Southwestern Lasagna

Southwestern Lasagna

A yummy alternative to the traditional Italian lasagna

Ingredients

3-4 chicken breasts, baked and cubed  (approx 2 lbs)
olive oil
1 1/2 tsp cumin + 1 1/2 tsp cumin
1 can (4 oz) green chilies, chopped
1 cup red pepper, diced
1 cup green pepper, diced
2 cups fresh tomatoes, diced 
2 cups onion, diced (frozen is easy)

2 15-oz cans black beans, rinsed
1 10-oz bag frozen corn
1 tsp ground coriander
3 tablespoons cilantro, chopped
2-3 cloves garlic, minced
2 cups sour cream (1 16-oz tub)
2 eggs, lightly beaten
1 16 oz jar chunky salsa
2-3 cups mozzarella
1 package lasagna noodles

Sprinkle chicken with cumin and a drizzle of olive oil. Bake chicken at 350 degrees for 25 minutes or until cooked thoroughly.  Once cool, cut into bite-sized pieces and set aside.

In a large mixing bowl, combine chilies, peppers, onion, garlic, tomatoes, beans, corn, cumin, coriander and cilantro. Add in chicken. In a medium sized bowl, blend eggs and sour cream.  Layer cooked noodles (or use pre-cooked) in the bottom of a 9x13 casserole dish. Add a layer of the vegetable & chicken mixture, then half of the sour cream. Spoon a layer of salsa and cover with half of the cheese. Repeat with remaining ingredients.

Bake at 350 degrees for 25-30 minutes or until heated through.

Note: I actually end up with more filling and can make a 9x13 + an 8x8 or even a 2nd 9x13 to put in the freezer. If you're planning on freezing half, start by lining your pan with plastic wrap, long enough to cover the bottom and the top both directions. Place entire pan in freezer. Once the meal is frozen, you can remove the food from the pan. I put it in another large zipper bag until ready to use it. Then, unwrap and pop it back into the original pan and it's ready for thawing.

Adapted from Cooking Light

2010 Neighbor Holiday Gift - Peppermint Bark, Again

Do you have a favorite treat you expect a certain neighbor to deliver during the holidays? Sherry always makes me caramel popcorn and Amy makes delicious Chex Mix.

I wanted to be the owner of Peppermint Bark and have friends near and far clamoring for a bag. Until.. I got bored of making it. So for 2010, I tried switching to fudge.

Guess what...I broke down and bought the chocolate and candy canes as too many requests for Peppermint Bark have been denied.

Here's my recipe:

15 oz Merken's milk chocolate disks (called Cocoa Lite)
15 oz Merken's white chocolate disks
14 drops peppermint oil
1 box (12) Bob's crushed candy canes

In a microwave-proof bowl, melt the milk chocolate in 30-second increments until smooth. Add 7 drops of peppermint oil (approx 1 tsp.). Spread in a jelly roll pan, banging the sides of the pan to even the layer.

While this layer cools slightly, melt white chocolate in 30-second increments until smooth. Add 7 drops of peppermint oil (approx 1 tsp.).

Check milk chocolate layer. When it starts to cloud over, but is not completely set, gently drizzle the white chocolate across entire pan. Using a spatula, smooth out the white chocolate, covering the milk chocolate. Do not mix too aggressively or you will end up with marbled bark.

Sprinkle candy cane pieces onto the white chocolate and press. Allow the chocolate to set. Using a butter knife or dough knife, break chocolate away from sides of the pan and into bite-sized pieces.

1 pan = 11-4 oz bags

Favorite Holiday Appetizer-Baked Havarti with Dill

Have you tried this? so easy and so tasty

1 block of Havarti cheese (you can buy Havarti with Dill too, saves 1 step)
dill
1 package Cresent rolls

Unwrap cheese, sprinkle with dill, wrap with rolls. Bake at 350 degrees for 15 minutes or until roll dough is cooked.

Serve with crackers and try and share, please.

If you buy the cheese with dill in it, no need to sprinkle with dill, in case you didn't get that part.

Happy Appetizer-ing!

The Simple Things

Some of my favorite things have just 1 or 2 ingredients

Baked Potato & Cottage Cheese

Honeydew Melon & Lime

Barbacoa Chips with Lime

Scoop of Ice Cream in A Cone

A Morning Hug & A Kiss

A Sweet Amen

A Giggle & A Smile

Kitchen Gadgets: Ultra-Long Spatula

We buy our peanut butter at a warehouse store since pb&j is a staple in our house. Once the first few scoops are used, the tall jar becomes a challenge for my every day butter knife.

Enter: the Ultra-Long Spatula

I love this spatula! It can reach places even better than the smallest child's hand! Check out how well it scrapes the last bit of yumminess from the bottom of the jar!

You can find one here

Not a bad price either! Enjoy!

Restaurant Remake: Bang Bang Chicken & Shrimp from CCF

One of my favorite dishes to eat at The Cheesecake Factory is Bang Bang Chicken and Shrimp. It's a curry-flavored dish with coconut and peanuts on top, plenty of veggies (zuchinni and peas) and your choice of chicken or shrimp or both. Give this a try and see what you think!

Bang Bang Chicken & Shrimp
Curry Sauce
2 teaspoons chili oil 1/4 teaspoon salt

1/4 cup onion
1/4 teaspoon ground black pepper

2 tablespoons minced garlic cloves
1/4 teaspoon ground mace

2 teaspoons ginger
1/4 teaspoon turmeric

1 cup chicken broth
3 cups coconut milk

1/2 teaspoon ground cumin
2 medium carrots, julienned

1/2 teaspoon ground coriander
1 small zucchini, julienned

1/2 teaspoon paprika
1/2 cup frozen peas
Peanut Sauce
1/4 cup creamy peanut butter
1/2 teaspoon chili oil
2 tablespoons water

4 teaspoons sugar

1 tablespoon soy sauce

1 teaspoon rice vinegar

1 teaspoon lime juice

Garnish
1 1/2 cups flaked coconut
2 tablespoons peanuts

1/2 teaspoon dried parsley, crumbled 2 green onions, julienned

Other
2 chicken breast fillets
1/4 cup cornstarch

16 large raw shrimp, shelled
1/2 cup vegetable oil
4 cups cooked white rice

1. Start with preparing 4 cups of rice in your rice cooker. Toast your coconut in a 300-degree oven while you prepare the rest. Stir every 5 minutes, up to 20 minutes for golden coconut, depending on the heat of your oven. Let cool.
2. Cut chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
3. Curry sauce: Heat the chili oil in the same large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes before adding the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.
4. Peanut sauce: Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
5. Serve with rice and curry, garnish with peanut sauce, peanuts, parsley, green onions and toasted coconut
Makes 4-6 servings.

Birthday Cake Favorite- A Princess Cake from Glaus Bakery

In high school, my friend, Missy, had a birthday just 1 day before mine. Our Junior year, she kindly invited me to have a joint party at her house. It was then I was introduced to her favorite birthday cake.. a white cake with raspberry filling, a cream frosting, covered with a layer of marzipan. Only a few bakeries in town even bother making this type of cake, sometimes called a "Princess Cake". The almond flavor of the marzipan and the raspberry filling combine to make magic in my mouth.

Schmidt's Bakery and Glaus Bakery

Since then, if I'm feeling extra special, I request this cake for my celebration. Hope you all enjoy the virtual piece I'm sharing with you. I'm picking one up this afternoon, so maybe you'll get a picture by tomorrow!

Happy Birthday!

Finding the right Brownie recipe

I've been testing out brownie recipes to help a couple of cute friends who are getting married in the next few weeks. One wanted a cake-like brownie that would go well with a scoop of ice cream. The other thought a rich, elegant brownie that could stand on its own would be the best. The winners? Stick with a box mix for the first kind and here's the recipe for the second- from A Pinch of Salt Lake, with a slight modification on the glaze, making a ganache instead. I also cook them in a jelly roll pan as they tend to be very rich and smaller bites are better.


Mint Brownies
Brownies
2 cups sugar
2 ½ cups sifted flour
1 cup butter, softened
¼ tsp salt
4 eggs
¼ tsp baking powder
4-1 oz. squares unsweetened chocolate, melted and cooled slightly
2 teaspoons vanilla

Filling
4 Tbs butter, softened
2 cups powdered sugar
2 Tbs evaporated milk (half and half or cream work too)
½ tsp peppermint extract
Few drops of pink or green food coloring, if desired

Glaze
3 Tbs butter
1 cup semi sweet chocolate chips
1/2 cup heavy cream
2 tsp vanilla

Preheat oven to 325 degrees. In a large bowl, cream together sugar and butter and beat until fluffy. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure out 2 1/2 cups and sift again with dry ingredients then add to creamed mixture along with vanilla. Spread in greased and floured jelly roll pan and bake for about 25 minutes or until toothpick inserted in center comes out with a few crumbs attached. Do not over bake. Set aside and let cool.

Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour.
Combine butter and chocolate chips in top of double boiler; add cream, vanilla and blend thoroughly. Pour gently over frosting and spread by tipping pan until all of the brownie mixture is covered with glaze. Refrigerate until set.

Salted Peanut Chews- Cookie Exchange

The PTA meeting tomorrow includes a cookie exchange. As I prepare the budget and reimbursement checks, my mind is already thinking of an easy "bar" cookie that will cut into 36 bites. Try these Salted Peanut Chews. I think the original recipe was a Pillsbury Bake Off winner, but this version doesn't include any Pillsbury products.

Salted Peanut Chews

Crust
1/2 c butter or margarine, softened
2/3 c firmly packed brown sugar
2 egg yolks
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

3 cups miniature marshmallows

Topping
2/3 c corn syrup
1/4 c margarine or butter
1 package peanut butter chips (12 oz)
2 tsp vanilla

2 cups crisp rice cereal
2 cups salted peanuts

Heat oven to 350 degrees. Combine butter and sugar. Add in egg yolks. Add remaining dry ingredients except marshmallows and mix on low speed until crumbly. Press firmly in bottom of an ungreased 9x13 pan. Bake at 350 for 12-15 minutes or until light golden brown. Open oven and immediately sprinkle marshmallows over the top. Bake an additional 1-2 minutes or until marshmallows just begin to puff. Remove from oven and let cool while preparing topping.

In a large saucepan, over low heat, heat corn syrup, margarine, vanilla and peanut butter chips, just until chips are melted and mixture is smooth, stirring constantly. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows. Spread as needed. Note: Spooning equally is better than trying to spread so you don't mess up the marshmallows. Refrigerate until firm. Cut into bars. Makes 36 bars.

Mama's Wish List

Mama’s Holiday Wish List Meme
TodaysMama and Provo Craft are giving away a sleighful of gifts this holiday season and to enter I’m sharing this meme with you.

1. What 5 items are on your holiday wish list this year?
New bedding, a clean office, cute outfit, pair of black shoes & healthy kids
2. What is your favorite handmade gift you have received?
cute, vertical-hanging calendar from a girlfriend
3. What handmade gift have you always wanted to tackle?
Always hoping the replica advent calendars will get finished this year (just like the one I had as a child).
4. What was the best Christmas gift you received as a child?
Still remember the Millenium Falcon that my brother and I got
5. What items are on your kid’s wish list this year?
Ability to fly (daughter) and to be Ariel, Little Mermaid (son)
6. What is your favorite holiday food?
Always love caramel popcorn
7. What will you be hand-crafting for the holidays?
Homemade peppermint bark for my neighbors
8. What is your favorite holiday movie?
It's a Wonderful Life
9. Favorite holiday song?
O Holy Night, in french
10. Favorite holiday pastime?
Decorating the tree/house for Christmas

Maclaren Recall-Should I Care?

So, I guess I should be worried, but I can hardly get alarmed. Maclaren is voluntarily recalling 1 MILLION strollers, sold between 1999 and today. Apparently, the hinge has caused finger amputations in 12 kids (that's .0012% rate of disaster). Yes, ABC News says the damage is "irreversable" but really.. I should stop using the stroller immediately?!

Yes, I'm going to live life on the edge. My 2004 Techno XT is still going to carry my 2-year old son up the hill as we walk his sister to school. She was the first user of the stroller. It took us through airports, around London, to the French Open and back and no fingers were lost. It's been to Sea World and through the sand in the Outer Banks and while there are a few squeaks and wiggles, this stroller should last us through at least one more child.

Sure, by tomorrow, you'll find me calling the 1-800 number ((877) 688-2326) some time between 8 and 5 Eastern. I'll ask for my free hinge kit. But before I do that, we're going to make our own observations on the mechanics of the hinge. After all it is a hinge, a place where things are supposed to bend.

If you see us walking up the hill, wave and say 'hi'. We're the rebellious ones on the road!

Baby Shower & Tomato Soup Bar

One of my dear friends from the Wasatch Advisor Days is having her first baby! Perfect excuse to gather some "alumni" and celebrate the new boy's arrival in Jan. With the temperatures dropping, I thought a warm, cozy soup bar would be an easy meal.

Here's the menu-

Tomato Soup Bar with variety of mix-ins
Wilted Mixed Greens with Roasted Butternut Squash Salad
Vegetables & Dip
Pumpkin Cake Roll
Sugar Cookies

Try this at your next gathering- an easy way to do pot luck meal too

Tomato Soup
2 Tbs butter
1 Tbs olive oil
1 cups onion, chopped
2 cloves garlic, minced
3 Tbs flour
1 can (28 oz.) tomato sauce
1 can (15 oz.) crushed tomatoes
3 cubes Knorr's beef bullion
4 cups water
1 Tbs red wine vinegar
1 Tbs worcestershire sauce, or to taste
1/2 tsp each: pepper, oregano, tarragon and cumin

Saute onion and garlic in butter and oil. Stir in flour and cook until golden brown, stirring constantly. Blend in tomato sauce and tomatoes, crumbled buillion cubes, water and seasonings. Simmer 30 minutes to blend flavors.

To Serve: Add your choice of condiments
ham, chicken, shrimp, cheeses, green red or yellow peppers, green chilies, beans (garbanzo, kidney, black), celery, cucumber, green peas, chopped olives, grated carrots, croutons, raisins, cilantro, whatever you can think up!

Makes about 10 servings of basic tomato soup. We just picked 10 of the toppings above and went with a Southwestern tasting theme.

Stay tuned for the Pumpkin Cake Roll recipe

Pumpkin Bread Thanks

We had a terrific Primary Program on Sunday. Some how the 90-minute practice was condensed into a perfectly-timed 50-minute presentation on My Eternal Family. The 40+ kids sang beautifully and the talks were sweet and inspiring.

None of it would have happened without great people helping along the way, the teachers, the music leaders and wonderful leadership from AK, CS and SJ. Here's a link to my favorite song, "The Family is of God"

To thank all involved, I got busy making a triple batch of my favorite pumpkin bread.A few hours and 21 loaves later, everyone received their snack. Now that the weather's colder, I could eat pumpkin anything 3 times a day!

This recipe makes 3 big loaves or 7-8 mini loaves. I buy my tin pans in bulk from a local restaurant supply store--makes for easy giving of baked goods!

Pumpkin Bread
3 c. sugar
1 c. oil
4 eggs
3 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
2 tsp. salt
2/3 c. water
1 1-lb. can pumpkin

Beat together sugar, eggs and oil. Sift in dry ingredients.
Then, add pumpkin and water. Optional ingredients: nuts, raisins or chocolate chips.
Bake for 1 hour at 350 degrees. Makes three large loaves or 7-8 mini loaves. Cook mini loaves for 35 minutes or until done.

Aunt Carolyn's Sugar Cookies

Ready to make some holiday sugar cookies? My kids look forward to frosting and decorating these sugar cookies every year.

Try some yourself-

Carolyn's Sugar Cookies
1 1/3 c. margarine 1 1/2 c. sugar
2 tsp. vanilla 2 eggs
2Tbs + 2 tsp. milk 4 c. flour
1 Tbs. baking powder 1/2 tsp. salt

Cream margarine and sugar. Add vanilla, eggs and milk. Stir in flour, salt and baking powder. Chill 1 hour. Roll dough to 1/4"-1/2" thick on lightly dusted board (I use powdered sugar, not flour). Cut shapes. Bake at 350 degrees for 8-9 minutes. Makes about 4 dozen.

Frosting
3/4 square margarine or butter, softened
1 lb. powdered sugar
1 tsp. vanilla
a dash of almond flavoring
food coloring

Contest- Win a Cricut and 4 cartridges!

This is contest entry for those crazy folks at TodaysMama and Cricut. Be sure to check out Cricut's cool new cartridges and the chance at $30,000 in travel for you and your friends at the Great Gypsy Escape site! http://bit.ly/FWcud

Great Escape Meme
1. If you could escape to anywhere in the world where would it be?
Greece
2. What song do you play when you are by yourself in the car?
Indigo Girls- for old times' sake
3. If you had a night to yourself, and money was no object, what would you do?
Head out for a lovely seafood dinner on the beach and then just lay still
4. What is your guilty pleasure?
re-runs of Ace of Cakes these days
5. What is the farthest place you have traveled away from your home?
Egypt or Beijing China
6. Last book that you couldn't put down?
"Using Drupal" by OReilly
7. When you want to escape into another time, what movie do you watch?
A Room with a View
8. What is your favorite local escape?
"secret" hiking spot up millcreek canyon
9. How do you escape on a budget?
Walk around the block
10. Best food you've ever had while on vacation?
Cantaloupe ice cream from shop just behind the Notre Dame Cathedral, Isle-de-la-Cite, Paris.

Handwriting Worksheets-Journal

My buddy Rachael recommended a fun activity to journal her daughter's kindergarten experience and help create some homework-

Check out Handwriting Worksheets!

You have your child type in a sentence about their day and then they can practice their letters!

The worksheet becomes a record of their school experience! I think we'll go letter by letter and see what ideas we have!

Have fun!

Seattle Teriyaki Salmon

We had some friends over for a BBQ around the 4th of July. I've owed them this recipe since then.

As published in the Make-A-Wish Foundation cookbook, "Favorites", From Ray's Boathouse, a favorite spot in Seattle

Seattle Salmon Teriyaki

1 quart soy sauce
1 pound brown sugar
1 teaspoon dry mustard
2 cloves garlic, minced
1 Tbs fresh ginger, minced
1/2 cup white wine
6 salmon fillets, about 8-ounces each
3 Tbs sesame seeds

Toast sesame seeds under broiler and set aside. Prepare marinade by combining all ingredients except salmon and sesame seeds. Place fillets in this mixture and marinate for 4 to 6 hours.

Remove salmon from marinade, put in a large piece of heavy-duty aluminum foil and place on a grill. cover loosely and grill about 7 to 10 minutes, or until fish flakes when pressed with a fork. Do not overcook. Tope with sesame seeds and serve.

First Day of School:Kindergarten

Five years ago, I delivered my first child. The blessing of becoming a mom has had more effect on my life than any other event since. I decided working full time would prohibit me from being as involved as I wanted to be in these first & formative 5 years. I knew this day would come...

My daughter starts kindergarten tomorrow. Sure, she's excited. We found the perfect backpack. She's laid out her outfit. We've talked through what might happen on her first day, including how to invite someone to play with you. She's even had a blessing of comfort from her dad. I'm certain she's ready, but have realized that I don't think I've prepared myself. Ask me tomorrow how it went.

In the mean time, I've sufficiently stifled any sadness by creating a schultute. My daughter found a picture of one in some catalog. Not wanting to spring for the fully-loaded version, I opted to use some fabric scraps and make a cone that could last for years. Tonight, I'll fill it with school supplies and an outfit, some snacks and trinkets to put on her bag. In the morning, she'll have a surprise to open. Pictures are always my downfall on blogging, so don't hold your breath.

If you'd like directions, feel free to comment and I can spell it out for you.
The fully-physically prepared, half-way emotionally prepared Mom

Molten Lava Cakes (aka Half-Baked Cakes)

My husband once went to a Morton's Steakhouse where he discovered the Chocolate Lava Cake. Being the nice and thoughtful wife, I went right to my mom and asked her to make this cake for his birthday. This was about 5 years ago, starting a tradition of half-baked cakes and large-scale ramekin prep work to rival a restaurant kitchen.

The key to getting this cake to ooze like molten lava is knowing your oven. You can make this and chill in the dishes and cook just as many as you want to eat. You'll want to experiment with 1-2 dishes at a time until you get the right temperature and time for your climate and oven. Good luck!

Molten Chocolate Cake by Marguerite Henderson
Pans
2 T. butter
2 T. sugar

Butter 8-6 oz. ramekins with the 2 T butter and sprinkle with sugar, shaking off the excess. Set aside.

Cakes
6 oz. semisweet or bittersweet chocolate, coarsely chopped
1 1/2 sticks unsalted butter
3 large eggs
4 large egg yolks
1 1/2 cups powdered sugar
1/2 cup flour

In a medium saucepan, melt the chocolate and the butter. Cool slightly. Whisk the eggs and egg yolks in a medium bowl. Whisk in the powdered sugar, melted chocolate and the flour. Pour into prepared ramekins, dividing equally. Place ramekins on a baking sheet. (Can be made several hours ahead.) Cover and chill until ready to bake.

Preheat overn to 450 degrees. Bake cakes 10-12 minutes, until edges are cooked but center is still soft. Remove from oven. While still warm, run a small knift around cakes to loosen. Turn out onto serving plates. Place topside up.

Garnish
Serve with ice cream of choice, sliced strawberries, powdered sugar and/or mint sprigs. Serves 8.

Enjoy!

Appropriate Title: Half-Baked Mom

Well- If I thought I could really keep up in writing a blog, you'll know that this is just the first of many of my crazy and unachievable projects that I dream up.

Maybe you know that I can be overly practical, so I temper that number-crunching, ultra-analytical side with some plain silliness. Luckily, I have two kids and a husband who tolerate and even support this part of me.

Don't expect complete photo journal descriptions of craft projects, completed recipe books or even fleshed out blog posts. This is my workspace - a place for brainstorming, not bow-tying at the end of the project. Another title "Work, In Process", because that's what life is...whether the work is for my family, my community or my paycheck..it's work. Just because it's work, doesn't mean it can't be fun or just half-baked.

Enjoy!