Apple Cinnamon Rice Cooker Steel Cut Oats

Apple Cinnamon Rice Cooker Steel Cut Oats

Happy Wednesday everyone!  Yes, I realize its Wednesday and that usually means What I Ate Wednesday but I forgot to take photos of my dinner yesterday and I figured rather than showing you a half assed day of eats, I’d focus on my breakfast and the yumminess that were these oats.  If you’re still interested in reading about my eats, I’ll share my lunch & snack pics down below.

Apple Cinnamon Rice Cooker Steel Cut OatsThe weather is getting a little chilly out there so I’m finding myself craving things like a hot bowl of oatmeal or soup.  Its been ages since I’ve done this and to be honest I almost forgot about it but I pulled out the trusty old rice cooker so I could have a hot bowl of oats waiting for me in the morning.  I think I posted a recipe ages ago, but in case you weren’t with me then, this is how it works.  Apple Cinnamon Rice Cooker Steel Cut Oats

If you have a rice cooker sitting in your cabinets, its time to dust that thing off and put it to daily use.  Basically you throw 1 part steel cut oats and 2.5 parts water into a rice cooker, select the porridge setting, set the timer to the time you want it to be done in the morning, start it and then walk. away.  Or you can be extra stealthy and throw in things like diced apples and cinnamon and you’ll wake up to the smell of fall exploding in your nostrils.   Word is, you can do this the exact same way in a slow cooker, I’m just old now and I go to bed at 9:00 so I’m worried that over 9 hours of cooking would create a burnt mess since mine tends to run hot.

Apple Cinnamon Rice Cooker Steel Cut Oats

I like to keep the ingredients I put in the rice cooker pretty simple, I haven’t tried putting a sweetener in yet because I’m afraid it would crust up and make it harder to clean. Its easy to dress it with those things after its done cooking so keep the first step simple, then you can get fancy.  For mine, I added a swirl of maple syrup, more pieces of cut up fresh apple, flax seed, chia seeds and a splash of almond milk.  I’m thinking I may try to get adventurous soon and make a bowl of savory oats, have any of you tried that? What’s your favorite combination.  Its such a great meal, its cozy, healthy and super filling, oh and did I mention easy peasy?

lunch

Speaking of savory… here is my lunch from yesterday.  I went out to dinner with a friend on Monday night and I ordered a buffalo chicken flatbread that I barely ate any of after I filled up on the appetizer so it made a delicious lunch along with a side salad.

snacks

For an afternoon snack I had some carrots and hummus along with some TJ’s nacho tortilla chips.

For dinner (not pictured), I cooked up some steak, sautéed zucchini and Alexia Roasted Smart Classics Fries.

 

WHAT MAKES ME HAPPY:

Cleaning out!

This weekend, Tom and I started the process of emptying out some of our unneeded stuff to make way for the boys on the way.  BTW – if you’re looking to get rid of stuff fast, post it for free on Craigslist! People go bat shit crazy over free stuff, doesn’t matter what it is.  Within 3 hours on Sunday we had people come to get an ikea coffee table, an old TV, a DVD player, a rug, a framed pic of a map, a snowboard, bindings, a little fountain and a broken office chair.  I realize we could have made some money if we had more patience but we just wanted to clean house and get things out of there as soon as possible.  It feels so good to have all this extra space right now.  I know it won’t last for long, the baby hand-me-downs are already filling up our spare bedroom but for the meantime, it feels good to get rid of some old stuff and make way for the new!

Apple Cinnamon Rice Cooker Steel Cut Oats

Serves 3-4
Misc Pre-preparable, Serve Hot

Ingredients

  • 2.5 cups water
  • 1 cup steel cut oats
  • 1/2 Large apple (diced)
  • sprinkle cinnamon
  • sprinkle ground nutmeg

Directions

1. Place ingredients in the rice cooker
2. Set on the porridge setting and then hit the "Cooking" button to start immediately, or set the timer to the desired time you would like them to be done. It will take around an hour for it to cook.
3. Serve with the other half of the apple pieces, sweetener like maple syrup or brown sugar and any other desired toppings.

 

 

WIAW #90

breakfast

Happy hump day! I’m really sad that summer is essentially coming to a close but I am SO excited to jump into pumpkin and apple season and start making up huge batches of cozy soups.  Breakfast yesterday was my first pumpkin anything this year and oh boy was it good!  I picked up these Gluten Free Pumpkin Spice waffles at the store the other day and I’m already planning my next purchase, they are SO good!  Plus they’re full of some other good stuff like quinoa, amaranth & flax so I feel a little less guilty eating waffles for breakfast.  I also picked up a new yogurt to try called Quark, its a german style yogurt and has a lot of protein in it so I figured I’d give it a try.  My thoughts?  Well, if you like stevia, then you would totally love this yogurt.  I should have known when it only had 6g of sugar in it but I didn’t think to check the ingredients.  I can’t stand any fake sugar of any kind, natural or not, it tastes repulsive to me.  SO, I have another one that is plain which I’m assuming doesn’t contain any stevia so I’ll give that a try and hope that I like it better, if not – I’ll have to move back to my greek or sheeps milk yogurt.

lunch

For lunch I made a big spinach salad with avocado, feta & croutons along with a curried baby shrimp salad.

snack

I picked up my first few apples of the season at the Farmer’s Market this weekend and I was blown away by how good they were.  I didn’t think they would be that great this early in the season but they were crispy and juicy and sweet, I’m going to have to stock up on some more this weekend.  For an afternoon snack I had an apple with a few slices of cheddar cheese and some peanut butter.

dinner

There is a community garden near our house and they put out produce for people to take.  Tom was walking down there last weekend and saw tomatoes so he brought home two massive bags of tomatoes.  We’re finally making our way through them.   Last night I made a quiche with tomatoes, cheddar & basil.  The best part about quiche for dinner?  Leftovers for breakfast!

Happy Wednesday! Head on over to Peas & Crayons for more yummy fall eats.

 

WHAT MAKES ME HAPPY:

The idea that fall is coming!

FallI’m soaking up these last few warm days and loving them but I can’t wait for fall everything!  Its even more exciting to think that next fall we’ll have two little boys to bring apple picking with us and jump in the leaves with. Ok, maybe they won’t be jumping by then, but I’m sure they’d love to crawl around in the leaves at least. Can’t wait to show them all the joys of our amazing seasons in New England.

 

My Big News, Times TWO

TwinAnnouncement1

Yup! Its true! If you didn’t know already, SURPRISE!  We’re expecting two beautiful twin boys in January! AHHH!  What am I feeling? Incredibly excited, incredibly scared, unprepared, probably everything that first time parents experience when the clock is ticking down to their arrival.  To answer your immediate question, no there are no twins in our family, it was a complete surprise, in fact it had never even crossed my radar as a possibility.  We went in for our first ultrasound and the tech got this surprised look on her face and said, “Well….here we are, there’s one baby right here, and another one right over here!.”  I yelled “Holy Shit” as Tom sat there in silence with tears running down his face :)  It was pretty incredible to simultaneously see you baby(s) for the first time and learn that there are in fact two of them on the way.  Your brain begins to spin with a thousand thoughts, how expensive is this going to be? What complications is this going to add? Oh crap, that small little room is not going to be the nursery anymore… After all those fears run through your head you begin to start thinking about all of the wonderful things that come along with it as well.  Two for the price of one, only one pregnancy, an instant family, not to mention that these two little dudes will have a best friend and soul mate for the rest of their lives.

BabyBump

I found out I was pregnant on Memorial Day weekend when I started crying watching a Kayem Hot Dog commercial, you know that one where they’re all in the  back yard running around and enjoying summer with the music playing in the background?  I was thinking “They’re just all SO HAPPY!”  I realized that weeping at a hot dog commercial was most definitely not normal so I decided it was time to take a pregnancy test.  We had been trying so it wasn’t a complete surprise but I even had a hard time believing it once the test came back positive.  There was a small part of me that thought we would go to the doctors and they would say “No, sorry, I think you were mistaken, you’re not pregnant.”  Its just hard to wrap your head around, to realize that there are life forms actually growing inside of you.  I guess seeing those two little babies on the ultrasound were enough to confirm it in my head.  I’ve been incredibly lucky so far, no morning sickness, no food aversions, no weird cravings (other than super greasy pizza, yummmmm).  I’m hoping the ease will continue into my third trimester and I’m able to keep these guys baking for as long as possible.

Its been hard to switch my lifestyle, being ok with the numbers on the scale going up and my clothes no longer fitting.  I know its for the good of the babies but its still hard to switch off that feeling of dread as I gain more weight.  You guys are going to have to bear with me as I probably post some not-so-healthy recipes for a little while. I’m still working on putting good things into my body but I’m not quite a conscious about the caloric content at this point, I’m just focusing on getting protein and nutrient rich foods to help these babies grow.

Reveal4

We are so lucky to have such great friends in our lives, helping us to get excited about the arrival of our little guys.  On Friday, they held a gender reveal party for us which is when we got to find out the sexes.

girls

We had the doctor put the results in an envelope for us after the ultrasound and our friends Alicia & Matt put together this whole surprise for us where they put confetti in black balloons with the results.  She had sent Tom & I questions a few weeks ago and as she read them, if we answered them the same, we got to pop a balloon.  It was such a fun way to do it, you can imagine the suspense!

Reveal2

Reveal3

Reveal1

I was completely blown away and surprised by the results, my first guess was a boy and a girl, second guess was two girls, LAST guess was two boys.  I was almost speechless when I saw that second balloon pop with the “It’s a Boy” confetti.  Its funny how you have these visions of your future and its hard to imagine when they don’t turn out exactly how you had imagined, life has a way of throwing some awesome curve balls your way.

Twin1

Twin2

I really can’t wait to meet these two, to see them develop their own unique personalities and passions in life.  They already seem to have different personalities from what we can see in the ultrasound.  Twin A is an active little buggar, he is always popping around every which way, kicking his brother in the head and showing off.  Twin B is a little more shy and likes to curl himself up in a ball and hide.  I’m curious to see if these characteristics will follow through at all in how they act when they’re growing up.

OtoPic2

OtoPic3

Here are a few more pics from Oto’s photo shoot with the shoes.  He has no idea what he’s in for! HA! I wish he didn’t look so sad in some of them, he’s going to have a blast with these two.  Two more faces to love!

I hope you guys bear with me as I spend time planning for the arrival of these two, I might not have as much time to cook elaborate meals but I’ll definitely share what I can and check in to say hi.

Woohoo for babies!!! :)

Artichoke Feta & Ricotta Dip

Artichoke Feta & Ricotta Dip

….AND…its Friday already! Woohoo!  This was the best week, it flew by, I was super productive with my work projects, the weather was beautiful and I got in some good crossfit workouts.  Now to move on to the OPPOSITE of healthy workouts and take a look at this creamy dreamy dip recipe.  Actually, it’s not THAT bad for you, but we’re definitely not tipping into the healthy scales at all here.

One of the very first recipes that I used to make when I was younger was a hot artichoke dip, in fact according to tradition, I still whip up a batch for our appetizer extravaganza every Christmas.  I decided it was time to come up with a cold version I could make in the summer that still had that oh-so-delicious creamy artichoke flavor but without the heavy (and hot) melted cheese.

SO, I came up with this version, and it was pretty freakin’ awesome if I do say so myself.

Artichoke Feta & Ricotta Dip

It’s as simple as throwing all of the ingredients in a food processor, blending it up, and pouring it into a bowl.  Its awesome kept simple with chips but I’m sure it would also be great on some grilled crostini or with some fresh crudités.

Artichoke Feta & Ricotta Dip

BTW – if you haven’t tried Kettle Brand Salsa Picante tortilla chips, they are the bom diggity of all diggity.  I picked some up for the first time this weekend and we gobbled them up with this dip.

Enjoy this summer dip while the nice weather lasts!  You can probably make it in the fall or winter too, I won’t tell.

Happy Weekend to all!

 

WHAT MAKES ME HAPPY:

Getting a new body wash scent.

BodyWash

haha, sorry that picture is GINORMOUS, its like I forced my body wash to take a mug shot.

I’m generally a pretty brand loyal person but when it comes to body wash, I need a different scent, every, single, time.  In fact I don’t think I’ve ever, once in my life bought the same scent twice.  Its a weird thing, its like its my life’s mission to try out every smell that exists on my body (in body wash format of course).  This piña colada wash is pretty awesome, especially since you know what a coconut freak I am. In fact, I think its time to go lather up with some right now after that tough workout today, see ya!

Artichoke Feta & Ricotta Dip

Ingredients

  • 1 can artichoke hearts (14oz)
  • 1/2 cup ricotta cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon fresh lemon juice
  • 2 Medium scallions (white & green parts)
  • drizzle olive oil

Directions

1. Blend all of the ingredients together in a food processor until smooth & creamy.
2. Pour into a bowl and store in refrigerator before serving.

WIAW #89

breakfast

Woohoooo for 4 day weeks!  Now just for that whole, trying to fit 5 days of work into 4 days things, ahhh!  Hope everyone had a great labor day weekend.  We’ve been doing so much traveling this summer, we were excited to actually spend some time at home and enjoy the island and time with friends.  We got to do just that!  We got some BBQ’s in, some beach days and some nice exercise while enjoying the beautiful weather; overall the perfect weekend!

Anyways, its What I Ate Wednesday and you know what that means. SO, for breakfast I had a breakfast sandwich made with homemade turkey breakfast sausage, an egg and steel cut oat bread (and half a deliciously ripe, oh-so-yummy mango on the side).

lunch

For lunch I made an open faced tomato sandwich with cheddar cheese and artichoke spread along with a salad and some leftover sausage.  I picked up some Dogfish Head sausage at the store the other day, oh boy was it yummy!  This one was chicken sausage flavored with espresso powder and habanero pepper. Spicy spicy but delicious!

snack

My afternoon snack was super random.  I had some carrots with artichoke feta spread (recipe coming soon) and some leftover roasted potatoes.

dinner

Tom & I were super hungry heading back from crossfit so we decided to just stop and grab a chicken kabob salad since we still had grocery shopping to do.  I’m sure you’ve seen this one before and it probably won’t be the last time, its our go-to quick meal.

Happy Wednesday, the weekend will be here before we know it!

 

WHAT MAKES ME HAPPY:

A cool shower after a day on the beach.

shower-imageIt was so hot on Monday, we knew that we would be spending our day on the beach.  So we spent the day lounging in the sand and staying cool in the frigid water.  It always feels SO good after a long day at the beach to jump into a cool shower with that sun-kissed skin to wash away all the sweat & sand.

 

Salmon with Creamy Mustard Dill Sauce

Salmon with Creamy Mustard Dill Sauce

I’d say I’ve been on a bit of a salmon kick lately but I guess I’m always on a salmon kick.  If the wild salmon is on sale, I’m buying it.  It makes the easiest, quickest healthiest dinner I can think of.  I made this for dinner the other night when Tom was out of town and it was SO good (sorry you missed it babe).  The salmon was so fresh and had such a great color to it, I knew it was probably going to be good because they hadn’t even had time to put a price sign on it yet.

Salmon with Creamy Mustard Dill Sauce

When I think of fast dinners, I tend to immediately think of things I can prepare in advance and then throw together at the last minute like slow cooker meals.  But fish really is the ultimate fast dinner.  It takes only about 5-10 minutes to prepare everything, 5 minutes for cooking and then you’re ready to nosh!

Salmon with Creamy Mustard Dill Sauce

I saw a bottle of dill marinade next to the fish counter at Whole Foods so I decided I was going to put together a nice dill sauce.  Can someone tell me why they package dill in such large bunches?  Has anyone ever used that much dill in one meal?  If you know of one, let me know because I have an entire produce drawer full of it still.

Salmon with Creamy Mustard Dill SauceI am just including the recipe for the sauce here since I’m assuming you already have your own favorite way for cooking salmon, whether its on the grill, in the broiler or on a sauté pan.  I personally prefer that latter (sauté pan) because it allows you to get a really nice crispy crust while not overcooking it.  For this one I used a blackening seasoning but I usually just season with salt & pepper and then toss in a little flour to give it that crispy coating.

Hope you enjoy this sauce as much as I did! It would probably make an awesome salad dressing as well, I had a salad on the side and the sauce was great on it.

 

WHAT MAKES ME HAPPY:

This little dude.

OtoBDAY

Yesterday was his 5th birthday!  5 years! Holy crap! I still think of him as a puppy and probably always will.  I still remember that first day that we brought him home in a little fuzzy blue blanket and he was nuzzling into my arms.  It was pretty much love at first sight :) He adds so much fun into every day, I always look forward to seeing him when I come home and he makes coming back from trips so much easier.  Happy birthday little guy!

Creamy Mustard Dill Sauce

Ingredients

  • 1/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon white wine vinegar
  • salt & pepper to taste

Directions

1. Mix all of the ingredients together until combined well. Taste and season with salt & pepper as needed. Store in refrigerator until ready to serve.

 

WIAW #88

breakfast

Happy Wednesday!  Hope you all had a great weekend & beginning to the week!  We were in Maine this weekend for Tom’s triathalon (more on that later), but let’s have a quick look at some eats for What I Ate Wednesday.

For breakfast I had a salsa & cheese omelette with an English Muffin and a kiwi (oh and of course some green tabasco sauce).  I know it has a name but I’m too lazy to look it up so I’m calling it the green stuff for now.  I always heap that stuff on when I’m out at restaurants but I’ve never actually bought any to have at home.  BUT, now I do, so that shit is going on everything! (sorry Franks Red Hot, I stole your line).

lunch

For lunch, my eyes were a little bigger than my stomach so I couldn’t finish it all but it was delicious!  I had a spinach and baby kale salad with tomatoes, beets, feta, pickled peppers and hummus.  I also had some Indian Jaipur vegetables over quinoa & brown rice with a little leftover piece of garlic naan.  I went out to dinner for Indian the night before with a friend and I got my usual Chicken Tikki Masala that is always SO GOOD!  Unfortunately I got really sick in the middle of the night and couldn’t think of anything else I had eaten that could have caused it so much to my dismay I threw out all the leftovers :(  It was a tragedy.  Thankfully I had a packet of Jaipur Veggies in the pantry so it became my Indian replacement.

snack

For an afternoon snack I had some carrots and roasted red pepper hummus (along with a few spoonfuls of cottage cheese not pictured).

dinner

For dinner I made salmon with a creamy mustard dill sauce, I’m going to post the recipe for this one soon, it was super easy and super delicious.  I had it along with some broccoli and brown rice quinoa blend.  BTW – check out the bag for that in the lunch picture, it is my new favorite product.  It comes in a microwave pouch and is lightly flavored with garlic.  I like cooking grains but they always take so long, having them ready-to-go for quick dinners is the BEST!  I can find them at Whole Foods and the natural section at Stop & Shop, the brand is called Seeds Of Change.  They look like a totally awesome company too!

Happy Wednesday! Check out more yummy eats at Peas & Crayons!

 

WHAT MAKES ME HAPPY:

Watching people achieve their goals.

TomTriathalon

This weekend, Tom completed his first half ironman triathalon.  In case you don’t know, that consists of a 1.2 mile (open water ocean) swim, a 56 mile bike ride and then finish it up with running a half marathon. I’m tired just writing that, I can’t even imagine actually completing it.  I planted the idea in his head this spring when he started doing a bunch of running and then started bike training for the Trek Across Maine.  I jokingly said “Now all you have to do is learn how to swim well and you can do a triathalon.”  I’m pretty sure it was less than a week before gear started arriving at our house and he had signed up for a training program.  He spent all summer training on long bike rides and runs and going early to the gym to get his swims in.  I completely admire his dedication to it, when he puts his mind to something, he does it. Period.  This was his first event longer than a 5K and he did it like it was nothing.

We went up to Old Orchard Beach in Maine this weekend for the event.  It was a gorgeous sunny crisp day and they started out with the swim in the icy atlantic waters at 6:20 in the morning.  Standing on that beach watching the sun rise and all those arms out there splashing in the water, I was overcome with unexpected emotion.  It was so amazing to see all of these people so dedicated to achieving their goals and pushing their limits.  It was incredible to see all of those same people cross the finish line later that afternoon, I was amazed by each and every one of them.  There were even some blind people crossing the finish line, seriously?  Way to make me feel like a complete lazy ass, you’re doing this BLIND?  I thought about how each and every one of those people crossing the finish line had their own story and had put so much into making it to that point.  People are really so amazing, it  really inspired me.

Congrats Tom, so proud of you!

 

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Pork Tenderloin with Fresh Fig Balsamic Sauce

Oh man, you really need to make this.  Like seriously.  I got some fresh figs at the store about a week ago and I wasn’t sure what to do with them so I decided to make up a sauce to adorn some pork tenderloin.  If you look up fig sauce recipes, most of them use dried figs but if you can get your hands on some fresh ones, take advantage of it and make. this. sauce.

While we were in Burlington, I went by my favorite olive oil/vinegar store and picked up some amazing balsamic vinegars.  I made this sauce with a mixture of blueberry & maple balsamic vinegar. O.M.G.  I know this would be really good with regular balsamic as well but if you happen to have anything else on hand, give it a try!

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

You could serve it over steak or chicken, or turkey or anything your heart desires!!  I cooked up a pork tenderloin on the grill that had been marinated in a mustard sauce.  The saltiness of the meat was perfect with the sweet sauce.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Can we just take a moment to talk about how gorgeous and delicious figs are?  I love fig spread with my cheese, I love fresh figs on my yogurt, we even gave away a merlot fig spread as our wedding favors.  Tom & I enjoyed an AH-MAZING dinner last night at No. 9 Park in Boston and one of the courses was seared foie gras on a mini english muffin with seared fig, a hazelnut purée and a fig jam on top.  The server described it as the most incredible PB&J you’ll ever taste in your life.  Strangely enough, it really did taste like a peanut butter and jelly sandwich, but in the best possible way.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Ahywho.  This made the perfect weeknight meal but it would also be one that is company-worthy.  You could make the sauce ahead of time and then just heat up before serving.  I served it alongside some mashed cauliflower and grilled zucchini.

Enjoy! Hope you all have a great weekend!

 

WHAT MAKES ME HAPPY:

Chippis!

Chippi

There is a little coffee shop down where I went to college that serves these supercharged crack delicious iced coffees called Chippi’s.  They make them in these white gallon containers and no one knows what goes in them, but it is something serious because not only are they delicious but they’ll make you feel like you drank an entire pot of coffee after just a few sips.  I went down to visit a friend last week so I had to stop by and pick up a gallon to bring home for Tom.

I don’t know how they haven’t capitalized on this thing and started licensing out the brand to sell elsewhere, they are sitting on a gold mine there!

Fresh Fig Balsamic Sauce

Ingredients

  • 8 Medium fresh figs (diced)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup water
  • 1 teaspoon butter

Directions

1. Heat the figs and balsamic vinegar in a small saucepan over medium low heat and cook for 15 minutes, stirring occasionally.
2. Add the water and butter and continue cooking for another 10-15 minutes until reduced. Stir mashing figs with the back of a spoon.
3. Spoon over pork tenderloin (or other dish of choice) and enjoy!

WIAW #87

Breakfast

So I’m currently in the punishment stage for taking a vacation and am buried in work up to my eyebrows.  As a result, I haven’t had much for you guys lately but I wanted to check in with a quick What I Ate Wednesday post to say hi and tell you I’m still alive.

Let’s take a look at some eats, shall we?  For breakfast I had a few whole wheat waffles and an egg and salsa scramble.

Lunch

Lunch probably looks pretty familiar, I had a big spinach salad and some Olé Mole Chili (the usual from the Farmer’s Market).

Snack

For a snack I had some pretzels & cottage cheese, I guess it was a pretty normal day of eating for me, nothing too new here.  I totally forgot to snap a picture of my dinner but I made some buffalo chicken breasts and served it along with some salad and fresh corn.

Since I have nothing to show you for dinner, instead, I’ll go into a quick rant about how much this little squirrel pissed me off yesterday.

DamnSquirrel

So, just to give you a little back story… We basically have no land so whatever we grow is limited to the few containers and pots we have.  I planted a bunch of flowers at the beginning of the season and for the most part they’re doing well.  Except for this gerbera daisy that I got.  When I got it there were three beautiful blooms on it and then within a few weeks, they turned brown and fell off.  So I was determined to nurture this plant and make it come back.  So I trimmed it and kept it watered and sure enough, 3 months later, I finally got ONE gorgeous light pink bloom on the plant.  It made me smile every time I went out to my car.

Yesterday, I come home from grocery shopping and look at the pot and see this squirrel sitting in the pot with both his hands on the flower, just staring at me saying “I’m going to take this and there’s nothing you can do about it.”  We sat there staring at each other for about 30 seconds while I whispered “don’t you even dare..” just as he grabbed the entire flower in his mouth, jumped up to the fence and proceeded to nibble it into little pieces.  I jumped out of the car and chased after him yelling obscenities but he made off with the one and only flower of the summer :(  Damn squirrel.  I posted this pic on facebook and apparently I’m not the only one dealing with squirrel issues.

Anyways, happy Wednesday and sorry for the lack of posting lately!

WHAT MAKES ME HAPPY:

Our Saturday morning routine.

WeekendMorningWe’ve started a new Saturday morning routine this summer and its seriously the BEST way to start the weekend.  We wake up early, usually around 6:30 or 7 and walk down to order some breakfast.  We eat outside on the water and sometimes read the paper, while Oto sits there quietly waiting for a dropped piece.  Then we take a super long walk, usually 4-6 miles and end up getting back to the house before 9 or 10.  Its so nice to get out and enjoy the cool morning air and get your exercise in before most people are even rolling out of bed.  I’m not ready for summer to end!

 

Salmon Green Chile Enchiladas

Salmon Green Chili Enchiladas

Hey there! Happy Friday!  I’ve had this recipe I’ve wanted to share with you for a few weeks and I’ve been so busy I haven’t had a chance to sit down and write it out for you.  Well here it is!  These were SO easy and so different and SO good!  As you may or may not know, I have a partnership with Stubbs BBQ where they send me their amazing products and I get to experiment and come up with fun ways to use them.  I was super excited to get my recent package when I tasted their Green Chile marinade.  It had such a great flavor, I knew it wasn’t going to take much to use it in a making a dish shine.  As you can tell by the name, its supposed to be used as a marinade but I decided to switch it up a bit and try using it as a sauce.  Boy am I glad I did!

Salmon Green Chili Enchiladas

It has a fantastic southwest flavor and HEAT! Oh boy does it have some heat.  If you like spicy stuff, then this is the stuff for you.  It was just the type of spice that I like though, the type that adds a great flavor and heat but doesn’t linger so long that your mouth is burning for hours after.  I’ve never tried making enchiladas with salmon but the flavors in this just worked.  The sweetness from the corn with with seasoned salmon, spice from the sauce and coolness of the avocado, they all just worked in perfect harmony.  The best part about this recipe is the minimal ingredient list.  I used Stubbs Chicken Spice rub for the seasoning on both the salmon & the corn filling.  Their rubs have suggestions in the name of which meat they work best with but I find that they’re great for all different uses in the kitchen.  Just check out the ingredients, you’ll find they are pretty universal spices.

Salmon Green Chili Enchiladas

I used fresh corn since I had a few leftover cobs in the fridge but if you don’t have any (or don’t feel like cutting it off the ears), I’m sure frozen corn would work just as well, I’d stay away from the canned stuff if you can, it might be too watery for this.

I started out by sautéing up some onions, corn and seasoning with the Stubbs Chicken Spice Rub.

Salmon Green Chili Enchiladas

Then I seasoned up this beautiful wild salmon filet with more of the rub…

Salmon Green Chili Enchiladas

…and then seared it in a sauté pan until cooked through.

Salmon Green Chili Enchiladas

Then its time for assembling!  I assembled each one with the corn mixture, shredded salmon, sliced avocado and shredded Mexican cheese.

Salmon Green Chili Enchiladas

This is the part where you smother those babies in the Green Chile sauce.  The recipe will probably make up to 6 or more enchiladas but I only made 4 since there are two of us and that’s all my pan would fit.  I used tomato basil tortillas but you can use whatever you have on hand.

Salmon Green Chili Enchiladas

Then you smother in cheese, top with foil and bake in the oven until the cheese is all melted.  Remember that we just cooked the salmon & the corn, so you won’t need to cook it for too long to heat the centers.  If you would like to prep ahead, you can cook the salmon & corn mixture ahead of time and store in the fridge, just make sure you adjust the baking time so that it gets heated all the way through.

Salmon Green Chili Enchiladas

Hope you love these as much as we did!  Thank you to Stubbs for sending me such awesome (and oh-so-tasty) products!

Enjoy!

 

WHAT MAKES ME HAPPY:

Picking fruit.

blueberries

I’m not saying that I’d like to do this for a living or anything, but occasionally getting out there on a gorgeous day to pick some strawberries or blueberries is very therapeutic.  Blueberries are especially awesome because you don’t have to kneel down at all, they’re conveniently growing right at eye-level, how nice of you blueberries!

I’m slightly terrified that my 5 pounds of blueberries are almost gone and I’ve pretty much been eating them by myself.  I’m hoping maybe Tom has been sneaking handfuls here and there or else I’ve got an entire body full of blueberries right now, its possible I may just turn purple.  Oh well, purple is a pretty color!

Salmon Green Chile Enchiladas

Serves 4-6
Allergy Fish, Milk, Wheat
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1 Small onion (sliced)
  • 3 ears of corn (about 2-3 cups (cooked & cut off the ears))
  • 1lb wild salmon
  • 1 bottle Stubbs Green Chile Marinade
  • Stubbs Chicken Spice Rub
  • 1 Medium hass avocado
  • shredded mexican cheese
  • 4-6 Large tortillas (depending on your baking pan size)

Directions

1. Heat a sauté pan over medium high heat and add a splash of olive oil. Add the onion and cook, stirring occasionally for about 8 minutes. Add the corn to the pan and continue cooking until heated through (3-4 minutes). Season corn mixture using Stubbs chicken spice rub and then set aside in a bowl.
2. Season the salmon well using Stubbs chicken spice rub. Using the same pan, heat butter or olive oil and then cook salmon filet until cooked through, flipping once to brown both sides (5-10 minutes depending on thickness).
3. Remove salmon from heat and shred in a bowl.
4. Preheat oven to 350 F.
5. Assemble enchiladas using corn mixture, shredded salmon, sliced avocado and shredded cheese. Roll tightly and place side-by-side in a baking dish. Pour Stubbs green chili sauce over the top until it is evenly coated and top off with more shredded cheese.
6. Cover baking dish with foil and bake for 20-30 minutes. (If you make filling ahead of time and it is cold when you assemble, increase baking time). During the last 5 minutes of baking, remove foil and let the cheese brown (you can use the broiler for this as well).
7. Serve topped with avocado & scallions (optional).

Note

If you don't have fresh corn, you can use frozen as well, just alter cooking time accordingly.