Won Ton Chicken Salad

Before I get to this ever so delightful Won Ton Chicken Salad recipe and what an easy show stopper recipe it is, allow me to share some thoughts. Although I am not sure who reads blog posts anymore.

I am not sure if I really plan to jump back into blogging. I often think about it but I have been out of it for awhile, and even when I was "in" it I was loads behind what was necessary to be a successful blogger.

There is a lot that goes into putting out a blog and I am not sure whether the monetary or time investment is really right for me. When people ask me if I miss blogging, I almost always have the same answer. Not really, except that I miss that it GAVE me a reason to be creative. I really enjoy putting together a pretty meal or finding a really great recipe. I adore throwing a party. I like decorating my home. Blogging gave me an excuse to focus more time on all that.

I also like to read, rest, and watch a good chick flick. AKA I enjoy a bout of laziness. Like down time is necessary for my emotional and mental well being.

Add all that on top of now working almost full time. I can accomplish a lot in a little amount of time, but I absolutely can not do that on repeat. Blogging requires me to do that on repeat.

So back to the original conundrum. Can I really get back into blogging? The content, the posts, the collaborating, the negative, the positive, and everything else. Heck, my blog itself needs a technical revamp. Links are missing. Graphics are missing. Every time I see it I panic for a second and then go, "Eh, oh well." Definitely not the appropriate blogger response.

As I type this out I have had three of my family members ask in shock, "Are you blogging?"

So yeah. It has been awhile. But today I am writing. Here is why--

One of the things I ALWAYS loved sharing was recipes. I like food. I like pretty pictures of food. I like sharing food. So it was always easy to post about food. So today, I am posting this recipe for Won Ton Chicken Salad.

I have actually posted this recipe on the blog before. Alas it was before food staging and good cameras. So the post is SUPER sketchy. When I had a friend over for a girl's lunch recently, I took a couple of photos of this salad in all of it's yummy goodness (because that is what I do). I realized that I wanted to post about it on Instagram but I didn't really have a good post to link to.

So here I am busting out the computer, opening up blogger and actually typing it out. I even have a printable recipe (Not a widget link because well blogger doesn't do that. Refer to the aforementioned lack of blogging technology.).

What can I say about this salad? Well first it is good enough to bring me out of the once-was-a-blogger crypt and publish it. That alone should say something. But seriously, this is a pretty light tasting salad. The textures are to die for. The combination of chicken, lettuce, almonds, and green onions is delightful and then you add those amazing little won ton crisps and I can't even. The dressing does not overpower the salad, but definitely gives it a little bite thanks to the pepper and the rice wine vinegar.

So if there is anything you get from this very reflective post, hopefully it is at least this recipe. Like I said, I have been making it for about 15 years and it is always a crowd pleaser. 

Enjoy.

PRINT HERE

Instant Pot Creamy Tomato Soup (with slow cooker instructions)

Tomato soup is almost always a crowd favorite. Making homemade tomato soup in the past has been a challenge, producing less than delicious results. I had made this ONE with grilled cheese croutons which I liked, but my kids still preferred the can version. So I had given up of finding something to replace the quintessential tomato soup from the can. You know the soup. The kind we all loved as children, and still secretly love as adults.

A few weeks ago I got the hankerin' not for chili as the typed accent would allude, but for homemade tomato soup. I was a little cautious about trying to make some because of the aforementioned soup disasters.

After some searching, and a little self pep-talking, I found a recipe that I thought would be successful. This recipe called for roasting tomatoes instead of using the canned ones. I thought that was a good start since all the previous recipes I have tried used the canned ones.

I had posted on Instagram about the smell of the roasting tomatoes and garlic. Gosh it was ever so delightful. From that smell alone I was hopeful. Roasting the tomatoes and garlic is the "hardest" part and really it was nothing.

The soup came together easily and I only made a few alterations from the original recipe.

The use of an immersion blender (best thing ever) made this soup so smooth. In our house, it is normal for us to top our tomato soup with a little bit of sour cream. The fancy swirly depicted was just for you, normally we just drop a large dollop smack in the middle.

Another tomato soup staple...well the grilled cheese sandwich of course.

A few months ago we had these amazing grilled cheese sandwiches at our local farmer's market. They were DIVINE. In fact, they were so divine that we followed them up to another farmer's market a few hours away. Kidding. We were already planning on being there and they just happened to be there too. We like to think it was divine intervention. Anyway. I noticed something about how they made there sandwiches. They grilled the bread and cheese separate at first. Big piles of ooey gooey cheese melted all by itself and then was added to the grilled bread before letting it cook a little more.

It. Was. Divine.

So I tried it. It was life-changing and I will probably only be making them this way from now on. But this post isn't about grilled cheese sandwiches. I digress.

You should give this soup a go. Seriously. If you don't have an Instant Pot, no worries you can make it in a crock pot too. I will put those directions too.

Happy tomato soup eating!

Okay guys, so let me explain this recipe "card" situation. Bear with me for just a bit longer. I have made these recipe print offs. I admittedly do this the hard way. There are not recipe widgets in blogger (yes I know I should switch to wordpress, but since I am not sure how much I am going to blog again I don't want to switch). Because of this I have to create my own recipe template. I had one I was using, but I wanted to switch it up so I created this layout using PicMonkey of course. The image is going to be in the post and then there will be a print option. For short recipes, there will be one page. For longer ones, two.

I know it isn't as fancy as a widget, but I think it will work nonetheless for either printing or screen shotting (since that is what a lot of us do anyway).

Thanks guys!


PRINT HERE

Slow Cooker Mexican Corn on the Cob

When my husband was a teenager, he lived in the great heartland state of Ohio. He lived in a fairly small town that was full of small town perfection. He even worked on a farm. A sweet corn farm to be exact. I have heard many times about him driving the tractor, singing some country song while working, and the glories of fresh corn on the cob. Seriously, don't get him started on fresh corn. He will declare at least once that if it is fresh enough, the best way to eat it is raw right off the stalk. He is also adamant that cooked corn on the cob should be almost as crunchy as the fresh stuff. He has a few opinions on the matter of corn on the cob if you couldn't tell. So when I declared (I can do my own declaring after all) that I was testing out a new recipe that would involve corn on the cob, he looked at me skeptically and inquired how I was going to be cooking this corn. "Why, in the crock pot." I sweetly replied. He pretty much grunted in disbelief. Ya, well I will show you. Show him I did. This corn was off the charts good. Plus it was a combo of two of my favorite things, Mexican Corn on the Cob and the ease of cooking in a crock pot. After one bite from Husband (aka the corn on the cob professional), he declared, "Hey, that is pretty good. I am pleasantly surprised." He then ate several ears. That my friends is what I call success. So here is the low down on how to make your very own Mexican Corn on the Cob in the slow cooker.

 

Buy and husk the corn. Get ready the right amount of foil sheets (long enough to wrap up a corn cob), chili powder, Cotija cheese, finely chopped fresh cilantro, and butter or mayonnaise.

   

 I will say, after trying both butter and mayonnaise I lean a little more towards mayonnaise but the kiddos liked the butter. You can use either.

 

Place a piece of corn on a sheet of foil. Spread a healthy amount of mayo or butter on the top of the piece of corn. AND by healthy I mean a lot, not actually healthy. Sprinkle the chili powder, cheese, and cilantro on top.

 

Wrap the corn on tight and snuggly, so that water used in the crock pot does not get in.

 

Add 1/3 cup water into the bottom of a slow cooker. Place the foil-wrapped corn into the slow cooker. Mine holds six ears of corn. Cover and cook on high for 2 hours. Remove from slow cooker with tongs and unwrap one beautiful ear of corn. Sprinkle with a little more cheese, some salt, and squeeze some fresh lime juice over the top. Then dive right in.

 

You will be pretty happy that you did. Plus it will be sure to silence the harshest corn on the cob critics. Mostly because they will be too busy inhaling this delightful Mexican Corn on the Cob.  

Monte Cristo Roll Ups

Remember when I used to post a recipe every Thursday? Good times.

Memories. All alone in the moonlight...

I will stop now. These Monte Cristo Roll Ups are a glorious way to welcome back Recipe Thursdays. Let me share with you how these little balls of divine yumminess came about.

A few weeks ago our family took  a cross-country trip to the great state of Ohio. We visited friends and family. We also hit A LOT of our favorite places to eat. If you are ever in the Cleveland area, there are a couple of places we recommend you make time for.

First, make time for the West Side Market in Cleveland. 

The West Side Market is similar to an indoor Farmers Market, with vendors there almost all the time during business hours. The atmosphere is delightful and we love walking around. We take a few laps, first hitting our must-stops favorites. Then after a few laps we pick a new vendor and try something from them.

A must, MUST stop is Steve's Gyros. Drool. So good. We dream of them. DREAM. They are closed Tuesdays and Thursdays, they only take Cash, and they only sell gyros. They also always have a line of happily waiting people with cash in hand for their gyros. They are THAT good.

We normally also buy fresh made pasta and vanilla bean lemonade from vendors just around the corner from Steve's.

This year I tried these beautiful macaroons. I had never tried them before and they definitely lived up to all the hype.

So what about the whole Monte Cristo thing? First, do you know what a Monte Cristo is? It is a sandwich that is typically turkey, ham, Swiss cheese, and then battered and fried. Yes battered and fried. The first time that The Hubs called me from a business trip, raving about this heart attack on a plate, I questioned his mental status.

Don't get me wrong, it sounded good, but I was a little shocked by the gluttony the sandwich represented. I died a little inside.

Then I had one. You still might die a little inside (literally), but you will die happy. If you follow me on Instagram (@larissa_anotherday), then you know we had this monte cristo sandwich from the Melt Bar and Grilled. When we lived in Ohio they only had two restaurants in the Cleveland area. Now they have 3 up there and 2 in Columbus.

Isn't it lovely? This is a half sandwich plate. Yes the full is ridiculous.

So thanks to this Monte Cristo Sandwich, our family has been obsessed with them for years. We have tried a couple of versions of them over the years. The hardest was trying to make an actual knock off of the above sandwich. Epic fail. I don't recommend it. 

However, a waffle version and these roll ups are a yummy much easier version. They are simplified, but still sporting the quintessential monte cristo ingredients. 

Give these roll ups a try. They are sure to be a family hit.

printable version HERE

Potato Cheddar Sausage Soup: Slow Cooker Saturday

Every Fall something momentous happens. Soups get introduced back into our menu. I feel like every Fall when this happens, I gush and gush about my love for soups. I then in turn talk about how my family (curse them) do not love soup as much. It really is uncool.

Well I am not going to talk about that this Fall. I am just going to talk about this oh-so-good Potato Cheddar Sausage Soup.

First, it is a soup.

Win.

Second, it is made in the slow cooker. Might I just add, welcome back Slow Cooker Saturday (at least for this week. Wink. Wink.).

Win.Win.

Everything but the cheese and the corn goes into the slow cooker and it just sits there and makes your house smell awesome all day.

I love when a soup is light and hardy all at the same time. Sometimes chowders feel too heavy, but my boys don't always appreciate a broth heavy soups, you know because they are strapping young men and all. This Potato Cheddar Sausage Soup is the perfect happy medium.

Happy soup making weather! Er, uh, I mean happy Fall.

print HERE

Southwestern Hamburgers

Burgers are delightful. When we made these a few weeks ago, we ate outside sitting on a sprawled out blanket. One of the things we love about living here is that you can eat outside  practically all Summer.

The heat dies down in the evening. The breeze is cool and refreshing. No humidity. Hardly any bugs. Yep. We are kind of unbelievably lucky. We will not mention that it can snow here quite a lot in the winter. We are not talking about winter. Plus who wants to eat soup outside? Not me. So let's just hurdle over that whole winter topic thing.

Focus on Summer. Glorious eat-out-of-doors Summer.

This burger has been shared on the blog, before the blog was really a blog. I took the picture indoors, at night. There was a flash on the bright blue plate. The hamburger did not look appealing. Which is a shame because this burger is DELIGHTFUL. Delightful I tell you.

While I have shared this burger before way back in the day, we made a few changes per The Husbands suggestion. Good suggestions too. They made this burger SO good. Guess I will keep that guy around.

If you are looking for a new hamburger to try, well this is the burger. We served our burgers with fresh strawberries and Slow Cooker Mexican Corn on the Cob

Print HERE

Happy grilling, happy eating, and happy Summer-ing (totally a word).

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Slow Cooker Chicken and Wild Rice Soup

I know, I know, it isn't really soup weather anymore. Unless you live in Idaho and then it is soup weather sporadically off and on until the end of June. You know it could be 70 one day and then snowing two days later.

We like variety around here. Well, we don't really like it but we don't really have a chance. So we are going to pretend that we like it.

The best thing about crazy weather ...

I don't have to pack away my sweaters.
I can have soup 9 months out of the year.

So yes, I made soup. The weather was just chilly enough that I hopped on that train and whipped up this soup. I had bookmarked several different recipes and did a little remix and I came up with this recipe. The end result was super dreamy and warmed me up perfectly on such a chilly day.

One of my little secret weapons in this recipe is the use of boxed wild rice.

The great thing about using a boxed wild rice is that there is a spice packet inside. That little add umph is so special. Special and fantastically yummy.

So if you have some uncharacteristically chilly days, make yourself some of this soup. If you want this soup and it is not chilly where you live, crank up the AC, pretend it is a chilly day, and make some soup. Oh and of course you need some of this crazy easy Dutch Oven Artisan Bread on the side.

Eat up and hey, thanks for stopping by another Slow Cooker Saturday.

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Slow Cooker Beef Stroganoff

You know those meals from your childhood that you will always remember? You know how some of them are good memories and some of them are bad memories (tater tot casserole, I am talking to about you).

Well beef stroganoff is one of the beloved meals, right up there with won tons and taco casserole. There is something about beef and sauce over noodles. Double YUM.

A few weeks ago, I had realized I had never made stroganoff for my kids. Hang my head in shame now. I was kind of baffled how I had yet to make one of my favorite childhood dishes for my own kids. I mean I do like them and all.

Thinking on it, I realized that sometimes I am so focused on making all the new Pinterest recipes that I forget about the tried and true, time-tested ones.

Do you ever find yourself doing that same thing?

So in order to rectify my cooking atrocity, I put beef stroganoff right on the menu. I did change it up a bit from my childhood version. Don't worry, it is just as good. I used beef strips instead of ground hamburger and I popped it in a slow cooker to let it simmer all day long.

My house smelled grand all day. The kids LOVED it. Plus for a second I was transported to  my 12 year old self. A few demanding, "MOM!"s and I was right back.

I didn't mind because I still had my beef stroganoff.

The hungry people at your dinner table will love every last bite of this meal.

**add the Worcestershire sauce in with the beef broth**

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Inside Out Philly Cheesesteak

This week started an Eat-More-Veggies regiment at our house. The introduction of our healthy eating campaign was pretty funny. We have a weekly family counsel where we spend time together learning and growing. This week I decided we needed to talk about making healthier choices.

Without giving away the topic of the conversation for the night I simply told the boys that the whole lesson centered around a Berenstain Bears book. There was eye rolling from Oldest. What? Are you too cool for the Bears now? Geez.

Any guesses which Berenstain Bears book I read to them?

If you guessed Too Much Junk Food, you would be correct. While the boys (besides Oldest of course) appreciated a bit of story time, they did not appreciate when I told them we would be having no sweets during the week and that there would be more vegetables in their meals.

Insert a collective groan here (except from Bean because boy howdy does that kid love his veggies). They tried to barter to have more fruits and less veggies. After all, they like fruit. Ha! Silly children.

So more veggies it is.

I was really excited for these Inside Out Philly Cheesesteak peppers. I was so excited that I kept dinner a secret the whole time I was making them. I didn't want to hear no pepper-haters up in here.

My house smelled amazing the whole time these were baking. That alone got the boys all hungry and excited. I sat the boys down and served up my Inside Out Philly Cheesesteak peppers with a flare. There were some very silent groans.

Then they started to eat. Then they kept eating. Then before I knew it, their plates were clean. As was mine. I was wishing for more immediately.

They were SO good. They were also really easy to make. So a win-win.

Yum. I want another one right now.

Here are to more veggies!

Print HERE

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Slow Cooker Macaroni and Cheese

Welcome to another Slow Cooker Saturday. Today I am sharing our most favoritest kid friendly comfort food--Slow Cooker Macaroni and Cheese.

My Little Men love, love, LOVE macaroni and cheese. In a pinch, we go for the every familiar blue box. While that little blue box is just fine, homemade macaroni and cheese is WAY better. My boys are always amazed with how much bigger the macaroni noodles are in homemade versus the box. They kind of think I am magical.

Who am I kidding? I am. Ha. Okay maybe I am not the magical one, this Slow Cooker Macaroni and Cheese is the magical one.

This recipe is cheesy, creamy, and full of traditional flavor. This mac and cheese is great right as is it done and it is glorious reheated. That is a full on stamp of approval from me, since I am not a left over fan.

All my kids loved it. They did keep asking me why it wasn't bright orange like boxed versions. I didn't have the heart to explain chemical coloring and all that jazz. I just told them the box had color added, but we had flavor.

I am pretty sure they didn't understand. That didn't keep them from scarfing it all down though.

So win for me. Win for them. Win for everyone.

This Macaroni and Cheese is perfect for a chilly day, a busy school day, or really any day you are hungry and want something yummy. In my case, that is any day. Ha.

Happy blustery day to you all. Enjoy yourself some ooey gooey Slow Cooker Macaroni and Cheese.

Love ya!

 

printable recipe HERE

*cook on low*

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Cauliflower Corn Chowder

Every so often we order a basket of fresh fruit and veggies from Bountiful Baskets. If you haven't ordered from Bountiful Baskets before, it is a like a jackpot of fruits and vegetables. In your order there is half fruit and half veggies, but you never know what exactly you are going to get.

We never ever have a problem eating the fruit. We know how to throw back our fruit. However, we don't always know what to do with the vegetables. I wish I could tell you that we eat all our vegetables happily. Um...we don't. Oh we still eat them, just not always happily. Hang head in shame now.

This last bunch of healthy goodness had a bunch cauliflower. Add that cauliflower to a fridge already full of veggies and you have this chowder just calling your name.

Well not really, that would be weird. No one wants to eat food that call's their name. Who am I kidding, I would eat this chowder even if it called my name over a bull horn.

It is that good. Good and packed full with vegetables.

This chowder might also be topped with bacon. BACON people. That is a vegetable right? Shh, let's just pretend. Bacon is a vegetable. Bacon is a vegetable. Bacon is healthy. Eat five servings of bacon a day. Okay maybe that is too far.

This chowder is amazing. My boys all ate it. All of them had seconds and one of them had three bowls. THREE. That right there is a momma miracle. I do feel the need to mention that the subsequent bowls didn't have bacon on top. That right there is saying something.

It is saying this Cauliflower Corn Chowder is amazing. That is what it is saying.

Cauliflower Corn Chowder

4 slices bacon, cooked and crumbled
2 Tablespoons unsalted butter
1 teaspoon minced garlic
1 medium onion, diced
2-3 carrots, peeled and diced
2 celery stalks, diced
1 head of cauliflower, roughly chopped
1 bay leaf
1/4 cup flour
4 cups chicken sodium
1 cup milk
1 1/2 cups frozen corn
salt and pepper

Cook bacon first. Set aside.

Heat a stock pot over medium high heat and melt the butter. Once the butter is melted add in the garlic, onion, carrots, and celery. Stir frequently until the vegetables are tender. Which should take 4-5 minutes. Stir in cauliflower and bay leaf. Stir occasionally, making sure to not break up the bay leaf. Cook until the cauliflower is tender, about 5-6 minutes.

Stir in the flour and stir while cooking for 1 minute. Then slowly add in the chicken broth and milk. Stir constantly for 3-4 minutes while it thickens slightly. Stir in the corn.

Bring the chowder to a boil. Then reduce it to a simmer. Allow to simmer for 12-15 minutes. Remove the bay leaf. Season with salt and pepper.

Top with bacon.

Adapted from: Damn Delicious

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Cauliflower Fried Rice

I know what you are thinking? You are thinking that this looks like some delightful fried rice and I must have accidentally typed in cauliflower in the title. However, I am here to tell you that while you are right about this being delightfully yummy fried rice I did not mess up on inserting cauliflower into the title.

For, in fact, this is indeed Cauliflower Fried Rice and there is not one grain of actual rice used in this recipe. Even though the rice is missing, the flavor is not. You know what else isn't missing? Vegetables! Lots and lots of vegetables. Seriously, this is the best dish to sneak in those vegetables. My kiddos totally ate this up, none the wiser.

Well, Oldest knew so he said he could tell, but I think that is only because he knew my sneaky tricks. The others who were kept in the dark about the veggies gobbled it down with no complaints. Thanks to the shredded chicken mixed into this Cauliflower Fried Rice it was a complete meal in a bowl.

I do want to clarify that the cauliflower in this dish doesn't mimic the exact taste of rice. I just want to be honest with you. However, the texture is super similar and even though it doesn't taste like rice, the flavor is awesome. Again, this was a hit with the family and I kind of felt like Super Mom for a minute realizing how many vegetables I just got my kids to eat. Woot!

You won't be sorry you gave this a try. Yum!

Cauliflower Fried Rice
adapted from Skinny Taste

1 head of cauliflower, rinsed
1 Tablespoon sesame oil
2 egg whites
2 eggs
salt
1/2 onion, diced
1/2 cup frozen peas
1/2 cup diced carrots
1 1/2 teaspoon minced garlic
5 green onions, sliced and divided white and green
1/4 cup low sodium soy sauce
2 cups shredded chicken
 
First, remove the core from the cauliflower and then let it dry completely. Chop the head of cauliflower into florets. Place half of the cauliflower into a food processor and pulse until the cauliflower has the texture of rice. Repeat with the rest of cauliflower.

Combine the eggs and the egg whites in a small bowl and beat with a fork. Season with salt.

Spray a wok with cooking spray and heat over medium heat. Add the eggs and cook them like scrambled eggs. Remove and set aside.

Add sesame oil to the wok. Saute the onions, scallion whites, garlic, peas, and carrots until soft. About 3 to 4 minutes.

Raise the heat to medium high and and then add in the cauliflower rice. Add in the soy sauce. Mix and cover. Let it cook for about 6-8 minutes, stirring frequently. Add in the egg and the chicken. Stir. Remove from heat and then mix in the green parts of the green onions. Mix in more soy sauce if needed.

Serve immediately.

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Frito Taco Stack Up

One of our family go to meals is tacos. We pretty much love them. I am often trying to revamp our family favorite meal into other types of recipes.

So far we have added Taco Casserole and Taco Soup.

Now we have another taco inspired recipe for family dinner. This one is amazing and was an instant winner with the whole family!

Meet Frito Taco Stack Ups.

Well, hello there my delicious little friend. You are like a delightful fiesta on top of possibly the world's best chip ever. So, yeah I like Fritos.

Fritos are the base for this taco revamp. The taco meat mixture has a little more umph than regular taco meat. The pinto beans and corn kind of rock this dish. Adding corn to a basic taco dish really makes it yummy. Then just like a taco, you top this lovely taco stack up with shredded lettuce, cheese, sour cream, and a splash of hot sauce.

Yeah, it is perfect.

This meal also can be portable simply by opening a lunch-sized bag of Fritos and serving all the makings in the bag and dropping in a spoon. Bam! Taco in a bag.

Anyway you make it, it is yummy and family friendly.

Frito Taco Stack Up

1 lb of hamburger
1 1/2 teaspoon minced garlic
1 8 oz can of tomato sauce
1 can Rotel
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed

Fritos, either individual bags or portions from a regular bag
shredded lettuce
shredded cheese
sour cream
hot sauce

Cook hamburger and garlic in a saute pan. Drain.

Add in the tomato sauce, Rotel, chili powder, cumin, oregano, and salt. Stir to combine. Turn heat to low and cover. Allow the mixture to simmer for 20 minutes, stirring occasionally.

Add in the corn and beans. Stir. Allow to cook for another 10-15 minutes. Stirring occasionally.

To assemble the taco stack up, layer a pile of Fritos on a plate. Top with about 1/4 cup amount of taco mixture. Top with lettuce, cheese, and sour cream. Drizzle hot sauce lightly over the top.

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