I am feeling thankful on this cold, snowy, sleeting, dreary day. My little Sammy is snuggled into my side as I type. Next year he will be in kindergarten and I will miss these daytime snuggles. I cherish every single moment with his cuteness buried into me. Who cares that I can't work for one consecutive minute without being interrupted. A year from now I will be yearning for it!Read More
I didn't know whether to laugh or cry reading through the kitchen incident comments from this post. Oh my goodness! Burning stomachs, flaming oven mitts, sliced fingers, dropped turkeys and toes that were hacked to pieces with an axe! I had to read through them a couple times to pick a winner because they were all so good!Read More
My day has involved: riding down the Lazy River with my water-loving oldest boy on a giant blue inner tube, comforting my youngest boy because of his aversion to waterparks and anything relating to a single drop of water, saying goodbye to my bestest pal and her children after a fun weekend together, packing for a week-long trip that begins on Tuesday, preparing..Read More
Do you ever feel like things work out just exactly as they are meant to? I feel that all the time. Like our lives are a pre-written script and we are just living it out. This freelance job I am working on right now fell into place just as Dan's summer employment was winding down..Read More
In typical Megan fashion, I have not even begun to plan Sammy's birthday party for this coming weekend. I am an incredible procrastinater. However, I always get things accomplished, and I have learned to trust that about myself.Read More
Toss in a salad, stuff in to a tomato or sandwiched between two slices of bread however you choose to devour be prepared to say YUM!!!
I'm excited to share another wild rice recipe! I'm making the most of the gift I received from my thoughtful friends from the North.
But first, I have to share my funny story of the week. Our little Sammy is 22 months old and he is our shy little guy. He chats constantly when it's just the four of us, but the second anyone else enters his realm he shuts down. He likes to look down at the ground and then occasionally glance up at the intruder, just with his eyes, to get a quick peek.
The other day the cable guy was here, helping us make some cable changes to our tv. This cable guy was even quieter than Sammy. Sammy must have caught onto this because he walked right up to Quiet Cable Guy and, leaning in super close to his face, he said his silly, "Bluh-luh-bluh-luh-bluh-luh-BOP!" word (that he usually only reserves for us) and started laughing hysterically. I about died! SAMMY?! Approaching a stranger and trying to make him laugh? And do you know what the cable guy did? He acted like he didn't notice.
Back to the recipe, which was totally yummy. Dan and I ate the entire batch in just a couple meals. Thanks to my stepmom for providing inspiration for this salad!
In a large bowl, combine:
Juice from 1/2 of a lemon
2 tablespoons sugar
Stir until the sugar is dissolved.
2 Granny Smith apples, cut up into bite-size pieces
3 large celery stalks, sliced
Toss to coat.
Add to the bowl:
2 cups cooked wild rice
1/3 cup mayonnaise
1/2 cup sour cream
3 tablespoons capers
1/2 teaspoon salt
1 1/2 cups chicken, cooked and shredded (optional)
Garnish with dried cranberries, if desired.
We ate this salad over lettuce, but it would also be delicious stuffed in a tomato or sandwiched between two slices of bread.
We enjoyed it both with and without the chicken.
I have regrets about this year's Super Bowl menu. Not about what was on the menu (because it was quite the delicious spread), but regrets about the actual piece of paper that had all of our recipes written on it. Remember how I told you that Dan is selectively particular about certain things? One of his things is menus.Read More
This post is part of a Foodbuzz Tastemaker program with Birds Eye Voila! I received a coupon for a free package of Birds Eye Voila!, and I decided to purchase the Cheesy Ranch Chicken variety. It sounded fabulous. Cheesy Ranch? Yum! I have made meals similar to these before, so I remembered how easy they were to make. What I did not remember from the others, however, was that they were totally delicious!
(For the record, I'm being completely honest here. Nobody is paying me to say any of this.)
I took my first bite and made a noise similar to the moan my 14-month-old son makes when he is eating blueberries. MMmm-hmm-mm-ahh-mmm. This was one tasty meal. I had every intention of taking a picture of it, but it was in my belly too quickly. That is saying a lot when it comes to me photographing food. I do not pass up that opportunity often.
I am always happy to discover quick, easy and delicious meals for those nights when my husband is still at work and I have dinner to make for my two boys and myself. This meal was done in 10 minutes. It left me with extra time for a tickle session and a game of chase through the house.
I have a stack of buy-one-get-one-free coupons for Family Size packages of Birds Eye Voila! meals to hand out if anyone is interested. Contact me if you are!
I was on strict bed rest for the last four months of my pregnancy with Sammy, which ended just over a year ago. Here are some things that remind me of that particular period of time: lots of staring at the walls, watching Mystic Pizza or Can't Buy Me Love on tv when my contractions..Read More
The most fabulous, salivating-inducing soup EVER!
Do you ever respond like Pavlov's dog when you see a food (or photos of a food) that you love? I keep trying to write this post, but I get distracted by all of the salivating so I end up getting nowhere and closing my browser. I wish there was a way to gray out photos while writing. Or! Maybe I could upload the photos last! Why didn't I think of that sooner?
My sister-in-law makes this soup a lot. Every time I have eaten it at her place, I have been tempted to ask her if I can lick the saucepan clean. Just kidding, I would never stoop that low. Or would I?
Then my sometimes-slow brain realized that, hey! I could ask her for the recipe and make it myself! So I did, and let me tell you something. This soup is delicious and if I ate it every day of my life I would never get tired of it.
It takes considerable preparation to get this soup ready, which I'm not normally so keen about. But for this recipe? Totally worth it.
I don't normally have a two-hour chunk of time to do whatever I wish, so I make this soup over the course of two days. On the first day I do all of the prep work and on the second day I put the ingredients together. But of course, do what works best for your lifestyle.
First, make 2 cups of cooked wild rice. If you follow the directions on my How to make wild rice post, you will come out with about double what you will need for this recipe. Either cut that wild rice recipe in half or serve the extra rice the following night with chicken and broccoli or pork chops and potatoes or steak and green beans or tofu and sauteed mushrooms.
Pull some beautiful fresh carrots out of your fridge.
Shred enough to fill a 1/2 cup, which equals about one and a half carrots.
Cut three chicken breast halves into small chunks. I find it much easier to cut raw chicken when it is still slightly frozen.
Heat 2 Tbsp. of olive oil in a skillet. Add chicken and a sprinkling of pepper.
Stir and cook until chicken is cooked all the way through.
I like to chop the cooked meat a little bit more to get even smaller chunks.
If you have a friend like I do who grows cute teeny tiny onions in her garden, grab one of those. If you don't, grab the smallest onion you can find.
Chop the onion. My chopped teeny tiny onion was a perfect amount for this recipe, but I would use half of a normal small onion.
This is where you will want to be super organized. You will want to set out all of your ingredients, already measured, right next to the stove where you will be doing your cooking. Some of the cooking stages go really quickly, so it is good to be prepared.
In a large skillet, melt 6 Tbsp. of butter over medium heat. Add the chopped onion and cook for three minutes.
Blend in 1/2 cup flour. It gets thick quickly, so have the broth ready to pour! At this point it is beneficial to use a whisk for stirring to avoid clumping.
Gradually add in 2 1/2 cups of chicken broth, stirring constantly.
Bring to a boil and stir for one minute.
Add the cooked rice, cooked chicken, shredded carrots, chopped almonds and salt.
Stir for five minutes.
Blend in a 12-oz. can of evaporated milk and 2 Tbsp. of cooking Sherry. Heat to serving temperature, but avoid boiling.
Enjoy this most fabulous, salivating-inducing soup!