https://vaidosaefeminina.com/index.php/a4kimll36pj May is full – we come to life when spring is here. We’re back full-swing into baseball (see what I did there?) and we were kept on our toes for our first dance recital (haha, I can’t stop!).
In the kitchen, I was obsessed with these taco beans and they’ll be on repeat for sure.
https://londonorienteering.co.uk/2023/11/accim1qvton I made a dairy-free lasagna because I’ve somehow become the go-to person for recipes accommodating dietary restrictions for my volunteerism at Lasagna Love and this option is so cheap and easy without unfamiliar ingredients.
Buy Teva Valium I have been thrilled to have comfortable weather and get outside more. Work has been very busy with reunion. We got to see Thomas’ art at the school art show. I wish some of these cool school events fell in March or April too. There’s a culture night, fun run, parent-teacher conferences, a book fair, and so many end of the year festivities. I’m off for a girls weekend and cannot wait. June will bring a special birthday burger!
go here The big kid:
He had a field trip (and did not get carsick…winning!), and several more birthday parties, and baseball. He took an after school class for building with all different materials. He’s thoroughly into Plants versus Zombies. He followed along with NBA playoffs and it really makes me love the juxtaposition of imaginary play seeming so cute and little with a mature knowledge of pro basketball player names.
https://deepblue.com/mhecqixh3fm The little one:
Her dance recital was so cute! She loved the rehearsal and did so great. Then the recital night came and she was so worried – tears! – and I was shocked. We watched the video clips I had from the night before, talked about what it would be like, and made a plan that we’d get ready and go but if she decided not to do it, we’d just clap for her class. She was all set when we got there. They were very long nights, but she loved it and wears the ballet costume regularly. The tap one was tight and harder to get on so we haven’t played in that one.
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https://vaidosaefeminina.com/index.php/xre2eqw Year of workwear! I got a 3/4 length sleeve shirt which helps bridge the spring workwear gap. Working all weekend for Reunion at work was a good reminder of what other clothes I’m looking for!
https://www.mtwmag.com/477egdmq3v3 Salads or side-dishes: Greek bean salad!
Buy Valium 2Mg Uk prep ahead bfasts or lunches for weekdays: I made some savory waffles and they’re one of my fav on-the-go breakfasts. During a busy week at work I had quiche ready which was so helpful.
https://clikealo.com/qlqsbnyce Monthly dates: We didn’t really make this happen.
Buy Diazepam Bulk Declutter/cleaning: I bagged up lots of tiny 18 month shorts and 2T swimsuits.
go here Workouts as a routine: Yes! I did a Sweat & Sculpt series that has been great.
https://iberomedia.com/blog-inbound-marketing/i7n9bhsiw7q What I’m reading: I read Coronation Year which was only ok, especially after how amazing I thought her book ‘The Gown’ was. I enjoyed a memoir Fatty Fatty Boom Boom by Rabia Chaudry. The best one I read was The Measure by Nikki Erlick.
Buy Diazepam Msj Thank you to Country Crock for sponsoring this post. Visit and tell us your favorite Thanksgiving veggie for extra entries into this giveaway. I was selected for this opportunity as a member of Clever Girls Collective.
here Today I have a very special GIVEAWAY but first we’ll chat Thanksgiving.
https://clikealo.com/wi29kopy86 Halloween is over, on to the next foodie holiday!I haven’t hosted Thanksgiving yet but I’m always happy to provide a side to whichever family is graced with my presence. I tested out a veggie side using Country Crock and it was awesome! I tried my hand at a few Thanksgiving-y dinner items.
Smokey Maple Brussels Sprouts
https://www.mtwmag.com/s58mk3xen 1 pound fresh brussels sprouts, trimmed and quartered
3 tbs Country Crock
4 slices of bacon
1/4 cup maple syrup
a few drips of liquid smoke (optional)
1/3 cup dried cranberries (optional)
Order Valium Xanax Online Steam brussels sprouts until just starting to soften (they’ll cook more in the pan)
Melt Country Crock in a saute pan.
Add brussels sprouts to Country Crock and cook for about 5-7 minutes on medium high heat, stirring occasionally.
Once sprouts have begun browning, add in maple syrup, liquid smoke, bacon and cranberries.
Cook another 2-3 minutes, stirring well, then remove from heat.
This was great. Bacon makes everything better so don’t forget that one. I added some liquid smoke to give it a touch of earthiness. The bacon adds that too, but I think liquid smoke is a great addition to anything with bacon. I put it in chili too. The Country Crock adds the perfect golden creaminess without too many calories or trans fat.
https://www.mtwmag.com/rpu1fzf4j I somehow forgot that I was going to put the dried cranberries in. It would have added a nice red (and tart!) punch.
go to site I also made stuffing cups so my Thanksgiving side wouldn’t be lonely. This wasn’t really a recipe, I just added and threw it all together. I gently cooked onions in a few tablespoons of Country Crock.
I added in two different kinds of bread, chopped with chopped apple, thyme, and a splash of white wine.
I baked it for 20 minutes in muffin cups so it would be single serve-able.
They didn’t stay together too well. Ohh well! I liked how perfect the textures played together. The apples and onions totally helped make this better than out-of-the-box. Can you believe how few ingredients it takes?!
https://mybeautybunny.com/qb0qe8w I served these two winning sides along with some turkey meatloaf muffins I saw. Nothing like some stellar sides to accompany a frozen quickie dinner.
Now, for the GIVEAWAY. Ta Da!
https://vilarriba.com/2023/11/06/94mkv8rf9 ****This giveaway has ended. The winner is # 9, Kim F! Thank you for your support and I hope you enjoyed the Thanksgiving side!****
https://makerversity.org/754fmew8qw4 go to site when to enter: now until Sunday November 4 at midnight EST.
click here how to enter: leave a comment telling us your favorite Thanksgiving side!
https://mybeautybunny.com/bbzvrg06fe extra entries: follow The Three Bite Rule on facebook then leave another comment letting me know you follow
Buy Diazepam Msj extra entries: follow @threebiterule on twitter then leave another comment letting me know you follow
go to site extra entries: check out Country Crock’s other ideas and leave a comment there, and back here letting me know you did.
Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
Buy Diazepam Online London I was trying to think of an easy side I could literally throw together. I was lacking motivation recently and somehow this came out of nowhere. I’ve made it a few times, but not once this summer yet. My twist is using broccoli slaw instead of cabbage or slaw mix.
https://vaidosaefeminina.com/index.php/c0rti9yxpx This is so easy and takes 5 minutes to prep and goes with everything. It isn’t vegetarian but it is delicious! It is probably the cheapest side-dish ever. I dare you, find a cheaper one.
1 bag broccoli slaw
1 pack ramen noodles, chicken flavor
3/4 cup oil
4 tbsp apple cider vinegar
4 tbsp sugar
sprinkle of pepper
1 of the chicken pack flavorings in ramen noodle package
Boil the ramen noodles for about 5 minutes then drain.
Whisk or shake in a jar the oil, vinegar, sugar, pepper, and ramen flavor pack.
Mix noodles, slaw, and dressing.
Refrigerate at least 30 minutes before serving. I should have thrown in sunflower seeds. That crunch on top is delicious. I like how oil-vinegary this is. There is so much flavor from the ramen. My Mum and mother-in-law both make it with grapes & nuts. I like this salad when you keep the noodles raw too. They’re super crunchy.
Let’s break it down:
1 pkg chicken ramen: $0.24 (12 pack @ $2.99)
1 pkg broccoli slaw: $2.99
very little oil & vinegar
total = $3.23 and serves about 6, or $0.53 per serving.
I have a brief (but delicious) one for you today. I just got back from San Fran and have a lot of catching up to do. I made this side salad for Father’s day since my dad is all about the avocados recently. It is a bit delayed but couldn’t be more perfect for the crazy heat we’re having here on the East Coast (San Fran, not so much). I liked it as an easy alternative for a veggie side.
2 cups corn
1 large cucumber (I used an English cuke so I didn’t have to peal it and there would be some dark green)
2 tbs chives (or green onions)
2 tbs Italian salad dressing
dash of salt
Cook corn and roast corn slightly (roasting = optional).
Chop cucumber, avocado, and chives.
Combine dressing with all the chopped ingredients and serve immediately.
Tip: leave out the avocado until serving but the rest can be prepped earlier that day
I like the color and textures in this one. I would have been tempted to throw in some tomatoes if I had any around. The chives came from my garden and yes, they are the only edible thing growing right now. I’m crossing my fingers for my tomato plant that seems to be rockin’ some green future-tomatoes.
I think it also lends itself well to a Mexican meal or if you have an abundance of fresh corn this summer! It is light and cool so serve it at your next bbq and throw any leftovers into a quesadilla or onto your salad or dip into it with chips.
I posted some coconut chicken the other day and called that part 1. Today is part 2. The side dish: lemon risotto. Put on your seatbelts because later this week is the leftovers transformed into a real treat. I’m not kidding.
I make risotto quite frequently. Like here. And here. And here. I think of risotto as a wintery comfort food that gets a bad rap for being difficult. I always think that lemon asparagus risotto sounds delicious but I never think of it when spring rolls around. Well here we go! Carpe diem!
I decided on just lemon risotto since I wasn’t feeling having too many parts of the meal all together.
1 cup Arborio rice
1 cup white wine
1 cup chicken broth (or vegetable broth)
1 lemon (juiced and zested)
1 onion, chopped
Sautee the onion and a bit of olive oil in a pot.
Start warming the liquids together (stock, wine, lemon juice)
Add the rice into the onions once they’re 75% cooked (translucent but still before they’re totally soft).
Add one cup of liquid into the rice and stir until absorbed before adding the next cup into the rice.
Repeat until all the liquid is absorbed, little by little. It will take about 30 minutes on medium heat.
Add lemon zest on top once it is totally cooked.
See? So easy. It takes time and you have to stay nearby, but if you’re putting together other dinner items you’ll have plenty of time. I love risotto and don’t always like regular rice that much. Risotto is creamier, and not as dry.
Wait till you see what I did with the leftovers!!
At my wedding shower, the guests each gave me recipes and I couldn’t have been more excited. I got some great one including one of the only things my Grandma could cook, in her own handwriting, a few from grandmothers on both of Mr. J’s sides.
I broke out this chicken one with the littlest bit of hesitation. I questioned balsamic and citrus but was widely impressed with Mrs. P’s Chicken with Balsamic Citrus Sauce. Mr. J called it one of the best things I’ve made in awhile! I was a bit snap-happy so feast your eyes on this.
1 lb boneless chicken breasts
salt, pepper, and flour
1 tbs honey
1 cup chicken stock1 tsp lemon juice
¼ cup heavy cream
1 tbs balsamic vinegar
Pound chicken breasts thin and dredge in flour, salt, and pepper mix. (Check out how easily I pounded chicken tenders…unpounded is on the right)
Heat a large skillet with 1 ½ tbs butter and 1 ½ tbs olive oil to medium temperature and saute chicken in batches, keeping the others warm.
Leaving 1 tablespoon of fat in the pan, add shallots, honey cooking until shallots wilted. Increase heat to high.
Add chicken stock and lemon juice.
Boil until reduced to about ½ cup.
Reduce to medium temperature and add heavy cream. Cook until slightly thickened.
Add balsamic vinegar and return to a boil.
Add chicken back in until heated through (about 1 minute).
I served it with some mashed “potatoes”. I did half potato and half cauliflower florets.
I whipped them and mixed in some plain greek yogurt and butter. Mr. J didn’t suspect a thing before I told him! The mashed potatoes were light, fluffy, and a great accompaniment.
Have you ever been asked to give a recipe to a bride-to-be? Did you think she’d actually make the recipe? I really treasure these and will have more to come!
Risotto might be one of my favorite comfort foods. I love how creamy it gets and just how much flavor cooks into it. I have a few more in mind but this is an oldy-but-goody. I think I last made it for a girls night dinner circa 2008. This one is red and would be a fun Valentines Day dinner…if you wanted to be thematic.
Risotto really gets a bad rap for being difficult but I don’t agree at all. This one also packs an extra veggie punch with the tomato juice.
1 cup Arborio rice
2 cups tomato juice
1/4 cup water or white wine
1/4 cup Parmesan cheese
Toast rice in olive oil for 5 minutes until slightly golden.
Chop zucchini into disks then into quarters.
Warm tomato juice and water/wine over low heat.
Add one cup of the hot liquid at a time until absorbed.
When adding the very last of the liquid, add the zucchini to cook for 5 minutes.
Mix in parmesan and serve.
I sprinkled in some rosemary flor de sal I got in Italy and it was a great use for it. I considered it our starch and our veggie. We had some grilled turkey kilbasa with it too for an easy dinner. The leftovers were good too though they’re a bit more sticky.
Low sodium tomato juice would work well too if your blood-pressure isn’t ridiculously low like mine. Maybe next time I’ll use my trusty Kitchen Ready tomatoes/sauce since the tomato chunks might be good in there too.
The name ‘Bean Salad’ completely deceiving. My mum gave this recipe to me after raving about it. Then Mr. J was the one raving…he said it was the best side dish ever. This bean salad can be a side or served with tortilla chips as a dip. I got it prepped one morning so it would marinate all day and we had it for dinner.
I got the largest lime I’ve ever seen straight from Florida (thanks Aunt S & Uncle B)! I really wanted to put that to good use so I used it to marinate chicken with honey for a Mexican twist before Mr. J grilled the chicken.
We are making up for lost time when the grill sat in the garage for 2 years before moving so there’s year-round grilling happening here. Also, my mum made me some taco seasoning for Christmas. I was super excited since I use it all the time and have only ever found it in packets so this jar was a big deal to me.
½ cup oil
½ cup sugar
½ cup cider vinegar
1 can black beans, rinsed
1 can white beans, rinsed
1 can black eyed peas
1 can Mexican corn
½ cup red onion
1 red or green pepper, chopped
Heat oil, vinegar, and sugar until gently boiling.
Pour liquid mix over beans, peas, corn, onion, and peppers.
Let stand overnight (or 9 hours while at work).
Serve with tortilla chip scoops as a dip or as a side.
I subsititued white for red onion, since I had it on hand. I didn’t have any peppers so I chopped some tomatoes just before serving. I also didn’t have any black eyed peas so I just went with the other 2 beans. Three cans of beans would be a ton anyway.
I liked the sweet/tart balance. We ate it a few times but I can see it keeping better if the onion & tomato/pepper was added just before serving.
It was a super easy side and was a pretty healthy one! I’m sure this will have a regular rotation in our house. I’d throw it on salad or tacos or the leftovers drained into soup or chili. Ohh how fun would a chili bar be at a party?! The wheels are churning here for housewarming parties!
I’m sure you’ve been wondering about my fall potluck sweet potato dish that I referenced what feels like forever ago. I made a small batch using just 1 sweet potato but my recipe would feed about 8 as a side dish. I hope to make it for one of my holidays meals coming up.
All the butter in this makes it so good…Paula Deen would approve. Personally, I wouldn’t scrimp on the quantitiy but I’m sure butter/margarine substitutes would work just fine. I figured I’d use actual butter since there were so few ingredients.
3 sweet potatoes, peeled & boiled
1 & ½ sticks of unsalted butter, separated, softened
1/2 cup brown sugar
1/2 cup white sugar
2 tbs flour
1 tsp pumpkin pie spice (or nutmeg, ginger, and allspice)
1 cup chopped walnuts, pecans, or almonds
Boil peeled potatoes until cooked all the way through.
Mix sugars, flour, pumpkin pie spice, and 1 stick of butter until crumbly.
Puree potatoes with ½ stick of butter until no lumps remain.
Roast nuts in a skillet on medium for about 5 minutes and add to crumb topping mix.
Transfer potato puree into a baking dish.
Top with streusel crumbly topping and bake for 30-40 minutes until golden and crisp.
This was awesome! It felt like baking and it still came out great! This sweet potato dish feels like it could be dessert, but that’s kind of the norm with sweet potatoes.
I made a lot of topping because I like the texture combinations but making less would lighten this one up. I loved how rich and sweet it was. The topping gets too powdery if the butter is melted or too warm. You’re going for hunk o chunks of butter.
Mmmm. So easy and it traveled well! I reheated the leftovers after the potluck and had it for lunch another day.
Are you watching your pennies this spend-happy-season? Here’s the breakdown:
Sweet Potato Streusel Costs:
3 sweet potatoes: $2.37
1 & ½ sticks of unsalted butter: $1.50
1 cup brown sugar: $0.32
1 cup white sugar: $0.65
2 tbs flour
1 tsp pumpkin pie spice (or nutmeg, ginger, and allspice)
1 cup chopped walnuts, peacans, or almonds: $3.99
total = $8.83 / 8 servings =$1.10 per person as a side dish