Buffalo Taco Salad

Hi friends! I trust you all have had a great weekend. It has been hot here in the Northwest and it finally feels like summer is here! Our tomatoes are coming along, the peppers are ripe and the blueberries are divine! What a treat to pick produce right in the backyard!

Thank you ALL so much for your prayers, thoughts and e-mails in regards to our son, Caleb. Our meeting with the doctors and surgeon was a tough one to swallow. He will need two surgeries on Tuesday. One of the surgeries is complicated and it has to be perfect, or the bone will die. As a momma who hears that her son will not be able to do the job he has dreamed about for so many years...I must say I was just devastated...pleading with God for peace and for wisdom. By later that afternoon, I felt joy. Joy in knowing that this situation is in God's hands and it is exactly what He has ordered for Caleb and for our family.

"Joy is more than happiness...where happiness is circumstatial, joy is not. Joy is an unshakeable confidence in the truths of God, despite circumstances. when our children see an unshakeable confidence in the life of one who says she knows God personally, they are impressed and drawn to know HIM themselves." Elisa Morgan

Henri Nouwen, a Dutch priest who wrote a book called THE WOUNDED HEALER wrote about how we can use our hurts to be able to reach out to others as a wounded healer. That is what we are choosing to do. There has got to be good in this situation or whatever situation you may be in. We are having to trust God. So, we are praying to GOD ALMIGHTY that He would heal Caleb and that the surgeries will be accurate and successful...according to what God has in store for our Caleb!

SOOO, with taking care of a child who has been in a lot of pain, I have opted for easy, simple meals that do not have to be served right away and that are great as leftovers AND that are favorites for the patient! We all love Mexican food...and Caleb loves Buffalo Wild Wings. I adapted this recipe and it should be called WINNER WINNER CHICKEN DINNER. Everybody loves it and I know you will agree! Prep is minimal and your crock pot will do the cookin' for you!


Dinner Menu:

Fresh Ginger Lemonade

Buffalo Taco Salad

Chips and Salsa

Fresh Watermelon Chunks

Cookies and Sorbet


BUFFALO TACO SALAD

4 chicken breast {soaked in salt water overnight and rinsed with fresh, cold water}

1 cup FRANKS RED HOT HOT SAUCE or WING SAUCE

1/2 cup water

*place chicken, sauce and water in crock pot on low for at least 6 hrs. or on high for 4 hrs. Every crock pot is different...so be sure to keep an eye on it.

Chopped romaine lettuce and red leaf lettuce

Shredded cheddar cheese

Olives

Red onion, chopped

Tomato, diced

A bit of fresh cilantro

A bit of blue cheese crumbles

Cooked black beans

Avocado

Blue cheese dressing

Chips, salsa and sour cream served on the side

*Once the chicken is fully cooked, use two forks to pull it apart or "shred" it.

Everybody made their own taco salad and it was easy, nutritious and a cinch to chop up!

*I served this buffet style so that everything would not get soggy. We had the taco salad fixings in Laurissa's homemade taco shells the next day for lunch. OH.SO.YUMMY!

ENJOY!


"A cheerful look brings joy to the heart, and good news gives health to the bones"

Proverbs 15:30

*Is there a situation in your life that you could use to be a wounded healer?

Shared with: stone gable

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Wainscot Menu Board...sneak peak

Chalkboards, menu boards, signs of any kind are so much fun to have around your home. They really add a homey touch...a bit of life that expresses who you are as a family! The one in our bathroom is for communication, the one in the kitchen lets everyone know what's for dinner and the one out on the deck is JUST FOR FUN...but has also been used as an outdoor menu board.

This weekend, I am hosting a bridal shower with my mother-in-law...that in and of itself will be one BIG party! Anyhoo, our family menu board is too small for all.the.food to be listed and the one outside is already spoken for....soooo, I found some old wine crates at the thrift store and when I went back with my coupon {my hubby had them in his car from our last donation!!} they were gone. Girls...sometimes penny pinching is not a good idea...SOOOO, PLAN B. We still had some Wainscot boards left from our bathroom remodel.

I am still not quite finished with the project...I still have menu items to add... but I already can't wait to hang it right behind the serving table!

I may just keep the same menu for the next few brunches, or it will be easy to slap on a fresh coat of white paint and stamp on the letters for the next party.

And if you are lucky enough to have a clean garage that isn't housing home improvement leftovers, a package of Wainscot is less than $12! Still not bad for a sign. The menu can just be written on with a sharpie...easy peasy!

"How to" make a menu board:

1. Decide if you will be using stamps and an ink pad or a SHARPIE pen for the letters...you could use a brush and paint, also.



2. Decide if you want to age the boards a bit. I took a bit of water on a rag and took a bit of the primed paint OFF. I also sanded it down to give it an older look.



3. If you are using letters, line them up alphabetically to speed up the stamping project.





I can't wait for the trim, the yellow ribbon, the monograms etc. I'll post it along with the shower pics...if I don't forget to take them! :}


POST EDIT:

Here it is! I decided against the monogram on the board and hung it above the kitchen island instead. I LOVE it!

Next project: Making another wainscot menu board and painting it with chalkboard paint! Some of us need the grooves as lines to keep our letters straight!!

After the sign is made, attach wainscot to a thin piece of plywood...cut to size. Some home improvement stores will do this for you.

Cut trim pieces and attach with liquid nails. Drill holes and thread with pretty ribbon. Change ribbon to fit the occasion!








Happy Tuesday!

*4th of July free printables from DIVINE TWINE

Shared with: simply homemaking, women living well, tidy mom, making the world cuter, titus2sday, TLC how to..., domestically divine

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Boarding School Bakers

For those of you who may still be looking for something special to make this Sunday in celebration of Father's Day...look no further...and if you are planning on making baked potatoes, you may want to try these golden potatoes that only require melted butter and fine bread crumbs!

We have been enjoying these since boarding school days in the Black Forest!

Father's Day in the Pearson home was celebrated early this year...and this fit the bill to a "T"!

Enjoy...


How we celebrated:

salmon on the grill

boarding school bakers

steamed broccoli with garlic butter

blackberry pie-in-a-jar

...and games!

Directions:

*Scrub, rinse, dry potatoes...and put at least 6 knife slits into them to help them cook a bit faster...this will ensure soft insides and a nice crust on the outside.



*Dip potatoes into melted butter




*Roll in fine bread crumbs





*Bake just the way you would bake your potatoes. VOILA! I made baby red potatoes...they are a bit gourmet and a bit on the small side which meant there was plenty of room for PIE!





Happy Happy Friday!

shared with: quit eating out

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Picnic Peanut Noodle Salad

Here is a very healthy, easy-to-fix, noodle salad that is great for picnics. It can be made ahead of time {up to two days!} which I love! I never mix in the peanut sauce, but serve it on the side. Especially since there are quite a few people with peanut alleries. It also allows everybody to have it the way they like it! And if you happen to have leftovers, you wont end up with a heap of soggy noodles.

This makes a lot...a large Tupperware Thatsa Bowl...to be exact. So, wheather you are planning an evening picnic out,enjoying a dinner in your backyard or on your front porch, you will want to share! Another practical way to practice hospitality!

Picnic Menu:

Homemade Ginger ALE...so yummy and easy!

Picnic Peanut Noodle Salad

Molasses Cookies {recipe coming soon}



Peanut Noodle Salad
Adapted from the Pioneer Woman


SALAD INGREDIENTS:
1 lb. package American Beauty Thin Spaghetti Noodles, cooked, rinsed, and cooled

Add to noodles:

1/3 of a head of purple cabbage, sliced and chopped

1 red bell pepper, sliced and chopped

1 small bag bean sprouts

1 bunch green onions, thinly sliced

3 carrots, peeled and shredded

1 bunch cilantro…or less…soaked, rinsed, chopped, and toweled off
May be made the night before and stored in large Tupperware Thatsa Bowl
Serve condiments on the side: dressing, soy sauce, Sriracha


Peanut Dressing:

Juice of 1 lime

¼ cup hot water

½ cup crunchy peanut butter

3 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup Agave Syrup {Trader Joes or Costco}

3 tablespoons fresh ginger, sliced for measuring purposes

4 garlic cloves

1 jalapeno

Blend all ingredients together in blender until smooth. Pour into a canning jar or into a recycled glass container. This will keep up to one week in the fridge.


*This salad can easily be changed. If there is something you don't like, simply leave it out and add something you and your family LOVE. If it is convenient, you can serve the pasta from a bowl and have everybody add their own veggies. A salad/pasta bar! I am sure you all have lots of ideas!

*For those of you who really really REALLY need meat...serve with BBQ Chicken or with
Toasted Sesame Beef Kabobs or leftover steak...sliced into strips!

*If it is a bit cooler out, we make up hot rice and skip the noodles...serve veggies over rice and top with sauce. It is fun to serve them in individual Chinese take out boxes while enjoying the great outdoors. {This is our homemade version of the Native Bowl Food Cart...not exactly the same, but close.}



Happy Picnicking!

Do you have a favorite summer salad?


Recipe shared with: tidy mom, at the picket fence, on the menu monday, comfy in the kitchen

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EASY BBQ Mexican Chicken

Gourmet dinners are such the treat, but I refuse to be in the kitchen for too long when the sun is out! Here is a fancy schmanzy dinner to serve your family or if you are having company {or both!}...and nobody will ever know you weren't slaving all day in your kitchen!

Cinco de Mayo Menu:

Lemonade with fresh lime and mint

Chips and salsa

Corn on the cob

Green salad...because you need your GREENS! YOU really do! :)

BBQ Mexican Chicken

Lemon cupcakes with strawberry chiffon frosting



What will you be serving for Cinco de Mayo?


BBQ MEXICAN CHICKEN
adapted from a fancy schmanzy restaurant
{on a date night with MR. PEARSON}

Soak 6 chicken breasts in salt water overnight.

Rinse until water runs clear.

Place chicken in CROCKPOT with 1 bottle Trader Joe’s Bold and Smoky Kansas City Style BBQ Sauce and 1 cup Good Seasons Italian Dressing {prepared} or your favorite Italian Dressing

Crockpot chicken on low for 6-8 hrs.

Place prepared chicken on serving platter.

Put the following on top of each chicken breast:

Salsa

Daisy Sour Cream

Shredded Pepper Jack Cheese

Sliced green onions

Sliced olives

Sliced avocado


HAPPY CINCO de MAYO!

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The Night before Thanksgiving: Charlie Brown-Style

{Sorry about the pic...I took it awhile ago before I was planning on using it!}

This is going to be a short, sweet and to-the-point post! No blah, blah,blah, today!

My hubby is a complete Charlie Brown fanatic. All I can say is that it has been a good thing that our children have had him as a Daddy, because while I like culture...he is all about FUN! AND I mean lots and lots of fun. Jammie walks, adventures through Bear Country and the Scarry Forest.

Every Veggie Tale, the Little Rascals and The whole Charlie Brown Collection has been a must for his babes.

I have loved his thoughts on different traditions we could start for our children. He has had the best ideas. Another reason we wives should listen to our hubby's! :)

It always seemed that the evening before Thanksgiving was crazy busy in the kitchen! You know, making final touches before the big day to keep stress at bay on Thanksgiving.

Very seldom did we eat in front of the T.V, but it was nights like this that were "special". I would buy fish sticks and tator tots. Yep, the children are still alive, too! They loved it because I never bought junk food.

Their Daddy would put A Charlie Brown Thanksgiving into the video machine and they would get so excited. Like squirming excited! It gave me just enough time to kinda get things cleaned up and prepped for the next day.

Several years ago, we implemented Charlie Brown's Thanksgiving menu to our traditional fish stick and tater tot menu. WHAT A FUN IDEA! {not mine}

Even though we have one child in college now, I can guarantee our grown children and grandchildren will be coming home for The Night Before Thanksgiving. It is a silly tradition, but the memories and no clean-up make this a definite keeper!

Happy Memory Making!


Menu:
Buttered toast...mom's...no wheat bread allowed. You may get away with potato bread, but you will score BIG points if you buy WONDER BREAD!

pretzels

Jelly beans...BIG ones...no Jelly Belly's allowed, either.

popcorn

PINK Sherbet with whipped cream and DO NOT forget the cherries for the top! Trust me, your children will notice!

Fish sticks and tator tots

I serve everything in DISPOSABLE paper trays. That way there is no clean up. :)

Your children will think you hung the moon and your hubby will nominate you AGAIN for MOMMA and WIFE of the YEAR! :)

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Potato Leek Soup with Dumplings

Are most of you sooo happy that I have not posted YET another Christmassy something today? I am back to reality. It is sunny and beautiful not even feeling like Autumn this afternoon! I think it might rain tomorrow and I could not be happier.

My twinsie is coming to dinner tomorrow evening and spending the night...which is always a treat!!!

We plan dates like this for when our hubby's are both at work. That way, we get to sleep in the same big old bed and our conversations last late into the night! Tomorrow will be a bit different because it is a "work party"! The first of more to come.

Soo, in honor of my twinsie {I think everybody needs one!!! She is sweet enough, I will share,,,} I thought I would post one of my favorite soup recipes of hers with YOU! I love most of them...especially when they are delivered ready-to-serve!

I'm telling you, she is THE.BEST!


Auntie Laura’s Potato Leek Soup with Dumplings

Laura Stroh


3 leeks, sliced

1 small, yellow onion, sliced

3 stalks celery, diced

1 cube butter, melted

4 cups chicken broth {I like using Better Than Bouillon Chicken Base from Trader Joe's}

6 medium potatoes, diced

½ cup half and half

Salt and pepper to taste

3 carrots, shredded

2 cups cooked chicken


Directions:

*Sautee leeks, onion and celery in butter until soft.

*Add chicken broth and potatoes.

*Simmer for 1 ½ hours in stockpot.

*Bring to a boil and add half and half, salt and pepper, carrots and

chicken. Let it go back to a simmer.



Ingredients for Dumplings:

1 ½ cups flour

2 tsp. baking powder

½ tsp. salt

3 Tbsp. shortening

¾ cup milk


Directions for Dumplings:

*Combine flour, baking powder and salt.

*Cut in shortening.

*Stir in milk until smooth.

*Drop by teaspoonfuls into soup.

*Cook uncovered for 10 minutes.

*Cook covered for 10 minutes.

Serve and ENJOY!



Menu Idea:

Pear Sparkling Cider

Spinach Salad

Auntie Laura's Potato Leek Soup with Dumplings

Toasted French Bread

Ice Cream



DO YOU HAVE A FAVORITE AUTUMN SOUP?


WHAT IS YOUR GO-TO-SOUP for busy days? DO YOU MAKE SOUP IN YOUR CROCKPOT?

I think I need to gut it up and have a linky party for crockpot dinners!

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Pumpkin Waffles {with the WORKS}

Pumpkin Waffles

Lisa Pearson



2 eggs

2 cups buttermilk

1/3 cup plain pumpkin {no spices added}

½ tsp. nutmeg

½ tsp. pumpkin pie spice

2 cups flour

1 tsp. baking soda

2 tsp. baking powder

½ tsp. sea salt


Beat eggs, buttermilk and pumpkin together. Add the rest of the ingredients. Whisk until batter is smooth. Place 2/3 of a cup on waffle iron and let cook until golden brown.



Cinnamon Sugar

½ cup organic sugar

1 Tbsp. cinnamon



Homemade Syrup

Lisa Pearson


1 cup organic sugar

1 cup brown sugar

2 tsp. clearjel {available at King Arthur or the Decorette Shop}

½ cup corn syrup

1 cup water

2 tsp. pure vanilla extract



Whisk all dry ingredients together in a little saucepan. Add wet ingredients. Stir until it boils. Boil for three minutes. Strain. Pour into an old-fashioned glass syrup dispenser and frolick the day away!

Be sure to keep leftover syrup in the fridge. Now, go frolick!



Pumpkin Spice Whipped Cream

Lisa Pearson


Whip up 1 pint of whipping cream with 4 Tbsp. Torani Pumpkin Spice Syrup.


Here is what you do:

*Place waffle{s} on plate

*Sprinkle generously with cinnamon sugar

*Pour on warm syrup {in your cute little glass dispenser} :)

*Top with whipped cream and garnish with freshly ground nutmeg

Post Note: It is the little things in life that add zest to life. With all the money you will be saving by making your own syrup, you can purchase a dispenser. They can be found at thrift stores...make sure it has a tight seal..., Cash and Carry, K-Mart, Target, EBAY etc. and if you don't have the time, CHRISTMAS IS COMING AND THE GOOSE IS GETTING FAT! {my hubby's favorite saying from October on!}





An Autumn Brunch Menu:

Orange Juice and Milk

Pumpkin Waffles

Pumpkin Spice Whipped Cream

Cinnamon Sugar

Homemade Syrup

Oma's applesauce

shoulda made bacon on the bbq, but opted for the sugar high!

tired girls home from college, 1 teenage boy, an energetic hubby, and grandparents who dropped by...a little dappled doggie who feels she is entitled to pumpkin waffles, too...and there you have our crazy, late, late brunch!

Happy Happy Happy Saturday!

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Cajun Black Bean Burritos

Cajun Black Bean Burritos
Lisa Pearson

Ingredients:

¼ cup olive oil

1 medium onion, chopped

4 garlic cloves, minced

1 Tbsp. Better Than Bouillon Chicken Soup Base {Trader Joes} or regular bouillion

¼ cup cup water

2 boneless/skinless chicken breasts, cut into small pieces

1 bunch cilantro, chopped {be sure to soak, drain, rinse, drain!}

1 tsp. cumin

1 tsp. cayenne pepper

2 Tbsp. chili powder

2 cups cooked rice {I use leftover Jasmine rice}

1 can Trader Joe’s Cajun Style Black Beans…do not drain

1 package flour tortillas {I prefer Trader Joe’s Organic Wheat & Corn Tortillas}

Directions:


Over medium heat, sauté onion and garlic in oil until fragrant. Add bouillon, water and spices and continue cooking until chicken is cooked through
Add rice and beans. Stir.

Using an ice cream scoop, put two scoops of filling onto each tortilla shell. May add cheese, too. Roll each tortilla up, burrito style and place on SILPAT.
Bake at 350 for about 68 minutes or until golden.

Serve with MORE cheese, salsa, sour cream and whatever else you love.
Serves about 6 unless you are feeding teenage boys or hungry firefighters!!!

This is an easy recipe you can double and freeze. I like to wrap them individually in Kabinet Wax papers and then stick them in a gallon-sized Ziploc bag. Remove from freezer and zap them for 3 minutes!

Variations:

*You can use one can of chicken instead of fresh if you are short on time.

*You may add more chicken and less rice if you LOVE meat.

*Have fun with this basic recipe and let me know if you come up with other fun combos!

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Seafood Mac-n-Cheese

So here is the second part to our menu. This is the main dish to go along with our dessert from Monday's post!

Hope you are all having a great week. Just think, two more days until Friday!

Happy Wednesday!


Seafood Mac-n-Cheese

Adapted from McCormick & Schmick



Prepare 3 cups elbow macaroni according to package directions. Set aside.

8 oz. package sliced Baby Bella mushrooms

4 Tbsp. unsalted butter

8 oz. small salad shrimp

8 oz. bay scallops

1 clove garlic, minced

¼ tsp. salt

Fresh ground pepper

4 green onions, thinly sliced

Panko bread crumbs and cheese for garnish

Directions: Saute the mushrooms in butter until lightly brown. Add the seafood and garlic and sauté for about 2 minutes. Add the cooked macaroni and stir. Add the cheese sauce and blend thoroughly. Season with salt and pepper. Add green onions.


Cheese Sauce

4 ounces unsalted butter

½ of one yellow onion, diced

4 ounces flour

1 cup heavy cream

1 cup milk

¼ tsp. salt

Freshly ground pepper

A bit of nutmeg

1 tsp. Dijon mustard

2 cups shredded Tillamook Sharp Cheddar Cheese

½ cup white wine

Saute the onions in the butter until soft. Add the flour slowly while stirring to make a roux. {I know it sounds difficult…don’t stop! It is going to be OH.SO.WORTH every single bite. Promise!} Cook for about 3 minutes over medium heat to get rid of the floury taste. While stirring constantly, add the cream, milk, and wine. Add the seasonings and the CHEESE, and simmer over low heat until thickened and smooth! If it is too thick and lumpy, you may strain it.

I have never strained mine, but I am too lazy. I figure they will not know the difference between a small lump of flour and a scallop!
Place in oven proof dish. Sprinkle with Panko bread crumbs and a bit of shredded Swiss or Parmesan cheese and broil on lo until golden and crusty!

Shared with: stone gable

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Back-to-School=Back-to-Routine...Sunday

...Not really. Don't you love the idea of a simple life? I have always loved old story books and pictures of "the olden days", but was reminded by my Grandmother that times were HARD.

Sundays, for the most part are low key. After a Sunday afternoon nap, and feeling refreshed, I make up the Menu for the following week and do the grocery shopping. However, Sunday picnics and old neighborhood and forest walks are what we enjoy when the sun is out!

Having the cupboards stocked and the fridge full of groceries helps me to feel prepared and not in a state of panic {I know. It doesn't take much to send me over the edge!} first thing on Monday morning. I could go on and on, but I am trying to keep this blog SIMPLE.

I am grateful for each of you who read this blog. If it is the first time or one of many. I do pray for you and hope that You are blessed by it.

I have gotten enough e-mails from individuals to where I would like to clear up a few things. I am so NOT PERFECT, my hubby is NOT PERFECT, and my children are NOT PERFECT. It is through the grace of God that we are able to love, forgive, and LIVE lives that are full of joy...despite hardships, words that should never be said, hurt feelings, broken promises, physical pain, etc. What is written is usually the outcome of what are sometimes the most difficult of days. As my hubby is constantly reminding me...on those days where we are tempted to feel like we "have things figured out", he will throw out one of his favorite quotes by John Bradford, "...there but by the grace of God, go I". In fact, there are more days than not, that are filled with frustration and feelings of complete inadequacy.

I pray that if you are overwhelmed with life, you, too will come to know that God's grace is there for you. My prayer is that if you do know His saving grace, that you are able to cling to it when the storms of life are beating you down.


May you know and be filled with His GRACE today!

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Chopped Salad

For those of you who only cook with specific measurements, you aren't going to like this, but I promise you that YOU CAN do it. You will feel like a domestic diva when it is done. There is no messing up this salad. REALLY. And when your mother-in-law asks you for the recipe she will be so impressed because all you have to remember is what you put in it...no measurements required.

This salad is really versatile!

Ingredients:

Chopped Romaine and/or Red Leaf lettuce

Corn

Tomatoes, diced

Apples {soaked in salt water to keep from turning yucky brown}

Red onion, diced

Avocado, diced

Blue Cheese Crumbles

*don't forget the bacon!

Balsamic Vinaigrette:
1/3 cup Balsamic Vinegar {Trader Joes}

2/3 cup olive oil {Trader Joes}

2-3 Tbsp. Dijon Mustard {Trader Joes}

Sea salt and freshly ground pepper to taste

SUMMER EVENING MENU:

Fresh Lemonade or Newman's Own Lemonade

Chopped Salad

BBQ Chicken

Toasted French Bread on the grill

Fresh Peaches and Cream {ICE CREAM!}

Enjoy!
Happy Wednesday!

This is a great picnic salad. I packed the salads into the BIO BOXES from Cash and Carry, packed individual dressing etc.

You will want to either go out for ice cream :) or pack COOKIES! ENJOY!

*Recipe shared with: tidy mom, comfy in the kitchen, tempt my tummy tuesday, women living well

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Salmon Burgers with Special Sauce {Dill Cream, that is!}

Summer days can get quite crazy around here, and there are evenings when it would be way more convenient to just go out! So, here is one go-to dinner that is nutritious and delicious that is simple to prepare!


Menu:
Water or Soda Pop...the good kind...no high fructose corn syrup, right? :)
Dinner Salad
Salmon Burgers...store bought
Pub Buns...extra durable and really good
Sweet Potato Fries...Trader Joes
Chips...Kettle Brand...no junk in them.
Side Condiments
Leftover Chocolate Celebration Cake...stuck our leftovers in the freezer the other night.


Special Sauce {Dill Cream}

1 cup Daisy Sour Cream...best brand ever
1 garlic clove
1/2 tsp. sea salt
2 Tbsp. fresh dill...I froze the leftover dill from making Southern Refrigerator Pickles
1 serrrano pepper, deveined and seeds removed

Blend in blender or mini food processor. Chill until ready to use.

I always dip my chips in this sauce, too!


Enjoy!

Do you have a favorite go-to meal for busy summer evenings or do you enjoy going out to dinner or being invited to a friends home?

Happy Wednesday!

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Peanut Noodle Salad

Here is a very healthy, easy-to-fix, noodle salad that is great for picnics. It can be made ahead of time {up to two days!} which I love! I never mix in the peanut sauce, but serve it on the side. Especially since there are quite a few people with peanut alleries. It also allows everybody to have it the way they like it! And if you happen to have leftovers, you wont end up with a heap of soggy noodles.

This makes a lot...a large Tupperware Thatsa Bowl...to be exact. So, wheather you are planning an evening picnic out,enjoying a dinner in your backyard or on your front porch, you will want to share! Another practical way to practice hospitality!

Picnic Menu:

Homemade Ginger ALE
Peanut Noodle Salad
Molasses Cookies {recipe coming soon}



Peanut Noodle Salad
Adapted from the Pioneer Woman


SALAD INGREDIENTS:
1 lb. package American Beauty Thin Spaghetti Noodles, cooked, rinsed, and cooled

Add to noodles:

1/3 of a head of purple cabbage, sliced and chopped

1 red bell pepper, sliced and chopped

1 small bag bean sprouts

1 bunch green onions, thinly sliced

3 carrots, peeled and shredded

1 bunch cilantro…or less…soaked, rinsed, chopped, and toweled off
May be made the night before and stored in large Tupperware Thatsa Bowl
Serve condiments on the side: dressing, soy sauce, Sriracha


Peanut Dressing:

Juice of 1 lime

¼ cup hot water

½ cup crunchy peanut butter

3 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup Agave Syrup {Trader Joes or Costco}

3 tablespoons fresh ginger, sliced for measuring purposes

4 garlic cloves

1 jalapeno

Blend all ingredients together in blender until smooth. Pour into canning jar or in
to recycled glass container. Will keep up to one week in fridge.

This salad can easily be changed. If there is something you don't like, simply leave it out and add something you and your family LOVE. If it is convenient, you can serve the pasta from a bowl and have everybody add their own veggies. A salad/pasta bar! I am sure you all have lots of ideas.



*For those of you who really really REALLY need meat...serve with BBQ Chicken or with
Toasted Sesame Beef Kabobs!

*If it is a bit cooler out, we make up hot rice and skip the noodles...serve veggies over rice and top with sauce. It is fun to serve them in individual Chinese take out boxes while enjoying the great outdoors. {This is our homemade version of the Native Bowl Food Cart...not exactly the same, but close.}



Happy Picnicking!

P.S. To answer a couple e-mails {you are all quite the detailed little readers!Would never have thought to include the info!} The towel was a gift from my friend Tamie...from Anthropologie!

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Southern Sip & See Baby Shower

This was so much fun! These days entertaining is at the tippy top of my list. The more, the better. THIS means alot of the time-consuming, perfectionistic, over-the-top details are not happening.

It is really difficult for me to be okay with it, but the more time we can spend with family and friends...because I am not worrying about the details...is so worth it.

This last week, my dear friend Tamie and I threw a simple Southern Sip & See for her new, most-adorable grand baby girl! {They call her Honey Gram...isn't that the cutest?}

Sip & See's are common in the South. They are much more casual and a bit more like an Open House where guests can come and go. We did it on Wednesday evening at 6:00. So that allowed people who were working late or hubby's getting home to watch the kiddies a bit more flexibility in coming when it was convenient for them to show up.

A light dinner was served and we all enjoyed passing babycakes around and visiting!

No party favors, no food labels, no last minute stress. We shared in food preparations and the decorations were re-cycled from past parties. Simple.Simple.Simple. Sip & Sees are the way to go.

How do you keep celebrations simple? Any ideas? OR How could you simplify if they are too complicated?

Menu:
Sweet Tea
Key Lime Punch
Artisan Bread from a local bakery
Asian Pasta Salad...made ahead of time
French Macaroons from Elephants Deli
Biscuits and Berries with Whipped Cream aka Strawberry Shortcake...made ahead of time

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Let's Picnic...oops forgot to re-post!

 

 

 

 

With Spring comes the anticipation of picnics. Lots of them. Wheather it be dining on the bleachers at a ball game or a Sunday afternoon picnic with friends at a park. Packing a picnic can be a great alternative to purchasing pricey, un-healthy food at your favorite local drive-through.

My friend Penny asked me if I had any ideas for easy "pack up and go meals" to eat at the ball park. I thought that since I had been talking about taking meals this week, this would be the perfect time to "chat" about portable lunches/dinners. I am sure you have way more ideas than me , so...be sure to add your ideas and thoughts that work for you.

As mentioned before, I keep a stash of basic containers on hand because the LAST thing I want to do when I get home is to clean a bunch of containers-with the exception of a few glass containers and occasional utensils that can be loaded into the dishwasher.

Depending on what we are having, I pack everything into a sturdy bag or a portable cooler on wheels {COSTCO usually carries these every Spring}.

Everything is packed so it doesn't spill or stain. Be sure to keep cold foods cold and hot foods hot.

Everybody gets their own container with their "main dish" or their sandwich, unless it is potluck-style where there is a picnic table to put out a large container for everyone to help themselves.

Sometimes I label the containers with the individuals name. This is helpful for those who are picky. Instead of specifying no mayo, no pickles, no meat etc. :)

I used to have such a hard time not having dinner all together at home @ 5:00 sharp every evening. It just threw me for a loop! Once I stopped pouting and decided I could make it fun, it has just been THAT...lots of exciting meals away from home and lots of memories with friends and family.

Here are some menu ideas:

drink
Caesar salad with leftover BBQ chicken-box container
dressing-condiment container
rolls with butter-cookie bag
brownie-cookie bag



drink
tortilla soup in mini Mason jars
cornbread muffin-cookie bag
tortilla chips-cookie bag
applesauce with cinnamon sugar-glass container



drink
chopped salad-box container
dressing-condiment container
focaccia bread-cookie bag



drink
tunafish sandwiches-cookie bag
pita chips-cookie bag
monster cookies-cookie bag



ginger ale
Asian rice/noodle bowl-large Chinese take-out box
molasses cookies



drink
pasta salad-large Chinese take-out box
mini focaccia loaves-cookie bag
mini cupcakes-mini Chinese take-out box



Italian Sodas-disposable cup with lid and straw in drink carrier
Turkey wraps in Lovash-wrapped in wax paper and put in box container
chips-cookie bag
apple slices-cookie bag



BBQ beef sandwiches-wrapped in wax paper and put into box container
potato salad-mini Chinese take out
carrot/celery sticks-small cup with lid
ranch dressing-condiment container
oatmeal cookies-cookie bag



strawberry lemonade-disposable cup with lid and straw
taco salad-box container
salsa and sour cream-condiment container
pineapple slices


This was originally posted 4.15.10

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Summer Dinner

MENU

Orange Cream Italian Sodas
Summer Sourdough...I let it raise outside in the sunshine
Tommy's Crab Salad

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{EASY} BBQ MEXICAN CHICKEN

Gourmet dinners are such the treat, but I refuse to be in the kitchen for too long when the sun is out! Here is a fancy schmanzy dinner to serve your family or if you are having company {or both!}...and nobody will ever know you weren't slaving all day in a HOT kitchen!

Menu:
Lemonade with fresh lime and mint
Chips and Salsa if you want
Corn on the Cob
Green Salad...because you need your GREENS!
BBQ Mexican Chicken

What is your favorite "go to" dinner when it is HOT? Going out does NOT count! :)



{EASY} BBQ MEXICAN CHICKEN
adapted from a fancy schmanzy restaurant
{on a date night with MR. PEARSON}

Soak 6 chicken breasts in salt water overnight.

Rinse until water runs clear.

Place chicken in crockpot with 1 bottle Trader Joe’s Bold and Smoky Kansas City Style BBQ Sauce

1 cup Good Seasons Italian Dressing {prepared} or your favorite Italian Dressing
Crockpot chicken on low for 6-8 hrs.

Put on serving platter.

Put the following on top of each chicken breast:

Salsa

Daisy Sour Cream

Shredded Pepper Jack Cheese

Sliced Green Onions

Sliced Olives

Sliced Avocado



shared with: comfy in the kitchen

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{mini} pizza

It has been so much fun doing a {mini} week. I think I have become a bit obsessed. There are so many more fun things to do with little things! Oh well. :)



YAY! It's Friday! Generally speaking, that means pizza night at the Pearson Home. We love it. The kids love it. Friends love it. It is perfect, because if somebody doesn't like something, it doesn't have to be piled on top.

Well, sometimes it is NOT convenient to make the dough or to get out the Roulpat and rolling pin even if you cheated and bought dough from Trader Joes or your local Pizza shop.

SOOO, we are going to do it the easy, no mess way, okay?

Here is what you need:
English muffins {without HFCS, PLEASE!}
Chef Boyardee Pizza Sauce
Shredded cheese...I am using leftover cheese and olives from taco night when the kids shredded lotsa cheese....
and whatever toppings you wish for!

Here is what you do:

Split English muffins
Place on SILPAT
Top with sauce and spread with spoon
Cover with cheese
Garnish with toppings

Bake at 425 for at least 10 minutes or until nice and toasty and golden brown.

Easy Menu:
Mini Pizza
Carrot and celery sticks and apples
Hanes or HOT LIPS SODA POP...it's Friday! You all deserve a little treat.

P.S. This is fun for little ones. They can have a lot of fun making faces with olives, cut pepperoni etc. They love to help and they are more apt to eat it when they "make their own". It is awesome to teach them to think of others as well. Maybe they can make one for YOU. Imagine how proud they will be to know you are liking something they made just for YOU.


NEXT WEEK: Chores 4 Children and summer routine ideas {thank you, Michelle and Carolyn for the gentle reminders.} Be thinking so you can share YOUR ideas. I'm tired of my own!

Happy Friday! xoxo

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{mini} Make and Take...Lunch for One

What is not to love about taking a litttle lunch to a friend. If you have leftovers, it is not a bad thing to share. Half the time it tastes better the second day anyway.

I just love this mini stainless steel Asian lunch box. They can be purchased at New Seasons market, Cost Plus World Market or online at Pearl River.

Last night we had a picnic dinner...and since I had leftovers, I am taking them to two people. It is perfect. I get the chance to drop it off and chat for a minute or two or three...and they don't have to think about what to make for lunch.

The tag is recycled from a new shirt. I just stamped a piece of scrap paper and glued it on top of the price tag and scrunched it a bit since the tag was already crumpled up!

Last night's picnic menu:

Asian Noodle Salad with three side sauces: soy sauce, homemade peanut sauce, Sriracha
Fresh Strawberries {I left in the fridge!}
Newman's Own Lemonade with fresh mint and slices of lemon
Chocolate Cheesecake tarts

One of the friends brought pb and j's for the kids and the other friend brought an assortment of chips. Simple, nutritious and so much fun to get together!

A VERY EASY luncheon idea:

The host can provide the cooked and chilled noodles. The guests can bring Quart size Ziploc bags with toppings. Here are a few examples: chopped cilantro, shredded carrots, baby spinach, tiny slices of Mexican limes, chopped red peppers, chopped purple cabbage, baby mandarins, craisins etc.. Set out side sauces and you have a simple nutritious lunch that can be pulled off at the last minute.

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