A Perfect Fit ~ Miss Macie

Miss Macie. Macie May. Wittle Wittle. Whatever name she may be called, I absolutely completely love this little girl. The whole family loves her and she loves us back. She is sweet, beautiful and a bit sassy to boot.


Macie has been a part of our family since the end of April. She is a 3 year old Min Pin that already has a forever place in my heart. Can you believe we found her on craigslist for mere pocket change? The saying that one's person junk is another's treasure, certainly applies here. We are at least her 3rd family and I wouldn't give her up for anything. I fell in love with her instantly. I shamelessly carry her everywhere, I wrap her in blankets, giving her her own chair next to mine when I am on the computer and do the annoying baby talk (along with massive amounts of kisses). She is my babygirl.


Yet, I am not the only one in this house she has wrapped around her tiny paws... John, the guy who doesn't really like dogs (after all he is terribly allergic to most), may even be more smitten than I. To see a 6' 5" guy do baby talk and make sure she has her share of  blanket during naptime, is quite a sight. Something I never thought I would ever see. 


So, meet our precious girl. You will be seeing a lot of her in the future. 

I linked up with Photo Friday's Challenge: Dog

Wooden Doorway ~ Thursday Photo Challenge

Between every two pines is a doorway to a new world.  ~John Muir

I linked up with Spun with Tears photo challenge: Wooden

Crockpot Teriyaki Chicken

It's me again, sharing another crockpot recipe in the summer. It seems the majority think your crockpot can only be used during the cooler months but I am very attached to mine and continue to use it year round. It doesn't heat up your kitchen like an oven does and as I have said before, it's so easy to use, leaving me with more free time to enjoy the beautiful weather and sunshine. No worries though, I do have a long list of summer time recipes I am excited to share with you.


If you like teriyaki, you will love this. If you aren't sure, this is a great recipe to take a chance and see if you do. 


Ingredients:
3 lbs. boneless skinless chicken thighs
3/4 cup sugar
3/4 cups low sodium soy sauce
6 TBLS. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic
1/4 tsp. pepper
4 tsp. cornstarch
4 tsp. water
cooked long grain rice


Place chicken in crockpot.


In a large bowl, combine sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour mixture over the chicken. Cover and cook on low 4 to 5 hours. Remove chicken with a slotted spoon. Cover and keep warm.


Skin fat from the liquid left in the crockpot. Place leftover liquid in a saucepan and bring to a boil. 


In a separate bowl, combine water and cornstarch until mixed smoothly. Gradually add to crockpot liquid, stirring while adding. Stir until sauce is thickened. Mix sauce and chicken together.


Serve over rice.

Blueberry Streusel Muffins

Because I simply love muffins, I try new variations often. John is more of a cupcake kind of guy, so I thought maybe the addition of Streusel would help make these more appealing to him. It did the trick!


Here is a simple, basic recipe for delicious muffins that are not only great for breakfast but a quick snack too.


Muffin Ingredients:
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sour cream
1 1/2 cup blueberries


Streusel:
1/3 cup packed brown sugar
1/4 cup flour
2 tsp. butter
1/2 tsp. cinnamon


Preheat oven to 400 degrees. Line standard size muffin tin with liners.


In a large bowl, beat eggs; gradually add sugar while beating. Continue beating while slowly stirring in oil. Stir  in vanilla.


In a separate bowl, combine flour, salt and baking soda. Stir dry ingredients into egg mixture. Add sour cream. Slowly stir in blueberries.


Fill muffin cups 3/4 full. In a medium bowl, combine brown sugar, flour butter and cinnamon until crumbly. Sprinkle over each muffin.


Bake for 18 - 20 minutes or until lightly golden and muffins spring back when touched with a finger.


Cool in pan for 5 minutes and then transfer to wire rack to cool completely. Store in airtight container  immediately after cooling.

In the Crockpot ~ Shredded Beef Tacos

There are a few key factors when making shredded beef in your crockpot that can really make all the difference. First, if you have the time, always cook it on low rather than high. The meat will be much more tender. Second, don't be afraid to add a lot of spicing. Third, which goes hand and hand with the second, take time to really shred the beef well. Shredding it as small as possible gives you the shredded texture that makes for an awesome taco. Along with that, the small shredding tends to take some of the flavor away, so spicing well brings it back or at least keeps it dominant after shredding. 


Besides my store bought tortillas, these tacos were definitely restaurant quality. Try them and see for yourself!


Ingredients:
2 TBLS. olive oil
2 lbs. boneless chuck roast
1 tsp. chili powder
1/2 tsp.cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 TBLS. tomato paste
1 chipotle pepper in adobe sauce, minced
1/2 large sweet onion, diced
4 garlic cloves, minced


Heat olive oil in a skillet over medium heat high heat. Combine chili powder, cumin and smoked paprika in a bowl.


Rub the spice mixture into the roast, covering all sides. Place the roast in the skillet with the oil and sear on each side.


Place the roast in your crockpot. Leaving your skillet on the heat, add the beef stock. Add in the tomato paste and chipotle pepper. Whisk together. Bring to a boil. Reduce heat and simmer a few minutes until the sauce has thickened slightly. 


Add the minced onion and garlic to the top of the roast. Pour the sauce in the pan over the roast. 


Cover and cook on low 6 - 8 hours.


Remove the roast from the crockpot and shred using two forks. Using a slotted spoon, remove the onions from the crockpot and mix them in with the shredded beef. 


Serve in tortillas with your favorite taco fillers. I used Mexican blend shredded cheese and sour cream. 

Mexican Rice

Our local Mexican restaurant has the most amazing menu. I have a hard time choosing what to order as it is all delicious. No matter what I do finally decide on, I always take an a la carte Mexican rice home. They have the best rice, a little drier with all the right seasonings. 


I have been trying for about a year now to replicate it. I made some pretty fantastic rice dishes but none close enough. Until this one. In fact, without blowing my own horn here, I think this one is a little bit better. Now I can have it whenever I want!


Ingredients:
2 TBLS. olive oil
2 cups long grain rice
1 yellow onion, finely chopped
2 garlic cloves, chopped
3 cups chicken broth
2 cups fresh tomatoes, diced
1 1/2 tsp. cumin
3/4 tsp. chili powder
1 tsp. salt


Heat oil in a large skillet and brown rice over medium heat. Add chopped onions and garlic. Saute for about 5 minutes, stirring frequently.


Add chicken broth, tomatoes, cumin, chili powder and salt. Bring to a boil. Reduce heat, cover and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff rice and cover fir an additional 5 minutes.


*If you like your rice a little less tender, reduce simmer time to 15 minutes and do not fluff and cook for the additional 5 minutes.

Tuna Cold Dish ~ Summer Party Food

I have to share another childhood recipe. My mom only made this cold dish to pass around at get togethers, because everyone requested it. She most often used canned tuna but once in a while she used *gasp* Spam. Yep, and it was just as popular with tuna as it was with Spam. The concept of Spam is not a pretty picture to me. Yet I have used Spam myself a time or two and have enjoyed every bite. True story.


I recommend making this the night before as the longer it chills, the better the flavor. The recipe makes a large amount, perfect for passing around at potlucks or backyard barbecues. 


Ingredients:
2 cups Miracle Whip
1 TBLS. sugar
1/2 tsp. yellow mustard
1 TBLS. vinegar
milk


1 1/2 lbs. elbow macaroni
2 (10 oz.) canned peas, drained
2 large cans tuna (water based), drained
2 tomatoes, diced
4 oz. Colby cheese, cubed


In a medium bowl, mix Miracle Whip, sugar, mustard and vinegar. Add milk in small amounts, stirring in between, until consistency is a little thinner than cream soup. Put mixture in refrigerator until needed.


Boil elbow macaroni according to package directions.


While macaroni is boiling, add peas, tuna, tomatoes and cheese to a large bowl. 


When macaroni is tender, drain and rinse in cold water until noodles are somewhat chilled. Add noodles to the large bowl mixture. Pour Miracle Whip mixture over the top and stir until all ingredients are well coated.


Tightly cover bowl and chill until meal time. Chill at least 2 hours before serving. Overnight is best.