Some the Wiser

Homemade Taco Bowls: Turmeric Chicken & Avocado Salsa

2013-05-07T22:18:00.001-06:00

I really like Tacos. I like them because when the kids start moaning inexplicably and picking fights over a felted play-kitchen banana and I realize we're hurtling head first into the witching hour and I should have had dinner ready fifteen minutes ago for-heaven's-sake . . . then I can make tacos, quick quick quick, and at least partial sanity can be restored as black beans fill mouths and avocados soothe souls.

Tacos are a lifesaver. I mean it.

I also like Tacos because I can invite people over for something like Cinco de Mayo, and I can pretend that I have it all together and be kind of impressive. Never mind the closed doors down the hall that are hiding the latest crayon disaster and my lazy laundry folding disorder. Just keep your eyes on the tacos. For an evening, I can be the confident, nonchalant host even though I am not really a confident, nonchalant host - it's the tacos, yes I owe it to the tacos.

So, this weekend I invited people over for a Taco Fiesta and I totally played it cool. I made tortilla bowls, which scored me some extra points in the fancy department (even though they are super easy when you have these tortilla shell pans), and I made sure everyone knew I was using things like "Sicilian Sea Salt" a.k.a. these are no ordinary tacos. I even remembered to marinate the meat the day before. (You don't have to marinate that far in advance, but it helps if you do and it made me feel like I had really put some effort into the Fiesta and earned my hardworking host title.)

The Taco Fiesta was a success! Taco bowls mean everybody can put their meal together with the ingredients they like best, which means everyone eats, everyone is satisfied, and then I am very, very happy.

So, after all the taco success of late, these are the reasons why I like tacos and you should too:

They are quick and easy
It's easy to make a lot so you can feed a lot
They are completely customizable
They taste really good
Why not?

Tumeric Spiced Chicken with Tomato Avocado Salsa

This colorful grilled chicken and garden-fresh salsa are the foundation of a flavorful build-your-own taco bowl, perfect for easy entertaining.

Chicken Ingredients

2 tablespoons olive oil
1 teaspoon McCormick Garlic Powder
1 teaspoon McCormick Gourmet Sicilian Sea Salt
1 teaspoon McCormick Ground Turmeric
1/2 teaspoon McCormick Crushed Red Pepper
2 pounds boneless skinless chicken breasts or thighs, trimmed

Salsa Ingredients

6 medium vine-ripened tomatoes, cut into 1/2 inch chunks
2 avocados, peeled and cut into 1/2 inch chunks
1/2 cup coarsely chopped red onion
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 teaspoon McCormick Gourmet Sicilian Sea Salt
1/2 teaspoon McCormick ground Turmeric

Other Taco Bowl ingredients:

8 flour tortillas
2 cups frisee, kale, or spinach
2 cups cooked black beans
2 cups cooked brown rice
1 cup cooked quinoa

Directions

For the Chicken: Mix oil and spices in a small bowl. Place chicken in a large resealable bag or glass dish. Add marinade and turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Remove chicken from marinade and discard any remaining marinade. Grill the chicken over medium high heat for 6 to 8 minutes per side or until cooked through. Cut chicken into strips or chunks.

For the Salsa: Mix all ingredients in a medium bowl. Cover and refrigerate until ready to serve.

Serve in rolled tacos or in baked taco bowls. Serves 8.

Check out the McCormick Pinterest Page and their Taco Night page. Pin any taco recipe with the hashtag #mccormicktaconight and tag me (@somethewiser) to be entered to win an assorted spice kit of your own!

I received an assortment of McCormick spices for recipe development and I was compensated for my time. All opinions are my own and I really do love tacos.

The Santa Fe: Southwestern Turkey Sandwich

2013-04-30T10:56:00.000-06:00

Whether you're taking a break from the office at a nearby cafe or sneaking a bite here and there at home while the kids beg you to blow more bubbles and please find the rubber stamp ink, there comes a time when you wish you could expect more from lunch.

After weeks of rushing through a quick smoothie, appeasing the kids with almond butter on toast, or scooping scattered bites of hummus and bell peppers throughout the day, I'm raising my lunch expectations.

This sandwich, dubbed The Santa Fe Club, is delicious in a way that has me watching the clock in anticipation of my midday meal. Perhaps it came about because it's been far too long since I made the forty five minute drive north to the magical adobe mountain town of Santa Fe for a concert in the plaza or an afternoon with Georgia O'Keefe. Or maybe I was just really hungry.

Either way, this sandwich is seriously good.

The Santa Fe Turkey Sandwich

Ingredients

2 tablespoons mayonnaise
1 tablespoon plain greek yogurt
3/4 teaspoon ground chipotle pepper (or to taste)
1/2 large, ripe avocado, pitted and peeled
1 tablespoon fresh lime juice
1/2 tablespoon pickled jalapeno chiles, chopped
2 slices of cooked bacon
4 slices highest quality deli sliced turkey breast
1 small tomato, sliced
1/2 cup fresh baby kale leaves
2 slices muenster cheese
4 slices sourdough bread
1 teaspoon butter

Directions

Brush one side of each slice of bread with butter. Heat grill pan over medium-low heat.

In a small bowl, combine mayonnaise, yogurt, Chipotle spice and stir together. Spread evenly on all four slices of bread.

In a separate small bowl, mash avocado, lime juice, and jalapeno chiles together with a fork and season to taste with salt and pepper. Spread mixture evenly over all four slices of bread.

Assemble the two sandwiches, layering turkey, bacon, cheese, kale, and tomato. Place sandwiches, buttered side down on grill pan and heat for about a minute on each side, or until bread is crisp and golden brown. Enjoy! Serves 2.

Do you normally eat lunch?

Ham and Black Bean Salad Bowls

2013-04-03T11:52:00.000-06:00

No matter what the holiday is, I always need to make amends the next day. Holidays seem to transcend every goal and resolution I have ever made for myself. On any other day I wouldn't dream of buying or eating 3 pounds of Jelly Belly's, but call it Easter and it begins to sounds like a reasonable use of my time.

So this recipe is me making amends, trying to wipe clean a chocolate dipped slate. It's the week after a holiday and I'm not even going to bat my eyes at a jelly bean. Nope, it's all lettuce and black beans and tomatoes around here.

Ham and Black Bean Salad Bowls

Ingredients

1 medium head butter lettuce, washed and dried
2 1/2 cups cooked black beans
6 ounces ham steak, diced
4 ounces cheese, cubed (Cheddar, Jack, or Pepper Jack)
1/4 cup mayonnaise
1/4 cup salsa
2 scallions, chopped
2 tablespoons fresh cilantro, chopped

Directions

In a large bowl mix together all ingredients, except lettuce. Refrigerate for 1 hour. Arrange lettuce leaves on 4 plates and spoon approximately 1 cup of bean mixture onto each plate. Serves 4.

What are you eating for lunch these days?

Ten Great Children's Non-Fiction Books

2013-04-02T09:50:00.000-06:00

Books, I've found, are some of the best tools for learning about the world and people around us. This selection of Non-Fiction for Kids offers a variety of well written books that my kids and I love!

Ten Non-Fiction Books for Kids

Team Moon | Catherine Thimmish
Combining NASA transcripts, stunning photos, national archives, and even direct quotes from the people involved, this is a unique perspective on the mission of Apollo 11. This book isn't just about the astronauts, it's about all the people behind the scenes too - from the seamstresses who made the space suits to the welders and the painters and the programmers.

Natural History: The Ultimate Visual Guide to Everything on Earth
This really is the Ultimate Visual Guide to every kingdom of life on earth - a book that should have a place in every home! My girls love to trace the photos, make lists of species, and browse the book constantly. We don't even bother putting this book on the shelf because it's almost always in use here. This book is an investment you won't regret!

The Way We Work | David Macaulay
This is, in my opinion, the perfect guide to the human body. It explains all of the body's processes and functions (how we breath, what happens to the food we eat, how an egg is fertilized) with beautifully detailed illustrations and written descriptions. It is a comprehensive look at the science and mechanics of the body.

John, Paul, George and Ben | Lane Smith
This book is funny and well illustrated, making it a hit for kids and adults of all ages. Younger kids may not pick up on all of the historical references or even all of the humor, but they will enjoy it no less than the more informed student of history. Best of all, it opens up discussions about this period of American history and its most memorable players. Even the youngest kids will enjoy this experience of the personalities of five of America's founding fathers.

Quest for the Tree Kangaroo | Sy Montgomery
Montgomery teamed with photographer Nic Bishop to create this incredible account of a science expedition into the Cloud Forest of New Guinea. It is a stunning and detailed look at the plants, insects, and animals that make up this little known region of the world. It is also a good look at the scientists at work and local people of the region as well.

Zombie Makers: True Stories of Nature's Undead | Rebecca Johnson
This book is not for the squeamish. This book is gross. But most kids will think this scientific look at nature's parasites and predators is awesome.

Monsieur Marceau: Actor Without Words | Leda Schubert
Marcel Marceau was the world's most famous mime. For more than 50 years he enthralled audiences without ever speaking a word. Children will be fascinated by both the pictures and the history of this incredible man who claimed he learned the power of illusion during World War II, while he worked heroically to save the lives of Jewish children. This book is a beautiful introduction to the art of biography and a glimpse into history.

Smithsonian Visual Timeline of Inventions | Richard Platt
The format of this book, the visual timeline, is the perfect way to look at history and its inventions. Not only do you get a sense of how the passage of time affects creative design, but it also compels the reader to keep reading. The book starts in 600,00 BC and takes the reader almost to the present day.

Twelve Kinds of Ice | Ellen Bryan Obed
This book is the coziest kind of book - the kind that makes you want to curl up under a warm blanket with someone you love. It chronicles one family's winter and the twelve kinds of ice that they journey through in a season. It's a book that is tender and charming, not unlike a work of Tasha Tudor, and has been a favorite here since the first time we picked it up.

Chuck Close: Face Book | Chuck Close
I've been a huge fan of Chuck Close's work since I first saw it on exhibit in Washington, DC several years ago. I was so excited to discover this book and be able to introduce my kids to Chuck Close, his life and his work. Close, who has struggled with severe dyslexia and "face blindness" since childhood and a collapsed spinal artery that occurred later in life, creates from a wheelchair with a paintbrush strapped to his arm. This book introduces art techniques that will inspire even the youngest artist and answers questions from real kids. Chuck Close is truly a role model for children and I highly recommend this book.

Chuck Close by microcinema

Chicken Enchilada Dip

2013-03-26T18:57:00.000-06:00

It's almost my birthday. I'm going to preempt any birthday blues this year by throwing myself a party. It's going to be a Happy day because I say so. I've had enough single parent pity parties on my birthdays in recent years that I think it's about time I enjoy myself and really celebrate the year ahead of me! This Chicken Enchilada Dip is definitely going on the menu because it makes me deliciously happy.

I'm not entirely sure why birthdays are so hard for me. For some reason, I feel the most alone as a single parent on my birthday. But I know I have so much to be grateful for and I'm going to do my best to remember all of my blessings this year, even if I do have to make my own birthday cake.

I've decided that throwing myself a party will help ward off any feelings of loneliness or self pity that might try to creep in on the big day. I'm going to surround myself with good friends, good food, good music and smile as I turn thirty-one this year. I've got a big year ahead of me and it's going to be a memorable one.

This dip, not unlike my recipe for Chicken Enchilada Soup, tastes a lot like enchiladas without all the work. It mixes up quickly and comes out of the oven gooey and just a little bit spicy. It makes a great appetizer or snack, but I've even eaten it for lunch on occasion because it's quite filling too. If you like enchiladas, you'll like this dip!

Chicken Enchilada Dip

Ingredients

2 cups cooked, chopped chicken (rotisserie or canned works well)
2 packages cream cheese, 8 oz. each, softened
1 can Rotel tomatoes, undrained
4 green onions, diced
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon oregano
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon fine grain sea salt
2 cups shredded cheddar cheese, divided

Directions

Preheat oven to 375 degrees Fahrenheit.

Combine softened cream cheese, undrained Rotel, and all of the spices, mixing thoroughly. Stir in chicken, onions, garlic, and 1 cup of shredded cheese.

Pour mixture into an oven safe casserole dish and top with remaining cheese. Bake for 20 minutes, or until cheese is melted and mixture is bubbly and heated through. Enjoy with chips or veggies.

How do you make your own birthday feel special?

Vegetable au Gratin: Easy Side Dish and A Giveaway!

2013-03-19T07:53:00.000-06:00

I've partnered with Libby's Fruits and Vegetables to give away a Le Creuset Grill Pan and assorted Libby's food items. Scroll to the bottom of this post to enter!

This time of year is always a busy one at my house. In addition to the Spring cleaning and organizing bug I always catch as the weather warms up, we've also got five family birthdays in a row and the Easter holiday to celebrate. Mostly, this means I spend a lot of time in the kitchen.

I haven't quite settled on this year's Easter menu yet. I'll probably repeat last year's Roasted Red Grapes with Potatoes and Thyme to go along with the ham, because roasted grapes are incredibly delicious! I'm also going to stick with simple side dishes, like this Vegetable au Gratin, to keep things manageable in my crazy holiday kitchen.

Using Libby's canned vegetables keeps this dish really simple, quick, and healthy. You can have this deliciously creamy side dish on the table in just 30 minutes, with only 10 minutes of prep time. It will pair well with any meat or fish dish for a well rounded dinner meal.

Libby's Fruits and Vegetables can also make your meal planning easier with their new Digital Recipe Box available on Facebook. The Digital Recipe Box can store more than 100 recipes and allows users to share their favorite recipes with family and friends on Facebook and print them for easy use. The app also makes it easy to plan meals by dish, ingredient, or type of gathering.

Vegetable au Gratin

Ingredients

1 small yellow onion, diced
2 tablespoons butter
1 tablespoon flour
4 oz cream cheese, softened
1/2 cup apple or white grape juice
salt and pepper
2 cans Libby's Sliced Potatoes 15 oz, drained
1 can Libby's Cut Green Beans 14.5 oz, drained
1 can Libby's Mixed Vegetables 15 oz, drained
1/3 cup thinly sliced fresh basil leaves
2 cups grated cheddar cheese

Directions

Preheat oven to 375 degrees Fahrenheit.

In a small sauce pan, melt butter over medium heat. Add diced onion and saute 5 to 7 minutes or until soft and golden. Reduce heat to low and stir in flour and cream cheese and mix until creamy. Stir in juice and season to taste with salt and pepper. Simmer for 2 to 3 minutes, or until mixture resembles a creamy sauce. Remove from heat.

In a large bowl, combine vegetables and basil with cream sauce, stirring gently until vegetables are well coated. Pour into a 2 qt. baking dish. Top with cheese and bake for 20 minutes. When the mixture is bubbly and cheese is melted, turn oven to broil and cook for an additional 3 to 5 minutes or until cheese is lightly browned. Remove from oven and serve warm. Serves 6 to 8.

You can find more delicious recipes, family activities, and food & home tips on the new Libby's Fruits and Vegetables Pinterest page. There will also be a post-Easter contest and you can win a prize for pinning images of your Easter meals. Check it out here.

Giveaway:

a Rafflecopter giveaway

I was provided with review products, giveaway fulfillment, and compensation for my time, but all opinions and experiences with the product remain entirely my own.

Ada's Book Picks: Good Books for 3 to 6 Year Olds

2013-03-08T07:53:00.001-07:00

Ada doesn't always like to have her picture taken, but she does love a good book. These are a few of Ada's most favorite books right now:

That Rabbit Belongs to Emily Brown | Cressida Cowell

Ada has a favorite doll, a ratty old thing, that she does absolutely everything with. She calls her "Right Baby" because every other baby doll I've given her is the wrong baby. In this charming book, Emily Brown has a favorite toy friend, her rabbit named Stanley, and she's not willing to sell him to Queen Gloriana the Third for any price. Well written and beautifully illustrated, this book is fun to read . . . which is probably why Ada has it in reading rotation at least three times a day right now. She has memorized enough of it now that I feel like she's almost reading it to me these days!

What the Ladybird Heard | Julia Donaldson

This is one of my favorite books to read aloud, and Ada's favorite book to listen to. The story is a clever rhyme, with a ladybird who saves the fine prize cow from two doltish thiefs, and the illustrations are bright and colorful. There is an American version of this delightful British read, but the British version is so much better if you can find it.

Up Above and Down Below | Paloma Valdivia

This simply illustrated book tells us how different kinds of people can be similar at heart. The difference, after all, depends only on your point of view. Wouldn't people down below see things differently if they traded places with people up above? The illustrations make this book extraordinary!

Lovabye Dragon | Barbara Joosse

Unlike your average story book princess who needs rescuing from the dragon, this story's heroine is looking for a dragon friend. The story is playful and the language poetic, which makes for a perfect bedtime story. Ada gives this book two thumbs up.

What are your favorite picture books to read aloud?

Triple Berry Curd

2013-03-05T12:50:00.001-07:00

As usual, I've been watching a lot of British miniseries and television shows. I finished all of these, and added The Forsyte Saga, Miss Marple, Foyle's War, and Call the Midwife to the list. I would be hard pressed to pick a favorite because they are all so good!

But it's not just the shows that have caught my fancy. I also recently finished listening to the audiobook version of The Forgotten Garden and I'm currently in the middle of listening to the audiobook version of Fall of Giants, both of which are filled with lovely British accents and that most delightful tradition of taking tea. In every British themed book and show there is always tea; and where there is tea, there are also scones.

Since I've been hearing a lot about scones and tea lately, what else could I do but bake a lot of scones to pair with my tea. Makes perfect sense. We are still loving our Lavender Scones and Maple Glazed Pumpkin Scones, but more recently I've been making Curd.

Curd, it tastes better than it sounds and it can be used for so many things. This Triple Berry Curd is delicious when spooned onto a basic scone, biscuit, or muffin. It is also perfect for stirring into plain yogurt for a healthy snack. I have even used curd as a filling for cupcakes, cakes, and tarts. I also love to spread cream cheese or goat cheese onto crackers or toast and top them with a spoonful of Triple Berry Curd. The list could go on and on I'm sure.

The combination of Blueberries, Raspberries, and Marionberries in this Triple Berry Curd create a vibrant color and incredible flavor. Since it is not berry season, I used frozen berries so that we could enjoy a fresh, bright flavor even during these last gray days of winter. Now, if only I could invite Lady Mary to join me for tea . . .

Triple Berry Curd

Ingredients

1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
1 cup frozen marionberries, thawed
2/3 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
2 tablespoons lemon juice
3 large eggs, lightly beaten
1 tablespoon butter

Directions

Place the the thawed berries in the blender and process until smooth. Press blended berries through a fine mesh sieve positioned over a medium bowl. Using the back of a spoon, press and scrape until you have at least 1 cup of puree. Discard seeds and refrigerate any extra puree for another use.

In a medium saucepan, combine sugar, salt, and cornstarch with a whisk. Stir in 1 cup of berry puree, lemon juice, and eggs. Stirring constantly with a whisk, bring to a boil over medium heat. Reduce heat and simmer for 1 minute or until curd is thick, still stirring constantly. Remove from heat and gently stir in butter.

Spoon mixture into jar or bowl then cover and refrigerate for at least 6 hours before serving. Adapted from Cooking Light.

Do you have a favorite British Miniseries/Show?

Warm Weekend Plans

2013-03-04T20:00:00.000-07:00

It was warm this weekend! Warm! High 60's here in the Land of Enchantment, so we spent as much time as possible outside. It was lovely.

When we weren't out soaking up the sun, we were making and eating a lot of popcorn while we watched the documentary Wild China on Netflix. We are halfway through the episodes and the kids and I are really enjoying it.

Honey Yogurt Butter

2013-03-04T09:15:00.000-07:00

I don't have a lot of patience for excuses anymore. I'm not saying this is necessarily a good thing, but I do think it is the result of having to improvise, struggle, and make things happen on my own. I've been a single parent for going on 4 years now and that hasn't left me a lot of room for excuses.

I hear friends complain about how hard things are when their husbands are out of town. I hear people complain about how money prevents them from doing or having things that are supposedly important to them. I hear people say they don't have time. Every time I hear these things, I can't help but think that the excuses are silly. I guess I am the wrong friend to complain to if you aren't really looking for solutions, inspiration, or a good shoulder shaking back to reality.

I don't wholly subscribe to the 'pull yourself up by your bootstraps' line of thinking, because sometimes it takes help and support to get yourself to level ground. However, I wholeheartedly believe that excuses will only slow you down.

I'm not perfect and sometimes I hear myself complaining, excusing behavior or lamenting a situation, but I am getting better at hearing myself and recognizing when what I am saying is self defeating rather than helpful. I'd like to keep moving forward and that doesn't leave room for excuses.

This Honey Yogurt Butter with Flax Seed Oil is my solution to the healthy breakfast problem that frequently plagues this house. We need a lot of variety around here to keep everyone interested in breakfast, that most important meal of the day. This nutrient packed butter is perfect on Sourdough Toast, Muffins, Bagels, Waffles, and even a spoonful stirred into a bowl of Oatmeal or Brown Rice Cereal.

I don't have a lot of time or a lot of help, but for me there is no excuse for not finding a way to feed my family wholesome, healthy, homemade meals.

Honey Yogurt Butter with Flax Oil

Ingredients

1/2 cup butter, softened
1/2 cup plain yogurt (Greek yogurt works well too)
1/4 cup flax oil
1/4 cup honey

Directions

Combine all ingredients in a medium bowl and mix, using a hand mixer or standing mixer, until thoroughly combined. You can use the butter right away or refrigerate for up to a week.

Recipe adapted from Chef Brad

What do you do when you hear a not-so-good excuse?

A Pretty Kitchen: Art, Cookware, Accessories

2013-02-18T17:03:00.000-07:00

I've been daydreaming about a new kitchen (because there will probably be a new kitchen in my future!). Since I spend so much time in the kitchen, I want it to be a space that I love. Right now I am dreaming of a bright space, a lot of white with some yellow and turquoise.

These are few items on my Really, Really Want List:

Pasta Ti Amo Giclee Print from Anek
This lovely piece of art is a nod to my pasta loving fiance, who is likely eating a bowl of noodles as I type this. It will also make him smile when he sees that it ships from Croatia because he has a special place in his heart for that particular spot on the map. As for me, I love the color and the design so much. I think this belongs in our kitchen!

Spring Floral Bowls from World Market
These earthenware bowls are so pretty! I love the bright colors and I can imagine everyone smiling as they sit down to a granola breakfast with these on the table. Yes, I do think pretty bowls can make food taste better.

Le Creuset Dutch Oven from Williams-Sonoma
I can't really say I need this since I don't have it and life seems to be marching on just fine. Unofficially, however, I need this. Seriously, I think I dream about owning some Le Creuset of my own at least once or twice a week and I always wake up smiling. Every kitchen can use a really versatile, sturdy dutch oven like this.

Hand Printed Flour Sack Dish Towels from Kei & Molly
I had the pleasure of meeting Kei & Molly at the Lavender Festival in Albuquerque last summer. Their hand printed textiles are gorgeous! They could be framed as works of art, but they also hold up really well to kitchen use. They are sure to brighten any kitchen.

What are your favorite colors in the kitchen?

Good Reads for Kids ages 6 to 9

2013-02-13T18:27:00.002-07:00

At 6 (and 1/2 she is quick to remind me), Esme is a precocious little bookworm. In the last year, she has graduated from picture books to chapter books, which she devours by the stack every week. Luckily she still humors me and listens patiently as I read aloud from a chapter book each night to her, a ritual I'm not going to give up easily. I am so amazed at how much she reads with and without me!

These are three books Esme is loving right now:

1. Big Questions From Little People is a brilliant work of non-fiction for kids. In it are questions that curious little people (and many big people) find themselves pondering.

How do chefs get ideas for recipes?
Why can't I tickle myself?
Why is the Sun so hot?
How did we first learn to write?
Who named all the cities?

There are tons of questions, compiled from actual school children, and they are silly and philosophical and completely fascinating for adults and kids alike. The answers are provided by a number of great minds and written with simple charm that kids can appreciate. With responses from a variety of people, from Richard Dawkins to Mario Batali, the answers are both informative and interesting. Esme hasn't put the book down since it arrived in the mail, and now she can tell you exactly why the sky is blue!

The book concludes with what may be my favorite part, a section of Out-Takes with silly answers to the questions written by some well-known comedians. This section is a lot of fun (especially for a nerd like me)! Will we ever be able to go back in time? Only if Doctor Who agrees to take us. Why are some people taller than others? The others just aren't trying.

2. The Fantastic Secret of Owen Jester is a great read aloud for the 6 to 9 crowd and a book that the 10 to 13 crowd will enjoy reading on their own. We picked up this book at the recommendation of Annie of Bird and Little Bird, who wrote a lovely review of it recently.

An ordinary summer break in Georgia turns into an adventure for young Owen Jester and his friends when they discover a Fantastic Secret that has fallen off a passing train. With the adventure to guide it, this story leads us through the terrain of young friendships and difficult choices. It's a book about following your heart and listening to your conscience. With likable characters and complex friendships that kids can relate to and learn from, this is an enjoyable read with an ending that satisfies completely.

In her review of this book, Annie notes that this novel might draw some objections from parents of sensitive readers. Check out her review for her thoughtful analysis, with which I wholeheartedly agree.

3. Every Thing On It is perhaps the most read book in this house. Esme takes it to bed with her every night and I hear her giggling from the bedroom as the pages turn. She has read it so many times now that she can recite a great number of the poems from memory, and she frequently does!

This collection of poems is as silly and charming as all the rest of Shel Silverstein's work. They are funny, weird in a way kids really appreciate, and heartwarming. Published posthumously, this is a collection of never before published poems and drawings. Esme adores this book, as I expect most kids would, and I do too. Shel Silverstein always reminds me of how much fun it is to be a kid, to be silly, to laugh out loud.

What were some of your favorite chapter books as a kid?

Homemade Avocado Coconut Ice Cream

2013-02-11T14:00:00.001-07:00

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

We really love Avocados at our house. Avocados were the first food I fed all three of my babies when they graduated from a milk-only diet and they are still enjoying them years later. I sometimes plan entire meals around a ripe avocado I find in the pantry and I've been known to base my menu selection when restaurant dining on whether or not a dish is served with a side of avocados or guacamole. (Like my shopping bag? You can find it, and more, here: Avocados from Mexico Cafe Press store )

My idea of a perfect snack almost always involves guacamole dip with chips and veggies. We also enjoy sliced avocado on our favorite soups, like White Turkey Chili and Chicken Enchilada Soup. However, our favorite way to enjoy avocados lately is in the form of ice cream!

Ice cream and Avocados aren't an obvious combination. However, since trying it, again and again, I have decided that Avocados just taste good in everything! Combined with Coconut and a hint of Lemon, this Avocado ice cream is amazing! It is rich, creamy, and unexpectedly delicious. The avocado flavor is subtle, but noticeable, and the dessert's rich and velvety texture can be credited entirely to the addition of avocados. If you like Avocados, this is a must try!

Avocado Coconut Ice Cream

Ingredients

2 ripe avocados (about 1 lb), chilled
1/4 cup sugar
1 can (14 oz) sweetened condensed milk, chilled
1 can (13.5 oz) coconut milk, chilled
the juice from one small Meyer Lemon

Directions

Pit the avocados and scrape the flesh into the bowl of a food processor. Add the sugar and freshly squeezed lemon juice and pulse in processor until smooth. Add sweetened condensed milk and coconut milk and pulse until blended.

Pour mixture into an ice cream maker and freeze according to manufacturers instructions.
For firmer ice cream, freeze a metal bowl. After removing mixture from ice cream maker, transfer to metal bowl and freeze for an additional 2 hours, or until desired firmness is reached. Makes 1 qt.
(Adapted from Sunset Magazine)

If you enjoy Avocados from Mexico as much as I do, then you might have fun with the Share the Avocado Love Facebook app.

I am enjoying an Avocado wallpaper on my desktop now that is making me hungry every time I sit down to the computer!

Lemon Cream Linguine with Roasted Brussels Sprouts

2013-02-05T09:25:00.000-07:00

One of my food goals this year is to eat more vegetables. It isn't so much that I don't like vegetables, because I do enjoy all of the vegetables I eat. The problem is that I don't include enough variety in my vegetable choices. I love spinach, cauliflower, broccoli, and bell peppers, but I rarely venture beyond these common vegetable varieties.

Until just recently, I had never even tasted Brussels Sprouts. Now, having finally, after 30 years of living, eaten a few good helpings, my enlightened assessment is that Brussels Sprouts have an undeserved bad rap. Brussels Sprouts are really, yes really very good!

These particular sprouts were oven roasted in a bit of bacon grease, so of course they tasted almost like candy. Even my littlest one was picking them off the pan and popping them in her mouth almost faster than I could deposit them in the pasta. That being said, Brussels Sprouts are still good even when they are pan seared or oven roasted with just a bit of butter or olive oil. (I haven't tried them boiled, but I fear that may be how they came by their bad reputation so I'll probably stick with roasting for now).

So far, I feel like the year is off to a good start. I've been trying to incorporate more chard and more kale into our meals and I've met with a lot of success. I am also feeling really good about branching out to try new-to-me vegetables like Brussels Sprouts. After my good experience with Brussels Sprouts, I think I may be ready for Turnips, Bok Choy, and maybe even Kohlrabi.

Lemon Cream Linguine with Roasted Brussels Sprouts

Ingredients

6 thick strips of quality bacon

1 pound Brussels Sprouts, trimmed and halved

1 pound linguine

1 teaspoon extra virgin olive oil

2 shallots, minced

1 1/2 cups heavy cream

1 1/2 teaspoons grated lemon zest

2 1/2 tablespoons freshly squeezed lemon juice

salt and pepper to taste

Directions

In a large pot of salted, boiling water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.

Heat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place bacon on parchment paper, making sure to space evenly, and bake for 15 minutes or until bacon has reached desired crispness. Using metal tongs, carefully remove hot bacon from baking sheet and place on a paper towel to absorb excess oil. Set aside.

Reduce oven heat to 400 degrees Fahrenheit. Using the same baking sheet and parchment paper from the bacon, place halved Brussels Sprouts, cut side down, on the baking sheet. Toss lightly to coat with bacon grease, then roast for 25 to 35 minutes, or until sprouts are beginning to crisp on the outside but are still tender on the inside. Stir occasionally in the oven for more even browning.

Meanwhile, in a medium saucepan, heat olive oil over medium-low heat. Add minced shallot and saute for 5 minutes. Add cream and lemon zest and bring to a boil. Simmer until slightly thickened, about 8 minutes. Stir in lemon juice and season to taste with salt and pepper.

Pour cream sauce over the cooked noodles, using tablespoonfuls of reserved pasta water to thin sauce as needed until noodles are well coated. Toss with bacon and roasted sprouts and serve immediately. Makes 6 to 8 servings.

What vegetables do you enjoy most?

Children's Books About Love (Valentine's Day Reads)

2013-02-04T20:16:00.000-07:00

My kids really look forward to the tradition of rotating our seasonal and holiday book baskets. The Winter/Christmas book basket is everyone's favorite because we have an abundance of books that fit into those themes. Valentine books, however, are harder to come by.

We love our copy of Plant a Kiss by Amy Rosenthal, but it is really the only (loosely) Valentine themed book we own. We've checked out some Valentine books from the library, but nothing that has remained memorable. So this year I decided to expand the theme to : Children's Books about Love.

Turns out, there are TONS of charming and memorable picture books about love. Here are a few we are enjoying:

I Loathe You | David Slonim

This book is very amusing to my kids because monsters do and say the exact opposite of what my kids expect. How do monsters say I love you? I loathe you, of course! Best of all, a monster's loathing is unconditional.

Apple Cake: A Recipe for Love | Julie Paschkis

The illustrations are completely charming in this book, but the story will steal your heart too. Alfonso wants Ida to notice his love for her, but she is too busy reading a book. Maybe, just maybe, Alfonso's special Apple Cake recipe will do the trick.

Mama, Do You Love Me? | Barbara Joosse

This book has been a favorite of my little ones. We read it over and over again, each time reinforcing the unconditional love Mamas have for their little ones. What if I put lemmings in your mukluks? Still, I would love you.

Wherever You Are: My Love Will Find You | Nancy Tillman

This book is a precious, rhyming reminder of how a parent's love will follow wherever you go. My kids always love a good reminder of how Mama will love them from near and far.

Mama's Kiss | Jane Yolen

I think every young child loves the blow-me-a-kiss game! In this sweet book a Mama's kiss blows astray and takes you on a charming adventure.

I Haiku You | Betsy Snyder

This book is just what you would expect from the title: a charming collection of haiku about love and the happiness of simple pleasures. It's so fun to read and a perfect collection of poetry for little and big ears alike.

The I Love You Book | Todd Parr

Todd Parr has a way of being so profound while keeping it remarkably simple. This book is no exception. A collection of ways to say I love you and the reasons why we say it, this book is a heartwarming book to read together with your kids.

What are your favorite Children's Books about Love? Valentine's Day?

Chocolate Cherry Sweetheart Cookies

2013-01-31T12:17:00.001-07:00

I have always liked Valentine's Day. Even as a single parent with no romantic prospects on the horizon, I still enjoyed the sentiment of Valentine's Day. I like making special crafts with the kids, creating valentines for friends, and making sure the people I love know just how much I care about them. I really enjoy all the fun Valentine treats to be made and shared too.

This year I do have a special someone, but we won't be celebrating Valentine's Day together. Since we will be separated by a great distance on the holiday, I'm dedicating these Amazing cookies to my sweetheart. There won't be kisses and hugs this year, so there might as well be chocolate and cherries instead, right?

What makes these cookies so amazing is that they are gooey, and fudgy, and crunchy, and chewy all at the same time! With Four kinds of Chocolate, Macadamia Nuts, and Dried Cherries, these cookies are satisfying in so many ways. I can't think of a better way to say I Love You than with a plate full of delicious cookies. Enjoy these, with a cup of milk or scoop of ice cream, and your sweetheart!

Chocolate Cherry Sweetheart Cookies

Ingredients

1/3 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs, room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, coarsely chopped into chunks
6 ounces high-quality white chocolate, coarsely chopped into chunks
1 1/2 cups macadamia nuts, chopped
1 cup dried cherries

Directions

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

In a small bowl, sift together flour, cocoa, salt, and baking powder.

Set a heatproof bowl over a saucepan of simmering water. Add butter, bittersweet chocolate, and unsweetened chocolate to bowl. Heat, stirring occasionally, until just melted. Remove bowl from heat and set aside.

In the bowl of a standing mixer with paddle attachment, or with a large bowl and hand mixer, beat the eggs and sugar together until foamy. Beat in the vanilla extract, then scrape down the sides of the bowl. Mixing on low, add the melted butter and chocolate and mix until just incorporated. Scrape down the sides of the bowl again, then add the dry ingredients. Mix just until dry ingredients are incorporated, being careful not to over mix.

Using a large wooden spoon, mix in the semisweet and white chocolate chunks, nuts, and cherries. You will have more chunks than dough at this point. (The dough can now be wrapped in plastic and kept refrigerated for up to 3 days).

Using a cookie scoop (about 1 tablespoon), drop generously heaping scoops onto the prepared baking sheets, leaving about an inch between the mounds. Bake cookie sheets one at a time for 10 to 12 minutes. Cool cookies completely on a wire rack before eating. Makes approximately 24 cookies.

Adapted from Baking: From My Home To Yours by Dorie Greenspan

What is your Favorite Valentine Treat?

Cranberry Orange Muffins with Pine Nuts

2013-01-28T22:36:00.000-07:00

So many things are hard. Parenting is hard. Taking care of sick kids is hard. Keeping the living room rug toy free for more than 10 minutes is hard. Putting clean sheets on the top bunk bed is hard. Sleeping next to a bed wetter is really hard.

That is why I make muffins: Muffins are Easy.

They are an easy snack, an easy breakfast, and an easy way to let the kids help in the kitchen and participate in making something they enjoy. After the past week of grumpy sickness here, we could really use some easy distractions. These particular muffins have become a winter favorite.

I love Cranberries and they combine so well with the Orange and Pine Nut flavors to create a really moist, flavorful treat. You can easily leave out the nuts, or swap them for walnuts or pecans, but the Pine Nuts really do add a delicious flavor. These muffins are also really good with whole grain flour like Spelt.

Looking for more Easy Muffin Recipes to try?

Whole Grain Banana Nut Muffins | Some the Wiser
Strawberry Ginger Muffins | Some the Wiser
Chocolate Ginger Banana Muffins | Some the Wiser
Zucchini Cherry Muffins | Good Life Eats
Mango Maple Muffins | Bluebonnets + Brownies

Cranberry Orange Muffins with Pine Nuts

Ingredients

2 cups all purpose flour, or freshly ground Spelt flour
1/2 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon ground cinnamon
3 tablespoons grapeseed oil
1 egg
1 cup milk
1 teaspoon freshly grated orange zest
2 tablespoons freshly squeezed orange juice
1 cup fresh cranberries
1/2 cup pine nuts

Directions

Preheat oven to 375 degrees Fahrenheit. Grease a standard 12 muffin cup tin and set aside.

In a large bowl, combine all of the dry ingredients and mix well. In a separate bowl combine the oil, egg, milk, orange zest, juice and beat to combine. Make a well in the center of the dry mixture and pour in the milk mixture. Stir until just combined, being careful to avoid over mixing. Gently fold in the cranberries and pine nuts.

Spoon the batter into the muffin tins until they are approximately 3/4 full. Bake for 20 minutes, or until golden brown and the muffins spring back when pressed lightly. Remove immediately from tin and cool on a wire rack. Makes 12 medium muffins or 9 large muffins.

What is your favorite kind of muffin?

Cranberry Pear Tart with Almond Cream

2013-01-27T10:51:00.001-07:00

I love the new series, Bringing Back Sunday Dinner, on Simple Bites. When I first saw it, I couldn't help but nod my head in agreement as I read along - yes, let's bring back Sunday Dinner! My Grandmothers always put on big mid-afternoon meal every Sunday when I was growing up and I always think of those gatherings with such fondness. I'm ready to Bring Back Sunday Dinner too!

So what makes Sunday dinner different than dinner every other night of the week? It's the extra preparation! For me, the main dish part of the meal is easy - I normally put a lot of effort into the main dish anyway. At our house, dessert is not a normal part of our regular meals. Just having dessert at all will make Sunday Dinner a little more special, but having a really nice dessert will make Sunday Dinner really memorable.

Thanks to the new Simple Bites series, I'm committing myself to real Sunday Dinners this year. We will enjoy a meal made more special by inviting family and friends, prepared with extra special care, and dressed up a bit with our nicest tableware. Best of all, we are going to have Dessert on Sunday. I'm getting excited just thinking of all the dessert recipes that will be gracing our Sunday table this year.

To start us off right, we are enjoying this Cranberry Pear Tart with Almond Cream. It takes a little more time than the simple brownies and puddings we normally whip up after a meal, but it is well worth the extra effort. The kids definitely knew something special was happening when I brought this beautiful tart out!

I'm looking forward to all the Sunday Dinners ahead of us. I'm really looking forward to the memories and traditions that this extra effort once a week will pass on to my children. But if I'm being honest, I am most looking forward to Dessert on Sunday - I think the kids would say the same thing!

Cranberry Pear Tart with Almond Cream

Ingredients

2 cans Libby’s Pear Halves, well drained and patted dry
1 cup fresh cranberries, washed and dried

For the Crust:
1 ½ cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
9 tablespoons cold, unsalted butter cut into small pieces
1 large egg yolk

For the Almond Cream:
6 tablespoons unsalted butter, room temperature
2/3 cup sugar
¾ cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom

Directions

For the crust:
Preheat oven to 375 degrees Fahrenheit. Butter a 9 inch fluted tart pan and set aside.

Combine the flour, sugar, and salt in a food processor and pulse twice. Add the pieces of cold butter to
the dry mixture and pulse until mixture resembles coarse corn meal. Lightly beat the yolk and slowly
add it to the flour mixture, pulsing after each addition. When the yolk has been added, pulse until
dough begins to form large clumps. Remove dough from food processor and knead it on a lightly
floured surface until it is well combined.

Press the dough into the bottom and up the sides of the buttered tart pan. Freeze the crust for at least
30 minutes before baking.

Cover the tart with a buttered piece of aluminum foil. Bake on the center rack of preheated oven for 25
minutes. Carefully remove the foil and cool.

For the Almond Cream:
Combine the butter and sugar in a food processor until smooth. Add the ground almonds, flour, and
cornstarch being sure to process after the addition of each ingredient. Add the egg, vanilla, and spices
and process until the almond cream is well combined.

To assemble the tart:
Center a rack in the oven and preheat the oven to 350 degrees Fahrenheit.

Spread the almond cream evenly onto the bottom of the baked crust. Thinly slice 6 to 8 pear halves
crosswise. Scoop each half onto a spatula and slide it onto the almond cream in the center of the tart,
placing the wide end of each pear toward the edge of the crust. Gently press down on the pear to fan
out the slices forming a circle of pear spokes in the center of the tart. Pour the cranberries over the
almond cream and arrange evenly over the tart.

Bake the tart for 50 or 60 minutes or until the almond cream is puffy and golden. Cool tart on a wire
rack and serve at room temperature.

Do you have Sunday Dinners? What makes them special?

Five Great Non-Fiction Reads

2013-01-16T10:52:00.001-07:00

Now that I have shared my Top Ten Fiction Reads from 2012, I want to tell you about some of the best Non-Fiction books I enjoyed last year too. Sometimes finding compelling non-fiction can be difficult, but I came across quite a few exceptional non-fiction reads last year and I am excited to tell you about my favorites.

These are Five Great Non-Fiction Reads, the kind of non-fiction that you can't put down and can still make you feel a lot smarter when you make it to the last page. To see more of what I read in 2012 and what my bookshelf looks like in 2013, follow along with me on Goodreads.

The Immortal Life of Henrietta Lacks || by Rebecca Skloot

Non-fiction Science is a genre I don't normally gravitate towards, but this book was a compelling page turner. A scientific detective story, this book follows the cells of a poor African American woman, Henrietta Lacks, who dies of cervical cancer in 1951. Pieces of the tumor that killed Henrietta were taken without her knowledge and continue to live on in laboratories around the world. Not only do you find out just how influential those cells have been, you also get the story behind the story: Who was Henrietta Lacks and what happened to her?

French Kids Eat Everything || by Karen Le Billon

I loved this book! It was so fun to read about Karen Le Billon's experience moving from America to her husband's hometown in northern France. The writing is witty, insightful, and personal and I wanted to have Le Billon over for lunch when I finished the book. Best of all, the book provides really useful information, tips, and ideas for creating healthy eaters, curing picky eaters, and taking great strides toward creating a family food culture.

Triangle: The Fire that Changed America || by David von Drehle

I got my graduate degree in History, but you don't have to be a historian to enjoy this book. In 1911 the Triangle Shirtwaist factory in New York City caught on fire. Within only fifteen minutes, the deadly blaze had killed 146 workers - mostly young immigrants. This journalistic account of a tragic moment in history is fascinating. Drehle shows us how workplace conditions led to the unfortunate disaster and how the tragedy fit into the Progressive movement. The story is shocking and heartbreaking and even enraging at times, but certainly an important tale of social justice in American history.

Can Any Mother Help Me? || by Jenna Bailey

This deeply touching book came to me as an unexpected gift from a dear friend and I am so glad to have read it. This book appealed to me as a historian, as a woman, and most of all as a mother. In 1935 a young woman wrote a letter to a popular magazine expressing her feelings of isolation and loneliness. When women from all over the country wrote back sharing their similar feelings, they banded together to create a private magazine they called "The Cooperative Correspondence Club." For 55 years these women correspond and develop deeply meaningful friendships that take them through world wars, personal tragedies, and the day to day routines of marriage and motherhood. This book is both profoundly moving and very entertaining.

This Cold Heaven: Seven Seasons in Greenland || by Gretel Ehrlich

This book is part armchair travel, part history, and part cultural anthropology. With beautiful, lyrical writing Ehrlich takes readers on a journey to Greenland where people live for four months in the dark, four months in the light, and a few months in the twilight year in and year out. With narwhal whales, dogsleds, and glaciers this book took me so far from the life I am accustomed to. This book is a mystical, poetic, and brilliant account of a place, a people, and a way of life and thought at the edge of the world.

Do you read much Non-Fiction? What have you read recently?

Tuscan Bean and Vegetable Soup with Asiago Croutons

2013-01-09T15:58:00.001-07:00

On a cold, bleak winter day like today I can't help but daydream about escaping to some place a little less gray. Right now, I'm thinking Italy in the spring sounds just about right. It's been far too many years since I last visited Italy, yes far too many.

And since it will probably be a few more years before I make it back, because I'm not quite ready to tackle foreign travel with three little ones yet, I have to settle for daydreams, my old photo albums, and the lovely shared experiences from my more well traveled friends. However, in the kitchen I can make a few of my Italian dreams come true right now.

This Tuscan Bean and Vegetable Soup has been the perfect winter pick-me-up. Full of flavor and remarkably simple, this dish is a little bit of Italy on a gray winter day here in Albuquerque. Best of all it is healthy and delicious.

Packed with vegetables and legumes, this soup is rich in minerals, dietary fiber, and even protein. The Swiss Chard alone provides high doses of vitamins A, K, and C. The Asiago Croutons add a simple heartiness to the soup making it a complete meal. It's not quite a trip through the Tuscan countryside, but as long as I'm stuck here in New Mexico, this soup is the next best thing.

Tuscan Bean and Vegetable Soup with Asiago Croutons

Ingredients

2 cups cooked pinto beans *(see note below)
2 tablespoons extra virgin olive oil
1 large onion, chopped
1/2 cup celery chopped
1 tablespoon fresh parsley, chopped
1 garlic clove, minced
5 cups water
3 small zucchini squash, sliced
3/4 cup carrots, sliced
1 1/2 cups red potatoes, cubed
1 cup canned tomato puree
1 cup whole petite green beans, or cut green beans
1 teaspoon ground sea salt
1/2 teaspoon freshly ground pepper
2 cups packed swiss chard, coarsely chopped
6 slices crusty whole wheat french bread
1/3 cup Asiago, grated

Directions

* Note: This recipe works best with freshly cooked pinto beans. To cook your own pinto beans, soak 1 cup dried beans overnight. Combine soaked beans and 10 cups water in a large pot. Bring to a boil then reduce heat and simmer for approximately 1 hour or until beans are tender. Drain and proceed with recipe.

In a large dutch oven or sauce pan, heat olive oil over medium heat. Add onion, celery, and garlic and saute for 3 minutes. Add beans, 5 cups water, and the next 7 ingredients. Bring to a boil then reduce heat and simmer for 35 minutes. Add the chard and simmer an additional 5 minutes. Remove from heat.

Preheat boiler. Arrange bread slices on a baking sheet. Top evenly with Asiago and broil for 2 to 3 minutes or until bread is toasted and cheese is melted and browning. Slice toasted bread into squares. Ladle soup into bowls and top with cheese croutons. Makes 6 servings.

Where do you daydream about traveling to?

Ten Favorite Fiction Reads from 2012

2013-01-08T13:21:00.001-07:00

In 2012 I challenged myself to read One Hundred books. I didn't quite reach my goal, making it through only Eighty books in 2012. Still, I am proud of myself for making time to read, which really means making time for myself and a little self-nourishment at the end of every day.

Since I pick most of the books I read based on recommendations from friends and bloggers, I want to share a few of my favorite reads from 2012 with you here. Today, I'm sharing My Favorite Adult Fiction Reads from 2012. I will follow up with my Favorite Classics, Non-Fiction, and Young Adult Reads from 2012 throughout the next week. For the full list of Books I Read in 2012, check out my Goodreads page.

♥ CONTINUE READING AND COMMENT »»

Mexican Black Bean Chili with Sausage

2013-01-07T19:37:00.003-07:00

Welcome 2013! I don't think I've ever been as excited for a New Year as I am for 2013. We had a lovely holiday break, which was just the beginning of all the good days ahead of us. This year will be the year I marry my Soul Mate, and well, it doesn't get better than that. (If you missed my romantic proposal, check it out here).

There are still so many things to figure out and plan and wait for. We don't even have a wedding date set yet. Right now, I am just trying to go about life as usual - cooking, working, kids, etc. It's not quite life as usual though because there is this big exciting thing that is always on my mind lately: I'm getting married this year!

Still, my overwhelming happiness aside, someone has to make dinner everyday. That's where this fabulous Mexican Black Bean Chili with Sausage comes in. I make a big pot of this over a winter weekend and then enjoy it for dinner and lunch several times throughout the week. This chili is great the day you make it, but it makes really good leftovers too!

I like my chili on the spicy side. If you don't, you can easily adapt this recipe by leaving out the chipotle chiles and just using more of the adobo sauce for the delicious flavor. Also, a big scoop of plain greek yogurt or sour cream goes along way to cool off this chili - that's my solution for the kids and it works well. On the other hand, if you like more spice, feel free to add more chiles.

Oh, and did I mention, I'm getting married this year! Happy New Year everyone!

Mexican Black Bean Chili with Sausage

(Printable Recipe)

Ingredients

1 1/2 pounds ground sausage (turkey or pork)

2 tablespoons olive oil

1 tablespoon ground paprika

1 tablespoon ground cumin

1/2 teaspoon dried oregano

2 medium onions, diced

1 tablespoon minced garlic

1 chipotle chile, canned in adobo sauce, minced

1 tablespoon adobo sauce (from canned chile)

5 1/2 cups cooked black beans, rinsed and drained

3 cups chicken broth

3 cups water

2 (14.5 ounce) cans diced tomatoes, drained

1/4 cup freshly squeezed lime juice

1/4 cup chopped cilantro

1/3 cup minced green onions

Sour Cream or Plain Yogurt for topping

Directions

In a large, dutch oven or pot, heat oil over medium heat. Add sausage and cook for approximately 7 minutes, or until browned and cooked through. Stir to crumble.

Add the next 6 ingredients and cook for 5 minutes, or until onion is tender. Add beans, broth, water, and tomatoes to pan and bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes or until chili has thickened. Stir in juice and cilantro. Top each serving with green onions and sour cream as desired. Serves 8.

"What are you looking forward to in 2013?

Recipe adapted from Cooking Light

Last Minute DIY Gifts

2012-12-20T19:56:00.000-07:00

Growing up, my mom always finished her holiday shopping and crafting by the first of November. I have no idea how she managed that! There are only 6 days left until Christmas this year and I'm still scrambling. At least I got the holiday cards in the mail and that was no small feat!

If you're like me and you still need to pull together some last minute gifts, I've got a few great ideas for you. These gift ideas are creative, thoughtful, and best of all they are very simple. I think I'm going to end up using all of them this year!

FIVE Last Minute DIY Gifts

1. This simple but adorable calendar from Paislee Press makes a perfect gift in a jiffy! I had mine printed at Costco and they are really pretty - I know all the relatives and grandparents are going to love them. You can purchase the template here. (image via Paislee Press)

2. I love this Edible Gift Bag from See Jane Blog. Pick out a few of your favorite edible treats, put them in a reusable shopping bag, and then download the free printable here. This makes a perfect teacher/neighbor/friend/hostess gift and I'm giving a lot of these this year. (image via See Jane Blog)

3. These leather wrapped votive holders from Creature Comforts are simple yet elegant. A set of these makes a thoughtful gift for any home. In fact, I think I'll keep a few for myself to put on the mantle at my house. You can find the tutorial for these, as well as beautiful leather wrapped vases, here. (image via Creature Comforts)

4. If you have any littles on your gifting list, these crayons are fun to make and fun to use. My kids love these crayons. Find the tutorial for this cool craft on She Knows. (image via She Knows)

5. Pretty coasters are the sort of thing I always want but never get around to buying for myself - sounds like the recipe for a good gift! I like that these have a touch of creative DIY, which makes them more personal, but they are still simple enough to put together last minute. Find the tutorial here on Fellow Fellow.

(image via Fellow Fellow)

Are you ready for the holidays? Have you finished all your making + shopping?

Gift Card Giveaway from Flatout Bread

2012-12-14T12:09:00.000-07:00

We had a lot of fun at our Tree Trimming Party last week and we really loved our Flatout Bread Pizzas too! Now, the Flatout Bread team is offering a giveaway.

You can find out more about Flatout Bread, a family owned company, at their website. Be sure to try my yummy recipe for Artisan Barbecue Chicken Pizza with Spinach and Bacon. You can also check out the Walmart Holiday guide online for a recipe for Crispy Bacon and Tomato Flatbread Pizzas.

Giveaway

Prize: One $50 Walmart giftcard

Rules:

Winner must have a US shipping address and be 18 years of age or older.
Giveaway closes Saturday December 22 at 11:59 PM MST.
Winner will be chosen via Random.org and will have 3 days to respond.

To Enter:

Leave a comment on this post and tell me, what are your favorite pizza toppings?

You can earn up to 3 additional entries by doing the following (it counts if you already do any of these things too) - leave a comment for EACH extra entry.

Follow Some the Wiser on Facebook
Follow Some the Wiser on Twitter
Follow Flatout Bread on Twitter

Homemade Chocolate Candy Cane Granola Bars

2012-12-12T17:39:00.000-07:00

I really love this time of year! I derive enormous amounts of joy from sending out our annual holiday cards and I am giddy every time we receive a card in the mail. I especially love making and sharing treats with friends during the holiday season. Cooking for the people I love has always been one of my favorite things to do.

This year, I've had a difficult time settling on just the right edible gifts to give. Since I was unable to pick just one, I'll be gifting a few different treats. This week, I'm passing along these Homemade Chocolate Candy Cane Granola Bars.

These Homemade Granola Bars are quick and easy treats to whip up. Best of all, they look and taste fantastic! Peppermint and Chocolate are two of my favorite flavors and they combine perfectly in these family friendly treats.

I started handing them out to friends this afternoon and I'm already getting great feedback. As I was writing this post my dear friend Loraine sent me this message:

"Oh my goodness, the bars are incredible! Thank you, thank you!"

I love spreading goodness around! And now, I think I'm going to need another batch for my hungry little snackers here, and, let's be honest, a few for me too. Tis the Season!

Chocolate Candy Cane Granola Bars

Ingredients

2 cups Old Fashioned Rolled Oats

2/3 cup packed brown sugar

1/2 cup wheat germ

1 cup all purpose flour

3/4 teaspoon kosher salt

1/2 cup honey

1 egg, lightly beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup dark chocolate mini chips

1 cup coarsely crushed candy canes (8 to 10 large candy canes)

Directions

Preheat oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with parchment paper.

In a large bowl, mix together oats, sugar, wheat germ, flour and salt. Make a well in the center of mixture and pour in the honey, egg, oil, and vanilla.

Using your hands, mix until evenly combined. Add in chocolate and candy canes and mix well. Pat the mixture evenly into lined baking pan.

Bake for 20 to 30 minutes, or until edges begin to look golden. Cool on wire rack for 20 to 30 minutes. Be sure to cut bars before they have completely cooled to avoid crumbling. Once completely cooled, store in an airtight container. Makes 16 bars.

Recipe adapted from My Baking Addiction

"What are your favorite edible gifts to give and/or receive this time of year?