Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Monday, January 12, 2015

Curry Chicken Salad



Here we are already, the middle of January.  Our year is already off to a start with time running a race that is still 11 months away until we see the finish line. We have had a chilling month so far.  I have felt a little house bound as the temperatures in Maryland are in the teens at night and the mid to low 30's in the afternoons.  We even had a few days with the  high temperatures struggling to reach 21 degrees.  OUCH--that is way too cold for me to be outside with the little kids.

We have spent our time indoors catching up on some reading.  I decided to read a few books that my daughter read for one of her college literature classes.  So far I am on book three of five.  I have read To Kill a Mockingbird by Harper Lee and As I Lay Dying by William Faulkner.   I just started reading And the Earth Did Not Devour Him. The books haven't been what I would call light reading.  I find joy in reading books that are not necessarily in my wheel house of what I would normally choose.  These books are challenging me to think from different perspectives and giving me a glimpse into the lives of those that are less fortunate, struggling to find their place in this world, and trying to be the best person that their circumstances have allowed them in their lifetime.  I believe this is a great way to spend my time indoors.  I have also found time to knit and work on a few quilts.


I am proud of Isabella.  Over Christmas break the whole "I want to read a book" ignited within her little soul.  She has struggled to consider herself a reader because she finds certain sound combinations hard to pronounce and has been wary of reading on her own.  The first time she picked up a book and decided to read it herself almost brought a tear to my eye. I was sitting in the living room reading my book and she walked to our school bookshelf and pulled out a Toad and Frog book.  She spent the entire day reading the whole thing!  It was over 100 pages.  From that day forward she has proclaimed to all of us that she LOVES TO READ.  As a parent this is music to my ears and as her teacher my heart melted.  I knew of her struggle to want to read and how hard we worked on her vocabulary, blends and sounds and her struggle to read each day.  To see her find joy in reading has been so inspiring to me.


There is not a day that goes by that she does not say how much she loves to learn and that she loves school.  

I hear her reading everything now.  I hear the pride in her voice as she finally understands that to read and write, though challenging to learn at first, will open doors for her future and allow her to see a broader picture of the world she lives in.  We had a talk the other day about how fortunate and lucky she is to live during a time when she can learn to read and how empowering knowledge is as she moves forward with her life.  

Well, that is how we have been spending our time during this cold January in our home.  I have managed to make a few things that I think are worthy to post on the blog.  One of which is this Curry Chicken Salad.  I love chicken salad and my family loves curry. Combining the two isn't anything new in the culinary field but for our family it has been a great addition to our lunch menu.   

Thanks for reading and following along.

Have a great day!


Curry Chicken Salad
3-4 cups of cooked chicken pieces (about 3 chicken breast)
2 ribs of celery, sliced thin
1/2 cup of dried cranberries
1/4 cup red onion, diced small
1-2 Tablespoons of yellow curry
1/2 cup whole cashews
salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4-1/2 cup mayonnaise
squeeze of half a lemon

NOTE:  You really need to adjust the seasonings to what you and your family enjoy.  We like this salad to be made with lots of curry and creamy with extra mayonnaise.  Adjust the measurements accordingly.

1.  Combine all of the ingredients in a medium bowl.  Stir to combine.  Taste and adjust seasonings.

2.  Serve with crackers, on a sandwich, or with lettuce boats.  My kids also like this served with rice.  I personally like the salad warmed up a bit.


 Written by Sherron Watson

Tuesday, October 14, 2014

Spatchcock Chicken with Herbs


Well I finally got around to making a Spatchcock Chicken or a chicken that has been butterflied.  If you have teenagers--definitely use the word Spatchcock--LOL  Drake and Rye have forbidden me to use the name in their presence, especially around their friends.  It sounds so funny and then when you add an accent to it--it's freaking hilarious.   I must be a 15 year old girl trapped in my 46 year old body.  Some things just never change.

I have had this fun love affair with accents and impersonations for some time.  I am by far no Jimmy Fallon but I do enjoy mimicking sounds and phrases.  I love reading Isabella books out loud.  This forum allows me to try out new accents with new characters.  My favorite, and this is probably a given, is an Irish accent.  It rolls off my tongue so easily.  

Outside of its funny given name, Spatchcock Chicken, is very good.  I was a bit skeptical at first.  Every picture featuring this dish always looked so beautiful.  The skin (you know my love affair with skin) always looks crisp and golden brown.  It's true--give me the chicken skin over the white meat.  Now I may have to fight you for the dark meat.  That is my favorite.  I had to make the chicken and then eat the chicken to be completely convinced that this is the BEST way to cook a whole chicken.

I am a believer!  

The meat on the inside of the chicken is cooked perfectly. Having the chicken parted down the middle and fanned out allows the chicken to cook faster and more evenly. It is cooked at a high temperature which allows the skin to be roasted to perfection. My first cut into the breast meat releases a clear juice that allows the white meat to glisten with doneness.

I usually buy thighs but lately I am finding myself buying more and more whole chickens to make this chicken: Spatchcock Chicken. Go ahead add your favorite accent.

I wish I could say this is a fancy recipe with unique ingredients but it's not.  It is just a farm fresh organic chicken that has been seasoned with simple herbs, some juice, mayonnaise and spices.  The presentations of the chicken is the fun part and the show stopper.  I encourage you to give it a try for your family and see if they enjoy this version better than the whole chicken with the hollow center.

Learning to spatchcock a chicken is easy.  I used this tutorial for my first attempt from Food 52. Click on link to see the steps.



Spatchcock Chicken with Herbs
Makes one chicken, serves 4-6

1 whole chicken, thawed
1 medium grapefruit, juice only
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1 tablespoon salt, 
pepper to taste
1 tablespoon fresh rosemary
1 tablespoon honey
1/2 teaspoon balsamic vinegar
2/3 cups mayonnaise.

1.  Preheat oven to 450 degrees.  Below you can see that I used a cookie rack over my cookie sheet to bake the chicken.  Use this method or find something similar.  You want the heat to be able to get under the chicken too.

2.  In a medium bowl add the remaining ingredients.  Taste the mixture.  Grapefruits have a tendency to be bitter if not fully ripe.  Add more honey if this is the case to make it taste a bit sweeter.  If you don't have or want to use grapefruit, substitute orange juice.

3.  Cover the whole chicken with the marinade.  See picture below.


4.  Bake until chicken's internal temperature reaches 165.  Mine took about 40 minutes but ovens vary and this will need to be monitored based on how you know your oven to bake.

5.  Remove chicken and let rest for 10 minutes.  I use a pair of kitchen scissors and portion up the chicken.  Save any leftovers and store them in the refrigerator.


Written by Sherron Watson

Wednesday, August 27, 2014

Honey Sesame Chicken #sponsored





Our summer is coming to an end and with that thought, I am already thinking about fall, back to school and our busy schedules. It is true that I homeschool  our kids and our time is a bit more flexible but I find that with more open time also brings more scheduled activities.  Isabella wants to be on the go every single day.  I am already tired thinking about September and October.

What brings me comfort during this busy time is knowing that I can prepare some healthy meals at home that feed my family and keep us out of the lines for fast food.  Chinese Food is something that I have not been able to enjoy for a few years because of the ingredients that are used. I have an intolerance for soy, msg and wheat products (noodles) and most pre-packaged foods (sauces and dressings).  I have missed the sweet and spicy flavors of some of my favorite dishes.  

To bring some of the "fast food" in to our home so that my family feels that they are not being deprived of the "finer things" I have been experimenting with a variety of dishes.  Honey Sesame Chicken is one such dish that was easy for me to convert because I could easily replace the sauce ingredients with a few gluten free/paleo cupboard items that I keep on hand.  The recipe I decided to use called for chicken breast.

I am in the habit of buying chicken thighs.   For this recipe I decided to follow the suggestions for white chicken meat and purchased Tyson® Boneless Skinless Chicken Breast.  I found that each piece of breast meat is hand-trimmed for convenience to save time and effort in my meal preparation.  It is nice when I am in a hurry to have the meat ready to cut and use in my recipe.

Tyson Fresh Chicken is a brand that I use in place of my locally sourced meat when I am unable to get to my farmer to restock my refrigerator or freezer. They are a company made up of real people who have been in the business for 75 years.  Their products are all natural* with no added hormones or steroids**.   Did you know that they provide the chicks and feed to local farmers throughout the country?  In fact, more than 4000 farmers throughout the US help Tyson Foods provide chickens to our local market places by using their own farms to raise them in. 

As an added bonus, Tyson Foods also carries a line of gluten free pre-made items to be used when your family is on the go.  This recipe when made with arrowroot starch and coconut aminos is Paleo; when made with cornstarch and gluten free soy sauce it is gluten free.

My Honey Sesame Chicken recipe turned out delicious and my family asked for seconds.  I can't wait to make this again and next time trying the Tyson Boneless Skinless Chicken Thighs in place of the white meat.




Honey Sesame Chicken 
Makes enough for 4

1 1/2 pounds Tyson Boneless Skinless Chicken Breast, cubed into 1 inch pieces
1/4 cup arrowroot starch or corn starch
3 tablespoon honey
1/4  teaspoon salt
pepper to taste
3 tablespoons coconut oil, for frying

Honey Sesame Sauce:
We like extra sauce, so I double this recipe for my family.

2 tablespoons soy sauce, gluten free soy sauce or coconut aminos
1 tablespoon water
1/2 teaspoon sesame oil
1 1/2 tablespoon honey
1 1/2 tablespoon rice vinegar
1/4 teaspoon powdered ginger
1 clove of garlic, minced
1 tablespoon arrowroot starch or corn starch
2 tablespoons toasted sesame seeds (garnish)
2 green onions, sliced thin (garnish)

1.  Combine the first 8 ingredients for the Honey Sesame Sauce in a small bowl.  Whisk to blend.
Set aside until all of the chicken is cooked through.

2.  Combine the chicken pieces, arrowroot starch, honey, salt and pepper in a medium size bowl. Stir to coat each chicken piece.

3.  Heat oil in a skillet, add chicken pieces and cook until each side is golden brown. (See picture below.) Transfer chicken pieces to a wire rack until all chicken is prepared.

4.  When chicken is done cooking, transfer sauce to a small sauce pan. Heat sauce until it begins to boil, stirring often. Remove from heat when the sauce begins to thicken.  

5.  Add the chicken to a medium bowl and add sauce.  Fold chicken and sauce to coat each piece.  Add sesame seeds and green onions for a garnish.

6.  Serve with rice.  Store leftovers in the refrigerator for 3 days.

Note: Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.


Written by Sherron Watson

THIS CONTEST IS NOW CLOSED AND THE WINNER HAS BEEN CONTACTED.

Please share in the comments below your favorite "back to school" chicken dish.  I am always on the lookout for new recipes to feed my hungry family. Plus if you leave a comment you will be entered to win a gift basket full of kitchen gadgets!

For more delicious recipes visit PickTysonFresh.com.

Sweepstakes Rules:
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You may receive (2) total entries by selecting from the following entry methods:
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  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
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  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 8/27 - 10/26.
Be sure to visit the Tyson Fresh Chicken brand page on BlogHer.com where you can read other bloggers’ posts!


*Minimally processed. No artificial ingredients. 
**Federal regulations prohibit the use of added hormones or steroids in chicken.

Thursday, August 21, 2014

Chicken Cordon Bleu Casserole #glutenfree


This is a dish that my kids request I make on multiple occasions.  I don't cook casseroles very often anymore because of the requirement of dairy and cheese.  BUT--my kids don't have any diet restrictions and so I don't mind making this once in a blue moon; or as they say in this day and age, a Super Moon.  

I make this gluten free with several changes to the original recipe.  I don't buy any canned cream soups. I make the "cream soup" as I go in the recipe.  It takes but a few minutes to whip it together and you have a "made from scratch" version without all of the extra preservatives.  This is one way that I can make our casseroles gluten free.  Some people are surprised that these soups have wheat listed as an ingredient.  This is why I suggest, if you are new to the gluten free style of eating, to read ALL labels. 

The cracker crumbs on top are our favorite garlic and onion gluten free crackers whizzed in the Vitamix two or three times. I also buy my sliced ham from a reliable vender that sells a gluten free product.  I buy our ham from a local farmer or Whole Foods.

I have not attempted to make this paleo for my family.  The cream soup is easy because you can use a nut milk and arrowroot.   The cheese is my kids favorite part.  If you're Lacto-Paleo or an 80/20 Paleo family then use the cheese that works best for your family.

I find a casserole version of this dish easier than the fancier breast rolled with a cheese and ham center. When I find that much time to make them again, I will, but for now I think this casserole will work, especially on busy activity nights.  In fact this could easily be made with your kids help.

Enjoy!

Chicken Cordon Bleu Casserole

5 cups of precooked chicken, cubed (use breast, left over rotisserie or thighs)
1/2 pound of deli style ham
1/4 pound cheese: provolone or swiss
4 tablespoons grass fed butter or ghee
4 tablespoons rice flour, tapioca starch or arrowroot starch
3-¼ cups whole milk (I have not made this using nut milk or coconut milk before)
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard
1-½ teaspoon salt
¼ teaspoons white pepper
Topping
6 Tablespoons Butter
2 cups of your favorite gluten free cracker, coarsely smashed (see picture)

1.  Preheat oven to 350 degrees.  Butter a 9 x13 inch baking dish. Set aside.

2.  This dish is layered in this order starting with the chicken, then the ham, then the cheese, the sauce goes on top and finally sprinkle with the cracker and butter crumbs.

3.  In a medium sauce pan melt butter.  Stir in flour or starch and stir.  Add milk.  Sauce should begin to thicken.  When thick remove from heat and stir in the lemon juice, Dijon mustard, salt and white pepper. Return to heat and continue cooking at medium heat until the cream sauce is thick.

4.  Pour cream sauce over the top of the chicken, ham and cheese.  Prepare the topping by melting the butter and adding the cracker crumbs.  Sprinkle topping over the cream sauce.

5.  Bake casserole for 40-45 minutes.  The top should be bubbly and start to brown.  Remove from oven and let cool for 10 minutes.  As the sauce cools the casserole will thicken too.

6.  Serve with rice, noodles or by itself.  This makes great leftovers and can be reheated in the microwave for school or work.

Written by Sherron Watson

Tuesday, August 19, 2014

Chicken Liver Pate #paleo #glutenfree


I have created a monster in introducing the girls in my family to Chicken Liver Pate. They love it. They eat it by the spoonfuls or spread thickly on sandwiches.  I am still trying to teach them to eat this is moderation.

The men?  Not so much.

My son's reaction:  "That is not even food".

Cory's reaction after the tiniest little tongue touch to the spoon: "Nope. Nasty!"

Rye and I had this to say, " AWESOME!  MORE FOR US".

I am okay with it. My feelings are not hurt because Chicken Liver Pate is not loved by my whole family or by most people for that matter.  I did encourage them to try it because homemade taste better than store bought.  Not to be snobby but I can't bring myself to eat pate that has been sitting on the shelf.  I am sure it has been properly preserved but I believe this is something that you should make from scratch and definitely eat while it is still fresh.

I have made this batch and frozen small cookie scoop sized balls for later uses.  What can you use it in besides eating it plain?  Lots of stuff.  Liver is full of micronutrients that many of us miss out on and it has been recommended to eat organ meats twice a week.  Here is a link to read more about eating organ meats.  I have learned so much from Paleo Mom and trust her comments, advice and philosophy.  I highly recommend that you do your own research and listen to your doctors and your body.  Chicken Liver Pate is a high calorie food and should not be eaten every day.

A little goes a long way is how I look at it.  I feed about a teaspoonful to Finnley twice a week.  She is almost one and eats very little meat.  This is a way that I can introduce her to a new flavor and know that she is eating something that is good for her.

I have been reading about various ways that you can use liver pate in recipes without eating it by the spoonful. This is especially good to know when dealing with a few family members that won't eat it straight "as is".  The suggestions that I am going to try are adding a small amount to hamburgers, adding some to meatloaf and soups/stews.  The flavor is masked but the benefits are still included.

I had several neighbors test and taste the pate.  I wanted to make sure that the flavor profile was right. My friend Jennifer said it was smooth and she liked the subtle undertone of the addition of the cooking wine.

I am hoping to get a few more livers (rabbit from a friend) and try some new pates in the future.

The pate is easy to make: you saute the veggies, cook the meat, add your spices, blend in a high speed blender until smooth, add your butter/ghee and cream/coconut cream, taste and re-season and you're done.

It is not hard and if you enjoy pate this is something you will want to try at least once to make in your home.  I am thinking with the holidays coming up that this is a great appetizer to share with a gluten free cracker or fresh vegetables.

Let me know what you think.

Chicken Liver Pate
Makes about 1.5 cup

1 lb. of raw chicken livers (a small white container at the store is usually 1 pound)
1/2 cup yellow onion, diced small
1 teaspoon fresh parsley
1 tablespoon ghee (to saute)
3 tablespoons red cooking wine (this is optional)
3/4 cup ghee or grass fed butter, unsalted
3 tablespoons coconut fat (found at the top of the can in a can of coconut milk--don't shake)
1 teaspoon salt
1/2 teaspoon pepper
1/2-1 teaspoon nutmeg (we like a lot)


1.  Melt 1 tablespoon of ghee in a cast iron pan.  Add the onion and saute for 3 minutes.  Stir in the fresh parsley.  Remove from heat and add to a high speed blender or food processor.  NOTE: I used my Vitamix and my pate is very smooth.

2.  Slice livers and saute them in the same cast iron pan that you used for the onions.  Add cooking wine and continue cooking for 3 minutes. Two ways of doing this.  Cook until the liver centers are pink OR cook until done (no pink).  You decide on how comfortable you are eating undercooked chicken livers. The first option will give you the pink color.  I cooked mine until completely done because I have kids eating it at home.

3.  Remove liver from stove and add to the high speed blender.  Add 1/2 a cup of ghee, coconut cream, salt and pepper.  Blend until smooth.

4.  This is the where you get to decide how it taste.  My recipe is just a basic blend.  If you think it needs more salt--add more salt.  More wine--add more wine.  Smoother --add more cream or butter.

5.  When your pate is JUST RIGHT for you and your family it is ready to be chilled.  Find a container with a tight lid and grease the inside.  I used ghee.  Pour pate.  Add a piece of plastic film to the top if you do not want a skin to appear.  Let chill for at least 3 hours.

6.  The shelf life is short this is why I would recommend that if you don't use it in  days, freeze it.  To freeze just put into a freezer safe container, add your date and freeze.  Good for 3 months.

Written by Sherron Watson


Thursday, June 5, 2014

Creamy Caesar Salad Dressing and Salad


The family and I have been doing a lot of camping this spring.  We are trying to get out and beat the heat.  Maryland summers are hot and humid and the bugs are everywhere.  Ticks and mosquitos, oh my.

Spring and Fall are fabulous times of the year to explore new trails, hike to the falls, ride our bikes and take picnics in the park.

A few months ago I was asked to write up an article for Capital Style Magazine and share some lunch ideas with our readers.  I picked two things:  a salad and a soup.  This is my favorite salad.


I have ordered a chicken caesar salad more than any other salad on the menu.  I love the tangy dressing, crisp salad leaves, grilled chicken and ripeness of parmesan cheese.

In my mind it is the perfect combination.  I went to work on a recipe for the dressing.  I know that there are lots of them out there to be copied and tried but I enjoy the challenge of coming up with my own.  My own flavor profile.  I guess in someways I like the challenge, and sometimes failure, that recipe developing gives to me.

I was specifically trying to not use raw eggs.  I felt that I could get the same great flavor and texture by trying to use other ingredients.  I have nothing against raw eggs and love all types of caesar dressings. I had my kids in mind because they also enjoy this salad.

I have made this dressing several times in a variety of ways.  It turns out a bit different depending on if you hand mix the dressing or use a high power blender, like a Vitamix.  Personally, I like the hand mixed method best because you cans see the ingredients broken down into small pieces vs. having the dressing blended smooth.  Either way they both taste great.

A note about anchovies.  I was the biggest scaredy-cat when it came to using these salty little fishy-poohs.  I avoided them like the plague in my other attempts at this dressing and you just can't get the "real" flavor without them.  The recipe calls for 3-5.  If you are hesitant, use a couple, blend, taste, and add more if it needs it.  The flavor does develop as it sits in the refrigerator.  Five anchovies will grow hair on your chest--JUST KIDDING--but,  it is a very strong addition to the salad dressing.

I found these adorable lunch boxes for salads and soups at Target.  I tell ya, school lunch boxes have come a long way since I was a kid...LOL

I bought way too many for the photoshoot but now I have an assortment of fun lunch boxes for us to take camping and hiking this spring and next fall.

ENJOY




Caesar Salad

1 chicken breast, cooked
2 cups of romaine heart lettuce, chopped
Fresh parmesan cheese, grated
1/4 cup croutons  I make my own gluten free croutons at home
2 tablespoons Caesar salad dressing (see below)


Creamy Caesar Salad Dressing

Makes 1 cup
Prep Time: 10 minutes

1 large clove garlic, minced
2 teaspoons fresh lemon juice
1/4 teaspoon Worcestershire Sauce
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
3-5 anchovy fillets
1/2 teaspoon sea salt
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup parmesan cheese, finely grated
Black pepper to taste


1.  Combine all ingredients in a food processor or a high power blender. Or you can use a medium bowl and a whisk.  The dressing is not smooth but just as delicious.  See my comments above.

2.  Blend until smooth. 

3.  Store in refrigerator for up to 10 days.



Written by Sherron Watson


Wednesday, May 28, 2014

10 Things we Bring when Camping with Baby and Asian Style Drumsticks




When I first met Cory I camped four times in my life.  I remember vividly going camping with my Dad over a short weekend with my sisters.  I went once with our 5th grade class in California with Mr. Zimmerman.  The last two times were with my uncle, aunt and cousins.

My Mom loathed getting dirty or having us dirty in any shape or form.  Dirt was not something we were ever encouraged to play in or be around.  I can't say it bothered me because I didn't know, at the time, how much fun it was to get dirty and muddy.

26 years of marriage has allowed me plenty of time to get dirty, muddy and enjoy camping.  My kids have a love/hate relationship when it comes to camping.  They love the experience of being in camp, camp food, camp hikes, canoeing and Smore's.  What they don't enjoy is the process of setting up and breaking camp down.  There are times I don't like it too..LOL



I think we have a pretty good system camping. We have learned a lot along the way.  Last weekend we took Finnley on her second overnight camping trip.  Sleeping in our trailer was much better than a tent.  Our bed's soft mattress  is more comfortable than the hard ground to sleep on. Much of the noise from outside was silenced by the canvas walls.

I can't say I had a perfect night sleep but she is becoming more adjusted to the idea each time we take the family camping.  She is our only baby, so far, that has not adjusted to having her schedule disrupted.  My other three kids had no problem sleeping in strange places, at different hours and with odd noises.

During the day Finnley is a gem.  She goes with the flow.  We bring a few things along that help us to keep her busy and entertained.  These items also free up your hands when I am trying to unload the car, make dinner or set up the trailer.  I found that this variety of items keeps her happy too.  I have included a few other items that are a must for our "home-away-from-home" excursions.

Keep in mind that Finnley is 8 months old.  My list is designed for babies that are between 5 months and 1 year of age.  Take your babies age and abilities into consideration when packing the car full of baby equipment.

1.  Port-a-crib is a requirement for us.  If nothing else can fit in the car but this, we bring this.  It allows us to put her down, contain her without worry, keeps her off the dirt and provides a place for her to safely sleep.

2.  Stroller's are optional but with Finnley we are learning that she will fall asleep on a walk in her stroller and this provides us a place for her to nap.  We brought the small umbrella stroller the first time and I felt bad that she was all hunched over while napping.  This last trip we brought the big-kahuna with us and she was a happy camper.  We actually got a nap in..YAY!

3.  Table high chair is a new purchase and I love it. We had one with our older kids and thought we could live without it--we can't.  I came home after our first trip and ordered the one you see in the picture.  It was awesome and she loved eating at the table with the family.

4.  Backpack (not pictured) was another easy to pack item that came in handy on our hike.  The stroller can't always go into the woods or on the trails.  She was able to snuggle right in and take a nap while we walked around the park.  Can you tell naps are an important part of her day, and mine too.

5.  Bug spray and Sunscreen is a requirement in Maryland.  The ticks and mosquitos are relentless when we are camping.  I try to buy the safest products I can for our family.  Bug spray with Deet is a must.  Lyme disease is a big problem on the east coast.  We take extra precautions of not applying it to her skin, we apply it to our hands and wipe it on her clothes.  We remove her clothes before she sleeps and wash her skin.  Please do your own research and make the best call for your family.  This is what works for us and our pediatrician has approved this method.

6.  Bottles and food.  I keep a plastic tub with all of Finnley's kitchen items stored together.  This insures that everyone at camp knows exactly where her stuff is.  I keep her favorite crackers, teething cookies, formula, Ella food bags, spoons, bowls, bibs, bottles, bottle brush and formula in one dollar store bucket.  I know it sounds like a lot and now you can see why I try to keep it all together.  I bring enough fresh bottles to last the stay of the trip (1-2 days) OR I boil water and sterilize them at camp.  I do this on longer stays.

7.  Blankets and bedding are pretty simple.  I bring a fresh blanket for each day.  I have learned that the blankets can get really dirty from unexpected encounters with tire swings, canoe rides, hiking trails, baby barf (it happens), drool and smoke from the fire.

8.  Clothes.  Always pack more than you think you will need.  Plan on layering your babies clothes.  Even the hottest day can have a cool evening.  Or sitting by the fire can feel warm and then you walk away and the air is chilly-nilly-willy.  <--thats cold!  Water.  Oh the joy of the unexpected deluge of water that kids find, even babies.  Sippy cups have a tendency to make the front of them quite wet.  Then I have the bug spray issue.  Sleeping is another set of clothes.  Diapers that like to explode at the most inopportune times.  So, yeah--pack a few extra changes of clothes.

9.  Toys are not required but it sure is nice when they have something that is familiar to them to hold and play with.  We have even purchased a few new things as an added element of surprise.

10.  Patience and realistic expectations.  This one is for Mom and Dad.  Camping with babies is fun. It is also tiring.  I find it nice to camp with other families.  This allows for many helping hands to keep babies happy.  We have four kids with a wide gap in ages and so I know that Finnley and I will not be able to do everything that is planned.  I do my best but I stay flexible.



I hope this helps when you decide to go camping with your little guy or girlie.  We love taking our kids into the wilderness and introducing them to the sites and sounds.


If you have any other suggestions, please leave them in the comment section for everyone to read.  As our kids get older our needs change and sharing what we have learned helps all of us that love to camp.

I will say that camping with kids, in general, is a ton of fun but Mom's get tired real fast.  I know this about myself so when it comes to the meals I try to keep things simple.  REAL SIMPLE.

These drumsticks are a family favorite.  I make them at home the night before and let them marinate until I am ready to grill them in camp.  I bought a new grill to go with our new tent trailer (well, new to us).

 DO YOU WANT TO SEE IT?  GO HERE

Our friends own this model of grill and I am really glad we bought it.  It is made by Coleman.  I like the fact that I can change out the grill tops for a griddle and a burner top.  I bought the coffee percolator too.  Kids, mommies need their coffee in the morning.  I keep our meat in a small cooler separate from the other food items.  I find that the our main cooler is opened a bajillion times through out the day. By placing the meat in its own cooler I can guarantee that it stays cold the hold day.  This little red cooler does the trick. (see pictures below)



I use heavy duty freezer bags to store the marinating meat in.  Storage bags will work but they are a bit thinner.  I have also used storage containers but I like the bags because when I am done I can throw it away and not have to wash ONE. MORE. DISH.


I love my little food tents.  I bought these for $1.00 at the Dollar store a few years ago.  They are great for keeping bugs and little fingers out of the food until you are ready to devour your delicious meal. My kids are always extra hungry when we camp so I make extra food.

Asian Style Drumsticks

Makes 15-18 drumsticks, large family pack

1 large family pack chicken drumsticks
1 cup beef broth
2 tablespoons Worcestershire Sauce
2 tablespoons soy sauce, use gluten free if you need too
1/4 cup Oyster Sauce
1-3 teaspoons chili garlic sauce (spicy)
1 tablespoon sugar or honey
1/2 cup chopped green onion

1.  Combine everything in a large freezer bag or container.

2.  Marinate overnight or longer.  I have let it sit for 24 hours in my cooler.

3.  Spray grill with your favorite nonstick spray.  Cook drumsticks until firm to the touch.  Every grill is different so cook times will vary.

4.  Store leftovers in cooler or refrigerator.

Written by Sherron Watson






Monday, May 26, 2014

Asian Style Spiral Salad with Chicken




I bought myself a new toy for the kitchen: a Spiralizer.  I can't stop using it.  I tell you it is freaking awesome!

My kids can't wait to use it too.  They  eat more vegetables.  Heck, I am eating more vegetables.

The best new vegetable we have learned to LOVE LOVE LOVE-- are yellow beets.

They are my favorite.  Way better for a beet virgin like myself than the red beet.  Sorry red beet! I do love marinated red beets just not raw red beets.  Yeah, say that fast 10X's.


Maybe I am crazy and there is not a difference in flavor, but in my mind, the yellow beet, taste better.  It is a bit sweeter and not so earthy.

Before I went gluten free and started reading labels,  we used to eat this salad that had cabbage and a bag of Top Ramen.  I sort of miss that salad.  I miss the crunchy noodles, the crispy cabbage and the seasoning  from the packet.

After I made this salad I asked Cory if it reminded him of anything we have had before and he brought up the Top Ramen salad.  I had the same thought.

For some reason the dressing, the crunchy almonds and the spiraly vegetables made us believe that we were eating a very similar salad to the one we loved from our early days of marriage.  And you know that was a long time ago-- wink..wink

I added chicken for some protein and to help fill us up for dinner.  We are trying, and failing miserably on some nights, to not snack late into the night.

I committed a while back to eating more salads and this is one salad that the whole family has asked for several times.  It is a great way to involve your kids in meal planning, get them to try new vegetables and get creative.  Use any vegetable you want.

If you do get a Spiralizer (this is not a paid post-heck-they don't even know I bought one) I would recommend saving the tails.  When you put the vegetable onto the spiralizer you push and crank with one hand and hold the bowl with the other. The vegetable is being pushed through a metal tube and cut at the same time.  You are left with an assortment of "tails".  I tossed them into a baggie and froze them for when I make a vegetable broth or chicken noodle soup next.

This is a fun salad.  It is simple, and yet, you can do so much with it to add that gourmet flair.  I threw some black sesame seeds into ours for fun.

Enjoy!




Asian Style Spiral Salad

Makes 4 adult servings
Prep Time:  25 minutes
1 carrot, peeled
1 red or green apple
lemon juice (for apple)
1 yellow beet, peeled
1 zucchini, peel left on
4 large red radishes, peel left on
toasted almonds, optional
black sesame seeds, optional
cooked chicken pieces, optional
Meat is optional for this dish.  Chicken, beef or shrimp work well.  This is a great salad to use any leftover meat in the refrigerator from the night before, this is what we do.
Dressing:

Makes 1/4 cup 
2 tablespoons extra-virgin olive oil 
2 tablespoons Mirin.  
Mirin is a japanese sweet cooking rice wine.  It can be found in the asian section of most grocery stores.

1.  Spiral all of the vegetables into a large bowl.

2.  Prepare a small bowl with 1 cup of cold water and juice from half a lemon.  Spiral the apple and add to the lemon water.  This will prevent the apple from turning brown.

3.  Combine the two dressing ingredients into a jar with a lid.  Shake.  Pour over salad and toss.
4.  Salad is best served immediately.  Everything is crunchy and crisp.   Add any optional ingredients and toss again.  Leftovers should be stored in the refrigerator and will soften a bit as it sits in the dressing.



Written by Sherron Watson

Sunday, April 7, 2013

Chicken Divan #SundaySupper #BudgetFriendly


For Sunday Supper this week we are sharing Budget Friendly dishes.  Chicken Divan is one of my favorite dishes for several reasons.  I grew up eating this dish but we did not know it by this fancy name.  We called it Chicken and Broccoli with Miracle Whip.  I was a kid of the 70s/80s and Miracle Whip was a big deal at our house.  In fact it was an us against them issue often: the mayonnaise lovers against the Miracle Whip die hards.  

The issue was constant, especially when it came time to make tuna fish, sandwiches of any kind or casseroles.

I kind of got off track...oops!

The other reason this dish is a favorite is because I can easily use up the extra chicken from a previous meal and the extra crown of broccoli I always over buy.  It never fails. I know that my family will eat one crown but I always buy two.  Someday I will learn.

I have to be honest and get this off my chest.  Orange cheese and yellow curry sauce do not photograph well. I have tried on numerous occasions with this casserole and have been a bit disappointed with the results.  Today I am just going for it and hoping that you can see beyond the "color" scare that is staring back you in the pictures.



I know that someone will ask me if they can substitute something else for the Miracle Whip.  I am going to say no if you want it to taste like mine.  I have tried.  I have tried in the past to make something that tasted similar and not use the Miracle Whip.  It just is not the same.  If you have any suggestions that have worked for you, I would love to hear them.

You will notice that I make my own creamy "soup" mix instead of using the standard 2 cans of cream of chicken soup.  This is a personal preference and you can make the switch if you don't want to try the homemade version.  Please do what is easiest for you and your family.

The recipes that we are sharing for Sunday Supper can be found at the end of this post along with some information about a conference that is being held in July.  It will be our first gathering with lots of speakers and fun!  Check out the link.

Recipe:  Chicken Divan

2 cans of Cream of Chicken Soup or recipe for Creamy soup (recipe below)
3 medium sized chicken breast, cooked and diced
1 large crown of broccoli, steamed
1 cup of Miracle Whip
pinch of salt
3 teaspoons of lemon juice
1 tablespoon of yellow Curry powder
1 cup of cheddar cheese, shredded

Recipe for Creamy Chicken Soup
Makes about 2 cups

1/4 cup of butter
1/4 cup of flour or rice flour
1 cup of whole milk
1 cup of chicken broth

Melt Butter, add flour.  Cook for one minute.  Add milk and broth.  Cook and stir until thickened.

Remove from stove and let cool.  Use this whole recipe in the Chicken Divan recipe.

Store in fridge for one week.

To make Casserole:

Preheat oven to 350 degrees.

In a 9X13 baking dish or equivalent, add cooked chicken pieces.  Add broccoli florets.


In a medium size bowl combine soup (canned or homemade), lemon juice, Miracle Whip, pinch of salt and curry powder.  Stir well.

Add the sauce to the top of the broccoli.

Top the casserole with shredded cheese.

If you would like to add a breadcrumb or panko topping you may.  Take 1/2 cup panko or bread crumbs and combine with 2 teaspoons of butter. Sprinkle over shredded cheese.

Bake casserole for 30 minutes.  Remove and serve.  Sometimes we serve this with rice.



Starters, Soups, and Salads
Main
Sides
Drinks and Desserts
How do you cut back on food expense? Do you grow your own vegetables or cook more at home? Buy in bulk? Share your secrets in the comments below…
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

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