Archive for August, 2011

Sweet Potato and Black Bean Enchiladas with Mole Sauce

A few weeks ago, I saw a sweet potato and black bean burrito recipe.   Being a sweet potato lover, the recipe interested me.  I added the idea to the bottom of my mental “recipes to try” list.

Also on my long list of recipes to try, was mole sauce.  Mole sauce has always intrigued me.  Mole sauce is a brown/red sauce that originated in Mexico.  There are many legends about how the sauce was first created.

The most common version of the legend takes place at the Convent of Santa Rosa in Puebla sometime early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, chili peppers, spices, day-old bread nuts and a little chocolate and more. They killed an old turkey they had, cooked it and put the sauce on top; and the archbishop loved it.[3] Wikipedia


Menu Plan Monday – August 15, 2011


Here’s what we are planning for dinner:

Monday Sweet Potato and Black Bean Enchiladas with Mole Sauce

Tuesday – Citrus Honey Chicken, Breaded Zucchini Spears

Wednesday 5 Minute Spaghetti Sauce

Thursday Chicken Fajitas

Friday Beefy Zucchini

Saturday – Pancakes, Sausage and Friut

Sunday – Leftover Buffet

What’s on your menu this week?

This post is part of Menu Plan Monday.

Simple Sides: Refreshing Melon Citrus Salad

This week’s simple side is brought to us by Anne of  Quick and Easy Cheap and Healthy.  As the title implies, Anne regularly shares healthy recipes that don’t require tons of time or money.  Anne has a child with food allergies.  While Quick and Easy Cheap and Healthy is not completely allergen-free, most of them are easily adapted.  I should mention that Anne has a second blog When Food is Dangerous that is top 8 free.

Today at Quick and Easy Cheap and Healthy, Anne shares this Refreshing Melon Citrus Salad.   I love how she takes a humble fruit salad to a new level with coconut milk and toasted coconut.  Here’s what she writes:

I often just chop up whatever fruit is in the fridge into a take-it-or-leave-it conglomeration, but I also like to come up with intentional creations that take into consideration flavors, textures and colors. There are a few such standbys that serve me well, but now and then the urge strikes to try something new and perk up the taste buds with some additional, unexpected flavor.

This was the position I found myself in a couple weeks ago, when I had a strange new melon I had bought at the Farmer’s Market…

You can read the rest of the story and find the recipe for this Refreshing Melon Citrus Salad here.

I hope you are enjoying this simple sides series as much as I am.  In case you missed it, last week Steph at The Cheapskate Cook shared a beautiful Tomato and Basil Bruschetta recipe.  I can’t wait to see what Mary at Barefeet in the Kitchen comes up with next week.  Then it’s my turn!

Menu Plan Monday – August 8, 2011


I picked up ten locally pastured chickens over the weekend.  Next month will be the last month they are availbale in my area.  I will get ten more chickens and that should hold me over until next spring.  My freezer is full!  When I placed my order back in the spring, I had the intention of cooking one chicken per week.  I have somehow gotten out of the habit of doing this.  I am hereby committing to cook one chicken per week from now until I have room in my freezer again!

Here’s what we are planning for dinner:

Monday Mojo Chicken, Sauteed Green Beans from the garden

Tuesday Goosemeat Sandwiches (No, it’s not really goose!)

Wednesday – Chicken Fried Rice

Thursday –  Spaghetti

Friday – Birthday Party!

Saturday Summer Squash and Zucchini Skillet

Sunday – We have a potluck dinner at Bible study. Last week I took Nancy’s Green Beans except I used summer squash and zucchini instead of green beans.  It was a hit!

What’s on your menu this week?

This post is part of Menu Plan Monday.

Grilled Peaches – Just Like Pie!

I have always wanted to try grilled peaches.  When I saw fresh peaches at the store for .69/lb,  I decided it was time to go for it.  I am so glad I did.  

Grilling peaches with sugar on top turns them into something special.  The heat caramelizes the sugar and softens the peaches, turning them into little bowls of  peach pie filling.  The best part is, you don’t have to heat up your house.

Serve them warm with vanilla ice cream and you have an exceptional dessert.  Serve them dolloped with yogurt and granola and you have a brilliant breakfast. 


  • 2 Tbsp Sucanat or Brown Sugar
  • 1/2 tsp Cinnamon
  • 4 Fresh Peaches, washed
  • Grapeseed oil or vegetable oil


  1. Slice peaches in half and remove the pit.
  2. Brush all sides of the peaches with the oil and place in a large bowl.
  3. In a small bowl, combine the sugar and cinnamon. 
  4. Add the sugar mixture to the peaches and gently toss until peaches are coated.
  5. Let sit at room temperature for 20-60 minutes.
  6. Cook cut side down on a hot grill for 5 minutes or until the peach has pretty grill marks.
  7. Turn the peaches over and grill on medium high for 10-15 minutes or until the fruit is tender.  Top with more sugar and cinnamon if desired.

You may also enjoy Honey Sweetened Refrigerator Pickles and Banana Chocolate Chip Muffins.

This post is part of Melt in Your Mouth Mondays, Mouthwatering Monday, Monday Mania, Mangia Monday, Make a Food”e” Friend, Mingle Monday,  Weekend Gourmet Blog Carnival,  Made By You Monday, This Weeks Cravings, My Meatless Mondays, Hearth and Soul Hop, Made From Scratch Tuesday,  Tempt My Tummy Tuesday, Tuesday Night Supper Club, Delectable Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Tasty Tuesdays , Totally Tasty Tuesday, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Domestically Divine, Tackle it Tuesday, {TITUS 2}SDAYS, Delicious Dishes, show me what ya got, Tuesday Time Out Link Up, Gratituesday, Tea Party Tuesday, Handmade Tuesday, Let’s Do Brunch, What’s on the Menu, Made it on Monday, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, What’s Cooking Wednesday, What We’re Eating Wednesday, Show and Tell,  Works for Me Wednesday, This Chick Cooks, Creative Juice, Foodie Wednesday, Healthy 2day, Inspired by You Wednesdays, Let’s Do Brunch, Cast Party Wednesday, Full Plate Thursday, Pennywise Platter Thursday,  Tip Day Thursday, Real Food Weekly, Simple Lives Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday , Recipe Swap Thursday, Frugal Food Thursday, Hookin Up with HoH, Ultimate Recipe Swap, Food Trip Friday, Friday Potluck, Foodie Friday,  Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Finer Things Friday, Friday Food Linky, Friday Flair, Weekend Wrap Up Party, Party Mindie Style My Favorite Things Friday Friday Food Fight, Sweet Tooth Friday, Wellness Weekend

Photo Credit: mccun934

New Printable Coupons: Dole Salad, Mandarin Oranges, Chex, Batteries and More

Here are the latest allergy-friendly printable coupons currently available.  Please be sure to double check the ingredient list for your allergens.

Thanks Passionate Penny Pincher!

Sam’s Club Non-Members Weekend Aug 5-7

I am so excited about this!  This weekend non-members can shop at Sam’s for free!  Last year we gave up our Sam’s club membership for a Costco membership.  I am happy with the decision as Costco seems to have more healthy and allergy friendly products, but there are a few things I just can’t find as cheap as Sam’s.

Here is my shopping list for this weekend:

  • Spices, Spices and more Spices
  • Trash bags
  • Toilet Paper
  • Cocoa Powder

Did you know you can check the price of items online before you go?  Just go to

Thanks for the heads up Greenbacks Gal!

Simple Sides: Tomato & Basil Bruschetta

I am thrilled to announce a new series called Simple Sides.  Every Thursday during the  month of August, some blogger friends and I will be sharing a few of our favorite summer side dishes.

Up first is Steph at The Cheapskate Cook .  Steph’s blog focuses on real food on a budget.  Make sure you read this inspiring series on how she and her husband survived spending only $25/week on whole foods.

This week she is sharing this beautiful Tomato and Basil Bruschetta recipe. 

What a wonderful idea for the tomato bounty in our garden!  Here’s what she says about the recipe:

While our culture tends to equate easy meals as something that comes from a box or is popped in the microwave, I’ve found it isn’t always practical. When you’re trying to eat healthy and super frugally, routinely making up meals based on convenience food literally doesn’t fit the bill…

So true Steph!  These are the other ladies that will be joining in on the fun:

I can’t wait to see what they come up with!

Honey Lemon Refrigerator Pickles (Bread and Butter Style)

Yesterday I confessed my new obsession with cucumbers and shared a healthy version of refrigerator pickles using apple cider vinegar and honey.  You can find that recipe here.  I also shared that I found another refrigerator pickle recipe that was so unique I just had to try it. 

Instead of the traditional vinegar and sugar, the base of this recipe is lemon juice and honey.  Then you add a variety of spices including turmeric and cloves. 

I am no pickle connoisseur, but I would say that these pickles resemble bread and butter pickles with an interesting kick from the clove.  I did a quick search for bread and butter pickle recipes and found that turmeric is pretty standard, cloves appear occasionally and lemon and honey are rare.

I served both pickle recipes to an expert my pregnant sister in law.  She had not had refrigerator pickles before today.  She enjoyed the Honey Sweetened Pickles and could not taste the honey.  When she tried the Honey Lemon Pickles she agreed that they tasted similar to bread and butter pickles with a kick.  She could not identify the kick as cloves.

I have to admit, I don’t like to eat these pickles straight from the jar.  Maybe this is because I don’t really like bread and butter pickles.  But I added them to my hamburger last night and my turkey sandwich today.  I really, really liked what they added to my sandwiches.

Give ’em a try and let me know what you think!

Honey Lemon Refrigerator Pickles

This makes 3 pints so I halved the recipe.


  • 6 cups Cucumbers, sliced
  • 2 cups Onions, sliced
  • 3/4 cup Honey
  • 1 cup Lemon Juice
  • 1/2 tsp Kelp Powder (Don’t have kelp?  You could try 1/4 tsp salt.)
  • 1/2 tsp Mustard Seed
  • 1/2 tsp Celery Seed
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Ground Cloves


  1. Put cucumbers and onions in a large glass bowl.  Add remaining ingredients to a saucepan.  Bring to a boil and cook and stir until honey is dissolved.
  2. Pour the liquid over the vegetables and stir well.  Let the cucumbers cool while keeping them submerged.
  3. Transfer pickles to jars and refrigerate at least 24 hours.
  4. Store in refrigerator.

This recipe came from From Asparagus to Zucchini.

GratiTuesday: Dressage Team USA

Tori is second from the left.

I mentioned last week that we were going to Lexington to support my sister and the USA dressage team at the North American Junior and Young Rider Championship. I bet many of you are wondering exactly what that means.

The NAJYRC is the premier equestrian competition in North America for junior and young riders, age 14-21. Young equestrians vie for team and individual FEI medals in the three Olympic equestrian disciplines of show jumping, dressage, eventing and the FEI World Equestrian Games disciplines of reining and endurance. Many of North America’s best equestrians who now regularly represent their country on Olympic, World Championship and Nations Cup teams got their first taste of international experience at NAJYRC.  (Source)

Six countries competed in an event that one might call the equestrian junior Olympics.  There was a moving opening ceremony in which the teams paraded in carrying flags and banners.  One by one their names were called.

We were in the nosebleed section. See all the countries lined up in the back?

The heat was unbearable.  It was so hot the dress jackets were banned and the riders were ordered to wear their team shirt.

Can you believe I forgot my camera? All I have is this picture from our iphone.

It was no easy decision to postpone college and train full time with hopes of making the team.  In spite of not having a horse for this level of competition, my sister put off all fear of failure and decided to go for her dreams.  This attitude most definitely comes from our Dad.

Tori rocked the scoreboard the first day but she did not do as well the second day. Though she was disapointed, we were and still are very proud of her. One of her coaches wrote on her facebook page “‘Success is a journey, not a destination.’  Stay with the journey, Tori!”  I can’t wait to see what she does next year!

This post is part of GratiTuesday.