Tag Archives: easy

The gift of wine and Milwaukee

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Hola!

It’s finally spring break! It’s the first spring break that I have ever had without kids…and it’s weird!

Since we have no kids right now (my youngest is at Disney with the choir) we decided to go to Milwaukee for 2 days. We went on two beer tours and had so much fun!

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Lakefront Brewery was amazing. The tour guide was hilarious and was very knowledgable. The Miller tour was great too—that place is huge! I am not going to lie—the beer samples were sooo good. We are panning to go back when we might have an additional Designated Driver. We didn’t do any tours on the second day because we did not want to drink then drive home. The thing I found weird about Milwaukee was that there was absolutely no traffic! We stayed downtown and it seemed like a ghost town. Nothing like the hustle and bustle of Chicago!

What can I say about the food? WOW! If you are in Milwaukee you must eat at the Red Rock Saloon. I had the absolute best burger of my life there! The hamburger was juicy and messy…just like a hamburger should be!

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Another place to eat is the St. Paul Fish Market at the Public Market. The Crab Cake Sandwich was delicious!

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Needless to say we didn’t have anything healthy really! Next time around we’ll go when hopefully there are more visitors so we can check out more brewery tours and some nightlife.

Since Milwaukee is all about beer I figured this is a good post to share a simple wine packaging idea. A friend of mine graduated with her masters in December. She loves wine so what better gift than that?

I had gone out to buy the wine and get this—the cashier put the wine in the wine kraft bag used for wine and accidentally left a few bags stuck to it. I get so excited about the weirdest things. I decided to decorate one of the kraft bags for gift giving.

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The decorating was easy-no directions needed. I also decided to dress up the wine bottle with a wine tag.IMG_3184

Can it get any easier? I think not!

Have a great day!

Besos,

Flor

Suplies: Stampin’ Up!, free wine bag, Michaels

 

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Curried Chicken Salad

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Hola, Friends!

It’s been extremely busy for me the last few months. I actually even just had foot surgery on one foot for a heel spur and plantar fascitis three days ago. I am pretty bored as I try to take it easy and stay off my feet. I hope this works so that I can be pain-free!

I think I have mentioned before that my husband loves the Costco roasted chicken. I had been getting pretty tired of seeing it on the kitchen table when I would come home from work, but it really is a blessing sometimes-especially during the busy holiday season.It’s nice to have some cooked chicken on hand sometimes to make a quick meal.

About three years ago I was introduced to Curried Chicken Salad at a work event. OMG–I was in love! I had to find a good recipe for it and I did!

 

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This picture isn’t that pretty but when you have it on your plate the color is just amazing!

Curried Chicken Salad

  • 3 pounds cooked chicken, shredded or diced
  • 1/4 cup diced red onion
  • 3 ribs celery, diced
  • 1/2 to 1 cup currants (optional) (I didn’t add currants)
  • 1/2 to 1 cup chopped peanuts or almonds (optional)(I used almonds)
  • 1-1/2 cups mayonnaise
  • 2-1/2 to 3 tablespoons curry powder, or to taste
  • Dash turmeric
  • Salt and freshly ground pepper, to taste

Directions

In a large mixing bowl, combine cooked chicken, red onion, celery, and most of the currants and nuts, reserving some for for garnish.

In a smaller bowl, whisk together mayonnaise, curry powder, turmeric and salt and pepper, combining until smooth.

Pour the mayonnaise mixture atop the chicken mixture and blend, working gently until chicken is fully coated. Refrigerate until use.

Spoon curried chicken onto greens or atop toasted rolls. Garnish with reserved currants and peanuts or almonds. Feeds 6 to 8.

I had my chicken salad on the skinny rounds and of course had to add some chopped jalapeños to it!

Have a fabulous Friday!

Besos,

Flor

Recipe source Whole Foods Curried Chicken Salad

 

 

Slow Cooker Pepper Steak

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Hey!

Even though I am on summer break I still like to use my crock pot. I don’t use it as much as I do during the school year, but sometimes I would prefer to do something other than cook. Maybe we have plans for the day or maybe I’m just feeling lazy!

Either way I love my crock pot. This recipe was absolutely delicious!

I apologize for this huge picture! This was just so easy and really hit the spot.

Slow Cooker Pepper Steak

Ingredients

  • 2 lb beef sirloin steak, cut into 2 inch strips
  • 1 garlic powder, to taste
  • 3 tbsp vegetable oil
  • 1 cube beef bouillon
  • 14 cup hot water
  • 1 tbsp corn starch
  • 12 cup onion, chopped
  • 2 large green bell pepper, roughly chopped
  • 1 can (14.5 ounce) stewed tomatoes, with liquid
  • 3 tbsp soy sauce
  • 1 tsp white sugar
  • 1 tsp salt

Directions

  1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker
  2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
  3. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours.

Can it be any easier than this?

Enjoy!

Besos,

Flor

Recipe from Kitch Me

Copycat Panera Mac and Cheese

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Hey!

How’s it going? I have been sick all week and I am sooo exhausted. I am counting down the days to winter break so that I can get some rest. I haven’t even taken pictures of my kids for our handmade Christmas cards. I am behind in so many things.

With my mom having been sick (she is slowly recuperating) I have been going through so many emotions. It’s been a bit rough and I am at a point in my life where I am questioning so many things. Should I continue my blog? Should I go on another diet? If I ever get sick will my kids take care of me? So many questions. Life isn’t perfect, certainly not mine. Why do I try to make it perfect? Nobody has the perfect life…

While I let destiny and life choices take care of these questions I am going to talk about cheese. I looove cheese. I don’t buy fancy cheeses even though they are probably delicious. I eat normal  everyday cheeses. My Dad has always loved Muenster cheese-and so have I. Whenever Muenster cheese is on sale he will buy me like two pounds of it sliced. He is an enabler-then he tells me not to eat so much! Gotta love him! When I make Mexican food (the real deal) and it calls for cheese it has to be Chihuahua cheese. It’s so good and very similar to Mozzarella cheese. About three weeks ago my husband bought a one pound brick of White Cheddar cheese. He said that when he was at Costco he saw it and though of me…gee thanks! I kept eating little pieces of it until it was almost gone. I figured I would make some Mac & Cheese and share the pounds with everyone else.

Every time we go to Panera someone has to have the Mac & Cheese so why not make a copycat recipe of it?

This Mac & Cheese was so cheesy and creamy.

Copycat Panera Macaroni & Cheese

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk (I used skim)
  • 2 cup heavy cream
  • 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dry mustard
  • 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Directions

  1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
  2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired.

This is a quick easy recipe that everyone will like! It could be a main dish or a side dish.

Besos,

Flor

Recipe source Shugary Sweets

 

One Pot Creamy Chicken and Noodles

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Hey, Friends!

What’s going on? I’ve missed you!

I haven’t posted in several days. It’s been busy with my mom being in the hospital. I haven’t done much cooking lately. My mom has been sick for about 2-3 weeks so I have either been at my parents house or at the hospital almost every day. I am trying to clean out closets to simplify life a bit. But on the other hand I haven’t even started to think about what I am serving for Thanksgiving dinner. I guess everything will get done in it’s own time. A great thing about what’s been going on is that I have been lucky enough to babysit my niece twice. She is the cutest little thing!

On to something yummy. This One Pot Creamy Chicken and Noodles screams comfort! When I ate this I felt like a nice warm blanket had been wrapped around me.

Can you see that wonderful creaminess?

One Pot Creamy Chicken and Noodles

Ingredients

  • 2 large (or 3 small) boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
  • 1 Tbsp minced garlic
  • Salt & Pepper
  • 1 small can cream of chicken soup + 1 can milk
  • 2 cups chicken broth
  • 1 Tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 pound dry fettuccine pasta
  • 1 cup shredded cheddar cheese + 1/2 cup cheese for topping

Instructions

  1. Heat olive oil in a 4-5 quart pot.
  2. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
  3. Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
  4. Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
  5. Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
  6. Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
  7. Sprinkle with fresh chopped parsley for garnish if you wish.

Who doesn’t love a one pot meal? They are awesome!

Enjoy and stay warm!

Besos,

Flor

Recipe source Yellow Bliss Road

 

 

Spicy Refrigerator Dill Pickles

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Hey!

Happy Wednesday! Are you a pickle lover? I am. I love, love, love the pickles that come in those plastic bags. I love the spicy vinegar taste. Weird that I am the only one in my family that likes them. I guess that’s good for me. If I happen to stop somewhere and they have those pickles I usually buy a few and stash them. My husband planted cucumbers this year and we had quite a few;more than I knew what to do with! I made lots of Cucumber Lime Cooler. You can find that recipe here.

I made several canning jars of these beauties. These were so good! They were vinegary but salty but a bit sweet. YUM!

Spicy Refrigerator Dill Pickles

  • 2 3 to 4 inch long pickling cucumbers (I chopped the pickles into half moons)

  • 2 cups water

  • 1 3/4 cups white vinegar
  • 1 1/2 cups chopped fresh dill weed
  • 1/2 cup white sugar
  • 8 cloves garlic, chopped
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon pickling spice
  • 1 1/2 teaspoons dill seed
  • 1/2 teaspoon red pepper flakes, or to taste
  • 4 sprigs fresh dill weed

Directions

  1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

I’ve been eating a lot of these delicious pickles. They’re a perfect snack.

Besos,

Flor

Recipe Source allrecipes.com

 

 

Fluffy Carrot Ginger Cake

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Cake. Let them eat it! There are times when I want cake but not the kind that’s covered in frosting. I love cake-all sorts of cake but sometimes less is more. And this cake is just right for that kind of craving.

You can actually see how moist this cake was.

Fluffy Carrot Ginger Cake

Ingredients

  • 1 cup sugar
  • 3 eggs, at room temperature
  • ½ cup olive oil
  • ½ cup milk, at room temperature
  • 2 and ¼ cup all purpose flour (or whole wheat)
  • 2 tsp baking powder
  • 1 tsp vanilla powder
  • 1 tsp ginger powder
  • 2 and ¼ cup grated carrot
  • 1 tbsp grated lemon zest
  • 1 tbsp powdered sugar for dusting

Directions

  1. Preheat oven to 350.
  2. Butter a 9 in round pan.
  3. Mix sugar and eggs until fluffy.
  4. Whisk in milk and olive oil.
  5. In a separate bowl, sift together the flour, baking powder, vanilla powder and ginger powder.
  6. Add the dry ingredients to the wet ones and stir with a spatula. Do not overmix.
  7. Fold in grated carrot and lemon zest and pour the batter into the buttered pan.
  8. Bake it for 45 minutes or until a toothpick comes out clean.
  9. Remove from the oven and let it cool.
  10. Dust it with powdered sugar when it’s completely cooled.

Enjoy!

Besos,

Flor

Recipe source Giverecipe