Fridays are perfect crock pot days. We don’t get home until about 7pm and it’s nice to have something ready for dinner without a lot of fuss. I love that you can fill your crock pot with a few ingredients, turn it on and literally forget about it.
I poured in one 12 ounce can of 55 calorie Budweiser Select {classy, I know or you an substitute 1.5 cups of beef broth}, the juice of a 12 ounce jar of pepperoncinis, several actual pepperoncinis and one packet dry Italian dressing seasoning {like Good Seasons}. Mix those ingredients, add your meat {I used a really lean 3 pound beef rump roast} and set it on low for 8.5 hours. I chose to add a slice of provolone on top and stick it under the broiler for a minute or two. You can also serve with chopped giardiniera {pickled peppers, cauliflower,carrots, jalapeños, etc.} and use the juice for dipping like a French dip…I guess it would be an Italian dip then, right? Next time I will chop the meat into smaller pieces, but overall this meal was magnifico ~ suuuuuper easy AND the whole family approves? How often does that happen?
My Mom tore out and passed along an article titled, “Help Your Kid Find Her Passion” from the November 2011 issue of Good Housekeeping.
I don’t know about you, but I am always worried if we, as parents, are enrolling our little ones in enough activities or are we doing too much? Are we making enough time for school work or do we need to spend an extra 15 minutes each day? Do my kids actually like the activities that they are in or did I force it on them? Both kids started religious education this Fall and even though they did not have a say in it, I feel that it’s something they must do. Fortunately they love it, but I am considering it an extracurricular activity since Elliott’s takes place during the week. Holden goes on Sunday mornings while we’re in mass, so I don’t really regard his as such.
I don’t want to overbook my children, but I also don’t want to overlook a spark or a passion that they may be exhibiting.
Most of the time as parents, we are totally winging it. I don’t think all the parenting books in the world can answer all the questions or challenges of raising a child. I know I/we will always wonder “are we doing enough for our children?”. On the same note, I don’t want to make myself mad running around town {and beyond!} more than I need to. The day in and day out activities are enough, but when you add in everything else {extracurriculars for one or multiple kids, homework/school projects, appointments, the occasional weekday play date}, it can quickly get out of control and I can get overwhelmed. I want to enjoy taking them to activities, not look at it as a burden. We just have to figure out what is best for US and not worry about what everyone else is doing. {I am guilty of that, but getting better}
This article really helped me. I hope that if you’re feeling the same or trying to pinpoint your child’s interests you’ll peruse it, too.
I think the bottom line is that we all want our children to be happy, healthy and well-rounded no matter how many activities they may be doing.
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And speaking of wingin’ it, I am always looking for buffalo chicken recipes without the bones! Now that I’ve discovered the boneless buffalo wings, I’m never going back.
I spotted this Buffalo Chicken Salad on Pinterest from babble.com and it’s what was for dinner Monday night. We had a make-up {make-up as in because we missed one, not make-up as in Toddlers & Tiaras} dance class and would be home later than normal on a Monday, so I grilled up the chicken early in the afternoon, chopped all the veggies, layered it in a big bowl and it was ready to toss up when we got home close to 7pm.
It was super yummy and I will certainly make it again {Jay was not a fan of the celery, so next time I will only put it in mine ~ how can you have buffalo chicken without celery? You simply can’t!}
I added cucumber and red onion and used store bought Ranch.
Not the best picture, but don’t let that deter you from making this salad.
Fifty cake balls for a friend and then a dozen asian turkey meatballs for dinner!
I’m getting better at cake balls…I have learned that, if you’re using white chocolate to coat, the best is Nestle Toll House Premier White. They seem to melt down the best and provide smoother coverage. I’ve heard that you can add a bit of Crisco to chocolate to help thin it out, too.
For these, I used Duncan Hines Spice cake mix and DH whipped cream cheese frosting and then the white chocolate and chocolate jimmies. They had a very mild gingerbread flavor ~ perfect for Thanksgiving or Christmas dessert tables.
1 box of cake mix {prepared as directed and baked in a 9X13 pan}, 3/4 {12 ounces} of one 16 ounce container prepared frosting and one whole bag of melted chocolate {or white} chips yields approximately two dozen cake balls. In my short cake ball career, I have learned that you will have a little bit of the mix leftover, but will have run out of chocolate to cover them. So yesterday I doubled the recipe and baked two cakes, used double the frosting and two bags of white chips for 50 cake balls.
Here is a cute cake pop tutorial…just skip the stick process if you’re making cake balls.
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And if rolling 50 cake balls wasn’t enough, I chose to make Asian Turkey Meatballs for last night’s din din ~ flavorful and healthy at the same time. The dipping sauce put them over the top! I served them with a little brown rice and some steamed broccoli.
{the recipe makes 12 meatballs}
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Alrighty, I’m gonna roll out and get some chores done.
Happy Monday!
P.S. My {webmaster} is conducting some upgrades/changes to Flip Flop Follies and may have made a little mistake while coding…the buttons on the sidebar aren’t linking up right now {and may not even be visible at this time}. Please bear with us until we can pinpoint the problem. Muchas gracias! XO
Hello Kitty has been working overtime this week…capturing several moments along the way ~ MUCH easier than lugging around the big Nikon!
Here are just a few snapshots of our week:
{Spiderman sunglasses + Chick-fil A = fabulous Friday play date}
{football player & cheerleader for Elliott’s fall festival}
{Persian food for mommy & daddy after the fall fest…warm lavash w/ hummus, kabob, saffron rice & pomegranate wine ~ thanks Gramma for staying with the kiddos!}
{Saturday morning stroll through old Hollywood}
{Essie Winter 2011 @ Walgreens ~ I see a holiday pedi in my future….I like the gray [cocktail bling]}
{Irv’s Burgers in West Hollywood…Jay’s choice for Father’s Day, but they’re closed on Sunday. We finally made it there last Saturday for lunch}
{such a fun place…nothing fancy AT ALL, but the owners are so adorable and SO welcoming}
{they do little handwritten, personal notes on simple paper plates}
{The burgers are great…on par with In N Out, but much more of a homemade feel}
{You simply must stop by if you’re ever in the area}
While I was sitting waiting in the jury room exactly two weeks ago, I thumbed through LOTS of magazines. Magazines from 1986. The periodicals in the jury room are ancient. I reread of Brangelina’s twins births. How old are they now? If you have a room full of even semi-current magazines and don’t know what to do with them, may I suggest donating them to the Chatsworth Courthouse. Anywhoo, I came across a Pasta Fagioli recipe in a Family Circle and wanted to share it with you.
This soup reminded me of a soup that Jay and I, along with a few friends, slurped on a cool early November afternoon in San Gimignano almost 9 years ago to the day. We were touring the fortress city on the last leg of our Italian vacation and took a break in a small restaurant and shared conversation over the most amazing, warm, regional bowl of loveliness. There is something about being so tired and hungry in a foreign country and appreciating the food like it’s your last meal.
This is a hearty, healthy holiday soup if there ever was such a thing.
2 cans small white beans, rinsed and drained {I used cannellini}
1 tbsp tomato paste
1/2 tsp salt
1/4 tsp pepper
grated parmesan cheese for garnish
Cook onions and garlic in olive oil. Stir in tomatoes, broth and 3 cups water. Simmer over high heat, add pasta and Italian seasoning. Cook 5 minutes. Stir in kale. Cook 5 minutes. Reduce to medium heat. Stir in beans, tomato paste and salt & pepper. Heat through. Ladle into bowls and top with parmesan cheese. Serve with a nice big chuck of crusty bread for dunking if you’re not worried about carbs!
I cannot wait to make this again. I may add a touch more water. The leftovers were a little thick, but still delish. If you’re worried or turned off by the kale {aka salad bar decor} you could certainly substitute spinach. I would have done that, but there has been several spinach recalls in these parts and the kale sounded healthier…it cooks up nicely and looks a lot like spinach anyway!
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I love when a dish or meal brings back wonderful memories with wonderful friends.
Delicious with ginger snaps, sliced grannies and cinnamon graham sticks {these are Ralphs brand} but would equally yummy with orange segments or Nilla wafers!
It makes A LOT so it’s great for a big crowd…we had some leftover from a dinner last night and I made up a little {dessert for two} plate to finish off the weekend.
Whatever you do, don’t situate it next to the crudite platter…someone mistook it for hummus and plunged their celery stick into it. No bueno.
You simply must make this…I used neufchâtel {light} cream cheese and reduced fat sour cream to make it a little guilt-free and you could not tell.
When we were in Myrtle Beach over the summer we went to dinner at King’s Famous Pizza {thanks Yelp!} one evening. We ordered the antipasto salad and I vowed right then and there that this was something that I was going to recreate at home. Their house dressing was amazing ~ they had obviously gotten requests from customers to buy it because they had it all bottled up and ready for sale! The best way to explain it is a cross between Italian and honey mustard ~ tangy and sweet, but not too sweet.
Last night I threw together this antipasto salad and it was quite satisfying…
Romaine, chopped
Light Salami, diced {about 10 slices ~ I used Gallo}
Lowfat mozzarella, shredded {1/2-3/4 cup}
Garbanzo beans, rinsed and drained {about 3/4 can}
Tomato, seeded and chopped
Red onion, chopped/minced
Pepperoncinis, chopped {about 6-8}
*Toss with Bernstein’s Cheese Fantastico dressing*
{light dressing that doesn’t taste light!}
Other possible add-ins: bell pepper, red pepper, cucumber, black olives, artichoke hearts or chopped giardiniera {Italian style pickled vegetables}. You could also substitute pepperoni or other Italian meats for the salami. Next time I’ll add in just a bit of honey mustard and try to recreate King’s house dressing.
Our Target recently underwent the {fresh food upgrade} and we’ve gotten a couple free coupons to come and check it out. I’m in there at LEAST once a week so why not grab some free eggs and a free box of Kraft mac n cheese, right? Those two are staples in our house.
Holden chose the Perry The Platypus mac n cheese and that was his dinner ~ almost the whole box. Done.
Elliott had leftover Thai food and leftover jasmine rice. Done.
Jay and I sampled some Pasta Fagioli {recipe coming soon} that I made and polished off the baby backs from last night!
The best baby backs I ever had were in OKC while there on business about 8 or 9 years ago. I’ll never forget them. Because of those ribs I have to ask at every restaurant, “Do your baby backs fall off the bone? I mean really, literally FALL off the bone? If not, I will send them back!” If I sense any hesitation from the waiter, I will order something else. That is how serious I am about my ribs. I have never made them in a slow cooker, but figured if I did them on low for 8 hours they couldn’t help but separate from the bone….and that is exactly what they did! The sauce is a cherry dijon BBQ sauce and it couldn’t be easier to prepare. We will be making these LOTS more ~ thanks, Mel!
We paired these up with some blue cheese mashed potatoes {3 large potatoes, peeled and cubed and boiled until fork tender. Melt some butter [4 tsp] and a small carton of whipping cream [1 cup? the teeny tiny one] in a sauce pan and add that to the potatoes after draining. Pour in about half to 3/4 container blue cheese with some salt & pepper and mix with a hand mixer or low on your Kitchenaid until blended and creamy} and some boring steamed broccoli.
For dessert, I made one of Jay’s and my all-time favorites, tiramisu. This was a first for me to actually make and I was petrified because there are all kinds of raw eggs going on in this dish, but we lived to tell about it.
It was magnificent. Don’t let the raw eggs scare you…I would not feed it to the kiddos or anyone that has an compromised immune system just to be on the safe side.
We may have had some tonight, too, and it is better the longer it sits….so I’ve heard. 😉
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This is a fancy dinner {the ribs not the Perry the Platypus mac n cheese} that you can literally enjoy on a weeknight. Stick the ribs in the crock pot in the morning and they’ll be ready by din din. The mashed potatoes can be made a day ahead or over the weekend and keep well in the ‘fridge for a couple days. They reheat really well. And the broccoli, that’s just there so you don’t feel too guilty about the tiramisu, but you could substitute any veggie or a green salad for that if you’re not a fan.
Happy Monday, friends. I hope your weekend was fabulous.
Tomorrow I will be announcing a little giveaway which is a bundle of some of my favorite things…stay tuned!
The last 10 weekends of the year are already filled on our little calendar…I am already beginning to panic and wonder when I am going to fit in Christmas shopping, homemade gifts, sweet treats and wrapping.
I’ve picked up several little goodies for Christmas gifts here and there and have made a list of tasty little morsels that I want to deliver to the special people in our lives. I figure you can never start too early…..if I know myself, I know that I will wait until it’s too late and stress about it. So with that said, I am planning ahead this year, getting things done so that when December 1st rolls around all I need to think about is picking out our tree, decorating the house, Jay’s birthday, visiting Santa, touring the lights, holiday parties, dance recitals, gift wrapping party, baking and cooking for the family and enjoying the dazzle of the holidays.
{obviously the food items will be made closer to Christmas, but at least I can shop for some supplies now}
For the neighbors:
Yellow Pepper Relish jarred in quilted Mason jars with a little tag that reads something like, “Relish in the magic of the holidays ~ spread this on your favorite sandwich or burger and enjoy!”
For the doc’s office, hairdresser, dog sitter, school office staffs, etc.:
Gift tag: “Have a COLORFUL holiday! See you in 2012!”
{I have already experimented with making the crayons…when Popsi was here visiting in September, he and the kids unwrapped all our old, broken crayons. I picked up a dozen silicone cupcake liners {square & triangle shaped} and did a trial run the other night ~ 200* oven for about 20 minutes. When the crayons are all melted, turn off the oven AND LEAVE THEM IN THERE TO START TO COOL. If you attempt to remove when they are still too liquid, you will mess them up! Take them out after about 30 minutes and set on your counter for another hour or so…then they will be ready to pop out of the liners. This was such an easy process…going to pick up some brand new crayons and make another batch so each of his classmates gets 3 or 4 crayons. Will post a pic in about 2 months {ha!} before we go and deliver them. Here is the tutorial that I followed}
I see LOTS of little clear cello bags, ribbon and gift tags in my future, but I am excited to put my Pinterest finds to work instead of them just looking pretty on my virtual boards!
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What are you eyeing for your holiday goodies this year?
If you need an invitation to Pinterest for some inspiration, I can certainly help you with that ~ just say the word {insert evil laugh here}. However, I cannot be held responsible for all the time you will waste spend browsing and pinning.
Apparently these were all over Pinterest at one point or another, but I stumbled upon them on a little blog, but I cannot for the life of me remember where…
If sweet, cinnamonny monkey bread were to have a savory cousin, I think this would be it.
Again, completely random, but they were yummy. I added some sautéed onions, red peppers and garlic to the ground turkey to get some veggies in there.
Just brown a package of ground turkey along with some chopped onion, peppers and garlic {if you wish}. Once the meat is browned, add an 8 ounce can of tomato sauce and a 10 ounce can of enchilada sauce. Cut your biscuits {10 buttermilk ~ I couldn’t find reduced fat ones, but Ralphs brand buttermilk biscuits are like 2 grams of fat for 3 biscuits so I was good with that} into quarters so you have 40 little bits o biscuit and throw it in with the meat/veggie/sauce mixture. At this point I added 3/4 cup of grated low fat Mexican blend cheese and reserved the other 3/4 cup for the top which I added the last 10 minutes of baking. Mix the biscuits and cheese thoroughly with the meat and then pour into a casserole dish sprayed with PAM or the equivalent and back at 350* for 25 minutes ~ remove, add the other 3/4 cup cheese and put back in the oven for 10 minutes. Serve with a small green salad, additional veggie or fruit.
Makes 6 servings. Believe it or not, this is a Weight Watcher recipe. I believe it’s 8 points/serving on the new point system, but don’t quote me on this.
I’m going to try a {Bubble Up Pizza} but substitute the ground turkey with turkey pepperoni, replace the enchilada sauce with pizza sauce, use low fat grated mozzarella and add lots of veggies like mushrooms, onions, peppers.
