Mint Leaves

Can you spot them?

I looked deep into my garden yesterday, underneath the sunflower, cucumber leaves and trailing pea plants.  What was that weed that is growing so fast?  It is in the back row, where I don’t pay as much attention because I have to go into my neighbor’s yard to see past the tomato plants.

That weed. It was growing so fast! And then I realized: I had planted mint in that square.  It is not a weed, only growing like one.

What am I going to do with all that mint?  I have enough to make an entire mint-themed dinner, from appetizer to dessert!  This looks like an excuse for a party.

Mint and Pea Pesto

Princess and the Pea Pesto

Strawberry Mint Lassi

Spring Peas with Mint

Asparagus and Mint Risotto

Junior Mints Cupcakes

Junior Mints Cupcakes

Do you have any favorite mint recipes?


Granola, the Cereal

It’s early in the morning–cereal time.  And I’m reading about sugar cereal, Magic in Every Box. Mmm, delish.

My new-found cereal obsession is granola.  My favorite is one I order from my food coop, and it is super-duper-awesome.  And, I believe, not at all healthy, based on the sugar content.  Still, I manage to eat three bowls some mornings. It is that good.  (And I refrain from growling when the kids ask for some, yes, I do.)

I have found one at Aldi that I love, too.  They were out at my last visit, though, and it is marked as “seasonal”, so I may not be able to get it until next winter.  Oh, the horror!

If all else fails, I make it myself.  This is a good project for the kids to help with, too.  No matter how much they stir out of the bowl, it still turns out good.  It is easier to clean up, too, compared to, flour or egg on the counter.  Here’s my recipe, in case you’re salivating.

Sarah’s Granola

3 cups oatmeal (old fashioned or quick cooking)
1 cup coconut (sweetened or unsweetened)
1 cup nuts (almonds, walnuts, pecans, cashews, whatever you have on hand, or some combination)
1/3 cup oil
1/2-1 cup sweetener (sugar or maple syrup.  Amount to taste and depending on whether your coconut is sweetened)
Some people add raisins, but I don’t like raisins after they’ve been baked so I generally leave them out, or add them after baking.

Mix everything together and bake at 250 for about 45 minutes, stirring every 15 minutes so it browns evenly.



Pinterest Chicken Enchiladas

So I’m making these chicken enchiladas. I had enchiladas on the menu tonight anyway, and found them yesterday on Pinterest. Usually I make them with canned enchilada sauce, so I’m glad to have a recipe with its own sauce.


I made the enchiladas the way I normally do, tortillas rolled with chicken and cheese. I made a chicken in the crock pot the other day, and saved and shredded chicken for this meal (in addition to that night’s dinner).

For the sauce, I made a white sauce with chicken broth, and added in a can of green chilies and a cup of sour cream. I didn’t taste it until I poured it on, whoops. It’s too mild for my taste, but I’m sure the kids will love it. I’ll put lots of salsa and some Aleppo Pepper on the table to spice it up.

I topped the whole thing with cheese and put it in the fridge, to cook later. It was easy enough to make while Picasso is at school.

At dinnertime, I baked the enchiladas at 350 for 30 minutes, then turned the broiler on for 3 more minutes.  It turned out beautifully!

Here are the enchiladas after I took them from the oven.

They were rather mild, but the chili flavor came through in the sauce, so they did not need as much additional seasoning as I had thought.  They were delicious, I will be making these again!

Original Recipe


What’s on my menu?

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