Yesterday was a beautiful and abnormally warm February day here in Southern Minnesota. It made me anxious for spring and the sunshine. Of course this morning, a front moved in, bringing dark clouds and sleet. The gloomy skies started giving me a gloomy mood, so it was time to bring a little sunshine back.
My Hawaiian Chicken Pasta Salad hits the spot when you’re yearning for a fresh tasting meal! This salad is filled with a citrus taste and a hint of garlic and curry! Give the recipe below a try and bring in the sunshine!
1 Cooked Chicken Breast
1 (8 oz.) Can Pineapple, save juice for the dressing **You can always use more pineapple if you’d like!
1 (11 oz.) Can Mandarin Oranges (Juices drained)
3 Cups Cooked Elbow Pasta
1 Cup Mayonnaise
¼ Tsp Curry Powder
¼ Tsp Garlic Powder
Juice from the 8 oz. can of Pineapple
Dice or Shred the cooked chicken breast.
Mix the chicken, pineapple, mandarin oranges, and pasta.
In a separate bowl, mix together the mayonnaise, curry powder, garlic powder, and juice from the can of pineapple.
Whisk the dressing until all ingredients are combined smoothly.
Stir the dressing in with the rest of the ingredients.
On the days when the temps are sub-zero here in Minnesota, you might find yourself longing for the summer sunshine. As much as I love winter, these temps make me start feeling cooped up and feeling that any temp above 0 is beautiful weather. I am definitely a Minnesotan!
As I’ve mentioned, I currently live with my parents. One of the big advantages of this is all of the amazing food in this house. In the basement are shelves filled with canned goods, canned fresh by my mom. The peaches seemed to be glowing in the dim light, calling to me, and radiating warmth as the cold air seeped through the 109 year old house. What a better way to experience summer on a sub-zero day than tasting it! So I piled some jars of peaches into my arms and decided to make Peach Crisp! Is your mouth watering right now?
The great thing about any kind of crisp is that you can make it in different sizes. Since I’d better share it with my parents, I made a full 9 x 13 pan full. If you are baking for one then you can half this recipe easily enough, it will last several days so you can portion it out and have a piece when you’d like!
Enjoy Your Taste of Summer!
6 Cups Peach Slices drained (canned or fresh if you’re lucky!)
3 Tbsp Flour
1 Tsp Cinnamon
***If you are using fresh peaches, spring 3 Tbsp sugar on top of slices***
Crisp Topping Ingredients:
1 Cup Brown Sugar
1 1/2 Cups Flour
1/2 Cup Butter (cubed)
1 Cup Oats
2 pinches Baking Soda
Spray the pan with nonstick cooking spray and preheat oven to 375 degrees.
Evenly place the drained peach slices into the pan.
Sprinkle 3 tbsp flour and 1 tsp cinnamon evenly on top of the peach slices.
Next, in a food processor (or a mixing bowl in you don’t have a processor) pour in the brown sugar, flour, and baking soda and mix together.
Add the half cup of butter (make sure it’s cut up in cubes) to the flour mixture.
Pulse the mixture (or mix in the butter with a pastry blender) until the butter is cut into the mixture.
Add the oatmeal to the mixture.
Pulse in the food processor until all is mixed together is a crumbled mix.
Pour mix evenly of the peaches.
Bake in the preheated oven for 45-50 minutes until the top is golden brown.
It’s a beautiful morning, the sun is shining, the snow is sparkling, and it’s a balmy -5 degrees out (with a wind-chill of -23)! A great breakfast is the perfect fit for this beautiful morning. When I wake up, I am usually starving, I don’t want to spend hours in the kitchen making myself a meal for one, but I get sick of bowls of cereal and oatmeal pretty fast.
Therefore, one of my go-to meals is a simple Toad in the Hole. Now there are several different names for this meal, Toad in the Hole, Eggs in a Basket, Egg in the Hole, and so on… I grew up with this as a favorite meal and have always called in Toad in the Hole, I was completely blown away when I first heard it called something else!
This is such a simple meal to make if you are cooking for one. It can easily feed a crowd too! This quick meal will fill your up and the protein will give the fuel needed for a busy day. Whatever life brings you, a good breakfast is a great way to kick start a good day!
Butter (I used Land-O-Lakes Light Spreadable Butter this time)
Bread 1 Slice (I prefer some homemade whole wheat!)
Egg (1 large, or two egg whites)
While heating up a skillet, cut a hole the size of a nickel in the bread.
Butter both sides of the bread (and the hole piece you cut out too!)
Place the bread in the skillet and brown one side (do the same with the hole you cut out, this is an extra treat!)
One the bread is browned on one side, flip it over.
Crack an egg over the bread, allowing the yoke to go into the hole.
Put on the skillet lid to let the egg steam.
Let it cook until the egg is cooked through, and the bottom of the bread is toasted.
Then place it on a plate for a delicious meal. A slice of ham and fruit go great with a Toad in the Hole and add a little more nutrition to your meal!
“My life is like a lemon drop. I’m suckin’ on the bitter to get to the sweet part. I know there are better days ahead.”
The words to this song really struck a chord with me when I first heard them. These are words that have stuck with me and run through my head on those sour days. Lately these words have been running through my head daily. It seems that I am having some of my most sour moments mixed with what are some of my most sweet moments in the past month.
These sour moments are inspiring me to find the strength within me. I am a teacher, writer, baker, crafter, and what ever else I can get my hands on doer. I am starting a new chapter in my life, I’ve finished grad school, I’m starting a new job, going through a breakup, and moving home with my parents at 28 years old. What could be a better time to start a blog on life’s adventures!
Join me while I start my new life, you might learn a thing or two!