Let’s Party #47!

HAPPY NEW YEAR!

Well … I hope you all do not party too hard on New Year’s Eve (at this time while I set this up in advance, I plan to be sober at midnight … we’ll see!)

July 4 2017 Firework show Lauderdale By The Sea
Continue reading “Let’s Party #47!”

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Winter Blend Veggies

Looking for a quick, healthy side? This is it!

I try to eat veggies at all three meals. Generally, breakfast would consist of green beans, eggs and bacon or chicken apple sausage. That started back when I did my first Whole30 eons ago … and it was a habit that just stayed with me.

breakfast boxes meal prep eggs bacon green beans

Now that it’s winter time though, green beans are not really in season and quite honestly, frozen green beans cook up too mushy for my taste. I prefer they have some crunch still.

So lately, I’ve been grabbing frozen veggies from Aldi and Walmart …

aldi winter blend.jpg
$1.09 at Aldi

$5.88 each Walmart

Walmart also carries a mix of broccoli, cauliflower and carrots for $5.88 … and these are large bags. Hubby is not a fan of the carrots and I never was either until recently …

Anyways. Some people think I’m weird because I eat these veggies at breakfast. But I know that is my BEST time to get veggies into my day! And I have a super easy way for you to make these in the morning without a whole lot of fuss, promise!

Grab yourself a skillet.

Trader Joe’s Ghee $3.99 and Kelapo is around $8.99 (look in the oil and vinegar section)

Turn that heat to medium and add some ghee, avocado oil or what not. Not a lot, just a little bit to coat the bottom of pan. Personally, I use ghee as I think ghee is made for sauteing veggies!

Add the veggies, season with a little salt/pepper/garlic powder/onion powder mixture.

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Add a touch of water and put a lid on it. Keep the veggies over medium heat and check on them in about 5 minutes or so, giving a quick stir.

Once they are heated through and softened to your liking, go ahead and dish them up! I like mine firm but hubby likes his mushy so we have to split them up a little!

*If you’d like a little char to them, take the lid off and crank the heat to HIGH and let them cook for a minute or so, tossing them after the first minute. Keep an eye on them as they will overcook if you aren’t careful!

Enjoy!

#Whole30  #Paleo  #Vegetables

Looking forward to sharing with some of these GREAT Parties … go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Let’s Party #46

Hey! Are you all ready for the last party of 2018??

MERRY CHRISTMAS! 

burgers beans broccoli cauliflower rice
A sign of things to come in 2019

I can’t believe the year is almost over. I’m glad … only because SO many things have happened: Marks diagnosis, we sold the house, we bought the condo, we moved not once but TWO times, we got rid of SO many personal belongings (of which I’m still struggling with some) and so on … thankfully Nolan showed up late 2017!

Mark has his 3rd dose of Taxol on Wednesday and then we host Nolan’s first birthday on Saturday … here’s hoping the stuff doesn’t kick his butt again by day 3 (which is SATURDAY) … this stuff is definitely making it’s side effects known.

Thank you to everyone who came by last week and this week to share your awesome project and great ideas! I still feel the need to pick up some needles and yarn and get crafty! 😉

What do you say? LET’S PARTY!

Cinnamon Rolls – a Christmas Tradition

The recipe originally comes from The Pioneer Woman … I was making them every year for about 5 years … of course, I had to count on my fingers and remember key events to get to that number of years … really, FOUR YEARS??  It’s been about another FOUR years since I’ve last made them and well, time to bring out the old recipe AND old pictures! Here you go with an old post from the other blog with a little update at the very end …

cinnamon roll iced

They aren’t hard to make either … I mean heck, if the Pioneer Woman is making them … you know that they are GOOD and EASIER than most recipes … gotta love that about anything!

cinnamon rolls cooked.jpg

I started making these on Christmas Eve one year, and it just became something that everyone expected … and since I love that people LOVE when I make something for them, I’m always happy to bring out the flour and hop to the baking …

cinnamon dough on counter

I still have a HECK of a time getting rolled tight, but probably because I really really load them up with the filling. Which is what makes them so good, I think.

cinnamon roll filling.jpg

I also use brown sugar instead of white … so there’s my one noticeable difference in the recipe…give yourself 2 days to make these as you can toss the dough in the fridge overnight and roll and bake the morning of.

Cinnamon Buns … my version:

2 cups of milk (I use 2%)

1/2 cup oil

1/2 cup of white sugar

1 pkg yeast

4 cups plus 1/2 cup of all purpose flour

1/2 tsp baking powder (make this heaping)

1/2 tsp baking soda (make this ‘scant’)

1/2 tbs salt (heaping)

1/2 cup butter, softened

1 cup brown sugar

cinnamon

Ready? Get yourself a big pot and add the milk, oil, sugar. Give it a quick whisk and scald the milk … this is just BEFORE it starts boiling. Make sure the pot is big because it will bubble like mad AND you are going to mix the flour in too.

cinnamon roll spoon trick.jpg

Once it is scalding go ahead and remove from the heat and let it sit for an hour or so til it cools down some (lukewarm to warm but NOT hot).

Sprinkle the yeast over top of and let that sit for a minute while it does it’s foamy action.

Add in your 4 cups of flour. It’s going to be a wet soggy mess, but that’s ok. Put a lid on it and let it rest for an hour on your countertop.

Add the 1/2 cup of flour, baking powder and baking soda AND the salt. Stir together. At this time, I would recommend you put in the fridge. It may grow overnight, just punch it down and tell it who’s the boss. Personally, I would highly recommend you do the overnight thing. The dough will become much more manageable once it’s cool like that. OR you can proceed to finishing them NOW.

::next morning::

Hello and good morning my baby

(ummm, surely you talk to your food when excited?).

Sprinkle your countertop surface with some flour. Dump the dough out in the middle of all the flour and roll out into a rectangle (now, mind you, it does not need to be perfect).

cinnamon roll rollout.jpg

Take your soft butter and rub it over the surface of the dough. Um, yes, I do use my hands because it’s quicker and easier… then sprinkle the brown sugar over the butter and then the cinnamon. I don’t measure the cinnamon, I just eyeball it, but I’m pretty generous with it.

Roll the rectangle up. I have no easy recommendations on this, except if you have a bench scraper, use that to assist you where the dough might stick a little. I still struggle with a TIGHT roll, but it’s sufficient.

Once rolled, pinch the seam as much as you can. Cut into 1 inch sections (using the bench scraper, knife, non-waxed floss, etc.).

Place these is a dish that you’ve sprayed with non stick spray. *For gift giving, I highly recommend picking up those little disposable pie tins!

Cover and let rise for about 30 minutes.

Bake at 400 degrees til light brown, 15 to 18 minutes.

Pull out, and top with glaze. I’ve made it with powdered sugar and milk with a pinch of vanilla. But I prefer to use canned cream cheese frosting that I’ve diluted (to make pourable) with milk. I just dump the frosting in a bowl, add a little milk, whisk, add more milk (a little), whisk until it’s runny enough.

Enjoy!

*This makes a TON of cinnamon rolls and you can easily cut the recipe in half! If you don’t want a bunch of sweets taunting you this year, by all means, halve the recipe!

cinnamon roll eat

*The last time I made these, I was an emotional, hot mess as my neighbor had requested them after she had gone through some chemotherapy … it took her all day to eat one but she ate it and called me to bring another for the following day. I’m hoping these put Mark and the kids all in a happy place. I’m also sharing with my NEW neighbors to open the door for friendship!

#FoodGifts  #ChristmasTraditions  #CinnamonRolls

Looking forward to sharing with some of these GREAT Parties … go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

Creamy Potato Soup – Crockpot Style!

Comfort food straight from the crockpot!

Soups on! It’s getting chilly and well, I just love comfort food!

Even though it’s the weekend before Christmas and we should all be rushing around to finish all that shopping/decorating/stressing, I’m opting to make soup! Is it Christmas-y? No, not really … but it does make me happy so it is what it is!

Now, THIS soup is yummy and I get really excited when I’m making it … its just a little bowl of pure comfort food to me … yummmy ….

The last time I made this, about a YEAR ago (!), I switched it up a little and used the refrigerated steakhouse seasoned diced potatoes …. and I highly recommend you do it this way as it’s really the BEST!

potato soup to eat.jpg

Another thing I have to point out: toppings. I love toppings, but then again, I love a loaded baked potato … so that’s how you need to look at it. Do you like bacon, cheese, green onions on your baked potato? Then, by all means, add those to your cup of soup. Otherwise, eat it naked and make feel a little healthier for doing so 😉

Simply Potatoes Steakhouse Cut.jpg

So…enough with the ramble … lets get cooking!!

2 bags (20 oz each) of steakhouse seasoned diced potatoes (or you can use frozen potatoes)
2 cartons (32 oz) of chicken stock
1 can cream o’ chicken soup
1/2 onion, chopped fine OR a real generous shake of the dehydrated onions
1/4 tsp ground black pepper
1 8oz pkg of cream cheese … do not use fat free as it will not melt down

As with ALL crockpot meals, just dump everything in the crockpot except the cream cheese. Give a little stir, put the lid on and set it to high for 6 hours or 8 hours on low (your choice).

potato soup 1.jpg

After the time has gone by … take the lid off, cut up the cream cheese into cubes and toss those in the crock pot. Add the lid back on and walk away for an hour or so, til the cheese has melted.

Because I like my soup creamy, I grab the immersion blender and go to town making the soup nice and smooth. If you prefer, leave it chunky. It’s up to you and I won’t judge! 🙂

potatoe soup and immersion blender.JPG

IF the soup is too thick, you can add a little water, chicken broth or milk to thin out a little.

Dish up, add your toppings if using, and dig in to this little bowl of comfort … enjoy!

#Soup  #EatDinnerAtHome  #ComfortFood  #Crockpot  #PotatoSoup

Looking forward to sharing with some of these GREAT Parties … go check them out!

 Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

New England Clam Chowder

It has been a while since we’ve made soup … especially this yummy, super easy New England Clam Chowder … 

New England Clam Chowder.JPG

As you know, New England style is creamy … Manhattan is red and chunky. And if you’ve been reading for any length of time, you probably picked up that Mark HATES chunky tomatoes in cooked dishes. For someone who is a big fan of food, he certainly can be picky at times 😉

Just for the record, I was set NOT to like this … I mean, all the ingredients were pretty much processed and well, I generally try to avoid that stuff … but, hell, it was  a Saturday night, smelled good, he made some lovely ciabatta bread and it was to die for …

bacon in food processor.JPG

Yes, it is a little indulgent and I would suggest you not make it every day. But please, whatever you do, give it at least ONE shot … I think you’ll be glad you did!

Here’s what you need:

7 pieces of bacon, cooked and crumbled (save the bacon grease in skillet)

1 medium onion, chopped

2 cans of baby clams

5 to 7 potatoes, cubed *see note below*

1 1/2 cans of cream of celery soup

1 cup heavy cream

1 cup milk

1 tsp dry dill

bacon chopped in food processor.JPG

Make life a little easier and give it a whirl in the food processor

Cook onion in the bacon grease until translucent and soft.  Add the juice from the clams (set clams aside) and the potatoes to the pan and cook til the taters are tender, 15 to 20 minutes.

clams.JPG

Add the balance of the ingredients, stir and let simmer 45 minutes or so until thick. Add the clams towards the end.

soup seasoned.JPG

Dish up into some pretty bowls, top with a little more bacon bits if you have … ENJOY!

soup serve2.JPG

*We made a double batch as we had some friends coming over, so used a WHOLE pound of bacon and double the balance of the ingredients. I’m sure Mark did some other things to it to season it up as he does NOT follow recipes super well :-). We also used CANNED POTATOES that were in the pantry as I didn’t have any in the pantry or fridge. Mark said he’d do it that way again as it was a heck of a lot better than peeling and dicing!

#Soup   #NewEnglandClamChowder  #EatDinnerAtHome

Looking forward to sharing with some of these GREAT Parties … go check them out!

 Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Let’s Party #45

Hey hey, who is ready to Party!!??

incanto prosecco trader joes large bottle 12.99.jpg

Oh my gosh … Christmas is in ONE week! Are you ready?? I’ll be honest, we are keeping it VERY low profile … between the move and clearing out the old house, the condo project, the delay in furniture delivery and of course, the chemo treatments … we are just not going to add any more stress to the day …

Randi, Matt and Baby Nolan will be coming over on Friday and I believe head back on Monday (not 100% sure on the departure date) so we will have a mini Christmas get together over the weekend … I don’t have a whole lot of gifts to give but do have a gigantic deer from Cracker Barrel for Nolan … and the kids will just get cash to splurge on something for themselves …

Update on Mark and Taxol treatments … they suck. They make him nauseated, to the point where he is taking his pukey pills consistently … they also cause gastronal issues (ahem) and he feels like he is constantly fighting the flu … feels like he “fell down a flight of stairs” …

With that … we really should get on to the Party! Thank you to all who stopped in last week and shared!

Let’s Party!

Broth Bowls

Baby it’s cold outside …

It’s wintertime for a lot of you and even here in Paradise, we still get a little chill sometimes so I’m bringing over some of my favorite soup recipes from the other site!

This idea came from Made It Love It Paleo… and of course, because the concept was so simple, I hopped right to the kitchen and made one just for kicks.

ready to eat.jpg

Yes, it was Day Two of my September Whole30 and a Tuesday morning. Cloudy, but still, already 85 degrees outside. At 7:30am.

BUT

I had leftover stuff from the holiday weekend. And because I was kind of on a No Spend Week, I was trying to use what I had on hand, yeah, even in the beginning stages of a Whole30 … and what the hell, leftover chicken was in the house and only 18 eggs left … so let’s do it!

Uhm, hello? It’s a keeper due to the simplicity of the whole thing! Again, it’s just the concept of the whole thing …

Ready?

Here’s how I made my bowl of yumminess!

1 1/2 to 2 cups of stock/broth of choice, I used chicken this time around (Costco, organic, totally clean because you know some of them have yeast and other weird stuff in them right?)

veggie(s) of choice – I used leftover chopped onion, sliced mushrooms, sliced green onions and a handful of shredded coleslaw mix from a bag (all leftovers from Sunday)

cooked protein of choice – I used leftover chicken

Herbs of choice – I skipped as I was hungry …

Heat up your broth in a saucepan over medium high heat. You want the broth HOT!

Toss your ingredients of choice in a heat resistant bowl … use as much or as little as you like! I had a LOT in this bowl! This was the FIRST time I made it …

another day not enough broth

Once the broth is HOT, gently ladle 1 to 2 cups of broth over your ingredients. Allow to sit for 3 to 5 minutes to heat up the “body” ingredients and the broth will cool down enough for you to slurp. NOTE: I opted to put a plate over the top of the bowl to keep it steaming since I didn’t have as much broth as I wanted for the amount of veggies/protein in the bowl and let it sit while I did my makeup.

Sprinkle with your herb of choice and enjoy!

Now … obviously, this can be a super generous serving for one a smaller serving for 2 … I opted to make it just for me this time around but I’m like, wow, what a simple way to make a soup errr … broth bowl!

#Soup  #Whole30  #Paleo  #UsingWhatYouHave

Looking forward to sharing with some of these GREAT Parties … go check them out!

 Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Let’s Party #44

Hey hey, who’s ready for a Party?

The move is underway! We started on Thursday with the movers bringing all the boxes from the BIG storage unit. We left the bedroom set, office desk and chair and my awesome favorite console table. Those will be donated to Faith Farm if I can ever get them to schedule a pickup.

We still have the smaller unit which Jamie moved most of his stuff out last weekend to his new place.

I feel like I climbed a thousand flights of stairs and picked up a million pounds of stuff. But things are getting put away slowly. We still have to finalize our inspections which is a little bothersome in that my stuff keeps getting moved out again to the main living room floor. We don’t have a refrigerator (original one was damaged and now there’s a whole new issue) but we have a cooler with ice and can I just tell you how I’m looking forward to a home cooked meal! Not soon enough!

We had TWO links last week … one of which was mine. I missed my timing and look what happens! But the good news is my Chicken Piccata was shared to numerous sites and has been a favorite so thank you!

Let’s Party! Link up and make sure you link back to The Mark and Jan Show AND visit your fellow party goers!

Awesome Onion Dip

This is a super yummy and easy to make appetizer for all those upcoming holiday parties …

FYI … THIS IS VERY ADDICTIVE AND YOU WILL WISH YOU HAD MADE A DOUBLE BATCH!

 

It’s been a looooong time since I made this as we were making it every weekend and both Hubby and I decided that it was a little too indulgent to make “just because it’s Saturday!” BUT now the Boat Parade Party is coming up and well, we are attending as GUEST, what better time than that to make this again! Yippee!! Continue reading “Awesome Onion Dip”