoy!!

Link to Rachael Ray Magazine's Thai Pork Wrap-Ups

Apple Pie Bread...In My Spare Time

noreply@blogger.com (Lisa Mowry) — Wed, 17 Oct 2012 16:18:00 +0000

As you probably know, the Tiny Teen started Kindergarten in late August. When that major life milestone was approaching, I heard a lot of "what are you going to do with all of your free time?" After a long pause and an awkward look of disbelief, I would always turn my gaze towards the Texas Tornado.

Um, hello? I still have a 2 year old.

In their defense, the Texas Tornado does go to preschool 3 days a week, but let me tell you, the supposed "free time" everyone thinks I've got...I don't.

Here's life...

The Tiny Teen started school on the last Monday of August. On that Friday, like a fool, I went all in potty training the Texas Tornado. That made for a fun couple of weeks. After 2 weeks, the Texas Tornado finally started at her preschool.

(This is the part where even I thought I'd be experiencing some free time).

Here's the thing... I'm volunteering at the elementary school, subbing at the preschool, and doing my darndest to get the laundry and such done while the kids are gone. Before you know it, POOF...it's time to start picking up the kids...whose schools are 20 minutes apart...sigh. The life of glamourous lunches and mani/pedis, it's not.

I've even been a bit of a slacker when it comes to food prep. Never fear, here in week 7 of school, I'm figuring things out and life is becoming more balanced. Therefore, everyone is getting fed a whole lot better around here.

Starting with this...Apple Pie Bread.

Please don't be fooled into thinking that this is just a basic bread with an apple flavor. Heavens no, it's so much more! It has chunks and shreds of apple a plenty! It also has a dreamy cream cheese swirl through the middle. As if it couldn't get any better, it has a tasty crumble topping!

Drooling yet? I am, but that's because I've already downed a loaf and I know how great it is!

I may have been sidetracked from fall baking, but this was my first swing of the Fall 2012 season, and it is a HIT!

Save this bread for a morning when it's chilly out and you have nowhere to be; just you, a book, a crackling fire and some sweatpants. Or in reality, put on a classic fall show for your kids, assemble the bread, and then enjoy the aroma as it consumes your home.

Tips for making the Apple Pie Bread:

You will need apple pie spice. If you can't find it at the store, I have included a link below so that you can make your own.
I used Neufchâtel instead of cream cheese, but only because it was what I had on hand. I would make it again with the cream cheese, but the Neufchâtel worked fine.
Lastly, when I added the remaining bread batter on top of the cream cheese layer, it sunk into it. It made for an ugly mess. I thought for sure my bread was going down in history as a disaster. I baked it anyway, and it was perfect! If you hit a disaster stage with this one, push through it, and bake it anyway. It should all be fine in the end.

Good luck and enjoy!!

Link to Apple Pie Bread Recipe

Link to Apple Pie Spice Recipe

Things I Have Forgotten

noreply@blogger.com (Lisa Mowry) — Fri, 12 Oct 2012 11:42:00 +0000

We enjoyed a lovely long weekend in Florida last weekend. The Tiny Teen had her dream come true by seeing the dolphin, Winter, that inspired the movie "Dolphin Tale," and the Texas Tornado's dreams came true when Cinderella hugged her in her arms. We spent time with family and close friends, and we had an incredible time.

The Tiny Teen with her dolphin pal.

The Texas Tornado got her ears. And yes, this is how she wore them.

The Texas Tornado with "Rella," and the Tiny Teen with her own way of wearing Mickey ears.

I grew up in Florida, moved away for college, but then lived there again until our family's big move to Texas almost 5 years ago. It's funny what I have learned about life in Texas in the past 5 years, and what I have forgotten about Florida life in that same time frame.

Lizards and hair.

Yes, that's what I forgot. I clearly forgot all lizard skill since leaving Florida. For starters, those little lizardy fellows are everywhere!! Also, those tiny creatures are FAST! My dad tried to refresh my memory by asking me to close the door when running back in the house for something, but it was too late. Later that evening while sitting in the dining room. I nearly fell over when a lizard ran across the table where I was sitting.

Yeah, I'm certainly to blame for that one.

The other thing I forgot was hair. Hair is kind of a hopeless cause in Florida for me. Humidity does brutal, brutal things to my hair. Try as I did to tame my wild Floridian locks, it was all for loss. My hair sought refuge in the comforts of a ponytail the entirety of the trip. Even that ponytail was much puffier than it ever would have been in Texas.

Despite the lizards and the puffy hair, we had a wonderful time. It was fantastic to see the girls so happy, and even better to watch family and friends enjoy spending time with them.

I guess if we are going to talk food, I should conclude this post with one more thing I have forgotten, the crock pot.

On our flight back to Texas, I bought a magazine. I looked for something new and tasty to prepare for my family as we adjust back to "real life" from "vacation eating."

In it, I found a slow cooker recipe for Chicken Tagine. I had no idea what a "tagine" was, but after a little research, I believe it falls into the Moroccan category?

Let me say this first, it was quite tasty. It had tender chunks of chicken with dried apricots and raisins crocked in some chicken broth, tomato paste, and spices. The recipe said to serve over couscous, but since I didn't have any I used quinoa.

It was very good! The thing I forgot though was this...for some reason all crock pot chicken dinners (for the most part) end up looking about the same. They are a sad shade of beige that my girls typically refuse to even offer a second glance.

Needless to say, they didn't try it. My husband has been super busy at work catching up from vacation, so he didn't try it. I have eaten my fair share of Chicken Tagine over quinoa over the past 2 days, so trust me...it's good. My advice? Be sure you have people around willing to eat it before you crock it up. While it only serves 4, it's still quite a lot of Chicken Tagine for one.

Slow-Cooker Chicken Tagine (From Family Circle magazine)

Ingredients
1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 large onions, thinlysliced
1/2 cup dried apricots, coarsely chopped
1/3 cup raisins
1 1/4 cups low-sodium chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons flour
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 cups cooked couscous

Directions
1. Place chicken, onions, apricots and raisins in slow-cooker bowl.

2. In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon and black pepper. Pour over chicken in slow cooker. Cover and cook on HIGH for 2 1/2 hours or LOW for 5 hours.

3. Uncover and spoon over cooked couscous.

Hope all is well with you! Enjoy!!

9/11

noreply@blogger.com (Lisa Mowry) — Tue, 11 Sep 2012 16:35:00 +0000

Today is always a surreal day for me. On one hand, it is a day of remembering one of the saddest days in our country's history, and on the other hand, it's my birthday. It is a surreal and overwhelming day that lies somewhere between the flags flying at half mast and the facebook birthday wishes. The past 11 years have been like this.

Since 2001, I feel the loss like everyone else does when this day rolls around. The memories of where you were when you found out, the feeling you felt when the towers collapsed, as well as fears for the safety of your loved ones.

However my little girls know nothing of this day. They are too little to know of that type of horror and fear. All they know is that it's their mommy's birthday, and the odds of them getting to eat cupcakes today are pretty good!

As if I don't already feel a variety of emotions on September 11th, I have a new feeling to add this year. This feeling is a bittersweet one. My wonderful friend E and her husband are waiting on the day when they can fly to Korea and meet their new son. This little boy has no idea how wonderful his life will be once he joins their family. He has an amazing big brother and 2 of the best people I know as parents waiting to love him forever. What connects this little boy to this day is that today is his 1st birthday. His family is so amazing that even though they have not been given the green light to go to Korea and hug their boy, they are celebrating his birthday today here in the U.S. I LOVE that they love their little boy so deeply that even though they can't be with him today, they are celebrating him.

So today instead of focusing on all of the loss of 9/11/01, and instead of focusing on myself, I want to focus on J, the sweet little boy in Korea who's loved more than he knows. My birthday wish is that they can be a forever family soon.

Today when I enjoy my birthday cupcake, I will share it with J, hoping that he will be with his family sooner than later. This I feel is the true gift of 9/11...hope. 9/11/01 was horrible, and it taught us many things. Among those lessons are the gifts of hope, love, and resolve to make the future better. J's future is going to be so much better, and I can't wait for him to experience it!

Sorry, no food post today. If you are looking for something yummy, you click on last year's post "Remembering" for a comforting and simple chocolate croissant recipe.

It Happened

noreply@blogger.com (Lisa Mowry) — Wed, 29 Aug 2012 15:19:00 +0000

It has happened. Kindergarten has begun. That ball is rolling. I know in my last post, I was a puddle of mommy emotion, but since school has begun and we have two days under our belt, I'm much better.

This is a picture of the Tiny Teen just moments before she entered the front doors of her new school. As you can see, she was 100% happy and ready to go.

After choking out the words "good-bye," my husband, the Texas Tornado, and I left school wondering what on earth to do with ourselves. We did what anyone with nothing to do does...we went wandering around Target.

What is it about Target that can be so cathartic? I wandered about and picked up plenty of "odds and ends" like only you can there. We spent the rest of the day busying ourselves. The three of us went to lunch, hung out, and just wondered how the day was going.

The official report, she loves everything about kindergarten! Whew! What a relief. I figured she would, but you just never know. She was all smiles, just like in the picture above, when I picked her up. Granted her smile was a very tired one.

After stopping by Daddy's work to give him the full report, the Tiny Teen was greeted with some "back to school" cookies.

I used the funfetti cookie recipe from back in April, but I tried to use cookie cutters with it. Clearly, that didn't turn out as fantastically as I had hoped. Nonetheless, the Tiny Teen was just happy to get some funfetti cookies!

After I realized that my letter cookies weren't coming out as I had hoped, I switched to just good ol' regular cookies. Much less effort and actually, they were tastier.

In case you missed the funfetti cookie post back in April, check it out. They are a yummy cookie that remain quite popular around here. Enjoy!

Is This Really Happening?

noreply@blogger.com (Lisa Mowry) — Mon, 27 Aug 2012 01:27:00 +0000

Since my husband and I became parents over 5 years ago, we have had little need for an alarm clock in our lives. A newborn with colic for the first few months, and then a transition with my husband's job to where he doesn't have to go into work until after lunch, and really...no need for an alarm clock.

The Tiny Teen has been my alarm clock for years. She's the earliest bird I've ever met. She wakes with the sun, bounds happily down the stairs, and greets me most every morning with a "Good morning Mommy!" There are the few occasions when I'm actually up before her, but typically that sweet girl is the first little face I see.

What I can't believe is how that's all going to change tomorrow. You see, tomorrow is monumental in our world, a life defining day for our little sweetheart, our darling Tiny Teen is starting kindergarten.

Where we live kindergarten starts at the earliest of times, so early in fact, we can't rely on the Tiny Teen to get us up anymore. I have to leave the idyllic world of sweet "Good morning Mommy," to the annoying world of an alarm clock. Aside from an early weekend morning, those sweet tender moments are fleeting.

In case you haven't guessed it yet, tears are streaming down my face as I write this. I haven't shed one single tear about the start of kindergarten, and now I'm here crying my eyes out. I guess it's better I get my tears out now while that sweet little girl is sleeping, rather than tomorrow when she heads off to her classroom.

Thanks for being my listening ear this evening. I guess I really just needed to get my thoughts out about all of this. I am ready for her next step in life, just stunned that it's here already.

I leave you tonight with a picture from the Tiny Teen's first day of preschool 3 years ago. I remember taking this picture like it happened this morning. I guess that's really what's making me so emotional tonight.

If those 3 years went so fast, how fast will the next 13 go?

Crock Pot Italian Beef

noreply@blogger.com (Lisa Mowry) — Fri, 24 Aug 2012 02:05:00 +0000

Sorry I haven't posted in a bit, but I've been siiiiiiiick. The thing about being sick is you just don't feel like cooking. The convienent part is that even if you did cook, no one wants to eat food made by a sick lady anyways, so why bother.

I'm feeling a bit better, and I'm thankfully not contagious, so I did cook a tiny bit. I got back into the kitchen in the easiest way possible. I made a crock pot dinner...Italian beef sammies.

Here's a little back story with Italian beef sammies and me...

For this story, we must travel back in time to college. It was a blissful time. A Florida girl in a rural Midwestern college town learning about all things Midwest and some things Chicago. A time when a girl could get a 30 pack of beer for under $7. Was it good beer? Of course not, but it was college, we had no money and it worked just fine.

If you are properly picturing this world of ramen noodles & macaroni and cheese, then you also understand that we had NO money for any quality food.

To understand my senior year roommates and I, well that would be tough to explain. Aside from one of my dearest friend's S and I, we were an eclectic bunch. We ran the gamut of girl drama and emotion, but we always saw eye to eye on one thing...Italian beef sammies.

These sammies were the calm in a sometimes turbulent estrogen sea. The one thing that we all could agree upon. As soon as the name (Italian beef) was uttered, we were all reaching for our sad little wallets to fish out our 3 bucks. See for 3 bucks each, we could get a rump roast, a jar of hot peppers, and sandwich buns to make our crock pot delight. With said 3 bucks came an unspoken vow of silence. No one was ever to know what was happening in our apartment on Italian beef day.

See, it took 8 long hours for our meal to be ready, and the smell was to die for. If anyone caught a whiff of it, they'd want some. As I said before, our Italian beef was sacred. We certainly weren't sharing it! Plus, we had each kicked in 3 bucks, and college 3 bucks has got to be equivalent to 20 bucks in the regular world.

Every so often, I still make Italian beef sammies and I think back to that much simpler time of life. I treasure my college memories, especially the one where I met by husband shortly before graduating, but that's a story for another time,. I'm still wonderful friends with my senior year roomie S too. I guess that's why I was so excited when she recently posted a new and delicious Italian beef sammie recipe on her food blog.

It's simple and even more delicious than our college version of Italian beef. It included fresh ingredients, which I love more than our jarred peppers. The recipe also includes beer, and who doesn't think of college when they think of beer? Ok, maybe lots of people...

The only changes I made were...

I used Shiner Bock, like any Texan would, for my beer choice.
I also topped my sandwich with some shredded mozzarella cheese. (I would normally use mozzarella slices, but I had shredded on hand from make your own pizza night).

I do hope you enjoy this Italian beef recipe (link below). If you have never had it, well than goodness, you have been missin' it!! It's a yummy sammie Chicagoans have been enjoying forever! Enjoy! Check out my friend S and her sister's food blog. These girls can cook!!

Link to Bushels & Babes Italian Beef Recipe

A Creative Salad Option

noreply@blogger.com (Lisa Mowry) — Tue, 07 Aug 2012 19:03:00 +0000

It has finally reached the triple digits in Texas, so the brutality of summer has descended upon us. That means that the last thing I want to eat is anything warm or hot...unless it's a baked good. (I make exceptions for those.)

I've been busy exploring creative salad recipes because I can get bored soooo easily by standard, boring salads. Today's recipe is one of the tasty and creative salad options that I found...

It's Rachael Ray's Chicken Salad-Stuffed Tomatoes. I LOVE chicken salad, almost every variety, as for chowing down on a big tomato, that's not exactly my favorite thing. Even with that being said, the combination of chicken salad together with a big chunk of tomato is actually quite tasty and refreshing. Who knew?!

This particular recipe is classified under Rach's 15 Minute No-Cook Fast Ideas. It is indeed fast, especially if you use the recommended rotisserie chicken to make the chicken salad. I opted for some chicken breast that I poached myself. I also cooked some frozen corn kernels for the corn. Finally, the only other change I made was that I did not use the watercress for a salad, but instead some leftover arugula.

If you are hot and looking for a creative way to enjoy some chicken salad, I recommend this tasty option. Enjoy!

Link to Rachael Ray's Chicken Salad-Stuffed Tomatoes Recipe

If you are looking for a beauty giveaway, my friend Jordin is offering some color tinted dry shampoo. Stop by her blog, enter to win, and check out how in mere minutes it turned my dirty, "post workout" hair into a refreshed and fuller look! It's pretty amazing stuff!!

Broccoli-Quinoa Casserole

noreply@blogger.com (Lisa Mowry) — Thu, 02 Aug 2012 13:18:00 +0000

Last night's recipe was SO delicious, that I forgot to take a picture...and we ate it ALL!! I can't believe this. I type this now with a "leftovers-free" fridge, so I guess I'm just going to have to describe the recipe to you...

Let's start with some clues:

Comfort food
Potluck staple
It contains broccoli

Have you guessed it? Possibly not, those clues weren't the best. Last night's recipe was a revamped, healthier version of Broccoli Rice Casserole. Instead of rice, you use quinoa. You also use less and lower fat options to recreate this casserole staple. The recipe link below even provides a gluten free option for those who need it.

If you are skeptical, it's ok, but I promise...it's awesome! It's very creamy, and that's all a good casserole really needs at the end of the day.

The only thing that I changed from the recipe is that I added some chicken. If you eat this as a side dish, it's fine, but if you want to make it a one pot meal, it needs more texture. I sauteed 2/3 lb. of chicken in olive oil with some salt, pepper, and poultry seasoning. Once cooked, I cut them into bite size pieces. I then added it in when you combine the quinoa, broccoli and such.

To create this meal, you cook the quinoa, broccoli, and chicken (if using) and combine it with all of the other ingredients. What's great is that you can then store the casserole in the fridge and wait to heat it up. I made this a day in advance and just popped it in the oven for 40 minutes at 350 degrees when we were ready to enjoy it. For those of you that prepare your meals for the week early, this may be perfect for you! Enjoy!!

Link to Eating Well Living Thin's Broccoli-Quinoa Casserole Recipe

Little Dream Books

noreply@blogger.com (Lisa Mowry) — Mon, 30 Jul 2012 23:30:00 +0000

What do you think about catalogs? I think some are like little dream books. For instance, I find just about everything in the Pottery Barn catalog to be super dreamy for my house, the Nordstrom catalog is dreamy for all things fashion, and then there's the Williams-Sonoma catalog. The little book of all things dreamy for the kitchen.

I received my dreamy kitchen book just the other day, and as I sipped some coffee and joyfully perused it, I stubbled upon some lovely recipes! That's where today's recipe is from in fact, the Croque Monsieur Panini.

I hadn't planned on continuing last week's French food theme into this week, but it just so happens that I am thanks to Williams-Sonoma. In case le Coq au Vin and the Creme Brulee weren't enough for you, now you have a yummy French sandwich too. You may also recall that back in April, I made Rach's Croque Madame. Today, you get the masculine version of that meal...which means it's eggless. Those funny French!

In the little dream book, this recipe is prepared on a panini press. Yes, that would indeed be dreamy! However, I don't own one, so I improvised with what I deemed the next best thing...the George Foreman grill. It isn't dreamy like the panini press, but it was effective enough and fast!

If you find yourself in a lunch or dinner rut, these "paninis" are OH SO GOOD!! Enjoy!!

Link to Williams-Sonoma Croque Monsieur Panini Recipe

Creme Brulee

noreply@blogger.com (Lisa Mowry) — Fri, 27 Jul 2012 14:24:00 +0000

In my last post, I shared with you about our recent French feast. The Coq au Vin we enjoyed was incredible. We followed that up with some creme brulee, one of my all time favorite desserts!

A week or two ago, I got a sitter, went and had lunch at a fantastic little restaurant in Dallas with a wonderful friend, and then I found myself with a little time to kill...or enjoy?! A block or so away from the restaurant, I spied a Crate and Barrel. It called to me, and I answered. Going to Crate and Barrel without two small children who could possibly destroy all of the many breakables there, was like an early Christmas. Even better, I decided to splurge on some kitchen supplies.

To tell you how much fun I had there would be the understatement of the year...

Among my purchases, were some creme brulee dishes. These dishes are probably the true root of my French feast's inspiration.

When I got home, I googled "creme brulee recipes," and let me tell you there are so many ways you can make this. I stuck with Marty. Who knows fancy better than Martha Stewart? (Her branding has worked on me!)

It was simple enough to make. The only adjustment I made was to size. Her recipe yields 8, 5oz. portions. My dishes are 7 oz. So, I had to adjust for 6. Since it was just our famliy, and I'm the only real creme brulee fan, I made half a recipe.

Put ramekins in a pan and fill halfway up the side with boiling water. Then bake in the oven.

You bake the creme brulee ahead of time, and then put them into the fridge to chill for at least 2 hours and up to 3 days. I LOVE that about this recipe. It gives you the freedom to work in advance, and I love anything that doesn't cause last minute kitchen chaos.

Sprinkling sugar on the chilled brulee and prepping it for the broiler.

To complete this sweet treat, you sprinkle sugar on top and either use a culinary torch to brown it or you may broil it. I didn't buy the culinary torch when I was at Crate and Barrel. Rats. So the broiler was my only bet. IF you are broiling, put your creme brulee ramekins into the freezer for 15 minutes before broiling. Marty suggests this, and I forgot to do it. Mine didn't turn out creme brulee pretty, but they were delicious nonetheless. If you want them pretty, do remember this freezer step.

Broiling. Remember Marty's tip and freeze a bit before broiling.

Enjoy!

Link to Martha Stewart's Creme Brulee Recipe

Le Coq Au Vin

noreply@blogger.com (Lisa Mowry) — Wed, 25 Jul 2012 02:10:00 +0000

To quote my husband, "this picture just doesn't do that dinner justice!" Friends, he is a wise, wise man, and once again, he is absolutely correct. This dinner was a little bit of heaven on a plate.

What is it? The French culinary classic Coq au Vin.

I've said it before, but I just love most everything French. This particular meal reminds me of a fantastic restaurant in downtown Orlando. It bears the same name as this meal, Le Coq au Vin. They serve up French cuisine right. I have wonderful memories there with my husband, my parents, and great friends from our time spent living in Orlando. I guess that might be what inspired me to prepare a French feast this past Saturday night.

I will get into more of the food from this weekend's feast, but le Coq au Vin was indeed the feast's headliner! If you know this meal at all, and if your inner Julia Child is trembling with intimidation, please relax. I'm here to offer you the simplest of solutions...

PLEASE don't look at that bottle and say, "store bought sauce." Stonewall Kitchen products are anything but. They are a fantastic company, and I've never had anything from there that wasn't amazing! I bought this sauce for $11.95 a bottle, which I realize may have just caused you to lose your breath for a moment, but look at it this way. To make this meal from scratch, you would have spent at least 10 bucks on a bottle of wine, so is $1.95 really that much for an end result of an AMAZING dinner?

It really does end up that easy. Brown your chicken, then simmer in sauce, and knock over your family with amazement at your culinary sass. I certainly wouldn't expect this to be dinner for a random weeknight. This is a show stopper. It's a dining event! I paired this with some mashed potatoes with herb d'provence seasoning and some roasted asparagus. We began the feast with french bread, brie, and strawberry jam. What we ended it with will come later this week in another post.

This meal was extraordinary! Even the little princesses LOVED it! The hubby told me repeatedly what a "really, really, really, really" good dinner it was. Now who doesn't love some culinary praise?

One jar of sauce is used for 4 lb. of chicken. Since it was just my family, I used half of the sauce with 2 lb. of chicken. Again another thing about it being in a jar, I just sealed it and put it away for another day...which will be coming soon...where we can sit back and enjoy this awesome meal again! I hope you enjoy!!

I promise, Stonewall Kitchen is not paying or asking me to do ANY of this, I just truly loved this meal and wanted to share it with you. I was able to find the Stonewall Kitchen Coq au Vin Simmering Sauce online, so I included it in this email. Do let me know if you make this. I KNOW you'll love it!

Link to Stonewall Kitchen Coq Au Vin Simmering Sauce

Lazy Breakfast

noreply@blogger.com (Lisa Mowry) — Wed, 18 Jul 2012 17:21:00 +0000

Next month, the Tiny Teen starts Kindergarten. The reality is starting to set in, but I haven't fully grasped it yet. My head understands that she'll be in school 5 days a week, but my heart doesn't know yet what that will feel like. Our whole family paradigm will need to shift. You see, my husband is home every morning. That's our family time. Once the Tiny Teen is in school her "daddy time" will shrink dramatically. This will be rough on ALL of us...especially the Tiny Teen and her daddy.

As it appears, all of these changes are just on the horizon. The days are passing faster than ever, and the first day of "big kid" school will arrive before I know it. I guess that's why I'm relieved that we have nothing to do until then. No more summer travel, very little commitments, and just big, wide open schedule of "ahhhhh."

The benefit of having loads of time on our hands is that we also have time to sit back and enjoy a lazy breakfast...

The other day we enjoyed some dreamy Blueberry Pancakes with a Lemon Glaze. Dreamy...

To make these, I just started with a basic pancake recipe. I get mine from my trusty Better Homes & Gardens cookbook. It's a kind of a big book of everything when it comes to cooking, as well as my first real grown-up cookbook. (I had the Jr. version as a kid).

Basic Pancakes (Yields 8 regular size pancakes)
Ingredients

1 cup of all purpose flour
1 tablespoon of sugar
2 teaspoons of baking powder
1/4 teaspoon of salt
1 beaten egg
1 cup of milk
2 tablespoons of cooking oil

Combine dry ingredients. Set aside. Combine egg, milk, and oil. Make a well in the bowl of dry ingredients, then pour the egg mixture into the well. Stir until just moistened.

To this basic pancake recipe, I added literally a pinch of lemon zest. Then when I poured the batter onto the griddle, I plopped the blueberries in by hand.

While the pancakes cooked, I made my lemon glaze. Similar to the orange glaze from the previous post, I made a lemon glaze.

Lemon Glaze

Ingredients

1 1/2 cups of confectioners sugar
1/4 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

After the pancakes were cooked, I piled them up with a very thin layer of glaze between each one. I saved the majority of the glaze to pour on top. I didn't use any butter or anything other than the lemon glaze. Lastly, I sprinkled some fresh blueberries on top.

It's was the BEST! I love the combination of lemon and blueberries and enjoying them with a pancake was even better! I hope you like them too. Enjoy!

Farm Livin'

noreply@blogger.com (Lisa Mowry) — Thu, 12 Jul 2012 19:19:00 +0000

Yes, that's the two princesses on the farm looking like...well...princesses. You could almost say that the yellow straw hat could be considered farm attire until I tell you that it's the Tiny Teen's fedora from Ann Taylor LOFT. I was dressed in a J. Crew sundress, so no...we were SO not dressed for farm fun.

Dressed inappropriately though we were, we sure loved spending some time at the farm. We were visiting my husband's family in Ohio, and this is a picture from the beloved family farm.

What you don't see is the sheep hiding in the barn that the Tiny Teen repeatedly "baaaaaa'd" at, or the barn cats that she "meowed" at constantly. The poor barn critters never even saw her coming. Although, she is mighty proud of herself! That sweet Tiny Teen firmly believes that she can fluently speak to all kinds of farm animals. I jokingly said, "we should get you a cable show." She now is awaiting that call and so very ready to share her animal whispering talent with the world.

In keeping with that rustic farm spirit, we also whipped up some treats. We channeled our inner Marty (a.k.a.-Martha Stewart), and whipped up a batch of homemade tea cakes.

The tea cake batter has orange zest in it giving it a refreshing orange flavor, and then in the middle of the tea cake you place some strawberry jam. My mother-in-law had just made a delicious batch of strawberry jam, so we used that to make these delicious tea cakes. After letting them cool, you whip up a batch of orange glaze, and generously drizzle it on top...and YUM, an all day treat! We chose to call them breakfast, but feel free to enjoy them whenever you like. Enjoy!

Link to Martha Stewart Strawberry Jam Tea Cakes Recipe

The above link doesn't give the orange glaze recipe (also from Martha Stewart), so here it is:

1 1/2 cups of confectioners sugar
1/4 teaspoon finely grated orange zest
3 tablespoons fresh orange juice

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

All American Goodness

noreply@blogger.com (Lisa Mowry) — Wed, 04 Jul 2012 13:18:00 +0000

You know the phrase "as American as apple pie," well I think that there are a few other sweet treats that can be easily classified as "all-American." How about chocolate chip cookies? brownies? Oreos?! What if all of these wonderful classic American treats came together to form one dessert super power?

It has happened...

So I say, Happy 4th of July, let freedom ring, and let's add to our celebration with a tasty all-American, all-YUM dessert!

Feast your eyes on that little number, eh? That's a chocolate chip cookie base, Double Stuf Oreo middle, and a brownie topper. Y.U.M.M.Y!!!! I found this recipe on my sis-in-law's blog, and I don't know what took me so long to try it. Probably when I thought of all the calories...

Oh well, a holiday is no time to be thinking about calories, so dig right in!

I made this for a friend last week, and she LOVED it! She made it for another friend, and so goes the ripple effect of this wonderful ball of goodness! (See below for recipe link)

The Tiny Teen and the Texas Tornado living it up at the splash pad!

I wish you a HAPPY and WONDERFUL 4th of July!! God Bless America!! Enjoy!

Link to Chocolate Chip Cookie, Oreo, Brownie Fun!

It's July? Really?

noreply@blogger.com (Lisa Mowry) — Sun, 01 Jul 2012 19:10:00 +0000

How is it July already? Can anyone answer this for me?? June was the fastest month ever around here. The Tiny Teen was in camp, the Texas Tornado had an icky cold, my parents visited, and the hubby and I saw Coldplay. AMAZING!! Oh, and I went to Chuck E. Cheese. Twice. Can't forget that. Twice in one month is some kind of milestone for sure.

Yet here we are on July 1st. The 4th will be here in an instant, and then I'll be scrambling for a festive 4th of July food. For those of you still trying to figure out a menu, I offer up two recipes. One is the festive fruit salad I made for Memorial Day, and the other is shortcake.

The above picture is a Cherry Shortcake from Rach and me. It is a twist on your typical Strawberry Shortcake. When I saw it in the current edition of her mag, I was like "Oooo" and "Ahhh." Knowing that my hubby and cherries aren't besties, I shared it with a neighbor who is a cherry fan.

Here are my thoughts...

Hands down that is a TASTY shortcake. Divine!
The homemade whip cream goes perfectly with it.
The combination of the whip cream and shortcake together with a cup of hot tea around 3pm made me feel like a British princess.
The cherries weren't so great.
Strawberries were SO much better.

Yeah, I have no idea why I bullet pointed those thoughts, but yes, those are my thoughts.

The cherries were a weird texture in my opinion with the shortcake and the whip cream. I feel that if they had been softened a bit on the stove, that they would have been tastier. I tried this recipe a second time with strawberries. Infinitely better!! That is probably why Strawberry Shortcake is the staple, and Cherry Shortcake isn't.

If you want to avoid the fruit all together, I say just make the shortcakes! Served them up with some mid-day hot tea, or call it breakfast if you like. The shortcakes are fantastic! FANTASTIC!

If you are looking for a patriotic treat, try these shortcakes. Perhaps with some blueberries mixed in, you'll have just the 4th of July treat you desire! Enjoy!!

Link to Every Day with Rachael Ray's Cherry Shortcakes Recipe

THE Question...

noreply@blogger.com (Lisa Mowry) — Thu, 21 Jun 2012 11:00:00 +0000

Ugh. It happened. The inquisitive Tiny Teen finally asked THE question. I'd been sensing its arrival for a couple of weeks, and now it is here.

"Mommy, how did I get out of your tummy when I was born?" As I swallowed in fear and thought out what words might pour out of my mouth, I realized that she kept on going...

Oh yes, she already had a theory in mind.

"Did I slide up your throat and come out your mouth?" Gulp. I finally respond..."No honey, but that's a great theory. Why don't you think of another possible way out..." Then I passed her a big bowl of blueberries and attempted to change the subject.

I actually thought I had succeeded and bought myself at least another day or two, but no. The conversation circled back to her question about 8 minutes later. Rats.

I said, "You didn't go up."

Tiny Teen: "So I went to your legs?"

Me: "Uh no, not exactly."

Needless to say, there was some shock on her face when I gave her the simplest explanation of her grand entrance into this world. It is in this moment, that I sort of wished I could have said what my C-section mommy friends say. "The doctor just unzipped my belly, got you out, and zipped me back up again." Now doesn't that just sound sweet? I'm pretty sure that the reality of baby arrivals will be plaguing her 5 year old mind for awhile.

Great.

So that's the new world I live in now. The Tiny Teen knows how babies get out...pretty much. What I'm really dreading is the how did I get in there part. I think we can stick with "God put you there" for at least a few more years, right?

So I have no great segue to from that topic to food, so just blink and pretend that this is a smooth transition. Please?

During the super awkward conversation, this is what we munched on, Rachael Ray's California Chicken Club Wraps.

The shredded chicken had wonderful flavor from the fresh mango chunks and lime juice in it, and that is layered over lettuce, tomato, and bacon, which covers the base layer of the wrap, an avocado spread.

These wraps were delicious and filling! We enjoyed them with the Creamy Avocado-Cilantro Dip from yesterday's post, as well as a bowl of berries. I hope you enjoy them too!

California Chicken Club Wraps (from the July/August issue of Every Day with Rachael Ray)
Serves 4

Ingredients

8 slices of bacon
2 breasts from a rotisserie chicken, skin discarded (I just poached 2 chicken breasts instead)
salt and pepper
2/3 cup finely chopped mango
6 TBSP mayonnaise
2 TBSP fresh lime juice
1 avocado
4 large (10-inch) whole wheat wraps
1 romaine heart, trimmed and thinly sliced (about 2 cups)
1 large tomato, cored and sliced

Cook the bacon in a large skilled over medium heat until crisp, about 10 minutes. Transfer to paper towels, set aside. (I just microwaved mine.)
Shred the chicken on a cutting board, using 2 forks. Transfer to a small bowl; season with salt and pepper. Stir in the mango, 3 TBSP mayo and the lime juice.
Halve and pit the avocado. Using a small, sharp knife, cut a tic-tac-toe pattern into the flesh of the avocado, slicing all the way through the skin. Scoop the avocado cubes into another small bowl. Mash coarsely with a fork. Stir in the remaining 3 TBSP mayo; season with salt and pepper.
Put a wrap on a work surface. Spread one-quarter of the avocado mixture on the wrap, leaving a 2-inch border.
Sprinkle with 1/2 cup lettuce. Arrange a couple slices of tomato in a row in the center of the lettuce. Lay 1 strip of bacon on either side of the tomato. Mound one-quarter of the chicken mixture on top of the tomato.
Fold one end of the wrap so it covers half of the filling, then bend in the two sides.
Roll the folded end toward the open end, burrito-style. Repeat with the remaining wraps and fillings. Cut each wrap in half before serving.

My Instagram 101

noreply@blogger.com (Lisa Mowry) — Tue, 19 Jun 2012 11:00:00 +0000

I have a new fun toy. Can you guess what it is?

It's Instagram.

For the longest time, I have seen people post some very unique pictures on facebook. These pictures always have a little caption under them that says "Instagram." While it has taken me awhile to get around to "Instagram-ing," it is my new favorite thing to do. Any of my facebook friends already know this...

On Saturday, I found myself with 2 hours to kill (over an hour from home) and a 2 year old in desperate need of a nap. So, I drove her around until she feel asleep, pulled into a deserted parking lot, and started fiddling around on Instagram.

I mean does it get any cuter than a sweet, sleeping Texas Tornado? The answer I'm fishing for here is no.

FYI-This is that same sweet Tornado awake 5 minutes later, playing with her lion, and eating a snack.

After playing impromptu parking lot photo shoot with the Texas Tornado, I eventually learned how to "Instagram" food! And this yummy photo is our delicious recipe for the day...

That bowl of yummy is Rachael Ray's Creamy Avocado-Cilantro Dip.

I realized the other day, that it has been far too long since "Rach and Me" has been RACH...and me. This week, I am only posting Rach recipes, and they are all going to come from the issue of "Every Day with Rachael Ray" just now hitting stands. And no, no one is paying or asking me to say anything (I wish!), but it is a dang good issue.

PS- "A dang good fill-in-the-blank" is how we talk around here. I'm in Texas, remember?

Back to the eats...

I couldn't find this recipe online to link for you, so I'm going to share it here:

Rachael Ray's Creamy Avocado-Cilantro Dip

2 avocados, pitted and chopped
1/2 cup sour cream
1/4 cup chopped cilantro
2 TBSP fresh lime juice

Using a food processor, puree avocados, sour cream, cilantro, and lime juice. I then added some garlic powder to taste (my own addition, not Rach's), and some salt and pepper.

We enjoyed this dip with tortilla chips, but I believe it would be just as tasty on some fresh, raw veg. You decide. This is an awesome and quick dip, that you are sure to enjoy!!

If there are any other "Instagram-ers" out there, I'd love to connect with you. My username is "rachandme."