Fall is in the air?

Its been crazy warm here in So.Cal for the past couple
of weeks. C R A Z Y ! A steady temperature of 96-100
degrees. We are all melting! So, obviously we are still
in summer mood, even though the retail industry want
us to get into halloween/thanksgiving/even CHRISTMAS
(have you guys seen the christmas decorations at Costco?)
mood and the stores are overflowing with halloween
candy, pumpkin spice candles and heavy sweaters.

I got a couple of magazines last week, all FULL of
fall recipes. Cant wait to try them out. Applecider
cinnamon rolls, pot pies, pear cobbler and a million
more recipes. Yum.

Ive been horrible at taking pictures lately and
I apologize. But heres a recipe for something I made
last week for my inlaws and it was delish!

1 pork loin
Butter
1 red pepper, chopped
0.5 leek, chopped
0.5 onion, chopped
1 garlic clove, minced
1 cup creme fraiche
0.5 heavy cream
1-2 tbsp tomato paste
1 tsp sambal oelek (chili paste. You find it in the Asian aisle)
1 tsp curry
1 tsp paprika powder
Salt
Pepper
Shredded cheese

Slice pork in half inch thick slices, and cook in pan with butter.
Put meat in ovenproof casserole dish. Add onion, garlic, leek and
red pepper to pan and cook until soft. Add creme fraiche, cream,
tomato paste, sambal oelek, curry and paprika powder. Add salt and
pepper after taste. Let simmer for a couple of minutes. Pour sauce
over meat, top with some shredded cheese (I used mozzarella).
Bake @ 440.f. for 15mins. Serve with rice. Yummers.

My new favorite dessert.

So, mr.Viking is c r a z y about banana-pudding so when
he asked me to make some dessert to take along to
a pool party last night my choice was easy. Something
bananaish. I've been wanting to make a trifle for a while now,
so.. there we had it. Banana trifle. And O M G it was aaaamazing.
I think I gained like 10lbs last night from eating all that darn
banana-goodiness. But oh was it worth it. I didnt even have
time to take picture and the hubbster ate the letfovers
today. I think this might be my new favorite dessert
and Im drooling just thinking about it :)

You will need:

1 loaf of pound cake (I used 1 box of yellow cakemix)
2 packages of instant banana cream pudding
4 cups of milk
2 cups of heavy whipping cream
Vanilla extract after taste
0.5 cups confectioners sugar
2 bananas
0.5 cup crushed vanilla wafer cookies

Mix pudding with milk and put in fridge for a couple of minutes
(until it sets).

Whip cream until peaks begins to form. Poor in vanilla
and sugar. Blend.

Slice bananas.

Cut cake in cubes. Line trifle bowl or other glass bowl with the cake.

Spread half of banana pudding mix on top of cake. Spread half
of sliced bananas on the pudding. Top with half the whipped cream
and crushed cookies. Repeat all the layers. Chill until ready to
eat. Yummmm!

Tortellini chicken soup

Made this amazing soup last week and I know I'll make it
again. Its super easy and healthy. Try it!

1	tablespoon olive or vegetable oil
1/3	cup chopped green onions (about 5 medium)
1/3	cup julienne carrots (1 1/2x1/4x1/4 inch)
1	teaspoon finely chopped garlic
6	cups chicken broth (from two 32-oz cartons)
2	cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1	cup frozen small cheese-filled tortellini
1/4	teaspoon ground nutmeg, if desired
1/8	teaspoon pepper
3	cups chopped fresh spinach

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.

Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.

Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.

yumyum!


picture from bettycrocker.com

Banana Tacos

This sounded so weird I just HAD to try it. And you know,
it wasn't that bad. Not bad at all actually. However, I do like
bananas in my food (like on pizza. mmmm). If you don't,
this probably ain't for you (and thats the reason I made this while
I was in Sweden without the hubbster.. who resents warm bananas).

1lbs Ground beef
Oil for pan
0.5 cups water
1 banana
1/5 cup unsweetened grated coconut
Taco shells
Burrito spice mix
Pineapple salsa
Shredded cheese
Shredded lettuce

1. Brown meat in oil.
2. Add spicemix, water, coconut and (mashed) banana.
   
3. Heat your taco shells
   
4. Put meat mixture and other toppings in the shells.
   

Dinner this week.

So, I know I've been MIA for a couple of weeks. My excuse?
I've been visiting my family in Sweden. We spent 6 wks in
Sweden and then we stopped in Indiana on the way home
to spend some time with the inlaws. I've been gone for a total
of almost 8 weeks and its so nice to back home. Oh how I've
missed my house :)

What are you guys making for dinner this week?

I went to Ralphs yesterday, with 2 crazy kids and I felt like
I needed a strong drink when we finally left..
Anyho, I managed to get food to get us through the week. Phew.

Dinner this week includes

Taco soup
Easy chicken pot pie
Chicken tortellini soup
Vegan gumbo
(lighter) Enchilada Pie

To kick things off I give you Hobo packets that I
made in Sweden. Yum.



You will need

1lb Ground beef
Spices for hamburger patty (I need garlic, Worcestershire sauce,
garlic powder, black pepper and little bit of sea salt).
1 large onion (sliced)
4 carrots (sliced)
5-6 potatoes (cubed)
Favorite bottled marinade (I used garlic)
Aluminum foil

Make your patties. Take a piece of foil (big enough to fit
your patty and toppings). Place patty on foil and bend the sides
to make a small bowl. Top with onion, potatoes, carrots and
2tbsp of marinade. Wrap up your package and bake on
350f for 45mins. Voila!

texmex chicken

Im crazy about Mexican food and this Tex Mex chicken and
rice casserole was a real hit in our house last week. It reminds
me of King Ranch chicken, but not as heavy. I'll make this
again for sure!

You will need

1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9oz package chicken-flavor rice and vermicelli mix
1 14 oz can chicken broth
2 cups cooked chopped chicken
1 can diced tomatoes
4 tablespoons canned diced green peppers
1.5 teaspoons chili powder
1 teaspoon dried basil
1/8 teaspoon ground cummin
1/8 teaspoon ground black pepper
1/2 cup shredded mexican blend cheese
Fresh cilantro

1.) Preheat oven to 425f. In a medium saucepan cook onion in hot oil
over medium heat until tender. Stir rice and vermicelli mix (inc seasoning).
Cook and stir for 2min. Stir in broth and water. Bring to boil, reduce heat. Simmer,
covered, for 20min.
2.) Transfer rice to large bowl. Stir in chicken, tomato, chili peppers, chili powder,
basil, cumin and black pepper. Transfer to an un greased 2 quart casserole.
3.) Bake for 25mins or until heather through. Sprinkle with cheese. Let stand
for at least 5min before serving. Top with cilantro.

Cookiepops

I was up until midnight baking these darn (good) cookies
last week. My daughter wanted to take them to
her music class so what am I mom to do..??

I got a special 'cookiepop pan' from Target and used
half the batch for that, they turned out soooo bad. Well,
they tasted good but were just way to thick!
So, I had to lick my wounds and try to make 10 decent
cookies by hand (note so self: BUY SOME COOKIE CUTTERS!!).
Anyho, the cookies turned out really cute and yummy
and the kids loooved them. Abbie was so proud :)
This was my first time making Royal Icing btw and
I think I did a pretty good job if I may say so myself!

Royal Icing
1 pound powdered sugar
5 TBSP meringue powder
1/2 c. water

Combine the meringue powder and water with a whisk attachment using an electric mixer. Beat until peaks begin to form. Sift in the powdered sugar and beat on low to combine. Increase speed to high and beat until stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) If using an extract, add it then beat for a few more seconds to incorporate.

This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a little at a time until it is the consistency of syrup.

Sugar cookie (makes aprox 30 medium/small cookies)
recipe from Sweetapolita.

6 cups sifted all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 cups unsalted butter (softened for about 2 hours at room temperature)
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon pure lemon extract

1. In large bowl, sift together flour, salt, and baking powder. Set aside.

2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.

3. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla and lemon extract.

---

4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.

5. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough.

6. Chill both discs of dough for about 45 minutes.

7. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper , then place 2 wooden dowels on either side of your dough, then another sheet of parchment paper.

8. Roll dough so it’s flush with dowels–they will ensure that your dough is even thickness.

9. Preheat your oven to 350 F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

10. Remove from fridge, and cut your shapes using the cutters of your choice

11. Place sheet with cookies into freezer for 15 minutes before baking. Then bake 10-12 minutes, or until edges are golden brown.

12. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

To make the cookiepops. Follow step 1-10. Press a cookiepop stick in
the cookies and cover with dough. Flip over. Then follow step 11-15.