Pizza pockets for days

The boys have 2 weeks off for Easter break and the days have been flyyyying by. 

Today they wanted something to do, as they said they were getting bored (as evidenced by their picture taking), so I got out a kid's cookbook that we have and they started looking through it to see what they wanted to make. 

They ended up cooking up some chocolate fudge popsicles and we came across a recipe for pizza pockets. Great idea for school lunches I thought! 

Since the dough in the recipe called for rolling out the dough from a tube of Pillsbury crescent rolls....which doesn't exist here....I went to look for a dough recipe and ended up using a meat perishky recipe (minus the instant potato flakes the recipe included as "optional"...which also doesn't exist here as far as I know and seems a little odd to include in dough in the first place). BUT it's such soft dough and worked great and tastes super. 

Little did I realize what 11 cups of flour looked like when making little pockets ;) my little impromptu project ended up taking up a few hours of the afternoon. 

For fillings we did some with pepperoni/bacon/onion/cheese and some with ground beef/bacon/onion/cheese. 

But at least that meant that lunch was made. And supper was made. And many were put into the freezer for future school lunches.

Yes they opened up in the oven...but that only allows the boys to see what kind they're choosing right?!

The Boy's Avocado Salsa {Recipe}

Two things that our boys really loves to add to their Mexican food are cilantro (coriander) and lime juice - they are key ingredients, especially limes! So when I first made this Avocado Salsa a while ago, they fell in loooooove.....

When Carter heard I was going grocery shopping this afternoon he asked for the ingredients to make some. 

As I was there I wandered around the produce section pretending to text on my phone and taking pictures ;)

beans

Chile Poblano

some chile selections...

limes in abundance

and cilantro

Avocado Salsa

3 Avocados

4 limes

1 stalk of cilantro

1 Tbsp. cumin

3 garlic cloves

1/2 cup oil

Salt to taste

We cut up the garlic before putting it into the blender, but otherwise we just throw everything in together and blend until it is pureed. This is the way the boys like it, with quite a bit of lime, and quite thick. To make the salsa runnier you can add a little water and to make a spicy version you can add jalapeños. And it lasts at least a week in the fridge b/c of all the lime juice in it.

We're into the hotter season here...so no shirts...but check out Logan's muscle! ;)

This salsa we eat in tacos (the runnier version of the salsa with some water added), with quesadillas, or just use it as a dip for taco chips. Along with dipping the chips in some refried beans. mmmm...