Birthday Party

171. Happy Birthday to Maggie! My baby turned 12 and we celebrated with a "Glam-a-Pajama" Party. Maggie got the idea from an American Girl Magazine feature. She made cute little thank you notes for each of her guests. And a paper chain banner.

We decorated in the "Amy Atlas" styling...but on a budget.

Homemade chocolate and vanilla cupcakes

Gift bags with cute American Girl stickers.

Creamsicle smoothies...and munchies & pizza.

The girls decorated flip-flops with fur and had fun with a "Crazy Hair Makeover".

"If we could be twice young and twice old we could correct all our mistakes."

~ Euripides

Poached Eggs

170. The classic poached egg is a beautiful thing. Growing up my mother would make us small poached eggs in her little aluminum pot.

I always loved to have one of these little eggs...there was something special about it.

I saw this little poacher in the back of my closet the other day and decided to make a poached egg.

Very satisfying!

"I am trying here to prevent anyone saying the really foolish thing that people often say about Him: 'I'm ready to accept Jesus as a great moral teacher, but I don't accept His claim to be God.' That is the one thing we must not say. A man who was merely a man and said the sort of things Jesus said would not be a great moral teacher. He would either be a lunatic -- on the level with the man who says he is a poached egg -- or else he would be the Devil of Hell. You must make your choice. Either this man was, and is, the Son of God: or else a madman or something worse. You can shut Him up for a fool, you can spit at Him and kill Him as a demon; or you can fall at His feet and call Him Lord and God. But let us not come with any patronizing nonsense about His being a great human teacher. He has not left that open to us. He did not intend to."

~ Mere Christianity C.S. Lewis

Chicken Enchilada Pizza

169. Do you have any Pampered Chef products? Or should I ask, have you ever been to a Pampered Chef party? The best part is that you can sample delicious foods that you prepare with Pampered Chef products. And you just need E-V-E-R-Y-T-H-I-N-G they are selling!!

One of The best Pampered Chef items is the Stoneware Large Bar Pan .

I purchased my pan about 7 years ago and have used it over and over and over. This is a super great product. I love to make my deep dish pizza in this pan and it is wonderful for just about anything.

While speaking with a local Consultant Tara, I spotted a recipe on her Pampered Chef Facebook page for Chicken Enchilada Pizza. I didn't have much time to make dinner tonight and thought this would be a delicious, quick and very easy dinner. I dropped by Trader Joes *love* and picked up "Ready to Bake Pizza Dough", Fresh Cilantro, and fresh cooked, chunk chicken. I picked from my garden two handfuls of cherry tomatoes and two hot cherry peppers. These peppers were so hot, and I forgot to wear gloves when cutting them...my fingers are still burning today. You are going to love this recipe...it was ready in 40 minutes. I served a tossed salad and garlic hummus and chips on the side. The comments at dinner where..."This is really, really good! Oooo, What is this? Where did you get this recipe? Delicious...can I have another piece?" *score*

Chicken Enchilada Pizza

Ingredients:

1 pkg (13.8 oz/283 g) refrigerated pizza crust, or my homemade pizza crust recipe here

1⁄2 medium onion

1 jalapeño pepper, or hot cherry pepper

8 oz (250 g) Mozzarella, Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided

2 cups (500 mL) diced cooked chicken breasts

1⁄2 cup (125 mL) mild green taco sauce or tomato salsa

3 garlic cloves, pressed

1⁄2 cup (125 mL) grape tomatoes

1⁄2 cup (125 mL) loosely packed fresh cilantro

1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.

2. Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1⁄2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®.

3. Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.

4. Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 6 servings

U.S. Nutrients per serving (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g

Cook’s Tips: For a less spicy version, seed the jalapeño pepper before chopping. Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired. If desired, 1⁄4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce

You are going to love this recipe...it was a surprising delight!

You can find more recipes on line here or even search for a Consultant in your area and book a party right NOW!!!! Oh, and, you have to get the bar pan! *wink* you won't be disappointed.

“The only time to eat diet food is while you're waiting for the steak to cook”

~Julia Child

Chocolaty Chocolate Chip Cookie

168. If it's chocolate you are craving...this is the fix! "Chocolaty Chocolate Chip Cookies".

Chocolaty Chocolate Chip Cookies

2 sticks unsalted butter, room temperature

3/4 cups sugar

3/4 cups brown sugar

1 tsp vanilla

2 eggs

2 1/2 cups flour

1/2 cup cocoa powder

1 tsp baking soda

1 tsp kosher salt

1 cup chopped pecans

1 1/2 cup semi sweet chocolate chips

Cream together butter and sugars till light in color. Add vanilla and eggs. Add flour, cocoa powder, baking soda, salt and mix till incorporated.

Add pecans and chocolate chips and stir in with a wooden spoon.

Drop by spoonful onto parchment paper on a cookie sheet. Bake 350 degrees for 10 to 13 minutes. Less time for smaller cookies.

No need to store these babies in a container...they will be gone in less than 24 hours!

Firm on the edges and moist inside.

So chocolaty and delicious!

"The 12-step chocoholics program:
NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE!"
~Terry Moore

"Man cannot live on chocolate alone; but woman sure can."

~Anonymous

Shrimp Tacos

167. Do you ever have a craving for something...so much so, you can taste it in your mind? My craving was for shrimp...cocktail sauce and tacos. MMMMmmmm! This recipe was fantastic so I just have to share it with you. It is my rendition of Shrimp Tacos.

There are many recipes out there for Shrimp Tacos and every one is just as different as the persons who make them.

My Baking Addiction's Blog has a fantastic recipe for Chipotle Lime Soft Tacos.

Food Network's Recipe looks yummy as well.

Shrimp Tacos

2 lbs shrimp, cleaned, deveined, tales removed

1/4 cup of olive oil

2 cloves garlic, crushed, minced

1/2 tsp chili powder

TABASCO^® brand Green Jalapeño Pepper Sauce

salt and pepper

lime/quartered

spicy grilling salt, your choice

Place the shrimp on grilling skewers or bamboo kabob sticks. Brush oil over the shrimp. Sprinkle the garlic, chili powder, salt, pepper and grilling salt over the shrimp. Then shake the Tabasco over each side of the shrimp. Squeeze the lime over the shrimp.

Place on a hot grill for several minutes on each side.

Transfer to serving plate.

Serve with soft tortillas or hard corn taco shells.

shredded lettuce

chopped tomato

cocktail sauce

tartar sauce (recipe follows)

lemon/lime quarters

• Tartar Sauce
• 
  
• 1 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped shallot
• 1 tablespoon sweet relish
• 2 tablespoons chopped cilantro
• 2 teaspoons fresh lemon or lime juice
• 1 teaspoon whole-grain or coarse-grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Serve rice on the side and enjoy!

"Do not overcook this dish.

Most seafoods...should be simply threatened with heat and then celebrated with joy."
~Jeff Smith (The Frugal Gourmet)