Chicken Jambalaya

Next time I want to try this recipe using shrimp.  This time around I just used what I had in the house, which meant chicken only.

Chicken Jambalaya

water for sauteing veggies

3 stalks celery, diced

3 carrots, peeled and sliced penny-style

1/2 large yellow onion, chopped

1 green bell pepper, chopped

1 (14.5 oz.) can diced tomatoes (no salt added)

5 chicken bouillon cubes  (adds too much sodium, so beware... could use low sodium broth instead of the bouillon cubes and water)

5 cups water

1 cup brown Minute Rice (uncooked)

3/4 tsp. dried thyme

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. Tony Chachere's Creole seasoning

1/4 tsp. black pepper

1 bay leaf

3 cups cooked, cubed chicken  (I used Rotisserie chicken meat)

Saute celery, carrots, onion and green pepper in stockpot on medium low heat in water.  Use just enough water to keep the veggies from sticking to the bottom of the skillet.  Add water as needed until you have the veggies cooked to desired tenderness.  (I like crisp tender at this point)

Stir in tomatoes, rice, bouillon, water, and all seasonings.  Bring all to a boil.  Reduce heat, cover and simmer for about 10 minutes or until rice is tender.  Stir in chicken and cook until heated through.  Discard bay leaf and serve.    (you can use long grain rice instead and just increase the cooking time as needed)

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 184.7

• Total Fat: 1.8 g
• Cholesterol: 33.8 mg
• Sodium: 1,344.5 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 3.9 g
• Protein: 19.1 g

Bonfire, again!

I am realizing that I have too many posts entitled 'Bonfire'.   :)  I guess that comes with having a son who likes to have a lot of parties!  He had billed this one as his 'last party of the year', but I am wondering if that will actually hold.  Either way is fine with me.  These are terrific kids and I am just glad that we have a place where they can gather to enjoy each others company.  They even let me sneak in and take a few pictures, if I am quick!   :)

Ironically, the weather for this bonfire was not nearly as cold and miserable as the last one.  In fact, it turned out to be a pretty pleasant time around the fire.  Although, about half way through the evening they all came traipsing in to eat and never went back outside.  :)  

Here are some photos from the evening.  They tell the story best, I think.  :)

Ben, Tyler and Jonathan

They were the first to tackle the snack table while the older kids were still outside at the fire!   :)

Megan and Melina warming up with soup.

hungry kids!

Jonathan S. and Adrian

Aviel, Tenea, Megan and Melina

Nils, Joey, Mia, Jillian, Sebastian and Mason

Gigi, Naseem, Jackson and Katie

the whole crew!!

downstairs playing pool... except for Mia the pogo stick champ!   :)

Tenea, Megan, Melina and Jackson

Naseem and Katie

Jonathan S. Gigi and Adrian

the younger boys playing a late night game of 'Night at the Museum' outside

Cannellini Beans with Kale

How I served it...

Man, this stuff is quick and tasty.  It is a breeze to whip up for a quick lunch or dinner.  The only problem is that my fellas aren't nearly as enthused as I am.  I keep thinking 'baby steps'.  :)  They have come a long way with me over the course of this last year and I have hope that there is still more ground for them to cover.  For the most part, they have transitioned well with my change in cooking methods and the loss of some of their favorite foods (like chicken fried steak, mashed potatoes and cream gravy!).

So, for now, this delectable dish is just for me, but I'll keep trying!!   :)

Cannellini Beans with Kale
2 Tbsp. olive oil  (see note below about this....)
1 large onion, chopped
1 Tbsp. minced garlic  (or 1 tsp. garlic powder)
1 can Bush's Cannellini beans, drained and rinsed
4 cups Kale, cleaned, drained and chopped
1/2  Knorr Vegetable Bouillon cube  (or 1 cup vegetable broth instead of the bouillon and water)
1 cup water
1/2 tsp. black pepper

Saute onion in olive oil on low heat until caramelized.  (Note - I am now learning to saute using just water... no oil.  Here is a link that tells more about this method.)  Add garlic after onions are done and saute 1 minute.  Turn heat up to medium high and add remaining ingredients.  Cover and cook until kale is wilted and beans are heated through, stirring as needed.

I served this alongside my Honey Roasted Sweet Potatoes and Uncle Ben's Chicken and Wild Rice.  Actually, not just alongside, but all mixed together!!  Even better!!   :)

How I actually ate it!   :)

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 182.0

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 635.2 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 11.4 g
• Protein: 12.5 g

Celebrating Jonathan!

We celebrated Jonathan for an entire weekend!  :)  His birthday fell on a Friday this year and he was able to have his 'friend' party on his actual birthday, much to his liking.  He chose to have a combination birthday/costume party since it was so close to Halloween.  He had been working on a costume for a couple of weeks and got it finished the night before the party.  It was pretty cool, if I do say so myself.  You can't see from the photo, but there was some real engineering that went into the legs (inside) and the arms (for motion ability).  Plus, the head was lined for comfort with EVA foam.  :)  The fellas all looked great in their costumes and, except for Jonathan, were able to keep them on for most of the party.  :)

Jonathan in his Minecraft costume that he made.

Jonathan, Bennett, Luca, Tyler

Jonathan had asked Grandpa if he would drive the team of Haflingers for his party.  The weather was again lovely and the boys had a good ride in the wagon, going all over our place.  

in the wagon

Jackson, Adrian, Jonathan, Luca, Bennett, Tyler and Grandpa

They spent time on the trampoline, played pool in the basement, ate cake and candy, opened presents and just enjoyed hanging out together.  It was a great group of fellas and I think everyone had a good time.  Success!  

Jackson and Adrian also made Minecraft heads... :)

Then, the next night we celebrated Jonathan again with the 'family' birthday party.  Jonathan asked Grandma for not one, but TWO of her famous chocolate buttermilk sheet cakes - one for the friend party and another for the family party.  She obliged and we were ALL grateful!   :)

My boy is growing up before my eyes...

Julie and Anna

Grandma and Grandpa

Jackson and Marvin

Laura and Jonathan

Jonathan holding up the 2012 MO State Fair belt buckle - an annual birthday gift from Grandpa.  The fellas have been collecting these belt buckles since 2005 and they are cherished mementos.

Inevitably, someone will start talking about previous years buckles and one of the fellas at the table will stand up to show off that version.  You can pretty well count on it!   :)  ha!

Minecraft seemed to be a theme this year...  :)

It was an honor to celebrate my dear youngest son... how quickly the years are flying by.  I just want to grab hold and remember it all...

White Chicken Chili

Tasty!!  Great for a cold, rainy night.

White Chicken Chili

4 skinless, boneless chicken breast halves, cubed  (I actually used about 3 cups of Rotisserie chicken)

1 small onion, chopped

3 cups water

3 chicken bouillon cubes   

(could use 3 cups chicken broth instead of the water and bouillon)

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. dried oregano

1/3 tsp. dried cilantro

1/8 tsp. Tony Chachere's Creole seasoning (or cayenne pepper)

1 (15 oz. can) Cannellini beans, drained and rinsed

The recipe called for a 4 oz. can of diced green chiles but I didn't have that on hand and didn't miss it at all.  

Saute onion in skillet sprayed with cooking spray.  You can use only water, no oil, if you keep a close eye on it - this will save quite a few calories.  Just add a few Tbsp. of water and keep adding water as you saute - don't let it go dry.

Add in the rotisserie chicken and stir to mix.  (If you are using chicken breasts, cube and cook them first.)  

Stir in the water and bouillon cubes.  Add all seasonings.  Reduce heat and simmer for 15 minutes. 

Stir in the beans and simmer for 5 more minutes.  You may garnish with chopped green onions and shredded Monterey Jack cheese (but we didn't add that and it was quite tasty without.)

Servings - 4 large servings 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 216.4

• Total Fat: 1.5 g
• Cholesterol: 50.4 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 5.7 g
• Protein: 31.0 g

Best Variety Blog???

You know, it really is sort of funny.  This is the 2nd year in a row that I have discovered that my little blog has been nominated in the category of Best Variety Blog in the Homeschool Blog Awards contest.  I have to say that my head spins when I hear something like this.  I mean, my little blog doesn't seem like it could possibly be that entertaining to most folks (unless you are related to me).   :)  But, I am beyond honored that someone out there thought to nominate me.  Thank you so much, whoever you are.  The truly funny thing is that the nomination has come right when I have been neglecting my poor little blog.  That is exactly what happened last year!  ha!  So, I guess this is the impetus I needed to get in gear and update things around here.  I'm on it!!  :)

And if you are so led, I encourage you to go vote for your favorite blogs in the 2012 Homeschool Blog Awards contest.  Click this link then scroll to the bottom of the page to see a listing of categories in the contest.  You can then browse the blogs listed for each category and vote for your favorite.   Apparently, you can vote once per day between now and Nov. 16.

Check out my two friends, De'Etta and Renita, who have also been nominated this year.  :)  

Best Homeschool Mom Blog - Choosing Joy

Best Nitty Gritty Blog - Homedaze

And then there is me... crazy!

Best Variety Blog - Life at Willis Creek Ranch

Please let me know if I am missing any other friends in the categories.  I did a quick perusal and very likely may have missed someone else that I know.