19 Şubat 2013 Salı

Jumpin' with Jammy: How to throw a trampoline birthday party

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Last year I went all out for 3Po's and Jammy's 8th birthday parties.  Each of them had themed parties at home, and I sweated over every detail, from the decor to the games to the cake to the food -- and since they held separate birthday parties for the first time ever, I did it all twice.  This year, for their 9th birthday, 3Po and Jammy once again asked for separate parties, but this year I decided to give myself a break and outsource their parties to a local party place, so all I'd have to do was bring the birthday cake.

Of course, it didn't actually work out out that way.  Jammy decided on a party at a trampoline park, and I couldn't help it -- I had to do everything I could to fit a theme.


Invitations
I didn't bother with paper invites; Evite is so much more convenient for me and for Jammy's guests, plus it saves paper!  But I did customize the invite to include a photo collage of Jammy jumping, on trampolines, on a harness, into the water.  I used the header "Jumpin' Jellybeans, Jammy is 9!", because what would a themed party be without a catchy title, right?

trampoline party invitation


Party Favors
Jammy's initial choice for his party was a science party at a nearby tech museum, so I had already planned to fill test tubes with jellybeans as party favors.  But it didn't work out, and once he decided on the trampoline party, it was too late to cancel my huge plastic test tube order from Amazon.  I didn't want to waste them, so I filled the test tubes with jellybeans anyway, and told Jammy they were Jumping Beans.  Phew, thanks to a bit of creative rebranding, the theme stayed intact!  I also decided to hand out packs of AirHead candies to reinforce the trampoline/jumping theme.

test tube jelly bean favors

Birthday Cake
This year Jammy wanted a chocolate chip cookie cake like they sell at Mrs. Fields -- but since we were already splurging on the party, I decided to make my own.  It was so easy to make (the instructions are on my chocolate chip cookie cake post) it was just as yummy as the Mrs. Fields version, and it cost a fraction of the Mrs. Fields' version!  I also made a trampoline cake topper out of rice krispy treats (the frame) and fruit roll-ups (the bouncy surface and the covering for the frame).  I didn't have time to buy gummy bears to jump on the trampoline, so I used one of the boys' Lego minifigures instead.  The minifig is a gold-medal gymnast, one of a limited minifig series sold by Lego especially for the London 2012 Olympic games.

trampoline birthday cookie cake

Activities
This, of course, was the easiest part!  The trampoline park  took care of everything, so I didn't have to do a thing.  Okay, I actually did prepare a couple of activities in case the kids got bored of jumping around.  I mean, who can jump around for two hours straight, right?  Actually, 3Po and Jammy and all their friends can, that's who!  My origami folding projects and drinking straw/Q-tip blowgun game (which is pretty cool, actually) never even made it out of my basket.  Boredom was the last thing I had to worry about:

The trampoline park -- it's called Rockin' Jump -- had a huge trampoline area, divided into sections so that kids could bounce side by side without affecting each other's bouncing.  The trampoline sections around the edges have sides that slope upwards so kids can literally bounce off the walls.



Another set of trampolines in a separate area was set up as a dodgeball court. The dodgeball court had two Rockin Jump staff members supervising dodgeball games. There was another party going on at the same time as ours, and it was open jump time, so any kid could join in, but there were many times when it was just Jammy and his guests playing dodgeball.  They had so much fun, I lost count of how many dodgeball games they played.

Dodgeball

Another area had three trampolines with a huge foam pit at one end.  Kids would line up at the other end, with each trampoline forming a lane, and would take turns running or bouncing down the "runway" and hurtling themselves off the edge and into the foam pit.  They could jump in, do twists in the air, do somersaults or whatever they wanted.

trampoline foam pit


The foam pit was really deep, so no one got hurt.  The child in the pit had to climb out before the next one in line could start -- but Jammy told me it was really tempting to keep everyone waiting while he wallowed in all that foam (maybe a part of him still remembers those ball pits from his preschool days).

trampoline foam pit

Yet another trampoline area had two basketball hoops at one end. The hoops weren't quite regulation height so even little boys could take advantage of the trampoline surface and make a few slam dunks!

trampoline slam dunk
Speaking of slam dunks, that's the perfect phrase to describe how Jammy's party went.  All the kids enjoyed themselves, and I'm sure their parents loved the fact that they were all worn out at the end.  I felt like jumping for joy at the sight of Jammy's happy face -- but I think we've done enough jumping for the weekend.

Jammy 9th birthday cake

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Hangin' with 3Po: How to throw a Rock Climbing Birthday Party

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What's harder than climbing a mountain?  How about planning two boys' birthday parties in a single weekend?  Jammy had his 9th birthday party on Friday, and 3Po had his on Sunday, but it wasn't as tiring as it sounds, because I outsourced the location and activities to a trampoline park (for Jammy) and a rock climbing gym (for 3Po).  Just like the twins themselves, the two parties had striking similarities --  the celebrants, most of the guests (and therefore the presents), the birthday cake -- but each one was different, and special in their own way.  Here's how we celebrated 3Po's birthday:



Invitations
I found a photo of 3Po at the top of a free-climb wall, taken last summer at a playground in Wales, and used it to create a custom invitation on Evite.  I decided against paper invitations, since Evite is so much more convenient (and cheaper!) than printing and mailing out paper invitations.

Rock climbing party invitation

Party Favors
There are lots of good options for rock climbing-themed party favors:  bouncy "rocks", small bags of rocks or gemstones, rock candy, water bottles with carabiner clips, the list goes on.  3Po's goody bags were pretty simple:  a pack of Pop Rocks and a Rocky Road candy bar.

Pop Rocks, Rocky Road candy


Birthday Cake
Like his brother, 3Po wanted a chocolate chip cookie cake.  To decorate the cake, I made a rock climbing wall out of rice krispies, and stuck in M&M pieces and Wilton candy melts to make hand and foot holds.  Once again, our 2012 Olympic Lego minifigures made an appearance as gravity-defying rock climbers (with the help of a few strategically placed toothpicks!).

Chocolate chip cookie cake with rice krispy rock climbing wall


Activities
Our main party activity was Scrabble and Go Fish... NOT!  As soon as each kid arrived, the instructors suited them up with climbing harnesses, climbing shoes and safety instructions.  Everyone was literally climbing the walls in their eagerness to get started.  Alfie and I were taught how to belay the kids 30 minutes before the party so we could help out.  There were only 2 instructors and 18 kids, so 2 extra adult belayers meant the kids didn't have to wait too long for a grown-up to belay them while they climbed the walls.  While waiting for a grown-up, the kids were allowed to free-climb the walls up to a certain height (marked clearly with a red line), and they were allowed to run around and play upstairs in the free climb room, so no one had to sit out any of the fun.

Rock climbing kids' party


Once the kids had gotten the hang (get it, hang?!) of climbing, the instructors organized a couple of games.  While everyone else was in the party room having snacks and cake, they hid some pennies in the free climb room, and the kids had to climb around and search around for the pennies.  They also had a Lava Wall game, where the kids were challenged to climb across the whole room without falling onto the red mattresses below (the "lava").  Finally, the kids went back to the main climbing wall and lined up for a turn on the rope swing.  A huge rope was suspended from the ceiling and the instructors swung each kid, one by one, and had them let go and flop onto a huge mattress.




A rock climbing party does have its challenges, because it requires specific physical skills, and every child is different. Some kids had already done rock climbing before; for others, it was their first time.  Some kids are natural born monkeys, and will clamber around without hesitation, while others are more timid, or uncomfortable with heights, or not as physical.  Alfie and I were gently encouraging; we were able to get several of the first-timers get out of their comfort zone and successfully reach the top of the wall, and it was wonderful to see them light up with that sense of achievement.  Some never made it to the top, and one or two didn't even want to try, so we didn't pressure them.  That's where the challenging part comes in:  boys will be boys, and I did have to remind some of the monkey-boys that it was okay if some of their friends didn't want to climb.



Fortunately, 3Po and his friends are good kids at heart, and there was a lot of ground-level fun (games of tag, mattress jumping and so on), so the non-climbers didn't feel left out.  I also prepared a couple of party games so everyone could have a bit of fun, whether they scaled the walls or not.  I filled a small jar with pebbles and asked each boy to guess how many pebbles were in the jar.  The winner (his guess was short by just 1 pebble!) won a rock candy lollipop.  We also had a marshmallow building challenge, which turned out to be a huge hit.



marshmallow building challenge
The boys formed teams of two, and were given a paper plate and 20 mini marshmallows.  I let them use as many toothpicks as they needed to build a structure (I called it a "mountain" to stay consistent with the rock climbing theme!).  I gave them a 5-minute time limit, and the tallest structure that could stay standing was the winner.  It was a great exercise in structural engineering, as the boys quickly realized that a tiny base with a tall antenna would quickly topple over!


Snacks
I had originally intended to go with the tried-and-true party staple, cheese pizza, but I realized I'd either have to get it delivered ($$) or leave the party midway to pick it up (too stressful), or figure out some way to keep it warm (too complicated).  I went for easy-peasy fruit kabobs (grapes and pineapples), sausages and cheese cubes on a stick, and popcorn.  I did feel the yearning to come up with some rock-climbing themed snacks, but after hosting two birthday parties in three days, the thought of preparing muffins that looked like pebbles or pizza boulders made me want to weep.  I decided to keep things simple, and consoled myself with my awesome rice krispy wall.



Besides, the kids didn't mind.  They gobbled up the food without caring that it had nothing to do with rocks.  The whole themed party business is usually a parent's hang-up (get it?  haha)  anyway.   3Po and his pals certainly didn't need rock-shaped muffins to have a rockin' time (I'm killing it with the rock climbing puns!)




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Valentine's Day Printables: You Rock!

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Valentine's Day printables
Valentine's Day is not a crafty holiday for me.  I have never been a fan of handcrafting dozens of valentines for my kids' classmates. It just seems like too much effort (times 3 kids!) for something that just gets thrown away.  My idea of crafty valentines is buying a $3 pack of Hershey's kisses, a pack of $3 drugstore valentine cards, and taping the kisses to the envelopes.

But the adorable images of artsy, craftsy Valentines on Pinterest have been calling to me -- and since I had about a dozen leftover Rocky Road miniature bars from 3Po's birthday party (he had a rock climbing birthday party -- get it, Rocky Road?), I decided to give them away as valentines rather than gobble it all myself.



Valentine's Day printables
I created a printable tag that you can cut out, fold in half, and staple to a clear cellophane bag.


Valentine's Day printables
One side says "Happy Valentine's Day! You Rock!", and the flip side has a "To/From" tag so kids can write their name and the name of the child they're giving it to.

Valentine's Day printables
I added arrows to camouflage the staples; if you position your stapler carefully over the arrow, the staple should be hidden on both sides.



Valentine's Day printables
You can give out Pop Rocks instead of Rocky Road bars, but the Pop Rocks need a bigger bag, and a wider tag.  I've made sheets of these tags in two sizes -- the small one can be used for cellophane bags approximately 2.75 inches (7 cm) wide, and the large one can be used for cellophane bags that are about 4 inches (10 cm) wide.  I also made You Rock tags in case you want to hand out rock candy lollipops; just punch a hole in the tags and tie the tags to the lollipop with a red ribbon.

Valentine's Day printables

All the printables are below.  These valentines are really easy to assemble.  They don't require any gluing, drawing or anything crafty -- but they're still Pinterest-worthy!


Foldover tags for small cellophane bags:Valentine's Day printables

Foldover tags for medium cellophane bagsValentine's Day printables
All-purpose gift tags

Valentine's Day printables


You can download all sizes in a single PDF file below:
Valentine Printables: You Rock by



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Valentine's Day Printables: Yoda One For Me

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In a recent Silicon Valley Mamas article, my friend Robyn writes of a recent DIY Valentine backlash.  I'll admit, I've noticed it too -- which makes it even weirder that I'm going in completely the opposite direction.  Since The Pea was in kindergarten, I've been content to buy cheapo $3-for-24 Valentine cards from Target or Walgreens, but this year I just couldn't resist trying a few of the DIY ideas I've seen on Pinterest.  Yesterday I made some You Rock Valentines with some leftover candy from 3Po's party, and today I made some Yoda Valentines.


3Po loves Yoda, and he chose this one on Pinterest.  It's really more of an assemble-it-yourself rather than a do-it-yourself kind of Valentine:  Just print and cut out the cards, cut two slits above and below Yoda's hands, slip in a Pixy Stix rod (you can also use a glow stick or a pencil if you don't want to give out candy), and tape the back to secure.  It's almost as easy as buying the valentines at the drugstore!

Here is an image file that you can download and print:


You can get up to 8 of these cards on an 8.5"x11" sheet of paper or cardstock (sturdier paper is better).  Below is a PDF document that you can download from my Scribd account:

Valentine Printables: Yoda One for Me by

May the Force be with you!

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Lunchtime love

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Cream cheese sandwich, cherry tomatoes, strawberries

Last week just flew by!  What with coordinating Valentine's Day parties, crafting Valentines, supervising the arduous process of thank-you-note writing for the boys' birthday presents, helping The Pea choose her electives for next year, signing the kids up for summer camp, getting two root canals and catching a cold, I totally forgot to put up my weekly lunch post.   I really enjoyed putting together the kids' Valentine's Day lunches -- I did the whole cutesy red hearts theme -- and I just had to show the photo off today.  Not that any of my other lunches are packed with any less love!




 Cheese quesadilla, green salad with ranch dressing, blueberries

 Almond butter on whole wheat, dried mangoes, strawberries

 Veggie corn dog, dried apple chips, mozarella and prosciutto roll, rice krispy treat


Bruschetta with olives and tomato sauce, strawberries


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18 Şubat 2013 Pazartesi

Cherry Berry Treat From Kraft

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What You Need


16

medium strawberries

4

squares BAKER'S Semi-Sweet Chocolate

Make It

WASH
strawberries and dry thoroughly. (Do not remove stems.)

PLACE chocolate in top of double boiler or in bowl over saucepan of simmering water. Heat until chocolate is almost melted, stirring occasionally. Remove from heat; stir until chocolate is completely melted and smooth.

DIP bottom half of each strawberry into chocolate. Place on wax paper-covered tray. Refrigerate until chocolate is firm. Store in refrigerator.

Kraft Kitchens Tips


Make Ahead

Strawberries can be dipped up to 6 hours before serving.

Creamy Resteraunt Style Tortellini From Kraft

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What You Need


2

pkg. (9 oz. each) refrigerated cheese tortellini

1

cup milk

4

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

6

Tbsp. KRAFT Grated Parmesan Cheese, divided

1/4

tsp. black pepper

1

pkg. (6 oz.) baby spinach leaves

1

cup quartered cherry tomatoes

Make It

COOK
pasta as directed on package, omitting salt.

MEANWHILE, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.

DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.

Kraft Kitchens Tips


Serving Suggestion

Serve this delicious dish with a crisp, mixed green salad for a simple, yet sophisticated, meal.

Special Extra

For a change of pace, add 1/4 tsp. crushed red pepper and the zest of 1 lemon to sauce with the Parmesan and black pepper.

Special Extra

Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread.

Creamy Pasta Alfredo From Kraft

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What You Need


1/2

cup finely chopped onion

1

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

1

can (14-1/2 oz.) chicken broth

1

cup peas

1

pkg. OSCAR MAYER Honey Ham, chopped

3

Tbsp. KRAFT Grated Parmesan Cheese, divided

1

lb. mostaccioli, uncooked

1

Tbsp. finely chopped fresh parsley

Make It

SPRAY
large skillet with cooking spray. Add onion; cook 5 min. on medium-high heat until tender. Add cream cheese and broth to skillet. Bring to boil, stirring to mix ingredients. Add peas, ham and 2 Tbsp. of the Parmesan cheese. Keep warm.

MEANWHILE, cook mostaccioli as directed on package; drain.

TOSS hot mostaccioli with cream cheese mixture. Sprinkle with remaining 1 Tbsp. Parmesan cheese and parsley. Serve immediately.

Kraft Kitchens Tips


Healthy Living

Save over 25% fat per serving, by preparing as directed, using PHILADELPHIA Neufchatel Cheese. You will also trim 30 calories!

Cooking Know-How

Use a large pot of water to cook pasta so it has room to move and won't stick together.

Cooking Know-How

Do not rinse the pasta or the sauce will slide off. Toss hot pasta immediately with sauce for great coverage.

Tortelini in Creamy Rose Sauce From Kraft

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What You Need


1

Tbsp. olive oil

1

onion, chopped

1

clove garlic, minced

1-1/2

cups fat-free reduced-sodium chicken broth

1

cup spaghetti sauce

1

pkg. (9 oz.) refrigerated cheese tortellini

1/2

cup PHILADELPHIA Original Cooking Creme

4

cups loosely packed baby spinach leaves

1/4

cup KRAFT Grated Parmesan Cheese

Make It

HEAT
oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil.

ADD pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally.

STIR in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.

Strawberry Shortcake Cheesecake From Kraft

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What You Need


1

round prepared sponge cake (6 oz.), 12 inch

2

Tbsp. strawberry jam, melted

2

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1

Tbsp. vanilla

2

eggs

1-1/2

cups thawed COOL WHIP Whipped Topping

1-1/2

cups fresh strawberries, sliced

Make It

HEAT
oven to 350°F.

REMOVE rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.

BAKE 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.

Kraft Kitchens Tips


Size-Wise

You'll know it's a special occasion when you get to enjoy a serving of this delicious cheesecake.

Food Facts

Sponge cakes are often labelled as "shortcakes" or "sponge flan cakes." During the summer months, these cakes can typically be found displayed with the fresh strawberries in the produce section of the supermarket.

Substitute

Substitute 6 (1/2-inch-thick) pound cake slices for the trimmed sponge cake round. Arrange in single layer on bottom of springform pan, trimming slices as necessary to completely cover bottom of pan.

17 Şubat 2013 Pazar

Abbey's Apples Schatz

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Serving Size: 8

Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter

Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.

Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.

Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe

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Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe

Serving Size: 4

Ingredients:

4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste

Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.

Top with the Charmoula Sauce and serve.

Cajun Cafe's Bourbon Chicken Recipe

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Cajun Cafe's Bourbon Chicken Recipe

Ingredients:
1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.

Zov's Vegetable Tagine With Couscous Recipe

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Zov's Vegetable Tagine With Couscous
Serving Size: 12

Ingredients
1 bundle trimmed asparagus
1/2 pound haricots verts (small French green beans)
2 tablespoons olive oil
1 large yellow onion. peeled, and roughly chopped
5 celery stalks. trimmed, and cut on the diagonal into 1 1/2" chunks
2 large carrots -- peeled, and thinly sliced
4 large carrots -- peeled, and cut on the diagonal into 1" chunks
2 large leeks, white and light green part -- halved lengthwise, then thinly sliced
12 large mushrooms -- quartered
6 garlic cloves -- minced or chopped
4 ripe tomatoes -- diced
2 yellow bell peppers -- cored, seeded, and cut into 1" chunks
1 green bell pepper -- cored, seeded, and cut into 1" chunks
5 Japanese eggplants -- trimmed, and cut into 1 1/2" chunks
7 medium red new potatoes -- quartered
6 ounces tomato paste
1 cup water
Salt to taste
Freshly-ground black pepper to taste
4 tablespoons minced fresh Italian flat-leaf parsley
4 tablespoons minced fresh basil
2 boxes couscous - (12 oz ea)
1/2 cup hot water almost simmering, but not boiling

Cooking Directions

Bring a pot of water to a boil
Add asparagus and cook until just barely tender.
Drain and refresh with cold water.
Drain again; set aside.

Bring pot of water to a boil
add haricots verts and boil until cooked tender-crisp.
Drain and refresh with cold water.
Drain again; set aside.

In a large Dutch oven or pot, add oil.
Heat on high heat until very hot, but not smoking.
Add onion, celery, 2 thinly sliced carrots, and leeks.
Cook on medium-high heat, stirring frequently, until onions are translucent and celery is lightly browned, about 10 minutes.
Add mushrooms and garlic; cook 1 minute.
Stir in tomatoes, bell peppers, 4 carrots, eggplant and potatoes.
Add tomato paste, 1 cup water, salt and pepper.
Stir to combine.
Bring to boil; lower heat and simmer, covered, until all vegetables are very tender and sauce thickens, about 30 to 40 minutes.
Should have a stew-like consistency.
Stir in parsley and basil.
Taste and adjust seasonings if necessary.
Place couscous in a large bowl.
Pour 1/2 cup water over top.
Add salt and pepper to taste.
Toss.

Presentation:
Place couscous on large serving platter.
Top with vegetable tagine mixture.
Allow to sit 10 minutes before serving, so that the couscous can absorb some of the liquid.
If you have excess juices, serve them in a sauce boat on the side.
Garnish with reserved asparagus and haricots verts.

Red Lobster's Steamed Blue Crab

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Red Lobster's Steamed Blue Crab

Ingredients
1 dozen large male blue crabs (cleaner and more meaty than the female)
1 can your favorite beer
1/4 cup sliced onion
1 tablespoon chopped garlic
2 bay leaves
1/2 cup white vinegar
8 tablespoons Old Bay Seasoning
Cocktail Sauce

Cooking Directions
Use a large stock pot with a steamer tray (if no steamer tray you can
elevate a large plate or platter on top of several cups or juice
glasses).
Just be sure the plate, which will hold the crabs, is above the
liquid.
Place beer, onion, garlic, bay leaves, vinegar and 2 tablespoons Old
Bay Seasoning in the stock pot. Bring to a boil. Remove from heat.
Place crabs, belly-side down, in the steamer tray (or on the plate).
Sprinkle with remaining Old Bay Seasoning. Cover and steam on high heat 15
minutes. Remove from pot and serve with extra Old Bay Seasoning and
Cocktail Sauce.


16 Şubat 2013 Cumartesi

Chicken and Feta Salad Tostadas From Kraft

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1

small red onion, sliced

1

cup water

1/3

cup KRAFT Zesty Italian Dressing, divided

3

cups shredded cooked chicken

1/2

cup chopped cilantro

6

cups shredded romaine lettuce

1

avocado, sliced

5

radishes, thinly sliced

1

pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, divided

12

tostada shells

1

lime, cut into 6 wedges

Make It

MICROWAVE
onions and water in large microwaveable bowl on HIGH 2 min.; drain. Add 2 Tbsp. dressing; mix lightly.

STIR in chicken, cilantro and remaining dressing. Add lettuce, avocados, radishes and half the cheese; mix lightly.

SPOON onto tostada shells; top with remaining cheese. Serve with lime wedges.

Kraft Kitchens Tips


Substitute

Prepare using shredded cooked pork or beef.

Substitute

Omit tostadas. Spoon salad onto 6 plates. Add 5 tortilla chips to each plate.

Special Extra

Top each serving with 1 tsp. BREAKSTONE'S or KNUDSEN Sour Cream.

Creamy Shrimp Alfredo From Kraft

To contact us Click HERE
What You Need


1/2

lb. linguine, uncooked

2

Tbsp. KRAFT Balsamic Vinaigrette Dressing

1/2

lb. uncooked deveined peeled medium shrimp

3

cloves garlic, minced

6

oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4

cup fat-free reduced-sodium chicken broth

1/4

cup KRAFT Grated Parmesan Cheese, divided

1

Tbsp. chopped fresh parsley

Make It

COOK
pasta as directed on package, omitting salt. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon, reserving liquid in skillet; set shrimp aside.

ADD cream cheese and broth to skillet; cook 3 to 5 min or until cream cheese is completely melted, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.

DRAIN pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.

Kraft Kitchens Tips


Healthy Living

Save 50 calories and 6 grams of fat per serving by preparing with KRAFT Lite Balsamic Vinaigrette Dressing and PHILADELPHIA Neufchatel Cheese.

Serving Suggestion

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

Van's Products Package Changes and enter to WIN a FREE COUPON!!!

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Hi everyone! I hope April is treating you all well! We've been having one hell of a month, let me tell you! Phew! These 3 weeks of April have felt like 3 months!!

Well, I have exciting news to fill everyone in on. We all know how I LOVE Van's gluten free waffles, right? I have a SERIOUS love affair with the mini's, especially! I adore them and am never without a box in my freezer. I have been informed that Van's will be updating their packaging!! Here is a sneak peek for everyone:


Love it!! I want to assure everyone that just because the package is changing, does not mean the delicious goodies on the inside are changing! I know too well (see the Milky Way incident) that those of us who are gluten free need to be incredibly wary and suspicious of any potential reformulations! But nothing is changing, other than the amazingly enticing picture on the front!

Keep an eye out for this new package! They should be slowly rolling out in stores anytime now or within the next couple of weeks. Van's has also launched a new website and a blog so check it out here!


Okay, now down to how you can WIN a free (yes, FREE) coupon for a box of Van's products!!

To enter to win you can do any of the following:


1. Leave a comment on this post and tell me which of Van's Products is your absolute FAVE! Perhaps the mini's like me? Or the gluten free apple cinnamon waffles? Maybe their gluten free french toasts sticks? Or maybe you just can't narrow it down and you love them all!!


2. Post on your blog about this giveaway and link back here! (please leave a comment or drop me an email at gfsteph@gmail.com with a link to the post)


3. Tweet the following: RT @GF_Steph Van's Super New Packaging & enter to win a FREE coupon! http://tinyurl.com/3x5x47d


4. This is for the super faithful: Send me a pic of yourself holding a box of your favorite Van's product! If you do this, you are so hardcore that I will give you TWO entries!


Hurry though, you'll only have until THURSDAY, APRIL 29TH at midnight to enter!! On Friday, I'll choose FIVE WINNERS and announce them here! So don't forget to check back!!

It's Back!!! Gluten Free Jubilee at Sprouts!!

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It's that time again, folks!!!! Gluten Free Jubilee at Sprouts!

May is Autism Awareness month at Sprouts and in honor of that, they are offering 25% off all gluten free products starting April 28th and continuing until June 2nd!!!



Stop by your local Sprouts and stock up on all your favorite gluten free goodies! (including Van's products...have you entered to win a coupon for a FREE box yet!?!) While you're there, you can also elect to donote to Autism Speaks!! Spread the word!

Winners of the Van's Free Coupons!!

To contact us Click HERE
Thanks to everyone who participated! The odds of winning were fantastic--everyone who entered won!! Yaaay!

So here's all the winners:

Blogger Entrants:

Michelle and Lauren

Twitter Entrants:

@kimicalg
@jenniferGFinGA

And yes, I said there would be 5 winners, but only 4 people entered! So I guess the last winner is...me!! Hooray! :)

To all the winners: Please email me your address at gfsteph@gmail.com or if on Twitter, please send it to me in a DM! I hope you all enjoy your free gluten free waffles/pancakes/french toast sticks! I know I will. :)

15 Şubat 2013 Cuma

Abbey's Apples Schatz

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Serving Size: 8

Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter

Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.

Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.

Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe

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Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe

Serving Size: 4

Ingredients:

4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste

Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.

Top with the Charmoula Sauce and serve.

Cajun Cafe's Bourbon Chicken Recipe

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Cajun Cafe's Bourbon Chicken Recipe

Ingredients:
1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.

Zov's Vegetable Tagine With Couscous Recipe

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Zov's Vegetable Tagine With Couscous
Serving Size: 12

Ingredients
1 bundle trimmed asparagus
1/2 pound haricots verts (small French green beans)
2 tablespoons olive oil
1 large yellow onion. peeled, and roughly chopped
5 celery stalks. trimmed, and cut on the diagonal into 1 1/2" chunks
2 large carrots -- peeled, and thinly sliced
4 large carrots -- peeled, and cut on the diagonal into 1" chunks
2 large leeks, white and light green part -- halved lengthwise, then thinly sliced
12 large mushrooms -- quartered
6 garlic cloves -- minced or chopped
4 ripe tomatoes -- diced
2 yellow bell peppers -- cored, seeded, and cut into 1" chunks
1 green bell pepper -- cored, seeded, and cut into 1" chunks
5 Japanese eggplants -- trimmed, and cut into 1 1/2" chunks
7 medium red new potatoes -- quartered
6 ounces tomato paste
1 cup water
Salt to taste
Freshly-ground black pepper to taste
4 tablespoons minced fresh Italian flat-leaf parsley
4 tablespoons minced fresh basil
2 boxes couscous - (12 oz ea)
1/2 cup hot water almost simmering, but not boiling

Cooking Directions

Bring a pot of water to a boil
Add asparagus and cook until just barely tender.
Drain and refresh with cold water.
Drain again; set aside.

Bring pot of water to a boil
add haricots verts and boil until cooked tender-crisp.
Drain and refresh with cold water.
Drain again; set aside.

In a large Dutch oven or pot, add oil.
Heat on high heat until very hot, but not smoking.
Add onion, celery, 2 thinly sliced carrots, and leeks.
Cook on medium-high heat, stirring frequently, until onions are translucent and celery is lightly browned, about 10 minutes.
Add mushrooms and garlic; cook 1 minute.
Stir in tomatoes, bell peppers, 4 carrots, eggplant and potatoes.
Add tomato paste, 1 cup water, salt and pepper.
Stir to combine.
Bring to boil; lower heat and simmer, covered, until all vegetables are very tender and sauce thickens, about 30 to 40 minutes.
Should have a stew-like consistency.
Stir in parsley and basil.
Taste and adjust seasonings if necessary.
Place couscous in a large bowl.
Pour 1/2 cup water over top.
Add salt and pepper to taste.
Toss.

Presentation:
Place couscous on large serving platter.
Top with vegetable tagine mixture.
Allow to sit 10 minutes before serving, so that the couscous can absorb some of the liquid.
If you have excess juices, serve them in a sauce boat on the side.
Garnish with reserved asparagus and haricots verts.

Red Lobster's Steamed Blue Crab

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Red Lobster's Steamed Blue Crab

Ingredients
1 dozen large male blue crabs (cleaner and more meaty than the female)
1 can your favorite beer
1/4 cup sliced onion
1 tablespoon chopped garlic
2 bay leaves
1/2 cup white vinegar
8 tablespoons Old Bay Seasoning
Cocktail Sauce

Cooking Directions
Use a large stock pot with a steamer tray (if no steamer tray you can
elevate a large plate or platter on top of several cups or juice
glasses).
Just be sure the plate, which will hold the crabs, is above the
liquid.
Place beer, onion, garlic, bay leaves, vinegar and 2 tablespoons Old
Bay Seasoning in the stock pot. Bring to a boil. Remove from heat.
Place crabs, belly-side down, in the steamer tray (or on the plate).
Sprinkle with remaining Old Bay Seasoning. Cover and steam on high heat 15
minutes. Remove from pot and serve with extra Old Bay Seasoning and
Cocktail Sauce.


14 Şubat 2013 Perşembe

Buffalo Shrimp with Blue Cheese Dip From Fun Recipes Game Day

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Buffalo Shrimp with Blue Cheese Dip

Ingredients:
1 cup sour cream
1/2 cup mayonnaise
1/4 cup finely chopped scallions
3/4 cup crumbled blue cheese
1 tablespoon fresh lemon juice
1 tablespoon milk
Salt and pepper

2 to 3 tablespoons olive oil
2 pounds uncooked shrimp, peeled with tail on
1 stick unsalted butter
3/4 cup hot sauce
1/2 bunch celery, cut into 4-inch sticks

Directions:
To make dip whisk together first 6 ingredients. Season with some salt and pepper. Cover and refrigerate at least a few hours before serving.

Heat oil in a large skillet. Add shrimp. Cook a minute or two turning once, until they just turn pink. Heat butter and hot sauce together. Add shrimp and toss until coated. Serve shrimp warm with cool dip and celery sticks.

Taco Ring From Fun Recipes Game Day

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Original recipe makes 8 servings



 
cooking spray
1/2 cuphoisin sauce
1/3 cuplow sodium teriyaki sauce
1/4 cupbrown sugar
2 clovesgarlic, minced
1 tablespoongrated fresh ginger
1 tablespoonchile-garlic sauce, or to taste
3 poundschicken wings, cut apart at joints, wing tips discarded



Directions
Preheat the oven to 375 degrees F (190 degrees C).
Spray a baking sheet with cooking spray.
Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
Arrange chicken wing pieces on the prepared baking sheet.
Brush chicken with hoisin sauce mixture.
Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

Kitchen-Friendly View
PREP 15 mins
COOK 40 mins
READY IN 55 mins

Footnotes
Cook's Note:
I reduced the sugar by half based on feedback. Hoisin sauce can usually be found in the international foods aisle of large grocery stores or in Asian markets. The recipe works well for chicken drummettes also.

Cheesy Chicken Spaghetti From Crock Pot Sisters

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Crock Pot Sisters

Cheesy Chicken Spaghetti

16 oz dry spaghetti, cooked

1 lb. velveeta light cheese

12.5 oz can chicken breast, drained and flaked

10 3/4 oz can 98% fat free cream of mushroom soup, undiluted

10 3/4 oz can 98% fat free cream of chicken soup, undiluted

10 oz can diced tomatoes and green chilies (Ro-Tel)

4 oz can mushroom stems and pieces, drained

1/2 c water

1 small onion, diced

1 medium green pepper, diced

salt & pepper, to taste

Directions

spray slow cooker with non-stick cooking spray

combine all ingredients in slow cooker and stir well

cook on LOW for 2-3 hours. stir again just before serving

Easy Cheesy Tortellini From Crock Pot Sisters

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Crock Pot Sisters

Easy Cheesy Tortellini (From Allrecipes.com)

1/2 pound ground beef

1/2 pound Italian sausage, casings removed

1 (16 ounce) jar marinara sauce

1 (4.5 ounce) can sliced mushrooms

1 (14.5 ounce) can Italian-style diced tomatoes, undrained

1 (9 ounce) package refrigerated or fresh cheese tortellini

1 cup shredded mozzarella cheese

1/2 cup shredded Cheddar cheese

Directions

Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.

Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.

Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Smokey BBQ Beef Brusket From Crock Pot Sisters

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Crock Pot Sisters

Smokey BBQ Beef Brisket

2 -3 lbs fresh beef brisket

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon celery seed

1/8 teaspoon pepper

1/2 cup catsup

1/2 cup chili sauce

1/4 cup packed brown sugar

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

1 1/2 teaspoons liquid smoke

1/2 teaspoon dry mustard

Directions:

Trim fat from brisket. If necessary, cut to fit into crock pot.

Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.

For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.

Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.

13 Şubat 2013 Çarşamba

I'm a fair weather Forty-Niner. And that's okay.

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When I first came to the US, I knew nothing about American football.  Almost twenty years later, I've improved a lot.  I know how the game works.  I know what fumbles and spot kickers are.  I   understand phrases like "second and five" and "two point conversion" and "Gatorade shower".  I know the difference between a pass play and a running play.  I even know there's such a thing as a dive running play and a draw running play!
Everything I know about football, I owe to the San Francisco Forty-Niners.  Because if the Forty-Niners hadn't been playing in the Superbowl Championships when I first came to the US, I never would have gotten caught up in the local excitement and never would have given American football a chance. I never would have found myself all alone on Superbowl Sunday, in my grad school apartment, in my roommate's room (I didn't have a TV in mine), watching Steve Young and Jerry Rice seal the deal.  It didn't matter that I didn't know anyone, hadn't been invited to any Superbowl party.  I had followed the Niner's season long enough to enjoy watching it all by myself, with no nachos or beer or pulled pork to help keep me glued to the television.  Seeing their performance and savoring their win was enough.

Almost twenty years later, it would be a total stretch to say I'm a big football fan.  My football viewing is limited to the Superbowl (watching the actual game, not just the commercials) and a few local games.  I reserve my real passion for the other football, the kind that uses feet to kick an actual, round ball.  But I totally respect and appreciate the game, and I always get emotionally invested in every football game I watch.   And now that the Forty-Niners are back in the Big Game, almost 20 years later, I'm happy to put down my Arsenal flag and take up a Forty-Niner one.  This is, after all, the team that let me feel all the tension and excitement and helped me finally understand why people love American football.   Thanks to that Forty-Niners championship season in 2004-2005, what once looked like a bunch of big guys running around a field in confusion turned into a team of athletes executing a military-precision plan. I'll always love them for that.  So I look forward to Sunday, and to screaming my heart out for them.  GO NINERS!!


Footnote: For those who watch the Superbowl for the ads (and trust me, I don't judge!  I love the ads too!), I know of at least 2 ads that are going to run:  Oz the Great and Powerful movie, and Coca-Cola.  Here's a sneak peek for each of them:













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What's for lunch? Football, football and more football!

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Cream cheese & tomato sandwich, freeze-dried banana chips, brownie with cream cheese icing
Last week I saw an infographic making its way around Facebook listing what the 49ers would be having to eat on Feb. 3, 2013, Superbowl Sunday:

Breakfast: BeignettesLunch: Red Beans and RiceDinner: Baltimore Ravens
Sadly, it was the Ravens that had the 49ers for dinner in New Orleans last night.  Even though the 49ers were thwarted in their quest for their 6th title, I'm happy they rallied in the second half and gave everyone a cliffhanger of a game in the end.  The San Francisco Bay Area is still rooting for the Niners, so even though the Superbowl is over, I decided to pack a fun, football-themed lunch for the kids today.  I'm sure they'll all be talking about the Big Game over lunch anyway!



 Peanut butter & Nutella on whole-wheat baguette, blueberries, Ovalteenies (malted milk candy from the Philippines)

 Dollar pancakes with syrup, blackberries, blueberries

Cucumber + genoa salame + provolone cheese on whole-grain white bread, dried seaweed, Rosquillos (Philippine tea biscuits)


 Brie & spinach panini, pineapple chunks, apple turnover


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