Made White Chicken Chili for my family today.  It is such an easy crockpot recipe, I can't help but share it!

White Chicken Chili 

4 boneless skinless chicken breasts
2 bottles (16 ounce each) Pace picante sauce (I used mild but they had
medium too)
4 cans great northern beans, undrained
1 tsp cumin

Layer chicken breast, then picante sauce, then beans in crock pot. Cook on low 6 - 8
hours. don't stir or beans will get mushy. Shred chicken with 2 forks when done.
top with whatever you like (I did shredded monterey jack cheese, cilantro,
avocado, hot sauce)

Celebrate Russell Wilson Day

Mason's school had a big day today. 

They had a Celebrate Russell Wilson Day! 

They got to wear athletic clothing to school.  

They celebrated the fact that a Collegiate Graduate is a very 

successful Rookie Quarterback for the Seattle Seahawks 

and helped the team win the Wild Card playoffs last weekend!

This is not actually his class, but Bryna took it and I liked the fact that there was a photo 

of the kids dressed up, the decorations displayed and the cakes that were served. 

Ukrop's sent over 50 decorated cakes for the Lower School to enjoy after lunch.

We decided that Mason could be excited for Russell and the Seahawks up until the point where they play the Green Bay Packers.  Then he has to go back to supporting the Packers!

Salmon Baked in Foil on the Food Network

My next door neighbor Carrie told me about this recipe!  Yum, Yum!

Salmon Baked in Foil on the Food Network

A Life Unprocessed: Roasted Asparagus With Mushrooms & Bacon

A Life Unprocessed: Roasted Asparagus With Mushrooms & Bacon: This super quick, healthy, grain free dinner is so tasty, and smells amazing while it's roasting. I've been making it a couple of times...

Just found out Mason Jr has several food sensitivities including dairy, casein, eggs, almonds and mustard seed.  So off to the internet and multiple allergy-free cookbooks for ideas.  Bugging friends who already live with these food allergies.  Exploring local grocery stores with a more discerning eye. And planning our strategies to make this as smooth a transition as possible.

We have logged in miles on the Chesapeake Bay already since Memorial Day weekend.  It has been a great beginning to Summer 2012.  Memorial Day weekend we did a sunset boat ride up the Piankatank River on Friday night.  Then on Sunday we went by boat over to the Potomac River and the Caravati cottage in Edwardsville.  This weekend we went down Saturday morning to Norfolk for Opsail.

Quite A Wonderful Trip To England We Had

I will be posting photos of our England trip soon! I had to change the background to match. Then we had to weed through all the hundreds of photos. It has taken me longer than I meant it to - but life was busy when we got back from Spring Break.

Marinated Greek-Style Pasta

I made this recipe this evening. Can't wait to try it at lunch tomorrow too!

This big-batch salad is great for parties. Leftovers are perfect for next-day lunches straight from the fridge.

Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

• YIELD: Makes 14 to 16 servings
• HANDS-ON:30 Minutes
• TOTAL:2 Hours, 40 Minutes
• COURSE: Main Dishes, Salads

Ingredients

• 1 (16-oz.) package orecchiette*
• 1/2 pound hard salami slices, cut into strips
• 1/4 pound assorted deli olives, pitted, drained, and cut in half
• 1 (7-oz.) jar roasted red bell peppers, drained and chopped
• 6 pepperoncini salad peppers, cut in half lengthwise
• 1/2 English cucumber, thinly sliced into half moons
• 1 1/2 cups bottled Greek vinaigrette with feta, divided
• 1 pt. grape tomatoes, cut in half
• 1/4 cup firmly packed fresh flat-leaf parsley leaves
• 4 ounces feta cheese, crumbled

Preparation

1. Cook pasta according to package directions; drain. Rinse with cold running water.

2. Toss together pasta, salami, and next 4 ingredients. Add 1 cup vinaigrette, and toss to coat. Cover and chill 2 to 24 hours.

3. Toss in tomatoes, parsley, and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta cheese.

*Penne pasta may be substituted.

Southern Living MARCH 2012

Lent Started Today!

click to get More Ash Wednesday Comments & Graphics

My Food Co-Op

I belong to Fall Line Farms Food Co-Op and I love it. We have belonged for two summers and this year I have kept up with it over the winter.

I like this plan because they have more to offer than just vegetables that are ripe each month. They have fruits, meats, cheeses, prepared foods, pastas and lots more. You pay a registration fee for the year, then you buy as needed each week. Some weeks I know I won't have the chance to get by for pick up or will be out of town and I don't get anything.

You have from Friday night to Monday to order. Then you pick up the food on Thursday afternoons.

If you want more information, let me know. I can even get you a list of vendors.

Chocolate Chip Meringues

2 egg whites, room temperature

1/4 teaspoon salt

1/8 teaspoon cream of tartar

1 teaspoon vanilla

3/4 cup regular or superfine sugar (I use a bit less — 1/2 cup — they’re plenty sweet)

6 ounces chocolate chips, miniature chips or finely diced semi or bittersweet chocolate

1/4 chopped pecans or walnuts, toasted first is even tastier.

Preheat oven to 300°F.
Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.

Note: There are two approaches to baking meringues. This shorter cooking time at a higher temperature yields a cookie with a crackly, crumbly exterior and an almost hollow center. A more traditional approach is a longer baking time, 200 degrees for 1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and firm to the touch. They will be more soft and fluffy, like miniature pavlovas.

Fasolakia (Greek Stewed String Beans)

I found this recipe on a food blog called "Please, DON'T pass the salt!" and gave it a try. It was great! They say the recipe below is the old family recipe and then they make notations as to how to make it low-sodium.

A flavorsome combination of green beans stewed in a tasty tomato sauce. Simple, healthful, and delicious. A wonderful holiday alternative to the usual cream soup based green bean casseroles.

2 pounds string beans, fresh or frozen
2 onions, chopped
2 – 4 cloves garlic, minced
½ cup olive oil (I use about 1/4 cup now)
1 - 8 ounce can (no salt added) tomato sauce
¼ - ½ cup fresh parsley, chopped (I used 2 tbsp. dried parsley)
1-2 teaspoons mint (I used 1 tsp. each of dried mint, oregano, & dill)
2 potatoes, peeled and cut in 1-2 inch chunks (any kind of potato will work)
2 carrots, sliced
1 cup water or low sodium broth (I used low sodium chicken broth)
2 teaspoons salt (I omitted)
Pepper to taste

In Dutch oven, sauté onion lightly in olive oil. Add tomato sauce, string beans, and remaining ingredients. Cover and simmer over medium heat for about 60 minutes or until all vegetables are tender. Check after 30 minutes; add more water or broth if necessary. Serve hot or room temperature.

Fondue for us

We celebrated our 13th wedding anniversary last Sunday night.  We decided to take Mason Jr with us to one of our favorite places - The Melting Pot.  It was his first fondue restaurant experience.  Here are a few photos!

Pop-Up Muffins

We made these pop-up muffins this morning. They are as simple and delicious as the chef states! I used Gluten-Free Flour to start experimenting for myself.
We served them at breakfast with syrup and powdered sugar. Then after lunch I tried a couple warmed with nutella. Oh, I can see a bad habit developing! My sweet tooth is on a roll!

-source: Good Life Eats (link) is in title.

Tomatoes with crushed croutons

Doesn't this sound amazing! This recipe is from one of my bookmarked favorite food blogs - Smitten Kitchen.

Re-Posting

So my latest technique on posts is reposting of others great recipes!

Karina's Grilled Vegetable Pasta Salad

Karina's Grilled Vegetable Pasta Salad

A Few Favorite Side Dishes

Black Beans and Yellow Rice
________________________________________

1 package Saffron rice
1 can progresso black beans
1 tomato, diced
1 sweet onion, diced
1 green pepper, diced

• Open can of beans and drain most of liquid out.

• Cook saffron rice according to directions. Put in bottom of 9 x 13 pyrex after fully cooking.

• Heat up beans until hot. Layer on top of rice.

• Sprinkle fresh veggies on top.

• Season with any of the following: Cajun, Creole, greek, cumin, red pepper, or try your own creation.


- Serves 4. Can be made ahead and reheated.

- Source: Cari Shannon

-----------------------------------------------------------------------------

Nell's Ramen Noodle Salad
________________________________________

1 Bag of shredded Coleslaw (or shred a head of cabbage)
1 bunch green onion chopped
1 green bell pepper
1 pkg slivered almonds
3 Tbsp sesame seeds
1 pkg chicken flavored ramen noodles

DRESSING:
3 Tbsp sugar
1/3 cup salad oil
¼ rice vinegar
½ tsp pepper
1 ½ Tbsp dijon mustard
the chicken flavoring from the noodles

• Combine slaw, onion and pepper. Add dressing and refrigerate for a few hours.

• Toast the almonds and sesame seeds on cookie sheet at 325°...watch carefully...there is a fine line between toasted and BURNED!

• **BEFORE OPENING PACKAGE OF RAMEN NOODLES...crunch up inside package...that way the noodles are all nice and broken and you haven't made too much of a mess!

• Just before serving add the broken noodles, almonds and seeds. Toss and serve.


-source: Nell Smith

Crab Cakes with Lemon Dill Sauce

I recently heard that the crabs have become more abundant in the Chesapeake Bay this year. So I am already getting my mouthwatering recipes together. Here is a favorite that my cousin Leanne first shared with us.

1 Tablespoon butter
1 green onion, finely chopped
1 clove garlic, pressed
2 Tablespoons red bell pepper, finely chopped
Cayenne pepper to taste
3 Tablespoons heavy cream
1 Tablespoon Dijon mustard
1 egg
½ teaspoon minced parsley
½ cup bread crumbs
1 pound white or claw crab meat, picked through for shells

Topping:
½ cup bread crumbs
¼ cup grated parm cheese
2 Tablespoons oil
2 Tablespoons butter

Saute onion, garlic and bell pepper in butter until pepper is limp, about 3 minutes. Add cayenne, cream and mustard. Mix well. Add egg, parsley and bread crumbs. Mix well. Gently fold in crab.
Form into 8 patties, about ½ inch thick. Combine bread crumbs and parm cheese. Pat topping onto both sides of patties. Refrigerate until firm, about 2 hours.
Combine oil and butter in heavy-bottomed or electric skillet. Saute crab cakes in hot oil/butter mixture for about 3 minutes on each side. Or, place patties on cookie sheet. Dribble with oil and butter mixture. Bake at 400 degrees for 7-10 minutes.
Serve with lemon dill sauce.
Makes 8.



Lemon Dill Sauce

1 cup mayonnaise
¼ cup buttermilk
2 Tablespoons chopped fresh dill (a must)
1 Tablespoon minced parsley
2 teaspoons lemon juice
1 Tablespoon grated lemon peel
1 small garlic clove, minced

Combine ingredients. Chill. Mixture will thicken as it chills. Place a dollop beside crab cakes. Pass extra sauce.

Caramelized Corn with Tomatoes and Bacon

serves 2-4
3 strips of bacon
3 ears of fresh corn
1/4 cup of finely chopped red onion
pinch of sugar
2 perfectly ripe tomatoes
several fresh basil leaves, shredded or about 1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
Cut the bacon into 2 inch pieces and fry in a large skillet over meduim-low heat. As the bacon gently cooks, cut the kernels off the corn and chop the onion.
When the bacon has crisped, remove from the pan with a tongs and drain on paper towels or newspaper. Leave the fat in the pan and the heat turned down medium-low. Add the onion and sauté for about one minute and then add the corn. Sprinkle on the sugar and stir gently. If the pan seems to dry, you can add up to 1 tablespoon of butter but be careful, you don't want the dish to get greasy.
Keep an eye on things, stirring and scraping the bottom of the pan, until the corn starts to turn golden brown and smells caramelized. Remove the pan from the heat and stir in the herbs. Let cool slightly.
Meanwhile, chop the tomatoes into large chunks and place in a serving bowl. When the corn is no longer hot, add to the tomatoes and the reserved bacon and toss gently. Taste for salt and pepper and serve.

-source: http://www.thekitchn.com/thekitchn/ingredients-vegetables/recipe-caramelized-corn-with-tomatoes-and-bacon--126077