Pico De Gallo : the recipe

It’s that beautiful time of year when I’m abruptly overwhelmed with the baskets and baskets of fresh garden vegetables filling my counter space in the kitchen. I can only eat so many cucumbers every day! And the tomatoes! The glorious garden tomatoes that have the most predictable sense of humor. Stay green, stay green, stay green, sttayyyyyy green, turn slightly yellow to get everyone excited, annndddddd NOW, GO! everyone turn red! Quick, all fifty million of you, RIGHT NOW! It’s terribly presumptuous of them.

But there are maybe only six things I love more in life than a fresh garden tomato, so just to clarify, I’m not complaining. I’m just swimming in garden vegetables and trying my hardest to keep up with them, that’s all.

This is the fourth year we have had a garden, and not to be haughty but we are growing ever better at our recipes! String beans, for example: boiled to perfection and then tossed in a perfect mixture of olive oil, lemon juice and sea salt. Corn on the cob: soaked in salted water and then grilled. Green peppers: cut up cold and dipped in ranch, duh. But there is a special place in heaven for the tomatoes, jalapenos and onions: mama's pico de gallo!

I've been making it in loads this past week, so much so that my fingertips are all dried up, like coarse little prunes. It's dreadful.

Anyway. I posted the recipe back when I first started making it, and like anything we do, it has only gotten better with experience. Here is the recipe in its exactness but let's remember that with recipes, you have to play with it until it's perfect for you. 



6 tomatoes, diced and cubed
1/2 red onion
2 jalapenos, finely chopped
1/3 c. chopped cilantro
1 lime
salt and pepper to taste 

Combine all ingredients, fresh squeeze lime, marinate in the refrigerator for at least one hour prior to serving.


Here's what I have found in my practice-to-perfection of this recipe:

Always de-gut and de-seed your tomatoes. Trust me, you don't want those juicy innards in the pico!

While red onions are for sure my favorite in this recipe, white onions work well also.

I'm a pansy with heat, so It's more like 1 jalapeno for me.

I alwayyysss add more than 1/3 cup cilantro. And I make sure to throw in a few chunkier leafs. Cilantro is very much a "you either love it or you hate it" kind of thing, like oatmeal, poodles and Kristen Stewart. As for me, I love Cilantro. I could eat in on pretty  much everything and I can never have too much.

And you don't have to have a food processor to make this, which I love.  I own a Vidalia chop wand and a manual food chopper but I don't love to use either of them. I like to make my bread without a bread-maker and my pico without a food processor. (I'm either dedicated or crazy, you decide.)

Also, for you locals, the best tortilla chips in all the land are found at Macey's. And they come in a 2 pound bag! I don't know about you but I take my chips and salsa eating very seriously, so a 2 pound bag is pretty dang perfect. 

Well so there you go. While I love my pico, I do have enough tomatoes that I sadly might have to learn how to can this year. I've worked very hard to avoid the canning club for as long as possible but, you know. There's only so much fresh garden food you can waste before you realize that you're only hurting yourself.

saturday morning + orange kissed pancakes

My name is Meghan, and I believe in a good leisurely breakfast and the happiness it brings. Amen.

We love saturday mornings at the c house. Not as much as sunday mornings, mind you, but nonetheless. My J man is all for sleeping in nowdays on the regular, and it's pretty heavenly. This morning I slept in until 8:00, had time for an hour of me-time in a quiet house which included my prenatal yoga and mixing up some orange kissed pancakes, all before J woke up.

And I feel I should share this orange kissed pancake recipe with you, no? You'll love it, I'm just sure of it.

1 egg
2 tbsp butter, melted
1 cup orange juice
1 cup flour
2 tsp baking powder
1 tbsp sugar
1/2 tsp salt

// Combine the egg, butter and orange juice and blend on high for 20-20 seconds // Add the flour, baking powder, sugar and salt and blend again for another 20 seconds (or until smooth) // Pour batter 1/4 cup at a time on skillet or griddle over medium heat // Flip, yada yada, serve, enjoy!

And seriously, never underestimate a good breakfast you guys. It does amazing things for your day.

This week I was reminded yet again how much my toddler needs routine. It's amazing to me the miracles it will bring for a toddler, having a set routine in life! You see, we had a nice long holiday break that lasted a good few weeks, in which there was almost no routine whatsoever. And while the party was grand while it lasted, I was starting to get a lot of crazy pent up energy and sassy back talk and extra tantrums from my sweet boy. I thought to myself, ohhhh great, here comes three years old! good-bye sweet two's, we will miss youuuu!

But then. Oh then! Then we got back to our routine. Admittedly, it was rocky at first. Some whining the first few days, some random outbursts, a few extra tantrums. But then we really hit the groove of our weekly routine and we remembered what it was like. Work and preschool, breakfast and dinner, brushing our teeth and going to bed at the same time every night! It turns out that routine isn't boring at all, not ultimately. It turns out that routine and the work week and a set schedule are sanity. Vacations are great to throw in every so often too, of course, for the perfect blend of sanity.

And do you know what has happened, since we got back to our routine after a sort-of-too-long-vacation? The clouds parted and the sun broke through and my sweet, fun-loving, talkative and making me laugh all day boy came back! Oh how I missed him!

Routine. Routine, routine, routine. That's where it's at! I love vacations and down-time and breaks but, oh how I love routine and working and feeling accomplished. It's been fantastic.

And anyway, it's not noon yet so go make you some orange pancakes and start your saturday right! Happy weekend friends!

xoxo

THE chocolate chip cookies

Let me tell you a little secret that might come in handy for you one day: the way to my heart is chocolate chip cookies.

At my house, cookies are baked often and there is never not any cookie dough in my freezer. Almost on a daily basis mister J will ask if we can "make cookies mom!". Of course he just pulls up his stool and sucks on a spoon full of brown sugar while I do all the work.

I started baking cookies when I was a young girl, straight out of my mom's recipe book, one that was wedged in between all of the recipe books in that hard-to-reach cupboard above our stove.I remember the brown cover with a picture of a pig drawn on the front. I remember the worn pages with scribbles penciled in here and there where my mom added her notes, crossing out crisco and replacing it with butter, changing 1 tsp to 1/2 tsp. And that chocolate chip cookie recipe, it was the most worn page of all.

When I left home for the real world I made sure to scribble that recipe down and I've kept it with me ever since. Last night I made a batch and I thought to myself, why self, I do believe this is the BEST batch you have ever made! And I think it was.

So here, I'd like to share THE chocolate chip cookie recipe with you. Easy and perfect.


1 1/3 C. butter (I use cubed butter, not margarine, and always SOFTENED. I repeat: ALWAYS SOFTENED.)
1 C. white sugar
1 C. brown sugar
2 eggs
2 tsp vanilla
-- MIX TOGETHER --
then add:
1 tsp baking soda
1/2 tsp salt
3 C. flour (mixed a cup at a time until dough is the right consistency)
Mix in a bag of chocolate chips

BAKE at 375 for 8 - 10 minutes (for me it's ALWAYS ten, but no longer than that because ain't nobody wants crunchy cookies!)

So there you go, time to whip up some perfect chocolate chip cookies, mmm? Of course you can always add flavored chocolate chips and oatmeal if that's what floats your cookie boat. And also, once I added cornstarch instead of baking soda to make it nice and fluffy and it really was pretty amazing. If you want to live on the wild side you should try that cornstarch sometime too.

I thought this would be fitting to share with you today because what could make a monday better quicker than chocolate chip cookies, am I right? Holla!

Happy Monday you guys.

PS I'm sorry I've been a little MIA. I'll promise you at least one more post this week. ;)

Crockpot Banana Cinnamon Oatmeal

You guys, I'm just going to be completley honest with you. This is the second time I've used a crock pot. The first time I used it was to make little smokies for the superbowl. THAT'S how domestic I am. I just didn't want to have any false pretenses here, you know? With a title like that, people might think I actually cook or something!

That being said, I am a little sad I didn't discover overnight oatmeal in the crock pot sooner! What a cinch! In fact, I'm debating actually using my crock pot more often now. (getting husbands hopes up that someday I will be a domestic goddess...)

Here's the recipe I used for our delightful breakfast...

(And when I say our, I mean, mine...seeing as both of my boys have no interest in oatmeal whatsoever.)

Overnight Banana Cinnamon Crockpot Oatmeal

Ingredients:

• 2 cups old-fashioned oats (Not the quick cook/instant kind)
• 3 ½ cups water
• 2 cups milk
• 1 Tablespoon cinnamon
• 1/4 cup brown sugar
• 1 tsp vanilla
• 2 bananas, mashed
• 1 banana, sliced for garnish (optional)

Prep:

-Using non-stick cooking spray, thoroughly spray the bottom and sides of the Crockpot insert.

-Add the old-fashioned oats, water, milk, cinnamon and brown sugar to the Crockpot.  Mix well.

-Cover and cook on the low setting for 8 hours.

-Prior to serving, stir in the mashed bananas. Garnish with additional banana slices if desired.

Ta-da! Easy, that's my middle name. (Don't be dirty.)

I think next time I will add some coconut milk to give it a little more flava-flave. Give it a try!

PS on a totally unrelated note, I have watched this five times already. And I may have cried three of the five times. Can't wait for the movie!!

Spicy Apple-Glazed Meatballs

Sometimes I try new recipes. And sometimes (most of the time?) it is a baaddd idea... But this one was a rare few that actually turned out pretty good!

Constructive criticism from myself to myself: next time I will make the meatballs smaller and mince my garlic a little finer.

But all in all, I highly recommend these babies. Go ahead, give it a try sometime!

SPICY APPLE-GLAZED MEATBALLS

Spicy Meatballs

1 egg
1/4 cup milk
2 slices bread, torn
1 lb. lean ground beef
4 cloves garlic, minced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 Tbsp. vegetable oil (I used olive oil)


Apple Glaze

1 cup apple juice
1/4 cup soy sauce
3 Tbsp. packed brown sugar
1 1/2 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. cayenne pepper
6 green onions, sliced

1. In large bowl whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add ground beef, garlic, black pepper, salt and cayenne pepper; mix thoroughly with hands or wooden spoon. Shape beef mixture into about 48 one-inch balls. (I did 22 two-inch balls, but they are harder to cook through when they are larger)

2. In 12 inch skillet heat oil over medium heat. Cook meatballs, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink inside, about 6 minutes per batch. Transfer meatballs to covered dish to keep warm. Drain fat from skillet; wipe out skillet.

3. For Apple Glaze, in bowl combine juice, soy sauce, brown sugar, cornstarch, ginger and cayenne. In the same skillet over medium heat cook and stir sauce until thickened and bubbly (should be at a full boil). Cook and stir 2 minutes more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions.

Enjoy!

Honey Wheat Bread (No bread maker needed!)

I found this recipe last year and I love it. Mostly because it is so gosh dang easy! And also, because it is delicious. Try it out!

1 1/4 Cup warm water

2 Tbsp Honey

2 tsp Yeast

3 Tbsp Olive Oil

1 1/2 Cup Whole Wheat Flour

2 - 3 Cups All Purpose Flour

1/2 Tbsp Salt

* Combine water, yeast and honey. Stir to dissolve and let sit until yeast becomes foamy on top. (up to 10 minutes.)

* Once foamy, stir in olive oil and salt. Next, stir in the whole wheat flour. Begin to add the All Purpose Flour 1/2 Cup at a time until you can't stir it with a spoon.

* Turn the ball of dough on a floured surface and knead in the rest of the All Purpose Flour, until soft, elastic but not sticky ball.

* Knead for about 3 minutes.

* Loosley cover ball of dough and allow to rise until double in size (about 45 minutes)

* Shape into log length of your bread pan. Coat with non-stick spray and place into bread pan. Allow to rise until double in size (about 45 minutes)

* Preheat 425 degrees. Cut long slit for expansion.

* Bake 30 minutes.

Pizzadillas

Tonight was my first "find a new recipe" night. Pizzadillas! Easy and delicious. Except that I might have charred them a little more then planned. But still, pretty darn tasty! Our side was salad with fresh beets, tomatoes and peppers from my dads garden, and some zesty italian dressing. Mmmm delish.

I used: Shredded mozzarella cheese, pizza sauce, sliced olives, mushrooms, pepperoni slices, green peppers. First sprinkle cheese on half of the tortilla, then add the rest of the toppings and then some cheese over top. Fold the empty half of the tortilla over top, and cook on a skillet. Cut in wedges. Wah-la! I used more meat and cheese for Dan, more veggies for me.







And believe it or not, I cleaned up the kitchen while I cooked. How much easier is that? No mess after dinner. Proof:



Since we had a yummy dinner I tried something new for Jace so he wouldn't feel left out.



Carrots! He loved carrots. I couldn't feed him fast enough! He ate over half the bottle.




Delicious food for us all! I'm excited about this new recipe thing. In fact, I've made myself a schedule with my workouts that includes planning menus and grocery shopping better. I'm so tired of spending lots of money buying lots of groceries, and then scraping to get by until we go grocery shopping again months later! Super lame.

My new schedule is on Saturday mornings. 9 am put together a list of healthy meals for the week, including bkfast/lunch/dinner. 10 am Yoga class. 12 pm grocery shop for the week. My new Saturday routine. This might be the end of cereal and take out for dinner!

Now that Jace has been fed and bathed-carrots everywhere-all three of us are going to get in our pj's and watch a movie.



I've been really excited to see this one, looks hilarious! I'll let ya know what I think.

Until next time!