The Best "Fakeout Takeout" Orange Chicken

I have tried several orange chicken recipes, and been quite disappointed.  The sauce is too tart and tangy, or it's gritty and runny.  It just never compared to what I was used to when I ordered takeout.

I decided to give this recipe a try.  It didn't have any hard-to-find ingredients, and it seemed like it might be simple enough to taste good.  I was right!  We will definitely be making this again!  I even had leftover sauce, that I think would be yummy with sauteed chicken in some carrots, bell peppers, pineapple chunks, and water chestnuts--like an orange chicken stir fry!  Maybe some night for a date night-in, I'll serve it up in some take-out boxes.  Easy clean up and fun to eat on the floor watching a movie :)

Orange Chicken

Chicken:
3-4 boneless chicken breasts, cut into chicken tender size
3 1/2 cups cornflakes, gently crushed
1 tsp. ginger
1/4 tsp. pepper
2 egg whites
2 tsp. water
2 tsp. soy sauce

Sauce:
2 cups orange juice
2 T. cornstarch
2/3 cup white sugar
2/3 cup brown sugar
6 Tb. butter

Line a cookie sheet with foil.  Place in oven.  Heat oven to 450 degrees.

In pie pan, combine cornflakes, ginger, and pepper.  Mix well.

In small bowl, beat egg whites, soy sauce and water until frothy.

Dip chicken in egg white mixture and roll in cornflakes.  Place on hot cookie sheet and bake for 15-20 min.

To make sauce, combine ingredients in small sauce pan.  Bring to a boil.  Stir until sauce clears up (about 10 minutes or so).

Serve chicken on rice topped with orange sauce.

Leftover Candy Corns...

It's not a problem I normally have, to have a slew of leftover candy corns.  But if your stash isn't dwindling, as quickly as mine did, I thought some of these ideas were adorable ways to use them up, that aren't all "Halloween-y".

These candy corn penguin cup cakes are from Naomi's instagram (of the fun blog, Love Taza).  From what I can tell, they are oreos, candy corn, and mini chocolate chips.  They look easy and fun, for any time of year!

These are adorable little pretzel turkeys, that look simple and easy!  They would be a fun place setting for the kid's table at Thanksgiving!  For some more "turkey" inspiration using candy corns, I can't get over how cute these nutter butter turkeys are, or try out variations of the Reese's peanut butter cup turkey, here or here!

And if your candy corns are stale, or you are all sugared-out, you and your kids can make a sweet little card, inspired by this handprint turkey, or this Thanksgiving card.

Have fun using up that leftover candy corn!  Now I wish I had some left...I will have to plan better for next year!

Stuffed Pumpkin: Bacon Jalapeno Dip

On Monday night for family home evening, we had our good friends, the Mertz's over.  James and Jenessa  recently moved here from Tucson.  Brett and James have been very good friends for years, they grew up in Willcox together.  We like that they live close now!

Jenessa offered to bring tomato soup and bread bowls (you can buy the bread bowls here, they are so worth it!).  I gave my first attempt at baking something in a pumpkin, and whipped up some apple crisp.  It was a fun and relaxing evening.  The stuffed pumpkin was a hit!  I'll probably make it again...this week!    

And can I tell you how much I love eating on the back patio!  We eat out there nearly every single night, and I can't get enough of it!  I'll be disappointed when the evenings are too biting to enjoy the patio, but then we can make s'mores around the firepit and Christmas will be here--so I won't be that disappointed :)

Landon was in a goofy and happy mood, so we had fun interacting and engaging with him a lot.  He was so smiley and corny the whole night long.

So, in case you want to test the waters, and try baking "something" in a pumpkin--give this easy appetizer a try!

Bacon Jalapeno Dip baked in a Pumpkin

original recipe found here

2-3 pound pumpkin, cleaned out

16 oz. cream cheese

2 cups Monterey Jack cheese, shredded

2 T. finely chopped jalapeno

2 T. finely chopped onion

1/2 cup cooked and crumbled bacon

3/4 cup salsa verde

Preheat oven to 350 degrees

Place cream cheese in large, microwave-safe bowl and soften

Stir in the remaining ingredients

Place the dip in cleaned pumpkin and place it in a baking dish with 1 inch of water.  Lightly cover the pumpkin with foil.  Place the pumpkin and baking dish in oven and bake for about one hour, or until the dip is hot and bubbling around the edges.  Put the top of the pumpkin in the last 20 minutes, so it looks "baked". 

We served it with the "insides" of our bread bowls and tortilla chips--both were delicious!

Enjoy!

The Yummiest (and easiest) White Chili Recipe

Chili is one of those dishes you think of being a staple during this time of year.  And while I love the traditional chili with cornbread just like the next girl, this is a fun twist on the traditional dish!  Plus, it is even easier to throw together than the regular chili, in my opinion.

This is one recipe that I get asked for a lot, it is a crowd pleaser!  I typically make mine in the crockpot, just so it can simmer/warm through for a while, but it isn't necessary.  It can be done on the stove just as easily!  

White Chili

1-2 Tbsp. olive oil
1 medium onion, chopped
1 (4 oz.) can of green chilies
4 cloves garlic, minced
1/4 tsp. cayenne pepper
2 tsp. cumin
1 1/2 tsp. oregano
4 chicken breasts, boiled and shredded (I often use leftover rotisserie chicken or canned chicken too!)
5 cups chicken broth
3 (16 oz.) cans of white beans, undrained
3 cups Monterey Jack cheese, shredded

Saute onions, green chilies, and garlic in olive oil and spices.

Combine beans, broth, and chicken with onion mixture in crockpot or in soup pot.

Let heat through entirely.  About 30 minutes before serving, slowly add cheese and stir every few minutes until cheese is melted and evenly distributed.

Enjoy!  We eat it plain, but more shredded cheese, sour cream, and cilantro on top would be delicious toppings and add some garnish--especially for a get-together!

Dining out on a Dime: Joe's BBQ and a Quick Update

So sorry that I have been MIA for the last while.  If you didn't catch it, here is why.  It is probably why I was craving this, and wearing these all summer long.  It's all starting to make sense now!

Today I am actually feeling quite great (meaning I didn't spend the whole morning wrapped up in a ball on the couch while Landon caused mischief, and I threw in a load of laundry!).  Our house is in a current state of sadness, as all of the decor and most other things are packed up in boxes, ready for our move.  We close on our house this Thursday, and then the madness will begin!  We need to take down wallpaper, paint, and refinish the kitchen cabinets--just to name a few things on our "to-do" list.  But don't worry, I will try to take before and after pictures, because they are the greatest.  And I will definitely post on what we learned about refinishing cabinets, it's a big experiment for us. 

If you are needing a yummy place to eat out this weekend (I'm sure we won't have a very functional kitchen for a bit), then Joe's Real BBQ is a good place to try!  Now, it isn't the cheapest place, but Brett and I got out of there for less than $25, which included lots of good meat, sides, and the biggest rootbeer float I ever did see (with homemade rootbeer, no less).  It is a fun, family-friendly place that has a great atmosphere and seriously good food.  It is a "seat yourself" cafeteria-style set-up that is laid back and fun.

Brett and I each ordered a sandwich this time.  Mine was a bit smaller and had one meat on it.  Brett's was a larger one with two choices of meat on it.  Both of them came with 2 sides.  We love the macaroni and cheese, and the baked beans!  I also really like their main course baked potatoes, cause they come with a heaping bit of meat on it, and it is oh-so-good.  When Brett wants to splurge, he goes with the sampler plate, which has a lot of meat on it!  Writing this post has my mouth watering...I might need to plan this for a date night soon.  

Another great thing about Joe's BBQ, is it is the best place to go for your birthday.  They give you $10 towards a free meal, just show your ID.  You can easily get a full meal on less than $10, or splurge and pay a couple dollars difference.  Now that is frugal!

Landon sporting his Joe's hat

This is the size of the rootbeer float!  Plus, you get unlimited free refills on rootbeer--if you can manage it!

Trust me, this kid eats like a king when he goes out to dinner with us.  He grunts for the pulled pork smothered in BBQ sauce, the mac-n-cheese, and the baked beans!

He just happened to be wearing his John Deere onesie, so we couldn't pass up the photo-op with their fun decor!

This place is in the heart of downtown Gilbert, so if you go when there is nice weather, then walk around and enjoy the fun area too!  BBQ is one of my favorite kinds of foods to order out at a restaurant!

Easiest Soup that is Restaurant Worthy

Right after I had Landon, Brett's Aunt Kaye brought us over some lunch/dinner.  It was so simple, heart-warming, delicious and the ultimate comfort food.  I have been having some mad cravings for it, so I made it last night for dinner.

I'm sure you are wondering what she brought us...she brought us a simple potato soup, bread bowls, caesar salad, and rice krispy treats with chocolate drizzled on top.  And it still brings me comfort just thinking of the meal. 

Sorry for the crappy pictures, one day I'll learn how to take beautiful food pictures...one day.

The soup was rich, flavorful, and filling (even for my husband), and it just hit the spot.  So of course, I asked for the recipe and was floored when she told me her secret to make this delicious soup in a matter of minutes! 

Here is her recipe:
1 package of Bear Creek creamy potato soup mix
8 cups water
1 box augratin potatoes with sauce mix (I use the generic store brand)
chopped celery
chopped carrots

Throw it all in the crockpot on low, and let it simmer away for several hours to let the vegetables become tender.

If you don't have a crockpot, then of course, you can do the simmering in a soup pot as well. 

Sometimes the consistency gets rather thick (especially if eaten as leftovers), so add a splash of milk to thin it out if needed!

Obviously, the added veggies, really are optional, but I like the variety it gives to the soup.  Bear Creek soup isn't super inexpensive, but this tastes like a soup you might get at a restaurant (think a Paradise Bakery or Zupas type of restaurant), and makes a lot!  So really, cost per serving isn't super high compared to eating out.  And it is so easy.  Sometimes I am willing to pay $1 or $2 more for a lot of convenience and something I know I'll love. 

Because of the flavorings, this doesn't taste like a traditional baked potato soup.  But if you are looking for something like that, here is my most favorite, inexpensive, and delicious, baked potato soup recipe.  The reason I love this soup, is you don't have to pre-bake or peel the potatoes for it (as so many other recipes require).  Top it off with sour cream, chives, and leftover bacon or ham.  This is another restaurant quality soup that will blow your socks off with how easy and tasty it is!  I love the loaded baked potato soup I order at a local restaurant called Crackers & Co, and this is just as good!

Pressure Canning Tips for Beginners

Now, I do not, by any means, claim to be an expert at pressure canning.  2 months ago, I had no experience with it.  But since coming so freshly off of no experience to some experience, I feel like I can address a few concerns and give a little advice to those who have not yet tried it.  I remember how it felt to feel completely clueless, so hopefully I can fill some people in on a few things that I have learned.

It really isn't scary and is quite safe.
I'm sure we have all heard those horror stories from back when our grandmothers and great-grandmothers pressure canned and had things exploding and accidents happen.  Now pressure canners are made so much safer, and have many safety precautions in place.  If you follow the instructions for your canner and keep an eye on it during the whole process, then you should be just fine.

Gas stoves are preferable, because you can control the heat easier and it goes quicker, but they are NOT necessary.
In fact, when we had our canning weekend, we did most of the canning on glass stovetops.  I personally have a gas stove, and so when I have canned on it, I notice that my canners tends to get up to pressure quicker, and the heat is a little more sensitive, so it is easier to control small changes in temperature to get the pressure at an exact spot.  But we had absolutely no problems when we canned on the glass stovetop.  Just be sure to lift the canner, versus dragging it, when on glass, so that it won't scratch the stove.

To can anything other than fruit (and some tomatoes), you must use a pressure canner.
A hot bath or steam bath method can not be used for beans, meats, vegetables, etc.  The reason is, that the acidity in these is not high enough, so the food can easily spoil unless it is canned under a high pressure.  So don't risk it, use the pressure canner if you are canning low acidity foods!

The raw pack method is so awesome!
Up to this point, the raw pack method is all I have done, and I love it.  I know there are pros and cons to it, but I have some great things to say about it.  In case you don't know what the raw pack method is, it is canning your food uncooked.  For instance, you can chicken totally raw (in this case, you don't even need to add water, it creates it's own juices when cooking).  The chicken will cook while it is being pressure canned. How much easier can you get?  There are other options to can with pre-cooked food as well, if that is what interests you, or you have a lot of leftover food that is already cooked that you want to preserve.

Use the internet and books to research.
As for so many other things, the internet is full of advice, tips, recipes, etc. when it comes to pressure canning.  Of course, make sure that you feel comfortable with what is being said, and the most reliable sources are those that are research based and legally able to give exact advice (so, technically, I do not fall under this category, of course!).  I have also heard really great things about the Ball canning books, and they are quite inexpensive--I plan on investing in one soon!

Watch someone.
I had someone offer to come do a small trial run on some pressure canning, and it made all the difference to me.  It put me at ease since she knew what she was doing, she gave me some tips and tricks that worked for her, and it helped to physically watch someone handle the pressure canner and the other components.  I am sure you all know someone that could help you.  But if you don't, then check out youtube, tons of great videos to give you similar results!

Extension Office.
Every state has a state university that is given money to do research on agriculture and all sorts of other food-based research, including food preservation.  Arizona's university to receive this funding is U of A, however there are many extension offices in each county.  They are a great resource.  You can call in and ask questions, go in and get your pressure gauge checked, and use their website for helpful advice and guidelines. You can visit the Maricopa county website, here.

Canning can be pricey to start out, but will pay itself off quickly. 
I started out by price checking many stores for their canning goods, to see which place sold the jars cheapest.  It was easier to find used quart jars, but very hard to find used pint jars for sale (via craigslist, garage sales, thrift stores, etc.).  I found the cheapest place to buy pint jars, was Costco, running at $5.99/dozen (I do believe they are just carried there "seasonally", but I'm not positive).  WalMart also has some competitive pricing, and they also have their own store brand of canning jars (I used them for half pints to can raspberry jam and they all sealed and worked just fine).  Gathering your jars, lids, rings, can start to feel pricey, but don't forget--you can reuse the jars and rings!  So after getting a large supply together, you will only have to buy new lids when you want to can something.  Also, it is recommended that after jars have sealed and sat for 24 hours, that you remove the ring to prevent it from rusting onto the jar.  If you do that, then you really don't need a ton of rings either, because they can be reused instead of sitting on the jars on the shelf.

My pressure canner.
I own the Presto 23-quart pressure canner, and I have loved using it so far.  You can stack 2 layers of pints (I think I can do 18 or so pints each batch), or one layer of quarts (I believe it is 7 quarts each batch).  It was the most bang for your buck, from what I could tell.  It cost me $70 on Amazon, which I felt was a very reasonable price.  I also like that this has both a weight for the pressure, and a gauge.  Some just have a weight, and so you have to monitor the rocking of the weight to estimate about how many pounds of pressure you are at.  I like having the gauge to take some of the guesswork out of it.  A lot of people really like the All American brand.  My sister in law has one that we used over the canning weekend, and it works great too.  The price point is significantly higher though, and so I opted for the Presto and don't regret it at all.  I know eventually I will have to replace the $5 plastic seal on the lid to maintain pressure (over time they wear out), and on the All American, they don't have one (it is metal-on-metal), but that doesn't really deter me since it is such a small cost to maintain it.  Did you know most Ace Hardware's carry canning supplies?  I had no idea!  Good for replacing small parts like that!  My other sister-in-law had a Presto brand pressure canner, but hers was smaller, so we could only do one layer of quarts or pints each batch, so you had less done each batch.  I would splurge for a few bucks more to have double the capacity.  You won't regret it when you can make twice as much with the same amount of prep time!

Hope these few tips help motivate someone to dive into the world of pressure canning.  I am loving it so far! If you don't want to invest in a canner just yet, see if you know of anyone that has one you can borrow.  Try it out!  See if you like it.  It is fun and a great way to contribute to your family's self reliance.  

Happy Canning!

P.S.
Today is your LAST CHANCE to enter the GIVEAWAY!!!! It closes tonight at midnight, so hurry up and enter, you know you want that adorable necklace!

A Simple Recipe: Whole Wheat Muffins

I love food that is flavorful and delicious.  However, I often find myself reverting back to those simple, easy comfort foods that are full of flavor, yet tried-and-true.  Sometimes they are the best recipes, it is why they have stuck around so long! 

As delicious as some things might be that are pinned all over pinterest, I don't know how many of the trendy "nutella" recipes will be used frequently in 20 years (except for slathering it on bread or bananas--surely that will stay around).  But I betcha anything, this recipe will be!

I love, love, love my mom's recipe for bran muffins.  It makes a huge batch (I usually half it) and the batter will last in an airtight container for up to 1 month, in the fridge.  But, it calls for quite a few ingredients, which I don't always have on hand. 

A couple months ago, I was skimming through my Allred Family Cookbook (I got it upon marriage into the family--pretty good deal, if I say so!).  I came across this simple, small recipe that my sister-in-law Kami submitted: Whole Wheat Muffins.  I tried it, and loved it!  They are simple, easy, and make a batch of about 12 muffins.  I've made them a few times since.  I'm sure you could add some fruit (fresh, frozen, or dried) or nuts to customize your muffin.  I haven't yet, so I can't give you any advice on that.  But the plain ones are delicious.  Add a little butter into an ooey-gooey hot muffin, and side it with some fresh fruit and orange juice.  This recipe has become a regular in our house.



Whole Wheat Muffins:
2 cups whole wheat flour
1 cup brown sugar
1/4 tsp. salt
1 tsp. baking soda
1 cup milk (can use powdered milk)
1 cube melted butter
1 egg
1 tsp. vanilla

Mix dry ingredients together in medium sized bowl. 
In large measuring cup combine liquid ingredients.
Stir just until moistened. 
Spoon into greased muffin tin.
Bake at 375 degrees for 15 minutes.
Makes 12 muffins

Kami recommended to just slightly undercook them so they are a little gooey, which I do and it is yummy! 

What are your favorite, simple recipes?  Tell me, I want more in my repertoire! 

Using up Produce

Over our marriage, I have gotten better about not wasting as much food.  Sure, I still have to throw stuff out.  I am sure I always will.  But I have significantly reduced it.  And what we do toss, either goes to our compost pile or chickens (some stuff makes it there inevitably--like egg shells or the mystery meat that got lost in the back of the refrigerator). 

But before that spinach goes limp and soggy or those tomatoes get mushy and leaky--give this a try! 

Homemade omelets!  They are the perfect, filling, easy meal that can use up the produce that is on it's way out.  Of course, don't use rotten food, but your leftover bits of what you planned on using for previous meals/salads/etc. that might not get used up otherwise. 

Brett is the omelet master.  So I, of course, allow him to have lots of involvement when we eat them (score!). 



We usually use a little bacon, sausage or ham that is frozen, but you don't have to.  If we do, we cook it up in a skillet and reserve some of the grease for when we make the omelets (not-so-healthy, but oh-so-yummy!). 

Then we chop up whatever produce we have leftover, the meat we prepped, and grate some cheese (we use all kinds).  Of course, these also are great "planned" meals too, as in you can purchase the ingredients with the intention of making omelets. 

 

 

So pretty, right?  Told ya he's the omelet master!

 



Here are ideas for omelet ingredients (this is not a comprehensive list, by any means):

produce:
garlic
onion
broccoli
potatoes (already cooked/baked and cubed)
tomatoes
spinach
bell peppers
olives
mushrooms
avocado (topped after it is cooked)
fresh or dry herbs (cilantro, basil, parsley, etc.)

cheese:
cheddar (we love extra sharp!)
Monterey jack
pepper jack
mozzarella
swiss
feta

We like to top it off with sour cream and salsa or ketchup, if it's available in the fridge. 



While we cook, Landon munches on ingredients (like mozzarella cheese and bell peppers).

What do you do to use up leftover food before it goes bad?

 

My friend, Libbie, uses her leftover food to make nachos which is a great idea, too!





Family Fun: A Donut Outing

Whew!  Sorry I wasn't super active in the blogging world last week.  I got a bad case of the stomach flu that really wiped me out.  But now I am doing much better, so the blogging can continue!  This week I will add a couple more ideas for some budget-friendly family fun. 

Have you ever been to Bosa Donuts?  We have one nearby, and they have some seriously delicious donuts! A couple Saturdays ago, we decided to take a morning bike ride over there and get a donut, and some donut holes (for Landon...ahem) for breakfast.

I loved it so much it might become a tradition every so often on Saturday mornings...not such a great idea for the waistline though!

And if you want to see how adorable Landon looks in his little bike helmet, you can check the picture in this post!

Dining Out on a Dime: Casa Ramos

I had a fun and productive weekend canning!  Hope you had a good one.  I'll show you what we did this weekend, in a future post--coming up soon! 

We love to eat out, but if you aren't careful it can add up fast!  Typically we eat out places that maybe are quicker or don't have waiters/waitresses (i.e., less expensive).  But sometimes it is nice to sit back and have someone continually top off your water and serve you your food!  So when we are in the mood for that, and some good Mexican food, we head on over to...

...Casa Ramos.  It is on Main Street in Mesa.  It is reasonably priced, the staff are over-the-top nice, and it is delicious!  Bonus: It is also open late!

When you are seated, they bring you a bowl of tortilla chips and some roasted tomato salsa.  If you aren't careful, you get full from that!  Because we get the chips and salsa, we opt to share a combo meal (I think we normally get #19).  Our combo meal comes with a burrito, taco, and enchilada (your choice of meat in each--we love their shredded beef!), and a side of rice and beans.  So good!  

Last time we went, we made it out of there for $15, including tip!  Not too bad for delicious Mexican food, and great service where you are seated and waited on.  

Have you ever been to Casa Ramos?  Where is your favorite place to eat out that is budget friendly?  

A Canning Weekend

Look at this beaut...





It's my new pressure canner, and this weekend my little family is heading to my husband's hometown in southeastern AZ for the women to have a "canning" weekend.  So excited!  I used it one time last week, so I am excited to try it out again!  Everything I made last weekend turned out fabulous.  I know that it can be potentially dangerous (although, they are made much, much safer now, than when our grandmothers and great-grandmothers used to pressure can--there are a lot of safety mechanisms in place before it will just blow up), but I feel much more comfortable with it now.

We are going to can chicken and beans this weekend!  Both staples around this house.  Best part is, both of those items are put in the jar raw, thrown in the canner, and come out cooked, tender, and preserved until needed!  There was a sale for chicken $1.69/pound, and so I offered to bring down a ton for everyone to use (since that small town doesn't get many great deals like that).  My parent's extra freezer is filled to the brim with chicken, because they said I could borrow space for a few weeks (well chicken, a bunch of meat from a cow they had butchered, and more Blue Bell ice cream cartons than you'd ever think of!).

Brett and I are slightly worried about how we will take all of the chicken down with us in our tiny car...but I am sure we will figure it out!

I have been scouring Craigslist and price checking for canning jars at all the stores.  I have a pretty decent collection.  Now to start filling them!

I have a long list of things I'd eventually like to can, but I am glad to be starting with these basics.  Have you ever canned or preserved anything?  What was your favorite?  Ever done tomatoes?  They interest me, but seem like a lot of work.  Tell me your thoughts!

Get Your Garden On

Did you have a good weekend?  I hope so!  We grilled for dinner both Friday and Saturday night, Landon played in his little "play pool" for the first time, and I was able to can chicken, beans, and raspberry jam!  This week I will post a little bit on self-reliance.  So to start off...

...do you have a garden?

We planted a small one this year.  I love seeing the tomatoes forming on the plants, and I have already snipped off some fresh cilantro and basil to cook with.  This weekend we used them both on homemade grilled pizzas! 

Next year I have plans to make a much bigger one!  I can't wait to harvest some tomatoes, it will be a seriously fresh and delicious homemade salsa paired with the freshly snipped cilantro.

Instead of planting straight from seeds, we bought some small plants that were already started at Home Depot.  They were just a little more expensive (but not much) than buying the seeds, and it was much more exciting to see quicker growth and progress with our plants.

Our planted garden...

Growing up ranching and farming has it's perks...Brett installed this small drip-line system in the garden in a matter of minutes!

See the drip-line watering...

The hose hooks into a spot, and then we turn it on for a while and it does all the work.  So nice to not have to hunch over the garden box in this hellish heat we call "summer".  

We have our compost pile right next to it (I know, not the prettiest picture!).  We throw our scraps and older produce (that we don't give to the chickens) in the pile.  After a lot breaks down, Brett will combine it well into the soil and we will periodically add more into our garden soil.  It is wonderful!  The bushes on the other side of the compost pile grow like crazy because of it!

What have you planted before?  Have you ever done a garden that was exclusively herbs?  I'd love to try that too!

P.S. If you are interested, here is a link on perks to having a drip line system, and a tutorial on how to make one for yourself!  You could also go to your local home improvement store, and I am sure they could get you going in the right direction!

Let's Celebrate: Cinco de Mayo

Here in the good Southwest, we take things like Cinco de Mayo quite seriously.  You see, it is a really good reason to eat delicious and authentic Mexican food, be surrounded by bright colors, and spend time with family.

Why not check out the history of Cinco de Mayo and plan a little celebration?

Here are a few ideas to get you started:

Use tissue paper for decor!  It is inexpensive, and really authentic for this sort of celebration...

1. tissue paper garland

2. mini pinatas

3. fringe invitation

4. tissue flower tutorial

These are all easy DIYs, and really add color to your fiesta as well.  

Another fun way to decorate is with the small succulents...

1. succulents in recycled cans

2. succulents in terra cotta pots

Of course, food is a very important aspect of a Cinco de Mayo celebration...

1. salsa bar

2. mexican corn

3. sombrero cookies

4. mock fried ice cream

The food doesn't have to be a full-meal.  I love the idea of a salsa bar or just dessert.  We will probably get some carne asada meat from a local carniceria, and make black bean dip and cilantro lime rice.  Maybe even some mexican corn.  Mock fried ice cream is easy to make in advance--perfect for hosting!  Warm honey and cinnamon together and drizzle it on top for the perfect touch.  If you are hosting, to keep cost low, have everyone bring something!  Takes the stress off of you and your budget.

And of course, get-togethers are more fun with photos, and who doesn't like a few fun props?!

1. inspiration for pinata costume

2. free mustache printable

If you are looking for the perfect way to top off the day, try serving some horchata--a traditional Mexican rice drink.  Think rice pudding in liquid form, it is delicious!

horchata recipe

I hope this gave you a few ideas on how to celebrate Cinco de Mayo this year, whether it be a big or small celebration.  Let me know how it goes!

Superstition Ranch Market

I'm going to blog some of my favorite spots around town...

First up is Superstition Ranch Market.  I know this isn't a secret, but thought I would post it in case any people haven't heard or been to the ranch market.

This place has gobs and gobs of fresh produce for a steal!  As a disclaimer, I need to state that typically the produce from here has a slightly shorter shelf-life, and you sometimes have to dig for something good, but not always.  And the prices usually counteract any inconvenience of digging through for a few seconds longer, for me at least!

I typically do my grocery shopping at WinCo (a little at Costco) every few weeks.  In between these trips, I will pick up the produce I need at the Superstition Ranch Market every week, or week and a half.

Here is a glimpse into one of my shopping trips...

As you can see, the prices can't be beat.  I mean, 8 red bell peppers for $1?!  Usually one of those beauties can cost $1!  Stuffed bell peppers for dinner, anyone?

Depending on the day and time of day you come, this place can be packed.  I like to try to go during times that aren't "peak" times (i.e., not on a Saturday, not right before the dinner hour, etc.).  There is a lot of produce packed into this small store, so we wear the Moby for easier navigation.

Not many other places can you score grapes for this deal!

They even have a huge assortment of specialty cheeses, fresh breads and cinnamon rolls, and dried goods as well (although I never buy the dried goods here, the price point on these is fairly high).  

I got all this produce, for a whopping $9.02.  What a deal!  We will have yummy meals and snacks this week!

2 cantaloupes, 1 watermelon, 4 bananas, 2 cases of strawberries, grapes, green onions, 3 regular yellow onions, 3 zucchini, 5 avocados, 8-9 Roma tomatoes, 2 Produce Partners mixes (1 for salsa, 1 for guacamole).

And if you don't live close by to make regular stops, it is a good place to buy in bulk to can or bottle produce.  Or, you can stock up and freeze produce.  My friend Kara from Not Quite Mary Poppins, did a blog post here, on how to do just that!  Very simple tutorial with pictures, so check it out!

Stretching Meals: Easter Edition

How do you use up your leftovers from Easter dinner?

We used our leftover rolls and ham to make sandwiches (throw a little Dijon mustard on there to kick it up a notch), potato salad (using all those hard-boiled eggs that are dyed over the weekend), and some veggies and pickles we keep on hand for salads and snacks.

Easy and delicious dinner!

Ham is also good in lots of casseroles, omelets, on homemade pizza, and in potato soup.  Or, if you have the ham hawk, boil it to make a stock and make ham and bean soup.  Yum!

For those hard-boiled eggs, use them to make egg salad sandwiches, in a salad, or plain with a little salt for a protein-filled snack.

Any other ideas on how to use up those hard-boiled eggs and ham?  Hope your Easter weekend was wonderful!

St. Patrick's Day {Food Edition}

St. Patrick's Day is around the corner, and it is fun to be creative with our food.  Rainbows and green are the colors to work with, so the possibilities are endless! 

Here are a few ideas that would be fun to try.  They are sure to be a hit with your spouse, kids, or both!  Simple, inexpensive, and festive...

 

Breakfast: 1, 2, & 3 are all some fun breakfast ideas.  Rainbow pancakes would be a little complicated, especially if you don't have a lot of time in the morning.  You could just add a little green food coloring to the batter to simplify and make green pancakes (and add it to the milk and/or scrambled eggs while you are at it!).  If you are in a serious pinch, who doesn't love a bowl of lucky charms?

 

Lunch: 4 is a simple idea of a lunch to pack up.  You could also use guacamole and chips, broccoli, a green/herb tortilla wrap or any other green items.  Look around the produce next time you are grocery shopping. 

 

Dinner: 5 is a corned beef and cabbage recipe that looks simple and easy--you use the crockpot!

 

Dessert: 6 is instructions on how to make some leprechaun floats for after dinner using lime sherbet and 7-up.  A quick and easy dessert that completes the day of festive food. 

 

Of course, there are millions of ideas out there for festive food, especially St. Patrick's Day food (Pinterest, anyone?).  What are your favorite festive food ideas?  Do share!  And did you grow up having fun food traditions?  I want to hear about them!