November in Texas

We sat outside tonight at our new picnic table (thank you Grandma) on our patio and had homemade bean soup for dinner. I hate the hot Texas summers but I absolutely love our fall and winter seasons. It was about 65 degrees outside. We all had on short sleeves, except Amanda, and the soup was just enough to keep us warm. After we ate Adam pushed Olivia on her swing and I sat there thinking...life is good.

Bean Soup

2 cans pinto beans

1 can black beans

1 can kidney beans

1 can diced tomatoes

1/2 onion sauteed

1/2 cup cilantro chopped (I like more, add as much as you like!)

3 slices of bacon cooked and chopped

dash of garlic powder

salt & pepper to taste

*I also add 3 tbsp Pinto Bean Seasoning made by Fiesta Brand Seasonings

Combine all ingredients and bring to a boil. Simmer for 30 minutes.

Great with corn bread!

Tornados and Enchiladas

Last night we had several tornado's touch down in the Georgetown, Round Rock, Cedar Park, and Austin areas. Adam studied meteorology in school and loves to watch the weather. I completely trust him when he says we do or don't need to take shelter in a closet. At about 8:45-ish, the news person said a tornado had been spotted just a few miles from where we live at a major intersection. Between the lightening and thunder and Olivia FREAKING out, we decided to get in the closet. I took some pictures, but Adam threatened me about putting his photo on the blog or on Face Book, so these are just of the girls.




Luckily, there was no tornado at our house and no major damage. We got quite a bit of hail and our patio is covered in leaves, but nothing more than that. Thank Goodness!

*****

On another note, I have to share the most amazing recipe. We had an big tub of mushrooms that we needed to use and Adam suggested Spinach and Mushroom Enchiladas. I went through quite a few recipes on the internet until I came across the one that I am about to share. It is from RecipeBazaar.com, but I so wish it was from me! These are so wonderful and probably better than any that I have had in a restaurant. If you try these, you will not be disappointed. ***I substituted the white wine with vinegar and used low fat sour cream and low fat margarine and these were still excellent!



Ingredients
12 corn tortillas or flour tortillas
1 1/2 cups Monterrey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped

SAUCE
1/4 cup lime juice or wine
3/4 cup water
season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream

Directions
1. Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
2. Remove half of the mushroom mixture and set aside, reserving for the sauce.
3. Add wine and cook for 2 minutes more.
4. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
5. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
6. Preheat oven to 350°F
7. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
8. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
9. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

**If you decide to try these, leave me a comment and let me know what you thought. Enjoy!

BYE BYE Michael and Yummy Recipes

So, just as I, and all of America, suspected, Michael Sarver went home tonight on Idol. The truth is, he is not a bad singer. He just isn't as good as some of the other guys. Oh well! At least he gets to go home to his 2 adorable kids and will probably make some money on the tour!

****

Now, about the recipes...

I have tried 2 recipes from Kelly's Recipe Blog (Kelly's Korner) in the last week: The Swiss Chicken and The Poppyseed Chicken.

Oh My Goodness...(in Kelly's cute southern accent!)

The swiss chicken is really good. I served it with cranberry sauce and green beans. Delish!

The poppyseed chicken (which I have never had before last night, even though Kelly says it's a common dish) is the best ever! Adam says that it's his new favorite food. We had it for dinner last night and Olivia and I had it for lunch today. I still don't know how to insert links...(Amy, can you help me?) but the website is listed below. I highly recommend both. Now I have to try the artichoke chicken she posted this week!

Happy Eating!

http://kellyskornerrecipes.blogspot.com

All In A Day's Work

I was feeling crafty today and a little like Paula Dean! I started the day with Adam's favorite sausage and cheese biscuits. I didn't get a photo, but they are easy to make.

Adam's Sausage and Cheese Christmas Biscuits

1 package of Jimmy Dean ground sausage (We prefer the spicy!)
1 bag of shredded cheddar cheese
Bisquick (Use the recipe for 1 batch of biscuits)

*I like to add a little garlic powder and dried chives too!)

Mix the biscuit mix per the directions on the box. Cook the sausage and make into little ground pieces. Fold the sausage into the mix. Pour in cheese and fold into mixture. Add garlic and chives if you prefer. Roll into balls and place on a cookie sheet. Cook for 17-20 minutes on 350. Remaining mixture can be made into balls and frozen. Take a couple out and bake at 350 for 30 minutes anyday!


My first craft was another wine bottle with Christmas lights. This one is for a friend. I used a merlot bottle this time. It turned out cute.


My second craft was this wreath. Adam came home and said "Oh great! You spent $80.00 on another wreath!" I can't believe that he didn't recognize our leftover Christmas ornaments and greenery! It was 100% free. I used things that I found around the house! Now that is what I call "crafty!"



Every Christmas my mom would make these little butter jewel cookies. Her Nenaw Berdie used to make them every Christmas and she carried on the tradition. They have never been my favorite. I don't dislike them, but I prefer something with chocolate. I took out a little recipe book she made me a few years ago and decided to make some little butter jewels of my own. I don't know if I was just missing out all these years or if my cookies have been touched by an angel, but they are soooo good!!! I can't believe that I haven't really enjoyed one until now!

Nenaw Berdie's Butter Jewel Cookies

3/4 lbs butter or 2 sticks of butter and 1 stick margarine
1 cup sugar
2 egg yolks
4 cups flour
pinch of salt
1/2 tsp vanilla
jelly (Flavor of your choice--I used grape. Yum!)

Cream butter and sugar. Add 1 egg yolk at a time to the mix and continue to cream. Stir in 1/2 cup of flour at a time. Add a pinch of salt and vanilla. Roll dough into balls by teaspoon full. Put on cookie sheet and put thumbprint into each cookie. Add a small amount of jelly into thumbprint. Bake a 350 until golden brown on the bottom.



Since I do prefer chocolate, I made some toffee/chocolate chip brownies. Another delicious treat. All you have to do for these is buy a box of reqular brownie mix and follow the directions on the box. After you have your batter made, just add 1/2 cup Heath Toffee bits and 1 cup of Nestle Semi-Sweet Chocolate Chips. These brownies are so gooey and delish!

I also made a Loaded Baked Potato Lasagna. It was so good, but very fattening I'm sure. I got the recipe from Paula Dean's Nov/Dec 2008 magazine. I would post the recipe but it takes 2 full pages in the magazine and took about 2 hours of preparation. It was rich, creamy, and totally worth it!

As I type, I have a red velvet bunt cake in the oven and homemade cream cheese icing ready to drizzle. I seem to go from one obsession to another. Adam likes the baking much better than the shopping. I am still undecided!

P.S. It is drizzling outside and freezing cold! In Texas. I love it!

Martha Shingleton? Lauren Stewart?

I got a little crazy last night and decided to make several recipes out of a new cookbook that I picked up at HEB last week. (Taste of Home Comfort Food Diet Cookbook) I made pumpkin pancakes, strawberry crepes, sesame shrimp stir fry, and THE BEST EGG SALAD. (All made with low-fat, low-cal substitutes) I have never been a huge egg salad fan but I thought that I would give it a try. It sounded good last night. I was bored without American Idol on T.V. I am channeling Easter or something. Anyway, I am going to have to put a padlock on the fridge to keep Adam out. As I explained to Adam this morning (while he was scarfing an egg salad sandwich), it is only low-fat if you watch your portion size. The small little bowl is supposed to make 6 servings. In "Adam World," the bowl was one portion...for him.

Even if you are not an egg salad fan, I would suggest giving this one a try. You won't be disappointed.

Special Egg Salad
(shout out to Judy Nissen who submitted the recipe to the above mentioned cookbook)

3 oz. reduced fat or fat free cream cheese (*This is the key, I think!)
1/4 c. fat free mayo
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 hard boiled eggs, chopped

Beat the cream cheese until smooth. Mix in mayo, sugar, onion powder, garlic powder, salt & pepper. Fold in eggs. Cover and refrigerate for 1 hour. Serve on toast, crackers, etc...