Halloween Rant

Boo!

Yep! And I prefer the pumpkin to the jack-o-lantern, don't you?

When I checked my FB feed this morning, it was saturated with many of my FB friends in costume with their littler ones OR photos of their Dorothy's, Batman's and dinosaurs in parades and at school lunches and church gatherings.

Can I just say, "I AM SO HAPPY I AM DONE WITH ALL OF THAT!" and not sound like a witch? 

I mean, I'm beyond thrilled. No sugar cookie bats and cats I have to decorate for a second grade class; no Halloween parade I have to attend to take photos of my kids and their friends; no pumpkins I have to carve; no walking through the neighborhood with kids helping them not trip and lose their stashes; no answering the door, even.

Yep, that's right...and I might not even put the ubiquitous bowl out for trick or treaters that says, "Take One," while I secretly watch shows on the DVR with lights out and curtains closed.

This year my seventh grader has made her costume at a friends and will be traipsing her way around that neighborhood and my high schooler will probably "hang" at a friend's house or crouch in his gaming chair and play video games all night.

It would be the PERFECT opportunity to go out to dinner with my husband...or stay in my pajamas and hide!

However, for me, I am done, finished, kaput and I don't feel bad about it AT ALL!

If you're here with me, enjoy! And if you're not, don't worry, you'll be here soon enough. In the meantime, absorb the moment because the excitability and enthusiasm a child feels at Halloween is priceless...like one big sugar rush. 

Boo!

Until next time...

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What's for Dinner?

BBQ Pulled Pork

crock-pot, gluten-free, easy 1.2.3

BBQ Pulled Pork Sandwich with lettuce and avocado

I spent $9.00 for a bone in pork shoulder last week and decided to get out the ever-faithful crock-pot. After 4-6 hours, I ended up with a subtly sweet and tender barbecue. This is NOT too spicy; but I like to eat my barbecue with something cooling anyway, like avocado or homemade slaw. This gave us plenty of meat for leftovers and two distinct meals. WINNER in cost, flavor, and efficiency! Hope you give it a try.

What You Need

Bone in pork shoulder

McCormick Slow Cookers BBQ Pulled Pork Gluten-Free seasoning packet

Vinegar

Sugar

Ketchup

How To Prepare

Place pork in slow cooker. Turn dial to high for a cook time of 4 hours OR low for a cook time of 6 hours. NOTE:  I tried both ways and found that the pork was much more tender when cooked on low. The McCormick seasoning packet will ask you to mix the seasoning with ketchup, brown sugar (I used white sugar one time and honey the other because I didn't have brown) and vinegar (I used apple cider). Mix the ingredients and pour over pork. 

Let cook! THE SMELL IS SO INVITING.

Meat is done when it gently separates. Eat right away and serve on a sandwich or with sides.

TIPS: 1. Don't cut off most of the fat before cooking because the meat will end up on the dry side.
2. If you want to reduce the amount of fat, pour sauce and meat into a container and place in the refrigerator over night. The next day, skim off the top layer. Enjoy!

Finished product in crock-pot

Great recipe with multiple options to please your family. 

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Drink Your Pumpkin?

Pumpkin Pie Smoothie

packed full of protein, fiber, essential fatty acids, vitamin A...

Pumpkin Pie Smoothie for Fall Fitness

On FB last week, an acquaintance posted this pic and recipe. It seemed perfect for the blog. Now, I haven't tried it but I trust this gal enough to figure she's got good taste. She's also incredibly fit, even though she's the mom to four kiddos, and so I can guarantee she cares about what she puts in her body. Let's give it a try together!

What You Need

1 1/2 cups unsweetened vanilla almond milk
1 cup canned organic pumpkin
1 T ground flax seed
1/2 t cinnamon
1/2 t nutmeg
1/2 t minced ginger
3 dates
plain green yogurt (optional)

Tips for Making

The recipe above is what is shown in the photo. Here are a few thoughts I have on the recipe. If you don't have cinnamon, nutmeg and ginger separately; substitute 1/2 t pumpkin pie spice, and if you need to add more to suit your taste, then do. The dates are to add sweetness and the yogurt is for added protein. As with anything, adjust to your taste. If you don't find this sweet enough, use sweetened almond milk, instead of unsweetened; use vanilla yogurt, instead of plain; add more dates; or add a banana or raw honey.

It's time to drink in fall!

Thanks to the Jeffers clan for this recipe. Nicole, besides making nutritious, delicious recipes for us to try, sells Rodan and Fields skincare products. You can visit her at www.njeffers.myrandf.com

Let's Connect

I'm looking forward to creating a board on Pinterest. In the meantime, please "Like" my FB page at https://www.facebook.com/monicawritesblogspot?ref=aymt_homepage_panel and continue to share the blog. I really appreciate your support!

Until next time...

Falls off the Bone

No Joke Crock-Pot Roasted Chicken

forget Rotisserie...

This chicken falls off the bone. Who knew you could cook chicken in the crock pot like this?

Greek philosopher, Plato, is famously quoted as saying, "Necessity is the mother of invention," and boy is he right. I had this half chicken in the fridge, preparing to oven roast it for dinner when work called and I had to change plans QUICKLY. I visited Pinterest, to which I am a newbie, and searched for "roasting chickens in crock pot" and, of course, more than I could mentally digest, appeared before my eyes. After reading a few pins, the gist seemed to be the same. So I took the plunge and Voila!...SUCH AN EASY WAY TO HAVE ROTISSERIE CHICKEN. For some reason, I'm still always shocked when things turn out better than I imagined or even work at all. Because in all seriousness, life can be pretty darn disappointing at times; so when even the simplest thing works, it's like "Hallelujah!"

What You Need:

1/2 or a whole chicken

Herb ox chicken bouillon powder

Oil of choice

Chicken on top of foil with oil and seasoning

How To Prepare:

In order to cook this correctly, you want the chicken lifted off of the bottom of the pot. Some people add layers of vegetables or add a rack. I loosely balled up pieces of foil and placed the chicken on top. If you have a whole chicken, remember to remove the innards. Drizzle oil over chicken, approximately 1 tablespoon for half a chicken. Sprinkle whatever herbs and seasonings you'd like. I used bouillon powder (MSG and Gluten-free) and it added a savory and subtle taste. Cook on low for 3 1/2 to 4 hours or until chicken is done and easily pulls away from bone. If you use a whole chicken, expect time to be doubled.

Serve with your favorite sides. We had yeast rolls and pasta and vegetables in a garlic/butter sauce courtesy of Birdseye foods!

This recipe allows you to end up with rotisserie quality chicken and be gone all day. It also allows you to know exactly what's on your chicken...important for people with food allergies or sensitivities.

And whatever you do, don't throw away the juice. Serve it over the chicken; use as the base for gravy; or add it to your next soup endeavor.

Let me know what you think. It's NO JOKE! This recipe is a keeper.

Let's Connect...

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Plant Spring Bulbs NOW

Garden & Gracie

"Here's to Dogs and Digging"

The finished product.  All of the beauty is underground!

Yesterday was a perfect fall day in Maryland for planting spring bulbs. Many people think of spring as the time to plant flowers - and that's true for some perennials, almost all annuals, and fruit and vegetable seeds. 

But fall is actually the best time to plant trees and shrubs and most perennials (plus, most garden stores have them heavily discounted to make way for pumpkins, mums and, soon, Christmas trees and greenery.) It's also the ONLY time to plant bulbs that emerge in spring in the zone I live in - zone 7.

These are a few of the bulbs you'd plant this time of year:

• crocus
• hyacinth
• daffodil (or as my grandmother called them, jonquil)
• tulip
• iris
• lily

You can get bulbs at most home improvement or gardening stores. I've always had luck ordering mine through Breck's and Spring Hill Nursery. The 35 bulbs arrived last week and instructions said they must be planted ASAP...yikes! And so even though my shoulders, back, and neck were achy, I schlepped myself outside, grabbed the shovel and started digging.

Look what I found:

Earthworm!!! I LOVE earthworms and if you see these in your soil, then you've got black gold.

 Here's the trough for the Dutch Iris bulbs. Directions called for a depth of 4 inches and a spacing of 3 inches. Rule of green thumb: Depth is important because not only does it give the bulb the necessary amount of soil insulation during winter, but it also ensures that when the plant grows, it stays upright and doesn't droop. We don't want droopy flowers. However, from experience, I don't find the spacing that important; in fact, I prefer the clustered, meadow or cottage look. So, I often will plant them closer together than the instructions recommend.

Plant deep enough. Fill soil back in so there are no air pockets and then provide ample water.

Water is key! Unless Mother Nature is helping you out daily, it's a good idea to water your newly planted bulbs for several days in a row and periodically after that. Compost is always helpful.

In the spring, I'll have these:

This is a photo taken from the Breck catalog. 

Here are some links to help you. I'd love to see your photos so please leave a comment. Listen, even if you think you will kill anything live...give yourself a chance! I promise, if the plant doesn't make it, it will forgive you and you are only out a bit of money.  Gardening is a great type of exercise and breathing in the fresh air is good for your lungs and soul.

I'm giving you a green thumbs up!

I tried to smile and wave, but it looked like I was drunk. This will have to do.

Please LIKE and SHARE with me on FB:

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www.brecks.com (major deals on bulbs)

www.springhillnursery.com (major deals on plants plus an online zone finder)

Homemade Gluten-Free Gnocchi

with Grass-fed Lamb and Beef Meatballs

Three years ago, I worked as an aide for two 8th grade autistic boys. For two hours every day, I would accompany and help them navigate their encore classes, aka electives. There were some rough times, but there definitely were lots of good times, too. We all learned a lot from each other.

One of the encores the boys took was FACS, Family and Consumer Science...what we called Home Ec. However, this was not the Home Ec of the eighties; these kitchens were nicer than mine and one of the many healthy dishes the boys learned to make was HOME MADE PASTA. Yes, you read that right. The instructor was Italian and explained that this would be perfect for the students to make at college with their homemade marinara sauce.  I had to laugh inside my head...really, homemade fettuccine? Awesome, yes. However, I think ramen noodles will still be the college go-to food.

The only other person I've ever met to make homemade pasta is my neighbor down the street. She posted a photo of the meal she made for her children and husband on Facebook the other night and immediately the alarm went off, "Blog, blog, must share on blog." Luckily, for us, she's a very nice lady and has shared her recipe with us. 

So let's enjoy! And this will be my first time making homemade gnocchi.

What You Need

1 cup Ricotta Cheese
1 cup Gluten-free Flour (she used Krusteaz brand)
1 T Parmesan Cheese
1 t Sea Salt
2 t Olive Oil
1/2 Onion
1-2 Crushed Garlic Cloves
Italian Spices to taste

How To Prepare

Mix, by hand,  ricotta cheese, flour, parmesan and salt in bowl. Divide dough into 3 sections, roll out, and cut into about 1 1/2 inch gnocchi. Then roll slightly to round the edges. Boil water, add a dash of salt, and add gnocchi. Pasta is ready when it floats to the top.

Saute garlic, onion and spices in olive oil. When onions have softened some, add gnocchi and saute for a few minutes.

Serve with your favorite recipe of meatballs and tomato sauce. My neighbor likes to use the meatball recipe in this cookbook, Down South Paleo. This cookbook offers delicious recipes for those with food sensitivity issues.
http://predominantlypaleo.com/down-south-paleo/

I hope you enjoy as much as I did! Thanks, April! 

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Share with friends, family, co-workers and Buon Appetito!

Sweet Sausage & Butternut Squash Chili*

Oh. My. Goodness.

This is the best chili I.Have.Ever.Made.Seriously. AND it's my recipe...a creation of culinary genius. Okay, I wouldn't go that far, but this recipe is like one of those days where everything falls into place and you're simply gliding. You know when you have an idea, a hunch and it seems perfect in your thoughts...but, oftentimes, between the idea to manifestation that perfectness gets realicized (yes, I just made that up) and well, the result is disappointing. This recipe was NOT one of those moments and that's just one reason I'm so pumped to share it with you. Because it also tastes delish and is very healthy!

When I was growing up, chili consisted of canned tomatoes; chili powder; water; onion; kidney beans and ground beef. We'd eat it with saltines and butter. It was okay, but not my favorite by any means and now I realize why. First, ground beef has never been my favorite meat choice. Second, the spiciness upset my stomach. And finally, the kidney beans were too dry of a bean for my preference.

So, how did this recipe come about? I was grocery shopping on Sunday and realized I had a packet of chili mix at home. It was wet, windy and cold Joaquin weather. Naturally, chili seemed appropriate, even though no one in my family likes beans except for me. I saw butternut squash and every time fall lands, I buy butternut squash. Now, I don't always get around to cooking it, but that's a different story. As I was walking down the meat aisle, I saw organic sweet italian sausage 30% off and figured that could be the meat for my chili. 

This is what you're about to savor:

See the squash, sausage, and other goodies? I know, the photo is upside down. Still working on those skills.

What You Need  (serves 2)

2 links sweet pork sausage

1/2 butternut squash

1/2 small onion

small crown brocolli

1 packet McCormick's chili seasoning mix packet

1 can small red beans

1 can chopped tomatoes

1 t olive oil

water 

How To Prepare

Preheat oven to 375 for squash. Add sausage to a saucepan with enough water to boil on high for about 10 minutes per side, or until almost thoroughly cooked. Chop sausage into bite-size slivers or chunks. Place squash, flesh size down, on a cooking sheet with enough water so squash doesn't burn. Cook until you can stick a fork or knife through the thickest part, approximately 45 minutes. Dice onion and broccoli florets. Place sausage chunks, onion, broccoli, seasoning, rinsed beans, tomatoes, oil and water in soup pan. When squash is done baking, cut into bite-size chunks and add to pan.

Cook on medium-high heat for 40 minutes or until broccoli and sausage are thoroughly cooked.

Serve with toppings of plain yogurt, shredded cheese, crushed tortilla chips or just by itself. Would be wonderful with a side of cornbread.

*Gluten, nut, egg, dairy free. Omit sausage for vegetarian option.

I hope you enjoy this as much as I did. Great as a leftover, too. As always, please comment and let me know how you liked it and how you topped it. Also, visit me on FB at https://www.facebook.com/monicawritesblogspot?ref=aymt_homepage_panel

Please share with friends! A budding blogger needs all the help she can get.

Until next time...

Garden & Gracie

"Here's to Dogs and Digging"

Gracie is still sleeping Joaquin away. These windy, rainy, overcast days are making us all sleepy along the east coast. But my dear friend, Shannon, and her family in Alabama have enjoyed a bit more sunshine, and her two rambunctious black labs have been in hog...I mean...critter heaven.

Meet Otis:

I'm dog gone worn out, mam.

Now, Otis is completely tuckered out because he, and his silly sister, Lulu, have been up to this all morning:

We just have to be patient, Otis. We'll nab one of those stinkin' squirrels.

As a former black lab owner, I seriously want to reach through the screen and tackle these big, gullible babes. Their unwavering intensity just makes me love them that much more.

Now, I've had the privilege of Otis and Lulu jumping on, licking and barking at me. But I don't know much about their personality. So, I asked Shannon to describe her 4 year old pups. Here's what she had to say:

         

          Otis loves to take naps and have his booty scratched. He will go through your legs over and over when he first sees you. Lulu loves to hunt chipmunks and eat off their heads...sigh. Of course, she has a partner in crime to help her run them down! They have exterminated, no joke, 50 plus chipmunks. We love them to death!

          Three words to describe Otis - loving, athletic, stinker. Three words to describe Lulu - lady, devoted, and OCD hunter.   

Well, based on that description, I'm more of an Otis, what about you? I mean, who doesn't love a booty scratch?

I know lots of you out there have labs or lab mixes and I'm sure you've got a book full of stories to tell. Will you share them with us in the comment section? Better yet, include a photo and describe your loveable lab and maybe it will make it onto the blog.     

Say "cheese." And have a Happy Monday!

  

Until next time...

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Cornmeal Crusted Flounder Scampi

in 20 minutes

Crusted Flounder Topped with a Tomato and Pepper Scampi

 Listen folks, this is simple, savory scampi. Normally, I would make this topping and add fresh shrimp. But everyone does that. Let's shake it up a bit (plus, I didn't have shrimp but I did have frozen flounder.) This is a dish you can feel good about eating - gluten free; low in carbs and fat; high in protein and essential fatty acids; and preservative free. It's a restaurant quality meal without the high cost, wait for a table, or the need for fancy clothes.

What You Need

2 Flounder or Tilapia Fillets (frozen or fresh)
1/2 small Tomato, diced
1/8 cup Red Pepper, diced
1/2 packet McCormick Garlic Butter Shrimp Scampi Seasoning
1 T Olive Oil
1 T Butter
1 t minced Garlic
dash of White Wine
Cooking Oil for Fish
Yellow Corn Meal

How To Prepare

Dice tomato and red pepper. Add oil, butter, half packet of seasoning, garlic, wine and veggies to pan and saute over medium heat until tomato and peppers are soft. In separate pan, add enough cooking oil for fish; approximately 1 1/2 tablespoons. Coat fillets in cornmeal and add to heated pan. Cook on medium high, approximately 7 minutes per side, depending on thickness of fish.

Place fish on plate and top with scampi topping. Add fresh thyme for color or extra taste.

Personally, this was filling enough for me. However, this would be wonderful served over your favorite pasta or rice.

I hope you find the crunchy texture and mild fish taste paired with the aromatic kick of the scampi topping as yum as me.

Let me know if you liked this and how you ate it. Please share with friends and family via www.monicawrites.blogspot.com or wwwmonicawritesblogspotcom on FB. Please like my new FB Business page. I love staying in touch. 

Until next time...

 

Driving Ms. Monica

I was whining (without wine) to my good friend, Jessica, about this last night. In fact, it's been on my mind for several weeks. Here it is.... I DON'T WANT TO BE MORE SELF-RELIANT!!!

Did you hear that? Am I loud enough?

You see, the technological revolution is like the industrial revolution on steroids. The mindset that embodies "the bottom line, efficiency, quantity" now has the tools, ie internet, computers, smart everythings, to carry out its mission like never before. And while I appreciate the positives of these changes, with every blessing comes a curse. This is what it looks like, in my mind...

First, dear grocery store at which I spend lots of money. I appreciate that technology now allows us to scan our own food products and self check-out. But here's the deal...if I'm doing my own scanning and bagging because the lines I prefer to go to (with cashiers) are too long because you're not very well staffed because you're wanting more for less,  then I believe I deserve a 5% discount, a free bag of chips, a lotto card...just something for Pete's sake. After all, I'm helping you with your bottom line....you're welcome.

Secondly, when I call the customer service department of my insurance, credit card, banking, pharmacy, retail, YOU NAME IT, company; I want "Would you like to speak with a representative?" as my first option. I don't have the time nor desire to wander through your menu options. The only ones of those I want are when I am sitting my tired self down at a nice restaurant, about to have a gastronomic experience.

Third, where the hell are the full-service gas stations? I remember this growing up in the seventies and eighties. Yes, last century. We had people who would come to our car window and ask us what kind of gas we wanted. They would then promptly pump it and take our payment. They'd even bring us our receipt. We didn't mind tipping them or paying the few cents extra per gallon because these dear souls were preventing us from having to get out of our vehicles in sub-freezing weather, in February, when we'd already endured 4 months of frigidness. Or like where I grew up, it prevented us from the oppressive heat of Alabama summers where it takes 60 seconds to be dripping in sweat. 

Fourth, doctors offices. Every time I visit I fill out your forms. I like pen and paper. Now, before every visit I have to answer the same GD questions online and then some. Really? Don't you have an employee who can do this so that your customers have a better experience? No, I know, because that would require putting the bottom line as a second priority. I understand.

Next, schools. Oh schools. Please listen. Open your ears like you ask your students to do every day and please pay attention. I don't need an email, a text, a phone call and a typed note all saying the same thing. I may be scattered and I know you're trying to reach everyone, but I'm fine being out of the loop a bit. Because, you see, since I have ParentConnect and Blackboard (parents of school aged children know what I'm talking about), I pretty much know everything that I need to know. Really, I'm good. LEAVE ME ALONE, smiling.

And finally, this has nothing to do with the bottom line, but it does have to do with the gist of  beingsick of self-reliance...preferring some pampering. SOMEONE GET ME A CHAFFEUR...LAWD...PLEASE! It's enough that I shuttle my kids and their friends to all of these places, but all of the time. Again, really? 

Can't Ms. Monica just have a driver for one day...one day? Morgan Freeman, where are you when I need you?

P.S. - Thanks for reading! Please comment and share if you enjoyed this piece. And I'm still working on trying to figure out the photos and images...I'll get there...in the meantime it's good old fashioned writing. Now where's my pen and paper?

Abstract Spinach Lasagna

Abstract Spinach Lasagna

It looks like an abstract 3D piece of art, doesn't it? I broke up the cheese slices to create this effect.

This recipe is my son's favorite meal, besides Chick-fil-A. I don't hold a chance against it. But this recipe, at least, gives him pause.

I learned this recipe from a neighbor when we lived on the outskirts of Washington DC. We had just had our son; my husband was commuting closer to our current location to begin his career with Comcast; and I was a sleep-deprived but satisfied stay-at-home mom and emerging freelance writer. 

The only difference between this and my friend's recipe is that she added  layers of portobello mushroom (YUM!) and used ricotta. I prefer the moist texture of cottage cheese and my son didn't care for the mushrooms, so this is now OUR recipe.

I only make it a few times a year because, as I've stated in many previous posts, I don't really enjoy the kitchen. But knowing that I'm making something that makes my big guy feel considered and cared for....it's all worth it. And to tell you the truth, this is easy peasy.

I decided to name it "Abstract" because I don't want you guys or y'all freaking out about the amount of sauce, whether you have enough cheese, or are a layer short. THIS IS ABSTRACT YUM, NOT PUZZLE YUM! The pieces don't have to fit perfectly together. Serve with fresh garlic bread and a crisp salad.

Make it, eat it, and enjoy it! You can't go wrong....promise.

What You Need
1 jar pasta sauce
1 small container cottage cheese (I used 1% but prefer whole)
1 T italian seasonings
1 egg
1 cup frozen spinach
1 package mozzarella cheese
parmesan cheese
no-boil lasagna pasta

Here are the ingredients minus the italian seasoning spice.

How To Prepare

If using frozen spinach, defrost until you can spread it apart. The small box is plenty for this recipe. Mix egg, italian seasoning and cottage cheese in a bowl. Drain spinach and take however much you want and add to cheese mixture.

Preheat oven to directions on your "oven-ready" or "no-boil" lasagna. I like San Giorgio brand because the size perfectly fits the 8x8 pyrex dish I use. This box said 350 degrees. Take a baking pan, preferably 8x8, and spread a layer of pasta sauce. Put two pieces of pasta down. Spread the spinach/cottage cheese mixture and top with slices or shredded mozarella cheese. Repeat this process until you run out. I was able to get 4 layers of pasta, with the final layer of pasta covered only in sauce, cheese and parmesan, NOT the cottage cheese/spinach mixture.

Here's a side view once baked. 

Cover with foil and bake for 40 minutes. Remove foil and broil until cheese is browned. Eat right away and for leftovers the next day...YUM!

Gluten-free Suggestion

Since I'm the only one who eats Gluten-Free, I'll either boil some GF pasta and then scrape the topping and filling onto my pasta or do the same thing over brown rice. 

The finished side view. My son gobbled it down right after school. Healthy and nutritious meal before sports.

If I can make this, you can too. If you don't like spinach, substitute brocolli or remove veggies. Use a homemade sauce, try ricotta, layer with zucchini. Make it your own.

And, as always, please SHARE with friends and LET ME KNOW how you liked it!

Until next time...