The Disney Countdown is ON!

We are very excited to be counting down the days to our next Disney vacation.  When we reach our 30 day mark we have a tradition of hanging up our countdown calendar.  This isn't the only countdown we have going, but this one signifies we are getting CLOSE!  We (sort of) surprised the kiddos with this trip, we only told them we were going about 10 days ago.  We made this countdown together a couple of years ago and I keep it stored in a ziploc bag when we are not using it.  It is very simple.  We hang it on a magnetic chalkboard in our basement, but could easily be hung on the refrigerator or back of a door.

Supplies:

• Card Stock
• Magnet Tape

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Our Magic Bands Were Delivered! (unboxing video)

I am so excited that our family was selected to use the new Magic Bands at Disney World for our upcoming November trip.  My husband is a technology junkie and part of his daily job involves making unboxing videos for products so of course he wanted to do one for this!  It was fun to work together with him on this.  I am sure that he will convince me to make other videos for the blog so stay tuned!  This was my first video so please don't be too harsh:)
There is lots of hype about the Magic Bands and I can see why... from the packaging to the technology and functionality the are sleek and SUPER cool!.  I just might wear it as an accessory before the trip... lol.

Now you can watch the video and see exactly what comes in the box!

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Mushroom Risotto

Every time I say I made risotto for dinner people look at me like I am crazy.  I used to feel the same way.  All the stirring and pouring and keeping it the right temperature overwhelmed me.  This time I decided I wasn't going to stir constantly (I stirred OFTEN, just NOT constantly). When all was said and done, it was delicious and no one but me (and now all of you) knew that I cheated and didn't stir the entire time!

Ingredients:

• 1 Cup of Mushrooms- chopped ( I used a combo of Shitake and Portabello)
• 1/4 Cup White Wine
• Salt and Pepper to taste
• 1 Shallot- minced
• 2 1/2- 3 Cups of Chicken Broth (warm)
• About a tablespoon Olive Oil
• 1/4 Cup of Freshly Grated Parmesan Cheese
• 3/4 Cup Arborio Rice
• 1 teaspoon Dried Parsley

Serves 4

In a medium sauce pan heat olive oil.  Add shallot and cook for about 2 minutes.  When shallot starts to soften add in the mushrooms and cook for an additional 2 minutes.  Add in rice and toast for 2 more minutes.  Pour in the wine and cook until it has all been absorbed (about two minutes...lol I just wanted to say 2 minutes again!)  Next, add 1/2 cup of warm chicken broth and stir OFTEN until it is almost all absorbed.  Repeat this until broth is gone/rice is cooked all the way.  Risotto is meant to be creamy and slightly chewy.  Remove from heat and add parmesan cheese and parsley.  Stir to combine.  If risotto is too thick add a small amount of chicken broth to loosen it.  Salt and Pepper to taste.

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Enchilada Lasagna

If you even remotely like mexican food, this dish will probably be your all time favorite dish ever! This is a bit of a variation on my regular enchiladas with white sauce, but its a little easier since you don't have to roll each enchilada. It is so yummy! The recipe as is is not very spicy, if you want more spice, add more cayenne pepper to the chicken or add a can of jalapeños to the sauce.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup shredded pepper jack cheese, divided
• 15 corn tortillas
• 3 Tbsp. butter
• 3 Tbsp. flour

• 2 cups chicken broth
• 1 cup low fat sour cream
• 1 small can diced green chilies

Heat oven to 350, grease or spray a 9x13 inch glass baking dish

For the chicken:
There really is no exact science to this, you can use leftover chicken or just grill up a couple breasts, the trick is to season it with spices. I actually rub mine with my Homemade Taco Seasoning and cook in the microwave on 50% power in the microwave for 15-20 minutes in my deep covered baker. As always, make sure your internal temp is at least 165 degrees. Shred the chicken and mix in a bowl with about 1/2 cup shredded pepper jack cheese.

For the sauce:
Melt butter in a sauce pan over medium heat. Add in flour and whisk continuously as you continue to cook for 1 minute or so. Add broth and whisk until a smooth sauce develops. Continue to cook on medium high until the sauce bubbles and thickens. Remove from heat, Stir in sour cream and green chilies.

Meanwhile, heat tortillas on the stove just to soften. I use cooking spray, but you can use a small amount of oil. Heat for just a couple minutes per side.

To layer the lasagna, place a small amount of the sauce on the bottom of your baking dish. Line with the tortillas (cutting some in half as needed). Top with chicken mixture then another layer of tortillas, then sauce, and a little more cheese. Repeat again, chicken, tortillas, sauce and cheese. Stick in the oven and cook at 350 for 20-25 minutes. Turn oven to broil and brown the cheese for a minute.

You can assemble this up to a day ahead of time and stick in the fridge (not freezer). Then cook at 375 for 35 minutes.

I served with Simply Salsa and chips.

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Oatmeal Raisinet Cookies

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I have made oatmeal chocolate chip cookies and I have made oatmeal raisin cookies so I thought I would combine the two!  I love soft oatmeal cookies and these were perfect!  I got the recipe from the Quaker Oats package (I left out the salt) and just subbed Raisinets for the raisins.  Best.  Cookies.  EVER!  

Ingredients:

• 3 Cups Quick Oats
• 1/2 Cup (1 stick) plus 6 Tablespoons Butter
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla Extract
• 1 1/2 Cups Flour
• 3/4 Cup Brown Sugar
• 1/2 Cup Sugar
• 2 Eggs
• 1 teaspoon Cinnamon
• 1 Cup Raisinets

Makes About 4 dozen cookies

Preheat oven to 350.  In large bowl, beat butter and sugars on medium speed with an electric mixer until creamy.  Add eggs and vanilla, beat well.  In a separate bowl combine flour, baking soda, and cinnamon, mix well.  Pour flour mixture into sugar mixture and mix well.  Add oats and rasinets, mix well.  Place dough onto ungreased cookie sheets and bake for 8-10 minutes.  Cool on wire rack.

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Southwest Steak with Chipotle Butter

One of our most popular posts (Herb Butter Steakhouse Steak) has inspired many other recipes that we have tried. The Magical Moms often make healthy recipes, but they are not afraid to experiment with BUTTER or BACON!  I learned the finishing butter on a steak trick while attending a cooking class a few years ago.  I don't do it all the time but when I do I always enjoy it!

Ingredients:

• 4 (6-8 oz each) Steaks
• 1/3 Cup A1 Steak Sauce
• 1 Chipotle in Adobo Sauce (just one pepper not the whole can)
• 1 Tablespoon of Water
• 1/4 teaspoon minced garlic
• 1 Tablespoon Lime Juice
• 2 tablespoons of butter (softened)
• 1 teaspoon adobo sauce

Serves 4

In a small food processor combine A1 , chipotle pepper, water, minced garlic, and lime juice and process until smooth.  Place steaks in a ziploc bag and pour 2/3 of the marinade over it.  Reserve 1/3 of marinade to brush on steaks while cooking.  Marinade steaks for about 30 minutes.  

Chipotle Butter

Place softened (not melted) butter along with 1 teaspoon of adobo sauce in small food processor and process until well combined.  Place butter in small bowl and place in fridge so it can harden again.

Grill steaks (I cooked them on my grill pan on the stove inside) until they are cooked to desired temp.  I cooked mine to medium.  Then top with a slice of the hard chipotle butter and let it melt into the meat.  

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Banana Nutella Muffins

My kids come home from school EXTREMELY hungry, so I try to have a snack ready for them when they get home.  These muffins (or cupcakes as my youngest likes to call them) are perfect sweet treat for them

Ingredients:

• 2 Large Bananas- Mashed
• 1 1/2 Cups Flour
• 1/2 teaspoon Salt
• 1/2 Cup Applesauce
• 1/4 Cup Sugar
• 1/4 Cup Brown Sugar
• 1/2 teaspoon Baking Soda
• 1/8 teaspoon Baking Powder
• 1 1/2 teaspoons Vanilla
• 1/2 teapoon Cinnamon
• About 1/2 Cup Nutella
• 2 Eggs

I made 12 Regular Muffins and 10 Mini Muffins

Preheat oven to 350.  In a large bowl combine flour, salt, baking soda, baking powder, and cinnamon.  In a separate bowl cream together mashed bananas, applesauce, sugar, brown sugar, vanilla, and eggs.  Add that to the flour mixture and beat until just combined.  Scoop batter into full size muffin tins until about 1/2 full.

  Then place a SMALL dollop of Nutella on top.  Place another scoop of muffin batter on top of Nutella.

 Bake for 11-12 minutes.

**for mini muffins I just filled them about 2/3 of the way full and placed a small dollop of Nutella on top of batter.  I baked them for 8 minutes.

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