I don't want to hear the words "Ear Infection" for a long time...

Dempsey has been a handful and a half.  He has been incredibly fussy which has had us at the doctor twice in the past week, only to find out he's perfectly fine and his ears are clear.  I was surely convinced his ear infection had not gone away, but instead I had two doctors, a husband, daughter, and son looking at me like, "What's up with this overreacting mom?"  Sheesh, it's enough to put a wine glass in both hands and one around your neck. 

Oh and let's throw in the fact that we are attempting to have second graders take their first official test on the computer this upcoming week.  Whoever came up with this ingenious idea should be thanked and then held captive in a second grade classroom with no internet connection and attempt to have all the students log on and try to take an online test.  I am just praying to the good Lord the internet is working perfectly and everyone remembers their log on names and password come Monday morning.  Thank goodness Spring Break is only a week away.

In the midst of all the craziness, coming home to wonderful meals is one of the many highlights other than the hugs from my hubby and two little ones.  Feel free to try some of the recipes and let me know what you think!

Chicken Fajitas adapted from Food Network magazine
These were easy and delicious!  Corn tortillas make all the difference!

1 tsp chili powder
3/4 tsp ground cumin
salt and pepper
1 pound skinless, boneless chicken breasts
2 tbsp extra-virgin olive oil
2 bell peppers (any color) sliced
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 tsp grated lime zest, plus wedges for serving
8 corn tortillas
1/2 cup prepared pico de gallo or fresh salsa
1/3 cup crumbled cotija cheese (I have no idea what this is, so I did not use it)

Preheat the oven to 425 degrees.  Mise the chili powder, 1/2 tsp cumin, and 1/4 tsp each salt and pepper and rub on the chicken breasts.
Heat 1 tbsp olive oil in a large skilet over medium high heat.  Add the chicken and cook, turning, until golden 4 to 5 minutes.  Transfer to a baking sheet, reserving the skillet, and bake until just cooked through 10 minutes.  Transfer to a cutting board to rest, 5 minutes.
Meanwhile, heat the remaining 1 tbsp olive oil in the reserved skillet over medium heat.  Add the bell peppers, onion, garlic and the remaining 1/4 tsp cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes.  Stir in the lime zest and 2 tbsp water.  Season with salt.
Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates.  Slice the chicken.  Top the tortillas with the chicken, bell pepper mixture, salsa, and cheese.  Serve with lime wedges.
372 calories, 13 g fat, 75 mg cholesterol, 779 mg sodium, 33 g carbohydrate, 4 g fiber, 32 g protein

Farfalle With Sausage, Tomatoes, and Cream found on epicurious.com
My husband complains that I don't make a dish more than once.  That's not true, because I KNOW I have made this a few times since it's one of his faves.

2 tbsp olive oil
1 pound Italian sausage, casings removed (use any kind you like)
1/2 tsp dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28 oz, can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bowtie pasta)
1/2 cup chopped fresh basil
Freshly grated Pecorino Romano cheese (Who has this on hand?  Not me.  just use Parmesan)

Heat oil in a heavy large skillet over medium-high heat.  Add sausage and crushed red pepper.  Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes.  Add onion and garlic; saute until onion is tendeer and sausage is browned, about 3 minutes longer.  Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes.  Season to taste with salt and pepper.  Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.  Drain, reserving 1 cup cooking liquid. (This seriously makes a huge difference in any pasta dish you make)  Return pasta to same pot.  Add sausage misture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.  Transfer pasta to serving dish.  Sprinkle with basil.  Serving, passing cheese separately.

Slow Cooker Chicken Adobo Recipe found on chow.com
This was yummy!  I served it with rice (Basmati) and green beans.

4 medium yellow onions, halved and thinly sliced
4 medium garlic cloves, smashed and peeled
1 (5-inch) piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 pounds bone-in, skin-on chicken thighs
3/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper

Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.

Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture.
 Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
 Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.


Southwest 20 minute Noodle Bowladapted from Better Homes and Gardens cookbook
This was easy and fast.  If you want it to be more filling add some cooked chicken or ground beef.

1 14 oz. can reduced sodium chicken broth or lower sodium beef broth
1/2 cup salsa
2 cups frpzen sweet peppers and onions. 2 3 oz. packages ramen noodles (any flavor, broken)
Corn chips

In a large saucepan combine broth and salsa.  Bring to boiling.  Stir in frozen veggies and noodles (discard seasoning packet).  REtun to boiling; reduce heat.  Simmer, covered, for 3 minutes or until noodles and vegetables are tender.  Divide noodles and broth amond four bowls.

293 calories, 12 g fat, 0 mg cholesterol, 532 g sodium, 39 g carbohydrates, 3 g fiber, 8 g protein

On the Menu: Grilled Chicken with White Barbecue Sauce, Chicken Fajita Salad, Banana Pecan Pancakes

For this week, I have another fun spin on breakfast for dinner and a couple chicken dinners that will do double duty for you.  The white barbecue sauce has multiple uses-not just for chicken!  I hope you enjoy the recipes!

Grilled Chicken with White Barbecue Sauce adapted from Southern Living 2007 Annual Recipes
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
10 chicken thighs (about 3 lbs)  ***I used thighs and drumsticks.

1.  Combine first 7 ingredients.  Rinse chicken, and pat dry; rub mixture evenly over chicken.  Place chicken in a zip-top plastic freezer bag.  Seal and chill 4 hours.  Remove chicken from bag, discarding bag.
2.  Grill chicken, covered with grill lid, over medium-high heat (350-400 degrees) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees.  Serve chicken wtih White Barbecue Sauce.  Makes 5 servings.

White Barbecue Sauce (This sauce is so delicious.  It's tangy and pairs perfectly with the spices in the chicken.)
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tbsp coarsely ground pepper
1 tbsp spicy brown mustard
1 tsp sugar
1 tsp salt
2 tsp horseradish (I LOVE horseradish!  It's one of the weird cravings I had when pregnant with Tessa.  I made as many things as I could that had horseradish as an ingredient.)

Stir together all ingredients until well blended.  Store in an airtight container in refrigerator up to 1 week.  Makes 1 3/4 cups.
You can serve the sauce as a topping for baked potatoes or a condiment for burgers.


***Now, you will have leftovers from this dinner, so why not chop up some of the chicken, removing the skins and use it in the Chicken Fajita Salad????  Nice!

Chicken Fajita Salad adapted from Southern Living 2007 Annual Recipes
1/2 (24 oz.) package frozen grilled chicken breast strips (just use leftover chicken!)
1 large onion, sliced
1 large red bell pepper, sliced
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp salt
1 tbsp olive oil
4 (10 inch) burrito-size flour tortillas
1 medium head iceberg lettuce, torn (about 6 cups)
1 cup (4 oz.) shredded Monterey Jack cheese with peppers (I just used regular Monterey Jack)
Toppings:  sour cream, salsa, guacamole, Ranch dressing, lime wedges, chopped fresh cilantro

Prepare chicken strips according to stovetop package directions.  (Or just warm up last night's leftovers!)  Remove chicken from skillet.
Saute onion, bell pepper, and next 3 ingredients in hot oil in skillet over medium-high heat 6 to 8 minutes or until vegetables are lightly browned.  Stir in chicken strips and 2 tbsp water, and cook 2 to 3 minutes or until mixture is thoroughly heated.
Arrange tortillas in 4 individual serving bowls.  Divide lettuce and cheese evenly in tortilla lined bowls.  Top with hot chicken mixture.  Serve with desired toppings.  Makes 4 servings.

***I love breakfast for dinner, so when I have the time to make it, I try to put my own spin on the trusty old toast and eggs or pancakes and waffles.  This recipe starts with your own homemade Pancake mix-so no Bisquick up in here!

Pancake Mix adapted from SL 2007 Anuual Recipes
6 cups all-purpose flour
3 tbsp baking powder
2 tsp. baking soda
2 tsp salt

Stir together all ingredients in a large bowl; store in a zip-top plastic bag up to 6 weeks.

Banana-Pecan Pancakes (My husband said these tasted like banana nut bread in a pancake.)
1 1/2 cups pancake mix
1 tbsp sugar
1 1/2 cups buttermilk (I use the powdered buttermilk that you can find on the baking aisle.  You just add water to it.  Thanks Mama for that suggestion!)
1 large egg, lightly beaten
1 tbsp vegetable oil
1 chopped banana  (You can omit these if you want to.)
1/4 cup toasted chopped pecans  (You can also omit these, too.)

Combine Pancake mix and sugar in a medium bowl.
Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear.
Stir in 1 chopped banana and 1/4 cup toasted chopped pecans into batter.
Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet.  Cook pancakes 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done.  Makes 4 servings (about 15 pancakes)

On the Menu: Fajitas, Spring Onion Pie, Pork and Egg Lo Mein, Corn Dogs, Sausage Burgers

It's pretty daggone hot around here, but it's GLORIOUS because that means another school year is over and it's summertime.  I had the chance to say goodbye to my schoolbabies and start spending a whole lotta time with my home babies.  Life is good!

My dad is cranking out radiation and chemo treatments up in Baltimore with my mom during the week and home on the weekends.  It's crazy and we hate it, but if this is what it takes to heal him, then so be it.  I am so proud to call these two wonderful people my parents!!! 

Now onto cooking...I have cooked up some amazing meals these past couple weeks and am so mad I didn't have the chance to share them.  Hopefully, this will not happen again!  Here's what's on the menu this week:  Pizza (duh), Fajitas, Spring Onion Pie, Pork and Egg Lo Mein, Corn Dogs, and Sausage Burgers.

***I am always looking for new and creative meals to do for Mexican night at our house, so Fajitas sounded awesome.  I hadn't made these in a while, so it will be a nice change-up!

Fajitas adapted from Better Homes and Gardens Cookbook

Ingredients:
12 ounces beef skirt or flank steak, cut into thin bite-size strips
1 recipe Homemade Fajita Seasoning (recipe follows)
1 cup thin strips red or green sweet pepper
1/2 cup thinly sliced onion
2 tablespoons vegetable oil
3/4 cup chopped tomato
1 tablespoon lime juice
4 to six 8 inch flour tortillas, warmed

1.  Sprinkle beef with 2 teasoppns of the Homemade Fajita Seasoning, toss to coat.  Cover and chill for 30 minutes.
2.  In a very large skillet cook pepper, onion, and remaining seasoning in 1 tablespoon oil until tender.  Remove from skillet.  Add remaining 1 tablespoon oil and meat to skillet.  Cook and stir for 2-3 minutes until desired doneness.  Return pepper mixture to skillet.  Stir in tomato.  Cook until heated through.  Remove from heat; stir in lime juice.  To serve fill warmed tortillas with beef mixture.  If desired, top with guacamole, salsa, and dairy sour cream.  Roll up tortillas.

Homemade Fajita Seasoning:  Mix 1 1/2 teaspoons ground cumin, 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1/8 teaspoon garlic powder; and 1/8 teaspoon onion powder.

Nutrition Info:  Per tortilla and 3/4 cup beef mixture:  356 cal., 21 g total fat, 51 mg chol., 326 mg sodium, 21 g carb, 2 g fiber, 20 g protein.

***I got myself a cast iron skillet not too long ago and was so excited when I came across this recipe which suggests baking this next recipe in a cast iron skillet.  Now, a cast iron skillet should be a staple in every kitchen.  It's a piece of equipment that lasts for years and should NOT be washed with soap.  Cast iron holds onto the flavors of every meal you cook and actually comes pre-seasoned when you buy it.  All you have to do is rinse it out and wipe it down with a paper towel when you are finished cooking.  Now that's my kind of clean up!

Spring Onion Pie
10 thin spring onions (green onions)
4 large eggs, lightly beaten
1 cup milk
3/4 cup all purpose flour
1 tsp kosher salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper
2 tbsp butter
5 oz Gruyere cheese, cubed (you can substitute Swiss or sharp cheddar)

1.  Preheat oven to 400 degrees.  Heat a 10 inch cast iron skillet in oven.  Trim roots from onions; discard roots.  Chop half of onions. 
2.  Whisk together eggs and milk.  Sift together flour and next 3 ingredients.  Gradually add flour mixtrue to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth.  (There should be no lumps.)  Stir in chopped onions.  Let stand 5 minutes.
3.  Carefully remove hot skillet from oven.  Add butter, and let stand until butter is mielted.  Place skillet over medium-high heat, and pour batter into skillet.  Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4.  Transfer skillet to top oven rack, and bake at 400 dgrees for 22 to 25 minutes or until goden brown and puffy.  (Outside edges should be crispy.  Pie will deflate quickly.)  Serve immediately.

***I absolutely love to make my own Chinese food at home.  If you can find the right ingredients in your grocery store, there is no need to head out to an expensive restaurant.

Pork and Egg Lo Mein

Kosher salt
6 ounces dried lo mein noodles, spaghetti, or linguine
3 tablespoons soy sauce
2 tablespoons oyster sauce (even my grocery store has this!)
2 1-inch-thick boneless pork chops (about 3/4 pound), thinly sliced
2 12 tablespoons vegetable oil
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
1 tablespoon finely chopped peeled ginger (ginger freezes well, so keep it in your freezer!)
4 cups broccoli slaw mix
1 red bell pepper, thinly sliced

1.  Bring a pot of lightly salted water to a boil.  Add the noodles and cook as the label directs.  Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water.  Meanwhile mixe the soy sauce and oyster sauce in a small bowl.  Put the pork in anoutehr bowl and toss with 1 tablespoon of the soy sauce mixture.
2.  Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat.  Add the eggs; cook, without stirring, until set, 1 minute.  Flip and cook 30 seconds, then transfer to a cutting board and cut into strips.
3.  Heat the remaining 2 tbsps vegetable oil in the skillet.  Add the pork and stir fry until golden but not fully cooked, about 2 minutes.  Transfer to a plate.  Add the scallions, ginger and garlic to teh skillet and stir fry 30 seconds.  Add the broccoli slaw and bell pepper and stir fry 4 more minutes.  Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture.  Stir-fry until the pork is cooked through, about 2 more minutes.  Stir in the egg.

Nutrition info:  454 calories, 20 g fat, 153 mg chol, 630 mg sodium, 44 g carbohydrate, 7g fiber, 28 g protein

***Yes, I am always trying to find meals I can make at home rather than go out and pay way too much for meals made by someone else.  This way I know exactly what's going into the food.  So, why not try to have a kid-friendly dinner and whip up some corn dogs???

Corn Dogs

1 cup all purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon shortening
1 egg, lightly beaten
3/4 cup milk
10 to 12 wooden skewers
10 to 12 hot dogs
Vegetable oil for frying (about 8 cups)
Ketchup and/ or yellow mustard 

1.  Preheat oven to 200 degrees.  For batter, in a large bolw stir together flour, cornmeal, sugar, baking powder, dry mustard, and salt.  Using a pastry blender (or 2 knives), cut in shortening until mixture resembles fine crumbs.  In a small bowl combine egg and milk.  Add egg mixture to flour mixture; mix well.
2.  Insert the wooden skewers into ends of hot dogs.  Pour vegetable oil in a ver large skillet to a depth of 1 inch, heat oil over medium-high heat to 365 degrees.
3.  Coat hot dogs with batter (I would dredge the hot dogs in flour first to help the batter stick)  You could also pour the batter into a drinking glass and dip the hot dogs into the batter to ensure an even coat.  If the batter is too thick, add 1-2 tablespoons milk.
4.  Arrange the batter-coated hot dogs, three at a time, in hot oil.  Turn franks with tongs after 10 seconds of cooking to prevent batter from sliding off.  Cook 2 to 3 minutes or until golden brown, turning again halfway through cooking.  Drain corn dogs on paper towles; transfer to a baking sheet and keep warm in oven while frying remaining franks.  Serve hot and with ketchup and mustard!

Nutrition info:  315 cal, 22 g fat, 45 mg chol, 632 mg sodium, 21 g carb, 1 g fiber, 8 g pro

***In the winter, I tried making a different soup every week, now that it's summertime, I want to try making a different burger every week.  Italian sausage is almost always in our freezer and we usually use it in sandwiches.  I wanted to change it up a bit and of course found an awesome burger recipe from Rachael Ray.

Sausage Burgers courtesy of Rachael Ray

2 tablespoons extra virgin olive oil
1/2 pound cremini mushrooms, sliced
1 large onion, quartered and sliced
2 Cubanelle peppers, seeded and halved lengthwise, then thinly sliced
Salt and pepper
1/2 cup beef stock
1 pound bulk Italian sausage (hot or mild)
1 pound ground sirloin
1 tablespoon grill seasoning
2 large cloves garlic, grated
Handful flat leaf parsley, finely chopped
8 deli slices provolone cheese
4 sandwich rolls

1.  Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.

2.  Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging.
3.  Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.

Happy Eating, y'all!