Category Archives: Life from the Kitchen

Homemade Baby Food

I am starting to feed Michaela chunky food and she does really well with it.

Here’s my latest combination with pictures of the taste test.

Slow Cooker plain cooked chicken, steamed brown rice and butternut squash with just a touch of water. 100_1932

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She absolutely loved it.100_1930100_1927100_1929

 

 

 

 

 

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Chicken Quesadilla

Chicken Quesadilla has been one of our favorite things lately.
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We started getting them quite a bit at Taco Bell but then I was convinced I could make them at home just as easy. So we decided to get the stuff we didn’t already have in the house. We had just gotten some bell peppers, banana peppers and sweet peppers at the farmers market, which were cut and frozen, that would go good in them.
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So next day comes and I put frozen chicken in the crock pot to cook until it falls apart. I don’t put any seasoning on it because I fix a whole 3 pound bag that can be used throughout the week in different meal/recipes.
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In this particular meal, I used the McCormick Grill Mates Chipotle Pepper to season the chicken. I sauté’ the chicken and seasoning with an assortment of the peppers in a small skillet while at the same time in a larger skillet I heat one side of a tortilla then flip it over.
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I added cheese then topped with the sautéed chicken and peppers. Fold the Tortilla in half and toast lightly on both sides.
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To serve the yummy quesadillas, cut in triangles and serve with sour cream or guacamole, whichever your preference. Enjoy!

The gift of Blueberries

blackberries-387470My sister Christi stopped by a few days ago after having been to a farmers market. She generously shared some of her findings with us, although according to Jacob it was all for him. In addition to a lovely butternut squash, we were happy to receive some organic blueberries. Jacob immediately set about eating a few of them.

Jacob, Mickey and I discussed what we wanted to do with the blueberries. They aren’t one of our usual berry buys, opting more for strawberries. But we finally reached a decision. Pancakes. And at a later time, muffins. So, that would be our Sunday brunch.

100_1732Jacob loves to help me cook and I love for him to gain that life skill as well as safety training lessons on heat, cooking and being aware. So Sunday morning, standing on his step stool, Jacob helped to cook fresh blueberry pancakes, sausage and scrambled eggs.

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The results were wonderful! And we had fun too. Thanks to my sister for the gift of blueberries!

Island Fish Tacos

 

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We love this recipe!

Mickey and I came up with it together. We like to try different seasonings with different choices of meats. So when we saw Island Woodfire Grill, we had to try it. The first time we let it set for almost a week before we decided what to use it on. But now when we get it, we are lucky if it lasts more than that weekend.

So here it is…

Ingredients

1 pkg McCormick™ Grill Mates Island Woodfire Grill seasoning

1/4 c Vegetable oil

2 T water

2 T white or apple cider vinegar (I used white)

Tilapia thawed(I use 4-7 filets depending on how many servings needed)

Tortillas, we have tried flour, corn and wheat, and to be honest they are all good. It just depends on your preference.

1/2 1lb. bag Tri-color Coleslaw

Mayo or coleslaw mix (we use mayo because the seasoning is already so flavorful that you don’t really need anything else)

Cooking spray

 

Thaw individually wrapped Tilapia in a bowl of cold water for about 10 minutes.

Cut open packs and place filets in bowl to marinade.

Combine seasoning pack, oil, water and vinegar and whisk together then pour over filets.

I let them marinade for about 5-10 minutes.

100_1659Spray a skillet with the cooking spray and place on stove over medium heat.

Place filets in the heating skillet then cover with remaining marinade.

Cook for a short time (around 3 minutes) then flip each filet over and repeat. Filets should be white and flaky.

While the filets are cooking, mix the coleslaw with mayo to the consistency you would prefer. Personally, we like it a bit drier so we use about 1 tablespoon.

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Also, heat up the tortillas *optional* by wetting paper towels around tortillas and placing in microwave for 15-30 seconds depending on your microwave.

Finally, put together your tacos and enjoy!

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Zesty Italian Chicken with potatoes and carrots

 

This was a repeat meal. But I didn’t have the usual zesty herb packet that I’ve used before. So I decided to make my own spice marinade.

 

Spice marinade: Whisk together:

1/4 c. oil either vegetable or olive (I used Vegetable because it’s what I had on hand.)

1/4 c. apple cider vinegar

1/2 tsp dried Italian seasoning

1/4 tsp dried barbecue seasoning

Set aside.

In a baking/casserole dish, add the following:

Chicken breasts (I used 6 boneless, skinless and frozen)

3 large baking potatoes (washed and quartered, but I left the skins on)

1-1lb bag of baby carrots

Drizzle all the spice marinade on the chicken and veggies. Bake for about one hour at 425° F. Test chicken and carrots to make sure thoroughly cooked.

Not beautifully plated but great tasting.

Not beautifully plated but great tasting.