LMLIM | Rachel Ray and me in the kitchen

Last month I posted a foodie picture that I got from Rachel Ray's magazine and folks was goin' GAGA over it.  Soooooo I promised that I'd share the recipe below BUT be warned, it's not hard to make but you must pay attention.  Especially when your shrimp are "roasting" in the oven.  Those boogers are so sensitive.  GEESH!

If you make it post a picture and tag me.  It's great with a glass of wine.  I actually felt like I was having a grown up meal instead of the usually hamburger or spaghetti I make around here.  Who knows cooking just might be my new thing - nah, but eating is always going to be.  (Giggles)

*Recipe courtesy of Rachel Ray Magazine September, 2015.

The Mogul | She Did That! In The Kitchen

Yes the Mogul is in the kitchen again and we are giving her latest dish the Curvy Momager seal of approval.  Straight from Pinterest this yummy baked Italian sandwich is high on the repeat list.  It was really filling too, even The Phenom was satisfied after two pieces.  No modifications were done either, that’s a first, but we thought we might add some oil and vinegar dressing the next time.  The ingredients and construction are real simple and it cost about $17.00 to make it.  Great treat for a party or Sunday afternoon chillfest.  We enjoyed it during the Rockets vs. Cavs game.  Did ya’ll see Bron Bron get into that tussle with Wesley?  WOW

The Goods (Ingredients)

2 cans of crescent rolls (We used Pillsbury but you can use any kind)

1/4 pd salami

1/2 pd ham

1/2 pd capocollo

1 jar of drained hot pepper rings (from a jar)

8 slices of provolone cheese

The Steps

Preheat oven to 375.  

Use a round baking dish and separate the crescent rolls in strips (see photo below) and lay out on the baking dish.  Place the salami on the crescents first, layer with ham, then capocollo, next hot pepper rings and last the provolone cheese.  

Roll the outer edges of the crescent to the middle of the pan and tuck under.  

Place in oven between 19 - 22 minutes.  We suggest you test to make sure the bread isn’t too doughy before removing from the oven.  

Talia also recommends using a pizza cutter to make slices.

Bon appétit!

LMLIM | We tried it and so should you

With the schedules we have Momagers I have no idea how we fit it all in.  Cooking, cleaning, work, spending quality time with kids and tons of other things leave me wiped by the end of the week.  One area I have really needed some assistance in however is cooking.  As I've told you before that is not my speciality but I was running through one too many drive-thrus and reading horror stories of food tampering so I decided it was time to take cooking seriously (somewhat).

In one of my favorite magazines they have this cool section titled, Feed your Family.  It gives you a week's worth of menu suggestions by the day (M-F), the recipe, nutritional content and a grocery list so you can purchase exactly what you need.  I felt like this was a good place for me to start so on Sunday I made up a few of the recipes so when were were leaving The Phenoms practice at 8:30 PM we could pull into the garage at home instead of yet another fast food drive thru.

I'll have to say they were fascinated that I made some much food in one day.  Actually one of the dishes barely made it to the next day and I'm dubbing that one the favorite from this list, Baked Tortellini.  It was super easy to make and they gulped it down.

The second favorite was Garlic Shrimp and then the Roasted Chicken Caesar Salad. The only one that wasn't a huge fan hit was Stir-Fried Beef with Clementines.  I don't think I got the right cut of beef on this one so I'll try it again another time.  Most of all I'm happy to report that we have not eaten out all week and that is UNHEARD of and one major accomplishment for this mama right here.  Get a copy of the All You November 2014 edition now before they are gone.  If you have a schedule like ours you are really going to love having 1 Week of 5 Easy Meals.  Nom Nom Nom

Keep it fresh Momagers,



Robin

Williams Sonoma Cooking Classes | The Mogul

Talia had a great experience this weekend at the Williams Sonoma kids cooking class.  We had no idea they even had classes at our local store but found out via a random flyer I saw at work.  Since she is the best cook in our house I knew I had to sign her up.

Each week they have a different selection they teach the kids how to make.  This week was Summer Salads and she received recipes for two salads even though they only made one in class that day.  The class was an hour long and they chopped, diced and served up an amazing fresh salad with homemade dressing.

These classes are free, heeey Single Mama Dollas, and teach them about nutrition as well.  They use lots of tools from the store so it's also a great way to get a demonstration on that lemon squeezer you might have been looking at.  Wait is that what they call it?  Yep you can tell I'm not the cook of the house.

Visit the Williams Sonoma website for classes in your area.  You might also see information for a summer cooking camp too.  We are out of town and won't be able to make the next class Slushies and Shakes (boo boo boo) but will be there in August for some other great selections.  Happy cooking with your little chef.


Curvy Momager

LMLIM Week 4 | Yummy to my Tummy

I have been wanting to make this for a few weeks now.   

She Did That!

Instead of BBQ'n on Memorial Day I decided to make this for dinner.  It was oh so GREAT.  I did however give it a little of my famous improvision and made it hot instead of cold and then I wrapped in a yummy tortilla.  I will have to say these recipe tips are getting me great compliments from the little folk in my house. Whoot Whoot.  All Momagers love when we slave in the kitchen and make people happy.

I found this Food tip in Good Housekeeping magazine, 2/14

LMLIM Week 3 | I'm Suga Free

Loving this new sugar free dessert I found in All You Magazine.  It's part of an article on decreasing the amount of sugar in your diet.  So many great tips found in there but this banana one is the bomb.diggitycom!  It's not only ultra easy to make but reminds me of ice cream.  Ice cream that I love and can never eat!  I'll be honest I was slightly leary because I wasn't sure of what the consistency was going to be like but trust and believe you are going to love this delightful dessert.  I'll give you a bit of a secret tho....I actually had it for breakfast. 

There is a small amount of prep time involved, freezing a banana, but so worth it.  I also discovered through the process that I need a new blender!  Oh well, bon appetite!

Food tip from All You Magazine, May 2014

LMLIM Week 2 | Look Ma No Grill

Yes I have no grill, just not enough space, but I wanted some ribs.  Found a slow cooker baby back ribs recipe in the Good Housekeeping magazine so I tried it.  We didn't like it that much.  Prep time is pretty easy and cooking was a breeze, those score high on my list.  Next time I think I'm just going to use regular ole BBQ sauce when I attempt these.  The meat was ultra tender so I'd say give it a try and let me know what your Fam Bam thinks about it. 

Food tip from Good Housekeeping, 1/14 

 

 

 



LMLIM Week 1 | Apple-Berry Pie Pops

YUMS!  Today's tip falls in the food category and this is one that I will keep in my recipe box for years to come.  I seriously like sweets, way to much, but instead of eating an entire pie (trust me I could) these pops are the answer.  Plus they are really, really good!



Didn't have any popsicle sticks :)

 

I didn't add the berry portion to the recipe because the kids don't really like raspberries but they probably wouldn't have even known *shrugs shoulders* but that is the one thing I left out.  I'm also filing this in the easy to make category.  Frozen pie crusts anyone?  :)  Give it a try and impress your family!  Get to cooking Momager.





Food tip from Food Network Magazine 10/13

Whatchu Doin Wednesdays | Livin My Life in Magazines

I have already professed to everyone how much I LOVE LOVE LOVE magazines.  Well as I was going through and getting some of the clutter out of the house I had what Mama Oprah calls an Ahh Moment.  I'm always tearing out pieces of magazines and keeping them for future reference and future reference and future reference.  Yeah you get it.  So it's time to either start using some of the advice I'm saving or throw it away.

So here's the skinny.  Over the next month each week I'll be picking a tip from each of the following categories to try out:

• Beauty
• Food
• Lifestyle (Fitness, entertaining, etc.)
• Fashion
• DIY (I'm a little nervous about this one)

Each day I'll share my experiences right here for the world to see and maybe get a chuckle out of.  It

shall be interesting.  Be sure you follow along, you might get inspired yourself.  Okay I'm off to scour through my clippings...hopefully I'll be able to tackle my clutter at the same time.

Cheers,



The Curvy Momager

Fo Shizzle Fridays | Great Recipe

I love funnel cake...I even love funnel cake when one of my favorite magazines says it's a good  approved ahem diet snack.  371 calories isn't bad right?  Give it a try.

Ingredients
1 1/4 cups whole milk                                                      2 cups all purpose flour, shifted
2 eggs                                                                               4 tsp baking powder
1 cup confectioner's sugar, plus more for dusting           Vegetable oil
2 tsp salt                                                                           2 cups blueberries ( I sub'd with other berries)
2 tsp vanilla extract                                                          1 cup raspberries

What to Do:


Recipe adapted from SELF Magazine 9/13

In a bowl, whisk milk, eggs, sugar, salt and vanilla until smooth about 2 minutes.  In another bowl, combine flour and baking powder.  Slowly whisk 1/4 of milk mixture into flour mixture until smooth; stir in remaining milk mixture.  Cover batter and plastic wrap; let sit for 20 minutes.  In a medium pot, heat 2 inches of oil over medium-high heat until it sizzles when a drop of water is added.  Divide batter between 2 plastic freezer bags; snip a corner of one bag; slowly swirl 1/8 of the batter into the
oil.  Fry until golden, flipping once (I used tongs), 30 seconds per side.  Remove funnel cake and place on a paper towel-lined plate.  Repeat with remaining batter.  Top cakes with berries; dust with sugar.  Serves 8

371 calories for 2 funnel cakes, 17 g fat, 50 g carbs, 6 g protein

Okay so a lil heavy on the carbs but trust me it's worth it and much less than those elephant ears you get at the amusement park.  Enjoy!


Yums,



Curvy Momager