Our Thanksgiving in New York

This Thanksgiving was the first year I have spent without my parents.  It almost didn't feel like Thanksgiving, but my husband is so great about making sure I am happy no matter where we are or who we're with.  Here we are at The Anderson's :)

We almost decided to just make reservations at a restaurant because we definitely didn't want to cook a big meal for just the two of us, but a friend of his invited us to go have dinner at his place with he and his wife so I was excited about that.  I knew it would feel more like the Thanksgiving I'm used to, being in someone's home with home-cooked food!  They said they were going to cook the turkey, stuffing, homemade mashed potatoes and a dessert.  I really had my heart set on cooking a sweet potato casserole before I even knew what they were making so when my husband told me they are making mashed potatoes, it didn't even register to me that would mean we are having 2 potato dishes and no veggies! Oops!  Oh well, so the dip I made I found on Pinterest, of course!  Here it is with recipe and pics! So YUM!!


Cranberry Cream Cheese Dip

What you need:

• 1 12oz package fresh cranberries
• 1/4 cup green onion, chopped
• 1/4 cup cilantro, chopped
• 1 small jalapeno pepper
• 1 1/4 cup sugar
• 1/4 tsp cumin
• 2 tbsp lemon juice
• Dash salt
• 2 8oz packages cream cheese

 First you want to chop the cranberries.  I used my Ninja as my chopper.  You can use some sort of chopper or just chop them yourself, but you don't want them to be all mush.  Chop those then throw them in a bowl.  Cut the jalapeno and remove the seeds then chop it along with the cilantro and green onion.  Add all of the ingredients (except the cream cheese) into the bowl with the cranberries and mix.  Cover and store in the fridge for at least 4 hours because the sugar needs time to soak into the cranberries and break up their bitter taste.  I just did this the night before and let it sit all night.

 I love how pretty it looks! Looks like Christmas in a bowl!  After the mixture sits for 4+ hours, get a big enough plate or dish and spread both of the cream cheese packages as evenly as you can.  Pour your cranberry mixture all over the cream cheese, but one lesson I learned was to NOT pour on the juice it makes.  Seems like a good idea at first, but just makes a mess when trying to eat it later.  The recipe I read was to serve with Wheat Thins, Ritz Crackers or Tortilla Chips, but I would only recommend using Wheat Thins or something equally "strong".  We ended up bringing home the leftovers of this dip and we only had Ritz Crackers to eat it with and they broke every time I "dipped"! But oh my goodness, this dip is SO GOOD!!

Ok next: Sweet Potato Crunch

I found this recipe online, searching for a sweet potato dish to make and it came out really good even though I was missing one ingredient and a little short of another.

What you need:

• 3 large sweet potatoes
• 4 tbsp of butter
• 2 eggs
• 1/3 cup evaporated milk
• 1 tsp vanilla (what I was missing)
• 1/2 cup sugar

Topping:

• 1/3 cup butter, melted and cooled (what I was about a tsp short of)
• 1 cup brown sugar
• 1/2 cup flour
• 1 cup chopped pecans (I used chopped walnuts)

Bake sweet potatoes at 350 degrees until tender, about 45 mins- 1 hour.  Mash potatoes and remove outer skins.  Combine potatoes and next five ingredients in a mixer.  Spread in baking dish.


For the topping:  Mix and spread over potatoes.  Bake until hot.

 

 

I don't have a picture after I baked it, but it was super yummy!! And so was this turkey :)

 

Hope everyone had a great Thanksgiving!

Wall Picture Collage

I have so many recipes to blog about, but I wanted to sneak in my first completed project because I am absolutely in love with it! Found this one on Pinterest too, came from someone's blog.  So glad these people are blogging about such amazing things so that I can try them too!

If you know me at all, you know I am OBSESSED with pictures!  I feel like you can never have enough pictures of anyone!  I don't want to forget a single moment! So when I found this project I was really excited because it allows me to nicely display at least 24 of my favorite pictures ;)  I really liked this too, because I could do it for cheap.  I have to say, the ONLY time I print pictures (at Walgreens) is when I have a coupon code, which they have coupons pretty much daily! When I found a great deal for printing my pictures, I picked about 35 of my favorite so I would have some options when I finally laid them out on the board.

What you need:

• Mod Podge Matte (the glossy kind might leave a glare)
• Double sided tape
• Foam brush (will probably come in a pack of 3 or so, but you just need 1, not too small)
• 1- 20x30 foam board. I used black, thought it was more "nice" looking than white.
• Poster hangers... the ones that stick.  The brand is Command.  For hanging posters and such.
• At least 24 pictures... I recommend printing a few extra just incase one can't be cut to size or you change your mind about one.

The first thing I did was cut up some 4x4 squares of computer paper, just to make sure they'd all fit right and get an idea of how I would space them. Then I used one square as a template to cut out my pictures. After I cut all my pictures, I laid them out on the board and played around with them a lot on where I wanted each picture. I got out the double sided tape and starting taping away! There is no exact measurement for the placing of the pictures.  The only measuring I did was made sure the pictures on the outside were 1 inch from the edge... and from there, I evenly spaced and placed them as much as I could.  I recommend starting from the outside. 

I taped all the pictures, placed them evenly on the board 1 inch away from the edge and now for the Mod Podge!  I took a paper bowl, poured some Mod Podge in it, dipped the end of my "big" sponge brush in it and started painting!

My husband got carried away with the pics lol :) Painting the pictures might be a bit scary because you may feel like you're ruining them, but you're not!  I don't really have instructions on how to paint it on, I just made sure it wasn't too thick and tried to make sure it was all evenly painted.  The instructions I read for this project was that she let it dry overnight, but I did this early in the day and it only took about an hour to completely dry.  Here's what it looked like when I was done slapping on the Mod Podge!

Scary lookin' huh? But here's what it looks like when it's completely dry!

How do you like it?! I LOVE it! Still haven't found the perfect spot to hang it in our apartment, but I can't wait to make another!  I think my next one will be a theme, like our wedding or my husband's deployment in Iraq! Yayyy!!

Fresh Homemade Salsa

I've been "away" a while trying to catch up on sick days at work and spending time with Jordan since he's been back from the field.  A couple days after he got back, we finally decided it was time to get a dryer for our apartment (it came with a stacked washer/dryer combo, but the dryer part broke).  And we also decided to get the Big Screen TV and Playstation 3 he has been dreaming of since before we even started dating, so we headed to the PX to get it all tax-free!  It was a long day for us, as we decided to do our grocery shopping that day too.  We got home that night and he immediately started setting it all up while I made salsa! Here he is so proudly putting up the TV ;)

Ok, so on to the salsa!  I found this recipe a few years ago actually, in People Magazine.  The recipe was actually called Mango & Avocado Salsa (which I actually made it that way the first time), but I hate peeling mangos and avocados don't stay fresh long enough so I make it without those 2 ingredients now.  This stuff is SO good and fresh tasting.  Jordan and I love eating chips and salsa (pretty much on a daily basis) and we figured this is way cheaper and much tastier than store bought salsa.

What you need:

• 4 med-large tomatoes, diced
• 1 jalapeno, seeded and minced
• 1/4 cup chopped red onion
• 1/2 cup chopped cilantro
• 3 cloves garlic, minced
• 1 tsp salt
• 2 tbsp lime juice
• 3 tbsp olive oil
• 1/4 cup chopped red onion 

I used my Ninja for all the dicing and chopping.  Worked perfect for salsa! I did the tomatoes first, then added the rest of the ingredients.

This last picture above is pre-mixture of course.  Pretty, huh? So just mix everything together and that's it! 

You can't tell from the pictures, but this makes A LOT! A little over 6 cups! I tried this picture to show how much it makes...

Enjoy! I'm off to make more of this right now! :)

Avocado & Corn Salad

Again, I found this recipe on Pinterest. I made it late Thursday night in preparation to bring to work for lunch Friday. Another good, cold recipe ;)
When I made it, I sent a pic of it to my bestie Rachel and she's been texting me asking me to post the recipe.  

I have to make a point in this post to say how amazing Rachel is.  She is the most inspiring person I've ever met.  As hard (and sometimes expensive) it can be, she is the one who has inspired me to find healthy recipes and eat as healthy as I can.  She is so independent, positive, and such a joy!

The original recipe is actually called "Avocado & Grilled Corn Salad w/ Cilantro Vinaigrette",

but we don't have a grill so I just used canned corn.

Here's what you need:

• 5 ears corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife. OR just use 1 can of sweet kernel corn, drained
• 2 Avocado's, diced and sprinkled with lemon juice to prevent browning
• 2 cups cherry tomatoes, cut in halves
• 1 small red onion, finely diced. I used half a red onion and it was PLENTY enough
• 3/4 cup Feta cheese, crumbled
• 1 1/2 cup English cucumber, skin on and chopped small dice. I absolutely hate cucumber, so I definitely skipped this part!

Add to a large bowl and refrigerate until ready to use.  I do have to point out though that when I combined these ingredients, I added the avocado last.  After I diced the avocado, I put it in a separate little bowl and sprinkled with lemon juice and THEN added to the rest of the ingredients.  I didn't want to have to sprinkle lemon juice on ALL of the ingredients!

 

In the first pic, I forgot the onion, but don't you forget it lol! As you can see in the second pic, I added the rest of my Hemp Seeds :)

Next! Cilantro Vinaigrette:

• 6 tbsp olive oil
• 2 tbsp Sherry vinegar
• 1 tsp garlic powder
• 2 tbsp cilantro, minced
• 1/2 tsp salt
• 10 grinds of fresh ground pepper

 Mix well!

 When ready to serve salad, add the dressing and gently toss so you don't mush the avocado's.  This makes A LOT! So that it doesn't go bad, I would make this when you have someone to share it with. I wish I had someone to share mine with, I hate to waste!
Enjoy my girl! Xoxo
 
 
 
  

A Great Lunch- Broccoli Salad

I was looking for something healthy and cold that I could bring to work for lunch.  I've grown to love Subway, but spending 6+ bucks a day blows.  We don't have a microwave at work, so my options are limited.  Luckily on Pinterest, I found this great recipe- Broccoli Salad!

What you need:

• 1 head of broccoli, stems removed and florets cut into pieces
• 4 slices cooked bacon, crumbled 
• 1/2 cup red onion, chopped
• 1/2 cup organic raisins
• 3/4 cup "clean" mayonaise
• 2 tbsp white vinegar
• 1 1/2 tbsp honey or other sweetener of choice
• 1/4 roasted, no salt added sunflower seed kernels
• sea salt and freshly ground black pepper to taste

Of course I tweaked this a bit.  I was trying to go as cheap as possible, so instead of buying bacon and sunflower seed kernels, I decided I was going to use what I (thought) I had, Salad Toppings. You can find this in the salad dressing area, it's a mixture of sunflower seed kernels, bacon bits, and a few other yums to go on top of a salad.  But when I got home, I realized I didn't have this like I thought so I did without.  I also didn't have raisins and I'm not the biggest fan, so I did without those too.  

Preparation:

-In a small bowl combine mayo, vinegar, honey, salt and pepper. Mix well and set aside.

-In a large bowl combine broccoli, bacon, onion and raisins.

 

I decided to top with the Hemp Seeds :)

  -Gently stir in the mayo dressing, sprinkle with sunflower seeds and serve immediately!

 

 This is so so good and makes you feel good!

For Denita- Chicken Scaloppine

I never cooked before I was married... Due to my husband's Active Duty, we were miles apart so I only attempted to cook when he came home for a few days every few months. Seriously, I went to my moms for dinner every night unless I was having dinner with a friend somewhere else.
So all of my close friends know that since we got married and I moved with my husband, I've been trying to cook for him! It's been mostly a success so far. Or so he makes me think. My long time sister of 17 years, Denita, asked me what I've been cooking because she needs some new recipe's!

 I love this girl, so I told her about my husband's favorite thing I cook- Chicken Scaloppine! I actually got this recipe from a recipe book we got as a wedding gift. I registered for it- Better Homes & Gardens: Anyone Can Cook. 
LOL. 


I don't have any pictures of it, I haven't cooked it in a few weeks, but it's super easy and yum!




What you need:

• 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 eggs, lightly beaten
• 2 tbsp. of milk
• 1 cup seasoned fine dry bread crumbs
• 3/4 cup finely shredded Romano or Parmesan cheese
• 1/3 cup all-purpose flour
• 2 tbsp. butter
• 2 tbsp. olive oil
• 4 lemon wedges (optional- I don't use them)              

1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick.  Remove plastic wrap.  Sprinkle chicken pieces with salt and pepper.              
2. In a shallow dish combine eggs and milk.  In a second shallow dish combine bread crumbs and cheese.  Lightly dredge chicken pieces on both sides through flour; shake off excess.  Dip both sides in egg mixture.  Dredge in crumb mixture to coat.  If necessary, press crumbs onto chicken with your hands to make crumbs stick.
3. In a 12-inch skillet melt butter over medium-high heat; add oil.  Cook half the chicken breasts in melted butter and oil, uncovered, for 8 to 10 minutes or until chicken is no longer pink, turning once.  Remove from skillet; keep warm.  Add more oil if needed.  Cook remaining chicken.  Serve immediately with lemon wedges.  Makes 4 servings.

Ta-daaaa!! Hope you enjoy Dee ;)

I usually make some really good roasted potatoes for the side. Just cut some New Potatoes into wedges, throw in a pan, drizzle olive oil all over and any seasonings you want.  Bake about 30 mins at 375!

My Green Breakfast!

So, my husband is out in the field all week :(

What this means for him: He plays war; shoots stuff.
What this means for me: I eat tofu and catch up on my shows!

The last thing I want to do while he is gone is cook meals for 2 when it's just me eating. I've also been wanting to find something easy for breakfast and something cold, but yummy I can eat for lunch at work since we don't have a microwave there. I'm sick of spending 6+ bucks a day eating Subway. So I gathered up some great, healthy recipe's I found on Pinterest and went to the grocery!  


This morning I tried the first recipe for breakfast. I NEVER eat breakfast, I never wake up early enough... so by lunch time I'm starving and scarf any and everything down! No bueno!
The recipe didn't come in the standard "Ingredients" then "Preparation" form so I'll just go step by step... as it does not have to be exact. Get creative with it! I tweaked it a little bit myself, but I'll point out where.

Ok, so first I got out my Ninja blender (omg love!) and threw in about 2 handfuls of baby spinach and 1 1/2 handfuls of broccoli stems. Yes, just the stems because I had them leftover from the broccoli salad I made (recipe coming soon) and didn't want to waste! The recipe said to add the "salad stuff" which is basically your greens. Add full heads of broccoli, Zucchini, whatever you'd like!  Then, add about one cup of water. I had some Orange Juice that was fixing to go bad, so I used that instead. 

This is your base! Blend, then store half of it in a sealed container in the fridge for later use! Looks delicious, huh?

 After you pour out half to save, time for fun stuff! 
In the "original" recipe, the girl added:
-Blueberries and Strawberries
-Banana
-Flax Seed and....
-Raw Egg Whites! Gross! Maybe not, but too risky if you ask me. 


Here's what I used:
-Half a Kiwi
-Whole Banana
-1/4 block of Tofu for my protein instead of Egg Whites
-Shake of Hemp Seed
-Handful of frozen Raspberries, Blueberries, Strawberries
-Drizzle of Honey

  

Now blend and enjoy!! This really filled me up. It sounds so gross, but it's really yum and satisfying!