Go Go Babyz Urban Advantage Stroller Giveaway on Our Family Treat

Our Family Treat always has awesome recipes and I love her blog. She is currently giving away a GoGO Babyz Urban Advantage Stroller. This thing looks awesome. Check it out!

~Jana

Penne with Sausage, Red Potatoes, and Green Beans

I LOVE THE FOOD NANNY! She's a super sweet lady (I've met her) that compiled her favorite recipes for families to gather round the table at dinner time. They're usually just good comfort food. When I saw this recipe for Penne with Sausage, Red Potatoes, and Green Beans, in LDS Living magazine, I knew I wanted to try it! I was not disappointed. It was filling, but light because of the green beans and potatoes. Hope you enjoy it!

Penne with Sausage, Red Potatoes, and Green Beans
4 servings

8 ounces uncooked penne pasta
4 small red potatoes, quartered
8 ounces low-fat spicy bulk Italian sausage
1/4 cup minced yellow onion
2 small garlic cloves, minced
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh green beans, trimmed and cut in half (see Note)
1 tablespoon coarsely chopped fresh parsley
Salt and ground black pepper
1/2 cup grated Romano, Asiago, or Parmesan cheese, plus additional

1. Cook the pasta according to package directions.  Drain.

2. Steam the potatoes or cook them in boiling salted water until tender.  At the same time, steam the beans or cook in the microwave until tender, 6 to 12 minutes.

3. Meanwhile, brown the sausage in a Dutch oven or large pot over medium heat.  Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked.  Pour in the broth and simmer for 3 minutes.  Stir in the olive oil and butter until the butter melts.  Add the green beans, potatoes, and pasta.  Mix well with a large spoon.  Add the parsley and salt and pepper to taste.

4. Decrease the heat to low and sprinkle 1/2 cup of the cheese over the mixture.  Cover the pan and cook a few more minutes until the cheese is melted.

5. Serve immediately in the same pot or spoon the mixture into a large, shallow serving bowl or deep platter. Pass the extra cheese.

Note: As a speedy alternative to preparing fresh beans, heat 1 (14.5-ounce) can of cut green beans drained, in the microwave and add them with the potatoes and pasta.

Beef Cheddar and Potato Pie

I love camping, and every time I go camping, I try my hardest to incorporate hobo dinners into our food rotation. There is just something satisfying about the combination of ground beef, carrots, and potatoes. I admit that I have made hobo dinners in the oven, but it just not the same.

I came across this recipe for Beef, Cheddar and Potato Pie in a Rachael Ray magazine and it caught my eye. Same basic idea, but the phyllo dough crust and large amount of cheese kick it up a notch. I increased the amount of vegetables called for and baked mine in a 9 X 13 glass pan for the same amount of time. It was gobbled all up!

Beef, Cheddar, and Potato Pie

Ingredients

• 2 pounds ground beef
• 2 carrots, cut into 1/4-inch cubes
• 1 large onion, cut into 1/4-inch cubes
• 2 stalks celery, cut into 1/4-inch cubes
• 1 large clove garlic, finely chopped
• 1 large baking potato, peeled and cut into 1/4-inch cubes
• 1/2 cup dark beer (I used beef broth)
• 8 ounces sharp cheddar cheese, shredded
• Salt and pepper
• 2 sheet  frozen puff pastry, thawed but cold
• 1 large egg yolk, beaten with 1 tablespoon water

Directions

1. Preheat the oven to 375 degrees . In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
2. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes

Crayon Art

I'm a total Pinterest addict! This project has been on my to-do list from the very beginning. I just knew it would look great on my son's wall, and I was right! Here is the finished product:

So here are the supplies needed:
64 count Crayola crayons + 48 Count Crayola Crayons
16 X 20 inch stretched canvas
Glue gun and glue sticks
blow dryer
finishing spray

What I did:
1. Took out the colors of crayons I wanted and arranged them according to my liking. I arranged them in a wave-like pattern because I think it gave it an interesting twist instead of just lining them up.
2. Glue the crayons onto the canvas, making sure the Crayola name is showing.
3. Use the blow dryer on hot/high setting to melt the crayons.
4. Spray with finishing spray.

This cost me about $10 and took less than an hour. LOVE IT!!!

 (and a BIG thank you to my sister who helped me make it!!!)

Teriyaki Turkey Lettuce Wraps

This delightful, easy, and fast meal only takes 5 ingredients! *OK, it takes 7 but you probably have water and olive oil on hand, so they don't count. I'm a huge fan of lettuce wraps from P.F. Changs but the ones I tried before, take up a lot of time. This one is seriously done in 15 minutes. It was delectable and delightful.

Teriyaki Turkey Lettuce Wraps (from Rachael Ray)

Ingredients

• 1 pound ground turkey
• 1 10 ounce bag  shredded carrots
• 4 - 5 scallions, thinly sliced
• 1/4 cup to 1/3 cup store-bought teriyaki sauce (get a thicker one, not one the consistency of soy sauce)
• 1 head iceberg lettuce, leaves separated

Directions

• In a large skillet, heat 1 tablespoon extra-virgin olive oil over high heat. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 4 minutes. Stir in the carrots, scallions and 1/4 cup water; lower the heat to medium-low. Cover loosely with foil and cook until the water is absorbed and the veggies are soft, about 4 minutes. Stir in the teriyaki sauce to taste and cook until heated through, about 4 minutes. Divide the mixture among the lettuce leaves, about 1/4 cup for each; roll up and serve immediately.

Mushroom Barley Soup

Soup is always on our menu lately. Why? Because it's cheap and easy to make. We've been trying to watch our food budget lately and I've been trying to step out of my comfort zone and use things I never have used before. I actually had all the ingredients on hand for this soup except mushrooms and pearl barley. I was pleasantly surprised by this hearty soup. It was bursting with flavor, yet was light and filling at the same time. I found the recipe here at $5 Dinners

Mushroom Barley Soup
Ingredients:
2 Tbsp butter or margarine
1/2 small onion, chopped
2 carrot stalks, peeled and diced
2 garlic cloves, crushed
About 8 oz. of mushrooms, chopped and sliced
 2 cups water
4 cups homemade chicken broth
1 cup pearled barley
2 tsp dried dill
2 tsp fresh parsley
Salt and pepper to taste



Directions:
1. Add butter or margarine to large saucepan and let it melt.  Saute the chopped onions, diced carrots and garlic.  Once onions become opaque, add in the sliced and/or chopped mushrooms.  Saute for 2-3 minutes.
2. Add water and broth and bring to a boil.  Add the pearled barley, dill, parsley, salt and pepper. (Add cooked chicken or turkey here if you wish!). Reduce heat so the soup cooks at a rolling boil.  Cook for 45 minutes, or until barley has cooked through.  (Note: I used pearled barley, not quick cooking barley.  Follow time directions on package if using quick cook barley!)
3. Serve Mushroom Barley Soup with Rolls and Jam.

Baked Teriyaki Chicken (perfect for Valentine's Day)

If you need a dish to impress your man this Valentine's Day, this is the dish. This Baked Teriyaki Chicken is restaurant quality. I'm salavating just thinking about it. It tasted just as good or better the next day! I personally loved it for it's taste AND ability to make out of a cheaper cut of meat. I usually only cook with boneless, skinless chicken breasts, but I tried this recipe with breast and thighs and they both turned out great. For boneless, skinless chicken breasts, I kept at 400°F  but reduced the time to 40 minutes.
(Sorry no pic. I'll have to make again to take pictures :)

Baked Teriyaki Chicken (adapted from allrecipes.com)

Ingredients:

2 tablespoons cornstarch
2 tablespoon cold water
1/2 cup white sugar

1/2 cup brown sugar
1 cup soy sauce
1/2 cup cider vinegar
2 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
12 skinless chicken thighs

Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugars, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 400°F.
3. Cover the bottom of a 9x13 inch baking dish with tinfoil. Place chicken pieces into baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Apple Pie & Best Ever Pie Crust

I never get to make apple pie because my husband does not enjoy warm apples, but this year I got to for Thanksgiving. I know, a little late, but here it is anyways. I absolutely LOVED this pie. The filling had just the right amount of sweetness and the crust I used was flaky and perfect. First attempt at making apple pie and it was 5★ all the way!

Apple Pie (based off this recipe from allrecipes.com)

Ingredients:

1/2 C. unsalted butter

3 Tbs. all-purpose flour

1/4 C. water

1/2 C. white sugar

1/2 C. brown sugar

dash of cinnamon

5 Granny Smith Apples- peeled, cored and sliced

1 recipe for a 9-inch double pie crust (see below)

Directions:

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar,brown sugar, and cinnamon and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Reserve 1/4 C. liquid and set aside to brush on top of pie. Mix the remaining liquid with apples and pour into crust, mounded slightly. Cover with a lattice work crust. 3. Brush the reserved sugar and butter liquid over the crust.

4. Bake 15 minutes in the preheated oven. Reduce the temperature to 350° F (175 ° C). Continue baking for 35 to 45 minutes, until apples are soft.

Best Ever Pie Crust

Ingredients:

2 C. all- purpose flour

1 tsp salt

1 C. shortening

1/2 C. water

Directions:

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.

2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

The Book Thief by Markus Zusak

The description from Amazon.com:

"It’s just a small story really, about among other things: a girl, some words, an accordionist, some fanatical Germans, a Jewish fist-fighter, and quite a lot of thievery. . . .
Set during World War II in Germany, Markus Zusak’s groundbreaking new novel is the story of Liesel Meminger, a foster girl living outside of Munich. Liesel scratches out a meager existence for herself by stealing when she encounters something she can’t resist–books. With the help of her accordion-playing foster father, she learns to read and shares her stolen books with her neighbors during bombing raids as well as with the Jewish man hidden in her basement before he is marched to Dachau.
This is an unforgettable story about the ability of books to feed the soul."

MY REVIEW: Excellent book. Death is the narrator in this book, which I was a little reluctant to read. It was intriguing and very well written. You come to love the main character and feel for her. More adult themed because it does deal with death, but much more fascinating than other Holocaust era books I've read. It has tons of positive reviews on Amazon and I can see why.

The Help

Here is the description from Barnes and Noble:
"Be prepared to meet three unforgettable women:

Twenty-two-year-old Skeeter has just returned home after graduating from Ole Miss. She may have a degree, but it is 1962, Mississippi, and her mother will not be happy till Skeeter has a ring on her finger. Skeeter would normally find solace with her beloved maid Constantine, the woman who raised her, but Constantine has disappeared and no one will tell Skeeter where she has gone.

Aibileen is a black maid, a wise, regal woman raising her seventeenth white child. Something has shifted inside her after the loss of her own son, who died while his bosses looked the other way. She is devoted to the little girl she looks after, though she knows both their hearts may be broken.

Minny, Aibileen's best friend, is short, fat, and perhaps the sassiest woman in Mississippi. She can cook like nobody's business, but she can't mind her tongue, so she's lost yet another job. Minny finally finds a position working for someone too new to town to know her reputation. But her new boss has secrets of her own.

Seemingly as different from one another as can be, these women will nonetheless come together for a clandestine project that will put them all at risk. And why? Because they are suffocating within the lines that define their town and their times. And sometimes lines are made to be crossed.

In pitch-perfect voices, Kathryn Stockett creates three extraordinary women whose determination to start a movement of their own forever changes a town, and the way women-mothers, daughters, caregivers, friends-view one another. A deeply moving novel filled with poignancy, humor, and hope, The Help is a timeless and universal story about the lines we abide by, and the ones we don't."

MY REVIEW: Possibly my new favorite book. Yes, it's that good. No, I have not seen the movie but I'm planning on it! Growing up in sheltered Utah, I haven't been exposed to much racism. It totally baffles me that such hatred has and still does exist.That said, I truly appreciate the insights of the author and her ability to write such a beautiful story.

I loved everything about this book. The story was intriguing, the characters were loveable, it tugged at your heartstrings, made you angry, and made you want to never put it down! Excellent read!