Archive for the ‘Foodie Friday’ Category

Foodie Friday is back!

July 22, 2011

Rather than dig through files for photos and recipes I’m going to do it a little different today. Instead today I’m going to share some of the places I find amazing recipes and inspiration :)

Have you ever heard of The Pioneer Woman? If not you must go to her site right now! No seriously, don’t read anymore until you have seen it in all it’s glory. Ree Drummond is a city-girl turned Rancher’s wife that started a blog chronicling her adventures in her new life and it turned into so much more. She has a book and a cookbook out (that I sadly have not picked up yet) and she even has a cooking show coming soon! Shut up right? I was so excited when I heard that after seeing her Throwdown with Bobby Flay last year that I went right to my DVR to record it and I am so disappointed that it can’t plan that far out :( Any way, try out the Tasty Kitchen where both Ree’s and reader recipes are featured and her blog, I promise you won’t be disappointed!

http://thepioneerwoman.com/cooking/2011/05/milky-way-cake/ I think I will have to try this one next because in case you forgot I’m a chocolate addict and it’s making me drool

Saving Dinner by Leanne Ely is a great resource for menu plans, cookbooks and tips and tricks. I was first introduced to her by Flylady, who I may or may not be needing to follow again, through her weekly emails that usually include a great recipe and tips for using seasonal foods or ways to eat healthy for less. I have one of her cookbooks and there are several recipes we cook very often.

Crockpot 365 is a great resource for crockpot cooking. During the summer I try to use my oven as little as possible to keep from heating up the house and the crockpot is a great way to do that. Plus it’s just great to have a quick and easy dinner on nights where we won’t be home until late for whatever reason.

This Lunch Rox is the lovechild of Jamie Schultz, a fellow photographer and mom that makes amazing healthy and creative lunches that are fun for her son to eat at school (and outside). You don’t have to be super health conscious to be inspired by her creativity and could surely take away some great ideas you could modify to fit your family. Not surprisingly she was featured on Jamie Oliver’s Food Revolution blog in June.

Wine and a Spoon is a collaboration of 5 bloggers postingĀ  recipes and sharing stories from their unique perspective. I happen to know one of the bloggers, Elizabeth Newlin, from her previous life working as an editor in tech pubs with my hubby years ago. I enjoy reading whatever she writes whether it’s about food or her crazy misadventures as a realtor and mom to three boys in the East Valley-she has the perfect amount of information, humor and snark LOL. I plan to make the Chicken piccata recipe she posted Thursday soon, even if it’s just for me when the boys go camping, because who can resist something refereed to as “chicken instead of leaves and chalk”? Not me.

Lately my newest source of inspiration is Pinterest. If you aren’t familiar with it it’s like a digital pin board to put all of your interests in one place-like interactive bookmarks. It’s highly addictive and amazing and invitation only (super easy to get one, I may even have a few *wink, wink*). If you are interested in what I’m finding drool-worthy, follow me here!

What are you making lately? I’m always looking for new recipes to try! Oh and guess what? My 4yo with food intolerances may be outgrowing his dairy issues so a whole new world of recipes is reopening to me! We recently tried small amounts of butter and cheese without any noticeable reaction, so fingers crossed I’ll be adding a whole bunch of recipes that I haven’t made in ages!

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I love creating new recipes and this one was born of necessity on a night that needed a quick dinner. I love the combination of lemon and dill, especially on seafood. You could easily change the ingredients to fit whatever you have on hand.

Ingredients:
1 lb. spaghetti noodles (or other pasta shape)
1 lb or so of precooked shrimp (defrost frozen)
1 cup of veggies, seasonal variety (I used peas but you could use tomatoes, asparagus, zucchini, or whatever is in season)
1 tbsp lemon juice
1 tsp dill
1-2 tbsp olive oil or butter
salt & pepper to taste

Directions:
1. Cook noodles according to package directions. Drain and add oil or butter; keep warm.
2. While cooking the noodles, prepare (warm/cook) veggies. Remove tails from shrimp and cut smaller if desired.
3. Combine noodles, veggies, shrimp, and remaining ingredients. Serve warm

Spring Pasta with Shrimp West Valley Photographer

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Not everybody loves tuna casserole (in fact I’m the only one in my house that does), but who doesn’t love a quick easy dish that’s somewhat healthy? This is actually one of my kids’ favorite dishes and the great part is that it’s ingredients most people have on hand. It’s one of my go to dishes when I forget to plan dinner.

Ingredients:
1/2 lb (half a pkg usually) shaped noodles, shells or rotini work well
1 1/2 c veggies, we usually use peas
1 can tuna, drained
1 tbsp olive oil
1/2-1 tsp garlic powder (or 1 small clove pressed garlic)
salt and pepper to taste
parmesan cheese optional

Directions:
1. Cook pasta and veggies according to their directions.
2. Flake tuna with a fork and add to pasta. Add veggies and stir together.
3. Drizzle olive oil over the pasta mixture. Stir to coat lightly. Add a little more if you need to.
4. Mix in the spices to taste. Serve with parmesan cheese over the top if you prefer.

It’s a super easy peasy recipe that’s great for those nights you just don’t feel like making a big meal for the family.

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Continuing from last week’s Mexican food them, here’s a simple recipe to make homemade Spanish rice. This goes great with enchiladas ;)

Ingredients:
1 c brown rice (not instant)
2-3/4 c hot water (or according to package instructions)
6-12 oz tomato sauce
1 small tomato diced (roma sized)
1/3 smaller yellow onion diced
1/2 green bell pepper seeded and diced (optional)
2 tbsp oil
1/4-1/2 tsp ground cumin
salt to taste

Directions:
1. Heat 1 tbsp oil in a sauce pan over medium-low heat. Add rice and stir to coat. Lightly toast rice.
2. Add water and cook until all water is absorbed and rice is fluffy. Stir often (or it will burn and stick to the pan).
3. In a separate pan, heat the remaining oil. Add onions and peppers and cook until onion is translucent and pepper is tender.
4. Add tomato sauce, cumin and salt to taste. Mix in tomato, onion, and pepper. Cook until heated through.

Glendale Portrait Photographer Spanish rice

Glendale Portrait Photographer Spanish rice
See, easy peezy and super yummy!

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I’ve pretty much lived in Arizona my whole life. Being from the Southwest, I really enjoy this side of the border Mexican food. I say that because real Mexican food is actually quite different from what we consider Mexican food. But what you can get here is very different from what you eat in other parts of the country-most are really tamed down and extremely Americanized. I mean do you really think Velveeta cheese and store bought precooked meat are authentic? Authentic Mexican food is really about fresh ingredients and food prepared with love (meaning a long time to cook ;) ). My chicken enchilada recipe won’t take hours but for the most part it is made from fresher ingredients.

Ingredients:
10 burrito-sized tortillas (I do use store bought-the kind that are made daily if possible)
2 16 oz cans enchilada sauce (I prefer green, you can use red. and I’m guessing on the can size :O )
2 large boneless skinless chicken breasts (or 3 smaller ones)
1/4 c water or chicken broth/stock (broth/stock adds more flavor)
1/2 c finely chopped yellow onion (sweeter, you can use whatever you have)
1 clove pressed garlic
1 c shredded cheese (shred it yourself-it’s cheaper and tastes better, we use cheddar you can use your favorite but not Velveeta)
1 6 oz can of sliced black olives (optional)
sour cream

Directions:
1. Put chicken breasts and water/broth in a crockpot. Cook on low for 6-8 hours or on high for 2-4 (I usually throw them in frozen, even if it’s against the directions but it works for me). They are done when they fall apart as you try to take them out.
2. When chicken is done, preheat oven to 350*. Lightly grease a shallow baking dish-13×9 is a good size.
3. Using two forks (or your hands if you can take the heat) shred the chicken. Place in a bowl and mix in 1 can of enchilada sauce, onions, and garlic (and some olives if you like them).
4. One tortilla at a time, put a large spoonful of mixture spread down the middle longways. Don’t overdue it-it has to make enough for all of the tortillas.
5. Time to roll the tortillas! Fold both ends up about 1 inch. Bring one long side over the filling and tuck under the mixture. Roll it up the rest of the way.
6. Place them in one layer (can overlap some) in the baking dish. Pour the second can of enchilada sauce evenly over the rolled up tortillas. Sprinkle shredded cheese over the top.
7. Bake 15-20 minutes until they are turning golden and the cheese is all melted. Top with sour cream and olives if you want.

Serving suggestions: beans (black, pinto, or refried), guacamole, chips and salsa, Spanish rice-super easy to make (check for the recipe next week)
*you can definitely make your own tortillas and enchilada sauce but for the price and time saved I choose to buy these-just get the best tasting sauce and the freshest tortillas*

Surprise Portrait Photography Chicken Enchiladas

Surprise Portrait Photography Chicken Enchiladas

If you have any ideas for future posts please let me know!
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Kayla Renckly Photography Boudoir Pin-up Newborn Maternity Engagement Portrait
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