Pie Birds, Buttons and Muddy Puddles

Italian Sauce…or is it Gravy!?

2026-10-10T16:11:59.418-04:00

Every good Italian should have their own homemade sauce recipe, right? Interestingly enough that is not something my mom or I often make from scratch. But I do have a good recipe that is part my own but mostly adapted from The Pioneer Woman.

I use this recipe when I make stuffed shells or when I just really need a good homemade spaghetti dinner! There seems to be a split between Italians as to whether you call it Sunday sauce or gravy, but regardless, I think this one taste pretty fantastic.

Italian Sunday Sauce

Ingredients
Olive oil
Salt
Pepper
One carrot, chopped fine
One onion, chopped fine
1 pound Italian sweet sausage
4-5 cloves garlic, minced
Italian dried seasonings - oregano (1 teaspoon) and parsley (1 tablespoon)
Crushed red pepper (a pinch)
1/2 cup red wine
2 cans - 28 ounces crushed tomatoes
1/2 to 1 teaspoon sugar
2 tablespoons Parmesan cheese, finely grated
1-2 tablespoons pecorino romano cheese, finely grated
Fresh basil, chopped - about 6 leaves

Directions

In a large pot over medium heat, add a tablespoon of olive oil and cook your finely cooked carrots and onion for just a minute.

Add salt and pepper and then add your ground sausage. Break it up and cook until no longer pink.

Add your minced garlic and Italian dried seasonings and crushed red pepper and cook for another minute.Pour in the red wine and cook for a couple minutes until the alcohol is cooked out.

Next, add your crushed tomatoes. I like to use canned tomatoes that have seasoning in them as well for extra flavor. Sam Marzano tomatoes are always the best in my opinion. If you like a thicker sauce, use a 28 ounce can and an 18 ounce can. Or if you like a thinner sauce, use two of the larger 28 ounce cans. You can’t go wrong either way!

Next, you’ll add a 1/2 teaspoon of sugar and bring to a slight bubble. The sugar brings out the richness of the tomatoes and cuts the acidity of the sauce. If you use carrots in the sauce, that adds a natural sweetness, so you many not need as much sugar. And if you use San Marzano tomatoes, they also are a little sweeter so you you will need to taste the sauce to see if you need more or not.

The last step is to add your Parmesan and pecorino Romano cheese and the fresh basil. Now you need to cover and let simmer and cook on very low heat for at least an hour or two to develop the flavors. If you don’t have time to watch it, you can pour it into a crockpot on low and let it cook all day.

Use for dinner that day or freeze for a future meal! It always makes plenty to split up so you can enjoy for more than one meal.

Mangia, mangia!

Spiced Pecans, or any nut you like!

2022-12-16T01:30:00.001-05:00

Spiced Nuts are an easy festive treat this time of year! I like to make them as a homemade gift to share around the holidays. You can use any nuts like in this recipe but pecans are my favorite.

Here is the recipe (and I wish I knew where it came from!)

Spiced Nuts

Ingredients:

2 cups of pecans or other nuts

1 Tablespoon brown sugar

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 ground cinnamon

1/4 teaspoon cayenne red pepper

1/2 teaspoon salt

2 Tablespoon butter, melted (can use a little more butter if desired)

Directions

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper, foil or silpat and spray with non-stick cooking spray. Place the pecans on the baking sheet in a single layer and bake for 5 minutes.

2. While pecans are baking, combine the sugar and spices in a small dish and set aside.

3. Melt the butter in a medium sized bowl and place the warm pecans in the bowl and toss with the butter until well coated. Add the sugar and spice mixture and stir until the nuts are coated.

4. Spread the nuts back on the backing sheet in a single layer and sprinkle any remaining sugar/spice mixture over the nuts.

5. Bake for 20 minutes, or until the nuts are toasted. Cool completely before serving.

Keto Sausage Balls

2022-11-30T16:30:00.002-05:00

Sausage balls are one of my go-to appetizers! I’ve made them at least half a dozen times over the holiday season, brought them to parties and church events, and made them for football game snacks or even as a make-ahead breakfast.

This recipe is made with almond flour, and is actually a keto recipe and gluten-free, but you can substitute the flour if you like!

Sausage Balls

Recipe from Keto Size Me

Ingredients:

1 pound of sausage (breakfast, Italian, whatever you like!)

1 egg

1 cup almond flour

2 cups grated cheddar cheese

1/2 cup of parmesan cheese

2 teaspoons baking powder

pinch of salt

Directions:

Preheat oven to 375 degrees. Combine all ingredients in a mixing bowl. You can do this by hand or use a mixer!

The mixer makes it much easier.

Line a baking sheet with parchment paper and scoop your mixture using a cookie scoop into small balls. You can do this by hand if you don't have a cookie scoop.

Line them up in rows.

Bake for 22-25 minutes, until they are browned and cooked through.

Some of the grease and cheese will pool under the balls, so you can take them off the sheet and place on paper towels to absorb some of the excess grease if you would like.

Let cool slightly, and serve warm!

You can also store in the fridge and serve later - just warm up for a minute in the microwave. These are super easy to make and such a great appetizer.

Homemade Crescent Rolls…a holiday tradition!

2022-11-23T16:00:00.037-05:00

Homemade Crescent Rolls are one of my favorite things to make for the holidays - Easter, Thanksgiving and Christmas. This recipe makes 48 rolls which can probably be halved, but I always make the full recipe which is worth the effort. I usually make them for Thanksgiving and freeze half for Christmas! At Easter time, I give half of them away to friends or neighbors.

This recipe is from How Does She and I've been making it for over 10 years.

Homemade Crescent Rolls

Recipe from How Does She

Ingredients:

1 1/2 cups of milk

3/4 cup + 1 Tablespoon sugar

1 egg

1/2 Tablespoon salt

2 Tablespoons yeast (or two packets); I use instant yeast

2 cups of warm water

about 9-10 cups of all-purpose flour

1 cup of unsalted butter (2 sticks), plus a little more for the tops of the rolls after they are done baking

Directions:

In a measuring cup, dissolve the yeast in 2 cups of warm water (around 105-110 degrees) with 1 Tablespoon of sugar. Let it sit for a couple minutes until the mixture is bubbly.

You know the yeast mixture is activated when you see those bubbles!

Scald 1 1/2 cups of milk, 3/4 cup of sugar and 1/2 cup of butter in a microwave safe bowl for about 2 minutes. You can cut up the butter in pieces to help it melt faster.

In a mixer (or you can do this by hand in a large bowl), add the warm milk mixture and stir in 1 to 2 cups of flour, then add 1 egg and 1/2 Tablespoon salt and let it cool down for a minute or two.

Then add the bubbly yeast mixture and the remaining flour to the mixing bowl, one cup at a time. You may not need the full 10 cups of flour so add the last cup slowly, stopping when you see the dough coming together and not sticking to the bottom of the bowl.

Lightly grease a large bowl with cooking spray or a little oil, and add your dough. Cover loosely with plastic wrap and let it rise until doubled. This will take 90 minutes or so (a warm spot helps it rise faster.)

Once the dough has risen, divide it evenly into four pieces. I use a kitchen scale to make sure it is equally quartered, but if you do not have OCD like me you can just eye ball it.

Roll each quarter of dough into a circle and spread a couple tablespoons of softened butter over the circle.

Using a pizza cutter, slice your dough into 12 triangles. Roll each piece up making the perfect crescent shape!

Grease two large baking sheets with butter (I use the paper from the butter!).

Place your crescent rolls on the sheet in rows of 3 by 8, giving you 24 rolls per sheet.

Cover loosely with plastic wrap and let the rolls rise for about 30 minutes, until they are puffy and touching. Preheat oven to 350 degrees.

Bake for about 15 minutes - one sheet at a time - until the rolls are lightly browned. Do not overcook! While they are piping hot out of the oven, run a stick of butter over the tops.

Eat and enjoy while warm, or let them cool completely and then package in ziplock bags and freeze or eat within 2 days.

If freezing, let thaw and then reheat in the oven for about 5 minutes to warm through before serving.

These are always a huge hit and we all look forward to them around the holidays. They are not even close to the Pillsbury crescent rolls you buy in the tube...these are crescent rolls on steroids.

I hope you enjoy making these as much as I do!

Chicken Gyros with Tzatsiki Sauce

2022-01-12T09:58:00.000-05:00

I have found my new favorite for a delicious and healthy lunch or dinner! This marinated Greek chicken is packed with protein and grilled to perfection. To top it off, the tzatziki sauce is AMAZING. I could eat on its own with a spoon. Delicious.

Chicken Gyros with Tzatsiki Sauce

Recipe slightly adapted from The Girl Who Ate Everything

For the Tzatziki sauce:

1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded and grated with a box grater
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice

For the chicken:

2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
2 lbs. boneless, skinless chicken breasts

To assemble:

Pita bread
Feta cheese
Red onion, sliced thin

Instructions:

Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

This is easy to customize - add sliced cucumbers or leave out the onion.

This is great as a bowl too instead of a pita sandwich!

Confetti Cookies

2018-03-11T09:01:00.000-04:00

I don't bake nearly as often as I used to when the kids were small and I only worked part time. Life gets busy and I really miss the enjoyment of being in my kitchen often, trying several new recipes a week. My kids and their cousins had an awesome afternoon playing outside in the snow, enjoying the sun and warmer temperatures yesterday, so I took advantage of the quietness and tried a new cookie recipe. These Confetti Cookies are beautiful with their rainbow sprinkles and fairly easy to make. I saw them originally on Smitten Kitchen, one of my favorite food blogs, and then my friend Jillian brought them to my house for bookclub and they were delicious.

Confetti Cookies
recipe from Smitten Kitchen

Ingredients:
3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup (2 ounces or 1/4 of an 8 ounce brick) cream cheese, softened
1 1/4 cup sugar
1 large egg
2 teaspoons vanilla extract
1 cup + rainbow sprinkles

Directions:
Mix dry ingredients (flour, baking powder, baking soda and salt) together in a bowl and set aside. In electric mixer using the paddle attachment, beat butter with cream cheese. Add the sugar and beat until well combined. Add egg and vanilla extract and combine. Slowly add in the dry ingredients and mix until dough comes together. Chill dough for 15-20 minutes.
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper or silpat baking mat.
Shape even sized balls using a c ookie scooper (mine is 1 1/2 tablespoon size). Use your hands to roll the scoops into a smooth ball and roll in the rainbow sprinkles until the entire surface is covered. Place on cookie sheet evenly spacing the balls until you have 12 total on the sheet. Use the bottom of a small jar or glass to press down and lightly flatten the cookie balls until they are 1/2 inch tall.
Bake for 9-11 minutes, until the bottom of the cookie is set but top looks undercooked. They will firm up after you take them out of the oven.
Cool completely before eating. This recipe makes 3 dozen cookies.

Enjoy! These were a huge hit with all the kids and the grown ups!

Cranberry Orange Bread

2016-12-14T16:50:00.004-05:00

Cranberry Orange Bread is one of my favorite things to make and enjoy as a special treat around the holidays. My son, Jack, loves this tart and citrus flavored bread! I leave out the nuts (personal preference) and chop the cranberries into small bits to decrease the tartness of the cranberries. The result is a moist delicious bread that goes heavenly with coffee on a winter morning.Cranberry Orange Bread

Recipe from Sweet Pea's Kitchen

Ingredients:

1 Tablespoon grated zest from 1 large orange

1/3 cup freshly squeezed orange juice

2/3 cup buttermilk

6 Tablespoons unsalted butter, melted and cooled slightly

1 large egg, beaten lightly

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 cups cranberries (6 ounces), chopped coarsely

Directions:

Preheat the oven to 375 degrees F. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.Melt the better in a small bowl and set aside.Zest the orange using a microplane or fine grater and set aside.Squeeze the juice from the same orange.In a small bowl, stir together orange juice, zest, buttermilk, butter, and egg; set aside. In a large bowl or mixer, whisk together flour, sugar, salt, baking powder, and baking soda in large bowl.

Stir liquid ingredients into the dry until just moistened. I did this on low speed with my kitchen aid mixer. Be careful not to leave the mixer on and running!Wash and measure 1 1/2 cups of fresh cranberries. Are they beautiful?

You can chop these beauties by hand but they tend to roll off the cutting board and drive me crazy, so I used my Ninja.

Don't pulverize them if you use a blender! Just pulse the blender a few times until they are coarsely chopped.

Gently stir in cranberries. Do not overmix.

Scrape batter into prepared loaf pan and smooth surface with a rubber spatula.

Bake 20 minutes, then reduce heat to 350 degrees; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool completely before serving, at least 1 hour.

Your kitchen will smell amazing and it will be hard to wait for this to cool, but please do! It will crumble and be a mess if you try to cut it when it is hot.

The buttermilk in this recipe makes this bread moist and delicious.

Enjoy!

Shrimp and Zucchini Noodle Stir Fry

2016-01-23T08:42:00.004-05:00

Shrimp and Zucchini Noodle Stir Fry

I have been on a clean eating diet for the last couple weeks for a weight-loss program I'm doing at the gym. It's mostly high protein and low carb. Eating meat and veggies gets a little boring every night for a foodie like me, so tonight I decided to make it a little fancy and pull out the spiralizer. This is the spiralizer I have from Amazon. I love it and use it several times a week. It's pretty simple to use and most vegetables can be spiralized in advance and stored in containers or plastic bags in the fridge. Zucchini noodles also cook incredibly quick (1 to 2 minutes).

This dinner was delicious and very healthy. I decided to cook it using a Japanese Hibachi style by using a very hot pan or wok and seasoning with bold flavored. The best part of this meal was that only took 15 minutes to make!

Makes 3 servings

Ingredients:

1 pound large shrimp, peeled and deveined

3 zucchini, spiralized (place on a cookie sheet lined with paper towels to absorb extra moisture)

2 teaspoons olive oil, divided

2 cloves garlic, peeled and smashed but left whole

1/4-1/2 teaspoon crushed red pepper flakes (These are spicy so use with caution. If you like the heat, use 1 teaspoon!)

1/2 lemon

1 Tablespoon soy sauce or Bragg's Liquid Aminos

Salt, pepper

Directions:

Heat a large skillet or wok over high heat. Cooking shrimp is incredibly easy. I buy the bags of frozen jumbo shrimp that are already peeled and deveined. Once they defrost (only take about an hour or two), I rinse them under cold water and remove the tails and the peel (they come off very easily). Make sure you dry your shrimp really well before you add them to the pan. This is what helps them to get that nice brown crust on the outside.

Drizzle one teaspoon of olive oil in pan and add shrimp. Squeeze fresh lemon juice (about 1 tablespoon) over the shrimp. Add the garlic, crushed red pepper flakes and a pinch of salt and pepper.

After 2 minutes, using tongs, turn the shrimp over to brown the other side. Add the soy sauce (I use Bragg's Liquid Aminos) and cook for another minute or two. Shrimp cook very quickly so don't walk away. Once the shrimp are pink and cooked through, remove to a plate. Leave the garlic in the pan.

Add the remaining teaspoon of olive oil to the pan, and add the zucchini noodles.

Cook for one to two minutes until zucchini noodles are just starting to cook and add the shrimp back in.

Turn off the heat and squeeze more fresh lemon juice and if needed, more soy sauce.

Serve immediately while hot.

Enjoy!

Zucchini Spiral Noodles and Steak Stir Fry

2016-01-04T10:59:00.001-05:00

Zoodles!, i.e. Zucchini Noodles :)

I got a new toy for Christmas this year! I have always wanted a spiralizer and it is everything I hoped for. We made a zucchini noodle and steak stir fry this weekend and it was delicious. The spiralizer was easy and fun to use. This recipe was healthy and delicious and enjoyed by all.

Zucchini Noodle and Steak Stir Fry

Ingredients:

3-4 zucchini

1 large onion

1-2 cloves of garlic, minced

2-3 Tbsp canola oil

1 to 1 1/2 lbs of flank steak

Marinade:

2 tbsp of soy sauce

1 tbsp sherry vinegar

1/2 tsp ground ginger

1 tsp cornstarch

Directions:

Spiralize your zucchini into noodle shape.

Place on a baking sheet lined with paper towels to absorb the excess liquid. I also used kitchen shears to cut the extra long pieces into smaller noddles.

Spiralize the onion.

Cut your flank steak into thirds and trim any fat.

Flank steak can be tough if it is cut improperly. You have to cut AGAINST the grain. You will see a natural grain (or lines) in the meat - do not cut in the same direction as the grain (or the lines). Cutting against the grain (opposite of the lines) will ensure the most tenderness. I like to cut my flank steak very thinly against the grain, at a diagonal. Cut with a sharp knife, almost filleting the pieces you are cutting, that is how thin you want them to be. Watch this video for more explanation about cutting against the grain.

Mix together in a large bowl the soy sauce, sherry vinegar, ground ginger and cornstarch. Add the sliced beef and toss to coat evenly. Set aside to marinade for 10 minutes..

Heat a wok or large skillet over HIGH heat. Add 1 tbsp of canola oil and cook the steak in batches for 2 minutes on each side. You want the pan to be super hot so you get a nice sear on the outside of the steak. If the pan is too over crowded it won't get the sear. Once the steak is cooked, set aside.

Heat the wok back to high heat, add another tbsp of canola oil and cook the zucchini noodles, also in batches for 1-2 minutes to warm though and soften. You don't want to over cook it so this will go fast.

Cook the onion and minced garlic for 1-2 minutes until soft and lightly browned and add the cooked zucchini back in the wok.

Now add the cooked steak back in and toss to combine. Let it cook for another minute to warm the steak.

Serve warm.

This was a big hit in our house for dinner. My son Jack especially loved this meal and enjoyed eating it with chopsticks.
Enjoy!

Luscious Lunchbox Cookies

2015-04-16T13:44:00.003-04:00

Luscious Lunchbox Cookies were a favorite childhood snack for me and my siblings. My mom made these often and they were the perfect after school snack, or treat in our lunch boxes. These cookies are full of oats, rice krispy cereal and butterscotch chips. The combination of flavors is amazing and they are always a hit wherever I bring them anywhere.

Luscious Lunchbox Cookies

recipe from Michele Scearbo, originally from a Bon Appetit magazine

Ingredients:

1 cup sugar
1 cup packed brown sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
2 cups old-fashioned (or quick) oats
2 cups Rice Krispies cereal
1 bag butterscotch chips

Directions:

In a mixer, cream together the butter and sugars. Once combined well, add the eggs and vanilla.

Sift together the dry ingredients in a separate bowl, and then add to the mixer.

Mix until just combined on low speed.

Fold in the oats.

Fold in the butterscotch chips.

Lastly, fold in the rice krispy cereal.

You are not supposed to do this in the mixer, but I do very slowly.

Preheat the oven to 350 degrees.

Make balls of dough on a lined baking sheet using a cookie scoop (12 cookies per pan).

Have your cute little kitchen buddy help you.

Make sure the cookies are not too close together.

Bake for 10-11 minutes until set and slightly brown on the edges.

Cool on a cookie rack.

Enjoy while warm.

Package to share, or store in a container for up to 3 days for best flavor (if they last that long!).

Enjoy!

Chicken and Artichoke Wild Rice Casserole

2015-02-21T10:14:00.000-05:00

It is still freezing cold and snowy here in New England, and I don't see winter ending any time soon. The winter months are great for cooking comfort foods - soups, stews, and casseroles. I love making this Chicken and Artichoke Wild Rice Casserole because you can make it ahead of time and it makes a ton. It is also a great meal to make for someone who is sick or needs encouragement. I tend to avoid most casseroles because they use condensed soup like cream of chicken or cream of mushroom, but this one has a creamy sauce you make yourself with butter, flour, chicken stock and cheddar cheese. It is sooooo delicious, and everyone loves it in my family.

It is a great way to use up leftover chicken if you have quite a bit, but I usually buy a rotisserie chicken at the grocery store and shred it up for this recipe. Our local grocery store also sells rotisserie turkey breasts now and I have make this with both, and actually prefer it with the roasted turkey.

Let's get started!

Chicken and Artichoke Wild Rice Casserole

Ingredients:
1 box Far East wild rice, prepared according to box directions
3-4 cups cooked shredded chicken or turkey
1 can artichoke hearts, drained well, and chopped
2-3 carrots, cut into thin rounds
1-2 cloves garlic, minced
1 tbsp butter
for the sauce:
1 tbsp butter
2 tbsp all purpose flour
1 cup chicken broth
salt, pepper
1 1/2 cup shredded cheddar cheese
1 cup shredded cheddar cheese, for top

Directions:
Preheat oven to 350 degrees.
Prepare rice, set aside.

Drain the artichokes, and squeeze out the excess liquid.

Cut the artichokes into small pieces and set aside.

Cut carrots into small rounds.

Heat a large pan over medium heat and add 1 tbsp butter. Cook the diced carrots for about 5 minutes, until softened. Add the minced garlic, lower the heat to low, and cook for about an additional minute. Remove carrots with slotted spoon and set aside.

In the same pan, melt 1 tbsp butter more and add the 2 Tbsp flour and whisk for 1 minute.

Slowly add chicken broth, whisking continually until thick.

Cook for 2-3 more minutes and turn off heat.

Grate the cheddar cheese and set aside 1 cup for the top of the casserole.

Add the remaining 1 1/2 cup cheddar cheese to the sauce and stir until melted.

Shred the chicken or turkey.

In the pan with the sauce, combine the cooked carrots, chicken, and artichoke hearts.

Add the cooked wild rice and stir together until combined well with the sauce.

Transfer mixture to a baking dish.

Sprinkle remaining cup of cheese over top.

At this point, you can cover with plastic wrap and save to bake later in the day (or the next day), or even freeze it. Or you can go ahead and bake now.

Bake at 350 degrees for 25 minutes until cheese is melted and casserole is warmed through.

Let the casserole cool slightly before serving.

This is one of my favorite casseroles. Serve with salad and fresh bread for a complete meal.

Enjoy!

Comfort Food: Chicken and Dumplings

2015-02-10T09:00:00.003-05:00

There is nothing better than comfort food during the cold New England months.

We have had way too much snow this winter and I keep dreaming of green grass and warmer days. Until then, I'll settle for a bowl of comfort food: Chicken and Dumplings. I love homemade chicken and dumplings. By homemade, I mean made from scratch - not from a can of pre-made biscuits. And honestly, these dumplings are super easy to make, even if you are not an experienced cook. To save time I use a rotisserie chicken, but you can roast your own chicken and shred it for this recipe as well.

This recipe makes a huge pot of chicken and dumplings. I added veggies to the recipe I found, because I love carrots and celery, and it adds a punch of color and nutrition, but you can leave them out or add other vegetables if you want.

The key to chicken and dumplings is to let the dumplings cook at a high temperature initially, and then to let them simmer for a while to cook out the flour taste. I actually made this on the stove top and then transferred to a crockpot (slow cooker) for the rest of the afternoon until dinner time. Just beware that the longer this cooks, the thicker it will get. I actually had to add a can of chicken broth after it had cooked in the crockpot, just to make thin it out slightly because it had thickened up so much.

Okay, let's get started!

Chicken and Dumplings

recipe from Tasty Kitchen

Ingredients:

1 Tablespoon butter

1 Tablespoon olive oil

1 onion, chopped into small pieces

2-3 carrots, chopped into thin rounds

2-3 stalks of celery, chopped into small pieces

2 cartons (2 quarts) of chicken stock or broth, plus one can to thin out later if needed

salt, pepper

for the dumplings:

2 cups all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

2 Tablespoons butter

1 scant cup of milk (just slightly less than a full cup)

1 rotisserie chicken, skin and bones removed and meat shredded -or- 3 cups of shredded chicken (click here for directions to make your own shredded chicken)

Directions:

Heat a large soup pan over medium heat. Add butter and oil.

Add your chopped onion, carrots and celery. Season with salt and pepper. Cook over medium heat for 4-6 minutes, until the vegetables start to soften and lightly brown.

Now turn the heat to high and add your two quarts of chicken stock or broth.

In a bowl, combine the flour, salt and baking powder for the dumplings. Using a pastry cutter or a fork, cut in the butter. You want the butter to be the size of peas throughout the flour mixture.

Next, add the milk to the dumpling mixture and stir until the dough comes together.

On a well floured surface, dump out your dumpling dough and knead to combine for 30 seconds.

Using a well floured rolling pin, roll out the dumpling dough. You want it to be THIN. Like 1/8 to 1/4 inch thin.

Using a pizza cutter, cute the dough into 1 inch squares. This doesn't have to be perfect, we are going for the rustic look.

Once your pan with the stock is boiling, add the dumplings one by one, stirring after you add a few. You do not need to add ALL the dumplings you cut, I think using about 3/4 of the them is plenty. You need room still in the pan for the chicken.

Your dumplings should start to puff up slightly. Cook them for about 10 minutes or so, stirring carefully every couple of minutes. You don't want to break up the dumplings.

This is what it should look like. It will smell heavenly.

Now shred up your chicken. You can add as much or as little as you want. I use a whole rotisserie chicken and had about 4 cups of shredded chicken total.

Add the chicken to the pan, stirring carefully again to combine. Now season well with a little salt and a lot of pepper. Taste to be sure your seasonings are on point. Now at this point, you could serve and eat, but I like to cook this a little longer to thicken it more and develop the flavors. You can simmer over low low heat for 30 minutes or so, or you can transfer to a crock pot like I did.

You really don't need this to cook much longer, so I used the slow setting for about 60 minutes and then turned to warm.

Cover and let the flavors merry. Right before serving, I added another cup of chicken stock because it was so thick. The flour from the dumplings will do that :) You can decide how you thick or thin you want this to be before you add more stock. Just remember this is not a soup, it is more like a stew.

Serve and enjoy.

This was the perfect comfort food for a snowy night.

I can't wait to make it again! Happy Winter.

Maple Roasted Drumsticks with Root Vegetables

2015-01-15T20:07:00.000-05:00

I love roasting chicken and vegetables in the fall and winter months. Roasting veggies brings out their natural sugars, and the caramelized flavor that results will make your taste buds sing. Add another layer of flavor with a maple syrup glaze and you will please the pickiest of eaters, or at least Buddy the Elf fans. My son Jack loves drumsticks, so I thought I would use those in this dish, but this recipe will work with any chicken part that is on the bone. Also, I used yams and turnips but feel free to use any root veggies you like.

Maple Roasted Drumsticks with Root Vegetables

Ingredients:

3 pounds chicken drumsticks

1-2 pounds root vegetables, washed and chopped into large pieces

1 Tablespoon butter

Salt, pepper

1 Tablespoon Olive oil

1/4 cup maple syrup

1 Tablespoon Dijon mustard

I got these cute baby yams at our local produce store, Stern's Quality Produce.

I also decided to step outside my comfort zone and try turnips.

Directions:

Preheat oven to 400 degrees.

Place the drumsticks and veggies on a large baking sheet.

Place little pieces of butter on the drumsticks. This will give them a nice browned skin.

Season entire pan with salt and pepper. Cook for 30 minutes (they will continue to cook for another 20 minutes)

While the chicken and veggies are cooking, prepare your glaze.

In a small bowl, combine the olive oil, maple syrup and Dijon mustard.

Remove chicken from oven after 30 minutes, and brush everything generously with the glaze (reserve a small amount to use later). Return pan to oven for 20 more minutes, until veggies are fork tender and chicken is cooked through.

Remove from oven and brush one final time with the reserved glaze.

I love the color of these turnips.

Serve while hot.

Enjoy!

Giant Chocolate Chip Cookies

2014-08-04T16:41:00.000-04:00

Chocolate Chip Cookies are a favorite around our house, especially when they are as big and delicious as these. I made this recipe a couple years ago as a thank you gift for someone and my husband ooooed and awwwwed over them and maybe even drooled a little. I let him taste test one to make sure they were as good as they smelled, and he has been begging me to make them for him ever since. Fast forward two years and I finally did make him these for Father's Day. They are a little bit of work, and they do take a little time as you need to refrigerate the dough for a day or two before baking but they are worth it!

They really make a beautiful gift to give as a thank you, a birthday, or just because.

I packaged a few of these up to thank a friend of mine who helped me with designing flower beds and she loved them as much as my husband.

They are so amazingly good. The recipe originally came The New York Times but I stumbled upon it via Lick the Bowl Good.

Let's get started!

NYT Giant Chocolate Chip Cookies

Ingredients:

2 cups minus 2 Tbsp. (8.5 ounces) cake flour
1 2/3 cup (8.5 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 Tbsp. (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate discs, at least 60% cacao content. I prefer Ghiradelli baking chips and I used one bag of bittersweet chips and one bag of semi-sweet chips.

Directions:

It is important that you weigh your dry ingredients for this recipe. It really ensures your amounts are precise. If you don't have a kitchen scale, I recommend this one. It is easy to use and comes in several colors. I use it daily for measuring my portions and tracking my food, as well as measuring servings for my son who is diabetic.

Sift your flours, baking soda, baking powder and salt. Set aside.

Measure out your butter and sugars.

Using a mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.

It should look like this.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, about 5-10 seconds.

Add the chocolate chips.

Incorporate them without breaking them.

Now your dough is ready to go hang out in the fridge.

Divide into two round discs and wrap well in plastic wrap. Refrigerate for 24 to 36 hours (or up to 72 hours).

When you are ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment or a silpat. Divide your dough into 3 1/2 ounce portions. Again, your kitchen scale comes in handy here.

Take your measured 3 1/2 oz dough and shape into a ball using the palms of your hands.

Because these are so big, you can only fit 6 at a time on a baking sheet. Bake for 18 minutes, until golden but still soft. Transfer to a wire rack and cool for another 10 minutes.

Continue with the remaining dough until you have measured, shaped and baked them all!

They are a piece of beauty.

Seriously, these cookies are bakery quality.

Did I mention they taste delicious? I wish I had one right now.

So so good.

Eat, enjoy, or share.

Don't let the extra steps scare you from trying these cookies.

I promise, they are worth the effort! Enjoy.

Zucchini Recipe Round Up

2014-07-26T16:31:00.001-04:00

This is my favorite time of year - when the zucchini starts growing out of control in my garden and I try to cook it in as many ways as I can come up with. Thankfully, I have quite a few recipes using zucchini already posted on the blog so I am sharing them with you here in one post in case you have zucchini in abundance!

Crispy Baked Zucchini Sticks - one of my favorite ways to eat zucchini. These are a healthy alternative to the pan fried zucchini sticks but still have that crispy outside.

Easy Cheesy Zucchini Bake - casserole style dish that can be customized to your liking, using your favorite herbs and cheese.

Chocolate Chip Zucchini Bread - one of my most popular recipes, featured on Cooking Channel TV's blog! Makes 3 loaves.

Fried Zucchini Rounds with Aioli Sauce - a great appetizer, snack or side dish to accompany dinner. Your kids will love zucchini served this way.

Grilled Prosciutto Zucchini Sticks - a grown up way to serve zucchini. The grilled prosciutto is a wonderful pairing to zucchini.

Cowboy Hash - a one dish dinner featuring zucchini, squash, tomatoes, ground beef and rice. This dish can be made ahead.

Lemon Sage Marinade and Chicken Zucchini Kabobs - a fresh and flavorful way to enjoy zucchini along side chicken.

I know there are several more great zucchini recipes out there but I hope you enjoy trying some of my favorite recipes. Happy Summer!

Moroccan Chicken with Citrus Carrot and Raisin Slaw

2014-01-16T13:11:00.003-05:00

Last night for dinner I made a fabulous grilled Moroccan Chicken with a Carrot & Raisin slaw, dressed with an orange vinaigrette. We chowed it down, even my 8 year old son. It was easy to make, full of flavor and GOOD for you! My friend Bekki told me about this recipe, which comes from Once Upon a Chef.

My camera broke a few months ago so I'm limited with pictures unless I use my phone, which is why I haven't blogged much at all this past year. This dinner was too good not to share though, so despite the lack of step by step pictures please give it a try and see if you agree. FYI, this dish is not hot or spicy, so your kiddos will like it too.

Grilled Moroccan Chicken

recipe from Once Upon a Chef

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon honey
3 garlic cloves, minced
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper

Instructions:

1. Slice chicken breasts in half, lengthwise, to make thin chicken cutlets. You can also pound chicken breasts into 1/2 inch thickness. Place chicken cutlets into a large ziplock bag.

2. Mix the olive oil, garlic and spices together in a small bowl or measuring cup. Pour the marinade over the chicken in the ziplock bag.

3. Place ziplock bag for at least 4 hours, the longer the better.

4. Grill chicken on outside grill, or inside on a grill pan, for 3 to 4 minutes on each side, or until cooked through. Do not overcook the chicken!

5. Serve with Citrus Carrot & Raisin Slaw and enjoy!

Citrus Carrot & Raisin Slaw
recipe adapted from Once Upon a Chef

Ingredients:

1 bag (10 oz) shredded carrots
1/3 cup raisins (or cranberries)
3 scallions, white and green parts, thinly sliced
3 tablespoons chopped fresh Italian parsley
1/3 cup toasted walnuts (optional)
3 tablespoons extra virgin olive oil
zest of one orange
3 tablespoons freshly squeezed orange juice, from one orange
1 tablespoon of white wine vinegar (can use apple cider vinegar instead)
1-2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions:

1. In a large bowl, mix shredded carrots, raisins, scallions and parsley (and walnuts, if using).

2. Mix the remaining ingredients together in a small jar and shake until well combined.

3. Pour over the carrot slaw and let the flavors meld together for 15 to 30 minutes before serving for best flavor.

Oven Baked Chicken Fajitas

2013-11-13T15:35:00.003-05:00

Oven Baked Chicken Fajitas are one of my new go to dinners when I need something easy, fast and healthy.

I love that it is a one pan dinner and that you can prep everything that morning and then just throw it in the pan and cook it that night. Everyone in my family enjoys this meal too, which isn't always the case. I did make a couple changes from the original recipe found here since the canned Rotel tomatoes they called for make the dish too soupy and too spicy for my kids.

Oven Baked Chicken Fajitas

recipe adapted slightly from Real Mom Kitchen

Ingredients:

1 1/2 to 2 pounds boneless, skinless all natural chicken

2 bell peppers, any color

1/2 - 1 medium sweet yellow onion

1 cup grape or cherry tomatoes

2-3 Tbsp olive oil

1 Tbsp taco or chili seasoning (I used homemade - click here for recipe)

Optional toppings: tortillas, shredded cheese, sour cream, avocado

Directions:

Preheat oven to 400 degrees.

Slice your chicken into thin strips and place in a large glass pan.

Drizzle a couple tablespoons of olive oil over the chicken.

Sprinkle your taco or chili seasoning over the chicken.

Use a pair of tongs to coat the chicken strips completely with the olive oil and seasoning.

Add your sliced peppers, onions and tomatoes to the pan.

Mix well, using the oil in the pan to help coat the veggies.

Cook for 30 to 35 minutes, until chicken is cooked through and veggies are tender.

Serve with desired toppings - I like cheese.

My kids liked these in tortillas, which I warmed slightly over a open flame on my gas stove.

Enjoy!

Greek Chicken Salad

2013-08-30T14:50:00.000-04:00

I love eating salads in the summatime when all the cukes and tomatoes are ripe for the pickin' in my garden. But we had flooding in our side yard this summer and I lost my sweet little garden. It was sad, but I was so grateful the damage was minimal to our yard and basement. It could have been worse.

This salad is a great to make anytime of year because you use English cucumbers (the ones that you don't have to peel) and little grape tomatoes which are always available.

This grilled chicken salad was inspired and the recipe adapted from Our Best Bites. They did a pasta Greek salad but I wanted to make it more clean, so I switched it up a bit. Our Best Bites has great salad dressing recipes, and this Greek dressing is delish. It is white and creamy from the feta and coats the chicken and veggies well.

Greek Chicken Salad

recipe adapted from Our Best Bites

Ingredients:
1 lb chicken breasts, cut into thinner cutlets
1/2 lemon
grill seasoning

1 English cucumber, with a couple strips peeled for show, and sliced down the middle and the seeds scooped out

1 cup grape tomatoes

1 cup of quartered artichoke hearts (I buy the cans of hearts in water, but you can use the marinated ones or frozen ones if you want)

1/4 - 1/3 cup feta cheese, cut into chunks

1/2 cup Kalamata olives

1/4 red onion, very thinly sliced

Dressing:

1/4 cup feta cheese

juice of 1/2 lemon

1/4 cup white wine vinegar

1/2 cup light olive oil (or canola oil)

1 clove garlic, minced

1/2 tsp salt

1/2 tsp pepper

1/4 tsp dried oregano

1/4 tsp Italian seasoning

Directions:

Slice your chicken in half, making thinner cutlets. Season with lemon juice and sprinkle with grill seasoning.

Grill on outdoor grill, or inside on a grill pan, until cooked through. While the chicken is cooking, mix together all the salad ingredients in a large bowl.

Make your dressing by mixing your dressing ingredients together in a mini food processor or blender.

I have a ninja pulse blender that I love. It has single size serving cups that you can blend right in - perfect for making salad dressings.

Pour the dressing over the salad, making sure to fully coat everything. You may not need the entire amount.

Once your chicken is cooked, place on a cutting board to cool slightly.

Slice the chicken into thin strips, and then add to the salad.

The dressing really pumps up the flavor value in this dish. Doesn't that look great? My husband and I loved it.

This salad was a great summer dinner, but really you can make it anytime of year with all these ingredients available year round.

Enjoy!

Cherry Chicken Salad

2013-08-26T09:10:00.000-04:00

I really love cherries. Fresh juicy ripe cherries. They are still in season and a tasty snack, but they are divine in this chicken salad. The perfect complement to the nutty walnut and the crunchy celery. You can make this chicken salad with leftover chicken from dinner the night before, or you can purchase a rotisserie chicken for the sole purpose of making this delicious chicken salad. I've done both and its perfect either way.

Cherry & Walnut Chicken Salad

Ingredients:

2 cups shredded cooked chicken

1 cup fresh cherries, pitted and cut into halves or quarters

2 stalks celery, chopped into small pieces

1/3 cup walnuts, chopped

fresh herbs - chives or parsley work well

1/4 cup mayonnaise

juice of 1/2 lemon

salt, pepper

Directions:

Shred your chicken and place in a large bowl.

Slice your celery stalks into small little moons. The celery adds a nice fresh crunch to the salad. Add it the bowl.

Chop your walnuts. I like to leave some pieces bigger. Add the nuts to your bowl.

Wash your cherries and remove the stems. Now cut the cherries in half using a little paring knife and remove the pit. This can be kind of messy. If you would rather, you can do it the lazy way and just cut on both sides of the pit and discard the middle.

You can cut your cherries into smaller pieces or leave them in halves. Add 'em to the bowl.

I've made this with both parsley and chives, or just one or the other. You really need the color and freshness from the herbs in this salad. I like the mild onion taste of the chives and they are growing in my herb garden so that is what I used today. I also like to add a little citrus to brighten the flavors. The juice of half a lemon is perfect. Add these to the bowl with everything else.

This salad is an art, is it not?

Add the mayo and salt and pepper and mix everything together. You can feel free to use plain Greek yogurt in place of the mayo if you want. This makes about 4 generous servings, so the mayo works out to be about 1 tablespoon per serving.

Serve on your favorite sandwich bread or roll. My hubby had his on pumpernickel bread.

Yum.

I enjoyed mine sans bread and it was so good. This is the type of fancy chicken salad you savor each bite you take. I always make plenty because it stays good for a couple days in the fridge. The cherries add a great burst of flavor that I can't get enough of. I am going to be sad when cherry season is over! I am thinking this might taste good with dried cherries in the off-season.

This would be a great salad to entertain with too on little crescent rolls.

Enjoy!

Chicken Saltimbocca

2013-08-16T16:21:00.000-04:00

I am frequent visitor at our local library. Usually, I have a list of books on my to read list and I stick to that list, but occasionally a new release on display will catch my eye, as was the case with this cookbook, "Whatever Happened to Sunday Dinner?"

I love my Italian food loving family that gathers round my mom's dining room table each Sunday so this book was right up my alley. It seriously doesn't feel like a Sunday if we aren't eating a big midday meal at my parent's house. My siblings and their spouses and kids all come and it is a good loud time with good food. Today's recipe comes from this book. It is listed in the cookbook as Veal Saltimbocca, but I prefer chicken. Feel free to choose your preference.

It is a perfect summer meal for me since I have a huge sage plant growing in my herb garden.

Chicken or Veal Saltimbocca
recipe from Lisa Caponigri

Ingredients:
4 boneless chicken breast halves, cut into cutlets - giving you about 8 pieces total
8 pieces of prosciutto
8 sage leaves
4 tbsp butter
1/2 cup all purpose flour, seasoned with salt and pepper
1/2 to 3/4 cup of white wine or chicken broth

Directions:
Prepare the chicken.

Cut your chicken breasts into thinner pieces by using the method shown in this post.

Place each piece of chicken in a big ziplock bag (or between two wax paper).

And pound it lightly.

This makes the piece thinner and easier to roll, as well as tenderizing the meat.

Set up your pounded chicken pieces on a cutting board, assembly style.

Place one slice of prosciutto on each chicken cutlet.

Add a sage leaf in the center

And roll it up, jelly roll style.

Secure the roll with a toothpick.

Perfect.

Now melt the butter in a large skillet over medium high heat.

In a bowl, salt and pepper about a cup of all purpose flour. Coat each rolled chicken piece in the flour.

Brown lightly on all sides, until chicken is cooked through.

Remove the chicken from the pan once cooked and place on a brown bag or paper towels.

In the skillet, add your wine or broth to the hot pan. Use a spatula to scrape up all the little bits on the bottom of the pan. This is where all the flavor is! And now you have a delicious sauce to serve over your saltimbocca.

Plate your saltimbocca, removing the toothpicks if you would like.

Pour the pan sauce over the saltimbocca.

Serve while hot!

See that lovely spiral of prosciutto, chicken and sage? It was a delicious Sunday dinner meal (but we actually ate it on a Monday, don't tell). I loved the ease of preparing, and the pretty presentation. You can also make the chicken roll ups (don't roll them in flour though) earlier in the day and leave covered in the fridge until you are ready to cook them.

Did you know that Saltimbocca means "jumps in mouth?" This tasty dish certainly will!

Happy Eating!

Roasted Sausage with Sweet Potatoes & Red Onion

2013-06-08T07:08:00.001-04:00

I love one pan dinners that are quick to prepare but taste like they took all day to make. This roasted sausage dinner with sweet potatoes and red onion is simple and so basic, but full of wonderful intense flavors. It has become a family favorite so I make it often.

Roasted Sausage with Sweet Potatoes & Red Onion

Ingredients

1 to 1 1/2 lbs sweet Italian sausage

2 medium sweet potatoes

1 red onion

Salt, pepper

Olive oil

Directions

Preheat oven to 425 degrees.

Cut your potatoes into 1/2 inch pieces. You want them to be small so they cook quickly and get crispy.

Dice the red onion into a large dice and spread over the pan.

I bought my sausage in a long rope form so I sliced it into 4 inch pieces. If you live local I recommend the Hatfield rope ferry sweet sausage at the Coop (at the meat counter). It is our favorite sausage. Put your sausage on the pan with the potatoes and onion.

Add a tablespoon or two of olive oil and salt and pepper. Use your hands or a large spatula to mix the veggies and oil.

Cook for 20 minutes and the flip the sausages and veggies over. Cook for another 15 minutes or so until the other side is browned.

The onions and sweet potato get carmelized from roasting and taste sweet and delicious.

This is SO good.

The sausage is juicy and moist and literally the flavor just pops in you mouth and awakens your taste buds.

This one pan meal is super easy to prepare, eat and clean up.

Enjoy!

Valentine's Day Round Up

2013-02-13T08:48:00.000-05:00

I haven't had time to create a fun new craft or treat for Valentine's Day this year, but I have a few posts from the past that are good enough to share again. Enjoy!

Crayon Hearts - make you own valentines this year with broken crayons!

Chocolate Heart Rice Krispie Valentines - an easy treat that everyone loves, packaged as sweet individual treats

Felt Heart Garland - brighten up your doorway, stairway or window with this fun heart garland

Chocolate Sweet Heart Cupcakes - make your cupcakes extra special by topping with these rich chocolate heart cookies

Felt Fortune Cookies - a cute handmade valentine filled with your favorite Valentine sayings

Valentine's Gift - Bottles of Treats - the perfect gift for any guy; six bottles filled with his favorite treats and decorated for the occasion

These are a few of my favorite things...Kid Stuff

2013-01-24T22:20:00.004-05:00

It is amazing to me the amount of products and items I find out about from reading other blogs. There are some pretty cool things out there that I would probably have never heard of it wasn't for the handy dandy Internet. I live in a small town with no mall, so I rely heavily on Amazon and other online retailers. I thought I would share some of my family's favorite things for kids.

Contigo Kids Water bottles - these cups are leak proof. The big button on the front needs to be pushed in for the top to open and water to come out. It does take a little strength to push the button while tipping the cup up to drink, so I would say these are best for ages 4 and up. Jack has had these for almost two years and they have held up well. Best part - they are priced reasonably!

Easy Lunchboxes - we started using these this year for Jack. This helps keep food separate and safe from being smashed in his lunch bag. It also has cut down the amount of plastic baggies we were using. The lids are easy for him to remove. The plastic is a little more sturdy than the throw away containers and they are dishwasher safe. They also fit nicely inside his lunch bag. FYI - these are not leakproof!

Kids Animal Fork Picks - these cuties make lunch more fun for both my boys. We use them mostly for cut up fruit and cubed cheese. They both know to leave them in their lunch box and NOT to throw them away. We hand wash them and use them over and over. I am proud to say that in the last two years we have only lost one. They are small enough to place right inside the Easy Lunchbox container, or inside another small container.

Land's End Backpacks - I cannot say enough good things about Land's End's backpacks. They are durable, comfortable to wear and hold up well throughout the school year. We purchased the Small Haul backpack for Jack when he started kindergarten. It was still in great shape at the end of the year so he is using it a second year for 1st grade. You can add a name or monogram for an extra fee. Land's End backpacks are popular so having his initials ensures he has the right pack. The mesh pockets on the side are perfect for holding water bottles, and the front zip pockets for smaller items. Now is a great time to purchase backpacks for the next school year because last year's styles are on clearance. If you wait until summer look for one of Land's End's great sales. They often run a backpack sale in August.

Melissa & Doug Learning Placemats - in an effort to preserve my tablecloths and avoid changing it after each meal we have the kids use placemats at the table. We have used the cheap Walmart placemats in the past, but after a few washes they start to come apart. Melissa & Doug placemats are all plastic and hold up for months, even after being washed daily. They are educational and provide endless amounts of conversation at the dinner table with my kids. One side contains all the facts, and the other side is blank so the kids can write them in using a dry erase marker, or Melissa & Doug's special learning mat crayons. There are over 20 different placements to choose from but our favorites are The United States, United States Presidents, and Planets.

Bogs Boots - If you live in New England you know how important warm waterproof winter boots are. After a couple years of hand me down cheap boots and resulting blisters, we splurged on a pair of Bogs boots for Jack. It was more than I wanted to spend on a pair of boots but I fell in love with the ease and comfort of these boots. Most toddlers can put these one by themselves using the handles. They are waterproof and most importantly, warm! Jack was able to wear his Bog boots two winters in a row, and now Ethan is wearing them this year. And they still look decent, even after being worn for three winters in a row. I couldn't afford them this year for Jack when he outgrew them, so I got a pair of L.L.Bean boots on sale instead. Bad choice. They are stiff and difficult for him to put on, and reaffirmed in my mind that Bog boots are the way to go. Next year, I won't make that mistake.

Snap Cubes - these colorful cubes are a fun toy. They are about 3/4" and connect on all six sides. These are commonly found in the classroom or homeschool home, but really they are great for any elementary age child to play with. My boys love making shapes, patterns, and 3D designs with these cubes. Just beware, they are little and will end up under your couch :)

Webkinz - Is your kid begging for a pet? This is a great place to start. The boys each got a Webkinz pet for Christmas and have enjoyed taking care of in through the online Webkinz community. Each Webkinz is a stuffed animal that comes with an online code. Your child can register and then care for his Webkinz online. You can easily add to your Webkinz family using the same account. The boys enjoy decorating their pet's home and earning food and supplies online. You can find these in stores, but Amazon usually has the lowest price.

Laser Fingers - we have had a few sets of these laser fingers and they are super cool. The boys initially loved wearing them on their fingers ( they come with little elastic bands to stay on). Now they like to use them as lights in train track tunnels, or place them around their room for cool lights during play time. The battery life on them is not super long, but they are pretty cheap to replace (they sell them at our dollar store). These are for ages 3 and up.

Leapfrog Letter Factory DVD - Most Leapfrog products are rave worthy, but this one is our all time favorite. It helped our boys quickly learn their alphabet and the sounds each letter makes in a fun and engaging way. Each letter has its own room in the factory, and they sing a catchy song to help you learn the sounds of each letter. Our favorite is "P" and the popcorn room. FYI, this is available for instant streaming if you are Netflix subscriber.

Alex Toys Pirates of the Tub - what could be a better place to play pirates than in the bathtub? This set comes with two pirate squirters, one cannon squirter and a whole bunch of flat pieces that stick right on the shower/tub wall. Construct a ship, add some palm trees and treasure chest and enjoy listening to the sounds of "Ahoy Matey". My youngest son Ethan really loves playing with this set. It comes with a thin mesh bag, with suction cups to stick to the wall, to store all the pieces when not in use.

Crayola Flashing Timer Toothbrushes - Want to get your kids to brush their teeth longer? We enjoy this flashing timer toothbrush made by G.U.M. It flashes for 60 seconds, and helps my boys brush longer than they used to. It comes in fun colors and looks like a crayon. It has a little suction cup at the base of the toothbrush if you want to stand it upright on the counter when not in use. My boys insist on turning off the lights when brushing their teeth now :)

Sea Turtle Twilight Constellation Night Light - this night light (made by Cloud B) projects a starry night sky on the ceiling and walls. It has three different colors and five sea friends that light up when you push a button. Jack received this as a gift when he was really young and was obsessed with stars and the moon. It remains a favorite in the boys room at bed time and provides a soothing atmosphere for calming down and going to sleep. It does shut off automatically after 45 minutes. There are other night lights (lady bugs, regular turtle) available, and after reading some reviews they may project more stars than the sea turtle does due to the shape. The boys got dream lites for Christmas this year, but they still use this Sea Turtle night light every night.

The Jesus Bible Storybook - This is our favorite Bedtime devotional book. We have read through it several times. It is beautifully illustrated (although not a completely accurate description of each event), and the message is consistent through the book. Each story points to Jesus as the Savior and Redeemer. It focuses on God and what He has done for us. It isn't a thorough account of the Bible, but it does encompass the major Bible stories. The Message is present and graspable for ages 4 and up.

I hope you enjoyed reading about a few of my favorite things for kids. These are my own recommendations, and I not being paid or compensated for this post. Just in case ya were wondering.

Blackened Catfish - Eating Clean

2013-01-14T20:35:00.002-05:00

The big trend in getting healthy these days focuses on eating clean. It basically means no processed foods. Eating whole foods is not only good for you, but it is actually easier than you might think. After winning a facebook contest for a free month at KDR Fitness, I decided to jump on the bandwagon. Because I want to get healthier and feel better about how I look and feel, I am working hard to make dinners for our whole family that follow the clean eating guidelines. Whether you are eating clean or not, this recipe for Blacked Catfish is delish. My sister in law Sarah shared this recipe with me when I first got married. It is full of flavor, and it is a nice change from tilapia and haddock.

Blackened Catfish
recipe from Sarah Leland

Ingredients:
4 catfish fillets (about 6 oz each)
1 Tablespoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt
2 teaspoons olive oil

Directions:
Heat a large cast iron or nonstick pan over medium high heat.

In a small bowl mix the spices together.

Lay your catfish fillets on a cutting board, or piece of wax or parchment paper.

Pat the dry spice mixture all over one side of the fillets.

Add the olive oil to the pan, and swirl to coat. Let it heat for a minute, and then add the fillets, UNseasoned side down first. Cook for about 4 minutes on each side, until fish is cooked through.

Serve seasoned side up.

This is so awesome tasting. We have added blackened catfish to the regular rotation, it is that good.

This is what Eating Clean looks like. Give it a try. It is a good thing.

Chocolate Candy Pretzel Treats

2012-12-23T20:04:00.000-05:00

Here is a super quick last minute Christmas treat to make. These are the perfect addition to a dessert buffet or to give away in a little tin or bag. They are the perfect combination or salt and chocolate and quite addictive. A friend of mine makes these for us every Christmas and we love 'em!

Chocolate Candy Pretzel Treats
recipe from Stick a Fork in it

You will need:
small waffle shaped pretzels
Hershey kisses
M & M candies

Directions:
Preheat oven to 170 degrees.

Place the pretzels in a single layer on a baking sheet.

Place an unwrapped Hershey kiss on the center of each pretzel.

It helps to have a little elf who can unwrap all the Hershey kisses for you :)

Have your m & m candies ready to go...

Cook the pretzel and kisses for 4-5 minutes, until the chocolate is soft and glistening.

Carefully place an m & m on the tip of the kiss

and lightly press down.

Finish with the remaining pretzels.

Let them sit until they set up and then place in the fridge for about 20 minutes to harden.

Enjoy!