My Excuse

I have to apologize because my blog was lacking in new posts last week. This is why:


Oh yes, and this is also why:

And that is just Wednesday's batch of jam! My freezer is now full of about a year's worth of lovely strawberry jam. Have you ever tried making strawberry freezer jam? It's easy and it is so delicious. However, the fruit-to-sugar ratio is quite shocking:


Yes, that's 2 cups of mashed strawberries and 4 cups of sugar. Oh, but my goodness is it so yummy. I love a spoon or two of this jam over a scoop of vanilla ice cream. (For my strawberry jam recipe, I just follow the one that comes in the package of Sure-Jell pectin. Click here for recipe)

My reason for this post is to share with you one of my favorite tools. Last year when I was making strawberry jam, I discovered that a grapefruit spoon is perfect for removing the stems from the berries. I used to use a small paring knife, but now this is my weapon of choice. It's simple, dishwasher safe, already in my utensil drawer, and it won't give me a nasty cut if I'm not paying close attention to what I'm doing.

Rocky Road Fudge Pops

In the summertime I like to keep my freezer stocked with Otter Pops for all of the kids that play around our house. When I spotted this recipe for Rocky Road Fudge Pops, I realized that this could be an alternative frozen treat that the kids could also help to make. We made a batch two weeks ago and they were such a big hit that we made another batch a few days ago.


Rocky Road Fudge Pops
original from Taste of Home

1 package (3.4 oz) cook-and-serve chocolate pudding mix
2 1/2 cups milk
1/2 cup marshmallow creme
12 popsicle sticks
12 disposable plastic cups (3 oz each)
optional mix-ins: chopped walnuts, chopped peanuts, mini marshmallows, mini m&ms, miniature semisweet chocolate chips

In a large microwave-safe bowl, combine pudding mix and milk. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cover with plastic wrap (make sure plastic wrap rests directly on the pudding to prevent skin from forming) and cool for 20 minutes, stirring a few times.

Stir marshmallow creme into pudding and set aside. Set out the mix-ins in small bowls.

Have the kids write their initials on their own cups to avoid arguments later.

Let each kid place 2 Tbsp of their choice of mix-ins into their little cups. Then pour in the pudding mixture and have the kids insert the popsicle sticks. (When I make mine I like to put a layer of mix-ins in the bottom, then a layer of pudding, then a few nuts and marshmallows, then fill to the top with pudding.)

Place cups on a tray and freeze. (Our fudge pops weren't ready to eat for about 4 hours.)

Week 62 Menu

Monday - Island burgers & Aloha Coleslaw
Tuesday - Chicken Caesar Club Sandwiches
Wednesday - eat out
Thursday - Green Chile-Chicken Casserole & corn
Friday - leftovers
Saturday - spaghetti & meatballs
Sunday - BBQ Country ribs (crockpot)

Fiesta Rice

Last year I bought a Cooking Light magazine at the grocery store (can I just tell you what a sucker I am for any cooking magazine that is displayed near the check out counters??). I had looked through it, ripped out the recipes that looked promising and then stuffed them into the back of my recipe binder. I recently cleaned my binder out (a yearly event) and discovered this little gem. It's another wonderful summer recipe, and was perfect with our grilled quesadillas.

I didn't make any changes to the recipe (oh, except I used white rice because I didn't have any brown on hand) so I'll just give you all the link instead of re-typing it here. I wouldn't recommend skipping the toasting of the corn to save time. The toasting adds a nice flavor. Also, I served lime wedges on the side so people could add lime juice if they wanted. I loved the lime flavor, but hubby didn't.

Fiesta Rice from Cooking Light magazine

Week 61 Menu

After a very non-inspiring menu from last week, I'm hoping that this week will be an improvement. At least it looks promising, right?


Monday - Grilled quesadillas & fiesta rice
Tuesday - Moroccan Chicken & couscous
Wednesday - tin foil packets (cooked on the grill)
Thursday - Pasta Milano
Friday - eat out
Saturday - leftovers
Sunday - Creamy Rice, Chicken & Spinach Dinner

Week 60 Menu

Where did my week go? Sheesh! It's Friday already, and I'm just now getting around to posting my menu for the week. Instead of posting what my menu was supposed to be, I'll show you what it really was. Can I blame my lack of cooking on my newborn??

Monday - eat out
Tuesday - eat out
Wednesday - yo-yo dinner
Thursday - eat out
Friday - oriental chicken wraps
Saturday - grilled steak & corn on the bob**
Sunday - beef stew

**one night for dinner a few years go (when my son was 3) we had both corn on the cob and kabobs. He kept getting them confused and combining the words into one. Ever since, we call it "corn on the bob."

Chicken With Ginger

Monday's dinner this week was a recipe I saw on a great PBS show called Everyday Food. The recipe was Chicken with Ginger and if I had to rate it, I would give it 4 stars out of 5. Here's why: I appreciate the simplicity of the recipe and I love ginger. The meal was quick to prepare - I would say that cutting the ginger into little matchsticks took the longest amount of time and that wasn't even that long.




Both my husband and I loved the flavors of this dish. The ginger was a little too strong for my son, so I fished out some chicken and served it over noodles (leaving even more tasty ginger for me!) So why did I give this recipe only 4 stars? I felt it could use a few other vegetables. Next time I would add maybe some carrots and pea pods for color and variety.


Okay, so I just re-read the stuff I typed above and I feel I need to give a bit more info about the Everyday Food tv show. I realize I called it "great" in my opening paragraph. I do tivo the show every week, and I've found a few recipe gems from them. However, the show makes me unbearably sleepy. Is it because it's a PBS show? Not sure. The chefs are so calm and relaxed compared to some of the food network chefs. I just felt I had to warn you - do not drive or operate heavy machinery while under the influence of Everyday Food.