paper plates and plastic cups.

Oh, blogworld. Hello, hello. Long time, no see.

Lots to talk about, little time before sleep takes over.



To my incredible love: Thank you for letting me use paper plates and neon orange plastic cups this week for dinner. Those 5 minutes of just being with you instead of washing those Pottery Barn dishes are worth more than all of the red and green sour patch kids in the world. Oh, and I CAN'T believe I came home to fresh baked bread today. You are absolutely ridiculous. Ridiculously amazing. To the radio stations in my car: you have finally changed. I hope you like your new home. I figured since I was married and live here, I should set up camp. To the fabulous fall weather FINALLY coming: get here. Now.

Get excited. Buffalo Chicken Paninis! (thanks, Cooking Light!)



1/4 cup hot pepper sauce, divided
1 pound chicken breast tenders
1/2 cup (2 ounces) crumbled blue cheese
6 tablespoons canola mayonnaise
8 (1-ounce) slices white or sourdough bread

Preheat broiler; coat broiler pan with cooking spray. Combine 2 tablespoons sauce and chicken in a medium bowl, tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 minutes on each side or until done. Place chicken in a bowl; toss with remaining 2 tablespoons sauce. Combine cheese and mayonnaise. Spread 3 tablespoons cheese mixture on each of 4 bread slices; top each with one-fourth of cooked chicken and 1 bread slice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently. Cook for 3 minutes on each side or until bread is toasted (leave skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.

Grilled Halibut with Peach and Pepper Salsa (thanks again, Cooking Light!)


(paper plate. neon orange cup. TOLD YOU.)

2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh arugula
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1 habanero pepper, seeded and minced
1 garlic clove, minced
Fish:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
2 garlic cloves, minced
6 (6-ounce) skinless halibut fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving. Prepare grill to medium-high heat.

To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.

Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.

I don't know what it is about salsa on fish, but I LOVE it. WE love it. ((See next recipe....))

Grilled Salmon and Red Pepper Salsa (Cooking Light, you've done it again!)



2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground chipotle chile powder
4 (6-ounce) skinless salmon fillets
Cooking spray
Salsa:
1 cup prechopped red bell pepper
1/4 cup chopped tomato
2 tablespoons prechopped red onion
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1/8 teaspoon salt

To prepare salmon, heat a grill pan over medium-high heat. Combine first 5 ingredients; rub evenly over fillets. Coat pan with cooking spray. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.

While fish cooks, prepare salsa. Combine bell pepper and remaining ingredients. Serve salsa with fillets.

SUPER easy. Major delish.

Kid quote: ((We have been talking about Matter for the past 3 weeks. We know that matter is something that has mass and takes up space and can be a solid, liquid, or gas.))

Kid: "Mrs. Dismuke, I know something that has mass and takes up space..."
Me: "Oh yeah, what's what?" (See previous post about the dreaded connections....)
Kid: "MY MOUTH."

Yep.


Final shout out goes to my sweet Granny. It was her birthday on the 24th. She is one of the people I am closest with in the world and absolutely don't know what I would ever do without her and my Granddaddy. Well, I surely wouldn't have anyone to talk to on my way to school at 6:45, THAT'S for sure. Gahhhh they are precious.

happy halloweeney.

This blog wallpaper is about the only "Halloween" you are going to get from the Dismuke family this year. Well, except for that bowl of candy on our kitchen table. Which is slowly diminishing, I might add. Even though I picked out candy that I DIDN'T think we would eat. Suddenly I have a craving for pink Starburst and Peanut M&Ms. Weird. Do you KNOW how many packages of Starbursts I had to open before I finally got a pink one?! It was a bit outrageous!

Todays "post-its".

To my Essie nail polish. I love you. You disguise my bitten fingernails and un-pedicured feet so well. To my $4.99 HEB brand bath salts that smell like chamomile. You are one of the things I look forward to in the evenings and make my skin smooth. To my husband. Thank you for taking me on an after school coffee date and ordering my favorite drink. I also love when you are mad at the dog. I try so hard not to laugh, but it is near impossible when you are using your "angry voice" and then raise it like 4 1/2 octaves higher and talk silly to him just a few seconds later. Not that I'm think babies ANYTIME soon, but you make me excited and at ease for that season in our lives. You are the most patient and loving man I have ever met in my life. Which is good, because I have needed your patience lately.

Sincerely,
Me

short and sweet.

Life and I have had a total smackdown this past week, so I'm going to make it short and sweet. I wish you all could see the PILE of clothes I have that are clean, but cannot be worn because they must be ironed. Clearly limiting to my wardrobe choices in the morning. I mean, I wore a skirt after not running for almost 2 months. Oh desperation.

And since fall is inching ever so close, I am on the search for a perfect pair of boots. And since J Crew's Teacher Discount isn't nearly enough (ideally like 70% off), I am searching with more frugal means. And I have had some luck. I will share some stylish pictures of the final choice when it's not so hot that that my toes stick together and I actually buy the things!

Recipe Wrap-Up. 4. Count them. F.O.U.R. Told you I was backed up!

Salmon Burgers (thanks, Real Simple.)



2 pounds salmon fillet, skin removed
2 egg whites
1 tablespoon Dijon mustard
1/2 cup fresh bread crumbs (1 slice white bread, ground in a food processor)
2 tablespoons chopped fresh dill
kosher salt
2 tablespoons olive oil (if cooking on a stovetop)
4 brioche buns, toasted


Heat grill (PAN) to medium.

Finely chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.

Place all the salmon in a large bowl. Combine with egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form 4 ¾-inch-thick patties.

Place the patties on grill; cook 4 to 5 minutes per side. (On a stovetop, heat the oil in a grill pan over medium heat and cook patties 5 minutes per side.)

Serve the patties on the brioche buns.



Steak with Roasted Carrots and Onions (thanks again, Real Simple.)



1 1/2 pounds medium carrots, halved crosswise, thick pieces halved lengthwise
2 small red onions, quartered, stem ends left intact
3 tablespoons olive oil
kosher salt and black pepper
4 small Newport or sirloin steaks (1 inch thick; about 1 1/2 pounds total)
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon


Heat oven to 425° F. On a large rimmed baking sheet, toss the carrots, onions, 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.

Roast the vegetables, tossing once, until tender, 20 to 25 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.

Season the steaks with ½ teaspoon each salt and pepper. Cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates.

Add the wine to the skillet and whisk in the mustard. Simmer until slightly thickened, 1 to 2 minutes.

Stir in the tarragon. Serve the steaks with the sauce, carrots, and onions.



Salmon with Oranges and Tomatoes



2 tablespoons olive oil
4 pieces skinless salmon fillet (1 1/4 pounds total)
kosher salt and black pepper
1 navel orange
2 small beefsteak tomatoes (about 1 pound), cut into wedges
1/2 cup fresh cilantro sprigs
1/4 cup pitted green olives, halved (I hate olives, so we didn't use them)


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

Cook the salmon until opaque throughout and golden brown, 4 to 5 minutes per side.

Meanwhile, cut away the peel and pith of the orange and cut out the segments.

In a large bowl, gently combine the segments with the tomatoes, cilantro, olives, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

Serve the salad with the salmon.

HOLY MOLY THIS IS AMAZING.



Spiced Shrimp with Green Beans and Lime (thanks AGAIN, real simple!)



1 cup brown rice
1/2 cup fresh cilantro leaves
2 tablespoons olive oil
1/2 pound green beans, halved crosswise
4 cloves garlic, chopped
1 to 2 red jalapeño peppers, thinly sliced
kosher salt and black pepper
1 1/2 pounds peeled and deveined large shrimp
1 1/2 teaspoons chili powder
1/4 cup fresh lime juice


Cook the rice according to the package directions; fluff with a fork and fold in the cilantro.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the green beans, garlic, jalapeños, and ¼ teaspoon each salt and black pepper and cook, tossing frequently, for 3 minutes.

Season the shrimp with the chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Add them to the skillet and cook, tossing occasionally, until opaque throughout, 3 to 5 minutes. Stir in the lime juice and serve over the rice.

HOLY MOLY THIS IS AMAZING-ER!

Shout Outs..
To my August to August Calendar, THANK YOU. Thank you from those of us (me especially!!) who decide halfway through the year we actually should be keeping a calendar. To our sweet puppy, your farts are stifling. What acorn/fungus/dead animal you are eating outside, stop. Now. To my 19 children, can we have as fabulous of a week as we did last week? And please forget about the drugs you found outside on the playground today. I wish I could protect you from everything. To The Village, thank you for your faithfulness every Saturday morning to make superb vanilla lattes and oats de jour with bananas, brown sugar, and pecans. To my husband, thank you for listening to all of my "I'm sorries" lately, always making the best dinners, and letting me fall asleep on your shoulder at like 8:14 pm. Reason #397 why I love you.

I live with the most ADORABLE boy roommates.

hello, punkin.

It's punkin time. Which means fall is practically here. Which means get out those sweaters, go punkin shopping, crush some acorns on cool walks, and whip out everything punkin-flavored.

Not that I was totally sold on "pumpkin flavored" goodies (although I'd like to pretend I am to be in the "fall fad"), I am after this fabulous recipe. It's half Real Simple, half Christina Dismuke. I can't take all of the credit, but I'll happily take some. This is the most I've ever altered a recipe, and it turned out pretty stinkin' punkin delish. Get excited for this healthy alternative.

The alterations started when the recipe called for pumpkin pie filling. And I saw the sugar and fat on that baby. Negative. So I did exactly what the RS recipe spelled out NOT to get, which was real pumpkin. Which I bought. Streak of rebellion today. Lasted 2.74 seconds. Then I questioned if the pie filling had something 100% organic pumpkin doesn't (which the answer is obviously yes), so I made the executive decision to add some eggs, change the flour...those kind of changes having NO idea how this would turn out. Please make this. So good. Eat it before you go punkin shopping since it's not cool enough here to down a Venti Pumpkin Spice Latte without your insides burning.

Dismuke's Real-Simple Punkin Walnut Bread



1 cup pure pumpkin
1/2 cup canola oil
3/4 cup granulated sugar
1/2 cup molasses
1 teaspoon vanilla extract
2 eggs
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 teaspoon ground ginger

Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.

In a large bowl (I used my KitchenAid mixer bowl), combine the pumpkin pie filling, oil, sugar, molasses, vanilla, and eggs. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, walnuts and ginger. Slowly stir the flour mixture into the pumpkin mixture. I beat all of this together with my mixer just because I didn't want my arm to fall off and I don't like touching molasses. Just a texture disagreement.

Pour into the prepared pan. Bake for 60 to 65 minutes (true life.). Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan (didn't need to). Invert it onto a cutting board.

Next time I plan on adding something like cranberries. Go crazy with this. I just wanted to make sure my base recipe was good and that it wasn't the cranberries, coconut, or flax seed throwing anything off. Resolution: base recipe is good. I want this to stay in my family forever and ever and ever and ever. I want my great grandson to make this for his wifey and think of me.

Speaking of wifey, I had a great day being just that. I went to HEB all by myself before it got crowded, took One to the Bark Park, gave him a bath, cleaned the house, make the bread, ironed some clothes, did school stuff, and was there when my husband got home. Also, I snapped myself in the face with my sports bra strap trying to put it on and had a red mark all of the way to HEB. Which is equally as privately embarrassing as when I shaved some eyelashes off when I was trying to shave my armpit in New Zealand. Like how does that even happen?! I still cannot explain it. Except it was dim in the community showers and I wanted to get in and get out. Learn to laugh at yourself. I just loved the simplicity of my day.

Numero dos. Real Simple helped me out again with this one.

Chicken Skewers with Bean Salad and Pesto. Hello lovely.


I decided to be an Iron Chef and tried smearing the pesto our like they sometimes do. Kinda sorta worked. I love the color though and the contrast with the purple of the radicchio. Classic. We also had a white wine from Marlborough in NZ. NZ has some AWESOME wineries and they are very affordable. Under $10 usually. Love.

1/4 cup plain low-fat yogurt
2 tablespoons pine nuts
1 small clove garlic
2 1/4 cups fresh parsley leaves
1/4 cup plus 2 tablespoons olive oil
kosher salt and black pepper
1 15-ounce can garbanzo beans, rinsed
1/2 small head radicchio, thinly sliced (about 1 cup) (these will get a foam on them when you rinse them...keep rinsing and scrape it off, not to worry!
1 tablespoon white wine vinegar
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces


In a food processor (or KitchenAid blender (whatev), puree the yogurt, pine nuts, garlic, 2 cups parsley, ¼ cup oil, and ¼ teaspoon each salt and pepper. Set aside.

Chop the remaining ¼ cup parsley. In a medium bowl, toss with the beans, radicchio, vinegar, 1 tablespoon oil, and ¼ teaspoon each salt and pepper. Set aside.

Heat grill to medium-high. Thread the chicken onto 8 skewers, coat with the remaining tablespoon oil, and season with ¼ teaspoon each salt and pepper.

Grill the chicken (if you haven't bought a grill pan yet, I have NO idea what you are waiting for...pigs are NOT going to fly, people), turning occasionally, until cooked through, 7 to 10 minutes. Serve with the pesto and the bean salad.

Holy moly this was most excellent. I have never had radicchio before and it was surprisingly tasteful and packs lots of healthy goodness. Same with garbanzo beans. Second time to have those. Love.

The good thing about pesto is that you have the opportunity to make it your own. I remember making pesto with my parents one night and my dad suggested some spice. We added a red bell pepper slice and a little bit of cayenne pepper. Just what it needed. Play around. It gets chopped up anyways. I added some store-bought pesto tonight. Just a spoonful, but I love the basil-ey taste. It was beautiful. Helpful hint #2. If you are like me, never taste pesto by itself. I am not a fan. Don't like the consistency. I usually have it with a cracker or a nifty gluten-free Nut Thin.

Enjoy your privately embarrassing moments. And laugh at yourself. You'll smile and work on your abs.

triple the fun.

Yes it is past 8 pm and yes, I am just starting to blog. That is because I have NO SCHOOL tomorrow. As much as I love my little ones, I am anxious to just be a wife tomorrow. You know, make my husband breakfast and lunch (usually the other way around), bake some pumpkin bread, tidy the house, take pups to the Bark Park, you know, wifey things that I miss. My heart is just so made for those things. It is so affirming.

This week has flown by at the equivalent rate of a hurricane, so my morsels of goodness have been stored up until tonight. When I am sitting here with my husband grading papers beside me, my green tea steeping, and my puppy under my feet sleeping. All is right with the world. Actually, I shouldn't say MY morsels of goodness because not only were these recipes found by Colin, they were made entirely by Colin as well. And no, he doesn't have a brother.

Funny story. I was teaching my kids about editing for capitalization this week. When previewing the vocabulary, I knew "edit" wouldn't be a word that they would be familiar with. I had planned to tell them that edit means "to fix", but immediately after I said the world edit, one of my kids' hands shot up and the exciting, sometimes dreaded words fly out of their mouth, "I have a connection." Making connections for my kids is key to their learning. Just like we have to be interested in something to read it or take it up, so do they. However, it is more integral for them, and sometimes difficult because of lack of experiences. Some of these connections are totally inappropriate for school ("Mrs. D, I know how the government keeps us safe. Like when my dad started hitting my mom, my granny chased him with a knife and the policemen took him away.") - that is why I refer to them sometimes as dreaded. THIS time, one of my little ones decided to make a connection to the word "edit". "You know, Mrs. Dismuke, like saying the f-word in a song. They don't want the babies hearin' that word on the radio so they gotta edit them out." Yes. Good.

Salmon with Mustard and Brown Sugar Glaze. Snap Peas in Sesame Dressing. (thanks Epicurious.)
(again, not a fan of mustard. SUPER fan of this mustard.)



3/4 cup dry white wine (we used Cupcake...and drank the rest later)
1/4 cup butter, cut into small pieces
1 teaspoon Old Bay seasoning
1 2-pound center-cut skinless salmon fillet
1/3 cup spicy brown mustard (this HAS to be spicy. the flavor is incredible)
1/4 cup (packed) golden brown sugar

Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven.

Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve.

Snap peas.

12 ounces sugar snap peas, trimmed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon (packed) golden brown sugar
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Cook snap peas in saucepan on medium with EVOO for 3-4 minutes. Drain; rinse under cold water and drain again. Transfer to large bowl.

Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. (Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.) Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.

Oh my word, these are AMAZING. Snap peas are my new obsession. I could eat them daily.

Herbed Chicken and Arugula Panini with Tomato Soup (thanks, Epicurious.)



1 pound thin chicken breasts cut in half
1 1/2 tablespoons chopped fresh thyme, divided
6 tablespoons olive oil, divided
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
8 1/3- to 1/2-inch-thick slices ciabatta bread
1/2 red onion, thinly sliced
1 bunch arugula
PESTO!

We used a Panini Maker from Williams-Sonoma (WHOOP!), but I kept the directions as is if you don't have one...

Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.

Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.

Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

Oh, and add PESTO too. Love love love pesto.

And this soup.


Shout out to our brand new Micro-Grater from Williams-Sonoma. Lifesaver with ginger and zest. Our paring knife method wasn't working very well. And was dangerous to Colin's wittle fingers!



Spice Rubbed Steak with White Beans, Green Beans, and Red Onions (thanks for the steak, Epicurious)


(word to your mother, this was COLIN'S plate. And no, he did not eat all of this steak. He shared it with puppy...)

2 teaspoons chili powder
1 1/2 teaspoons ground cumin, divided
1 teaspoon dried crushed red pepper
1 teaspoon dried oregano
Coarse kosher salt
1 1 1/4-pound top sirloin steak (about 1 inch thick)
2 tablespoons olive oil, divided
2 garlic cloves, pressed
2 15-ounce cans garbanzo beans, drained
2 handfuls of green beans
1/2 red onion

Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare (or well done for weirdos like myself and Colin's sweet mom..)

Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry. Add red onions, garbanzo beans, a bit of EVOO, salt, and pepper. Voila!

Ahh I know. Word vomit. Exactly what you want to hear after reading recipes. Loves these recipes. Excited about my pumpkin bread manana! Enjoy those radio edited songs!

2 recipes, a diamond ring, and a big D.

Oh Monday, if your weather weren't so wonderful I wouldn't know what to do. Besides the fact that I have a lovely husband, a loyal puppy dog, a huge metal D hanging on our wall, and delicious recipes to share. Perfection.

Well, since we ventured to the NEW HEB (GAAAAHHHHH!!), our fruit basket overfloweth. However, our wallets are emptyeth. Oh, the great compromise of a foodie family.

Chicken and Cashew Stir-Fry (thanks, Cooking Light)



3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery (we aren't huge fans of celery, so we diced it to get extra veggies in there)
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews


Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Oh, and make some brown rice!


Grilled Cumin Chicken with Tomatillo Sauce. (thanks, Cooking Light)



2 teaspoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/2 pound tomatillos
1/2 cup fat-free, less-sodium chicken broth
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, chopped
1 jalapeño pepper, seeded and chopped
1/4 teaspoon salt
Cooking spray

Prepare grill (or GRILL PAN) to medium-high heat.

Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor (or KitchenAid blender....whatev); process until smooth. (leave it a bit chunky if you want.....it was delish)



Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

Now, because we were on the verge of perfection with this sauce, you will notice no veggies are served with this meal which is totally NOT the Dismuke way. My bad. We did have carrots and hummus as a snack when I got home...

Sidenote: I have had to look up words on Urban Dictionary SEVEN times over the past few school days. I am so out of the loop. My kids are doing so well. I just cannot say enough great things about them. Just come meet them. Pinky promise we won't bite. Maybe. We celebrated one of mine's birthday today and he requested chocolate fudge cupcakes with vanilla icing and rainbow sprinkles. My parents used to make every birthday of mine (well, elementary school birthdays) SO special. They would decorate my desk and bring my cupcakes to celebrate with all of my friends. That meant so much to me, and I want my kids to remember those days in Mrs. Dismuke's class.



I feel like a mom.

Weekend in 2 sentences. Because there are dishes to do, chapstick to apply (what is WITH my chapped lips lately?!), puppy to tuck in, husband to sit with, and lesson plans to review.

We finally got our wedding pictures. Hold your breath, we are figuring out how to best distribute these in the most effective, earth-friendly, time-efficient manner. Here are a few previews of our favs...









We took some family pictures for a sweet, sweet family in Downtown Bryan and had breakfast at The Village. Check out the Sneak Peeks on Facebook or our soon-to-be launched humble photography website!

We went to Austin Saturday afternoon-Sunday afternoon...


celebrated my past roommate getting engaged (EEEEEKKKKK!!!!)


had breakfast at Magnolia Cafe


had coffee at Medici Caffe


and went shopping at a vintage store and bought a huge metal "D" for our wall. Classy.

Oh, and if you're wondering how the half-marathon training is going. It's not. Let's just say I have resorted to eating icing straight out of the container (oh my GOSH, who am I?!). With my finger. I have reached a new low.