What wonderful timing to have the Summer Dessert Edition of Recipe Swap now! It's so hot here in Houston that anything sweet and refreshing will be an absolute delight. This recipe takes some melting of sugar on the stove, but no need to heat up the oven.

This is one I made years ago from the Samantha cookbook from American Girl (which I still have after all this time). So it's easy. I haven't made it since then, but I still remember how yummy it tastes. So here is the recipe, typed up as originally written just for fun:

Lemon Ice

Ingredients
4 lemons
1 orange
1 1/2 cups sugar
4 cups water

Equipment
Sharp knife
Cutting board
Juicer
Bowl to fit juicer
Measuring cups
2-quart saucepan
Wooden spoon
Large mixing bowl
Strainer
Plastic container with lid
Large metal spoon

Directions
1. Have an adult help you cut the lemons and orange in half on the cutting board.
2. Set the juicer over the bowl so the edges fit tightly.
3. Squeeze the juice out of the lemon and orange halves by turning them back and forth on the juicer while pushing down.
4. Measure the water and sugar into the saucepan. Stir them well.
5. Heat the mixture over medium heat until it boils, or bubbles rapidly, for 10 minutes.
6. Have an adult help you pour the water and sugar mixture into the large mixing bowl.
7. Pour the juice through the strainer into the mixing bowl. Stir the mixture well. Then let it cool.
8. Pour the mixture into the plastic container and cover it. Freeze the lemon ice for several hours until it is hard.
9. Use the large spoon to scrape shavings off the top of the lemon ice and shape them into scoop-size servings.

Whew! Don't you just love how the recipe defines "boil"? That's what I get for transcribing a recipe geared towards 9-year-olds.

I just can't get over how tired I am lately. Everything from blogging to housework has seriously suffered. I'm not even gonna put up the linky button for the Recipe Swap because I'm that exhausted. (Click the button on the sidebar or use the link over there to go The Natural Mommy to see the other fabulous bread machine recipes.)

I'm not too lazy to share my contribution for the week. It's technically a bread machine recipe, as it does utilize said appliance. However, it must be rolled out, filled, and sliced before baking. But I must say, it is so worth it. These are probably the most amazing, melt-in-your-mouth goodies I've ever baked. I only bake half, and freeze the extra cinnamon rolls for future Saturdays, when I'm feeling as lazy and drained as I am today.

Clone of a Cinnabon
From Allrecipes

INGREDIENTS

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour (I use all-purpose, with fantastic results)
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast

* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened

* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

I'm actually quite stumped with this one. Not because I don't love the sweets, but because I have so many recipes that I use only once in a while. Plus, I don't have any of them memorized (like many of my other recipes so far) so that would mean I would have to get my lazy self off of the couch and hunt one down. Let me think a bit.

Okay.

So I've decided to post my ice cream dessert recipe. This is one I got from Taste of Home, and I always get rave reviews. It's quick, easy, and so good! It's great during the heat of summer when you don't want to turn on the oven.

Ice Cream Sandwich Dessert

Ingredients:

* 17 miniature ice cream sandwiches, divided
* 1 jar (12 ounces) caramel ice cream topping
* 1 carton (12 ounces) frozen whipped topping, thawed
* 1/4 cup chocolate syrup
* 1 Symphony candy bar (7 ounces), chopped

Directions:
Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. x 2-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings.

This time of the week has been sneaking up on me lately, but I'm stoked about Crock Pot Favorites. I love, love, love my crockpot and use it all the time. I'm really excited about seeing all the wonderful recipes so far at The Natural Mommy, and I can't wait to try them!

Here's my contribution for the week. Don't be put off by the name. It's a name I made up, as I couldn't remember the real one. This smells amazing as it cooks, so much so that Hubby Dear claims I'm torturing him with starvation tactics for hours.

Beef with Grape Jelly Sauce

3 lbs. beef brisket (or other similar cut)
1 cup ketchup
1 packet onion soup mix
1/4 cup grape jelly

Cut brisket in half widthwise if necessary to fit in Crockpot. Mix together last three ingredients. Put one half of brisket in pot, cover with half of sauce. Put in other half of brisket, top with remaining sauce. Cook on LOW 8-10 hours, or until meat falls apart. Can be served on hamburger buns, over rice, or by itself. Makes a lot.

Since I'm feeling in a generous mood, and I'm sure you will have lots of leftovers, here is what we do with what's left. Use as many veggies and as much leftover beef as necessary to feed your family. Here is my version to feed 2:

Rustic Beef and Veggies

1 1/2 cup Leftover Beef with Grape Jelly Sauce
2 small Potatoes
1 medium Carrots
Olive Oil
1 tbls Rosemary
Salt to taste (sea salt, if you've got it)

Preheat oven to 450. Peel and cut carrots and potatoes into bite-sized pieces, and place in a 9x13 pan. Drizzle with oil, and top with rosemary and salt. Toss to coat. Cook for about 35-40 minutes, or until veggies are tender and beginning to caramelize.

Meanwhile, reheat leftover Beef with Grape Jelly Sauce. Mix together leftover beef and roasted veggies and serve.

Here is my favorite Fancy-Schmancy meal, courtesy of Southern Living. I think I first served this dish for Valentine's Day a few years back, and both of us fell in love with it. It's rather time-consuming, but worth the effort. I buy the cheap ($3) bottle of champagne from the grocery store to keep the cost down. I must say that you really should use the shallots--they add such a delicate richness that can't be duplicated by subbing onions or garlic. For those unfamiliar with them, they look like large cloves of garlic with a purpley skin. They aren't much more expensive than garlic. It's also best to use heavy whipping cream instead of subbing half-and-half, since the cream helps to thicken up the sauce.

This dish is best served over orzo pasta (my favorite) or rice. I like to serve roasted asparagus as a side.

Champagne Chicken and Mushrooms

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 boneless, skinless chicken breasts
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced shallots (about 3 medium)
2 (3.5-ounce) packages white mushrooms, stems removed and sliced
3 garlic cloves, minced
2 cups Champagne or sparkling wine
2 teaspoons chopped fresh thyme
1/2 cup whipping cream
Salt and pepper to taste

Preparation
Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire rack. Let stand 15 minutes. Dredge chicken in flour mixture again; return to rack.

Melt butter with olive oil in a large skillet over medium heat. Cook chicken, in batches, 5 minutes on each side or until golden brown. Remove chicken to a plate.

Add shallots to skillet; cook, stirring often, 2 minutes or until golden brown. Add mushrooms and garlic, and cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce heat, and return chicken to skillet. Cover and simmer 10 minutes or until done.

Transfer chicken to a serving platter. Stir cream into mushroom mixture. Cook 5 to 6 minutes or until thickened. Add salt and pepper to taste. Serve sauce immediately over chicken.

Yield

Makes 6 servings

This was really hard to think of a great recipe for this category. Most of our family favorites don't really please the palate of little kids. (like our favorite Indian curry recipe. Too spicy!) Not that I've tested this, mind you, since we don't yet have kids, but most of our favorites seem to be more adult-pleasing. I found this recipe in my box and thought it would be perfect. It's on our rotation frequently (not as much as curry, though! Yum!) and we both love it. Plus, I think the kiddos would appreciate this too.

So without further ado:

Baked Ziti

INGREDIENTS
• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound Italian sausage or lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Serve with a salad and garlic bread.

Here is the incredibly yummy fruit dip I alluded to last week. The dip itself is most definitely not healthy, but fruit helps to ease a guilty conscience. My favorite fruits to dip are strawberries, pineapple, apples, and grapes. This goes together so fast and easy, and I bet kids would love it too.

Lime Fruit Dip

6 oz. lime yogurt (I bet other flavors would be yummy, too, but I've never tried it.)
7 oz. marshmallow fluff
8 oz. cream cheese
Assorted fresh fruit

Blend together cream cheese and marshmallow fluff until smooth. Stir in yogurt. Serve with fresh fruit.

For more delicious recipes, visit Beth over at The Natural Mommy.

I didn't think this would be so difficult, but really I've been wracking my brain trying to come up with a healthy snack that we enjoy. I thought of my wonderful fruit dip, and ran over the ingredient list in my head.

It has yogurt in it. That's healthy!

And cream cheese! Hmmm, wait.

Oh, and marshmallow fluff. Ya know, maybe it's not so healthy.

So, this is the best I could come up with. It's been a while since I've made these, but they are yummy! I use frozen fruit instead of ice so it doesn't have a watered-down taste. Enjoy!

Frozen Fruit Smoothies

1 cup frozen fruit (strawberries, peaches, and blueberries are all yummy)
1 small banana (or add a little extra frozen fruit)
1 carton sweetened yogurt, any flavor (I use the store brand, but I can't remember what size. Maybe 8 oz?)

Put ingredients into blender, pulse until smooth. Pour into chilled glasses. Serves 1 big glass or 2 small ones

For other great healthy snacks, visit The Natural Mommy!

Beth over at The Natural Mommy is hosting a brand-new fantabulous event on Thursdays! I'm so excited I think I'll explode. (Okay. Not really.) But just to be safe, head on over there and see what the fuss is about. And just for fun, I'm putting her cute little button on my blog. :-)

I found this recipe on All Recipes, the all-knowing power of all things related to cookery. I tweaked the innards a bit to mimic a dish we had at a Mexican restaurant, so this version is my take on the original. I also halved the original recipe, and the directions reflect this.

Stuart loved this meal and ate 3 himself. That made my day. :-)

Beth's Version of "Chicken Enchiladas with Creamy Green Chile Sauce"

* 6 corn tortillas
* vegetable oil for pan-frying
* 1 cooked boneless skinless chicken breast half, shredded
* 1/2 can enchilada sauce (about 5 oz)
* 1/4 cup frozen corn
* 1/8 cup butter
* 1/8 cup all-purpose flour
* 1 cup chicken broth
* 1/2 cup sour cream
* 1/2 can chopped green chiles, drained
* 2 ounces shredded Monterey Jack cheese

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
3. Cook chicken, enchilada sauce, and corn until heated through, divide among the 6 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
4. Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
5. Bake in pre-heated oven for 20 minutes or until heated through. Top with Monterey Jack cheese and bake for 5 more minutes.

This recipe isn't as difficult as it looks, but it is a bit time-consuming. I felt that it was well worth the effort. I made this dish with Joanna's yummy refried bean recipe to round out the meal.

Okay, so the inspiration for this recipe came straight from my head, and the fact that I had several pork chops taking up space in my freezer. It's based on several recipes I have made in the past, or something I read in a magazine. I can't remember which. This makes enough for two, so double the recipe if you plan on serving more.

Easy Sweet and Sour Pork Stir fry

1 tablespoon olive oil
2 pork chops, cut into 1/2 inch cubes
1 green bell pepper, cut into strips
1/2 can diced pineapple, unsweetened
1/4 cup jarred sweet and sour sauce.

Cook pork cubes and pepper strips in oil over medium high heat for about 7 minutes. Add pineapple and sauce, stir well. Cook an additional 5 min. over medium low heat. Serve over rice and enjoy!

The beauty of stir fry is that you can throw in pretty much any kind of veggie, use more or less oil, and more or less sauce. My hubby enjoyed this one, so it is definitely a keeper!

...Especially to a guest who has just finished eating a meal in your house:

"I volunteer to lick the spoon! Then I don't have to wash it."

Poor Susan. I think she's a little worried now to eat here again! I tried to explain what I meant (that I wouldn't have to RINSE the spoon... that I could stick it in the dishwasher as is... I swear I wash my utensils!) but I am not sure she trusts me. I think she will offer to do all the dishes before dinner next time. :-)

But, the meal was lovely - almost as much as the company! We had a delightful time talking about weddings and other such stuff. The dinner turned out wonderfully, and at the request of Hannah I am including the recipe here! It was really easy, and I am just now beginning to use the crock pot even though I've had one for several years! (By the way, I highly recommend this easy crock pot recipe!)

(This really is unusual for me to post two recipes in a row! Beth is the cook of this blog... I am just a cook-by-gender-default.)

Mexican Corn Bread
Prep: 15 minutes
Ideal slow-cooker size: 4 quart
Bake: 1 hr high & 3 1/2-4 low or 6 hrs low
Makes: 4-6 servings

Ingredients:
1 lb. extra lean ground chuck
16 oz. can cream-style corn
1 cup cornmeal
1/2 tsp. baking soda
1 tsp. salt
1/4 cup oil
1 cup fat-free milk
2 eggs, beaten
1/2 cup low-sodium taco sauce
1 cups shredded fat-free cheddar cheese
1 medium sized onion, chopped
1 garlic clove, minced
4 oz. can diced green chilies

Directions:
1. Brown ground chuck in nonstick skillet.
2. While meat is browning, combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of mixture into slow cooker.
3. Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture.
4. Cover. Cook on high 1 hour and on low 3 1/2 -4 hours, or only on low 6 hours.

Per serving: 360 calories (90 calories from fat), 10g total fat (3g saturated, 0g trans), 60mg cholesterol, 1300mg sodium, 39g total carbohydrate (4g fiber, 6g sugar), 29g protein
Daily Values: 10% vit. A, 0% vit. C, 40% calcium, 15% iron

I have a confession to make. I really, really dislike cooking. So I am always on the lookout for recipes that are (a) simple and uncomplicated, (b) do not involve frying anything, and (c) fast – something I can make after I get home from work and will be ready before we’ve died of starvation. I was delighted to see this recipe in the latest issue of Taste of Home. Paul and I tried it last week and both decided that we will do it again.

One note: I love fish, and even though it’s more expensive I try to get it every other week or so. We tried this recipe with shark steak – fish that I grew up eating in Peru. It was even cheaper than tilapia which made me happy! It was a bit tasteless, so I recommend some lemon juice or something to give it a tang.

Busy-Day Baked Fish

1 cup (8 ounces) sour cream (we didn’t have any so I used plain yogurt- maybe this was the reason for the lack of taste?)
2 tablespoons onion soup mix
1-1/2 cups seasoned bread crumbs (I only had plain bread crumbs… any ideas of good spices to add to this for next time?)
2-1/2 lbs fresh or frozen fish filets, thawed (I only had 1 lb, so I halved the recipe)
1/4 cup butter, melted
1/3 cup shredded Parmesan cheese

In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving-size pieces; coat with the sour cream mixture, then roll in the crumbs.

Place in two greased 13x9in baking dishes. Drizzle with butter. Bake, uncovered, at 425 for 12 minutes. Sprinkle with Parmesan cheese; bake 2-6 minutes longer or until fish flakes easily with a fork. Yield: 6-8 servings.

I wish I had thought to take a picture of the dish, because it looked scrumptious!

I found this recipe in a recent Taste of Home magazine, and have fallen in love with them! Hubby actually prefers these to regular chocolate chip cookies. Not only that, but this recipe is also cheap to make (it's in the bargain meals section). Taste of Home estimates that it would cost $3.60 to make the recipe according to directions (which I'm not actually sure is cheaper than regular ones or not), but one could easily save more by finding items on sale.

Chocolate Chip Oatmeal Cookies

1/2 cup shortening
1 cup sugar
1 Tbls molasses
1 egg
1 tsp vanilla
1 cup all-purpose flour
1 cup quick cooking oats (I use regular oats; they work fine)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup (6 oz.) semisweet chocolate chips

In a large mixing bowl, cream shortening and sugar. Beat in molasses, egg, and vanilla. Combine the flour, oats, baking soda, cinnamon, and salt: gradually add to creamed mixture. Stir in chocolate chips.

Roll into 1 1/2 inch balls.* Place 2 inches apart on greased baking sheets. Bake at 350 for 8-10 minutes or until golden brown. Cool for 5 minutes before removing to wire rack. Makes ~1 1/2 dozen cookies

*After forming the balls, I freeze them in freezer bags, since the 2 of us cannot finish a whole pan of cookies by ourselves. I pull out however many frozen cookies I want to bake, and extend the baking time by 3-4 minutes. They still come out great!

What's a party without food? One of my all time favorite party foods is "puppy chow," and it's not as gross as it sounds. I promise :-). I'm sure I could eat a whole bowl full of this stuff myself. Enjoy!

Here's the recipe I use:

6 cups rice and corn cereal (such as Crispix)
1 pkg. (6 oz.) semi-sweet chocolate chips
1/4 peanut butter (crunchy or creamy, but I prefer creamy)
1/2 cup peanuts (optional)
1 cup confectioners' sugar

In a large microwave-safe bowl, melt chocolate on HIGH for 1 minute. Stir and heat for 30 seconds or until melted. Stir in peanut butter. Gently stir into cereal until well coated.

Place sugar in a 2-gallon storage bag (I can use a 1 gallon bag just fine). Add coated cereal and shake well, until well coated. Store in bag in refrigerator.

Yields ~8 cups

I may not be much of a cook, but I do love to bake. When I was growing up, my mother would always make banana bread and give it to our neighbors or people just moving to town. I remember many a day, wrapping up banana bread in saran-wrap or foil to take to someone. I hope to continue the tradition on my own. This weekend, I made banana bread and brought some with me to visit my dear friends, the Garrisons. I used my new mini loaf pan that I got from Pampered Chef. It makes the cutest little loaves that are perfect for giving away. Here is the banana bread recipe I use:

Banana Bread
1/2 cup shortening or 1/3 cup oil
1 cup sugar
1/4 cup water
1-2 beaten eggs, optional
2-3 bananas, mashed
1 teaspoon of lemon juice, optional
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4-1/2 teaspoon cinnamon, cloves, or nutmeg
1 teaspoon vanilla

Combine shortening, sugar, and water. Then add eggs, bananas, and lemon juice. Combine separately and add flour, salt, baking soda, spices, and vanilla. Pour into greased loaf pan. Bake at 375 F for 45-60 minutes.

The result is delicious! You can also add chopped nuts, but I usually avoid that since so many people are allergic to nuts.

I think overall, the point is to practice hospitality. Whether you bring banana bread, or just a kind word, it is much appreciated!

"Above all, love each other deeply, because love covers over a multitude of sins. Offer hospitality to one another without grumbling. Each one should use whatever gift he has received to serve others, faithfully administering God's grace in its various forms." 1 Peter 4:8-10

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Note: This is a reprint of a post from last August as a submission for the Carnival of Beauty.

We tried a new recipe this week that we really liked. It was very easy, and the result was tasty. It will definitely be on our menu again in the future! (It said it serves 4 but we didn't have any leftovers between the two of us. I think it could serve 3 comfortably. Also, I skipped on the kalamata olives because I DETEST olives with a passion.)

Kalamata Lemon Chicken
Prep: 10 minutes
Bake: 35 minutes
Oven: 400°F
Makes: 4 servings

Ingredients:
1 lb skinless, boneless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup drained, pitted kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot chicken broth (optional)
Fresh oregano leaves (optional)

Directions:
1. In a 4-quart Dutch oven brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper. Transfer mixture to a 2-quart rectangular baking dish.
2. Bake, covered, in a 400°F oven about 35 minutes or until chicken is tender and no longer pink (180°F). If desired, serve in shallow bowls with additional hot broth and topped with fresh oregano.

Per 3 ounces chicken + 1/2 cup orzo: 309 cal., 11 g total fat (2 g sat. fat), 91 mg chol., 837 mg sodium, 24 g carbo., 2 g fiber, 27 g pro.
Daily Values: 1% vit. A, 14% vit. C, 2% calcium, 12% iron
Exchanges: 1 1/2 Starch, 3 Lean Meat, 1/2 Fat

Actually now that I type that up I realize I forgot to put in the lemon juice. Oops. :-) I served it with warm pita bread wedges and a salad, and we both thought it was delicious. It's an easy meal to have on a weekday if you don't mind waiting 35 minutes for it to bake (which we don't)!

So you have to read the comments in Beth's previous post to understand the title of this one. :-)

I decided to follow in Beth's vein of thought and post my own recipe. This isn't quick and easy per se, but it is a traditional Peruvian dish called "Lomo Saltado". I've only made it myself once, with the help of cooking expert Susan, but it turned out really well. Without further ado, may I present:

Lomo Saltado (Peruvian Style Stir-Fried Beef)
1 1/4 lb lomo (tenderloin) (the flavor depends on this, but any other tender meat can be used), cut into strips
2 Tbsp vinegar (white, OR use red wine)
2 tsp soy sauce (optional)
1 Tbsp Worcestershire sauce (optional)
2 large onions, cut in slivers, lengthwise
1 aji amarillo (or yellow pepper) - without seeds or membrane, in slivers
1 clove crushed garlic
2 tsp cumin
1 Tbsp oregano
salt and pepper
1 1/4 lb white or yellow potatoes, cut for french fries and soaked in ice water
flour
2 tomatoes, cut in lengthwise slices
chopped parsley for garnish

Heat the frying pan and sear the meat until all the juice is out but the beef is not completely cooked. Add 1 tablespoon of the vinegar, scraping the pan juices. Add soy sauce and Worcestershire sauce. Set aside or place in dish to keep warm. In another pan, fry the onions, aji, garlic, cumin, oregano, salt, and pepper. When golden, add one tablespoon of vinegar and set aside. Drain the potatoes and dry thoroughly, one by one. Shake in a bag with a little flour. Fry the potatoes. Stir the meat with the onions, add the tomatoes and heat for two minutes. Serve with meat on top of French Fries, or mixed, as you prefer. Sprinkle fresh chopped parsely on top. Serve with white rice. Serves 5-6.

Typical Peruvian meal - has both potatoes AND rice. Hehe. :-) It's one of my favorite Peruvian dishes. To make it easier, I would recommend using store-bought frozen french fries instead of making your own from potatoes. Enjoy!

Balancing work and home can be such a struggle for me, since there never seem to be enough hours in the day. I plan on addressing this issue more thoroughly at a later point, so I'll summarize for now. Since my biggest desire is to spend more time with my husband and being the wife I am called to be, I try to make time by cutting down on the minutes I spend by the stove or with the vacuum. But this can be so hard when so much of my time is consumed with my job!

To save time, I rely on a lot of quick cooking and cleaning ideas. Here is one of my favorite recipes to use when time is crunched. It uses the slowcooker, which has become one of my best friends! I usually serve this meal with mashed potatoes on the side, since the soup creates a nice gravy. Enjoy!

Beth's Quick and Easy Crockpot Chicken

Ingredients:
2 chicken breasts
1 can cream of mushroom soup
1 Tbls tarragon or thyme (not both)

Place chicken in crockpot. Mix soup and herb, pour over chicken. Cook on LOW for 5 hours, or HIGH for 2 hours. Serve and enjoy!

If anyone has any other great quick recipes or cleaning tips, let us know! We'd love to have them!