Archive for April, 2012

Monday Menus: Greek Lemon Roasted Potatoes

April 9, 2012

Happy Monday!

Last week around Wednesday, it occurred to me that Sunday WAS EASTER, and boy, I’d better get hopping or else we’d be eating canned tuna for Easter dinner. While canned tuna has a certain simplicity about it that I can appreciate on a Sunday afternoon, I didn’t want that to be the highlight of our Easter meal, you know?

So along with the requested lamb and chimichurri sauce, I served these potatoes, originally found here. They were easy and quite frankly, my favorite part of the meal.

Ingredients

  • 4 large russet baking potatoes (8 medium), peeled and quartered
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice (2-3 lemons)
  • 1 tablespoon dried oregano
  • Salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
  2. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
~Ginger
Advertisements

Friday Favorites: The Original “Stop It!”

April 6, 2012

The Original “Stop It!”

The above short video link is a favorite of ours and possibly Elder Uchtdorf is also a fan, I am thinking.

I kept waiting for Elder Uchtdorf to credit Bob Newhart during his soon-to-be famous “Stop It” conference address. Enjoy!

 

Have a great Easter Weekend with your families and I will  see you in Church!

Kashann

Thursday Thoughts: Thomas S. Monson

April 5, 2012

Screen shot 2012-04-05 at 9.07.38 AM

October General Conference 2011

 

This goes along great with Elder Uchtdorf’s advice to stop looking down on others. I Love General Conference. I want to post these great quotes all over my home as reminders to follow the prophet.

Wednesday Words: Dieter F. Uchtdorf

April 4, 2012

Screen shot 2012-04-04 at 2.44.10 PM

I love Elder Uchtdorf. We kept repeating this “Stop It” over and over again after his talk on Sunday at General Conference. Pretty much at the kids because they wouldn’t quit talking so we could listen. ha ha! Came in handy.

Let’s just all decide on a few things that are bringing us down and we could do without. . . and Stop It.

 

Tuesday Tips: Orange Peels

April 3, 2012

Screen shot 2012-04-03 at 10.25.05 AM

 

If you want your house to smell heavenly, boil orange peels with a 1/2 teaspoon of cinnamon on medium heat.

Kashann

Monday Menus: Mexican Crockpot Chicken and Healthy Quick Bread

April 2, 2012


I cook a lot of mexican food. I think it is very hard to find a good mexican restaurant here in the east so I am forced to constantly try to recreate what I used to enjoy at my favorite restaurants growing up. We had this recipe last week and I thought it was easy and delicious.

Mexican Crockpot Chicken

3 Chicken Breasts
1 Can Green Chile Sauce
1 C Chicken Broth
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced
1/2 Limes Juice
Chopped Fresh Cilantro to taste

Place chicken breasts in crock pot, pour green chile sauce & chicken broth over the top and add cumin, garlic, lime juice, & cilantro. Cut an onion in half a place full onion rings on top of the chicken to flavor…they will be removed when the chicken is cooked and discarded. Cook for 4 hours, shred meat and cook for another hour.

I either serve this with tortillas like tacos or build a mexican salad.

This next recipe is my new favorite quick bread. It is versatile and healthy with little fat and sugar, but with whole grain wheat and fruit and vegetables. I made it for the after school snack one day last week and didn’t feel bad when we all ate a little too much because we all got our servings of grains, fruit and vegetables.

Better than just Banana Bread

  • 2/3 c. granulated sugar
  • 1/4 cup oil
  • 1/4 cup applesauce
  • 2 large eggs
  • 2 ripe bananas
  • 1 tablespoon milk 
  • 1 teaspoon ground cinnamon
  • 2 cups flour ( I used 1 c. white wheat flour and 1 c. bread flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • I also added 1 c. grated carrots and 1/2 can crushed pineapple, drained.
  • Also could add grated zuchinni, mini chocolate chips, blueberries, or coconut flakes. Next time I am going to add orange zest. You could also add chopped nuts, but then my family would kill me so I unfortunately have to leave those out.
  • Preheat the oven to 325 degrees F. Grease 2 loaf pans.

 Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 45 minutes to an hour or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Kashann