Loved how many of my friends were sporting Weezy Bands during the festival:)

Keller Williams and the Keels rocking an early morning set.

The family and I camped out at All Good Music Festival this last weekend.  It was an amazing time as always.  I got to hang out with old and new friends.  With Hana getting older, I was able to hear a lot more music.

Over the years I kinda designated myself as the camp cook.  They key to camp cooking is making quick easy to eat foods that can feed a big crowd.  My favorite thing to make ahead of time is rice and bean burritos.  Its always the first food to go:)

Rice and Bean Burritos

Ingredients
-1 15 ounce can black beans, drained
-1 1/2 cups prepared salsa
-1/2 tsp cumin powder
-1 3/4 cup leftover pre-cooked rice
-1 cup grated cheddar cheese
-1 small can of corn
-1 avocado
-6-8 tortillas

In a large frying pan over low heat, combine the black beans, salsa, corn, and cumin powder, stirring to combine. Add the leftover rice and allow to cook just until hot.

Spoon the rice and beans mixture onto the flour tortillas, dividing evenly. Add a slice of avocado on top of rice and bean mixture. Wrap your burrito and you’re done.

**If you are taking your burritos camping simply wrap each one in foil and then put in zip loc baggies.

My husband doesn’t ask for much, so when he requested some cranberry muffins I was happy to oblige.  I found the perfect recipe on RecipeZaar.  By the way, have you checked out Recipe Zaar yet?  It’s my go to website every time when I’m looking for new recipes.

This time I only made two substitutions which is pretty good for me:

-I used old fashioned oats instead of quick oats.  This was not done on purpose, I just can’t read:)  Not sure if this affected anything, but they tasted great to me.

-I used craisins instead of fresh cranberries.  Apparently where I live you can’t find fresh or frozen cranberries until the fall.  Who knew?  This resulted in a sweeter muffin.  I would have liked the tartness of fresh cranberries, but they were still super yummy this way.

Crunchy Cranberry Buttermilk Muffins

By Sharon123 on RecipeZaar

40 min | 15 min prep

10 -12 muffins

* 1 1/3 cups flour
* 2/3 cup quick oats, uncooked
* 1/3 cup firmly packed brown sugar (or more to sweeten more)
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/4 teaspoon salt
* 3/4-1 cup buttermilk
* 1 egg, slightly beaten
* 1/4 cup butter, melted
* 1/2 cup chopped fresh cranberries
* 1/2 cup chopped walnuts (optional)
* butter

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients in a large mixing bowl.
3. Combine liquid ingredients in a small mixing bowl.
4. Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
5. Gently stir in cranberries.
6. Fill paper-lined muffin cups two-thirds full.
7. Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
8. Cool in pan on wire rack 10 minutes.
9. Serve warm or cold with butter and/or cream cheese.
10. Note: Muffins can be prepared ahead and frozen.
11. Reheat in microwave-one muffin on high for 30 to 45 seconds.

Today is grocery day.  That means last night was “What can I make for dinner with what I have left night?”  I had some boneless skinless chicken and a few veggies.  I wasn’t in the mood for a regular chicken stew, so I found a recipe for Moroccan chicken stew.  After adapting it to ingredients I had on  hand here’s what I came up with:

Ingredients

- 1 Tablespoon olive oil

-12 ounces skinless boneless chicken breasts cut into 1 inch pieces

-1.5 cups chopped onion

-2 garlic cloves, minced

-1 tablespoon curry powder

-1 tablespoon cumin

- 1 cinnamon stick

-2 cups red potatoes peeled and cut into 1/2 inch pieces

-2 cups baby carrots

-2 cups chicken broth

-1/4 cup raisins

-1 cup canned diced tomatoes

Preparation

Heat oil in frying pan over medium high heat.  Sprinkle chicken with salt and pepper and saute until light golden but not cooked completely.  About a minute on each side.  Transfer to chicken to bowl.

Saute onions in large heavy pot for about 3 to 5 minutes till golden brown.  Add garlic and stir for 1 minutes.  Add curry powder, cumin, and cinnamon stick and stir 30 seconds.  Add potatoes, carrots, chicken broth, and raisins.  Cover and simmer about 25 minutes or until veggies are tender.  Add tomatoes and chicken.  Simmer for about 5 minutes.