Summer meals

As it turns out, I am not a gourmet cook. To complicate matters, Trey and I have very different food preferences. He is a meat man and starch man. Doesn't care for green foods. I could live off of humus and vegetables. And mexican. And ice cream.

And then there's Jones.

The kid likes to eat. But not just anything. He has expensive taste: Greek yogurt, fresh fruit (currently on a blueberry and kiwi kick) and cheese. The only vegetable he will eat comes in a pouch. You know, the baby food that is about $1.50 a pop. A buy them in bulk because it makes me feel better about his lack of vegetables. And meat? Only if it's ground very finely and in something like spaghetti or tacos.

As you can see, this poses a problem for meal planning.

Throw in busy schedules and the hot Mississippi summers, and I pretty much avoid the oven for months.

So I am on a quest: light, fresh, easy summer meals that is pleasing to my whole family.

Enter Pinterest.

Goodness, I love Pinterest.

I saw a recipe for poppyseed chicken salad. All three of us love poppyseed chicken casserole, so I gave it a shot.

Poppyseed Chicken Salad
Source: myrecipes.com

I loved it. Trey thought it was good, but he was hungry two hours later. (I think he would have preferred it on a sandwich with a bag of chips on the side.) Jones picked through it, ate the fruit and some of the chicken then demanded "booooberry and yaaaguuurt".

I considered it a success.

You can find the recipe HERE.

I altered it a bit for ease and personal taste:

I used Tyson pre-cooked, pre-chopped chicken.  I added diced green and red grapes, strawberries and chopped pecans, then stirred in the Poppyseed dressing.  I found that the fat free dressing was super watery, but the light version looked creamier with only 1 gram of fat. (I think it was Ken's Steakhouse brand) It was a good choice.  Kinda tangy. I just added enough until it looked good.  Then I put a big scoop over a bed of romaine lettuce. 

It was really good.  A different take on the traditional chicken salad and it took 10 minutes to have the meal on the table. 

So there you go. Not exactly mind-blowing or revolutionary, but it's a summer meal.  Would be yummy by the pool with crackers or pita.

Happy summer eating.  Hope you stay away from the oven as well.

Lita and Grandaddy visit

My parents stayed with us last weekend. How I wish this was an every weekend occurrence. What a treat!

Jones (and Grandaddy and Lita) had a big time playing in our neighborhood park...

Please notice his wind blown hair. This kid has gotta get a haircut!Our friends met us at the park. Pretty sure the two dads had more fun than the boys.

Grandaddy bought Jones a soccer ball. He is in love with this thing. And is pretty good at kicking it already!

Saturday night we went to The Halfshell. It is one of my very favorite restaurants here. Although, I will admit, I haven't branched out much since I have lived here. I tend to stick to what I know and like.

It was my parent's first trip to The Halfshell - they loved it! So yummy.

Trying his first lemon
Sour...

but wanted more!

While they were here, I made Key Lime Pound Cake from this month's Southern Living. Oh my. It is mighty fine. It may have been as pretty as theirs in the magazine and I made have not used real key limes, but it was still delicious. Trey has already asked for another. They have several pound cake recipes this month. I may try them all. I may also gain 20 pounds in the meantime.

So here is the recipe. Try it for yourself. Delish.

Key Lime Pound Cake
Ingredients
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
1/4 cup fresh Key lime juice

Preparation
1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

Key Lime Glaze
Ingredients
1 cup powdered sugar
2 tablespoons fresh Key lime juice
1/2 teaspoon vanilla extract
Preparation
Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.

Come back soon, Grandaddy and Lita!

peanut butter pie and homemade baby food

Appetizing title, I know.

But I must share this yummy recipe before I get into the baby food portion of this post.

We had a friend over for Sunday lunch and I tried this pie recipe out. I wanted something I could make on Saturday and it would still taste wonderful Sunday after church. Frozen no-bake pie? Perfect. This would really be fabulous in the summer, but let's face it: I live on the Mississippi Gulf Coast. It is always summer.

This recipe came from my Cooking Light Cookbook, the same book that I got the banana bread recipe from a few posts back. I love how they call this light. I guess in comparison to regular peanut butter pie, it is light. But, please, Weight Watcher followers, turn away. I cannot guarantee a low point pie. Just a delicious one.

Frozen Peanut Butter-Banana Cream Pie

Crust: This recipe called for a homemade graham cracker crust. Pa-leez. The pre-made ones are just fine for me. No homemade pie crust for this girl, but if you are wanting to do it, knock yourself out.

Filling:
3/4 cup packed brown sugar
1/2 cup low fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1 (8 oz) fat free Cool Whip, thawed
1 cup sliced banana (about 2 small bananas)
3/4 fat-free chocolate sundae syrup (I just used chocolate syrup. Like the kind you put in milk)

Place 3/4 cup brown sugar, cream cheese, PB, and vanilla in bowl, beat with mixer at medium speed until smooth. Refrain from licking the bowl. Oh wait, that's not part of the recipe...
Fold in whipped topping. Arrange banana slices in bottom of crust. Spread peanut butter mixture over bananas, drizzle with syrup. Cover and freeze 8 hours; let stand at room temp for 15 minutes before serving. Serves 10

Enjoy!

Now onto the baby food:

Jones will be 6 months in a couple of weeks (gasp). We are planning on introducing foods at that time. He has been 100% on mommy's milk up to this point and, to be perfectly honest, I like it like that. But, man can not live on breast milk alone...

So, I am considering making his baby food. For three main reasons, really: 1) I like knowing what is in his food. 2) I like the idea of little waste (no need for countless of jars, etc) 3) I imagine I could make several weeks of food for cheaper than buying. And coming from a woman who doesn't make a dime, I value saving a dime.

Anyone out there tried this before? Ideas? Cookbook/website recommendations? Tips and advice?

Leave me a comment about your baby food making experience; I would love to know!

recipe, from yours truly

I am not too much of a cook. I like to bake, but as far as preparing a delicious and healthy meal, I am no Betty Crocker. (or Melita Tomlinson...you choose the icon)

Anyway, yesterday we had brunch in our office. Everyone brought something to eat/drink. Me? I went by Shipleys and picked up a few dozen holes. please, no judgment. At the said brunch, I tried a very yummy casserole. I am not too much for casseroles, mind you. I don't even like my food to touch...why would I purposely make a meal like that? I can count on my hand the number of casseroles I like (poppyseed chicken, king ranch chicken, etc...) This breakfast casserole was delish, however.

So now I give you the recipe so you can try it out for yourself:

Mexican Breakfast Casserole:

1. Cook sausage, onions, green peppers, salsa and chiles (or jalepenoes - optional) ; drain
2. Put large spoonfuls in a tortilla, roll and line them in a dish
3. Pour scrambled eggs over them (about 10 eggs)

4. Pour bag of shredded cheese over the top

5. Bake at 350 for 30 minutes.

Enjoy! Make you say "ole'!"