Lemony Kale Pasta

Always looking for a way to incorporate different veggies and greens into our meals, I stumbled across this on Annie's blog and had to make it. SO GOOD. Hubs wasn't a huge fan of the kale, but I can sub in spinach next time and it will be just as good!

Lemony Kale Pasta
as seen on Annie's Eats

Ingredients:
For the dressing:
2 cloves garlic, peeled
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste

For the pasta:
1 lb. whole grain pasta, such as penne
1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed
Lemon slices, for garnish
Additional Parmesan, for serving

Directions:
Bring a large pot of water to boil for the pasta.  Meanwhile, make the dressing.  Mince the garlic cloves.  Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife.  Transfer the garlic paste to a small bowl.  Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper.  Whisk together until well combined.

Cook the pasta in the boiling water according to the package directions.  Chop the kale into ½-inch ribbons.  Add the kale to a large bowl and toss with the dressing to coat well.  When the pasta is finished, drain well and let cool a minute or two.  Toss the pasta with the kale and dressing until well coated.  Serve with sliced lemon and additional Parmesan as desired.

Book Review: Thirteen Reasons Why

This year, Jamie and I were in a mother/daughter book club together at her school and we read several excellent Young Adult novels. And because I am on summer break and because I have more time to blog, I am going to be reviewing these as well as some of my other summer reads! Without further ado, here is the first:

Thirteen Reasons Why by Jay Asher

from Goodreads: Jay Asher's brilliant first novel is a moving, highly original story that focuses on a set of audiotapes made by a girl before she committed suicide, and which explain to 13 people the reasons why she decided to end her life. Told in a highly effective duel narrative -- alternating between the girl s voice and the thoughts of a boy who is listening -- this honest, poignant story reveals how other people's actions shape, and by extension can ruin, an individual's faith in people. Intensely powerful and painfully real, Thirteen Reasons Why reveals how brutal high school can be, the consequences of spreading rumors, and the lasting effects of suicide on those left behind


I absolutely, 100% adored this book.   This book appeals to young readers because it is told from both the male and female perspective.  The audiotapes made by Hannah take us through the events leading up to her suicide and what led to her death.  The male reader is drawn in because the narrator is Clay, a boy who crossed paths with Hannah and is unaware of what role he played in her death and how he has the tapes.  I think this should be a required reading for all eighth/ninth graders to show the impact of how YOUR ACTIONS and WHAT YOU SAY can impact others.  Even things that you don't think are a big deal...well, to others they might be.  Might be such a huge, enormous deal that it effects them in ways that will forever scar them.  


I think this book meant so much to me because this year, I lost a student to suicide.  I was close to his sister, knew his parents, had him in my Honors class last year.  And suddenly, he was gone.  Life is short and what we say or do impacts those around us.  Thirteen Reasons Why shows those young adults that we must be accountable for our actions, no matter the consequence.

Menu Planning Monday

Ah, another week.  I am a true lover of menu planning and this week, although I am really sad the girls are leaving to go to their mom's for a month, I am trying out some new recipes for the hubs and myself. Here is what is on the menu for this week:

Sunday: Coca Cola Slow Cooker ribs, mac and cheese, green beans
Monday: Dorito Casserole (their request)
Tuesday: I am pretty sure it will just be me, so a Boca Spicy Chik'n Patty and sweet potato fries
Wednesday: Burgers, beans, salad
Thursday: Chicken gyros, corn on the cob, cous cous
Friday: Out to eat (we have a giftcard and a coupon for Outback, so probably going there)
Saturday: Pecan-crusted tuna with a mustard dill sauce and yet to be determined side dishes.

What is on your menu this week?  Link up at OrgJunkie to see what we are all cooking!

Strawberry Scones

I have had these bookmarked forever, since I saw them on the now non-existent Good Things Catered blog (Katie, I miss you). When I was perusing Annie's scone recipes (she has a TON), I found these and remembered how long I have wanted to make them. I had a bunch of yummy berries so went for it. I did follow her instructions on flash-freezing, and I ate then throughout the week. We popped the rest of them in the oven for breakfast on Father's Day when the girls came home and they got rave reviews from everyone. Light and fluffy and delicious, but not too sweet. Everything a scone should be!

Strawberry Scones
As seen on Annie's Eats

Ingredients:
1 large egg
¼ cup plain or vanilla yogurt
½ cup milk
1 tsp. orange or lemon zest
2¼ cups all-purpose flour
¼ cup sugar, plus more for sprinkling
1 tbsp. baking powder
½ tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 heaping cup diced fresh strawberries

Directions:
-In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside.  In the bowl of a food processor combine the flour, sugar, baking powder, and salt.  Pulse briefly to blend.  Add the butter pieces to the bowl with the dry ingredients and pulse several times to cut the butter into the flour, until the largest butter pieces are the size of small peas.  (Logan was sleeping so I just used a pastry cutter and it worked out just fine.)  Transfer the mixture to a large mixing bowl.

-Add the strawberries to the flour mixture and toss to coat.  Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed.  Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.  (Only if absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.  I DID NOT have to do this.)

-Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter.  I needed to sprinkle flour on my hands to work the dough.   Sprinkle lightly with additional sugar.  Slice the disc into 8 wedges.

-To bake the scones, preheat the oven to 425˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes.  Let cool a few minutes before serving.

-To freeze, transfer the baking sheet with the shaped scones to the freezer and let them chill until they are firm, 30-60 minutes.  Wrap the scones individually and store in a freezer-safe bag until ready to bake.  Bake as originally indicated, adding a few minutes to the baking time (usually about 18-20 minutes for me.)

Coconut Rice

C is not a huge coconut fan, so I was a little apprehensive when I decided to make this side dish when we were having pineapple and chicken kabobs for dinner. The smell? Amazing. And the taste? Just a hint of coconut with a slight cinnamon undertone. And C LOVED it. So even if you are not a huge coconut fan, you can't go wrong with this dish.

Coconut Rice
As seen on Branny Boils Over, from Epicurious

Ingredients
2 C long grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt

Directions
-Rinse rice in sieve under cold water and drain thoroughly
-Melt butter in 2-3 quart saucepan over medium to high heat.  Add rice and cook, stirring constantly until rice becomes opaque, about 3 minutes.
-Stir in coconut milk, water, cinnamon stick, and salt and bring to a boil.
-Reduce heat to low, simmer covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes.  Remove cinnamon stick and fluff with a fork.

Father's Day Cook Out

For Father's Day, we wanted to celebrate with our families and try out C's smoker at the same time. We bought some pork butts, gave them a good dry rub (that sounds dirty), and tossed them on the smoker in the morning. We served them with some cheesy potatoes, pasta and fruit salad, and lots of dessert, followed by some s'mores! I only got a few pictures of the set-up, but it was an excellent afternoon and evening and we had beautiful weather!

 We kept the Exersaucer outside so Logan could be entertained.  Pointless, because everyone pretty much held him the entire time.

 We spent a lot of time deciding on what Logan should wear for the picnic.  He had no Daddy or Grandpa themed shirts or outfits with shorts, so we went with this.  And Chuck wanted to match.  Here are my boys, posing as twins:

 

Me and my little man, who was refusing to look at the camera:

Menu Planning Monday

Another week!  Since we entertained on Saturday (more on that later this week), we were over our food budget, but starting NEXT weekend when I grocery shop, I am going to try something new with shopping and budgeting, so we will see how that goes.  Anyway, here is our menu for this week (the last week the girls are with us before they are gone for a month in Florida with their mom!):

Sunday: All sorts of yummy leftovers from Saturday
Monday: Chicken puffs, green beans, herb and butter rice
Tuesday: Artichoke and tomato pasta
Wednesday: BLTs and baked fries
Thursday: Clean out the Pantry day!  We will be eating whatever we can find!
Friday: C goes out of town and I am hoping the girls and I can go to dinner and a movie if I can find a sitter
Saturday: Breakfast sammies and hashbrowns

Link up at OrgJunkie to see what everyone has on their menus this week!

Cheeseburger Tart

This was really yummy, but the family and I decided it tasted more like a taco tart than a cheeseburger tart. We just didn't think it had a "cheeseburger" feel to it. Perhaps because I used shredded instead of sliced cheese like the original recipe called for...who knows. Whatever the case, still very yummy!

Cheeseburger Tart
adapted from Wilton
Serves 6-8

Ingredients:
One 9-inch refrigerated pie crust
1 lb ground beef
1/2 C chopped onion
1/2 tsp each garlic powder, onion powder, and seasoned salt
1/2 tsp salt
1/4 tsp black pepper
1 (15.5 oz) can Sloppy Joe sauce
1 can corn, drained (I used 1 C frozen)
1/4 C sliced black olives (the tiny can), drained
8 slices medium sharp cheddar cheese (I used 2 C mild shredded cheddar)
Paprika
Red and yellow bell peppers, optional

Directions:
-Preheat oven to 350. Lightly spray bottom of an 11-inch tart pan with vegetable spray. Roll out piecrust to 12-inches. Press crust into bottom and sides of tart pan; trim edges. USE PIE WEIGHTS. I did not and the bottom puffed up. Bake 12-15 minutes or until light golden brown. Remove from heat and cool.
-In medium skillet, brown ground beef with onion over medium heat 8-10 minutes or until beef is no longer pink; drain far. Add seasonings, sauce, corn and olives to beef mixture. Place four slices of cheese on bottom of crust. Add filling and top with remaining cheese. Sprinkle with paprika. Bake 15-20 minutes or until heated through and cheese is melted.
-Garnish with slices of red or yellow pepper.

Garden Progress

Our green beans sprouted!  I am so excited that something FROM A SEED came up THROUGH OUR DIRT!!  YAY!!! 

We have had some BRUTALLY hot temperatures lately, but it finally cooled down a smidge and has been sporadically raining throughout the day and evening hours (which means I don't have to water anything).  I am seeing lots of new growth on the plants and am (im)patiently waiting for flowers on the cucumber and zucchini plants. 

Semi Wordless Wednesday

"Hm.  This green stuff looks tasty."

Quick Tip: Freezing Meat with Marinade

When I made these delish pork chops, I was in the midst of doing much of my weekly cooking prep on the weekends. I wanted to make sure my chops had enough time to marinate and that I would NOT forget to get everything going the night before.

Here is my quick tip: Get your marinade ready to go, put the meat in a freezer bag and add the marinade. Pop right in to the freezer. Take out the night before and put in the fridge and the meat marinates while defrosting!

Menu Planning Monday

 

Another week!  It is my first full week on break and the girls are with their mom, so I will be making some different recipes this week to share with you!

Monday: Not sure...I am going shopping in the morning, so I am trying to find something different to make.

Tuesday: Chicken and pineapple kabobs, coconut rice, grilled zucchini

Wednesday: Broccoli and carrot orzo with salad

Thursday: I will be OOT for the NKOTBSB concert!!

Friday:

Saturday: Father's Day Cookout: Smoked pulled pork sammies, cheesy potatoes, and whatever anyone else brings!

Sunday: Marinated flank steak, corn on the cob, potato packets

Link up at OrgJunkie!

Easy Peanut Butter and Chocolate Chip Cookies

Seriously, these cookies COULD NOT be any easier. I plan on tweaking them again and trying a PB&J cookie.
Easy PB and Chocolate Chip Cookies
Adapted from Food.com

Ingredients:
1 C Peanut Butter (I used creamy but will used chunky next time!)
1 C sugar
1 egg
1 tsp vanilla extract
1/2 C semi-sweet chocolate chips

Directions:
-Preheat oven to 350.
=Blend all ingredients until smooth. Add chips.
-Drop by teaspoons and roll in sugar. Place on parchment-lined baking sheet. Press with fork in one direction and then again in opposite direction. Bake for 10 minutes.

Weekend Planning

Another weekend and back to weekend planning now that I am on summer break!  WOOT!  Anyway, here is what is on the docket for this weekend (on top of all of our regular cleaning and tending lawn and garden):

Friday:

• Target to pick up new comforter and start weekly shopping
• Balance checkbook and organize mail
• Iron and put away Logan's clothes (Dude, those little plaid shorts?  Wrinkly as hell out of the dryer)
• Make grocery list and menu for this week (just me and C....girls go to their mom's for the week)
• Laundry
• Mop laundry room and kitchen
• Perhaps stop at local rib cook off
• Price stuff for last minute send-off to a friend's garage sale

Saturday:

• Clean master BR
• Dust and vacuum bedrooms; vacuum hallway and stairs
•  Stop at aforementioned garage sale to see how it is going
• Work Relay for Life booth at rib cook-off
• I really would like to squeeze in a pedicure; I have a gift card leftover from my birthday in November!

Sunday:

• Grocery shop
• Rib cook off again (possible?)
• Relax

What is on your agenda?  Any exciting DIY or outdoor projects?

Coca Cola Slow Cooker Ribs

Don't have the time (or a smoker) to smoke your own yummy ribs? Here is an easy recipe for the crockpot! I will definitely be making these again during the summer months!
Coca Cola Slow Cooker Ribs
Ingredients
3 lbs. country-style boneless ribs
1/2 C Coke
Salt, Pepper, Garlic Powder
BBQ Sauce of your choice (this time we used Open Pit because it was on sale)

Directions
-Season ribs with salt, pepper, and garlic powder. Layer in crock pot and add Coke to crock pot. Cook on low for 7 hours.
-Drain juice from ribs. Slather on the BBQ sauce and let cook on low for 30 more minutes.
-Serve with some yummy side dishes, such as some corn on the cob!
-Easily adaptable to serve more people!

Wordless Wednesday

Love of my life.

Logan's Half Birthday

Little man, how is it you are six months old? Seriously, WHERE HAS THE TIME GONE????

At your 6-month appointment, you weighed 16 lbs, 15.5 oz and were 25.5 inches long, with a head circumference of 17 inches. You are in the 50th percentile across the board. With eczema that is being aggravated by the heat :( Poor buddy. You are just moving into your 6-9 month clothing and are moving up to size 3 diapers. We have broken you of your swaddle cold-turkey because it was too darn hot and you kept breaking out of it.
The last month (well, two, since I didn't blog about your 5-month birthday) has gone by in a flash and you continue to amaze me daily. I feel as if your personality is truly blossoming now and you are such a flirt! You love to smile at people and it is a smile that lights up your entire face. And your giggle. Ridiculous. You love it when we tickle your sides or your neck and just LAUGH. It is contagious, and I think you laugh when you hear others laugh as well.



Last month, you found your voice and your feet. We seriously can not keep your feet out of your hands and your mouth now. And the squealing. Or screaming. Or screeching. You certainly want us to hear you and make your presence known constantly. I think you are beginning a tad bit of separation anxiety though, and cry if no one is paying attention to you. But, I will tell you what...you LOVE your Jumperoo. You are a crazy man in it and squeal and scream the entire time you bounce like mad.


For this photo shoot, I had a hard time getting a shot of you sitting up because you just wanted to reach forward to your feet. And then fall over. You are reaching out to our faces now, and have started grabbing noses and hair and lips. No kisses yet, but you kind of just open your mouth WIDE. You love bathtime but are starting to dislike having your clothes changed because you can't move around.

You don't like being on your tummy long because you can't move, but you DO scoot BACKWARDS in your crib. Speaking of that, you have become a belly sleeper from being a side sleeper. We are struggling at night still, and you wake up once to eat but sometimes you won't go back to sleep. We have started to let you fuss it out for naps and bedtime because you smile and think it is playtime. Definitely NOT a battle you are going to win, mister!

We made it through all of the Stage One purees, starting at your 4-month birthday, and now are on Stage Two. You have been eating cereal for breakfast, a fruit for lunch and a veggie for dinner, but we are bumping you down to only two meals because you don't seem as interested in your bottle as you once were and aren't eating them completely.

Speaking of which, bottles INSTANTLY put you to sleep, which causes you to fight us, especially at night. It can be exhausting.


Summer vacation starts for Mommy on Thursday and I just can't wait to spend the next 3 months being a stay-at-home mama!!

Menu Planning Monday

School's ALMOST out for summer! I can't wait to be on vacation and hanging out with my little man for two and a half months! Big things are happening this week, so here is our menu:

Sunday: Leftover day. We have a ton of stuff in the fridge and freezer, so we are eating that. I am protesting cooking :)
Monday: Chili dogs, chips, green beans
Tuesday: Burgers, potato packets, some sort of veggie
Wednesday: Salsa chicken, corn, cilantro lime rice
Thursday: Out to eat because J is graduating from the 8th grade!
Friday: Rib n Rock
Saturday: Probably Rib n Rock again; we are working a booth for our Relay for Life team

What's on your menu this week? Making use of that grill?? Eating lots of fresh fruit and veggies?? Link up at OrgJunkie.com

Garden: Done!

Last weekend, the hubs and I took Logan to Home Depot and Lowe's and another local garden place to buy the necessities for our small, beginner's garden. The little man was a happy camper on his first trip to the big boy stores (LOVE that plaid hat):

We have lots of wildlife in our backyard so had to buy the necessities to build a fence around it. C started digging the trench so we could put chicken wire several inches underneath the ground to prevent critters. As he started digging, all the horrible weather hit, so we had to put it off. Then, the trenches flooded.

We had to wait TWO WEEKS for the damn rain to stop and it to dry up.
I did everything I could to keep my plants alive. For the most part, I was successful.

FINALLY, today, we were able to put up the fence and plant!
We dug right into the ground and added some excellent soil that was from our woods. It was nice and dark because it was under all the leaves we drag back there in the fall. Our land used to be a farm and orchard, and our neighbor said her garden used to be out of control because the soil was so excellent.

Here we have banana peppers, eggplant, pickling cucumbers and bush cucumbers (and a little irrigation ditch because the other half seems to be slightly higher up):
Watermelon, jalapenos, butternut squash, zucchini, tomatoes, buttercrunch lettuce, broccoli, and the big blank space is for green beans from seed.
Now I am going to keep my fingers crossed that SOMETHING grows!!

Logan's 5 Month Pictures

I am a terrible Mommy blogger. I was so wrapped up in the show at the beginning of May that I never posted Logan's 5 month pictures and update. Because his half-birthday is on Tuesday, I wanted to post these so we can admire the adorableness.