Friday, May 9, 2014

Teacher Appreciation Gifts

It's teacher appreciation week this week - it's important to me that my kids make their own gifts for their teachers - we did this same idea a few years ago. 

I ask each child to tell me about their teacher - type it up, print it out and frame it for them. Maisie did this in Kinder (she is now in 3rd) and her K teacher still has Maisie's hanging up next to her desk :)

The other thing we did this year was make Brown Sugar Body Scrub to pamper their teachers. I found these cute jars at the dollar store - the ribbon was there too!!

Brown Sugar Scrub
1 cup brown sugar
1/3 cup extra virgin olive oil
2 tablespoons honey


Tuesday, May 6, 2014

Enchilada Suiza

My husband and I went on a little vacation to San Diego recently without the kids!!! It was amazing for so many different reasons - one of which was eating at La Fiesta in the Gaslamp Quarter. Every time we go to a mexican restaurant I order chicken chimichangas. This restaurant didn't offer chimichangas on the menu - so I was forced out of my comfort zone. What happens when I am forced out of my comfort zone? Usually something AMAZING!! In this case INCREDIBLE. Here is the description from the menu: 

Corn tortillas in green tomatillo sauce and stuffed with shredded chicken, topped with melted cheese and sour cream. Served with refried beans and rice. 

I asked for them to be prepared with flour tortillas instead of corn - which was pure genius.

I've been craving them ever since. I didn't have exactly what I needed to replicate their recipe - but I found an easy version that satisfied my craving AND fit the bill for Cinco de Mayo...

Enchilada Suiza
5 flour tortillas (or corn if you prefer)
1 c Herdes salsa verde
1 lb ground beef (or shredded chicken or shredded pork)
1 c Monterey Jack cheese, shredded
1 c Cheddar cheese, shredded
1 c heavy cream

Garnish with
Sour cream
Diced tomatoes
Diced green onion

Cook ground beef, chicken or pork your favorite way. I used ground beef and added taco seasoning to it for some kick. Rotisserie chicken would be fab in this.

In a 9x13 pan, use 1/4 cup Salsa Verde to coat the bottom of the pan. Take each tortilla, fill with about 2 T of cheese blend and meat.. Roll up and set in casserole seam side down. Cover evenly with heavy cream, excess cheese and more salsa verde. Since I was serving my kids - I just used a little Salsa verde on top - then served some on the side for me.

Bake at 350 for 20 minutes. Then - bc I love browned cheesy bits - I turned the broiler on and let it sit under it for a couple of minutes. Holy yum.

Just thinking about it makes me want to make them again tonight - but with chicken!!

Watermelon and Mint Salad

I posted another Watermelon Salad recipe HERE a few years ago - watermelon is so crisp and refreshing - I love pairing it with savory elements and enjoying it all summer long.

This is another take on watermelon salad - super delicious!!

Watermelon and Mint Salad
5 lb watermelon
1/2 vidalia onion (or red onion) finely diced
1/4 c red wine vinegar
1/2 c evoo
2 T chopped fresh mint leaves
4 oz feta, crumbled
Salt & pepper to taste

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Add diced onion.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. 

Serve cold.

Sunday, May 4, 2014

French Breakfast Casserole

I've been craving breakfast casserole for a few weeks. I've made several different versions, today I made this version with what I had on hand and I'll tell you what - IT WAS AMAZING. 

I decided to call this "French" Breakfast Casserole for my own purposes - to differentiate it in my mind from others I've made. "French" bc of the croissants...

French Breakfast Casserole
6 whole croissants
1/2 c Monterey Jack Cheese, grated
1 c Cheddar Cheese, grated
1 stick butter
10 whole eggs
2 cups milk
1 t chopped chives
½ t dry mustard
½ t salt
1/2 t cayenne pepper

PAM an 9×13 baking dish.
Tear croissants into chunks and place them in the bottom of the baking dish. Sprinkle with cheeses. Cut butter into pats and place over the top.
Whisk remaining ingredients and pour evenly over the top of the dish.
Bake at 350 for 40 minutes - until set and golden. Let stand for 10 minutes before serving - try not to drool while you wait…

*Although unmentioned in the recipe - I'm certain I used cream cheese & bacon - you can actually see it in the photo. I make so many versions of breakfast casserole I can't keep track… sorry!!

Saturday, May 3, 2014

Best Corn on the Cob EVER

I forgot to take a picture of mine - and they were gobbled up so fast I didn't have much of a chance.

This isn't a "recipe" per say - but an awesome idea. I served the corn without butter or salt and it was the best corn on the cob we've ever had. EVER.
Fill a pot with water. Add a stick of butter (if unsalted - add a couple pinches of salt) and a cup of milk. Bring to a boil. Add corn cobs and boil them for 5-8 minutes. Then prepare to be smacked - because this corn is so good - it's slap your Mama good!!


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