6/21 ~ Words

6.21.24: garden clean-up

6.21.23: mini pinwheel sandwiches with flavored cream cheese

6.21.22: TT removing paint from windows

6.21.21: patriotic windsock

6.21.20: 🔥week 25

6.21.19: lego key holder

6.21.18: garden soaker with timer

6.21.17: baked lemon donuts

6.21.16: packing tips

Tortellini and Bowtie Pasta Salad with Vegetables

I hosted book club Monday but we were up north the whole weekend so I needed to make a dish that I could start in the camper and finish when we got home Monday afternoon. It's basically a "boil some pasta and throw in whatever veg you want" kinda recipe! Another of my non-recipe recipes haha. Andddd I forgot to take a picture - it looks like pasta with vegetables in Italian dressing, sorry! I will make it again and update when I do!

Change as you see fit - this is what I did:

• 1 package dried 3-cheese tortellini, cooked al dente
• 1 box mini bowties, cooked al dente
• asparagus stalks (I used a handful), blanch in boiling water for 2 minutes then run under cool water to cool, chopped into bite-sized pieces
• 1 small bag frozen corn, thawed (note: I put the corn in a colander and pour the hot water from the pasta over top of it)
• marinated grill artichokes, cut into bite-sized pieces, save the liquid
• marinated small mozzarella balls, quartered, save the oil
• cherry tomatoes, halved - as many as you want
• chopped green onion stems (the green part), as many as you want
• Italian dressing (I love Olive Garden lite Italian bottled dressing
• kosher salt, black pepper 

Put the cooked pasta in a large bowl; add all the vegetables and toss to combine. Add the oil and seasonings from the marinated mozzarella balls and stir together to combine. Add about 1/2 bottle of the Italian dressing, stir to combine. Season with salt and pepper. Taste the salad and adjust seasonings, add more Italian if needed; I also added some of the liquid from the marinated grilled artichokes. 

Note: this made a LOT of pasta salad, seriously 2 large bowls worth - we loved the salad but it was never ending so I was pawning it off to anyone I saw for the next few days! Fortunately it tasted great since I ate it for breakfast and lunch multiple times!

2nd note: our book was "Friends with Secrets" if anyone is curious. I thought it was ok, it's def readable but I didn't love the plot line - other people really liked it tho.  I'd give 3 ⭐️

6.20.24: Red Cross Certification 

6.20.23: TT remove fridge odors

6.20.22: old window photo display

6.20.21: 🔥 week 25

6.20.20: wedge salad platter

6.20.19: chipotle sweet potato posole

6.20.18: latch hook rug

6.20.17: change a lightbulb

6.20.16: garage sale signs 

Taco Rice

According to the site where I found this recipe, Taco Rice is a Japanese dish invented in the 80's to appeal to the large American population stationed there, I didn't realize how big our US presence is located there.  We had this for dinner last night and loved it - Dave said to definitely add it to our regular menu list haha. I used ground chicken and a bag of shredded cheddar cheese instead of grating it myself and adding cornstarch as the recipe is written, don't know how much different it is with those substitutions but the cheese sauce was smooth and creamy, and I don't feel like the chicken changed the taco meat at all. Yum!

For the taco meat:

• 2 T. vegetable or canola oil
• 1 medium white or yellow onion, finely diced (about 1 cup)
• 2 medium cloves garlic, minced
• 1 pound ground beef, preferably 80% lean
• 1 T. chile powder
• 2 t. kosher salt; for table salt only use 1 t. 
• 1 1/2 t. ground cumin 
• 1/4 t. ground black pepper
• 1/4 t. smoked paprika
• 1/4 t. dried oregano
• 4 t. ketchup
• 1 cup water

For the cheese sauce:

• 8 oz. extra-sharp cheddar cheese, grated on large holes of a box grater
• 1 t. cornstarch or potato starch
• 1 1/4 cups (10 ounces) evaporated milk
• 1/4 t. kosher salt; for table salt only use half as much
• 1/4 t. ground black pepper
• 1/8 t. smoked paprika

To Serve:

• 4 cups cooked short-grain white rice
• 2 cups shredded iceberg lettuce
• 1 large tomato, halved and sliced
• salsa, for serving
• tortilla chips, for serving 

Directions:

for the taco meat:

1. In a large nonstick skillet over medium-high, heat oil until shimmering. Add onion and garlic and cook, stirring constantly to avoid browning, until tender and fragrant, about 3 minutes. Add ground beef and cook, using a wooden spoon to break up meat into small pieces, until the beef starts to brown, about 5 minutes. 
2. Add chile powder, salt, cumin, pepper, smoked paprika, dried oregano, ketchup, and 1 cup water. Cook, using a wooded spoon to scrape and stir bottom of the skillet. Bring to a boil over high heat and cook until liquid slightly thickens, about 3 minutes. Remove from heat, season to taste, and cover to keep warm; set aside. 

for the cheese sauce:

1. In a medium saucepan, toss grated cheddar with cornstarch to evenly coat. Add 1 1/4 cups evaporated milk, salt, pepper, and smoked paprika. Cook on low heat, whisking constantly, until melted and smooth, about 5 minutes. Remove from heat. 

to serve:

Divide cooked rice equally among 4 plates. Top each with taco meat, followed by the cheese sauce, lettuce, and sliced tomato. Garnish with salsa and crushed tortilla chips. 

recipe and more info found here at seriouseats

6.19.24: polenta caprese stacks

6.19.23: pet mug shot 

6.19.22: 🔥 week 25

6.19.21: charcuterie platter 

6.19.20: pompom bookmarks by Brooke

6.19.19: owl pull-apart cake

6.19.18: your blog comments, and a deer psa 

6/19/17: how to distress jeans

6/19/16: gnocchi with tomatoes and snap peas

Chicken Stuffing Casserole

I'm not a stuffing lover but this is darn delicious. Really, what more can I say? Well there's the fact that it's very easy to make and other than the baking time it comes together quickly and you can't really mess anything up - and even though the ingredient list is short and simple it's darn delicious. 

for the stuffing:

• 1 1/2 cups low sodium chicken broth
• 1/4 cup butter
• 1 (6 oz) package Stove-Top stuffing mix

for the filling:

• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75) can cream of mushroom soup 
• 1 cup sour cream
• 1 whole cooked rotisserie chicken, shredded (about 3 cups)
• 1 (12 oz) bag frozen mixed vegetables, thawed

Instructions:

1. preheat the oven to 375'. Spray a 13x9" baking dish with cooking spray.
2. Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stif in the stuffing mix, remove from heat, and cover. Let stand for 5 minutes, then fluff with a fork.
3. In a large bowl, mix together the cream of chicken soup, mushroom soup, and sour cream. Add the shredded chicken and mixed vegetables, stir to combine. Pour the mixture into the prepared baking dish, spreading evenly. Top with the stuffing, spreading it in an even layer.
4. Bake for 1 hour uncovered, until the stuffing is lightly browned and the filling is bubbling. 

Notes:

• to make ahead of time - assemble the casserole the day before, cover it, and keep it in the fridge. Due to the extra chill from the fridge you will need to add about 10 minutes to the baking time.
• to freeze - cover the pan with plastic wrap and again with foil. Freeze for 3-4 months. Thaw and bake, adding extra time to account for the chill of the freezer.
• to store - put leftovers in an airtight container and keep in the fridge for 3-4 days, or in the freezer for up to 1 month. 

Recipe found here at lil luna 

6.18.24: TT using vinegar in the laundry

6.18.23: 🔥 week 25

6.18.22: stacked finger sandwiches

6.18.21: mint chip brownie ice cream squares 

6.18.20: patriotic fruit pizza

6.18.19: tip-sy tuesday: balsamic reduction

6.18.18: halibut stacked with potatoes and spinach

6.18.17: meatloaf

6.18.16: garage sale

Tip-sy Tuesday: pallet photo holder

This is the last post from Cathy's granddaughters open house - I thought this was a fun idea and wanted to share. They stood pallets up around her yard (against a tree, against a rock...) and clipped the photos to twine with mini clothespins and attached to the pallets. I only took one picture but you get the gist...

6.17.24: crockpot broccoli cheese casserole

6.17.23: words

6.17.22: selfie light

6.17.21: pierogi

6.17.20: peas with rosemary and pine nuts 

6.17.19: paper tropical flowers

6.17.18: coincidentally it's a different paper flower.

6.17.17: for real, it's another paper flower! I honestly had no idea and did not do this on purpose!

6.17.16: rock photo stand. whew, 4 years of paper flowers woulda been super weird timing.

Paper Flower Arch

Last of my paper flower posts from helping Cathy with the open house - in addition to making the flowers for the table arrangement, she also made this arch to go over a set of lockers for a photo backdrop area. They attached crepe paper streamers which looked really nice, unfortunately it was quite windy and the streamers flew around - so she taped a few of them at the bottom and let the rest fly. Still pretty!

She made this from cardboard that she spray painted pink, hot glued the flowers and greenery in place, and stenciled on the words. Turned out great!

Click here and here for a couple other posts for paper flower making. 

6.16.24: 🔥 week 24

6.16.23: MSTI: pineapple corer and slicer

6.16.22: chicken cheeseburger shepherds pie

6.16.21: minty dream cookies 

6.16.20: tip-sy tuesday: toasting pine nuts

6.16.19: 🔥week 24

6.16.18: camping shower lanyard

6.16.17: outfit idea - distressed jeans

6.16.16: scottie topiary

🔥 Around the Campfire (week 24)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

6/8: 🔥 week 23 

6/9: paper flowers with centers 

6/10: TT plastic bottle plant irrigation 

6/11: gnocchi with sautéed vegetables 

6/12: paper flower arrangements 

6/13: friday the 13th funny 

6/14: words (unconditional love)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

6.15.24: words (loud and quiet)

6.15.23: california chicken by Macey

6.15.22: greenery wall by Jenny

6.15.21: TT slicing tomatoes hack and fail 

6.15.20: painted sticks

6.15.19: Jen's new 'mantra' 

6.15.18: diy duvet cover

6.15.17: chopping herbs 

6.15.16: mini fruit pies

  

6/14 ~ Words

 

6.14.24: pf chang inspired lettuce wrap salad

6.14.23: welcome to the jungle vegetable soup

6.14.22: TT butter substitutes 

6.14.21: sweet and simple gift box 

6.14.20: 🔥week 24

6.14.19: diy: ice packs

6.14.18: rv headboard wall

6.14.17: mini hand pies

6.14.16: scented bath salts

Friday the 13th Funny

 

6.13.24: thru the years

6.13.23: TT chopped veggie containers

6.13.22: photo centerpiece 

6.13.21: 🔥 week 24

6.13.20: crispy salt and vinegar potatoes

6.13.19: MSIH: mini calzones

6.13.18: 1,000 posts! (it's now 3543!)

6.13.17: mason jar graduation gift

6.13.16: painted flag mason jars

Paper Flower Arrangements

I finished helping Cathy make paper flowers for her granddaughters open house - but then she overthunk it and made them even prettier! She reworked the pedals on most of them, cutting and changing them into different shapes and textures...I said overthunk but really she was right haha, and it really made a difference! They turned out beautiful and I can't even take any credit for helping LOL. 

All of them (other than the rose) started as traditional accordion flowers, once she was done changing the pedals tho they all look like different techniques. Click here and here for 2 other posts about making paper flowers with her. 

6.12.24: chipotle-lime cauliflower bowls or tacos

6.12.23: combining dog tricks

6.12.22: 🔥 week 24

6.12.21: cauliflower pizza casserole 

6.12.20: Al and Cathy change their kitchen island 

6.12.19: potato, squash, goat cheese gratin

6.12.18: phone case hack

6.12.17: DIY clutch (placemat) purse

6.12.16: asparagus strawberry salad