Quickie - Crop Pot Chicken Fajitas

Here's a quick one for you to prep and let cook for an afternoon. Then all you have to do when you get home is shred the chicken and make up some fajitas!

Ingredients:

• 2 boneless skinless chicken breasts
• 1 red bell pepper, cut julienne style
• 1 green bell pepper, cut julienne style
• 1 medium onion, cut in half, sliced and separated
• 1 packet fajita seasoning mixing
• A couple dashes of lime juice

Directions:

1. Place chicken in bottom of crock pot. Place sliced vegetables on top. Sprinkle fajita seasoning over dish and add a few dashes of lime juice. Cover and cook on low 4-6 hours, or until chicken is done and shreds easily.
2. Remove chicken and shred. Return to crock pot and mix all ingredients together.
3. Assemble fajitas with cheese and sour cream as desired.

Enjoy! :-)
~Melissa

Interesting Idea for Crescent Roll Dough

Quickie - Bacon and Blue Cheese Salad with Sautéed Scallops

I flew into town last night just in time for my Thursday Quickie.  So satisfying to be sure!!!

~MAW Steve

2 Cups of Spring Mix

2 pieces of Bacon Chopped (Cook these in a frying pan and save a tsp of the grease)

2 TBSP Blue Cheese Crumbles

1 TBSP Balsamic Vinegar

4 -6 oz Scallops (Bay or Sea, up to you)

1 TBSP Soy Sauce

Salt and Pepper

1.  Combine Spring Mix, chopped bacon, blue cheese crumbles and balsamic vinegar in a bowl and stir to combine.  Add the tsp of hot bacon grease to the bowl and mix.  This will cause blue cheese to melt slightly.  

2.  Salt and Pepper both sides of the scallops.  In the same pan as bacon was cooked, sear them 4 minutes.  Add Soy Sauce and cook another 2 minutes or until cooked through.  Place both the salad and the scallops on a plate with a lemon wedge.  Enjoy!

Interesting Idea for Cranberries

A few weeks ago I bought a couple bags of fresh Ocean Spray cranberries just to have on hand, so when Steve picked cranberries as the ingredient, I was glad to have a reason to use them and not let them go to waste. When we lived back in Kansas, there was this winery that sold some cranberry jalapeno jelly and it is amazing! I looked up a couple jelly recipes, but it seemed like it wouldn't be ready in time to post for this week, so I decided on a different route. I got this recipe from the bag of cranberries itself, used dried orange peel because I had it on hand, and decided it needed a streusel topping to kind of balance everything out since cranberries can be kind of tart sometimes. So here is how it turned out! ~Melissa

Food Story - A Different Kind of Cookie

MAW Steve

So, one thing about MAW Steve...he runs half marathons.  Yep, I do!  I have run 4 total of the past 13 months and I have about 4 more on my calendar over the next year or so.  I am not quite sure what got me into running except for the fact that I was slowly gaining weight and was close to 300 lbs at my heaviest.  The other thing reason was that as an Army Wife I got tired of one phrase that I used to hear from those lovely people who are not a part of the military community.  Tell me if you have heard it.  "I could NEVER be apart from my spouse for a WHOLE year."

My response to this statement is usually something like, "It's part of the life we live,"  or, "Thanks!"  But the truth is that I really want to say something else to them.  I want to say "How do you know?  How do you know, what you could or could not do, until you are actually put into a situation where it HAS to happen?"  The fact is that most of us military wives didn't think we could, would or should have survived our first deployments.  Not only did we survive, we powered through more.  My dear Soldier and I have gone through 2, but i know of families that are going through 3, 4, 5 or more.

So, in the same vain of How Do You Know, I started running.  I signed up for races I started losing some weight.  And it was the best thing I have ever done.  Now, I must add a new diet to my list of changes.  With all of the processed food out there and with the different ways our supposedly natural food is raised, grown and produced it is more important than ever to figure out a healthy diet.  But I don't want to give up sweets and I may not have too.

Let me explain.  Last weekend was the Walt Disney World Epcot 2012 Wine and Dine Half Marathon.  My Soldier and I signed up and decided to attend the expo for the event on Friday afternoon.  During the expo we met Erin McKenna, owner of Babycakes NYC in Manhattan.  She is a Vegan and makes her living finding ways to make classic desserts in a way that people with any allergies could still eat.  For those of us at the expo, she made Chocolate Chip Cookies, and with her permission, I am sharing the recipe here.

This recipe can be found in Erin's cookbook, "BabyCakes Covers the Classics.  It is gluten free, lactose free, soy free, low calorie, low carb and vegan. AND BEFORE YOU SAY NO....I WENT BACK FOR 3 MORE because they were great!

Here is the recipe

Ingredients

• 1-1/2 cups GLUTEN FREE WG OAT FLOUR
• 1 cup GLUTEN FREE ALL PURPOSE FLOUR
• 1 cup Organic Sugar 
• 1/4 cup FLAXSEED MEAL
• 1/4 cup ARROWROOT STARCH FLOUR
• 1-1/2 tsp XANTHAN GUM
• 1 tsp BAKING SODA
• 1 tsp Salt
• 3/4 cup plus 2 Tb melted, refined Coconut Oil
• 6 Tbsp unsweetened Applesauce
• 2 Tbsp gluten free Vanilla Extract
• 1 cup gluten free, dairy free Chocolate Chips

Directions

Step 1 Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

Step 2 In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.

Step 3 Drop the dough by the tablespoonful onto the prepared baking sheets, about 1-1/2 inches apart.

Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.

Makes 36 cookies.

Another thought about these.  For those of us who love sending baked goods to our Soldiers, this might be a way for Soldiers with allergies to also get some home baked love.  Give them a chance...you will be happy you do.  I know I was.  

For more information on Vegan Baking visit Erin's website at www.babycakesnyc.com

Quickie - Panini

It seems as if I never leave the kitchen.  I am always cooking, cleaning, prepping, making snacks. Because of this, I LOVE an meal that can be accomplished quickly.  One of our family favorites is a panini.

I do not have a fancy press so no need to add that to the shopping list.  Check this out...

Sourdough bread, sliced
or ANY favorite bread, just keep in mind bread has flavor to and you want it to compliment your other ingredients.
Sliced turkey
Sliced ham
French dressing
Provolone cheese.

Make your sandwich just as you would do if it was cold. Use french dressing instead of mayo or mustard. Place sandwich in a heated saute pan medium heat. If you do not have an iron press, use a large spatula to press sandwich.  Flip when toasted. Cover after flipped to make sure cheese completely melts. Serve hot!

There are many combinations for this square deliciousness.  Try this one...

Sourdough
Pepperoni
Light smear of maranara
Mozzarella cheese
Grated parmesan

Enjoy your quickie and let me know if you come up with a fantastic new combination of ingredients.

...daphne

Interesting Ideas for Brown Sugar

Chipotle Beef

Chipotle Beef

1 lb inexpensive beef stew meat, fat trimmed

1 can beef broth

1 cup water

1 can chipotle in adobo paste (add peppers for a more spicy result)

3 cloves garlic

1 bay leaf

1 tsp sea salt

1/2 cup cabernet sauvignon

1/2 ice cold water

1 tbsp corn starch

In an enamel or cast iron dutch oven, bring broth and water to a boil. Add 2 tbsp adobo

paste, garlic, bay leaf and salt and reduce heat to low so it just simmers. Add beef.

Cover and allow to cook 4-6 hours. Add wine and bring to boil, then return to low heat.

Twenty minutes prior to serving, mix cold water and corn starch well and add to beef.

Bring to boil then reduce to simmer. Liquid should thicken enough to cover wooden

spoon. Beef should be fork tender.

Serve with mashed potatoes or risotto. Garnish with fresh chopped parsley.

This makes a great meal for large groups or potlucks.  It could also be an amazing crock pot dinner, just make sure to add the wine in the beginning so it has time to reduce. Happy Cooking!

Interesting Ideas for Polenta