Our Everyday Dinners

Family Fun at Rogers Aquatic Center

Amy — Sun, 19 May 2013 18:00:15 +0000

Our family loves a water park, so I am thrilled about the new one in our own backyard (ok, not literally our backyard, but that sure would be cool). The Rogers Aquatic Center opens next Sunday, May 26, but we got to go yesterday for a sneak peek.

The slides were a big hit with my girls, ages 9 and 7. Poor Alex was disappointed he was too small to ride (only by an inch), but he was fine after he realized there were water cannons in the kid area that he could use to blast his unsuspecting mommy with cold water!

There is kid friendly snack bar where we had surprisingly good pizza for lunch. Maybe I was just hungry after climbing up all those stairs for the water slides (bonus points for getting in my workout!), but I thought it was alright. They have hot dogs and nachos, too, along with sodas, juice, candy, and ice cream, all at very affordable prices. Your kids will certainly find something they will enjoy.

The Rogers Aquatic Center is at 1707 South 26th Street in Rogers. The prices for non Rogers residents are $15 for adults, $10 for kids, and babies under 36″ are free. If you are a Rogers resident, the prices are a little cheaper. They have a 10 pass punch card on sale for half price just until the park opens on Sunday, May 26. The punch card may be used multiple times by one person or for multiple family members and friends. This card is a real bargain..We’ve already got ours! Tickets are now being sold at the Rogers Parks Dept, 113 N. 4th St. Call 479-631-3350 for details.

They will have specials all summer, so follow Rogers Aquatic Center on Facebook to stay up to date.

We’ll see you there all summer long! Thank you city of Rogers, Arkansas and thanks Arkansas Women Bloggers for providing this fun day for our family.

I’m a Gardener! Garden2Blog with P. Allen Smith

Amy — Thu, 16 May 2013 16:06:26 +0000

Disclosure: While I received room and board at a fancy hotel and lots of swag, all opinions about the fabulous P. Allen Smith, Laguna Ponds, Berry Nurseries, Bonnie Plants, Jobe’s Organics, Le Creuset, The Seed Keeper Company, Star Roses, and Troy Bilt are my own.

As an amateur gardener, I was elated to be invited to the third annual Garden2Blog event with P. Allen Smith in Little Rock. I came home inspired, happy, and exhausted!

It was not my first time at Moss Mountain Farm with Allen. I waxed on and on about my visit last year. I love it there. But this year, the focus was the gardens, and we spent 2 full days touring and learning.

I drove to Little Rock early Tuesday morning, and immediately boarded our “coach” headed for the Arkansas Governor’s Mansion. P. Allen Smith is so knowledgable about our state, and was a perfect tour guide.

Getting to tour the Governor’s Mansion and gardens was a real treat as a native Arkansan. We had the privilege of meeting Ginger Bebee, our First Lady, and having lunch in the mansion.

Next, we visited Allen’s city home in historic downtown Little Rock. I had never been there, and it was interesting to see his small space gardening. I learned that all you need is a sunny spot and a raised bed to be a gardener! Who knew I was already a gardener?

Our next stop was Moss Mountain Farm, my happy place. The trees, the breeze, the flowers, even the chickens. I love it all. I won’t post all the pictures of this beautiful farm, but I encourage you to check out the photo album on my Our Everyday Dinners page on Facebook.

The gardens are just getting going due to the unseasonably cold weather this spring, but the lettuce looks beautiful! The Bonnie Plants One Acre Vegetable Garden is an example of how your garden can be beautiful and functional.

After a wonderful evening of a farm to table dinner at the farm, and then enjoying new friends on the veranda at the lovely Capitol Hotel, I collapsed into bed to rest for our next full day of fun.

Bright and early the next morning, after a delicious breakfast of farm fresh eggs laid by “the girls”, homemade bread, and strawberry jam made from Allen’s strawberries, we got right to work.

We played with cool power tools from Troy Bilt, had a friendly competition with beautiful flowers and plants from Berry Nurseries (remember the beautiful wreath I gave away last Christmas? It was from them.), and learned all about organic fertilizer and how to feed our gardens the right way from Jobe’s.

After another fabulous meal, we sat on the east lawn, enjoying the gentle breeze from the Arkansas river, with the scent of roses wafting through the air, and got to pick the brains of the experts from Star Roses. I adore the way Allen layers the yew shrub, the roses, boxwood, and annuals.

We had a final, amazing farm fresh dinner, complete with a bluegrass band, and then loaded up the bus to go back to the hotel. I so enjoyed getting to know the brillant garden bloggers at Garden2Blog and I learned so much from the sponsors and from P. Allen Smith. I will tell you about some of the delicious food the chef at Moss Mountain Farm prepared for us in the upcoming weeks as I try out the recipes. Stay tuned.

Black Bean and Chicken Bowl

Amy — Wed, 15 May 2013 00:26:02 +0000

Nachos are a favorite quick meal in our house. Who doesn’t like tortilla chips and cheese? In an effort to be a little healthier, I replaced the store bought chips with a homemade baked version, left out the cheese for the grown ups, and turned it into a “bowl”. I didn’t miss that cheese at all. Ok, maybe I missed it a little…

Black Bean and Chicken Bowl

Serves 4

4 tortillas

olive oil spray

1 can black beans

¼ cup salsa

1/2 teaspoon garlic powder

1/4 teaspoon cumin

2 ears fresh corn

2 cooked chicken breasts, shredded (I used rotisserie chicken)

¼ cup Greek yogurt

juice of one lime

2 small tomatoes

salt, to taste

fresh cilantro, chives, green onions (optional)

chopped avocado, optional

Preheat oven to 400 degrees. Spray both sides of each tortilla lightly with olive oil spray. Cut into triangles and place on baking sheet. Sprinkle with salt and bake for 5-6 minutes, or until crispy.

Drain and rinse black beans. Combine beans, salsa, garlic powder, and cumin in a small saucepan and heat until hot.

Place corn in a microwave safe dish with ½ cup water, and microwave, covered, for 5 minutes. Cut corn off the cobb when it’s cooked.

Mix the lime juice and the Greek yogurt to create a yogurt cream sauce.

To assemble the bowl, place the black beans in bottom. Add the chicken. Drizzle on the yogurt cream sauce. Then, add the corn, cilantro, homemade chips, and tomatoes around the edge. Add cilantro, any herbs, and avocado. Sprinkle with a little salt to taste before serving.

The Ultimate Chocolate Brownie (How to get a dense, rich brownie)

Amy — Fri, 03 May 2013 18:46:59 +0000

I have the secret trick to getting to the most moist, fudgey, and dense brownie you’ve ever tasted. But you have to read this post to find out. On another note, I totally don’t understand people who like cake-like brownies…

I made a couple of batches of these brownies for the Food Blogger Bake Sale this Saturday. The bake sale benefits Share Our Strength’s No Kid Hungry campaign to end childhood hunger in America, an excellent cause. There are bake sales being held all over the country, but if you’re in Central Arkansas, stop by the Argenta Market between 9 and 2 on Saturday, May 4 and buy my brownies! Isn’t the packaging so cute? Visit Our Everyday Dinners on Facebook to find out more about the cool design.

The Ultimate Chocolate Brownie (adapted from Barefoot Contessa)

makes a half sheet pan (that’s a lot, by the way)

1 pound (4 sticks) unsalted butter (don’t substitute salted or your brownies will be too salty)

1 pound plus 12 ounces semisweet chocolate chips

6 ounces unsweetened bakers chocolate (not the powder)

6 extra large eggs

2 1/4 cup sugar

1 tablespoon instant coffee

2 tablespoons vanilla

1 1/4 cups flour

1 tablespoon baking powder

1 teaspoon salt

Preheat oven to 350. Spray a half sheet pan (aka cookie sheet or 12x18x1 baking sheet) well with cooking spray.

In a large bowl over simmering water (or a double boiler), melt 1 pound of chocolate chips, the butter, and the unsweetened chocolate. Allow it to cool slightly.

In a large bowl, stir together the eggs, coffee, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature (this is an important step or you’ll melt the rest of the chocolate chips and you won’t have the proper texture).

In a medium bowl, whisk together 1 cup of flour, the baking powder, and salt. Add it to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with a scant 1/4 cup of flour, then add them to the chocolate batter (mixing the chips with flour keeps them from sinking to the bottom of the batter). Pour into the baking sheet.
Bake for 20 minutes, then pull the pan out of the oven and slam it down on the kitchen counter. THIS is how you get the most dense, moist, and fudgey brownie ever. It forces the air out of the pan. Bake for about 10 additional minutes, until a toothpick comes out clean. Allow to cool thoroughly and refrigerate overnight before cutting.

Did you get that? The way to get a dense, rich brownie is to take the pan out of the oven about halfway though, and slam it down onto the counter to release the air bubbles. It works, and it’s fun, too!

Crunchy Broccoli Slaw

Amy — Thu, 02 May 2013 21:23:30 +0000

There is this coleslaw that my BFF, Christy, loves. We call it Crunchy Coleslaw, but it’s often called Chinese Coleslaw or Ramen Coleslaw. Unfortunately, it’s basically junkfood masquerading as a salad. It’s got Ramen noodles, the Ramen seasonings, and lots of oil and white sugar. By the way, did you know that the instant ramen noodles (not the delicious fresh ones in noodle shops) are fried before they are dried?

Anyway, I tried to make her favorite Crunchy Coleslaw a little healthier, but keeping that same flavor we like. I had to leave out the ramen, and I substituted broccoli slaw for regular cabbage for more vitamins. I mean, I see Christy in person about once a year, so I’ll probably make her the real thing during her visit, but for a regular Thursday night, this recipe is a great alternative!

Crunchy Broccoli Slaw

12 ounce package broccoli slaw (you can also shred your own, but really, ain’t nobody got time for that, ya know?)

2 tablespoons canola oil

1/3 cup apple cider vinegar

1 1/2 tablespoons honey or Splenda

1/2 cup chopped green onions

1/4 cup sunflower seeds

1/4 cup slivered almonds

salt and pepper to taste

Mix together the oil, vinegar, salt and pepper, and honey (or Splenda). In salad bowl combine broccoli slaw, green onions, sunflower seeds, and almonds. Add dressing and toss. Can be made ahead of time, even overnight, and stored in the refrigerator. Broccoli slaw doesn’t get soggy like cabbage or lettuce.

How To Grate Parmesan Cheese

Amy — Sun, 28 Apr 2013 19:27:31 +0000

Parmesan is the most misunderstood of the cheeses. It sits on the table at the pizza place (huh? shouldn’t cheese stay in the refrigerator?), it comes shredded in tubs next to the Kraft singles in the refrigerated section at the grocery store, but it’s also in a green can on the shelf next to the spaghetti sauce. But did you know that none of these are authentic Parmesan cheese?

Real Parmesan cheese is a hard cow’s milk cheese that’s actually called Parmigiano Reggiano, and by Italian law, must come from the eponymous region of Italy. If the cheese you find isn’t labeled with a stamp that it’s authentic, then it’s made in the same fashion as the Parmigiano Reggiano, but it’s not the real deal.

I can find it at Sam’s club, and it’s about a 1.5 pound wedge pre-packaged in plastic. At specialty cheese shops and Whole Foods, you can even buy it right off the big wheel of cheese. You will not believe the flavor difference between fresh Parmesan cheese and that other stuff. You’ll never go back!

So now that you’ve got the good stuff, you have to grate it. If you need just a little, you can use your microplane. You can also use a vegetable peeler to get long slivers of cheese for salads. But I prefer to grate it in the food processor.

First, cut the rind off the cheese. If you’re thrifty, you can save it for flavoring soups or something like that. I typically throw it away… Second, cut the cheese into 2 inch cubes and place them in the food processor fitted with a regular blade.

Then, put on the lid and just process the cheese until it’s the texture you like, it only takes a minute or two.

Store the grated cheese in an airtight container for up to a week in the refrigerator. It won’t go bad, but the flavor diminishes after a few days. Our family can easily use this much cheese in a week! Sprinkle it on salads, pasta, chicken, or plain rice.

Cornflake Chocolate Chip Marshmallow Cookies

Amy — Tue, 23 Apr 2013 13:39:08 +0000

Y’all. This may be the most uniquely delicious cookie I’ve ever eaten. The flavors and textures are so complex and different. I’ve wanted to try the “real thing” the last few times I’ve visited NYC, but a trip to Momofuku’s Milk Bar somehow has never made it onto the schedule. I hear their Crack Pie is, well, addicting.

This cookie has a lot of steps, requires 2 recipes, and it takes a bit of time, but it’s completely worth it. Don’t worry, none of the steps are difficult, but you must follow all of them for perfect cookies. And, um, try not to eat all the Cornflake Crunch before it goes into the cookies. It will not be easy to do!

Cornflake Chocolate Chip Marshmallow Cookies

16 tablespoons unsalted butter, at room temperature (unsalted is important or your cookies will be too salty)
1 1/4 cups granulated sugar
2⁄3 cup tightly packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 teaspoon kosher salt
3 cups Cornflake Crunch (recipe below)
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.

Using an ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

Heat the oven to 375°f.

Arrange the chilled dough a minimum of 4 inches apart on parchment lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

Cornflake Crunch

5 cups cornflakes
1/2 cup milk powder (usually in the baking aisle, Carnation is a good brand)
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons unsalted butter, melted

Heat the oven to 275 degrees.

Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. as you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

Spread the clusters on a parchment lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

Cool the cornflake crunch completely before storing or using in a recipe.

Peanut Sesame Noodles

Amy — Sun, 21 Apr 2013 12:53:36 +0000

These noodles can be served hot, cold, or room temperature. I prefer hot, because I like the combo of the warm and creamy noodles and the cold, crunchy pepper. But cold leftovers are delicious, too. I used to make these ALL the time, and now I can’t remember why I stopped….really yummy. You can also add cooked chicken and lots of veggies to make it extra hearty. Serve all the toppings on the side and let everyone make their own.

Peanut Sesame Noodles

1/2 cup smooth peanut butter

1/4 cup soy sauce

1/3 cup warm water

2 tablespoons fresh ginger, peeled

1 medium garlic clove

2 tablespoons red wine vinegar

1 tablespoon sesame oil

2 teaspoons honey

3/4 pound whole wheat spaghetti (or soba noodles, if you can find them, I can’t)

3 tablespoons sesame seeds, toasted

garnishes: red and/or yellow pepper cut into strips, green onions, cilantro, shredded carrots, sliced cucumber, fresh limes, Sriracha, cooked and shredded chicken

In a blender, puree the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, and honey. Add additional water if the sauce seems too thick (different peanut butters create different textures).

Boil spaghetti until al dente, and toss noodles with sauce. Garnish with toasted sesame seeds, red pepper, yellow pepper, green onions, cilantro, shredded carrots, sliced cucumber, shredded chicken, fresh limes, and of course, lots of Sriracha.

Grilled Chicken with Rosemary Mushroom Gravy

Amy — Sat, 20 Apr 2013 13:53:42 +0000

This is a simple and healthy recipe that looks pretty fancy and decadent, perfect for a stay at home date night or a dinner party. Now that my garden is getting going (more on that soon!), I’m thrilled to have fresh herbs all the time. Throw in whatever you like: rosemary, thyme, chives, a little sage would be nice, too.

I paired the sauce with grilled chicken, but you could use pork tenderloin or even steak. We also had grilled asparagus to keep it healthy, and roasted potatoes or even rice would be great additions to the plate.

Grilled Chicken with Herbed Mushroom Sauce

serves 4

4 boneless, skinless chicken breasts

olive oil

salt and pepper to taste

1 quart crimini mushrooms

olive oil to coat the pan

2 tablespoons butter

2 tablespoons flour

approximately 2 cups chicken or beef stock

fresh herbs (I used rosemary, thyme, and chives)

salt and pepper to taste

Drizzle the chicken breasts with olive oil, and sprinkle with salt and pepper. Grill over high heat until cooked through. Let rest under aluminum foil while you prepare the sauce.

Wash and dry mushrooms and cut in half. Heat enough oil to coat the bottom of the pan to high. Add dry mushrooms and stir them around until they begin to brown. Lower the temperature to medium and cook the mushrooms for about 5 minutes, or until they are tender.

Add butter and flour to the mushrooms. Stir it all around and cook for 2 minutes. Then, add the chicken stock and stir well. Raise the heat and let the sauce boil to reduce and thicken. When it’s the consistency you like, taste for seasonings and add salt and pepper. Add the fresh herbs. Slice the chicken at an angle (to make it look pretty) and serve the sauce over the chicken.

Double Decker Slow Cooker Chicken Nachos

Amy — Wed, 17 Apr 2013 23:21:44 +0000

Wednesdays are our crazy night of the week. Between gymnastics, tball, and church youth group, we don’t have time for dinner. It’s typically the day I use my slow cooker, and this week was no exception. Prep all your ingredients early in the day and all you have to do is assemble the nachos and pop them in the oven for 5 minutes.

Nachos are always a family favorite, and I typically let everyone top their cheese and chicken with their choice of toppings. These are also good for a party because you can make a lot at a time. Enjoy!

Double Decker Slow Cooker Nachos

serves 4-6

4 boneless, skinless chicken breasts

1 jar salsa

salt and pepper to taste

1 can black beans, drained and rinsed

2 cups shredded cheese

toppings: avocado, light sour cream, chopped cilantro, chopped green onions

To prepare chicken, place chicken breasts, salt and pepper, and salsa in the slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken for nachos.

To assemble the nachos, layer chips, chicken, and cheese in the bottom of a 9×13 baking dish. Top that layer with another layer of chips and cheese. Bake at 400 degrees for about 4 minutes, or until cheese is melted. Garnish with fresh avocado, sour cream, chopped cilantro, and chopped green onions.