Yes, I do make a shopping list – but to be honest – a lot of my grocery store purchases are impulse based.  I’m influenced by product specials, store coupons and however hungry I am when I’m shopping.

So here’s my top five reasons to avoid meal planning…

• Meal planning robs you of spontaneity and being spontaneous keeps you young.
• That last minute trip to the grocery gives you some alone time.
• Your 12 year old likes to show of his pancake flipping skills.
• Kids like peanut butter and jelly sandwiches for dinner.
• How else will you get hubby to take the family out?

Of course, there are good reasons to create a meal plan, so check out these great links for help:

• Family Benefits of Planning Meals
• Meal Planning 101

What about you?  Do you meal plan?

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I’m not a cooker.

I’m not a baker.

In fact, I couldn’t tell you the color of my kitchen. Maybe that’s a little melodramatic to say I don’t know the color of the kitchen. But seriously, I’m a 30 something women that doesn’t have a clue about finding her way around the kitchen.

Sure, I dabble here and there but that’s usually out of pure necessity. I mean we all have to eat to stay alive, right? But, sometimes even that necessity can’t make me step foot in the kitchen.

I’ve had some adventures when it comes to burning cooking and baking that’s for sure. It’s no fun keeping these stories to myself so why not share them with you?

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httpv://www.youtube.com/watch?v=marYxgkEFHU

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I read an interesting article today at WAHM2.0 about Cabin Fever and it got me thinking…I SO have cabin fever when it comes to my eating habits! I’m obsessed with getting some “Spring” into my life, BUT I’m not ready to roll out the Bermuda shorts just yet.   Why???  It’s a little problem I like to refer to as “THUNDER THIGHS”!  Does anyone else have this problem??

All winter long, I’ve indulged in comfort foods to keep me warm and cozy.  Heavy soups, sauces, breads…the thoughts make my mouth drool.  Where was I???  Oh yes, comfort foods.  All that self comfort has taken a toll on my thighs (among other areas) and now it’s time to liberate them from the Spanx.

What’s a girl to do?  I can’t change overnight?  Can I?!!?

Yes and No.  Yes, I can initiate change but No the results won’t be seen as instantly as I’d like.  After consulting with a nutritionist, I thought I would share a few suggestions that she gave me.  It’s all about incorporating baby steps into your daily routine to help them become healthy habits for life.

Tips to put some “Spring” in your eating habits:

1. Water loaded Veggies (Like Cucumbers) help flush your system, fill you up and meet your water requirements for the day.

2.  Brown rice is a great side dish, especially when paired with grilled veggies.  (Tip:  Most restaurants will make the substitution–you just have to ask!)

3.  Spring Mix Salad with Balsamic Vinaigrette is a FAVE of mine.  (Tip:  Add a few “slivered almonds” for an added crunch and dash of protein.  SKIP the croutons and cheese!)

4.  Utilize your grill and pick up springtime veggies:  Yellow Squash, Purple Eggplant, Sweet Peas, Mushrooms, Red Onion, Zuchinni (Lite Italian Dressing is a GREAT marinade for these)

5.  Bake or Grill instead of frying.  We love fish this time of year.  Talapia is a great choice because it is a white, flaky fish that takes on the flavors of what you season it with.  High protein, Low fat–GREAT combo!

6.  Opt for water throughout the day instead of hot beverages (skip the gourmet coffee place).  The extra calories can be utilized elsewhere–like a light dessert!

7.  Eat seasonal fruit in the a.m. paired with oatmeal (plain).  Honey Crisp apples are high in fiber, have a sweet taste and a big crunch!  You’re more likely to burn off the calories if eaten earlier in the day.

8.  Get MOVING! Even 10 minutes of walking a day can make a difference!  And if you’re anything like me, you might want to shave your legs first so you don’t start a forest fire!

I’d love to step out of the shower one day soon and shout to the word, “I LOVE my thighs!”

It’s my new mantra.

I. Love. My. New. Thighs!

With me??  Share your “baby steps” below.

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Although I’ve lived in a lot of places during my life, I consider Louisiana to be home. However, since our Exodus due to Hurricane Katrina, we haven’t had the heart to spend a lot of time back home. This is due to several reasons: nothing to go back to, family spread out all over the country, etc.

The biggest reason truthfully is that it simply hurt too much.

But, since time does heal some wounds, we decided to do Mardi Gras this year with our little family. My DH and I decided that we wanted our boys to have some fond memories (as we do) of family, friends and FOOD! So, sit back and indulge me as I digress…

Aside from the King Cakes in the stores and everything in sight being draped with purple, green and gold, nothing signals the advent of Mardi Gras as do crawfish. (That’s “crawdads” to y’all Yankees out there!)

Having lived in the Houston area for 3 1/2 years now, my crawfish consumption has diminished greatly. In fact, I get to enjoy them only once or twice a season now–at a company sponsored event for my DH and when I can bring myself to purchase them at a cajun style restaurant here locally.

Did I mention that when that happens, it is at a cost of $6 per POUND? And by the way, I personally eat about 10 POUNDS by myself! ( Now you understand why this is only an occasional occurrence!)

It wouldn’t have felt like a real Mardi Gras without some crawfish.

Back in the day, (that’s Southern speak for “when we were in our prime”) we would have bought a sack of crawfish and boiled our own. Yes, time changes many things!

So we settled for Steamboat Bill’s. I have to say that they indeed were “eat-til-ya-sweat” hot and “slap-ya-grandma” good!

Although I didn’t prepare them, I thought it might be fun to show you how it’s done.

This is for anyone who’s got a hankerin’ (that’s Southern for craving) for some or for y’all who can’t possibly imagine a person eating “one of those things”!

First, you’ll start with 3 lb at a time because you’ll want them to stay hot while you peel ‘em and eat ‘em.

An average size person can easily consume 3-5 lbs but a PROFESSIONAL or local couldn’t show their face with anything less than 9 or 10lbs at a single sitting.

Steps to Eating Crawfish Properly:

1. Pinch da tail then Twist and Pull

2. Suck da head (use Left hand so you don’t waste time)

(Yep, that’s ME!)

3. Peel 1st rung of shell to expose meat

4. Grasp meat with teeth and pull (meat should glide out easily. If not, FIRE the cook!)

Now, simply repeat steps 1 through 4 until one or ALL of the following occur:

1. Your lips are on FIRE from the cayenne pepper and you can no longer cool them down with your drink!

2. Your fingers burn and are shriveled like prunes as if you’ve been in the water too long.

3. You’ve unbuttoned your belt & your pants because you were losing circulation in your feet.

4. You’ve drawn a CROWD of “tourists” (NOTE: Even though they’re conversing in a foreign language, you know they’re talking about you because they’re taking pictures!)

5. You’re sweating profusely and wondering if you’ve hit early menopause and are suffering a hot flash? (or “power surge” as my mother-in-law calls them)

6. Your children are asking when can you leave to go home because you’ve been there eating for so long!

7. Dessert arrives…Ahhhh, Bread Puddin’.

Thanks for letting me share! Hope I didn’t scare y’all TOO much. Stay tuned because over the next few days I’ll share some of my favorite recipes from “back home” with a 30 minute flair!

Laissez les bon temps rouler! (Let the good times roll)

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Well, I had one of those moments myself yesterday.

Relax, this is totally G rated.

It all started with a trip to my local grocery store. In an effort to get people back to the dinner table, this Texas based store has an open area in the deli where you can watch a Chef prepare meals, side dishes, appetizers, etc right before your eyes.

Of course, the BEST part is that you can taste when they’re done.

As I entered the store yesterday, a heavenly aroma caught my attention. They call it the” New Orleans” trinity–onions, bell pepper & celery. Something about that smell make you feel like you’re home. To make it even better, they had thrown in some fresh minced garlic–of which I believe there can NEVER be too much! So I headed straight over there to see what they were cooking.

To my suprise, it was GUMBO–3o minute style! If you’re not familiar with Gumbo, it’s a Cajun soup with a roux (pronounced roo) base where one can find anything from okra to chicken to seafood. Traditionally, it’s slow cooked in a dutch oven and takes several hours to do right. However, with the advancements of our time that slow cooked taste can be had without the slow cooked time!

For example, instead of making his own roux, the chef used a ready-made roux that was added to the trinity. Then he added pre-cooked chicken and sausage (again, help from the deli) to the pot. To save even more time, he utilized a prepared chicken stock (organic) rather than make his own. He threw in some Tony’s (cajun spices) and a little Tobasco for good meaure. He brought it to a boil and let it simmer for 30 minutes.

By the time my shopping was done, I wondered back over to see the finished product. As I walked up to the counter, an elderly woman was gushing over how fabulous the Gumbo was. So, I simply HAD to taste it for myself.

WOW! It’s so SO GOOD that I had to shout YA YA! (anyone familiar with Chef Paul Prudhomme knows what that means). For the rest of y’all, let’s just say that I wanted to shout “BAM!” (like Emeril Lagasse)

So, this week I promise to make this dish myself–30 Minute Style Cajun Gumbo and show y’all how it’s done.

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Last night, I put this theory to the test.

Warning: Do NOT try this at home!

(Yes, DH is still alive.)

For the new year, our family has cinched the purse strings and committed to dining out ONLY on weekends. This means that yours truly has gone BACK in the kitchen, where I’ve been absent for some time, to once again juggle the kids, the dog, the phone and everything else that comes my way while putting together a fabulous and nutritious meal for my family. I figure cooking is like riding a bike, right? So, I took my skills for a spin last night.

As a southern gal, I truly did grow up in the kitchen. However, in my momma’s kitchen–and in Granny’s too– there are NO recipes. You learn to cook from your heart.

In the South, a-pinch-of-this and a-splash-of-that are considered actual culinary measurements. Forgetting that having kids has sucked much of my memory capacity, I decided to try Smothered Beef Tips over Brown Rice last night. YUMO!

It began easily enough. I checked the freezer for steak. (Yes, I’m a meat girl.) The pantry had onions and brown rice. My spice rack had all the seasonings. I was good to go! The steak had just begun to sizzle when Thing 1 came into the house crying that Thing 2 wasn’t sharing the basketball.

So, I dashed outside for a quick referee session. The smell was floating through the house when I got back inside. MMMM….heaven! I flipped the steak and gave the pan a sprinkle of my special seasoning mix then began slicing onions to smother.

The doorbell rings. What NOW??!! Even though there is a NO SOLICITING sign posted in plain view, I behold a door-to-door insurance salesman. I have a dishrag in one hand and a LARGE knife in the other (not to mention that I’m STILL in my pj’s from this morning!). Undeterred but still a bit unerved, he started talking really fast.

I politely listened for a few minutes before stating that I wasn’t interested and headed back to flip the steaks tips. “Uh oh…I need to season them,” I thought to myself. So, I threw in a bigger pinch of seasoning before placing the onions on top, covering it with a lid and lowering the heat setting.

What was I worried about? This was all coming back to me. Hey, I’m even going to throw some beer bread in the oven! (We will discuss that misadventure another time.) Now the dogs are barking to go outside. So I oblige and head to the facilities myself.

Once back in the kitchen, it’s time to de-glaze the pan. That’s how the BEST sauce is made from the pan drippings. I grab the beef stock and pour, de-glaze and cover. What a triumph! Pat on the back for me.

It’s 6pm and I’ve got Thing 1 and Thing 2 in the shower. The rice is done, the bread is cooling on a wire rack and I’m just DYING to taste a piece of meat. All great chef’s do that–taste test their product before sending it out of the kitchen. Or at least, Gordon Ramsey and Emeril Lagase do!

I sneak over to the pan. The steak tips are beautiful and fork tender. I blow the bite carefully so as not to burn myself. When that tender, juicy, saucey meat hit my lips–THAT is when it hits me. The secret is NOT in the sauce! Regardless of how awesome the gravy looked and smelled, it was NOT enough to cover the overwhelming taste of salty meat. I mean salty; I can only describe it by saying that I’ve given new meaning to the term “salt of the earth”.

In my mahem, I had seasoned the meat at least 3 times–that I can recall. And to make things worse, I had grabbed beef STOCK, not broth, from the pantry. However, it DID present beautifully. Here’s the proof.

Another culinary materpiece found only at Chez McRae! I’ll try it again this weekend when I have less going on. It’s the crock-pot for me tonight.

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1. Stacking dirty dishes in the sink. Why do this? Will they then wash themselves? Won’t we need to use the sink for something else, like meal preparation perhaps?
2. Using the flour sack dish-drying towel as a hand towel. You know who you are, you wipe your wet paws on these towels rather than the hand towel.
3. Using the “show towels”. Okay, if you don’t know what a “show towel” is, I don’t think I can help you.
4. Soaking dishes in the sink. Why? For how long? Oh and my favorite, who gets to reach into that scuzzy cold water later to pull the drain plug out?
5. Leaving an open jar of olives (juice included) in the fridge where I can easily knock it over. Yes this has happened more than once!

So there you have it. Wow, this is food therapy for me, I feel better already just getting them off my chest. Can anyone relate to any of these pet peeves I have? Please share!

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Stop When You See Black Smoke!

So whirl, whirl around the blade goes, when it’ll chop up the ice no one knows. Soon I have black smoke and a horrible electrical-burning smell surrounding me. What gives? No milkshake for you! Wow, what a disappointment.

Cusinart – Because I’m Worth It

So it takes a few months to get over the thinking that all blenders are built the same. We venture out to see the Cusinart Blender, what a machine! Milkshakes for everyone! Ice chopping is no problem at all! It also came with a food processor attachment, we’ll go into that gadget later. I think we’ll skip the story about the hand mixer…it wasn’t me, it was my daughter that broke that!

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When I want to make sure that a meal will turn out well, I use a crock pot. This way I have as little opportunity as possible to screw it up. I can prepare everything, throw it in the crock pot, and walk away. A few hours later I have a delicious dinner that my mother-in-law couldn’t possibly find fault with.

That is, if I remember to turn the crock pot on before I walk away for a few hours.

Needless to say, I found myself one night with about an hour to prepare a dinner for my in-laws. Were it just my own little family I could have thrown together some sloppy Joe’s and everyone would have been happy. But sloppy Joes would only have encouraged my mother-in-law to tell stories about how she baked her own bread, grew her own vegetables and made ‘real’ dinners for her precious children every night. All while walking 20 miles in the snow, no doubt. Uphill, both ways.

So I came up with something at the spur of the moment. I’d like to say that my mother-in-law didn’t find fault, but that wouldn’t be the truth. My husband and kids loved it, however.

You know what? That was good enough. And who am I to deny my mother-in-law her simple pleasures?

Spur of the Moment Taco Salad

1 lb ground beef, cooked and crumbled
1 head of iceberg lettuce (Not usually my choice of lettuce, but you need one that stays crisp for as long as possible.)
1 good-sized bunch green onions
8 oz shredded Colby-jack cheese
1 ripe avocado, peeled and cubed
1 cup sliced black olives
Tortilla chips or Frito’s™ corn chips
¾ cup medium chunky salsa
Thousand Island dressing

Chop the lettuce into salad-sized pieces and throw into a large bowl. Add hamburger, onions, cheese, olives, and salsa. Toss together. Add just enough Thousand Island dressing to coat everything well, but not so much that it makes the salad soggy. Add some chips to individual bowls and put some salad into each. Top each one with a few avocado cubes.

Sometimes, fear of your mother-in-law helps you create great new meal ideas!

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I love to watch TV chefs. Paula Dean is my favorite. I sit with my cup of tea and my drool rag and watch her concoct some of the most delicious dishes I have ever seen, and I imagine what it would be like to be a TV chef.

One of the things I like best about this fantasy is knowing that I wouldn’t have to clean up any of the mess. I mean, seriously, that would rock.

So I’m thinking; if you don’t feel like cooking one night but you still have to, then pretend like you are a TV chef. Totally get into the role. Completely but temporarily lose your grip on reality. I’ve done this, and it helps.

If this makes you glad that I don’t have your phone number and address, that’s okay. I’ve always had a rich imagination, I’ve never stopped liking to play make-believe, and I learned to stop apologizing for that. I’m fine. Really.

Anyway, pretend like there’s a camera on you and an audience in front of you, and you’re making one of your famous dishes. (Even if it’s just hamburger helper with a little extra cheese added, that’s okay, we’re playing make believe…it’s okay to lie!)

Imagine, as you go through all the steps of making your prize-winning dish, that you are hearing all the “oohs” and “aahs” from the audience. Smile to them periodically to show your appreciation for their appreciation. If it helps, put some of your kids’ stuffed animals on chairs facing you while you cook.

How does this help? I’m glad you asked. It helps because if you get into your role as TV chef enough, really feel the role, dinner will be done before you know it and you can get out of the kitchen. If you want to make it even better, bribe someone to clean up after you so you really can pretend that you’re a cooking diva.

Worthy of a TV Chef but Super Easy Mexican Rice Casserole

3 Cups of cooked rice
1 7-oz can of chopped fire-roasted green chilies
1 lb shredded Monterey jack cheese
½ lb shredded sharp cheddar cheese
16 oz tub sour cream
Salt and pepper

Preheat oven to 350 degrees. In a large bowl, mix together the rice, chiles, sour cream and Monterey jack cheese. Transfer mixture to a large baking dish, and top with the shredded cheddar. Cook for about 45 minutes, or until top is just beginning to get a nice golden brown. Let sit for about 10 or 15 minutes before serving.

This goes well with chips and salsa or guacamole.

Can you hear the applause?

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I’d ask you if you were feeling guilty, but if you’re a parent that’s a ridiculous question.

Here’s the plan. First of all, no child should ever be allowed to see this.

Take the top off of your blender and toss in some berries and chopped banana. If you have time, throw in some chopped carrot. Top that with a half cup of high-quality plain yogurt, then scoop in some soy or whey protein powder and a spoonful of ground flax seed. Pour in about a half cup of pure orange or grape juice. Add a spoonful of honey. Blend these ingredients and then pour some into a glass.

When your child enters the kitchen you should be leaning against the counter, holding the smoothie in your hand. Sport a sheepish look as you say “I shouldn’t drink a shake for breakfast but I guess it won’t hurt just this once.” Take a big drink, smack your lips, and say “I’m so bad but this is so good!”

At this point, pretend like you’ve just now noticed the child who is staring at you. Hand her the box of Choco Lumps and say “eat your cereal, sweetheart, you don’t want to be late for school.”

Give in after some whining and cajoling and allow your child to have a “shake” for breakfast. Warn her that this will not become a habit. From this point on, pretend that you can’t stop drinking shakes in the morning. Allow her to guilt-trip you into letting her have them too since if you don’t have the willpower to resist them, how can you expect her to?

We can debate the question of whether or not you should ever deceive your child under any circumstances later. In the meantime, she’ll be healthier.

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To be fair, I didn’t count the shopping time needed for buying all the ingredients for the fabulously fast meal I was going to try cooking. I set the timer for 15 minutes right when I began preparing the meal. (Hey, I bought the magazine on the promise that they were going to make my life easier with these splendidly speedy meals. Darned right I’m going to time them.)

They don’t tell you that you need to be a ninja food-chopper using a knife that can split a hair in mid-air.

Since I wasn’t the former and didn’t own the latter, nine minutes had passed by the time I was done preparing the food for cooking. Since the entire dinner cooked conveniently in one pan for a practically effortless dinner experience (not my words), I scooped everything up and put it in the pan, then stirred as I cast furtive glances toward the timer.

When the timer went off I lifted the pan from the stove and poured everything into a large bowl, then ran the bowl to the dinner table and set it down, pumping my fist in the air and yelling “I did it! I rock!”

The two children and one husband who had been sitting patiently at the table leaned forward in unison and studied what I had just set down. Finally, someone was brave (or stupid) enough to ask “What is it?”

“It’s a 15-minute meal. It made my life easier”

“Is it cooked?”

“Yes it’s cooked! Try it.”

“You try it first.”

“I don’t have to try it first, I cooked it.”

“It doesn’t look cooked enough.”

“Then take some and put it in the microwave for a few minutes.”

“Then it won’t be a 15-minute meal. Not really.”

“It’ll still be one for me, because my 15 minutes are up and I’m done with it.”

“Can we order pizza?”

“Yes. But it had better get here in 30 minutes. I’ll set the timer.”

I’ve made successful 15-minutes meals. Honestly. Nobody is better than me at dropping hot dogs into boiling water, slapping mustard and ketchup on buns, transferring the cooked dogs to the buns, stacking them on a plate, ripping open a bag of chips and then placing everything on the dinner table.

Just call me Ninja Hot Dog Mom.

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