Simple Stories Clear Scraps Recipe Album

Hi everyone!  Today I want to share with you a little something I made for my son.  Like many of you my children are growing up and moving out.  Well, after a year on his own, cooking for himself, my son decided he really wanted some of our favorite family recipes written down so that he could recreate them.  (I guess he likes my cooking.  hee hee).  Anyway, Clear Scraps to the rescue.  With the Acyrlic Recipe Stand kit I was able to create a functional recipe book for him in no time.

The kit comes with a mixture of chipboard and acrylic pages.  I chose to use a chipboard page for the front cover as well as for the "favorite" recipe in each category.

I used some older Simple Stories papers and embellishments I had in my stash as well as a few custom stickers I made with my Cricut.

I really like the print and cut function on my Cricut and created these stickers out of printable vinyl, so they should be quite sturdy.

This Simple Stories line had lots of cute kitchen related items that were just perfect for this project.

Although, I do wonder if the album may be just a bit to "girly" for him.  lol

Some of the recipes I copied and pasted from the internet

while others I had to type up.

I also added some blank 4x6 pages to the kit so that I can continue to add recipes when he asks.

Needless to say the stand is getting a little thick.  But I know he will be eating well.

Hugs.

Thirsty Thursday

Hi everyone!  Wanted to share something a little different today...thinking of making it a regular blog feature.

Thirsty Thursday....What do you think?  I would share cocktail recipes (both with and without alcohol).

What brought this on?  Well, we have been redecorating the living room and the other day picked up a fun bar cart.  Of course, we had to equip it....lol  A few of our favorite libations right now.

So, how about a quick look at what we are drinking...

Cranberry Sparkler

• Generous Jigger of Square One Vodka - My new fave.....it's organic! and local!
• 1/2 ounce Fruitations Cranberry - Real fruit juice, no artificial, no GMO, no preservative so good.
• Club Soda - We made our own.

In a chilled glass filled with ice add Square One Vodka.  Next, add the Fruitations cranberry juice. Remember, this is super concentrated, a little goes a long way.  Finally. top with Club Soda and a lime.

Drink up!

Busy Blogging

Hi everyone!  Sorry I am a bit late today, but I have been crazy busy....doing what?  blogging everywhere but here!  lol

You can see a recent mini book made with coffee sleeves over on the Bind-it-All blog.  And a distress stain tutorial over at Ideas for Scrapbookers.

So, What do I have for you, here?  How about a project I did a few weeks ago for Bind-it-All, featuring the Display-it-All and of course, bound with my Bind-it-All and o-Wires.

I have had this fun recipe album from Melissa Frances in my stash for a while, just waiting to be embellished and filled.

Cooking at home daily has definitely created some "go-to" recipes and I decided this would be the perfect place to store them so I don't have to keep digging them out.

 And the use of the Display it All keeps the recipes up off the counter top.  Which can get quite messy, especially when the children or dh cook.

And you know I had to shabby the stand up, adding crackled paint and lots of lovely goodies from my stash, many from the Hydrangea Hippo etsy store.  (she has got some of the most yummy trims).

Well, gotta get a few things done for swim team today.

Hugs.

Nancy

Happy Halloween

Because it is Halloween....
Because I haven't posted menus or recipes in a while....
Because Ainsley is procrastinating and I don't feel like yelling at her right now...

I thought I would share a quick recipe with you.  This is a family favorite.  A good friend of mine gave me the recipe a while back, and I have tweaked it a bit over the years.

Italian Sausage Soup

1 tbsp. olive oil
1 med yellow onion, chopped
1 clove garlic, minced
1 lb Italian Sausage, sliced
1/3 c. dry red wine
14 oz beef broth
1 14 oz can diced tomatoes
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1 14 oz can cannelini (white) beans, rinsed
10 oz fresh spinach
1 lg zucchini
grated parmesean for garnish

In a large soup pot heat olive oil over medium high heat.  When oil is hot add onion and cook till translucent  approximately 3 minutes.  Add Italian sausage and garlic and brown another 5 minutes.  Add red wine and scrape up all the brown bits from the bottom of the pot, that's the good stuff.  Add next 8 ingredients and cook covered for at least 1 hour. You can leave it on the stove as long as you like.  The flavors will just blend and marry.

Serve with parmesean cheese on top.  (I left it off mine because I am trying to lose weight).

I guess it is time to go fuss....hee hee

Hugs.

Nancy

Menu Monday

It's Monday again, albeit late for many of you I am sure.  Life has gotten crazy here.  Did I mention that all three children are back to swimming?  Fortunately, they are all swimming on the same team!  woo hoo!!!!  Unfortunately not only do they all swim at different times, they swim at different pools!  lol  The pools are very close together (within 10 minutes) but I have to stop every 10 minutes to drop people off.  lol  So, that is my excuse today for being late.

Can't remember exactly what was which days, so please bare with me.  Here is what we had for meals last week.

Bar-b-que shrimp and cheesy grits!  Yummo!!!  Mackenzie has decided she likes shrimp again, not so much the grits...but it is a start.  hee hee

 Yummy Asian Beef Noodle salad.  Lots of tasty vegetables, cucumbers, peppers, scallions plus rommaine and yummy mint.  I had some Asian wheat noodles in the pantry that I needed to use but I don't know why you couldn't just use thin spaghetti.

 Beef and Chipotle chili.  Also way yummy!  Ainsley of course thought it was too spicy...but she thinks everything is too spicy.  lol

 Macaroni and Cheese from the crock pot with a side of broccoli.  eh...but it works.  And Ainsley doesn't think it is spicey.  lol

And finally....A Beef and Ginger Stir Fry.

This one was so tasty and so easy I think I will share.

Beef and Ginger Stir Fry
1 lb tenderized round steak cut thin
1 bunch broccoli broken into florettes
4 carrots sliced
2 red bell peppers sliced
1 lb snap peas
3 scallions, sliced
1/2 lb mushrooms (I used crimini)
1 tsp fresh ginger grated
2 cloves garlic minced
1/2 cup chicken broth
1 tsp vegetable oil

Place oil into hot pan, you are going to want the pan good and hot to stir fry. When oil begins to shimmer add beef, cooking in two batches so as not to steam the meat.  Set meat aside.  Add carrots, peppers, and broccoli to hot pan and toss till the vegetables begin to brighten (2 minutes).  Add in snap peas and scallions and toss for another minute.  Finally add mushrooms and toss for maybe one minute more.  I like my vegetables crisp tender, so I don't want them to cook too long.  Add in the ginger, garlic and chicken broth and cover for just a minute or two.  Then add the meat back in to reheat.  I served this over rice and everyone really enjoyed it.

I love that other than the prep of the ingredients it only takes a few minutes to cook.  Definitely something I will make again, although Mackenzie has requested chicken next time.

OK, well...gotta run again!

Hugs.

Nancy

Monday Monday

Why does Monday always have to come after a relaxing Sunday?  Yesterday was so nice, eating lots of snack food and watching some commercials.  sigh

Well, here it is so I guess this is my day to share some menus and a recipe!  woo hoo!!!!

Monday we had Tomato Soup with Grilled Cheese...yummo!!!

Tuesday was Jambalaya in the crock pot...couldn't find my regular recipe so had to wing it...rice came out a little gummy, sigh.

Wednesday was chili, which is a family favorite and an easy dinner to make since it is just a big dump.

Thursday we had the scouts over for PLC so Phil picked up pizza.  Teenage boys and pizza just seem to go hand in hand.

 Friday night we had Pioneer Woman's Cowboy Calzones.

Well, the pasta is on the stove for tonight.  Baked Manicotti. I wonder if I could get away with adding spinach to the filling?  hmmmmm, It would be so good, but I am afraid the children would protest.  Well, time will tell.

Until then, enjoy my favorite recipe for chili.  As a Texan, I know that this recipe has gone off and been ruined with the addition of beans.  But, the children like it that way, and since they are Californians.....

Beef and Bean Chili

2 pounds ground beef
1 lg yellow onion, chopped
2 cloves garlic, minced
15 oz can pinto beans, rinsed and drained.
2 14.5 oz cans diced tomatoes with green chilies
6 oz can tomato paste
2 3.5 oz cans diced, roasted green chilies
3/4 cup beer
2 tsp. chili powder
1 1/2 tsp ancho chili powder
1 tsp ground cumin
1 tsp dried oregano
salt to taste

In a large soup pot over medium high heat brown the onions and garlic.  Add in the ground beef and cook till meat is no longer pink breaking up any clumps.  Drain off the fat.  Add in remaining ingredients and cook for 1-2 hours on low.

Told ya....it is just a big dump.  hee hee

Well, I have so many projects to share....I promise to be back tomorrow with some scrappy goodness.

Hugs.

Nancy

Monday almost got away from me

but...I am here.  dinner is on the stove, and I have a week of menus to share.

Yep...Menu Monday!

Monday we had this yummy soup I got of off Pioneer Woman's blog a month or so ago...Corn Chowder with Chilies.  Ainsley wasn't much of a fan. I think there were too many chipotles in it for her...the rest of us tho...mmmmmmmm

Tuesday I made simple pasta bolognese.    Delicious for a cold rainy evening.

Wednesday I made an adaptation of my good friend Valerie's New Mexican Green Pork Chili.  Again, Ainsley thinks it is too spicey, everyone else loves it.

Thursday Phil had to work late, so I went for super simple.  Sandwiches and Salad.  Everyone had their favorite toasted on the panini grill.

And Friday?  What was I thinking when I set out to make Paul Prudhome's jambalaya.  Well, not exactly his, because that would have involved chicken fat and tasso...both of which I don't usually cook with.  We settled for some olive oil and andouille.  Yummmmm!

So, this weeks recipe?  How about Valerie's Chili?

New Mexican Style Green Chili

2 pounds roasted New Mexican (or Anaheim) Green Chilies
2 large roasted red bell peppers
2 pounds lean pork, cut into 1 inch cubes
1 28 oz can diced tomatoes
2 cloves garlic, minced
salt to taste

Brown pork in a Dutch Oven.  Add other ingredients, mix well.  Bring to a boil, then simmer with lid on for 1 1/2 hours.  Serve with fresh hot tortillas and shredded cheese.

How easy is that?

Hugs.

Nancy

It's Time for ...

Menu Monday!  Woo Hoo!

Well, let's see....

Meatless Monday we had.....burrito bowls.

Home made pinto beans with all our favorite burrito toppings; cheese, sour cream, salsa, avocado, olives...yummy.  With the beans on the bottom it makes a complete protein too. 

Tuesday - Hamburger Soup.  I think there must be 1000 recipes for this.  

 This one I made up to mimic one of Phil's favorites from his youth.

Wednesday we had lasagna.  Whenever I make one, I make another for the freezer so we have it quick and easy for the next time.

Well, Thursday was Thanksgiving, bet you can't guess what we had?  Well, it wasn't quick or easy...but I didn't have to cook it so......  I did make a few sides and these yummy canapés.

 Smoked salmon, cucumber, and dill.

Roasted shrimp, cucumber, and dill.

Mackenzie doesn't like shrimp and Brighton doesn't like smoked salmon, so I made both.  lol

We ended up with leftovers for Friday, so I don't really have anything to share there.

So, how about a quick recipe on these yummy canapés.  So yummy, so easy. 

Seafood Canapés

6 slices white bread - crusts removed

1 English cucumber
Fresh dill
Shrimp or Smoked Salmon
Shallot-Parsley Butter

1.  Lightly toast the bread. Cool on a wire rack.

2.  Spread each bread slice with the shallot butter.  Using a mandoline or vegetable peeler, thinly slice the cucumber lengthwise.  Place 2 cucumber slices side by side to cover the surface of a bread slice.  Arrange sprigs of dill over the cumber.  Place seafood on the slice.  Cut each piece of bread into quarters.  Repeat and serve.

Shallot- Parsley Butter
8 tablespoon (1 stick) unsalted butter, at room temperature
1 large shallot
1 tablespoon dry white wine
1 teaspoon kosher salt
1 tablespoon finely chopped fresh flat-leaf parsley

1.  Heat 1/2 tablespoon butter over medium low heat in a small skillet.  Add the shallots and cook until soft, 1 to 2 minutes.  Add the white wine and cook until the liquid has evaporated, about 30 seconds.  Remove from the heat and stir in the salt.  Cool completely.

2.  Place the remaining 8 tablespoons of the butter in a medium bowl.  Add the shallot mixture and the parsley.  Smash with the back of a fork or wooden spoon until well combined.

3.  Transfer the butter mixture to a sheet of parchment or wax paper.  Roll into a 1 inch wide log.  Refrigerate until ready to use.

Menu Monday...again

Lots of yummy-ness this week.  If I do say so myself.  lol

On Monday, Ainsley made macaroni and cheese...Yep, my 9 year old decided she wanted to cook dinner and made macaroni and cheese, by herself, in the crock pot!  Here she is with her plate, her pasta, salad and tomatoes.  Yummm.  Funny thing tho...she didn't like it.  She was the one, we all thought it was tasty.

Tuesday we made Pioneer Woman's Cowboy Calzones.  There were a huge hit.  I found the recipe in her cookbook, but I also saw it on the above link, if you are so inclined.

Wednesday we had white chicken chili.  I am really not sure why this recipe was called white chili...so many yummy peppers, anaheim, poblano, jalapeño....it was more green.  lol  The recipe came from America's Test Kitchen.  You can find a copy of the recipe here.

Thursday the children had grilled chicken sandwiches and fries.  Phil and I had chicken caesar salads.  yummmm

And finally, Friday...we had beef enchiladas, zucchini and rice.   Why do I make things like enchiladas?  So much work...but so good.  hee hee 

Well, since this week, all my recipes came from other websites and cookbooks, and I am not into plagiarism....no new recipe.  sigh

I promise to try and have something fabulous and original next week.

Hugs.

Nancy

Menu Monday

Another week and here I am with my menu and recipes.

I find that I am getting a bit bored with cooking this way, but it's either cook or go hungry, so I guess I will keep cooking.  lol  I have found over these past few months that the keeping track of the meals I prepare has been forcing me to try new things.  Can't just show you the same things week to week.

Monday - Phil cooked, I was running around. We had Ravioli with Pesto and Zucchini.  Guess what that means?  Yep, no photo.  lol

Tuesday - Steak Sandwiches, French Fries and Caesar Salad.  Again, I was running, so Phil finished and plated the food.  He put it on the table forgetting to photograph.  Well, so, I only have a photo of the sandwich I had the next day for lunch.  Here is a copy of the recipe over at Pioneer Woman's Tasty Kitchen.

 

Wednesday we had Italian Sausage and Pasta Soup.  It was so yummy.....I cooked the pasta in batches as we ate the soup....soggy noodles are not tasty.  lol

Thursday - Cobb Salad.  I had hoped to add tomato.  But the girls snacked on all the little grape tomatos and there were none left.  Oh well.  Yummy bits of hard boiled egg, bacon, avocado, roasted chicken and olives.  mmmmmmm.

And finally, Friday.  I made a pot roast with mashed potato and green beans.  The green beans and potato had to be reheated in the microwave as you made your plate, but...it was a small price to pay.  

So, the recipe this week?  Soup!  

Italian Sausage and Pasta Soup

2 lbs hot or mild Italian Sausage (I used 1 lb of each)

3 carrots sliced

2 onion chopped

4 cloves garlic chopped

1/2 cup red wine

3 qts chicken stock

1 28 oz can diced tomatoes

2 cans cannellini beans

1 tbs dried basil

1 tsp oregano

1/4 tsp crushed red pepper

8 oz bag frozen chopped spinach

8 oz dried pasta

Salt * Pepper

1.  Squeeze sausages from casings into an 8-10 quart pan over high heat and stir often, breaking them apart with a spoon, until browned, 8-10 minutes.  Spoon out and discard all but 1 tbs fat from pan.

2.  Add carrots, onion, and garlic; stir often until onion is limp, 5-7 minutes.  Add wine to pan scraping all the browned bits off the bottom.  Add broth, tomatoes, beans, and spices, bringing to a boil.

3. Return sausage to the pan.

4.  About 10 minutes before serving add pasta, reduce heat, and simmer covered, stirring occasionally, until pasta is tender.  Stir in spinach and cook for another minute.  

5.  Serve.  You can add salt and pepper to taste, and maybe a little Parmesan cheese if you like.

Hope you enjoy.

Hugs.

Nancy

Menu Monday

Yep, it is that time again...time to tell you what we had for dinners this week and share a recipe!  


We had a full and busy week, yet again!  But somehow we managed to all eat dinner each and every night!  lol

Meatless Monday - I guess, technically, this is not meatless cause we added bacon bits...but mostly meatless Monday was huge (like 1 lb.) baked potato with a caesar salad.

Tuesday night we tried chicken cacciatore again.  This time I made Pioneer Woman's recipe...with some garlic mashed potatoes.  Yummm!  This recipe was tasty, although Mackenzie thought the veggies were a little mushy.  

Wednesday night was Mexican cobb salad.  Sooooo good!

Thursday...well, it was scout night.  On the first Thursday of the month we have the boy scout youth leaders over for pizza and salad (I make them eat salad LOL  at first they didn't really eat much, but now I am making like 3-4 heads of lettuce) so they can plan out the coming month's events.  Did you know that Phil is the scout master?  Well....anyway.  We had pizza and salad.   But I am thinking we are going to have to rethink this because we are having more boys show up, and...well....good pizza gets expensive (I am not doing Little Caesars!)


And Friday night, we had this.....

Lasagna and zucchini.  I had planned on having pork in adobo...in the crock pot.  But, the meat wasn't defrosted, which meant, I couldn't make it.  And really, big hunks of meat don't defrost well in the microwave.  You know what does defrost?  Sausage and ground beef.  Not exactly a quick meal, but really tasty.  Sorry about the photo quality.  It was a long night.


Well, anyway...that's what we had.  And now for a recipe to share.  I would share the garlic mashed potatoes, but that is one we are still working on.  Just can't seem to get the garlic ratio right.  So let's do the salad.  I make so many big, dinner salads and people ask what I put in, so here is.....

Mexican Cobb Salad

3 hearts romaine, chopped
2 grilled chicken breasts - sliced
1/2 cup corn salsa
1/2 cup roasted red bell pepper - chopped
2 avocado - chopped
4 slices bacon - chopped
1/4 cup cojita crumbles (dry Mexican cheese, but use whatever you like)


In the bottom of your bowl or dish place the chopped lettuce.  Across the top of the lettuce make strips of your ingredients, alternating colors and textures to make it pretty.

I like my salad composed, because this way everyone can take the stuff they like and leave what they don't, and, it seems all the yummy things sink to the bottom when you toss a salad, and this way they stay on top, where I can see them.  lol

Well, I will be back tomorrow to share some scrappy goodies with you.


Hugs.


Nancy

Menu Monday

This was another week where life seemed to get in the way of our regularly scheduled meals.  But, here is what we did....


Monday - homemade tomato soup and grilled cheese sandwiches.  The tomato soup is from Pioneer Woman's blog, Tasty Kitchen.  You can find the recipe here.  I left out the Sherry as the children are not big fans.  lol

Tuesday night we had baked rigatoni and zucchini.  Yummmmm!!!!

Wednesday night was Chicken Paprikash and carrots.

Well, since Phil was gone Wednesday we just had leftovers on Thursday.  Gotta love not having to cook.  hee hee....and Friday, well, Friday Phil cooked because we had a few friends over for a dinner party.


So, a recipe to share....how about the one I use every week....my Marinara sauce.


Nancy's Marinara


5 or 6 garlic cloves - crushed
1/4 cup olive oil
1 28 oz can diced tomato
1/4 cup fresh basil - chopped
Crushed red pepper - to taste
salt


In heavy skillet or saucepan heat oil.  Add in garlic and stir cooking garlic till brown and fragrant being careful not to burn.  Add in can of tomatoes.  Cook for about 20 minutes.  Stir in chopped basil, red pepper, salt and serve.


Simple, easy.  If you like and you happen to have some wine left over, you can throw a bit of that in, or if you like a bit of onion with the garlic.


Hope you enjoy.


Hugs.


Nancy