#1,274: Zucchini Noodles with Basil Pesto

I have been putting off making this recipe out of fear.  As I've mentioned before I have a love hate with spaghetti squash.  Some people think it's just like spaghetti noodles...I do not.  So when I saw that I could use zucchini as a noodle, I was leery.  But I finally gave in and gave it a try.  I'm glad I did...I loved it.  I've eaten a form of zucchini noodles twice now.  

This recipe was supposed to be served with chicken as well, but I wanted to eat this more like a pasta with just a pesto.  This is a recipe worth trying.

Disclaimer...I do not (yet) own a veggie noodle maker so I just thew this in my food processor.  :) 

I also did not make 5 cups worth of zucchini noodles...so adapt the amounts as needed.

5 c zucchini noodles
pinch of salt
1 tbsp olive oil

For Pesto:
1 large bunch of fresh basil leaves
1/2 clove garlic
1/4 c olive oil
1/4 tsp salt
1 tsp fresh lemon juice
1/4 c hemp seeds

Place zucchini noodles in a large strainer in the sink and sprinkle with a pinch of salt.  Set aside.

To make pesto: place all ingredients in a blender and process until smooth.

Heat 1 tbsp of olive oil in a pan over medium high heat.  Add zucchini noodles and sautee for 2-3 minutes.  Turn off heat, add pesto and stir to combine. 

Family Bucket List: Grow a Garden

In the past, I've grown tomatoes, but I really wanted to attempt growing more veggies that I buy/eat regularly.  So we decided to make this a family affair and start a raised bed garden.  I got some non-GMO seeds, Brian made the raised bed, and the kids help water and run to the garden to get ingredients I want/need.  I planted 10 different types of veggies and herbs, but my butternut squash and tomatoes are totally overtaking this garden.  We are already planning on making at least one more raised bed for next summer.  :)


In case you are curious, I planted: Kale, butternut squash, spinach, radish, green onion, eggplant, tomatoes, cilantro, carrots and basil.

Grow a Garden

#1,273: Grilled Eggplant Bruschetta

Mmmmmm....doesn't that photo look delicious?!  I hope you think so because it was so fresh and so good!  I was supposed to cut the eggplant a little thicker and serve it individually as bruchetta.  But I like my eggplant grilled really thinly, so I ate this more like a salad.  I loved it so much I may have eaten the entire eggplant.  Yum, yum, yum. 

Topping:
2 c diced fresh tomatoes
2 tbsp chopped basil
2-4 cloves minced garlic
1 tbsp olive oil
salt and pepper to taste
Combine tomatoes, basil, garlic and olive oil in a large bowl.  Season to taste with salt and pepper.  Let topping sit for flavors to meld.

Eggplant:
1 medium eggplant, sliced 1/2 inch thick
1/2 tsp salt
2 tbsp olive olil
pepper to taste
Lay slices in a single layer and sprinkle with salt.  Let sit for 30 min.  Preheat grill to medium.  Grill eggplant until tender and lightly charred, about 5-7 min per side. Remove and brush with oil, then sprinkle with pepper.  Top each eggplant slice with tomato mixture topping. 

#1,272: Lemon Ice

This is actually an item on our summer bucket list, but since it's a recipe I figure I can count it as a new recipe as well.  My kids were super excited to try this lemon ice and begged me to keep checking to see if it was frozen yet.  They loved this.  It's sweet, is cold, it's sour, .... it's perfect for a summer day.  

3 cups water
1 cup sugar
1 cup lemon juice
1 Tbsp grated lemon zest

Mix water and sugar in a 2-qt saucepan; bring to boil over high heat. Boil uncovered, stirring occasionally, 5 minutes or until sugar is dissolved. Remove from heat; stir in lemon juice and lemon zest.

Pour into a 13 x 9-in. baking pan. Freeze 1 hour; stir. Cover; freeze 2 hours or overnight until firm. Take your prepared lemon “cups” and then fill them with the frozen lemon ice.

#1,271: 7-Up Biscuits

This is a recipe I've seen going around (and being shared) on Facebook.  I think I happened to see this one from my Aunt Patti.  :)   So when I needed a quick biscuit recipe to make, and some 7-up sitting in the garage, I knew it would be a recipe to use up some ingredients.  Bad news: I ate FOUR (yes four!) of these biscuits...and I'm on a no-carb diet.  The kids didn't love these as much as I did but I thought they were really, really good.  They are a little sweet, and mine crumbled quite a bit (so I wouldn't serve this for company) but for our family, it worked out.  I will definitely make these again.....maybe in a few months!  :)

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter

Original directions: Preheat oven to 450º.  Mix bisquick, sour cream and 7 up. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.  Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.  Bake 12-15 minutes or until golden brown.

My directions: Patting out the STICKY dough was nearly impossible so here’s what I did: Mix bisquick, sour cream and 7 up.  Melt butter and pour it into a 9" square baking pan.  Pour the bisquick mixture into the pan, on top of the melted butter.  Bake 12-15 minutes or until golden brown.  Cut into squares and serve.  

#1,270: Easy Drop Biscuits

Since I have an abundance of Bisquick always in my pantry, I've been making different bread side dishes to go with our dinner this week.  I figured a biscuit and some fruit and my meal prep for the family is done!  Bad news...I love biscuits and can't eat them right now so it's more of a form of torture for me!

These biscuits were so, so easy to make and the family enjoyed them.  I would definitely make this again.  

2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk (I used skim)
I also added a little bit of garlic powder

Heat oven to 400° F. In a food processor (I used a stand mixer), combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.

Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.  (I baked mine just about as long but I got 10 biscuits out of my mix).

#1,269: Slow Cooker Beef Gyros

Well this was a recipe I LOVED even though I omitted the pita and greek yogurt dip.  I wasn't sure I was going to love this as much as I did, but i honestly couldn't get enough of it.  It was SO easy to make and so flavorful. I will definitely be making this again...soon.  Maybe for an easy dinner over the 4th of July with my family.  I wonder if they will enjoy it as much as I did?!

1/3 cup olive oil

4 Tbs. lemon juice
3 cloves garlic, crushed
1 3/4 tsp. dried mint
1 3/4 tsp. oregano
1 tsp. black pepper
1/2 tsp. salt
2 lbs. think cut sirloin steak, cut in strips
1 cucumber, diced
8 oz plain Greek yogurt
1/4 tsp. dried mint
pita bread

Mix oil, lemon juice, garlic, mint, oregano, salt and pepper together in a small bowl. Use a fork or small whisk to combine. Place steak in slow cooker. Pour dressing over the top and stir to combine. Cook on high 5-6 hours or low 7-8 hours.

Stir cucumber, yogurt and mint together. Serve meat in pita bread, topped with cucumber sauce.

#1,268: Herb Marinated Grilled Pork Chops

I totally forgot to take a picture of this so I grabbed a shot at the very last second...with my phone.  It sure could have been a much better picture.  I was certain my kids would think this was pretty good but Brian would not like it.  I got that totally backwards!  Brian and I loved this, but the kids were not big fans. I would definitely make this again, especially if I was the one eating it for lunch or something.  I may need to go defrost some more pork chops since I have so many herbs left over!

In order to speed up the process of making these (and I was not going to use a mortar and pestle like instructed), I threw all of the ingredients except the pork chops into my mini food processor and ground it up as small as it would go.  That works for me! I didn’t pre-chop any of the ingredients…just throw it in and puree it together. 

¼ cup extra virgin olive oil

10 medium cloves garlic, minced

¼ cup finely chopped flat-leaf parsley

1 Tablespoon finely chopped sage leaves (about 8 leaves)

¾ teaspoon finely chopped thyme

¾ teaspoon finely chopped rosemary

1½ teaspoons kosher salt

¼ teaspoon crushed red pepper

1½ teaspoons whole black peppercorns, crushed

4 Center Cut Pork Loin Chops, about 2" thick (I used thin cut pork chops…as you can tell from the photo)

Finely chop parsley, sage, rosemary and thyme. Smash and finely chop garlic. Crush whole black peppercorns with heel of a small saucepan (alternately use a meat pounder, mortar and pestle or pulse a couple times in a spice grinder.)

In a small bowl, combine chopped herbs, garlic and cracked peppercorns with olive oil, salt and crushed red pepper.

Place pork chops in a casserole dish in one layer and spoon about 1 teaspoon of the marinade over each Pork Chop. Use your fingers to evenly spread distribute the marinade on the meat.  Flip pork chops over repeat with remaining marinade. Cover and refrigerate for 6 to 8 hours or overnight.

Preheat grill to between 350F and 400F. Place pork chops on grill, leave lid open and cook for 2 minutes.  Close and cook for 8 minutes. Open lid, turn Chops over and repeat (leave lid up for 2 minutes and then continue cooking with lid closed for 8 minutes.)

To finish, open lid, flip one more time, cook for an additional 1 to 2 minutes or until internal temperature of 145F is reached. Allow to rest for 10 minutes.

Family Bucket List: Outdoor Waterbed

This was the only shot I got of this outdoor waterbed, but it's better than nothing.  Although this was fun to lay in, I had to keep reminding the kids (especially Matthew) that it wasn't for jumping on.  I was afraid he would pop it.  This took quite a while to fill and the duct tape was leaking.  Shortly after this got put together it was time for naps....then a storm came in.  By the next morning it was completely flat...and it killed the grass underneath very quickly.  Was it fun?  Yes.  Was it worth it?  Probably not.  Pinterest...sort of fail.  

Outdoor Waterbed

Family Bucket List: Adler Planetarium

What do you do when you wake up with no plans for the day...cross off another item from your summer bucket list!  We went to the Adler Planetarium in Chicago.  We've been there before, so it wasn't a totally new experience for them, but it's been a few years so Allison was the only one that remembered anything about going there.  The kids had a great time and we are glad we went back.

Adler Planetarium

#1,267: (Tacos with) Sweet Chili Slaw and Avocado Cilantro Lime Cream

So I originally found a recipe for Pulled Pork Tacos with Sweet Chili Slaw.  I still completely intend to make it for my family (they'll only eat the pulled pork part).  But a pork roast is expensive so I decided to try this recipe with ground turkey taco meat first, to see if I even liked the slaw or cream that is supposed to top it.  Um, yep, I loved it.  It was so easy to make too!!  Will my family like this recipe, no way...but I sure as heck did!

I omitted the following ingredients and used 1 lb ground turkey seasoned taco meat instead.  Omitted:
4 pounds pork roast (I used 1 lb ground turkey seasoned taco meat)1 teaspoon salt1 teaspoon pepper1 teaspoon smoked paprika1 teaspoon onion powder1/2 teaspoon garlic powder2 tablespoons olive oil8 ounces beer

2 cups sliced green cabbage
3 tablespoons sweet chili sauce
1 lime, juiced
a bunch of (4-inch) tortillas, for serving (I omitted and ate this like a salad)
cotija cheese, for crumbling

cilantro avocado cream
1 avocado, chopped
1 lime, juiced + zested
3 tablespoons sour cream or greek yogurt
3 tablespoons chopped fresh cilantro

I was able to skip this step: Heat a large skillet over medium-high heat and add olive oil. Cover the pork with the salt, pepper, paprika, onion powder and garlic powder. Sear the pork on all sides just until it is golden brown, about 1 to 2 minutes per side. Remove the pork and place it in the crockpot. Pour your favorite beer over top, cover and cook for 8 hours on low. After 8 hours, remove the top and pull the pork apart with tongs or forks. I toss it well with the beer and then cover it and let it cook for another 15 minutes or so. You have to really toss the meat with the juice to combine everything. Taste the pork and season it additionally if desired.

To make the slaw, add the cabbage to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. You can make this a few hours ahead of time and keep it in the fridge if desired.

To make the avocado cream, add the avocado, lime juice and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy.

Assemble the tacos by adding some pork to each tortilla and covering it with a drizzle of the avocado cream. Add the slaw on top and crumble on a bit of cheese.

Family Bucket List: Homemade Baked Long Johns

Yes, another recipe was on our family bucket list.  I figured this would be a great time to start making some of those recipes that are kid-friendly that I've been putting off and have been sitting on my Pinterest boards for a while.  This was one of those recipes. 

Although this is more of a dense bread recipe, the kids (and my husband) loved these "long johns."  They were really easy to make too.  If you love long johns, these are not the same texture/consistency...they are much heavier, but they are still good. 

Homemade Baked Long Johns

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 eggs
• 3/4 cup fat-free milk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 
  
• GLAZE:
• 3/4 cup semisweet chocolate chips
• 1 tablespoon butter
• 4-1/2 teaspoons fat-free milk
• 
  

• In a small bowl, combine the flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk, butter and vanilla. Stir into dry ingredients just until moistened.
• 
  
• Transfer to eight 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with cooking spray. Bake at 325° for 18-22 minutes or until golden brown. Immediately remove from pans to a wire rack to cool completely.
• 
  
• In a microwave, melt chocolate chips and butter. Add milk; stir until smooth. Dip tops of doughnuts in glaze. Return to wire rack; let stand until set. 

Family Bucket List: Grilled Banana Boats

I know that I took a picture of this recipe/project, but I cannot find it anywhere!  I found this recipe and thought the kids would enjoy making it since they could pretty much put whatever they want in their banana boats, but the girls both picked to make S'mores so we made them all the same.  

Here's what I learned about this recipe, if you want a sturdier banana when cooked, use a fresh banana.  If you use a banana that's starting to brown it gets very soft and mushy.  Depends on the type of texture you like, as my kids each liked a different one.  Plus, if you use a mushier banana, it gives off a lot of liquid so your toppings get more incorporated, and a little diluted.  I personally think fresher bananas are a better idea, but to each his own.  

Ingredients needed for a S'more Banana Boat:
Bananas (unpeeled, 1 per person)
mini chocolate chips
mini marshmallows
aluminum foil

To start, split your banana down the middle. Be careful not to cut all the way through to the skin on the underside. Press the ends of the banana to create the "boat"
  
Next fill the boats with chocolate chips and mini marshmallows....or whatever ingredients your heart desires! 
Wrap each banana in foil. To make over the campfire, place them on the grate over the fire for 5-10 minutes, or in the oven or grill at 300 for about 15 minutes. 

Family Bucket List: Road Trip to Iowa

There are way too many pictures for me to post everything we did  and every where we went, so here are just a few!  We were planning on taking a road trip to Iowa (because it's close!) last year over spring break, but I ended up starting my Master's Program instead so it got put on hold. Since Brian and I are both working on Master's programs this summer I knew a family trip was out, but 3 days to Iowa was still an option.  Plus it's the perfect place for us because we had places we could stop and play every few hours.  The kids did GREAT and had fun at each of the places we went.  Want to know what we did?  Here's a quick snapshot of where we went (PS...most of these were reduced or free admission b/c of our reciprocal science museum passes.  This is a great way to learn, play and see some great places as you travel!  It also pays for itself very quickly!!)

Iowa Road Trip

Iowa Road Trip

Day 1:

John Deere Pavilion  
Felix Adler Children’s Discovery Center
Field of Dreams

Day 2: Bluedorn Science Imaginarium 
Phleps Youth Pavillion
Science Center of Iowa 
Union Park and Heritage Carousel

Day 3:Iowa Children’s Museum
Swinging Bridge 

Family Museum Bettendorf  

#1,266: Chicken Parmesan Meatloaf Bites

There is no photo for this recipe because not only were these not pretty, but I hated them.  So I didn't see a point in taking the picture.  Then my kids, who I was sure was going to end up eating PB+J for dinner tasted them and loved them.  ?!?!  Seriously?  I was honestly so surprised...I did not like these at all.  I don't know what the appeal of it was for them, but they sure enjoyed this recipe.  Huh, go figure?!

1 pound ground chicken
1 garlic clove, minced
1 small onion, diced
1 large egg1/2 cup bread crumbs 
1/2 cup grated parmesan cheese
1/2 cup marinara sauce
1 teaspoon italian seasoning
1/2 teaspoon salt

Preheat oven to 375°F.  In a large bowl, mix together all ingredients to thoroughly combine. Pack greased mini muffin cups with the mixture. Fill to the top as they will shrink a bit during cooking.  Bake for 15-20 minutes, or until golden and cooked through.

Family Bucket List: John Deere Pavillion

Several months ago we visited the Caterpillar Visitor's Center in Peoria.  Matthew (2) loved it.  So I knew we had to put the John Deere Pavillion on our bucket list for him this summer.  It was the first stop we made on our trip to Iowa and it did not disappoint...especially for him.  He thought all of the tractors and vehicles were his.


John Deere Pavillion

 

#1,265: Meatza Stuffed Peppers

I love stuffed peppers and it is often a go-to meal/lunch for me because I can make it ahead of time and it easily reheats.  Even though I did not eat these with cheese added on top like the recipe calls for, I really, really, really enjoyed this.  I love the added veggies to this over a traditional "stuffed peppers" and I will definitely be making this again.  

3 Bell peppers
1 Tablespoon coconut oil
2 Cloves garlic (minced)
½ Yellow onion (diced)
1 Cup mushrooms (sliced)
¼ Cup grape tomatoes (halved) (I used petite diced tomatoes)
2 Cups packed spinach
1 Pound ground beef (I used ground turkey)
½ (15 ounce) can of pizza sauce + more for topping
1 Teaspoon Italian seasoning
salt and pepper to taste
optional: shredded cheese to top

Preheat oven to 400 degrees. Core the bell peppers and cut them each in half. In a large pan over medium-high heat, heat the coconut oil and add the garlic, onion and mushrooms. Cook until translucent, about 3-5 minutes. Add the spinach and grape tomatoes to the pan and cook an additional 2-3 minutes.

Place the ground beef in the pan and cook until just lightly browned. Remove the mixture from the heat and stir in the pizza sauce and seasonings. Stuff each pepper half with ⅙th of the meat mixture. Top the mixture with pizza sauce and cheese (optional).

Bake the stuffed peppers for 15-20 minutes or until meat is browned and cheese is melted.

2014 Summer Bucket List

Although we've been out of school for about 3 weeks now, and we have started on our summer bucket list, I never posted what we are hoping to do.  With Brian and I BOTH working on our Master's (his 2nd) this summer, we have very little plans on our actual bucket list to complete.  Plus, almost all of it involves things to do at home.  It makes me a little sad that we can't travel much this year (and by travel I mean road trip), but there just isn't time for it!  That's ok...we can make our memories at home too!!

Update: August 8, 2014: We go back to school next week so it looks like we are not going to cross off everything off our list this summer.  It's been a great time for our family though so I'm okay if we didn't get to everything. 

So in no particular order (and no guarantee we'll get to everything on this list) here is our family bucket list for summer of 2014!
PS: No matter how many times I work on this list, I cannot get the spaces to disappear between some of the numbers.  I've given up trying....

1.  Visit Prairie Fruit Farms
2.  Spend the night in a caboose!  (Wildlife Prairie State Park)
3.  Adler Planetarium

4. Make grilled banana boats

5. Make Frozen Olaf Paint

6. Balloon tennis

7. Cheerio bird feeders

8. Banana-Nutella Frozen Yogurt pops

9. Wiggly eye art creations

10. Make baked long johns

11. Homemade ketchup

12. Make princess punch

13.  Bulls-eye bowling

14. Make blueberry scones with lemon glaze

15. Outdoor cosmic bowling

16. Create an outdoor waterbed

17. Rain painting

18. Painting on wet glue

19. Hand print wall art mural
20. 4th of July shirts

21. Create fairy gardens

22. Tin can wind chime

23. Sponge balls

24. Water balloon pinata

25. Exploration Station

26. Painting with flowers

27. Visit the largest covered wagon
(even though Brian claims we've already seen it...I don't remember!)

28. John Deere Pavilion

29. Road trip to Iowa

30.  Overnight camping in a tent

31. Modge podge fabric onto master bedroom fan blades
(Brian's going to hate this one!) 

32. Grow a garden

33. Photo scavenger hunt

34. Water balloon fight
35. Go to a beach

36. Make homemade Lemon-Ice
37. DIY Photo Canvas

Product Review: Coppertone CLEARLYSheer Sunscreens

Coppertone Sunscreens has come up with a great daily-use product that you don't mind using on your face!  I often try to purchase make-up that has SPF in it because I can't stand wearing traditional/typical sunscreen on my face.  Who wants to walk around smelling like sunscreen all day?  Unless you are at a beach, that's not a scent I want others to think of when they are near me.  So when I was invited to be a part of a BzzCampaign for Coppertone Clearly Sheer Sunscreen through BzzAgent, I was very excited.  I was sent samples of this product to try for free, and I'm glad I was, because they totally got a new customer in me and I will be buying more of this in the future!

First of all, this sunscreen goes on really easily and smoothly.  It blends in really well too.  It's not like super thick sunscreen that makes your face or skin coated in a white film.  Plus it is an awesome moisturizer!  I usually need to put moisturizer on my face before my make-up, but I don't when I'm wearing this stuff.  It has a really, really light scent....but it doesn't smell like sunscreen.  It's almost floral smelling but it disappears quickly.  I asked Brian to see if he could smell it about 15 minutes after I put it on, and he didn't notice it at all. 

This comes in an SPF of 30 which is definitely higher than the SPF in my make-up!  (It does come in SPF 15 though too).  I really do love this sunscreen!  Plus I love that I'm protecting my skin, and already have it on when I go walk out the door.  Although it's summer, and I wear sunscreen on my face often, it is not something I wear regularly 3 other seasons of the year.  I'm hoping to be able to continue using this as my moisturizer in the fall and winter too so I can keep my face soft, but also protected from UV rays!

If you want to learn more about this product, or other products from Coppertone, you can check out their website, or find them on Facebook!  Plus, if you go to their website, you can download a free coupon too! 

#1,264: Kale and Cabbage Salad with Creamy Honey Mustard Dressing

I learned a big thing about this recipe...cut the red cabbage into much smaller pieces!! Although I really, really enjoyed this recipe, the cabbage is so tough that unless you cut it super small (or really love hearty cabbage) it is too tough.  I loved the dressing though.  I think I might make this again without the cabbage at all, or use just shredded coleslaw mix.  It was certainly good though.  And it lasted 3 days in the fridge! The recipe posted below makes A LOT of salad, so adjust accordingly.

3 bunches organic kale, de-stemmed and torn into bite sized pieces
1/2 head red cabbage, chopped
1/2 cup sliced scallions
1 cup pumpkin seeds (I used chopped, toasted cashews...these get soft if it sits for more than a few hours)
1 1/2 cup dried cranberries

In a large bowl, toss together all ingredients.  Pour dressing over salad and mix well.

Dressing:
1/2 c cashews
3/4 c water
juice from 2 lemons
2 tbsp honey
2 tbsp dijon mustard
1/4 c olive oil
salt and pepper

Place all ingredients in a blender and blend until smooth.