Flavor of the Week: Bone Broth

"I don't get sick" 

This is what I tell myself when everyone is getting sick.  

In addition to combating the latest cold outbreak with sheer will-power, I've started drinking bone broth and trying to include it in my cooking so that the entire family can reap the benefits as well.

Chicken soup inhibits neutrophil chemotaxis in vitro, or as our parents said "it is good for the soul".

Who knew right?

There is a lot of info online about how to make it, the benefits and where to buy it.    

For the fam I've been cooking rice in it and adding it to pasta sauce (sneaky!) and for me I've been drinking it warm with some salt. 

It's not quite my morning latte, but hey, no one ever said lattes are good for the soul.

Stay healthy!
~D & H


        

Deja Food: Grocery List & Recipes for Two Chorizo Dinners

The goal of this "deja food" is to save time by preparing the meat once then using it twice, and to save money by ensuring that the food you buy is used.  

Also, the second dinner is a one dish meal...YAASSS! 

On the Menu:
Chorizo Burgers
Deconstructed Stuffed Bell Peppers

I have to say, I'm not proud of calling one of these dinners "deconstructed", it is a little too hipster for me, seriously I might be one morning away from making avocado toast.  In my defense, this dinner did evolve from trying to make the difficult-to-eat-but-delicious stuffed bell pepper easier to eat (dare I call my variation the stuff-able bell pepper?).  If you have a less pretentious sounding name, throw it at me, I'd love to hear it! 

For now, I guess I'll call it deconstructed.    
    
Grocery List:

• 2 pounds of hamburger 
• 1 package of bacon
• 1 package of chorizo
• 1 cup of white rice
• 2 avocados 
• 1 bell pepper
• parmesan and romano cheese blend
• caldo de tomate (tomato bouillon)
• 1 can of tomato paste (optional - see bell pepper recipe notes below)
• 1 sweet potato or yukon potato

Chorizo Burgers

Tons of protein and flavor, these burgers are delish!    

What you need:

• 2 pounds of hamburger
• 1 package of chorizo
• 1 package of bacon
• 1 potato
• avocado

Preheat oven to 350 degrees. Mix the chorizo and hamburger and form into patties.  

Place in a 13x9 pan and bake approximately 20 minutes.  Place bacon in a foil lined 13x9 pan and bake until crispy.

For the yukon potato version:
Wash the potato, poke several times with a fork and microwave for 1 minute at a time until it feels tender when poked with fork.  Enough poking. 

Cut potato into 1/2 inch slices, melt 1 teaspoon of butter in a skillet and cook each potato slice on each side until brown.  Give it a quick sprinkle of salt.  

 

For the sweet potato version:
Peel and thinly slice the sweet potato.  Place on foil covered baking sheet, sprinkle with olive oil, salt and pepper. Bake at 405 for ~20 minutes or until slices are slightly crispy. 

 

For the burgers stack the potato, burger, bacon and avocado.

Eat like you mean it. 

 
Deconstructed Bell Peppers
Recipe Note:
Typically the "stuff" in the bell peppers is a mix of tomato paste, rice and hamburger meat.  D isn't a huge fan of tomatoes so I leave out the paste and use my mexican rice recipe for the flavor.  

If you're into tomatoes or like a dish that is a little saucy, and don't I love a saucy dish, add a small can of tomato paste at step 3.  

You can totally use leftover plain or mexican rice for this,  I used leftover mexican rice that had some corn in it.  If you're using leftover rice start at step 2.

1)  For the rice:

• 1 cup of rice
• 1 teaspoon butter or olive oil 
• tomato bouillon
• 6qt (big!) pot with lid

Heat 1 teaspoon of butter or olive oil in a quart pan on medium heat, add one cup of rice and stir until brown (5-7 minutes), don't skip this step, it makes the rice soft & fluffy!  Add roughly two teaspoons of caldo de tomate and 1 & 1/2 cups of water, bring to boil.  Once mixture is boiling, stir, reduce the heat to low, cover and allow rice to cook for twenty minutes. 
 
2) Heat 1 tablespoon of olive oil in the big pot on medium heat.  Chop the bell pepper, add it to the pot and cook for about 2 minutes while stirring.  Add your rice. 

If it is leftover rice, cook for about 5 minutes or until it is warm and looks fluffy again.    

3) Add the chorizo burgers and use a whisk or your favorite blunt object to smash them. 

At this point, you've been working those muscles, seems like a good opportunity for a protein break, this is normally where I have a peanut butter spoon.

Cook until the meat is hot, we like it a little crispy.

Add a sprinkle of cheese to the top and enjoy!

Hopefully these recipes add a few more tricks up your sleeve of easy dinners, 
D & H

Recipe for Naturally Curly Hair

My hair is naturally eight kinds of crazy, so every morning is like the taming of the shrew.  I wish I had low-maintenance, air drying, no heat necessary behaving waves but that is just not even close to my reality.

If you have curls you already know to keep a hair product rotation because let's face it good curls depend on the humidity, your hormones and the hair god's alignment with Jupiter, and since the hair can't stand being washed daily the products you pick have to have some staying power. 
       

These are the products that are working for my hair right now.   (BTW, all of these are drugstore products and all have sulfates.  I've tried the whole "sulfate free" routine and  WHY?)

Shampoo/Conditioner: Herbal Essences Hello Hydration

Add to wet hair: TRESemme Make Waves Gel Cream 
This gel cream feels a little gooky (gooey-sticky) so you need less than you think. For mine, I work a quarter sized amount through the top half of my hair, then another quarter sized amount through the bottom. 

Then two pumps of this:  Garnier Fructis Sleek and Shine

Let hair air dry.  Or blow on it a little.  Absolutely no touching.  

Okay now you can touch.  

Touch up the bottom two inches of hair and the front with a curling wand like this one from Hot Tools.  One recommendation - pick a curling iron barrel size based on the size of your curls (doi right?).    

I definitely go through phases where my curly hair annoys me and I punish it with a flatiron, but really, this wild hair is just like me - a little crazy but soft and tameable if you have the right tools. 

I hope this helps you rock your curls, embrace your crazy and just be yourself!

~D & H

 
 

Deja Food: Grocery List and Recipes for Two Chicken Dinners

The goal of this "deja food" is to save time by preparing the meat once then using it twice, and to save money by ensuring that the food you buy is used.  

Below is the grocery list & recipes for two dinners where the chicken used in both.  Winner, winner, chicken dinners.  

On the Menu:
Mexican Rice & Chicken Bowls
Chicken "Fried" Rice

Grocery List:

• 2-3 pounds boneless skinless chicken breast/thighs
• 1 pound rice
• 4 avocados 
• shredded mexican cheese
• 1 can of corn
• sour cream
• caldo de tomate (tomato bouillon)
• chicken bouillon 
• frozen "classic" mixed vegetables (peas, carrots & green beans) 
• soy sauce

Day 1:
Prepare the chicken by boiling in 6 cups of water seasoned with 2 tablespoons of chicken bouillon.  Once the chicken has cooled, shred it and store in a ziplock bag in the fridge. 

Mexican Rice Bowls

 Rice:

• 1 cup of rice
• 1 teaspoon butter or olive oil 
• tomato bouillon
• pot with lid

Heat 1 teaspoon of butter or olive oil in a quart pan on medium heat, add one cup of rice and stir until brown (5-7 minutes), don't skip this step, it makes the rice soft & fluffy!  Add roughly two teaspoons of caldo de tomate and 1 & 1/2 cups of water, bring to boil.  Once mixture is boiling, stir, reduce the heat to low, cover and allow rice to cook for twenty minutes. 

For the rice bowls:

• can of corn
• 2 avocados 
• cooked chicken 
• sour cream
• shredded cheese

Once rice is cooked add the can of corn and stir.  Shred 1-2 cups of the chicken, reheat if necessary.  Slice avocado.  For each bowl add rice, chicken, cheese, avocado and sour cream.  The hubs likes to  sprinkle on some Tapatio for a little extra spice...yum!   

Chicken "Fried" Rice

There are two ways I make fried rice, this is the easy and not fried way.  So moms, this is dish is for you. One pot. Easy. Contains veggies. Easy. Did I mention it's all in one pot?  

• 1/2 cup frozen veggies
• 1 cup of white rice
• 2 teaspoons of chicken bouillon
• shredded chicken
• soy sauce
• 1 teaspoon of olive oil  
• pot or saute pan with a lid

Heat oil in a saute pan on medium heat, add rice and stir until light brown.  

Add 1 and 1/2 cups of water, chicken, frozen veggies and bouillon and bring to a boil.  Add a tablespoon of soy sauce. 

Stir, cover and reduce heat to low.  If the water is boiling while the lid is on, your burner is too hot. 

After about ten minutes give it a stir and check to see that there is still some water in the pot, if not add 1/2 cup of water.  Hide from your kids in the pantry while it cooks for another ten minutes.  Maybe enjoy a peanut butter spoon while you hide. 

Simmer on low for a total of ~20 minutes or until rice is soft and fluffy.  Stir. Taste. Taste again. Add more soy sauce if needed.     

Deja Food: Grocery List & Recipes for Two Chicken Dinners

The goal of "deja food" is to save time by preparing the meat once then using it twice, and to save money by ensuring that the food you buy is used.

Below is the grocery list & recipes for two dinners where the chicken is used in both.  

On the Menu:
Chicken Tikka Masala & Rice
Zucchini Pasta with Chicken

A caveat of this menu is that this spiralizer is used to create the zucchini pasta.  My older daughter loves pasta and I love when she eats her vegetables, so I took a chance buying the spiralizer.  So far her and my hubby have liked the pasta dishes I've experimented with.  YASSSSS. Score one for mom.

If you don't have a spiralizer, I have seen zucchini noodles in the veggie section of our local grocery store.

Grocery List:

• 2-3 pounds boneless skinless chicken breast/thighs
• white rice
• tikka masala simmer sauce
• naan 
• chicken bouillon 
• 3-4 zucchinis
• parmesan and romano cheese blend

Prepare the chicken by boiling in 6 cups of water seasoned with 2 tablespoons of chicken bouillon.  Once the chicken has cooled, shred it and store in a ziplock bag in the fridge. 

Zucchini Pasta with Chicken

Something about eating healthy. 

• zucchini
• 1 teaspoon butter or olive oil 
• skillet
• chicken
• cheese 

Heat oil in the skillet, add zucchini and use tongs to rotate/flip the noodles.  Cook for 5-7 minutes, try a noodle - it should be slightly crunchy when it is done.  Actually I shouldn't say that.  "Done" is when it is cooked enough that your kid and husband will eat it, whenever that is, use your mom judgement.   

Sprinkle with salt, top with chicken and cheese.  Season with pepper and or red pepper flakes. 

Let them eat veggies!

Chicken Tikka Masala

I'm not sure why, but chicken tikka masala always makes me want to dance. Fun to say, yum to eat.  Even though this is the shortcut way of making it, I'm still doing a little dance.

Rice:

• 1 cup of rice
• 1 teaspoon butter or olive oil 
• pot with lid

Heat 1 teaspoon of butter or olive oil in a quart pan on medium heat, add one cup of rice and stir until brown (5-7 minutes).  Add 1 & 1/2 cups of water, bring to boil.  Once mixture is boiling, stir, reduce the heat to low, cover and allow rice to cook for twenty minutes.

For the rice bowls:

• tikka masala simmer sauce
• cooked chicken 
• pepper 
• rice

Shred 1-2 cups of the chicken, reheat if necessary.  For each bowl add rice & chicken, top with simmer sauce.  Delish.