Kayla and I grew up on tacos…made with pre-packaged taco seasoning. And I just never loved that flavor, until I figured out that I could make my own! (Here is where I’d like to personally thank the internet for an amazing impact on my culinary skills…thanks!) I was mixing up a batch just now, and decided I’d share it with you too:

Taco Seasoning

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

Enjoy,
Audrey

4 top loin pork chops
1/3 cup teriyaki sauce
2 tablespoons ketchup (if you want sweeter, use molasses)

Season chops with salt & pepper. Stir together teriyaki & ketchup. Place chops on grill and baste with sauce.

Wear cute apron while grilling! {wink}

Serve with peas, salad & dinner rolls!

Mmmmmm……my mouth is watering now.   
Kayla

My friend Cammi gave me the recipe for this a-mazing salad last year, and I can’t get enough of it…it’s so yummy, and so perfect for summer!

BBQ Chicken Chopped Salad
1/2 head romaine lettuce
1/2 head iceburg lettuce
cilantro (to taste)
fresh basil (2-3 leaves, but I’ve also made it without and it’s still good)
1 c. white corn
1 c. black beans
1 c. shredded Monterey Jack cheese
tortilla strips (you can find these in the produce section with other salad toppings)
chopped tomatoes (optional)
chicken, cooked & chopped
BBQ sauce (mmm…Sweet Baby Ray’s, that’s all I have to say about that)
ranch dressing

Prepare the chicken by covering it with BBQ sauce after it is cooked and chopped, and let it chill in the refrigerator. Chop the lettuces into strips and combine with chopped cilantro and basil. Stir in corn, beans, and cheese. Just before serving, stir in about 1 cup of tortilla strips and toss with a small amount of ranch dressing. Top the salad with the BBQ chicken and drizzle the salad with a little extra BBQ sauce.

Enjoy,
Audrey

I tried this recipe for supper this evening, and oh. my. goodness. It was divine. Seriously. Miss J, who despises tomato soup requested seconds. You must try it immediately:

Tomato Bisque Soup

1/2 c onion, diced
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes (2 1/2 cans)
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half

In a large pot, melt 6 T butter.
Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent.
Add tomatoes, tomato paste, and chicken stock and heat to simmer.
In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning.
Add roux to stock, whisking to blend.
Add salt and pepper.
Bring to a boil to thicken, stirring occasionally.
Reduce heat to simmer, uncovered for 15 minutes.
Add honey, cream, and half & half.

Note to readers: this is not my photo…no lovely presentation at my house tonight, that’s on my list of things to work on sometime in the next decade. Credit goes to the fab cooks over at Dinner’s Ready.

Ta-da! I finally did it…I canned something. Inspired by a lovely bowl of freshly canned peaches at the home of my friend’s parents on my weekend visit to the Seattle area (mmm…they were really good with that grilled cheese sandwich…funny how things taste so much better when someone else cooks!), I found myself a couple boxes of Utah peaches, rounded up the supplies I needed, googled a recipe, and dug in late last Friday night. To my surprise, my husband jumped right in and helped me figure it all out. We made it through one box that night, and then Miss J helped me with the last box on Monday night–she peeled all those peaches herself, and it went nice and smooth.

More firsts…on Saturday, my mom and I took my girls for a drive to my favorite local fabric boutique to meet the fabulous Sandi. I gobbled up some of her yummy new fabric, and can’t wait to dig into my pretty new pile. Afterwards, we took the girls to their first home show and soaked up a gazillion beautiful decorating ideas. Sigh, my head’s full of things to do–wish there were more hours in the day!

My little guy started pre-school last week. I’ve been a bit worried that he would refuse to come out of his shell and participate, but so far all is well–he’s playing along and really enjoying it! We were assigned to bring snacks this week, and he helped me make these simple but yummy no-bake treats (I think the peanut butter in the recipe makes them extra special!):

No-Bake Chocolate Fudge Cookies

2 c. sugar (I used a little less)
1/2 c. milk
1 stick butter
3-4 T. cocoa
1/2 c. peanut butter
2 1/2-3 c. oatmeal
1 t. vanilla 

Boil sugar, milk, butter and cocoa for 1-1/2 minutes (start timing when mixture reaches a full boil).
Remove from heat.
Add peanut butter, oatmeal and vanilla.
Beat until blended, then drop on waxed paper.

I grew up on mixes. More specifically, cake mixes, pancake mixes, waffle mixes. They’re great time savers, and I have lovely memories of my mother cooking a nice hot breakfast for me nearly every day…even though most mornings she’d already been to work for a couple hours before heading home to get her little brood off to school. I really appreciate her doing that for me (us).

I don’t profess to be a great cook (we’re not too fancy around this place), but I have discovered that I enjoy cooking from ‘scratch’. Can’t say I always do, but it usually doesn’t take much longer than the mix.

These waffles are my little girl’s favorite breakfast. I often double the batch and pop the leftovers in the freezer. They warm up just right in the toaster on those scramble-to-get-everything-done-before-we-have to-head-out-the-door-mornings. Hope you like ‘em!

Easy Waffles

1 3/4 c. flour
1/2 t. salt
3 t. baking powder
2 beaten egg yolks
1 1/2 c. milk
1/2 c. oil
2 stiffly beaten egg whites

 Beat egg whites. While they’re in the mixer,
 combine flour, salt, baking powder.
In a separate bowl, combine milk, oil and yolks.
Slowly add wet mixture to dry mixture and mix well.
Fold in egg whites.
Bake in waffle iron and serve.