FNCCC: Week 5

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-) and Mostly Wordless Wednesday over at Ordinary and Awesome.

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Anne Burrell and I chose her Herb Roasted Potatoes. I posted the recipe on Monday and here is what it looked like:


They were very tasty and VERY easy. It's a perfect side dish to any roast or baked chicken. We will totally be making this again! Thanks Anne!!

Tackling Fashion Cupcakes

It's time for Tackle It Tuesday with 5 Minutes for Mom and Cupcake Tuesday at Hoosier Homemade. This weekend, I competed in Project Cupcake: The Ultimate Fashion Themed Cupcake Challenge. The competition was presented by Iron Cupcake: Milwaukee and Goldi's Shoe Parlor and it was much girlie fun! It was just the best way to spend a Saturday afternoon with me hanging with my cupcake girls:-) Awesome time!

Anyway, my cupcake was Leather and Lace Cupcake:

It's kind of hard to see it in this picture but these are chocolate cupcakes with white buttercream enrobed (pardon the pun) in candy clay which is embossed to look like leather and lace...hence the name:-)

Update: James Conway took this shot from the event:

© James Conway Photography, 2009.

Herb Roasted Potatoes

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

This week is going to be less crazy for me which is good...I needed a break. Pick N Save have Chuck Roast on sale for $2.49/lb. (normally $2.99/lb.). And, when you buy this, you get a 3lb bag of onions, 5 lb bag of potatoes and 1 lb bag of carrots for free!! Shut-up! What a great deal!! I picked up a set because...

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Anne Burrell. I had a really hard time finding a recipe from her selection. Everything was either really expensive or took really a long time to cook or was totally high in fat. I don't know about you but, I don't have that kind of time or money or waistline. I finally chose her Herb Roasted Potatoes that I am going to serve up with that chuck roast that's on sale . Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Semi-Homemade Spaghetti

Tuesday: Chuck Roast with Ann Burrell's Herb Roast Potatoes (check out a picture and my review on Wednesday:-)

Wednesday: Garlic Chicken Risotto

Thursday: Leftovers (PTO Meeting)

Friday: Eat Out (Volunteer at School)

Herb Roasted Potatoes
Ingredients:
1 lb new potatoes, assorted varieties and colors are great
6 cloves garlic, smashed
2 Tbs finely chopped sage
pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil

Directions:
1. Preheat oven to 400 degrees F.

2. Cut the potatoes into halves or quarters, as long as they are all about the same size.

3. Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)

4. Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.

5. Hot potato!

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (4.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 400.5
Calories From Fat (17%) 68.36
% Daily Value
Total Fat 7.78g 12%
Saturated Fat 1.08g 5%
Cholesterol 0mg 0%
Sodium 1443.17mg 60%
Potassium 1388.01mg 40%
Total Carbohydrates 76.65g 26%
Fiber 5.02g 20%
Sugar 1.5g
Protein 12.35g 25%

Recipe Type: Side Dish

Source
Author: Anne Burrell
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/anne-burrell/herb-roasted-potatoes-recipe/index.html

Recipe Cost: $1.47 ($ 0.82 on sale)
Serving Cost: $.37 ($.21on sale)

Friday Foto Fun with Safety Town

It's time for Carrie's Friday Foto Fun:-) At my daughter's elementary school, they have this great program at the beginning of the school year called Safety Town. The kids learn all about how to read street signs, to cross the street, stranger danger, good touch and bad touch and posionous vs. nonposionous. They get a trip to the police department and the fire department too. They even get a T-shirt and they get to graduate from Safety Town. Here is my little graduate:

Hello Fall

Hello Mums:-)

FNCCC: Week 4

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-) and Mostly Wordless Wednesday over at Ordinary and Awesome.

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Alton Brown and I chose his Spicy Beef Kebabs. I posted the recipe on Monday and here is what it looked like:

Finally! A good recipe!!

It wasn't as spicy as I thought it was going to be but that's ok.
It was still good.

It was raining last night so, I cooked them in my grill pan. This meant that we didn't have the smoky flavor that the outdoor grill imparts but that's ok too.
It was still good.

This is a good recipe to take an inexpensive piece of meat and make it tender and...
It was still good.

Tackling Colorful Cupcakes

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I competed in the Iron Cupcake: Milwaukee Color Challenge. I chose to do an ode to the challenge's partner: Goldi's Shoe Parlor with my:

Gold-i-schläger Cupcakes

Goldschläger is a strong, clear cinnamon schnapps liqueur with 24k gold leaf flakes. Staying true to my ode, I made cinnamon cupcakes iced with a sugar glaze covered in candy clay and painted gold to look like gold bars coming out of an antique safe.

Also, check out Cupcake Tuesday on Hoosier Homemade . They have Cupcake for a Cause this week. Now, that is my kind of charity event!

Spicy Beef Kebabs

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

I have super crazy week in store for me. If it isn't Iron Cupcake challenges and parties, it's meetings galore! So, thank goodness for Pick N Save who have Boneless Beef Sirlon Tip Roast on sale for $1.99/lb. (normally $2.99/lb.). I picked up a bunch because...

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Alton Brown and I chose his Spicy Kebabs. I can start them around lunch time and then throw it in the grill pan for a quick easy dinner. And boy, do I need quick and easy this week! Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Semi-Homemade Spaghetti (Iron Cupcake tonight!!)

Tuesday: Spicy Beef Kebabs (PTO Meeting) (check out a picture and my review on Wednesday:-)

Wednesday: Chicken and Pasta (Daisy Leader Meeting)

Thursday: Leftovers (Baking for another Iron Cupcake Challenge)

Friday: Eat Out (Early Release Magazine Party)

Spicy Beef Kebabs
Ingredients:
1 1/2 to 2 lbs boneless beef sirloin
3 cloves garlic, minced
2 tsp smoked paprika
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Special equipment: 4 (12-inch) metal skewers

Directions:
1. Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

2. In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

3. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.

4. Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Inactive Time: 1 hour and 20 minutes
Total Time: 1 hour and 42 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 482.59
Calories From Fat (64%) 308.14
% Daily Value
Total Fat 34.64g 53%
Saturated Fat 9.03g 45%
Cholesterol 58.97mg 20%
Sodium 381.31mg 16%
Potassium 593.92mg 17%
Total Carbohydrates 18.09g 6%
Fiber 1.43g 6%
Sugar 0.59g
Protein 25.97g 52%

Recipe Type: Beef, Main Course

Source
Author: Alton Brown
Source: Food Network
Web Page: http://www.foodnetwork.com/recipes/alton-brown/spicy-beef-kebabs-recipe/index.html

Recipe Cost: $6.63 ($ 5.63 on sale)
Serving Cost: $1.11 ($.94 on sale)

Friday Foto Fun with Boo Boos

It's time for Carrie's Friday Foto Fun:-) You see these?


These are the first boo boos on my youngest that I didn't tend to. Fallen on the playground without her mommy to kiss it and make it better:-( I think I am taking it harder than she is.

Save Those Tomato Seeds

"Gardening is a way to say that you believe in tomorrow." If that saying is true, than I believe! And if that is true, I need to save some seeds to have tomatoes tomorrow...or in this case, the spring.

Saving seeds is easy if you follow these steps:

1. Seed a tomato

2. Place said seed into a very fine sieve:

3. Rinse the seeds gently. The goal here is to remove the gelatinous material that the seeds swim in and the thin membrane around each seed. This takes longer than you think because those membranes can be really stubborn. For the really difficult ones, you can gently rub them between two paper towels. This is what it looks like before and after:

4. Dry them on a paper plate. See how many seeds I got from a half of a tomato?

5. Once they are dried, wrap the seeds in a paper towel and place them in a labeled food storage bag.

6. Store them in the refrigorator until them at ready to plant in the spring.

Happy Saving:-)

FNCCC: Week 3

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-) and Mostly Wordless Wednesday over at Ordinary and Awesome.

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Alexandra Guarnaschelli and I chose her Stovetop Pork Chops with Cabbage and Apples. I posted the recipe on Monday and here is what it looked like:


The general consensus among my family members is that it was ok but it was definitely a dish with an identity crisis. There were Mexican, Mediterranean, German and Asian flavors but they didn't really play well together. And, there was way too much ginger. In the future, I think we are going to try another pork/cabbage/apple combo dish to celebrate fall.

So, we are 0 for 2:-( Hopefully, Alton Brown will help me turn this around next week:-)

Tackling a New Indoor Garden

It's time for Tackle It Tuesday with 5 Minutes for Mom . It's time for me to start my indoor garden again. If I start it now, we will have lettuce and herbs for the winter:-) The light table took quite a hit this year so, we needed to rebuild it. I didn't take before pictures but here are some afters:

And this table is all ready for the summer plants to come in when they are ready. I have 4 ferns, 5 impatiens and one marigold to bring in. My seedlings will be big enough to come out by then:-)

Stovetop Pork Chops with Cabbage and Apples

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

School is in full swing with volunteering, meetings and doctor appointments. So, thank goodness for Pick N Save who have pork chops on sale for $1.69/lb. (normally $4.30/lb.). I picked up a bunch because...

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Alexandra Guarnaschelli and I chose her Stovetop Pork Chops with Cabbage and Apples. Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Beef and Bean Chimichangas (Volunteer at Daughter's School)

Tuesday: Stovetop Pork Chops with Cabbage and Apples (check out a picture and my review on Wednesday:-)

Wednesday: Chicken and Pasta

Thursday: Leftovers (Doctor Appointment)

Friday: Eat Out (Meeting at Daughter's School)

Stovetop Pork Chops with Cabbage and Apples

Ingredients:
2 Tbs unsalted butter
2 tsp cumin seeds
2 tsp caraway seeds
2 tsp crushed coriander seeds
2 small heads savoy cabbage, cored, leaves cleaned of ribs and thinly sliced
1 Tbs kosher salt, plus more for seasoning
2 tsp freshly ground white pepper, plus more for seasoning
2 knobs fresh ginger, peeled and finely grated
1 tsp dry ginger
1 small can whole, peeled tomatoes
1 poblano pepper, washed, cored and seeded, cut into thin slices
3 Tbs finely chopped cilantro leaves
5 pork loin chops (bone-on), about 1 1/2 inches thick
1 tsp Hungarian paprika
3 Tbs canola oil
2 green apples, washed, cored, halved and cut into 1/2-inch thick slices
1 to 2 tsp red wine vinegar

Directions:
1. In a large saute pan, melt 2 tablespoons of butter over medium heat. Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds. Do not let them turn dark brown.

2. Immediately add the cabbage. Toss to coat with the butter and spices. Season with salt, white pepper. Cook over medium heat, stirring from time to time, 10 to 15 minutes. Taste, for seasoning.

3. Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend. Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender.

4. Lower the heat and add the cilantro. Bring the mixture to a simmer. Remove from the heat and keep warm while cooking the pork chops. Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together.

5. Heat a skillet large enough to hold the pork chops in a single layer. Season each chop on both sides with salt and pepper. Sprinkle with paprika. Pour oil in the skillet. When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer. Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes. Use a pair of tongs or a spatula to turn the chops on their second side. Brown about 2 to 3 minutes. Reduce the heat and cook for an additional 5 minutes. Turn the chops back to the first side and cook for 5 to 6 minutes. Season them again, lightly, with salt and pepper.

6. Heat the cabbage, stir in the apple slices and add the red wine vinegar. Arrange cabbage on the bottom of a serving platter. Remove the pork chops and place them on top of the cabbage.

Servings: 5

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/5 of a recipe (10.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 302.02
Calories From Fat (47%) 140.92
% Daily Value
Total Fat 15.96g 25%
Saturated Fat 4.27g 21%
Cholesterol 63.36mg 21%
Sodium 184.97mg 8%
Potassium 811.07mg 23%
Total Carbohydrates 18.94g 6%
Fiber 4.82g 19%
Sugar 12.35g
Protein 22.69g 45%

Recipe Type: Main Course, Pork

Source
Author: Alexandra Guarnaschelli
Source: Food Network
Web Page: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/stovetop-pork-chops-with-cabbage-and-apples-recipe/index.html

Recipe Cost: $9.88 ($ 7.28 on sale)
Serving Cost: $1.98 ($1.46 on sale)

Friday Foto Fun with More Goodbyes

It's time for Carrie's Friday Foto Fun:-) Today, we are saying a heart-felt goodbye to...

...our pool. You served us well this summer. I had both my girls home all summer and we spent hours with you this season. Thank you for the fun and the cooling and the relaxation! See you next year:-)

Bye Bye Marigolds

...see you next year:-(

FNCCC: Week 2

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-) and Mostly Wordless Wednesday over at Ordinary and Awesome.

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Aida Mollenkamp and I chose her Honeyed Mango and Chicken Saute with Toasted Cashews. I posted the recipe on Monday and here is what it looked like:

It looks really pretty but my family wasn't "wowed" by it. We don't like chicken thighs (which is what the recipe called for) so we used chicken breasts (which were on sale:-). Sometimes the thighs translate well into the breasts but not in this case. I think the nuttiness of this dish really needed the fattiness of the dark meat to pair with in order to make it work. Also, my family didn't really like the rice.

Tackling the Garden

It's time for Tackle It Tuesday with 5 Minutes for Mom . This weekend, I tackled some garden cleanup:

Before:

After:

What did you tackle this week?

Honeyed Mango Chicken Saute with Toasted Cashews

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Happy Labor Day everyone!! I hope that you are all having a fantastic holiday. Even though we are blowing a kiss to summer as it walks off into the sunset, we need to get ready for everything that the fall brings (i.e. school, meetings, etc.). Thank goodness for Pick N Save who have chicken breasts on sale for $1.88/lb. (normally $4.49/lb.). I picked up a bunch because...

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Aida Mollenkamp and I chose her Honeyed Mango and Chicken Saute with Toasted Cashews. Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Grilled Brats (Happy Labor Day!!)

Tuesday: Honeyed Mango and Chicken Saute with Toasted Cashews (check out a picture and my review on Wednesday:-)

Wednesday: Leftovers (Doctor Appointments and Parent Information Night)

Thursday: Fried Fish and Fries

Friday: Eat Out

Saturday: Eat Out (wedding)

Honeyed Mango and Chicken Saute with Toasted Cashews
Ingredients:
3 Tbs peanut oil (I will use veggie oil)
2 Tbs soy sauce
1 Tbs honey
2 lbs boneless, skinless chicken breast, cut into 1-inch cubes (She uses 6 chicken thighs)
1 cup salted cashews
3 medium garlic cloves, thinly sliced
1/4 medium yellow onion, roughly chopped (about 1/4 cup)
1 medium mango, roughly chopped (about 1 cup)

Sesame Rice
3 1/2 cups water
2 cups long-grain rice
1 Tbs kosher salt
2 Tbs toasted sesame oil
1/4 cup white sesame seeds (Grandma can't have seeds so I am leaving these out)

Directions:
1. In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.

2. Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)

3. When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.

4. Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.

Servings: 6 (Her recipe is for 4 servings but I stretched it to 6)

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Inactive Time: 30 minutes
Total Time: 1 hour

Nutrition Facts
Serving size: 1/6 of a recipe (15.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 585.15
Calories From Fat (37%) 214.15
% Daily Value
Total Fat 24.81g 38%
Saturated Fat 4.56g 23%
Cholesterol 87.7mg 29%
Sodium 1254.82mg 52%
Potassium 812.89mg 23%
Total Carbohydrates 48.91g 16%
Fiber 2.86g 11%
Sugar 9.97g
Protein 43.75g 88%

Recipe Type: Chicken, Main Course

Source
Author: Aida Mollenkamp
Source: Food Network
Web Page: http://www.foodnetwork.com/recipes/ask-aida/honeyed-mango-and-chicken-saute-with-toasted-cashews-recipe/index.html

Recipe Cost: $13.90 ($8.68 on sale)
Serving Cost: $2.32 ($1.45 on sale)

Friday Foto Fun with Buses

It's time for Carrie's Friday Foto Fun:-)

Earlier this week, I wrote about my youngest daughter's first day of kindergarten . Today, I am posting a picture of her on her new bus because on the way home...


...she got put on the WRONG BUS!!! My five-year-old kindergartner was allowed on the wrong bus on the way home on her first day of school!!! Thank goodness our school has a Men and Mommies on the Bus program and the bus mom figured it out right away! So, she was never really "missing" however, I was sick with worry until she made it safely back into my arms...an hour later!!!!

Apparently, after painstakingly getting all of her kids into the right line, her bus was late. So, in the shuffle to move her line to make room of another line, she got "misplaced". It all would have been fine if the bus hadn't been late.

But, all is well. She made it home on time the next day and the next so, head's aren't going to roll but jeezz....I don't ever want to be that scared again!!

Grape Fest

This:

Turns Into This:

And then Results in This:

The First Day of Kindergarten

Check out more stuff at Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-) And, I have added Mostly Wordless Wednesday over at Ordinary and Awesome to my list too!! Go check them all out:-)

I was going to just post this picture because I like the idea of it:

But, she looks so happy in this picture, I couldn't resist:-)

Happy First Day of School Baby!! I am so proud of you!!!

Tackling Back to School Shopping

It's time for Tackle It Tuesday with 5 Minutes for Mom . On this first day of school, I am looking back at our back to school shopping. Every year, before we go shopping, we have to clean out our closets, write down what we have and make a list of what we need. I didn't take any before pictures but here are the results of our trip:

How did your back to school shopping go?