And I know that I owe you a Costa Rica update and I will get on that as soon as I've slept for more than 3 hours at a time. I promise.
In the meantime, just wanted to mention that I picked up my addiction (Diet Mountain Dew)today at CVS. After coupons and ECBs, they paid me .64 for 4-12 packs of the stuff. Paying me to drink something I would drink anyway? Bring it on!
Also..To get really cool info on coupons and deals of your own...visit The Coupon Coup
Wednesday, August 27, 2008
Friday, August 22, 2008
Friday, August 15, 2008
Food Friday
Food Friday will not be brought to you today because I'm in Costa Rica. However, I would like to let you know all about our trip so far.
Monkeyface was really excited about the plane and did a beautiful job until we had to wait to get off the plane in Costa Rica. By that time he was done waiting and wanted to go. He let everyone know how he was feeling and cried until I actually stepped off the plane with him. The boy has lungs! Our hotel is lovely and the people are especially friendly. I haven't gone in the pool yet because we just returned from a jungle boat tour where we saw tons of monkeys. Monkeyface loved it and now knows how to talk to the howler monkeys. He did a great job. I'm impressed by how adaptable children are while traveling. He is crying more than usual, don't get me wrong but all it takes is a decent distraction and he's back off to having fun again.
Today while we were out on the boat I was watching the hubby and Monkeyface play at the front of the boat. Something I would never have allowed if I had been sitting up there but I knew that the Hubby would take care of him. I kept thinking about how blessed I am to have married the man I did. So we're back in the room now winding down and trying to keep cool. I have a sunburn b/c I had the boys put on sunscreen but I failed to put it on myself. I think a trip to the pool is in order b/c we are sweating buckets in here.
Monkeyface was really excited about the plane and did a beautiful job until we had to wait to get off the plane in Costa Rica. By that time he was done waiting and wanted to go. He let everyone know how he was feeling and cried until I actually stepped off the plane with him. The boy has lungs! Our hotel is lovely and the people are especially friendly. I haven't gone in the pool yet because we just returned from a jungle boat tour where we saw tons of monkeys. Monkeyface loved it and now knows how to talk to the howler monkeys. He did a great job. I'm impressed by how adaptable children are while traveling. He is crying more than usual, don't get me wrong but all it takes is a decent distraction and he's back off to having fun again.
Today while we were out on the boat I was watching the hubby and Monkeyface play at the front of the boat. Something I would never have allowed if I had been sitting up there but I knew that the Hubby would take care of him. I kept thinking about how blessed I am to have married the man I did. So we're back in the room now winding down and trying to keep cool. I have a sunburn b/c I had the boys put on sunscreen but I failed to put it on myself. I think a trip to the pool is in order b/c we are sweating buckets in here.
Friday, August 8, 2008
Food Friday-Oven Fried Chicken
I got this recipe from the Taste of Home website. I thought it was a great alternative to the fried chicken that we Southerners love so much. I used chicken breasts instead of drumsticks and thighs though and it was still great. I also used a real egg instead of egg substitute.
Ingredients:
2 tablespoons butter, melted
1 cup crushed cornflakes
1 cup all-purpose flour
1-1/2 teaspoons seasoned salt
4 chicken drumsticks (4 ounces each), skin removed
4 bone-in chicken thighs (6 ounces), skin removed
3/4 cup egg substitute
Directions:
Drizzle butter in a 13x9x2 baking dish
In a shallow bowl, combine the cornflakes, flour and seasoned salt
Place egg substitute in another shallow bowl
Dip chicken in egg substitute, then roll in cornflake mixture
Repeat
Arrange chicken in prepared dish, meatier side down
Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until a meat thermometer reads 180°
Ingredients:
2 tablespoons butter, melted
1 cup crushed cornflakes
1 cup all-purpose flour
1-1/2 teaspoons seasoned salt
4 chicken drumsticks (4 ounces each), skin removed
4 bone-in chicken thighs (6 ounces), skin removed
3/4 cup egg substitute
Directions:
Drizzle butter in a 13x9x2 baking dish
In a shallow bowl, combine the cornflakes, flour and seasoned salt
Place egg substitute in another shallow bowl
Dip chicken in egg substitute, then roll in cornflake mixture
Repeat
Arrange chicken in prepared dish, meatier side down
Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until a meat thermometer reads 180°
Friday, August 1, 2008
Food Friday: Black-eyed Pea and Tomato Salad
It's time for Food Friday and over at the Grocery Cart Challenge the recipe swap theme is Potlucks. I have taken this dish to several vegetarian potlucks b/c I was tired of everyone bringing potato or pasta salad. Every time I have served this, it has all been eaten...even if I double the recipe. I have taken this from the Mediterranean Light Cookbook by Martha Rose Shulman. She also has a great recipe in there for Fennel with potatoes which is so simple and delicious. I'll be posting that soon.
Black-eyed Pea & Tomato Salad
The salad:
1 cup dried black-eyed peas, washed and picked over
1/2 small onion, chopped
2 large garlic cloves, minced or put through a press
1 qt water
1 bay leaf
salt to taste
2 large ripe tomatoes, diced
1 to 2 green chili peppers (to taste), seeded and minced
The dressing:
5 TBS fresh lemon juice
1/2 to 1/4 tsp ground cumin (to taste)
1 small garlic clove, minced
1/2 cup plain low-fat yogurt
salt and freshly ground pepper
4 heaped TBS chopped fresh parsley or cilantro
handful fresh spinach, chopped (optional)
lettuce leaves for the bowl
Prepare the salad:
Combine the black-eyed peas, onion, garlic, water, and bay leaf and bring to a boil. Reduce heat, cover, and simmer 30 to 35 minutes until the beans are cooked through but not mushy. Add salt to taste halfway through the cooking. Drain and discard the bay leaf. Toss the beans with the tomatoes and chili peppers.
Prepare the dressing:
Mix together the lemon juice, cumin, garlic, yogurt, and s&p to taste
Toss the salad with the dressing and refrigerate for several hours.
Just before serving, toss the parsley or cilantro and the spinach if desired. Adjust seasonings. Line a bowl or platter with lettuce leaves, top with salad, and serve. The salad will hold for 2 or 3 days w/o the fresh herbs and spinach, which should be added just before serving.
**I normally make this the night before and then toss in the fresh herbs before walking out the door**
Black-eyed Pea & Tomato Salad
The salad:
1 cup dried black-eyed peas, washed and picked over
1/2 small onion, chopped
2 large garlic cloves, minced or put through a press
1 qt water
1 bay leaf
salt to taste
2 large ripe tomatoes, diced
1 to 2 green chili peppers (to taste), seeded and minced
The dressing:
5 TBS fresh lemon juice
1/2 to 1/4 tsp ground cumin (to taste)
1 small garlic clove, minced
1/2 cup plain low-fat yogurt
salt and freshly ground pepper
4 heaped TBS chopped fresh parsley or cilantro
handful fresh spinach, chopped (optional)
lettuce leaves for the bowl
Prepare the salad:
Combine the black-eyed peas, onion, garlic, water, and bay leaf and bring to a boil. Reduce heat, cover, and simmer 30 to 35 minutes until the beans are cooked through but not mushy. Add salt to taste halfway through the cooking. Drain and discard the bay leaf. Toss the beans with the tomatoes and chili peppers.
Prepare the dressing:
Mix together the lemon juice, cumin, garlic, yogurt, and s&p to taste
Toss the salad with the dressing and refrigerate for several hours.
Just before serving, toss the parsley or cilantro and the spinach if desired. Adjust seasonings. Line a bowl or platter with lettuce leaves, top with salad, and serve. The salad will hold for 2 or 3 days w/o the fresh herbs and spinach, which should be added just before serving.
**I normally make this the night before and then toss in the fresh herbs before walking out the door**
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