Butterfly Wings

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Some Summer Recipes July 22, 2010

Filed under: Dinner — anet smith @ 1:52 pm

Sweet Cucumber Salad (from June/July 2010 taste of home simple & delicious)

3 cups thinly sliced quartered cucumber
2 tsp minced fresh cilantro

Dressing
1/4 cup sugar
2 TBS water
2 TBS white wine vinegar (I used red – that’s all I had!)
2 TBS lime juice
1 green onion, thinly sliced
1/2 tsp. salt

In a salad bowl, combine cucumber and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over sald and toss to eat. Serve with a slotted spoon. 3/4 cup equals 64 calroies, trace fat, 1 g fiber and 1 g protein.

This was so delicious (and quick and easy)! In my opinion there was too much liquid, I may try it reduced next time. I liked having the change from regular salad or plain cucumber too. Both boys ate it.

Ham and Cheese Quiche
(from taste of home freezer pleasers cookbook)

2 pastry shells (9in)
2 cups diced fully cooked ham
2 cups shredded sharp cheddar cheese
2 tsp dried minced onion
4 eggs
2 cups half and half cream
1/2 tsp. salt
1/2 tsp. pepper

Bake shells according to directions and cool. Divide the ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt, and pepper. Pour into shells. Cover and freeze one quiche for up to 3 mos. Cover edges of the second one with foil and bake at 400 degrees for 35 – 40 min. or until a knife inserted near the center comes out clean (I like mine more on the done side so I leave a little longer). Let stand 5-10 min. before cutting.

To use frozen quiche: Completely thaw in the fridge. Remove 30 min. before baking as directed. Yields 2 quiches 6 servings each.

The small ham I bought was enough for 4 quiches (2 to freeze for us and 2 for a friend) and one other meal (crockpot ham and potatoes).

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A Compliment and A Memory May 22, 2010

Filed under: Dinner,Family — anet smith @ 12:54 pm

My oldest son, M., gave me the nicest compliment the other day. He said, “Mom, you do a nice job decorating the kitchen.” I especially enjoyed this compliment, because while I’m a decent homemaker, I have never been known for decorating. This was the item that inspired M’s comment

It’s a wood trivet that I bought on clearance at Dillard’s for about $3. I had just given it a good scrub down and put it back on the table before dinner. Here’s a close up of my favorite feature

Lots of tiny pebbles. It kind of reminds me of being at the beach. I did not learn decorating in my home of origin and I also didn’t learn much about healthy eating. I recently found a picture from a cookout at my parents. It was a very yellow and brown meal. (However, I loved those cookouts! This particular occasion was one of our summer visits. Mom and Dad always made burgers, some kind of potato, and corn on the cob at least once during our visits. Now that Mom is gone and Dad is in the VA Center, I really miss those cookouts.) In the past almost 15 years of marriage, I have learned to serve (and like) lots of colorful veggies. This is what I placed on the trivet during a recent meal

M also continued his compliment by saying, “I like the way you change things out.” That was probably in reference to the items in the kitchen window, the ceramic tray on the counter, and the salt shakers. I change them with the season. I haven’t always done this, but I love the kitchen in our new house! This is the first time I’ve had a window above the sinck since Iowa.

The first plant is from hubby’s great-grandmother’s plant. Next to it are Scripture cards (and I change them from time to time), the plant in the middle is from L (from school) for Mother’s Day and the bee things are a gift from Aunt for my birthday. I know all of these things are just “things”, but I do hope one day when my boys remember them and what they enjoyed, that it triggers memories of our family time together. Sometimes just everyday ordinary times are wonderful memories.

 

Sour Cream Enchilada Sauce May 11, 2010

Filed under: Dinner — anet smith @ 8:55 pm

1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 oz) can chopped green chilies

I used the broth (low sodium) that I had cooked chicken breasts in the day before in the crockpot. I also used fresh (frozen) roasted chilies (I didn’t cut them up very much and actually laid them across part of the enchiladas. I only had “hot” and didn’t care to have them and knew they would be too hot for the boys) and margarine instead of butter.

Melt Butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies. Pour evenly over enchiladas.

I got the recipe from somewhere on the internet. Again, sorry for not giving proper credit. I have no idea where it came from.

The last picture is the completed meal. I served it with fresh fruit.

 

Quick Dinner Idea February 19, 2010

Filed under: Dinner — anet smith @ 2:23 pm

Here’s something easy for dinner. I used to make something like it on the stove-top, but I much prefer baking chicken.

Grease a baking dish and put in chicken breasts – how many ever you need. Add a cup of salsa (or picante or whatever you have and if you use more than 4 chicken breasts add more salsa). Bake at 375 for 30 minutes (Make sure it isn’t pink!) Top with shredded cheese (cheddar, jack, again, whatever you have), use up to a cup. We use less for calories sake. Serve with Mexican rice or white rice or mexicorn and a salad. Again whatever you have!

 

My First Crock Pot Wednesday January 20, 2010

Filed under: Dinner — anet smith @ 12:06 pm

CrockPot Chicken (or Pork) and Celery

1.5 lbs chicken breasts
Can Cream of Celery Soup
3 stalks celery

Spray crockpot with cooking spray. Lay chicken in. Cover with soup. Slice celery on top. Cook on low for 8 hours.

I use the same recipe for pork and they are both delicious! The meat falls apart and is very moist. You can put the sauce on the meat and your choice of rice or potatoes! This is a very flexible recipe. I think using celery instead of mushroom makes it taste “lighter” and is good for those of us who don’t really like mushrooms.

More recipes at Crock Pot Wednesday