laborofwonder

Where Whine Meets Wine

Simple and Impressive


For a fantastic dinner, first you start with…

One very delicious margarita.

Next you get the main course going…

Yes, it did taste as good as it looks!

1 whole chicken (3 1/2 to 4 lb)

2 tbs butter, melted

1 tsp salt

1/2 tsp garlic powder

1 tsp ground ginger

1/2 tsp pepper

1 tsp brown sugar

2 tbs soy sauce

1 tbs worcestershire sauce

2 tbs orange muscat wine (you can use 2 tbs frozen orange juice concentrate, thawed)

1. Heat oven to 375. Brush whole chicken with butter; sprinkle with salt, garlic powder, pepper, and half of the ginger (1/2 tsp). Place chicken in shallow roasting pan. 2. Roast chicken uncovered for 30 minutes. Meanwhile, in a small bowl, mix the other half of the ginger (1/2 tsp), brown sugar, soy sauce, worchestershire sauce, and the orange wine. (Don’t forget a sip for yourself, you know, just taste testing.) 3. Remove chicken from oven. Brush mixture over chicken. 4. Return to oven; roast uncovered 20 minutes. Brush remaining mixture over chicken and squash; cover loosely with foil, and roast 30 minutes longer. (Until thermometer reads 180 and legs move easily when lifted or twisted.)

While the main course is going, you get some sides together:

Really yummy ears of corn.

And…

Watermelon, Cantaloupe, and Strawberries. Served with an incredibly delicious cream cheese fruit dip.

And it was fantastic! We’d had so many grey days that I need a meal to make me feel like it was summer- and this did the trick! And I loved it so much that I’ve decided not to wait until Thursday to share it!

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Monkey Bread Madness


Do to my love of all things Pinterest, I have an ever growing list of foods I want to make. Well, after looking through my fridge, I decided on pizza… and then I remembered this. Monkey breadish pizza. (Seriously, the pictures are so good it’s no wonder they’re on pinterest for the rest of us to drool over!)

Looks fantastic, right? Photo Credit: Confections of a Foodie Bride. (You can go there for the original recipe too.)

In the morning, Big E had called one of his uncles asking him if he could come over and play. So just as I was gathering up things for dinner making, I got a phone call asking if I’d mind some visitors for dinner time. And we were so happy they could join us.

photo credit: Biggest E

I will admit that this took a little longer to make than I originally expected. With some organization -or an extra pair of hands- it could be done a lot more seamlessly. Overall, I did find this a great way to use up some leftovers! The original recipe used cubes of mozzarella, and pepperoni. I had neither. I did have shredded mozzerella, bacon, and chicken… all just sitting in my fridge, begging to be used before they went bad.

First things first, though… the pizza dough.

  • 2/3 cup brown rice flour
  • 2/3 cup white rice flour
  • 1 1/3 cup tapioca flour
  • 2 tsp fine sea salt
  • 2 tsp baking powder
  • 2 tsp xantham gum
  • 2 cup water
  • 2 tbs extra-virgin olive oil
  • 2 tsp cider vinegar

Combine the flours, salt, baking powder, and xantham gum in a large bowl. In another bowl, blend the water, olive oil, and vinegar and whisk to mix. Pour the liquid ingredients of the flour mixture. Stir hard, briefly, to make a smooth, soft batter. Occasionally, I have to add a little more flour to get the batter so that it holds it’s shape. If more flour is necessary, I use tapioca flour, and add it in a tbs at a time.

Step Two

  • 4 tbs butter
  • 2 cloves garlic, finely chopped
  • 6 oz mozzarella cheese
  • 1 cup shredded/chopped chicken
  • 1/4-1/2 package bacon
  • 3 cups marinara sauce, for dipping

Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit. Lightly brush the inside of a bundt pan  with garlic butter. Pull off large marble-sized balls of dough and flatten- trying to stay consistent with the size. Top with a sprinkling of mozzarella cheese (I used shredded but you could certainly use cubes. Might be easier to seal with cubes instead of shredded.), chicken, and bacon. Wrap the dough around the toppings, pinching well to seal. Very lightly brush the pizza ball with garlic butter and place into the bundt pan. Repeat until all of the dough is used. Cover and let sit for 30 minutes, while preheating the oven to 400 degrees. Bake for 30-40 minutes, until the top is very brown. Remove from the oven and let sit for 10 minutes. Turn out onto a platter and serve with warmed marinara sauce for dipping.

Not a terrific picture, but you get the idea.

These were so good… super filled. And they went fast.

Ok, so I have a confession- the photos, and story, are actually from December… but for some reason I never posted. So, today seemed like perfect day to get back in the foodie saddle! Because a)it’s cold and grey out today, which makes me think about warm, yummy food. And b) my 3 little ones are all cuddled in a blanket together on the couch. Their being so sweet I’m a little worried they’re plotting something. Seriously, they’re all snuggled in, sharing a blanket and pillow. Giving each other hugs and occasional kisses on each others’ cheeks. So I’m going to be spending time soaking all this sweetness in.)

*I just wanted to add that I made this recipe again tonight and it was even better than I remembered. Biggest and Miss helped me, and I’m not sure if they added more water/oil or what, but I did end up adding about a full cup extra of GF all-purpose flour before I could actually get it to be the consistency I needed. But they weren’t too dense or too floury or anything. They were perfect. That said… after hubby helped himself to them right out of the pan (hence no new, great photos), I discovered the bottom layer ones were not cooked through all the way- they were still a little doughy, so I threw them in for about 5 more minutes. I just didn’t want anyone trying this out and feel like I sold ’em a bag of worms! (Because that would be just gross)

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Cream Cheese Delight


Hubbyman was home early today, and since I stayed up late and got caught up on household things…today I could do what I want. Relatively. We played games, we cuddled, we read books. And then they requested “girl cheese” (grilled cheese) and toast with cinnamon.  It’s been months since I’ve made bread and so I decided today was the day for it! I used a recipe I found on Our Best Bites last August. (I blogged about it, but it went largely unnoticed.) They’re still rising, but I can tell you they’re going to be equally as fabulous this time!

I turned the rolls into bread…and it was fabulous!

Last time I made the frosting pink for Miss E since lots of times she gets left when it comes to deserts. This time I couldn’t bear to let the “filling” go to waste (since I’d forgotten to halve it, due to not making a full batch), but I still wanted it to be kind of glazed (versus frosted) so I added a good amount of milk, and then a little powdered sugar. Which also helped it to be not quite so rich since it already had the rich filling.) Perfect. Delicious. Even better than the first time around!

If you want to try them, go here for the full recipe! Or go to my link for my version of them (their recipe makes them rolls- I turned them into bread and used the extra dough to make a few of the cream cheese delights. Just enough to enjoy without them going bad as lots of desserts do in our home.) Oh, and the recipes are easy and other than the time for letting them rise, they take hardly any time!

I know, I normally (ie. when I remember) do recipes on Thursdays, but I decided these were too yummy to wait! That and my *&$#% keyboard has yet to be replaced.)

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Simply Organized


Ok, so this isn’t a foodie post (sorry!) and I do promise to do more of those. Especially as summer comes around! But today was grey and rainy. Which left me with kids jumping off furniture and onto each other.  So we sat down with puzzles. If you have kids, they have puzzles. Ours have 14 of them.

Maybe that doesn’t sound like a huge number, but when you think of it in terms of how many individual puzzle pieces you’re left with- it’s a lot. And when they all get dumped out all over the place, it can be downright overwhelming.

I once blogged about it, but there were no pictures, and not a lot of description, and since we’ve spent the afternoon doing puzzles, I decided to share with you my puzzling system!

Take a puzzle: the board and the pieces.

Turn them all over and write a coordinating number (or letter) on the back!

Boxes get destroyed quickly, so I put them in zip-locks, marked with the corresponding number!

This is awesome on many fronts! First of all, it’s no longer a huge headache to figure out which puzzle goes with what board, or puzzle pieces. And hello, number recognition!? My kids can (5, 3, and 20 months) can look at the back of the puzzle piece and find the bag with the corresponding marking. Teaching, cleaning, organization all in one? You know I love that!

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Kidtastic!


Ok, so some of you may remember this year’s Christmas cookies, or my first Gluten Free Christmas cookie experiment. Thankfully there were only a couple of batches that went to the birds (literally). If you are gluten free, then you know sometimes cooking gluten free is a bit of an experiment. Especially if you’re like me and tend to make up your own recipes. Thankfully, in the last year, there’s only been one meal that I would consider inedible. And hubbyman still ate it. After the first cookie flop and my heart sinking to my toes (it’s a yearly tradition that I have done since being a little girl.). I mean like real disappointment. Not only are Christmas sugar cookies a tradition, but the kids and I love to make them during other times of the year. Dinosaurs and trains are not just for Christmas! So I needed to figure out how to make them work! I opened a million and two windows of baking gluten free tips and read and read and read… and picked a couple things and decided to go from there. Thankfully, the next batch turned out perfect. I’m not sure what exactly made them go from flop to perfection, but I am so glad they did! So, if you’ve been looking for a fun cooking expedition to go on with your kids- this is it my friends! If your household does wheat/gluten then by all means use any old sugar cookie recipe! If you’ve been looking for a good gluten free recipe- here you go!

trains, turtles, strawberries, bears, snowflakes... there were some actual Christmasy ones in there too

Ok, let me preface this by saying that these do take up some time, say an afternoon, or an evening. That said, they are not difficult to make. Really, the kids have so much fun with the cut outs and decorating… we made three batches this year!

my sous chefs!

SUGAR COOKIES

1 1/2 cups powdered sugar

1 cup butter, softened

1 tsp vanilla

1/2 tsp almond extract

1 large egg

2 1/2 cups all-purpose gluten free flour

1/2 cup tapioca flour

1 tsp baking soda

1 tsp cream of tartar

  • Beat powdered sugar, butter, vanilla, almond, and the egg. (With an electric mixer or by hand) And then stir in the remaining ingredients. Cover and refrigerate for at least 2 hours. I wrapped it in saran wrap and put it in the freezer for an hour. I put away all the ingredients and did kitchen clean up, by the time I was done and the oven was hot, it’d been an hour!
  • Heat oven to 375. Lightly grease cookie sheet. (I used a spray)
  • Divide dough into sections. I just grabbed a size that looked like a snowball to me (apparently I really am a northern girl). I kept the rest of the dough in the freezer. Roll out until the dough is about 1/4 inch thick, on a lightly floured surface. And then cookie cutter time! Sprinkle with granulated sugar or leave plain to frost and decorate!
  • Bake 7 minutes, or until edges are light brown. Remove from cookie sheet to wire rack to cool. (They must cool before frosting!)
  • Repeat!

Note: It really seemed to make a difference that I kept the dough in the freezer in between batches. Especially after being rolled out and cut, the dough then gets really soft and squishy and you don’t want the flat sheets of flop that I made- so keep ’em cold!

soooo many cookies

 

If you’re needing a frosting recipe, all I do is take about a cup of powdered sugar and add one tablespoon of milk. (That was really technical, I know.) Mix. Add more powdered sugar if it’s too runny and more milk if it’s too thick. You can always add food coloring as well. And then decorate with sprinkles or whatever your heart desires- before the frosting sets!

*Sorry the pictures are not terrific… my lens was dirty and I didn’t know until it was too late! Hubbyman cleaned it, so here’s hoping for some better pictures in 2012!

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Simply Delicious


Now if you’re anything like my husband, you may be a little bit afraid of things (foods) you haven’t tried. Especially if you’re a visual person. I completely understand how the way something looks can totally throw you off, but how many times have you judged a person, a store, or a book by the way they looked only to find yourself completely surprised? This is especially applicable to vegetables.

Anyways, so I have been stocking up on veggies (the ones that are hard -or non existent- to come by during the winter) and cubing, pureeing, and freezing them! Last week I got a bunch of different squashes, along with some brussel sprouts (they are so good for you!). Now I love squash and hubby merely accepts them as good for him, but I finally found a meal chock full of veggies that my family loved and ate!!! I should really word it to say that I finally found a meal chock full of veggies that HUBBYMAN will not just eat because it’s good for him, but because he likes the way it tastes! (my kids already love vegetables, their favorites being spinach and broccoli.)

Now for the meal! It wasn’t totally meatless this time (I was trying to warm my hubby up to the idea of brussel sprouts, which he adamantly claim to dislike), but it had little meat, and we’ve since had it without. I took one spaghetti squash and about a l-2 lbs of brussel sprouts and made a delicious dinner!!

That’s right.. the way I convinced my family they loved brussel sprouts after all, is by using bacon! Want to convince your family (and maybe yourself too) to eat brussel sprouts? Try it this way!

What you’ll need:

Brussel Sprouts

3 strips of bacon

Olive Oil

Salt

Pepper

Preheat your oven to 350. Cut the brussel sprouts in half and throw in a pan (the recipes all call to throw them in a bowl for this step, but really it’s not necessary and just adds extra dishes). Drizzle with olive oil (over all of it!!), sprinkle on the salt (more than you think is necessary, like it’s popcorn of french fries!) and some pepper. I added some Lowry’s seasoning salt, because I know that’s a flavor my hubby likes. Stir in up, toss it, coat it! Make sure they’re all well-coated in the olive oil. Then make sure the halves are all faced down. I only used 3 pieces of bacon because eventually I’d like this to be eaten without! But you can use more or less (it’s good even without!). Anyhow, I just cut the bacon into  small pieces and layered in randomly through the sprouts.

Put it in the oven for about 20 minutes. Stir/shake every five minutes after until they’re nice and crispy, browning but burnt! Mine took about 30-35 minutes total They’ll be a little crunchy, but trust me, this is a good thing!

I actually did this part before the sprouts… I took one large spaghetti squash and cooked it until soft. (you can do this a variety of ways from crock pot, to oven, to microwave. I used the oven- it takes about an hour, but all you have to do before hand it wash it, cut it open, scoop out the seeds and stick it in. So you can have it cooking well ahead of time.) While the brusell sprouts were a’cookin’ I threw some olive oil in a skillet, threw in some peas (my kids -and I- love peas), some chopped spinach, a little bit of chopped garlic cloves, and just a little onion and sauteed. Next I added the spaghetti squash.

All you have to do is take a fork to the squash and it comes out all stringy and spaghetti noodley like (hence the name). I only used one half- the other half I scooped out and froze for a quick, easy, gluten free spaghetti night!!) I sauteed, then threw in my homemade spaghetti sauce! Hubbyman likes spaghetti to have a good amount of sauce so I used a whole jar! I added a small amount of pepper, seasoning salt, and basil. Stirred it all up, and voila! It was delicious! And best of all, you could really throw in whatever veggie you like best!

I also made a super yummy fruit salad! Yum! This was a delicious, healthy meal that my whole family loved!! And those brussel sprouts? Hubby and kids ate them like candy! MissE declared them, Really nummy!

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Lasagna Cupcakes!


I almost posted a recipe for my quiche, but it’s not exactly perfect. And I’d really rather not share it with you until I can come up with the exact way I’d like to share it with my family. If it’s not how I want it to be for my family, why would I let you test out a version that’s less than? Don’t get me wrong, it is sooo yummy. But I just need to have better ratios for the crust to eggs. I am excited to figure it out and share it with you! It met rave reviews from hubbyman and my daughter- so it will be coming to you soon! In the meantime, since I combined my Wednesday and Thursday dinner plans (spinach and mushroom quiche and pumpkin waffles) into one meal, tonight when I was thinking about what to have for dinner, I felt at a loss. I’ve been craving lasagna and so I decided to try something new. Now to make gluten free noodles, I have 2 recipes. One is in a recipe book and the other is one on a post it note, attached to the recipe books version. I lost my post it note! I have no idea if I found it somewhere online or if I made it up! I was so disappointed, and I didn’t have 2 of the necessary 4 flours (that’s right, four!) to make the noodles from scratch. So I decided on lasagna cupcakes. I’d made a new pizza crust a week or two ago, and I decided to try that as the noodles. So it’s not quite a noodle, and that did throw my husband off a little, but it was still good. And he if I’d of thrown in the elbow noodles I’d made for the kids (I was not sure how it would turn out, so for the first time in my cooking career, I made a back up meal) that it would have been perfect. When making these in the past, I cook lasagna noodles (for those of you lucky wheat eaters, you can use your normal lasagna noodles, for those of you who cannot, can make them -that’s right make them- from the noodle recipe I posted in this post here. Hey wait a minute! There’s my long lost pasta recipe! Whew!)

It’s really very, very simple. I like to use my large muffin pan for this. I spray it and then put in cooked noodles in an x pattern (start with 2 and you can add a 3rd if 2 doesn’t cover the base). Then I add the layers- Parmesan, mozzarella, ricotta cheese, and sauce (with or without browned hamburger meat). I only use a couple tbs per layer. Just enough to cover. Top with the parm and mozz. Then fold the noodles that are hanging out over the top (so it’s basically enclosed). Bake at 375 for 25 minutes, or until cheese is brown and sauce is bubbling. If you want to make it just the way I did, you can either throw in some noodles or not, and make the crust I made from this cookbook.)

How I made my crust:

1 1/2 cups almond flour, 1/4 tsp sea salt, 1/4 tsp baking soda, 1 egg, 1 tbs grape seed extract

Mix egg and grape seed extract and add to dry ingredients. I sprayed my tins with olive oil (I’m not sure it’s necessary, but I figured it was better than finding out the crust was impossible to get out of the tin) and then press dough into each muffin mold. I didn’t make it very thick, but didn’t want it to be thin enough to see through either as I wanted it to hold its form. So about 1/4ish inch thick (I know, I’m so precise- sorry!).

Bake at 350 for 10 minutes.

Spoon filling in. (you can do it in layers or mix it all together… either way would be delicious!)

Bake at 375 for 20 minutes, or until cheese browns and sauce is bubbling.

It is delicious with noodles, and with the crust! It’s more like a lasagna pie with the crust, but it was still delicious! Unfortunately, I left my camera at my parents’ and so my only picture (I really am very sad about this, because it just looked so pretty every step of the way) is from my camera. Next time I will well document my steps!

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Simply Impressive


Ok, I have a confession to make…while I don’t normally loooove lots of fried food, there is one thing I’m addicted to. (Or at least one that I’m willing to admit to!)  Onion rings. A week or two ago, hubbyman came home from a boys’ night out and was famished, so we looked through the cupboards and the fridge, deciding what to make. Then he looked at me with those blue puppy-dog eyes and asked that I make him some breaded chicken and onion rings… thankfully, he was willing to help! I made them again last Friday because they were just that good!! In fact, last week hubbyman dubbed them “the best he’d ever had.” And those are big words from him! I even bought some more huuuuge onions this week so that I could make them again! I’m also thinking mozzerella sticks… but all this fryin’ just seems not so healthy. But when paired with the fact that we normally don’t eat it very often and the rest of what we normally eat is really healthy… I’ve decided I’m not going to feel guilty about it! I will warn you… they’re so good they’re definitely habit forming! I may look into a way to bake them instead of fry them, so they’re a little healthier. But I just love the flavor and taste and crunch!

I’ve tried many different things to make batter to fry in, but so far, this has been the best, I think. It’s really pretty hard to make a bad batter though (in my opinion)… so if you interchange a different flour, it’ll probably turn out fine.  Just keep in mind that different flours (like almond meal) may brown faster or slower than all-purpose, so just keep an eye on it.

Ingredients:

  • 2 lg sweet onions
  • 1 1/4 cup all-purpose flour (I used GF)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 cup milk, as needed (my first batch i needed the full cup, the 2nd I didn’t. Pour in by 1/4 cup)
  • Seasoned salt to taste (I used Lowry’s)
  • 1/4 tsp pepper
  • 1 qt. oil for frying, or as needed (I used half veg/half olive)
Heat oil to about 350 degrees. Cut the onions into strips/rings about 1/2 inch thick, and set aside. In a bowl, mix together the flour, baking powder, and salt. Next, coat the onion slices in the flour mixture. Whisk the egg and milk into the flour mixture. Dip the floured rings into the batter to coat. Set on wire rack (I used a cookie rack with a cookie sheet underneath for easy clean up) until batter stops dripping.

Deep fry, a few at a time, for about 3 minutes, or until golden brown. Remove and place on paper towels to drain. Season with seasoning salt and serve!! Yum! And then to make the breaded chicken I did the same process, exactly the same, with the exception of cooking/frying it for about 3-3 1/2 minutes. (Make sure to cut one at the widest to make sure it’s done! If not, add more time to your batches, if it’s done, continue on!) They were sooo, sooo yummy. When I make these, I normally make enough of them to freeze half, but my children ate soooo many of them, there was enough for next day leftovers, but that was it! Did I mention that next time I want to try making mozzarella sticks?? (I’d use the same recipe!) They are a favorite of mine! Friday’s are kind of our make something super yummy night and I look forward to it every week! And I have a great idea for tomorrow….and I’ve already bought the onions!

I like this one, because one of the chicken pieces looks like a peace sign!

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Simply Irresistable!


This is so, so yummy (and so, so simple)… and those that know me that this time of year is a busy time in my kitchen. Salsa making and canning will occur and end shortly and then the fall season will start. Which brings apples galore! My grandparents have an apple orchard and lots of friends with apple orchards. Which for me, equals- I get lots of apples! I make (and can) applesauce, apple butter, and send hubbyman to work with countless batches of one of my personal favorite treats- apple crisp! It’s actually one of the few desserts that I can make a whole pan of and not have to throw any out! (We’re just not big dessert eaters, hubbyman and I.) Plus, this is one dish that always says home to me. And have always made it no matter where we lived!

My brother and his new bride have apple trees in their new yard and my dad brought back a bun was thoughtful enough to share them with me! There was exactly enough for each of the kids to help themselves to one and for me to make a (7×7) pan! I know what I will be having for breakfast the next couple of days! The recipe is so simple, truly! For a 7×7 pan this is what I used: 6-8 small to medium apples (peeled and sliced in wedges- uniform size is best so they all cook the same) Drizzle cut apples with splash of lemon juice 1/4 cup of sugar 1/2 cup apple juice (you can use water and it will still taste good!)

Next (this is the topping) you will combine 1 cup of flour (you can also use oats. I used too many oats/not enough flour… I think a 3/4 c flour to 1/4 c oats would be a better consistency than my half and half- but it still tasted good.), a cup of butter (2 sticks), and 1/3 cup of sugar in a small bowl. I usually start with the butter and soften (not melt!) and then “cut” the butter into the flour/sugar, (Which means I take a knife and fork and act like I’m literally cutting it) until it’s in about pea size balls. I love the topping so I make sure that it covers the whole thing. Top it off with cinnamon and bake at 375 for 35 minutes. And voila! You have an amazing dessert! Serve it hot and top with vanilla ice cream (especially if you’re trying to impress someone!) or cold with a dollop of cool whip! Yum!

 

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Impressively Simple


This week has been caarraaayyyzzzzyyyy! Sunday we had Miss E’s 3rd birthday party! Filled with little girls, family, and friends, and one totally overwhelmed-with-being-surrounded-by-girls Big E. I’d call the day a success. Monday I was just relaxing and letting the kids enjoy just some peace and quiet after the week of preparing for the party, along with the party itself, when I received a call from my grandmother about my mother. So, my sweet and supportive hubbyman came home and stayed with ALL of our children (and even did some cleaning!) while I picked up one of my brothers, picked up my dad from the airport, and then spent the rest of the day at the hospital with my siblings and parents while my mom underwent an angiogram (we thought an angioplasty was likely, but happy surprise- it wasn’t necessary!). By the time I woke up on Tuesday (after a late night decompressing all my feelings about the day and my feelings over my mom’s mortality) feeling: blah. More than blah, I’d been battling my allergies for over a week, and was feeling run down, headachey (I’ve had several migraines this past week), and like crawling in bed for the next few days. We also had company coming and by the time I felt really miserable, we had only an hour before their arrival. So I took some Ibuprofen and that relieved my headache and the achy-ness enough that I was able to enjoy our evening. (Hurray for another couple with kids! And they have a boy Big E’s age and a girl Miss E’s age!! And Miss E actually climbed out of my lap and played with the kids- the whole time! This is a HUGE development in the land of Miss E, as she is usually painfully shy.) After another late night, though, I was totally spent and felt completely miserable on Wednesday. (Boo!) And we ran out of kleenex before my first cup of coffee. In fact, I felt so crappy that I didn’t even care if I got to the cup of coffee!! (*collective gasp*  know, right?!) I did throw the kids in the stroller for a trip to the grocery store for the makings of my “feel better meal” and kleenex. It was painful. And I got home, only to realize that I had forgotten to get kleenex. I almost cried. Anyhow,  I spent the next couple hours cuddled up on the couch while the kids played around me.

If you’re wondering why this doesn’t feel like a recipe post… well, you’re right. Kind of. Where I’m going with this was that afterwards, I made the meal that I tend to make if I’m not feeling the greatest (or if I’m just in need of a little comfort). Most people think chicken noodle when they’re under the weather. And if I’m really sick, I would probably agree. But if you’re just under the weather enough that you’re not up to your normal self, without being worthy of a dr visit… this is my go to meal. This says comfort to me. I made tomato basil soup. I love to top it off (once it’s in my dish) with a little shredded cheese and some “croutons” (or gluten free protons as the bag calls them- I got a bunch from my in laws, nacho chili cheese, and they went perfectly!). Along with, of course, grilled cheese. If I’m just feeling a little down, I may add chicken, or some spinach, or do a specialty cheese (or even better- a spicy cheese!). But because I’m not feeling up to snuff, just generic, plain, old grilled cheese. My kids thought this was the best meal ever, and hubby didn’t seem to complain either! Win-win! So today’s impressively simple recipe is just that, it’s impressive in the fact that it never fails to make me feel better, if even momentarily.

Maybe you’re not sick, but you’ve had a long, stressful day… so go ahead and make whatever feels best to you! And I would love to know what your “pick me up” meal of choice is!

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